Food and Beverage Daily Operations Checklist

Daily F&B opening and service-readiness checklist for restaurant managers, executive chefs, and banquet captains running hotel food and beverage outlets. Covers line checks, temperature logs, allergen handling, ABC compliance, and shift handoff.

6 sections 23 steps Collects data
1

Pre-Shift Line Check

  1. Verify walk-in cooler and freezer temperatures
  2. Log line and prep-table temperatures
  3. Confirm walk-in doors closed overnight

    • A door left ajar overnight forces an inventory and condemn decision in the morning. Pull the temperature log from the BAS or door-mount sensor; if any unit shows a sustained excursion above 41F for refrigeration or 0F for freezers, escalate to the chef before any product is used.

  4. Record any temperature excursions
  5. Decide whether product must be condemned

    • Sous chef or chef on duty makes the call. Document condemned product on the waste sheet for food cost reconciliation. Do not return product to service after a four-plus-hour excursion above 41F.

    Collects list
2

Inventory and Par Verification

  1. Walk through dry storage against par sheet
  2. Pull and rotate FIFO on prep items

    • Anything within 24 hours of pull date moves to the front. Day-dot labels (red Sunday through pink Saturday) must be visible on every container; relabel anything that has been transferred from original packaging.

  3. Flag 86 items to FOH and POS

    • Update the POS (Toast, Micros, or Aloha) before the first cover hits the floor. Servers reading 86 items off a whiteboard but seeing them in the POS will sell what you don't have.

    Collects paragraph
  4. Confirm beverage and bar pars

    • Bar manager or lead bartender checks beer kegs (line pressure and remaining volume), wine BTG opens, and well liquor levels against the par sheet. Re-stock from cage; record any spirit transfers for inventory variance.

3

Sanitation and Health Code

  1. Test sanitizer concentration on three-comp sink

    • Quat strips read 200-400 ppm; chlorine strips 50-100 ppm. Log the reading on the daily sanitation sheet. Health inspectors pull this log first on a surprise visit.

    Collects number
  2. Inspect handwash stations for soap and towels
  3. Verify dishwasher final-rinse temperature

    • High-temp machines must hit 180F at the rinse manifold (160F at the plate); chemical-sanitizing machines must register the correct ppm at the manifold. Run a thermo-label or thermometer; record the reading.

  4. Confirm ServSafe certification on shift

    • At least one ServSafe-certified manager must be on the floor whenever food is being prepared or served. Photo of the certificate lives in the binder; verify the on-shift manager's certificate has not expired.

4

Banquet Event Order Review

  1. Pull today's BEOs from the catering system

    • Print or pull from Tripleseat, Delphi, or Event Temple. Banquet captain, executive chef, and banquet setup lead each get a copy. Cross-check counts against the most recent guarantee — guarantees lock 72 hours out and drive prep volumes.

    Collects list
  2. Brief kitchen on allergen and dietary flags

    • BEO must list allergens (shellfish, tree nut, peanut, gluten, dairy) and any kosher, halal, or vegan covers. Walk the line through which station handles each special plate. The shellfish-allergy reaction case studies all start with the chef knowing and the server not knowing.

  3. Stage banquet flip and turnover timing

    • Build at least a 30-minute flip buffer between back-to-back events in the same room. Confirm the setup crew has the diagram, linen color, and AV needs. Walk the room with the captain before doors open.

5

Service Standards and Compliance

  1. Hold pre-shift with FOH and BOH

    • Cover the 86 list, BEO allergen flags, VIP and loyalty in-house, comp authorizations, and last-call timing. Pre-shift is when allergen handoffs happen — not at the pass.

  2. Verify TIPS or ABC certification for bar staff

    • Every bartender and server pouring alcohol must hold a current TIPS, ServSafe Alcohol, or state-equivalent (TABC in Texas, RBS in California). Expired cards = state ABC violation if cited. Confirm POS last-call lockout matches the license sales hours.

  3. Confirm allergen and menu disclosure on menus
  4. Photograph the line for the chef's daily log
    Collects image
6

Closing and Handoff

  1. Reconcile POS and post comps and voids

    • Close out the POS daypart; manager approves all comps, voids, and discounts above the threshold. Variances over $25 get a written note before the daily revenue report goes to the controller.

  2. Verify walk-in doors and equipment shutdown
  3. Sign off on the closing inspection
    Collects list Collects paragraph Collects signature

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Sections 6
Steps 23
Category Hotel & Hospitality
Price Free to start
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