Crewli Restaurant Daily Operations Checklist crewli.io

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Free Resource — Crewli

Restaurant Daily Operations Checklist

Opening · Mid-Day · Closing | Front of House · Back of House · Management

Unlock and inspect the entrance, dining room, and restrooms
Set all tables — linens, flatware, glassware, and napkins
Verify menus are current, clean, and free of damage
Stock server stations with napkins, straws, and to-go supplies
Review the reservation list and flag any special requests or allergy notes
Set ambient lighting and music to pre-service levels
Test all POS terminals and receipt printers
Walk the entire dining room for maintenance issues or cleanliness concerns
Confirm opening sidework assignments with the floor team
Restock the host stand with menus, pens, and the seating chart

Receive and verify deliveries against purchase orders
Check and log temperatures for all refrigerators and walk-in coolers
Set up all prep stations — cutting boards, hotel pans, and mise en place
Pull and label all proteins for the day's prep
Review the 86 list from the previous service
Confirm the prep list with the chef and assign daily tasks
Check sanitizer solution concentration at all stations
Verify oil levels and preheat fryers to operating temperature
Test all line equipment before service — flat top, ovens, and salamander
Stock the line with sauces, garnishes, and dry goods

Review previous day's sales and labor numbers
Confirm all positions are covered for the current shift
Post shift notes including menu changes or specials
Brief the floor team on daily specials, 86s, and any VIP reservations
Verify the safe count and confirm cash drawers are set correctly
Confirm the day's delivery schedule
Review any open maintenance requests

Check restrooms on a regular interval — restock and sanitize as needed
Clear and reset tables between covers promptly
Monitor server station supplies throughout service
Communicate 86'd items to the entire floor team immediately
Check in with guests proactively — address concerns before they escalate
Update the host with accurate wait times as the floor changes

Monitor ticket times and communicate delays to FOH before they become a problem
Consolidate and properly wrap mid-service prep items
Check inventory levels mid-service — flag any shortages to management early
Keep the line clean and organized during service, not just at the end
Rotate temperature-sensitive proteins and prep items as needed
Wipe down and sanitize surfaces between rushes

Monitor labor and adjust floor assignments as volume shifts
Check in with the kitchen on ticket times and execution pace
Approve comps or voids with proper documentation
Review evening reservations and confirm staffing for the next service
Confirm the closing team is in place before mid-day staff departs

Wipe down and sanitize all tables, chairs, and booth seating
Sweep and mop the dining room floor
Break down server stations and restock for the next shift
Return all menus to proper storage
Clean and reset the host stand
Close out all POS terminals and print end-of-shift reports
Confirm tip reporting is complete for all servers
Turn off ambient music and set lighting to off or cleaning mode
Lock all entrance doors and secure the space

Cool and properly store all remaining prep — label and date everything
Break down and clean all line stations completely
Clean and sanitize all cutting boards, prep surfaces, and equipment
Clean fryers and filter oil per your scheduled rotation
Sweep and mop all kitchen floors
Take out all trash and sanitize trash cans
Complete the temperature log for all refrigeration units
Check and lock the walk-in cooler and freezer
Turn off all equipment per the shutdown checklist

Count and record end-of-night sales and cash
Complete the manager's log — note incidents, maintenance needs, and staff issues
Verify all closing sidework is complete before releasing any staff
Set the alarm and secure all access points
Submit the end-of-day report to ownership or leadership