Manager Closing Checklist Date: Day:

CLOSING MANAGER OPENING MANAGER

Rating Options 4-- Excellent 3= Good 2 - Fair 1= Poor Labor - Post Close Labor Hrs Used
S=Satisfactory U= Unsatisfactory

Front Counter / Cash Cooks Line

Team Member Ratings as listed above Team Member Ratings as listed above

2 HOURS PRIOR TO CLOSING
Paper, Bags, Cups & Condiments Stocked
All Registers Windexed & Cleaned with Back up paper
Stainless wiped down (front area)
1 HOUR PRIOR TO CLOSING
Dining room trash receptacles clean (inside and out)
Tables and chairs clean organized
High chairs clean
Napkins and straws stocked, dispensers clean
Floor mats clean
Front counter merchandiser clean
POST CLOSE
Break Down Smoothie Station (Clean/wrap/store)
Put Down Patio Umbrellas
All door glass clean
All Front Counter Surfaces Cleaned
All tables and chairs clean (check after pre close)
Condiment bar clean & stocked
Drink station nozzles sanitized
Under side of drink station clean, nozzles replaced
Ice Tea Machine Cleaned & Polished
Restrooms Cleaned, Sanitize Baby Changers
Restroom Mirrors, Sinks, Toilets Cleaned
Restrooms stocked, swept & Mopped
Wood Floors Swept & Mopped
All Trash Pulled and to dumpster (Cans with New liners)
Dining room Vacuumed
Bank Out your Drawer
Sandwich & Salad Station
CLOSE OPEN 2 HOURS PRIOR TO CLOSING CLOSE OPEN
Sandwich wrap/baskets stocked
Dishes washed
1 HOUR PRIOR TO CLOSING
Topping Station Pans Rotated for Clean
Fryers clean (top, inside doors, outside of hoods)
Dishes washed
All Plates Restocked
POST CLOSE
Equipment turned off (Oven, Warmers, Heat Lamps Expo))
Panini Grill cooled for 10 min. before cleaning
Cheese & condiments properly wrapped and put away
Stove & Oven Cleaned
Grill Cleaned
Dump & Clean Grease Catch on Grill
Buns covered for next day usage
Specialty freezer clean
Bread Shelf Cleaned & Polished (All Bread Wrapped)
Grill Stand Refrigerator Cleaned (inside & out)
Panini/Saute Unit Rotated/Filled/Cleaned (inside & out)
Food Warmer broken Down/Cleaned
Fry dump station and heat lamp assembly clean
Walls and hood behind equipment cleaned
Glass Sneeze Guard Cleaned (spotless)
Hoods and filters clean
Dishes finished (Washed/Rinsed/Sanitized)
All Stainless Polished
All Utensils & Necessary Equipment restocked out front
Floor scrubbed & mopped

Team Member Ratings as listed above

2 HOURS PRIOR TO CLOSING
Sandwich wrap/baskets stocked
Trash receptacles emptied and clean
Stockrooms, walk-in cooler/freezer swept & organized
Condiment bottles clean and filled
Dishes washed
Pull Bread for Next Day
1 HOUR PRIOR TO CLOSING
Clean interior of Salad Unit
Clean out interior of Sandwich Unit
Rotate to new inserts in Sandwich/Salad Units
Prep Table & Prep Sink Cleaned
Dishes at the sink washed
POST CLOSE
All Meats wrapped, Trays Traded for clean
Cheese & condiments properly wrapped and put away
Sliced tomatoes discarded (counted as waste)
Dishes finished (Washed/Rinsed/Sanitized)
Buns covered for next day, Bread Rack Cleaned
Sandwich Unit Shelf Cleaned (over & under)
Slicer Broken Down, Cleaned, Sanitized & reassembled
Boards and condiment well clean
Walls and Floors behind Equipment Cleaned
Stations properly reassembled
All Stainless Polished, Walls, Machines, Oven
Sinks clean (including ALL hand sink)
Mop sink area clean and cleaning tools organized/Hung
Trash Pulled and taken to Dumpster
Dumpster area straightened up & Clean
Kitchen Floor deck brushed & Mopped
MANAGERS DUTIES
CLOSE OPEN
Ratings as listed above
2 HOURS PRIOR TO CLOSING CLOSE OPEN
Daily Labor Verified and Corrected
Do PM PULL (Bread & Chicken for Next Day)
Make Sure Breaks were taken
Check All Pre-Closing / Pump Staff for a GOOD CLOSE
1 HOUR PRIOR TO CLOSING
Check All Pre-Closing / Pump Staff for a GOOD CLOSE
Review Weekly To Do Grid for any items missed and complete
Assist Staff in closing the Restaurant
Check Dumpster Area
POST CLOSE
Assist staff in hosing and deck scrubbing floors
CHECK OUT ALL EMPLOYEES (BEFORE THEY GO)
Restock all Change in Drawers
Verify Safe Amount
Verify All Drawers
Complete All Necessary Paperwork
Fax/Send All Necessary Paperwork (Call In Sheet, Checklist, Pre Sch)
Check all Refrigeration at Proper Temp
Check All Equipment is Shut Off
Do Final Walk Through Before Leaving (Check/Complete Everything)
Check Dumpster Area & Outside Perimeter
Complete Managers Closing Checklist
Lock Safe and Doors
Shut Off Lights (leave on Basic Lighting)
MAKE DEPOSIT
 Server/Bar Station Dish

Team Member Ratings as listed above Team Member Ratings as listed above

2 HOURS PRIOR TO CLOSING CLOSE OPEN 2 HOURS PRIOR TO CLOSING CLOSE OPEN
Roll Silverware
Bar Rolled Silverware restocked Dishes washed
Restock Side Stands
Oil Bottles full 1 HOUR PRIOR TO CLOSING
Clean Bar POS System Organize & Clean all kitchen shelves
Dishes washed Dishes washed
1 HOUR PRIOR TO CLOSING All Plates & Glasses Restocked at stations
Clean of Bottle Beer Unit
Clean out interior of Keg Unit POST CLOSE
Restock all Beverage
Sinks Cleaned
RestockALL Glassware Dishes finished (Washed/Rinsed/Sanitized)
Bar Bottles wiped down All Stainless Polished
POST CLOSE All Utensils & Necessary Equipment restocked out front
Keg Beer Drain Cleaned Floor scrubbed & mopped
All Wine Vacuum sealed
All Stainless Polished
Dishes finished (Washed/Rinsed/Sanitized)
 Front Counter
Pre-Closing & Closing Checklist
The following items are listed from pre closing to post closing in the order
of completion (sequencing) Pre closing activities should only be done during
periods when guests are taken care of .. remember the guest comes first.
Sandwich & Salad Station
Pre-Closing & Closing Checklist
The following items are listed from pre closing to post closing in the order
of completion (sequencing) Pre closing activities should only be done during
periods when guests are taken care of .. remember the guest comes first.
Cooks Line
Pre-Closing & Closing Checklist
The following items are listed from pre closing to post closing in the order
of completion (sequencing) Pre closing activities should only be done during
periods when guests are taken care of .. remember the guest comes first.

2 HOURS PRIOR TO CLOSING Complete 2 HOURS PRIOR TO CLOSING Complete 2 HOURS PRIOR TO CLOSING Complete
Paper, Bags, Cups & Condiments Stocked Sandwich wrap/baskets stocked Sandwich wrap/baskets stocked
All Registers Windexed & Cleaned with Back up paper Trash receptacles emptied and clean Dishes washed
Stainless wiped down (front area) Stockrooms, walk-in cooler/freezer swept & organized
1 HOUR PRIOR TO CLOSING Condiment bottles clean and filled 1 HOUR PRIOR TO CLOSING
Dining room trash receptacles clean (inside and out) Dishes washed Topping Station Pans Rotated for Clean
Tables and chairs clean organized Pull Bread for Next Day Fryers clean (top, inside doors, outside of hoods)
High chairs clean 1 HOUR PRIOR TO CLOSING Dishes washed
Napkins and straws stocked, dispensers clean Clean interior of Salad Unit All Plates Restocked
Floor mats clean Clean out interior of Sandwich Unit POST CLOSE
Front counter merchandiser clean Rotate to new inserts in Sandwich/Salad Units Equipment turned off (Oven, Warmers, Heat Lamps Expo))
POST CLOSE Prep Table & Prep Sink Cleaned Panini Grill cooled for 10 min. before cleaning
Break Down Smoothie Station (Clean/wrap/store) Dishes at the sink washed Cheese & condiments properly wrapped and put away
Put Down Patio Umbrellas POST CLOSE Stove & Oven Cleaned
All door glass clean All Meats wrapped, Trays Traded for clean Grill Cleaned
All Front Counter Surfaces Cleaned Cheese & condiments properly wrapped and put away Dump & Clean Grease Catch on Grill
All tables and chairs clean (check after pre close) Sliced tomatoes discarded (counted as waste) Buns covered for next day usage
Condiment bar clean & stocked Dishes finished (Washed/Rinsed/Sanitized) Specialty freezer clean
Drink station nozzles sanitized Buns covered for next day, Bread Rack Cleaned Bread Shelf Cleaned & Polished (All Bread Wrapped)
Under side of drink station clean, nozzles replaced Sandwich Unit Shelf Cleaned (over & under) Grill Stand Refrigerator Cleaned (inside & out)
Ice Tea Machine Cleaned & Polished Slicer Broken Down, Cleaned, Sanitized & reassembled Panini/Saute Unit Rotated/Filled/Cleaned (inside & out)
Restrooms Cleaned, Sanitize Baby Changers Boards and condiment well clean Food Warmer broken Down/Cleaned
Restroom Mirrors, Sinks, Toilets Cleaned Walls and Floors behind Equipment Cleaned Fry dump station and heat lamp assembly clean
Restrooms stocked, swept & Mopped Stations properly reassembled Walls and hood behind equipment cleaned
Wood Floors Swept & Mopped All Stainless Polished, Walls, Machines, Oven Glass Sneeze Guard Cleaned (spotless)
All Trash Pulled and to dumpster (Cans with New liners) Sinks clean (including ALL hand sink) Hoods and filters clean
Dining room Vacuumed Mop sink area clean and cleaning tools organized/Hung Dishes finished (Washed/Rinsed/Sanitized)
Bank Out your Drawer Trash Pulled and taken to Dumpster All Stainless Polished
Dumpster area straightened up & Clean All Utensils & Necessary Equipment restocked out front
Recheck pre-close/close & ask manager to check and rate close before leaving Kitchen Floor deck brushed & Mopped Floor scrubbed & mopped
Additional Items: Recheck pre-close/close & ask manager to check and rate close before leaving
Additional Items: Recheck pre-close/close & ask manager to check and rate close before leaving
Additional Items:

Team Members Name: Day

Bank Out your Drawer Team Members Name: Day
Team Member Signature of completion:
Team Members Name: Day Team Member Signature of completion:
Managers Signature: Date
Team Member Signature of completion: Managers Signature: Date

Managers Signature: Date Pull Bread for Next Day

 Server / Bar Dish
Pre-Closing & Closing Checklist Pre-Closing & Closing Checklist
The following items are listed from pre closing to post closing in the order The following items are listed from pre closing to post closing in the order

of completion (sequencing) Pre closing activities should only be done during of completion (sequencing) Pre closing activities should only be done during

periods when guests are taken care of .. remember the guest comes first. periods when guests are taken care of .. remember the guest comes first.

2 HOURS PRIOR TO CLOSING Complete 2 HOURS PRIOR TO CLOSING Complete

Roll Silverware
Bar Rolled Silverware restocked Dishes washed
Restock Side Stands
Oil Bottles full 1 HOUR PRIOR TO CLOSING
Clean Bar POS System Organize & Clean all kitchen shelves
Dishes washed Dishes washed
1 HOUR PRIOR TO CLOSING All Plates & Glasses Restocked at stations
Clean of Bottle Beer Unit
Clean out interior of Keg Unit POST CLOSE
Restock all Beverage
Sinks Cleaned
RestockALL Glassware Dishes finished (Washed/Rinsed/Sanitized)
Bar Bottles wiped down All Stainless Polished
POST CLOSE All Utensils & Necessary Equipment restocked out front
Keg Beer Drain Cleaned Floor scrubbed & mopped
All Wine Vacuum sealed
All Stainless Polished Recheck pre-close/close & ask manager to check and rate close before leaving

Dishes finished (Washed/Rinsed/Sanitized) Additional Items:

Recheck pre-close/close & ask manager to check and rate close before leaving

Additional Items:

Bank Out your Drawer

Team Members Name: Day

Bank Out your Drawer
Team Member Signature of completion:
Team Members Name: Day
Managers Signature: Date
Team Member Signature of completion:

Managers Signature: Date