Restaurant Daily Open & Close (FOH + BOH)

The complete daily opening and closing checklist for front-of-house and back-of-house — everything that must happen before the first cover and after the last table.

AM Open — FOH

• Turn on all dining room lights, background music, and heating or cooling to comfortable service temperature before staff arrival
• Count opening bank drawer and verify cash amounts match the opening bank record — note any discrepancies before service starts
• Set all tables: clean linen or table toppers, silverware rolled per standard, salt and pepper filled, condiments full and wiped
• Wipe down all menus and ensure specials are updated — pull any menus with visible damage or outdated pricing
• Check all restrooms: toilet paper stocked, soap dispensers full, paper towels available, mirrors clean, waste bins empty
• Confirm reservation list with the host and flag any large parties, special occasions, or VIP guests to the floor manager
• Brief all FOH staff on 86'd items, daily specials, and any service notes before opening the doors

AM Open — BOH

• Check walk-in cooler temperatures: refrigerators at 34–40°F, freezer at 0°F or below — log temperatures in the daily temp log
• Verify yesterday's prep is properly labeled, dated, and stored following FIFO (first in, first out) — older product at the front
• Set up all kitchen stations: cutting boards sanitized, reach-ins stocked, mise en place for each station completed to par
• Light all pilot lights, turn on fryers and flat tops with adequate pre-heat time — most flat tops require 20–30 minutes to reach service temperature
• Complete the daily food safety temperature log for any proteins pulled from the walk-in — verify they're within safe holding range

PM Close — FOH

• Run end-of-day sales report from POS before closing cash drawer — match sales total to physical cash, card receipts, and any comps or voids
• Count and bag all cash for deposit, complete the manager's closing report, and lock the safe
• Wipe all tables and reset for next day: clean table cloths or sanitized table tops, fresh place settings, and condiments refilled
• Sweep and mop all dining room floors; clean under bar mats and behind the host stand
• Turn off all dining room equipment: lighting to night mode, music off, exterior signage per schedule

PM Close — BOH

• Cool all hot food to 70°F within 2 hours and to 41°F within 6 hours total — use ice baths or blast chiller; log temperatures before storing
• Break down all kitchen stations: scrape and sanitize all prep surfaces, cutting boards, and equipment
• Scrub and sanitize the grill, flat top, and fryer baskets; drain and filter fryer oil on the scheduled frequency (typically every 2–3 days for high-volume frying)
• Run dishwasher empty cycle with sanitizer tablet to clean the machine before shutting down
• Take out all trash from kitchen and dining areas; replace liners; mop walk-in cooler floors if on weekly rotation