Food and Beverage Daily Operations Checklist

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.