Manager Daily Walkthrough

Walk the lot the way a guest does: pick up trash, check that ADA-accessible parking signage and path-of-travel are clear, confirm exterior lights and the open sign are functional, and look for graffiti or broken glass. Note any landscaping or signage issues for the facilities log.

Confirm Resy or OpenTable is loaded with today's reservations, BNB notes (allergies, anniversaries, VIPs) are visible, the seating chart matches today's section assignments, and menus are clean with current specials inserted. Pens, wait-list tablet, and to-go bags stocked.

Sit in three different seats and look up — burnt-out bulbs, dusty sconces, smudged windows, and crooked art are what guests see. Check table levelness, banquette upholstery, candle/votive condition, and that deuces and four-tops are aligned to the floor plan.

Restrooms are the single biggest driver of negative Yelp reviews relative to the time spent inspecting them. Confirm soap, paper towels, and toilet paper stocked; floors dry; mirrors clean; trash emptied; ADA stall hardware functioning; and the handwashing sign posted.

Photograph the issue, assign it to a closer or facilities, and note in the manager log. Plumbing or ADA hardware issues require a same-day work order; cleanliness issues get re-inspected before doors open.

State ABC requires the license posted in public view. Check the expiration date — annual or biennial renewal varies by state. An expired license posted at the bar is an automatic suspension on inspection.

Cold-holding requires 41°F or below per FDA Food Code. Read the thermometer at the back of the unit, not the door. A reading above 41°F means pull TCS items to a working unit immediately and call refrigeration service — log the time of the reading and the corrective action.

Freezer should hold 0°F or below. Check for frost buildup on coils and ice crystals on protein — both indicate temperature cycling that compromises product quality even when the reading is in range.

Use a chlorine or quat test strip and log the ppm. Chlorine sanitizer: 50–100 ppm. Quat: 200–400 ppm per manufacturer spec. Sanitizer too weak is a critical food-code violation; too strong leaves residue.

Mise en place pulled to par against the prep sheet, low-boys at temp, fryer oil clear (filter or change if dark), flat top calibrated, salamander on. Confirm 86 list is current and posted at expo so servers know before they fire tickets.

MA, IL, MI, NY, RI and others require a certified allergen-aware manager (PCFP or AllerTrain) on every shift. Verify the cert is current and the cert card is on file. If not, swap coverage before doors open — inspectors check at point of service.

Call in or extend a certified manager before service starts. Document the schedule change in 7shifts or HotSchedules. Do not open without coverage in jurisdictions that require it.

Dry goods 6 inches off the floor, away from walls, away from chemicals. Check use-by dates and pull anything expired. Look for evidence of pests — droppings, gnaw marks, or spilled grain — and trigger the pest-control log if found.

All TCS items date-labeled with prep date and use-by. Raw protein on the bottom shelf below ready-to-eat. Older product pulled forward. Cooked items cooling: confirm they hit 70°F within 2 hours of cook and are tracking to 41°F by hour 6 — the cooling log lives on the door.

Detergent and rinse-aid reservoirs filled, machine final-rinse temp at 180°F (or chemical sanitizer at correct ppm for low-temp machines), racks staged, and the wash line free of standing water. Dishwasher in slip-resistant footwear with cut-resistant gloves available.

10-minute lineup: features, 86s, large parties, VIPs, allergen briefing for today's flagged items, sales goal, and one training point. Section assignments posted at the host stand.