Restaurant Cross-Training Checklist
A structured cross-training program for FOH and BOH staff at full-service and fast-casual restaurants. The GM or training lead runs this with a new cross-trainee over their first 30 days to build coverage across host, server, line, and cash-handling stations.
6 sections
22 steps
1
Pre-Training Setup
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Confirm food handler certification is current
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Identify the trainee's primary station
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Issue uniform, name tag, and POS login
2
Front of House Cross-Training
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Shadow the host through a dinner service
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Practice greeting and seating from the waitlist
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Run a server section under observation
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Walk through the allergen ticket protocol
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Resolve a guest complaint with the manager
3
Back of House Cross-Training
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Walk the prep list and par sheet with the sous
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Work garde manger station for one full service
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Practice line check and station mise en place
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Demonstrate FIFO rotation in the walk-in
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Run expo for one mid-volume service
4
Food Safety and Compliance
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Test sanitizer ppm at the three-bay sink
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Complete a walk-in and reach-in temp log
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Document a TCS cooling log entry
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Review the allergen-aware manager protocol
5
Cash Handling and POS
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Open a server bank and verify the float
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Process voids, comps, and split checks in Toast
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Run end-of-shift cash-out and tip declaration
6
Sign-Off and Evaluation
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Schedule a follow-up coaching session
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Complete the GM cross-training sign-off
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Copy it to your account, customize the steps, and run it with your team in minutes.
Sections
6
Steps
22
Category
Restaurant
Price
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