Start using this Workflow
Front-of-House Shutdown Checklist
Cleaning and Sanitation
Wipe down all tables, chairs, and booths with appropriate cleaning solution.
Sanitize all menus, condiment holders, and table accessories.
Sweep and mop the floors, making sure to clean under tables and chairs.
Bar Area
Clean and sanitize the bar top, stools, and any surfaces customers come into contact with.
Wash and polish all glassware and ensure they are stored neatly.
Restock beer, wine, and spirits, and ensure kegs are connected properly for the next day.
Restroom Maintenance
Clean and sanitize all restroom surfaces including sinks, toilets, and door handles.
Replenish soap dispensers, paper towels, and toilet paper.
Inspect and clear restroom drains to prevent clogs and odors.
Entry and Exit Points
Ensure that all windows are clean and streak-free.
Lock all doors securely and check that alarms are set if applicable.
Place any outdoor furniture in a secure location to prevent theft or damage.
Equipment Shutdown
Turn off and unplug non-essential electrical appliances to conserve energy.
Ensure that all ovens, grills, and stovetops are turned off and cleaned.
Cover any open food stations or bar areas to protect from overnight contamination.
Final Checks
Walk through the dining area to ensure all tasks have been completed.
Check lost and found for any items left by customers and secure them.
Report any maintenance issues or damages to management for prompt resolution.
