Free Checklist Templates for Restaurant

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Annual Business Goals Review Checklist

Financial Performance

Review annual revenue compared to previous years

Analyze cost of goods sold and identify any areas for cost reduction

Evaluate profit margins and set new targets where necessary

Customer Satisfaction

Assess customer feedback and online reviews for improvement opportunities

Measure and analyze customer retention rates

Implement a customer satisfaction survey for more detailed insights

Marketing and Branding

Evaluate the effectiveness of marketing campaigns and ROI

Update branding strategy to keep up with market trends

Plan new marketing initiatives to reach broader audience

Operational Efficiency

Audit internal processes for time and cost savings

Assess inventory management and supply chain effectiveness

Review staff performance and identify training needs

Compliance and Standards

Ensure all licenses and permits are up to date

Conduct a review of health and safety standards

Verify adherence to employment laws and regulations

Innovation and Growth

Identify new market opportunities and niches

Plan for expansion or renovation of facilities

Investigate new technologies to enhance customer experience

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Bar Opening and Closing Checklist

Bar Setup

Check inventory and restock any low items including liquor, beer, wine, mixers, and garnishes

Ensure all glassware is clean, polished, and adequately stocked

Prepare fruit and other garnishes for drinks; store them properly for easy access

Cleaning and Sanitization

Wipe down all surfaces including the bar top, stools, and tables

Sanitize the sinks, taps, and other equipment used for making drinks

Clean the floor around the bar to prevent slipping hazards

Equipment Check

Verify that the dishwasher or glass sanitizer is functioning properly

Check that the ice machine is filled and working; clean if necessary

Ensure that all bar tools and equipment like shakers, blenders, and strainers are present and in good condition

Closing Procedures

Lock up all liquor, beer, and wine to prevent theft

Turn off all equipment such as blenders, glass washers, and computers

Complete and file any necessary paperwork such as sales reports or inventory counts

Final Inspection

Do a final walk-through to ensure all areas are clean and no customer items are left behind

Set the alarm system and lock all doors securely

Document any incidents or issues in the logbook for management

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Bathroom Amenity Refresh Checklist

Sanitation and Cleanliness

Clean and sanitize all surfaces, including sinks, countertops, and stall walls.

Check and refill soap dispensers, ensuring there is no buildup around the pumps.

Disinfect door handles, light switches, and other high-touch areas.

Toilet Paper and Paper Towels

Restock toilet paper rolls and ensure there is an adequate supply on hand.

Fill paper towel dispensers and check for proper dispensing functionality.

Inspect and clear any potential blockages in toilet paper and paper towel dispensers.

Amenities and Supplies

Refill any empty or nearly empty shampoo, conditioner, and body wash dispensers.

Replace or refill air fresheners, ensuring a pleasant fragrance throughout the bathroom.

Check and restock feminine hygiene product dispensers if available.

Fixtures and Fittings

Inspect and repair any faulty plumbing, such as leaky faucets or running toilets.

Ensure all lights are working and replace any burnt-out bulbs.

Tighten loose screws on stall doors, toilet paper holders, and other fixtures.

Floor and Overall Cleanliness

Sweep and mop the floor, paying special attention to corners and edges.

Empty trash bins and replace liners, ensuring no overflow or litter around the receptacles.

Check for any signs of pest infestation and report for immediate action.

Visual Inspection and Maintenance

Perform a visual inspection for any graffiti or damage to the walls and stalls.

Create a maintenance log for any issues found that require further attention.

Ensure that mirrors are clean, streak-free, and securely mounted.

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Beverage Quality Checklist

Storage and Handling

Check that all beverages are stored at the correct temperatures

Ensure that beverage storage areas are clean and well-organized

Verify that all beverages are within their expiration dates and no spoilage is evident

Preparation and Presentation

Confirm that all glassware is spotless, without any chips or cracks

Make sure that drinks are prepared consistently according to the recipe specifications

Ensure that the presentation of beverages, including garnishes, is visually appealing and correct

Equipment and Utensils

Check that all beverage-related equipment is clean and in good working order

Inspect utensils for cleanliness and proper sanitation

Verify that all equipment is calibrated correctly for serving sizes and temperatures

Service and Delivery

Ensure that servers are knowledgeable about all beverage offerings

Monitor delivery times to make sure beverages are served promptly

Assess the staff's ability to make recommendations and answer guest questions accurately

Quality and Taste

Perform regular taste tests to ensure flavor consistency and quality

Monitor the appearance and aroma of beverages to match quality standards

Gauge customer satisfaction and feedback regarding beverage quality

Health and Safety Compliance

Ensure compliance with local health and safety codes for beverage service

Maintain proper sanitation and hygiene practices in all beverage-related areas

Regularly train staff on responsible alcohol service and check for valid IDs as per legal requirements

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Beverage Restock Checklist

Check Refrigeration Units

Verify that all refrigeration units are functioning at the correct temperatures

Restock bottled water, sodas, and other chilled beverages to full capacity

Rotate stock to ensure older products are in the front for use first

Inspect and Restock Dry Storage

Check the inventory levels of non-perishable items such as coffee, tea, and powdered mixes

Replenish dry storage with new stock, following first-in-first-out (FIFO) procedures

Ensure that all items are stored properly to avoid contamination or damage

Bar and Mixology Supplies

Restock all alcoholic beverages including spirits, wines, and beers according to par levels

Replace any fruit garnishes, mixers, and other perishables used in cocktail preparation

Check and refill bar consumables such as napkins, straws, and stirrers

Cleaning and Maintenance

Clean all beverage dispensers and equipment according to the regular schedule

Sanitize countertops, bar tops, and other surfaces where beverages are prepared or served

Conduct a routine inspection of taps, soda guns, and other dispensing equipment for maintenance needs

Update Beverage Menu

Review and update the beverage list to reflect current inventory and any seasonal changes

Inform staff of any new beverages or promotions that need to be highlighted

Ensure all menu descriptions are accurate and match the available stock

Quality Control

Taste test a random sample of beverages to ensure quality and consistency

Monitor the clarity and taste of tap water, and replace filters if necessary

Review customer feedback regarding beverages and make adjustments as needed

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Cash Handling and Management Checklist

Opening Cash Handling Procedures

Count the starting cash in the register to ensure it matches the set starting amount.

Document the starting cash amount in the cash log and have a manager verify the count.

Assign each cashier a specific register and responsibility for their cash drawer.

During Shift Cash Management

Perform cash drops for large bills to keep minimal cash in the register.

Mark counterfeit bills and remove them from the cash drawer immediately.

Regularly check for any discrepancies in the cash drawer and report to a manager if found.

Closing Cash Handling Procedures

Count the cash in the register at the end of the shift and compare it with the expected amount.

Fill out the cash reconciliation form and include all relevant sales receipts and vouchers.

Secure the final cash count and reconciliation form in a drop safe or give it to a manager for deposit.

Cash Security Measures

Install surveillance cameras near registers to deter theft and assist in investigations.

Train staff on proper cash handling techniques and the importance of vigilance.

Conduct random cash audits to ensure adherence to cash management policies.

Bank Deposits and Record Keeping

Prepare bank deposits daily or as per the restaurant's policy, keeping track of all deposit slips.

Maintain accurate records of all cash transactions including sales, drops, and payouts.

Review and reconcile cash management records with bank statements regularly.

Handling Discrepancies and Errors

Investigate all cash discrepancies immediately and maintain a log of incidents.

Correct cash handling errors as soon as they are identified, following the restaurant's protocols.

Report consistent cash handling problems to higher management for further action.

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Cleaning Checklist

Kitchen Cleaning Checklist

Clean food preparation surfaces

Clean and sanitize sinks

Clean countertops

Clean and sanitize tables

Clean and sanitize cutting boards

Clean and sanitize utensils

Clean and sanitize cutting and cooking surfaces

Clean and sanitize ovens

Clean and sanitize microwaves

Clean and sanitize refrigerators

Clean and sanitize freezers

Clean and sanitize dishwashers

Clean and sanitize floors

Clean and sanitize walls

Clean and sanitize windows

Clean and sanitize garbage cans

Bathroom Cleaning Checklist

Clean and sanitize sinks

Clean and sanitize toilets

Clean and sanitize floors

Clean and sanitize walls

Clean and sanitize mirrors

Clean and sanitize showers

Clean and sanitize bathtubs

Clean and sanitize countertops

Clean and sanitize windows

Clean and sanitize garbage cans

Dining Room Cleaning Checklist

Clean and sanitize tables

Clean and sanitize chairs

Clean and sanitize floors

Clean and sanitize walls

Clean and sanitize windows

Clean and sanitize garbage cans

Clean and sanitize light fixtures

Clean and sanitize countertops

Vacuum carpets and rugs

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Closing Checklist

Front of House

Secure all doors

Turn off all lights

Set alarm

Check bathrooms are clean and stocked

Check that all tables and chairs are neat and organized

Gather all menus and promotional materials

Check that all guests have been served

Check that all trash has been emptied

Turn off music

Cash out registers

Confirm that all employees have clocked out

Kitchen

Clean and sanitize all surfaces

Clean and sanitize all equipment

Check that all food has been stored

Check that all food waste has been disposed of

Clean and sanitize all cookware

Empty garbage cans

Turn off all equipment

Check that all employees have clocked out

Office

Check that all files have been secured

Check that all computers have been shut down

Check that all lights have been turned off

Check that all supplies have been stored

Check that all windows are closed

Check that all doors are locked

Check that all employees have clocked out

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Closing Restaurant Checklist

Kitchen Closing Procedures

Turn off all kitchen equipment and appliances.

Clean and sanitize all surfaces, including cutting boards, countertops, and grills.

Cover and store all food items properly in the refrigerators and storage areas.

Dining Area Closing Tasks

Wipe down all tables, chairs, and booths with sanitizer.

Sweep and mop the floors, ensuring to clean under tables and in corners.

Reset tables with clean silverware, napkins, and condiments for the next day.

Bar Closing Duties

Count and record the remaining inventory of alcohol and other bar supplies.

Clean and sanitize the bar area, including sinks, taps, and countertops.

Secure all alcoholic beverages in locked storage if required.

Restroom Cleaning Checklist

Replenish toilet paper, hand towels, and soap dispensers.

Clean and sanitize all surfaces including sinks, counters, and toilet seats.

Check and clean mirrors, and sweep and mop the floors.

Front of House Closure

Turn off all non-essential lights and electronic devices.

Secure all doors and windows, and set the alarm if applicable.

Drop off the day's sales and receipts at the secure location or office.

Final Walk-through and Security

Perform a final inspection of all areas to ensure cleaning and closing tasks have been completed.

Turn down thermostats or adjust climate controls to save on energy.

Lock all entrances and exits and double-check that the building is secure.

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Complaint Resolution Checklist

Immediate Response

Listen to the customer's complaint without interrupting.

Acknowledge the issue and empathize with the customer.

Apologize for the inconvenience caused, even if the complaint is not yet fully understood.

Investigation

Ask clarifying questions to fully understand the problem.

Identify the area or staff member related to the complaint.

Review any related documentation or evidence, such as receipts, reservation details, or CCTV footage.

Resolution

Offer a solution that addresses the customer's complaint effectively.

If immediate resolution is not possible, inform the customer about the steps that will be taken and the expected timeline.

Document the complaint and the proposed solution for internal records.

Follow-Up

Contact the customer to ensure that the resolution was satisfactory.

Use the feedback to improve services and prevent future complaints.

Thank the customer for bringing the issue to your attention and for their patience.

Training & Prevention

Update training materials to include lessons learned from the complaint.

Hold a staff meeting to discuss the complaint and how it was handled.

Implement any necessary changes to procedures or policies to prevent a recurrence.

Documentation & Review

Log the complaint in a central database or complaint log for future reference.

Regularly review complaint trends for systemic issues.

Report findings and any actions taken to management and staff.

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Cross-Training Checklist

Front of House Operations

Greet and seat guests promptly

Take and relay food and beverage orders accurately

Handle guest complaints and resolve issues

Back of House Operations

Prepare ingredients according to recipes

Maintain cleanliness of kitchen and workstations

Ensure food safety and hygiene standards are met

Cash Handling Procedures

Process payments accurately through the POS system

Handle cash and credit card transactions securely

Perform end-of-day cash reconciliation

Health and Safety Protocols

Follow proper handwashing techniques

Use personal protective equipment as required

Report any safety hazards or incidents immediately

Customer Service Excellence

Provide personalized service to each guest

Respond to special requests and dietary needs

Ensure a clean and welcoming dining environment

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Customer Feedback and Resolution Checklist

Customer Feedback Collection

Ensure all staff members are trained to encourage and collect customer feedback

Place feedback cards on tables and at the checkout counter

Set up a digital feedback system such as a QR code that links to an online survey

Feedback Analysis and Reporting

Regularly compile and analyze feedback data to identify common issues and areas for improvement

Prepare monthly feedback reports for the management team

Discuss feedback trends during staff meetings to keep the team informed

Feedback Resolution and Follow-up

Assign a team or individual responsible for addressing customer feedback

Implement a system to track the resolution progress for reported issues

Reach out to customers, when appropriate, to inform them of the steps taken in response to their feedback

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Customer Loyalty Program Checklist

Program Design

Define the goals of the loyalty program

Identify the target customer for the program

Decide on the type of loyalty program (point-based, tiered, paid membership, etc.)

Determine the rewards and perks offered

Establish the rules and structure of the program

Technology and Integration

Select a loyalty program software that integrates with your POS system

Ensure the loyalty program has a user-friendly interface for customers

Implement a system for tracking and redeeming rewards

Test the technology thoroughly before launch

Plan for regular maintenance and updates to the software

Marketing and Promotion

Develop a marketing plan to promote the loyalty program

Train staff to inform and encourage customers to join the program

Utilize social media and email marketing to spread the word

Design attractive signage and materials to advertise the program in-store

Offer a sign-up bonus to incentivize immediate customer enrollment

Measurement and Optimization

Establish KPIs to measure the success of the loyalty program

Regularly review the performance data and gather customer feedback

Adjust the rewards and program structure based on performance and feedback

Plan for seasonal or special promotions to keep the program engaging

Regularly communicate with members to keep them informed and active

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Customer Service Excellence Checklist

Greeting and Seating Guests

Greet guests warmly within 30 seconds of their arrival

Ask for and use guests' names for a personal touch

Provide menus and inform guests of any specials or promotions

Service and Interaction

Ensure servers are attentive, friendly, and professional

Check back with guests after serving each course to ensure satisfaction

Handle special requests and dietary restrictions with care and accuracy

Food and Beverage Quality

Serve meals that are well-presented, at the correct temperature, and as described on the menu

Ensure drink orders are accurate and refilled promptly

Maintain high standards of food safety and hygiene at all times

Ambiance and Cleanliness

Keep dining area, restrooms, and entryway clean and well-maintained

Ensure the environment is comfortable, with appropriate lighting and music levels

Regularly check restrooms for cleanliness and supplies

Problem Resolution

Listen to guests' concerns without interrupting, and empathize with their situation

Resolve issues promptly and to the guest's satisfaction whenever possible

Follow up with guests to ensure they leave with a positive impression after any problems

Check-Out and Farewell

Provide accurate and timely bills to guests

Thank guests by name and invite them to return

Gather feedback through comment cards or digital platforms

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Customer Service Training Checklist

Greeting Customers

Welcome each customer with a smile and make eye contact

Use a friendly, warm tone of voice

Offer assistance by asking if they have a reservation or how many people are in their party

Taking Orders

Listen attentively and take notes if necessary

Repeat the order back to the customer to ensure accuracy

Inform the customer about specials and recommendations

Serving Food and Beverages

Serve food and drinks from the correct side following restaurant protocol

Check back within two minutes to ensure the guest is satisfied with their meal

Refill beverages promptly and offer additional items as needed

Handling Customer Inquiries and Complaints

Respond to inquiries with knowledge about the menu and restaurant services

Address complaints with empathy and a problem-solving attitude

Report any serious customer concerns to management immediately

Closing Interaction

Ask customers if they enjoyed their meal and service

Present the check promptly when requested or when it seems appropriate

Thank the customers for visiting and invite them to return

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Daily Cleaning Checklist

Front-of-House Cleaning

Wipe down the tables and chairs thoroughly with a clean and sanitized cloth.

Sweep and mop the floors, ensuring to reach under the tables and corners.

Clean and polish the condiment dispensers and menus.

Restrooms

Restock toilet paper, paper towels, and soap dispensers.

Clean and sanitize all surfaces, including sinks, countertops, and toilet bowls.

Check and clear the drains and clean the mirrors.

Back-of-House Cleaning

Wash and sanitize all food prep areas, cutting boards, and surfaces.

Clean the grill, griddle, range, flattop, and fryers, following the manufacturer's instructions.

Empty trash cans, replace liners, and clean the can's exterior and interior.

Bar Area

Clean and sanitize the bar top, sinks, and taps.

Wash glasses, utensils, and bar equipment thoroughly.

Organize bottles and wipe down the shelves.

End-of-Day Shutdown

Turn off and clean all kitchen equipment according to the closing procedures.

Secure all food in appropriate storage areas, covering and labeling as needed.

Lock all doors and windows, and set the alarm system if applicable.

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Daily Inventory Checklist

Dry Storage Inventory

Check the levels of staple grains like rice, pasta, and flour

Verify the stock of canned goods and ensure proper rotation

Inspect the condition of packaged snacks and dry ingredients for any signs of damage or pests

Refrigerated Inventory

Record the temperatures of all refrigeration units to ensure food safety

Check the quality and quantity of dairy products, including milk, cheese, and butter

Examine meat, seafood, and poultry inventory for freshness and proper storage

Produce Inventory

Inspect the quality of fruits and vegetables for spoilage or bruising

Assess the levels of fresh herbs and salad greens

Confirm the presence of any special or seasonal produce items required for the menu

Beverage Inventory

Count the stock of bottled and canned beverages, including sodas and juices

Verify the inventory of alcoholic beverages, if applicable, and check for any expiration dates

Ensure coffee, tea, and related products are fully stocked and organized

Cleaning Supplies Inventory

Review the supply of sanitizing agents, detergents, and hand soaps

Check the condition and quantity of cleaning tools like mops, brooms, and scrubbers

Make sure there are enough disposable items like gloves, paper towels, and trash bags

Dishware and Utensils Inventory

Count all cutlery, plates, cups, and glasses to ensure sufficient numbers for service

Inspect the condition of dishware and utensils for any chips or damages

Evaluate the stock of takeout containers and other disposable serving ware

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Daily Kitchen Cleaning Checklist

Cooking Stations

Wipe down all surfaces including grills, stovetops, and prep areas with disinfectant

Clean and sanitize all utensils, cutting boards, and pots/pans

Check and refill all line cook stations with necessary supplies and ingredients

Refrigeration and Storage

Ensure that all food is properly stored and covered in refrigeration units

Rotate stock and verify that all items are within use-by dates

Clean and sanitize the interior and exterior of refrigerators and storage cabinets

Dishwashing Area

Scrub and sanitize sinks, faucets, and dishwashing machinery

Ensure that all dishes, glassware, and cutlery are washed and stored properly

Refill soap dispensers and replace cleaning rags and scrubbing pads

Floors and Trash Receptacles

Sweep kitchen floors to remove debris and food waste

Mop kitchen floors with appropriate cleaning solution

Empty all trash bins and replace liners, sanitize and clean trash receptacle areas

General Safety and Maintenance

Check for any equipment issues and report malfunctions for repair

Ensure that fire extinguishers and safety equipment are accessible and in working order

Review and restock first aid kit and cleaning supplies

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Daily Prep Task Checklist

Kitchen Preparation

Check inventory levels of all ingredients

Re-stock any low supplies from the store room

Prep vegetables – wash, peel, cut, and portion

Marinate meats according to the menu requirements

Prepare soups, sauces, and dressings

Set up and organize the workstation for efficiency

Cleaning Tasks

Sanitize all surfaces including cutting boards and prep tables

Clean and sanitize kitchen equipment like grills, stovetops, and fryers

Sweep and mop kitchen floors, ensuring no slip areas

Wash utensils, pots, and pans and organize them for easy access

Check and clean restrooms hourly

Refill soap dispensers and replace paper towels

Front of House Setup

Organize and stock service stations

Fold napkins and set tables

Polish glassware, flatware, and china

Prepare and update the specials board or digital displays

Review reservation list and prepare for any special requests

Ensure all menus are clean and in good condition

Safety and Compliance

Verify that all fire extinguishers and safety equipment are in working order

Ensure all staff are aware of and comply with health and safety regulations

Conduct a brief meeting to review any safety concerns or updates

Check that all food storage is compliant with temperature regulations

Record refrigerator temperatures and report any inconsistencies

Ensure all staff are wearing proper uniforms and personal protective equipment

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Daily Specials and Menu Update Checklist

Review Inventory

Check current stock levels of ingredients

Identify items that need to be used due to approaching expiration dates

Ensure that there is sufficient stock for popular and staple menu items

Collaborate With Kitchen Staff

Discuss potential daily specials with chefs and cooks

Evaluate the preparation time and complexity of potential specials

Assess the availability of necessary kitchen equipment and staff

Finalize Daily Specials

Select daily specials based on inventory and staff input

Calculate the pricing for specials considering food cost and desired profit margins

Confirm that the specials can be prepared consistently throughout service

Update Marketing Materials

Print updated menus or special boards with the daily specials

Update the restaurant's website and social media platforms

Brief front-of-house staff on the details of the daily specials

Quality Control

Ensure the first batch of daily specials meets presentation and taste standards

Gather feedback from staff on the ease of preparation

Make adjustments to specials based on initial customer feedback

Post-Service Review

Analyze the sales data of the daily specials

Collect feedback from customers and staff

Adjust future specials and menu items based on feedback and sales performance

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Digital Menu Update Checklist

Menu Content Update

Review current menu for accuracy in items, descriptions, and prices

Consult with chefs and managers for new items or discontinued items

Update item descriptions to reflect changes in preparation or ingredients

Design and Layout

Ensure that the menu layout is easy to navigate and read

Keep design consistent with the brand's theme and colors

Highlight new or seasonal items to attract attention

Technical Update and Testing

Input all changes into the digital menu management system

Check that links, buttons, and interactive elements are functioning properly

Perform a thorough test across different devices to ensure compatibility and responsiveness

Promotions and Marketing

Coordinate with the marketing team to promote new items or changes

Create social media posts or email campaigns to announce menu updates

Update the restaurant's website and online ordering platforms to reflect the new menu

Staff Training

Inform and train staff about menu changes and new item details

Ensure that all servers can answer questions and make recommendations

Update printed materials and in-house displays with the new menu information

Compliance and Legal Review

Verify that all menu descriptions comply with local food labeling laws

Ensure that dietary and allergen information is accurate and up to date

Review any claims or endorsements on menu items for legal compliance

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Emergency Procedures Checklist

Fire Emergency Procedures

Ensure that all staff are aware of the locations of fire exits and fire extinguishers.

Train staff regularly on the proper use of fire extinguishing equipment and the evacuation procedure.

Establish and practice a clear evacuation plan, including a designated meeting spot outside the building.

Medical Emergency Procedures

Keep a well-stocked first aid kit readily available and accessible to staff members.

Train selected staff members in basic first aid and CPR.

Have emergency contact numbers available for all staff, and post these numbers prominently for staff and patrons.

Power Outage Procedures

Maintain emergency lighting that activates automatically in case of power failure.

Keep flashlights and batteries in easily accessible locations throughout the restaurant.

Develop a protocol for safely securing the premises and assisting customers during a power outage.

Severe Weather Procedures

Monitor weather reports and have a weather alert system in place to receive updates.

Designate safe areas within the restaurant for staff and customers to take shelter during severe weather events.

Prepare an emergency kit with essentials such as water, non-perishable food, and blankets.

Security Threat Procedures

Install a surveillance system and ensure it is regularly maintained and functioning.

Train staff to recognize and calmly respond to security threats, such as robbery or violent behavior.

Develop a silent alarm system or code words to communicate discreetly among staff during security incidents.

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Employee Health Screening Checklist

Personal Health Assessment

Ask if the employee has experienced any COVID-19 symptoms in the last 14 days

Inquire about any recent contact with someone diagnosed with COVID-19

Check if the employee has traveled to any high-risk areas as defined by health authorities in the past 14 days

Temperature Check

Ensure the temperature check is conducted using a contactless thermometer

Record the employee's temperature and ensure it is below the threshold recommended by health authorities

Sanitize the thermometer after each use according to the manufacturer's instructions

Hygiene Confirmation

Confirm the employee has washed hands or used hand sanitizer immediately before starting their shift

Ensure the employee is aware of proper hand-washing techniques and frequency

Verify the employee has access to necessary hygiene supplies such as hand sanitizer, soap, and disinfectants

Personal Protective Equipment (PPE) Verification

Check that the employee is wearing a mask or face covering properly, if required by the health guidelines

Ensure the employee has access to and is using gloves if their position requires it

Confirm availability of additional PPE, such as face shields or gowns, for employees working in higher-risk areas

Training and Awareness Confirmation

Verify the employee has received training on COVID-19 safety protocols and understands their role in enforcing them

Ensure the employee is aware of how to properly report any health and safety concerns or violations

Check that the employee knows how to correctly manage situations involving guests who may exhibit symptoms of illness

Workplace Sanitization Verification

Confirm that the employee is aware of the increased frequency and scope of cleaning and sanitization procedures

Ensure the employee knows which cleaning agents are approved for use against COVID-19

Check that the employee is informed about the cleaning schedule for their specific work area and equipment

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Employee Onboarding Checklist

Pre-Onboarding

Send out the offer letter and employment contract

Collect necessary personal and tax information

Prepare work schedule and inform the new hire about their first day

First Day Orientation

Provide a tour of the restaurant, including kitchen, dining area, and back office

Introduce the new employee to the team and assign a mentor or buddy

Review restaurant policies, safety procedures, and hygiene standards

Training and Development

Schedule and conduct initial training sessions on customer service, menu items, and POS system

Enroll the new hire in any required certification programs, like food handling or alcohol serving

Set up regular check-ins for the first few weeks to provide feedback and answer questions

Administrative Setup

Create login credentials for scheduling and payroll systems

Issue uniform and name tag, if applicable

Provide locker or secure space for personal belongings

Cultural Integration

Discuss the restaurant's history, mission, and values

Explain the importance of teamwork and communication in the restaurant setting

Invite the new employee to staff meetings and team-building events

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Employee Performance Review Checklist

Professionalism and Conduct

Demonstrate adherence to the restaurant’s code of conduct

Exhibit a positive and respectful attitude towards colleagues and customers

Maintain a professional appearance and follow the dress code

Customer Service and Interaction

Provide excellent service and ensure customer satisfaction

Handle customer complaints professionally and efficiently

Show ability to upsell and recommend menu items appropriately

Work Performance and Skills

Display competence in job-specific skills and tasks

Work efficiently and manage time effectively

Demonstrate the ability to work under pressure and maintain quality

Teamwork and Collaboration

Contribute to a positive team environment

Communicate effectively with team members

Assist others when needed and foster collaboration

Reliability and Responsibility

Adhere to scheduled shifts and maintain punctuality

Show responsibility in handling tasks and duties

Follow through on commitments and show accountability for actions

Growth and Development

Seek feedback and show willingness to improve

Take initiative to learn new skills and enhance job performance

Demonstrate progress in personal and professional development

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