Free Checklist Templates for Restaurant

Restaurant

OR

Food Safety Compliance Checklist

Personal Hygiene & Employee Health

Conduct pre-shift employee health check

Restrict or exclude the symptomatic employee

Verify handwashing station stocking

Confirm uniform, hair restraints, and glove supply

Time & Temperature Control

Log walk-in and reach-in cooler temps

Calibrate the thermometer with an ice-bath check

Verify hot-holding temperatures on the line

Maintain the cooling log for batch-cooked items

Document corrective action for out-of-range unit

Food Preparation & Cross-Contamination

Verify FIFO rotation in the walk-in

Check raw-protein storage hierarchy

Verify cooking temperatures for the day's menu

Review allergen protocol with the line

Cleaning & Sanitization

Test three-bay sink sanitizer concentration

Verify dish machine wash and rinse temps

Sanitize food-contact surfaces between tasks

Stage labeled wiping-cloth buckets

Pest Control & Facility

Walk the perimeter for pest evidence

Review the IPM service binder

Escalate to licensed pest control operator

Training & Inspection Readiness

Confirm ServSafe Manager certificate is current

Log new-hire food handler training

Run a mock health inspection walk

Manager sign-off on the daily compliance log

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Food Storage and Rotation Checklist

Receiving and Initial Storage

Check delivery temperatures at the dock

Confirm delivery passes the temperature check

Reject the load and document the credit

Verify case counts against the invoice

Date-label and stage product for putaway

Refrigerated Storage

Log walk-in cooler temperature

Shelf raw proteins below ready-to-eat items

Space product for air circulation

Pull and discard expired items

Dry and Non-Perishable Storage

Verify dry storage stays under 70°F

Keep all product six inches off the floor

Segregate chemicals from food storage

Rotate stock front-to-back FIFO

Freezer Storage

Log freezer temperature

Wrap or vacuum-seal exposed product

Date-label every frozen item

Defrost coils on the scheduled cadence

Food Rotation and Waste Tracking

Date-label items at open

Restock new product behind existing

Log waste against the discard sheet

Walk the cooler for use-it-up items

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Food Storage Checklist

Temperature Control

Log walk-in cooler temperature

Log walk-in freezer temperature

Verify reach-in and low-boy temps

Calibrate the probe thermometer

Place a refrigeration service call

Receiving and Cooling

Check delivery temps at the back door

Document the rejected items

Update the cooling log

Proper Food Placement

Verify the top-to-bottom storage order

Segregate the allergen storage zone

Confirm everything sits 6 inches off the floor

Labeling and FIFO Rotation

Date-label every prepped container

Rotate stock front-to-back FIFO

Pull and discard expired product

Dry Storage

Verify dry-storage room conditions

Decant bulk goods into airtight bins

Confirm chemical storage separation

Sanitation and Pest Control

Test the three-bay sink sanitizer

Sanitize shelving and walk-in floors

Walk for signs of pest activity

Open a pest-control service ticket

Manager Sign-Off

Review the day's logs and sign off

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Food Waste Log Checklist

Pre-Service Prep & Recipe Discipline

Confirm prep pars against today's forecast

Calibrate portion scoops and scales

Brief the line on high-waste menu items

Storage & FIFO Rotation

Log walk-in and reach-in temperatures

Walk the walk-in for FIFO violations

Date and label all prep containers

Pull use-by-dated items to the front

Daily Waste Logging

Log each wasted item in the waste sheet

Identify the primary waste cause

Photograph high-value waste before discard

Weekly Waste Review

Total waste cost against weekly food sales

Investigate spoilage in cold storage

Adjust prep pars on overproduction items

Document the week's waste review decision

Guest-Facing Portion Options

Offer half-portion options on featured entrées

Train servers on to-go box offers

Post composting and donation signage

Post-Service Diversion & Compost

Separate waste into compost, recycle, landfill

Stage compost bins for hauler pickup

Clean and sanitize the compost containers

File the compost hauler pickup receipt

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Front-of-House Opening Checklist

Entrance and Host Stand

Clean the entrance and front windows

Set up the host stand with menus and seating chart

Sync reservations from Resy or OpenTable

Test the host POS and waitlist printer

Switch to the paper waitlist backup

Dining Room Setup

Wipe down tables, chairs, and banquettes

Set tabletops with silverware and glassware

Refresh salt, pepper, and condiment caddies

Set lighting and music to service levels

Bar Setup

Restock the bar against the par sheet

Cut citrus garnishes for the shift

Stage polished glassware by station

Pour-test the draft lines

Replace the keg on the affected tap

Wait Station Stock

Restock wait-station napkins, straws, and presenters

Roll silverware for the shift

Check coffee, tea, and soda dispensers

Pre-Shift Briefing and Open

Confirm the 86 list and feature specials

Brief the team on allergens and VIPs

Verify section assignments and side-work

Check emergency exits and sanitizer concentration

Open the doors for service

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Front-of-House Operations Checklist

Pre-Open Manager Walk

Log the walk-in cooler temperature

Test three-bay sanitizer concentration

Walk the dining room for cleanliness

Confirm an allergen-certified manager is on shift

Call in a certified allergen lead before service

FOH Side-Work and Setup

Roll silverware into service sets

Refresh condiments, water pitchers, and bread service

Inspect restrooms and restock paper goods

Verify menus are clean with current inserts

Host Stand and Reservations

Review tonight's book on Resy or OpenTable

Build the seating plan and section assignments

Confirm large parties and prix-fixe selections

Bar Setup and Beverage Service

Pull the liquor par and restock the well

Prep the garnish station and cut citrus

Verify the liquor license is posted and current

Polish glassware to service standard

Pre-Shift Lineup

Brief the team on 86s and features

Call out allergen-flagged tickets and substitution paths

Post section assignments and tonight's sales goal

Service Floor Management

Unlock the doors and confirm POS connectivity

Monitor ticket times with the expediter

Handle comps, voids, and manager table touches

Closing and Cash-Out

Close all open tabs in the POS

Reconcile the cash drawer and tip pool

Investigate the cash variance

Complete closing side-work

Secure the building for the night

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Front-of-House Shutdown Checklist

Dining Room Reset

Wipe and sanitize tables, chairs, and booths

Reset table settings and clean menus

Sweep and mop the dining floor

Stage opening side-work for AM crew

Bar Close

Break down the well and wash speed-rail bottles

Polish glassware and stage for AM

Count bar par and flag restock needs

Email the restock list to the beverage director

Verify the liquor license is posted and current

Restroom Turn

Sanitize fixtures, stalls, and high-touch surfaces

Refill soap, paper towels, and toilet paper to par

Clear floor drains and check for standing water

Cash-Out and POS Reconciliation

Close all open tabs in the POS

Reconcile server cash-outs against the POS

Document the variance and notify the GM

Drop the deposit and log the envelope number

Lockup and Equipment Shutdown

Cover stations and stage opening mise

Power down non-essential equipment

Log final walk-in and reach-in temperatures

Escalate the temperature issue to the chef on call

Secure outdoor furniture and patio

Lock doors, arm the alarm, and confirm code

Manager Sign-Off

Walk the dining room and bar one final time

Log lost-and-found items in the manager binder

File maintenance and incident notes for the GM

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Guest Complaint Resolution Checklist

Tableside Response

Go to the table within two minutes

Hear the guest out without interrupting

Acknowledge the issue and apologize sincerely

Classify the complaint type

Investigate the Issue

Pull the ticket and timing from the POS

Talk to the server and expediter

Inspect the plate or item if still at table

Capture the guest contact for follow-up

Recovery at the Table

Offer a remake, comp, or void

Confirm the guest accepts the recovery

GM takes the table personally

Allergen and Illness Escalation

Pull the allergen-aware manager on shift

Bag and hold the suspect food

Offer to call EMS and stay with the guest

File the foodborne-illness incident report

Post-Shift Documentation

Log the complaint in the manager's red book

Reconcile the comp against the POS

Send the GM a same-night summary

Guest Follow-Up

Call or email the guest within 48 hours

Watch for the public review

Trend Review and Training

Cover the incident at the next pre-shift line-up

Coach the server or line cook one-on-one

Review monthly complaint trends with ownership

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Guest Experience Checklist

Greeting and Seating

Greet the guest within 30 seconds

Confirm reservation or walk-in status

Escort the party and present menus

Order Taking

Introduce yourself and offer water service

Walk through specials and 86 list

Screen for allergies before firing the ticket

Run the allergen ticket protocol

Repeat the order back and enter the POS

Food and Beverage Service

Deliver drinks within 5 minutes of ordering

Verify the ID for any alcohol order

Run appetizers within 10 minutes of order

Check back within 2 minutes of entrée drop

Get a manager to the table for the recovery

Table Maintenance

Pre-bus plates as the table finishes

Refill water, wine, and bread

Restock condiments and table settings

Billing and Farewell

Offer dessert and after-dinner drinks

Drop the check within 2 minutes of request

Process payment and close the tab

Thank the guest and capture follow-up notes

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Guest Feedback Collection Checklist

In-Restaurant Feedback Capture

Stage comment cards at every table

Coach servers on the table-touch ask

Verify the lobby tablet kiosk is online

Submit a kiosk repair ticket

Log walk-up complaints in the manager book

Digital and Online Channels

Embed the survey link in the email receipt

Pull this week's Google and Yelp reviews

Run a social-media poll on the current special

Reconcile DoorDash and UberEats ratings

Post-Visit Follow-Up

Send the next-day NPS survey

Score the week's feedback for trend signals

Flag negative reviews for service recovery

Service Recovery

Place the service-recovery call

Post a public reply to the review

Brief the affected server and section

Weekly Review and Action

Walk the manager meeting through the feedback report

Assign one operational fix from this week's signal

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Health and Safety Compliance Checklist

Kitchen Food Safety

Audit food handler certifications

Schedule ServSafe recertification

Verify allergen-aware manager on every shift

Review the cooling and hot-holding log

Investigate temperature excursions

Equipment and Walk-In Temps

Log walk-in and reach-in temperatures

Test three-bay sink sanitizer ppm

Inspect fryer, flat top, and hot wells

Verify FIFO rotation in dry storage

Fire and Emergency Readiness

Check Ansul hood suppression tag date

Inspect Class K and ABC extinguishers

Walk emergency egress routes

Run a staff evacuation drill

Sanitation and Restrooms

Audit the daily cleaning log

Inspect restrooms for stocking and condition

Confirm allergen plating protocol

Run allergen retraining with BOH

Pest Control and Chemicals

Review the pest control service log

Inspect dumpster pad and back-door seal

Verify chemical storage and SDS binder

Sign off on the monthly compliance walk

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Health Inspection Readiness Checklist

Facility Walk and Cleanliness

Inspect floors, walls, and ceilings

Verify lighting and shielding in food areas

Confirm storage is six inches off the floor

Log any deficiencies found on the walk

Temperature and Cold Holding

Log walk-in cooler temperature

Log reach-in and low-boy temperatures

Verify cooling log is current

Calibrate the line thermometer

Food Storage and Cross-Contamination

Confirm FIFO rotation and date-marking

Check raw-over-cooked storage order in the walk-in

Verify color-coded cutting boards and utensils

Inspect allergen segregation on the line

Employee Hygiene and Health

Observe handwashing at every station

Confirm no bare-hand contact with ready-to-eat food

Review the employee illness log

File the illness exclusion report

Check ServSafe and allergen certifications on file

Sanitation and Chemical Control

Test three-bay sink sanitizer concentration

Verify dish machine final rinse temperature

Confirm chemical labeling and segregation

Review the pest control service log

Corrective Action and Sign-Off

Open a corrective action work order

Photograph the corrected condition

GM sign-off on inspection readiness

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Inventory Reconciliation Checklist

Count Preparation

Freeze receiving and transfers

Pull the par sheet from MarginEdge

Assign counters by storage zone

Verify scales and measuring tools

Physical Count

Count walk-in and reach-in coolers

Count freezer inventory

Count dry storage and paper goods

Count bar liquor, beer, and wine

Submit the completed count sheet

Variance Review

Match counts against theoretical usage

Review recent vendor invoices for posting errors

Flag any item with variance over the threshold

Investigate flagged variance items

Post Adjustments and Reporting

Log waste, spoilage, and comps

Post final counts to the inventory system

Reconcile COGS to the GL

Publish the period food and beverage cost report

Corrective Action and Next Count

Assign owners to each root-cause finding

Update recipe yields and pars in the system

Schedule the next inventory count

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Kitchen Closing & Cleanup Checklist

Cooking Equipment Breakdown

Power down and lock out hot equipment

Scrape and degrease the flat top and char

Clean the salamander and convection ovens

Filter or change fryer oil

Confirm fryer oil action taken

Log used oil pickup in the rendering bin

Line and Prep Surfaces

Break down and sanitize the line stations

Sanitize cutting boards and prep tables

Wash and rack all knives and smallwares

Verify three-bay sanitizer concentration

Walk-In and Dry Storage

Log walk-in and reach-in temperatures

Notify GM of walk-in temperature failure

Rotate stock FIFO and pull expired items

Sweep and reset dry storage shelves

Dish Pit Shutdown

Drain and de-lime the dish machine

Verify final rinse temperature or sanitizer

Refill soap, rinse aid, and sanitizer

Sanitize the three-bay sink and pre-rinse hose

Floors, Walls, and Hoods

Pull mats and degrease the line floor

Wipe down walls, splash guards, and hood edges

Pour water down floor drains

Trash and Closing Sign-Off

Pull all trash and replace liners

Sanitize trash cans inside and out

Walk trash to the dumpster and lock the cage

Closing manager sign-off

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Kitchen Deep-Clean Checklist

Pre-Clean Setup

Confirm service is closed and tickets are cleared

Stage PPE and chemical caddy

Verify sanitizer concentration with test strip

Cooking Line Deep Clean

Power down and cool the line equipment

Scrape and season the flat top

Brush and degrease grill grates

Filter or change fryer oil

Clean exhaust hood filters

Refrigeration Deep Clean

Move TCS product to backup walk-in

Wash and sanitize shelves and gaskets

Vacuum condenser coils on reach-ins

Verify hold temperature before reload

Confirm whether any product was discarded

File the discard log with the GM

Ovens and Toasters

Unplug equipment and pull racks

Apply oven cleaner to interior cavities

Wipe exterior stainless to grain

Warewashing and Three-Bay Sink

Drain and delime the dish machine

Verify dish machine final-rinse temperature

Schedule service if rinse temp failed

Scrub and sanitize the three-bay sink

Floors, Walls, and Drains

Pull mats and pressure-wash outside

Degrease quarry tile and grout

Treat floor drains with enzyme cleaner

Wipe walls, FRP panels, and ceiling tiles

Check for pest activity along walls

Notify pest control operator

Dry Storage and Sign-Off

Rotate stock FIFO and pull expired product

Wipe shelving and verify 6-inch floor clearance

Sweep and mop dry storage

Manager sign-off on the deep clean

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Kitchen Equipment Calibration Checklist

Pre-Calibration Setup

Pull the calibration log and prior records

Verify the test thermometer's NIST certification

Notify the line that calibration is starting

Oven Calibration

Place the reference thermometer on the center rack

Record temperatures at three rack positions

Confirm whether the oven holds within tolerance

Refrigeration and Walk-In Calibration

Log the walk-in cooler air temperature

Confirm the walk-in holds at 41°F or below

Check reach-in, low-boy, and prep-table temperatures

Inspect door gaskets and frost patterns

Scales and Measurement Devices

Test prep scales with certified calibration weights

Calibrate the receiving scale per manufacturer spec

Verify liquid measures against a graduated reference

Grill and Griddle Calibration

Clean the flat top before temperature mapping

Map the griddle surface with a calibrated thermometer

Adjust burner valves for even heat zones

Fryer Calibration

Compare the deep-fry thermometer to the fryer thermostat

Measure oil recovery time after a cold drop

Verify fryer timers against a stopwatch

Steam Equipment Calibration

Probe steam table wells with a food thermometer

Inspect steamer gaskets and door seals

Verify the pressure gauge against a known reference

Variance Response and Sign-Off

Move TCS product to the backup cooler

Schedule a service call with the equipment vendor

Sign off on the quarterly calibration log

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Kitchen Equipment Start-Up Checklist

Safety and Sanitation

Verify hood suppression tag is current

Confirm K-class extinguisher charge and seal

Test three-bay sink sanitizer concentration

Confirm allergen-trained manager on shift

Refrigeration Equipment

Log walk-in cooler temperature

Pull TCS product and call refrigeration service

Log freezer temperature reading

Inspect door gaskets and seals

Rotate walk-in stock FIFO

Cooking Appliances

Calibrate oven thermometer against probe

Light pilots and verify burner ignition

Filter and check fryer oil clarity

Season the flat top and grills

Prep Equipment

Sharpen and inspect station knives

Test mixer, robot coupe, and slicer interlocks

Sanitize boards by color-coded station

Stage allergen-dedicated tools

Dishwashing and Warewashing

Run dishwasher test cycle with thermolabel

Switch to chemical sanitize and schedule service

Clear spray nozzles and check rinse arm

Confirm SDS binder is current at chemical station

Measurement and Storage

Ice-bath calibrate probe thermometers

Zero and test prep scales

Inspect dry-storage shelving and pest traps

Sign off on start-up and note open issues

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Manager Daily Walkthrough

Front of House Walk

Inspect parking lot and exterior approach

Verify host station readiness

Walk the dining room

Inspect guest restrooms

Document restroom issues

Check the service aisle and POS terminals

Bar Readiness

Confirm liquor license is posted and current

Verify bar par, garnish, and draft lines

Back of House Walk

Log walk-in cooler temperature

Log freezer temperature

Test three-bay sink sanitizer concentration

Walk the line and prep stations

Confirm allergen-aware manager is on shift

Reassign coverage for allergen certification

Inspect dry storage and FIFO rotation

Inspect walk-in for FIFO and labeling

Check dish pit and warewashing

Inspect dumpster area and grease bin

Pre-Shift Sign-Off

Hold the pre-shift lineup

Sign off on the walkthrough

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Menu Engineering and Profitability Checklist

Sales Data Pull and Menu Matrix

Export 90-day item sales from the POS

Categorize each item on the menu matrix

Flag low-mix items for cut review

Recipe Costing and Contribution Margin

Update recipe cards with current vendor pricing

Calculate plate cost and contribution margin

Decide whether to remove any menu items

Menu Design and Layout

Reposition Stars into the golden-triangle zone

Strip dollar signs from price formatting

Trim SKU count to line capacity

Pricing Strategy

Apply target food-cost percent to each plate

Reprice Plowhorse items toward Star margins

Set charm-pricing endings consistent with brand

Inventory and Vendor Cost Review

Pull last 30-day distributor invoices

Flag high-volatility ingredients on the cost report

Negotiate contract pricing with the primary distributor

Rollout, Training, and Promotion

Publish updated menus to print and POS

Notify vendors of discontinued SKUs

Train FOH on new items and talking points

Launch the promotion for new Star items

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Menu Knowledge Checklist

Menu Ingredients & Sourcing

Review the printed menu and BOH spec sheet

Memorize main ingredients for every entree

Identify the Big 9 allergens on each dish

Learn sourcing for proteins and produce

Dish Preparation & Plating

Shadow the line during a prep shift

Quote accurate ticket times by station

Recognize plating and garnish for each dish

Beverage Pairings

Taste the BTG wine list with the sommelier

Memorize two pairings per entree

Learn the cocktail menu's flavor profiles

Special Diets & Modifications

Map vegan, vegetarian, GF, and DF options

Run the allergen ticket protocol with the expo

Confirm whether the menu has changed this week

Re-review modifications for changed items

Pricing & Upselling

Memorize prices and modifier upcharges

Practice the appetizer-and-dessert upsell

Learn the BTG-to-bottle conversion

Seasonal Specials & Sign-Off

Taste tonight's specials before service

Learn the chef's story for each special

Pass the GM's verbal menu quiz

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Monthly Budget Review Checklist

Sales and Revenue Analysis

Pull the monthly sales report from the POS

Compare sales mix against prior month and YoY

Flag daypart and category anomalies

Prime Cost Review

Calculate the month's food cost percentage

Calculate labor cost percentage

Confirm prime cost is within target

Operating Expense Reconciliation

Reconcile vendor invoices against POs

Review utilities, rent, and maintenance

Audit merchant processing and delivery fees

Inventory Variance Reconciliation

Confirm the end-of-month count is locked

Compare theoretical vs actual food cost

Flag whether variance exceeds the 2% threshold

Investigate variance with the chef

Profitability and P&L Review

Calculate gross profit against budget

Compare actual net profit to forecast

Build a prime cost recovery plan

Debt and Cash Position

Confirm loan and equipment lease payments cleared

Review cash runway against rolling expenses

Review interest rates for refinancing

Tax and Compliance Filings

File the monthly sales tax remittance

Reserve cash for the quarterly estimated tax

Verify liquor license and food handler certs current

Forecast and Owner Sign-Off

Adjust next month's prime cost target

Plan around seasonal events and local calendar

Lock the close with owner sign-off

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Monthly Maintenance Checklist

Kitchen Equipment Maintenance

Vacuum walk-in and reach-in condenser coils

Log walk-in and freezer temperatures

Calibrate ovens, flat top, and fryers

Confirm hood suppression inspection is current

Sharpen knives and inspect cutting boards

Document any equipment needing service

Submit service request to vendor

Dining Area Upkeep

Deep clean tables, banquettes, and chair legs

Inspect chairs and tables for wobble or damage

Replace burnt bulbs and dust pendant fixtures

Spot-clean carpet, runners, and floor mats

Verify HVAC vents and return filters

Safety and Compliance

Restock first aid and burn kits

Verify fire extinguisher tags and Class K placement

Confirm posted licenses and certifications are current

Schedule renewal for expiring credentials

Confirm OSHA 300A and labor posters are posted

Plumbing and Restrooms

Inspect sinks, toilets, and faucets for leaks

Test three-bay sink sanitizer concentration

Replenish restroom soap, towels, and tissue

Deep clean restroom floors, stalls, and fixtures

Snake floor drains in the kitchen and dish pit

Building Exterior and Entrance

Wash front windows, doors, and entry glass

Inspect exterior signage and lighting at dusk

Pressure-wash sidewalks and patio

Clear debris from parking lot and dumpster pad

Confirm grease trap pump-out is scheduled

Pest Control

Walk dry storage and walk-in for pest evidence

Call licensed pest operator for treatment

Sanitize dry storage and rotate stock FIFO

File the monthly PCO service report

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Monthly Restaurant Inspection

Exterior & Curb Appeal

Inspect storefront glass and entry signage

Test exterior lighting and door hardware

Walk landscape beds and rock cover

Photograph the exterior facade

Dining Room Atmosphere

Set dining-room lighting scenes

Verify HVAC airflow and dining-room temperature

Confirm music volume and playlist rotation

Inspect floors, rugs, and grout

Inspect tables, chairs, and banquettes

Server Stations

Audit server stations and POS cabling

Verify hand-sink soap, sanitizer, and towels

Check station reach-in thermometers

Guest Restrooms

Inspect restroom fixtures, mirrors, and partitions

Confirm restroom consumables and feminine disposal

Test hot water and exhaust ventilation

Verify ADA path-of-travel and signage

Bar

Inspect bar top, back-bar, and shelving

Check draft lines, soda heads, and faucets

Run glass washer sanitizer cycle

Scan wells and drains for fruit flies

FOH Signage & Safety

Verify health permit and liquor license posting

Test exit signs and emergency lighting

Inspect framed signage and staff notices

Patio

Walk patio surfaces and drainage paths

Inspect patio furniture, umbrellas, and heaters

Test patio lighting and string lights

Kitchen Line & Equipment

Log walk-in cooler temperature reading

Inspect line refrigeration gaskets and coils

Check hood filters and grease traps

Verify Ansul tag and extinguisher dates

Inspect dish pit and three-bay sink

BOH Office & Storage

Confirm liquor room and office security

Walk dry storage for FIFO and pests

Verify breaker panel access and posted notices

Rear Exit & Dumpster

Test rear door lock and panic hardware

Walk dumpster corral and grease bin

Confirm propane and chemical storage

Corrective Actions & Sign-Off

Notify GM to renew expired permits

Trigger walk-in cooler service ticket

Schedule hood and Ansul service

Sign off on the monthly inspection

Schedule corrective work for failed items

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Morning Prep Checklist

Line Fire-Up and Equipment

Fire pilots on the six-burner and flat top

Calibrate probe thermometers in ice slurry

Skim and filter fryer oil

Wipe down stations and sanitize cutting boards

Temperature and Sanitizer Logs

Log walk-in cooler temperature

Log freezer and reach-in temperatures

Test three-bay sink sanitizer concentration

Re-mix sanitizer and retest

Mise en Place and Prep

Review the day's prep sheet against par

Rotate walk-in stock FIFO

Prep proteins, sauces, and garnish

Identify 86s and substitutions

Update POS with 86 list

Receiving and Inventory

Check incoming Sysco or PFG delivery

Document shorts and refused items

Stage low-par items on the order guide

Pre-Shift Lineup

Confirm allergen-aware manager on shift

Page on-call certified manager

Run the BOH lineup with station assignments

Verify uniforms and hand hygiene

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New Hire Paperwork Checklist

Personal Information & Identity

Collect contact info and emergency contact

Determine role and FOH or BOH assignment

Federal & State Hiring Paperwork

Complete Form I-9 Section 1 on Day 1

Inspect I-9 documents and complete Section 2

Run E-Verify if your state requires it

Collect signed Form W-4

Issue and sign the FLSA tip-credit notice

Confirm state salary threshold for exempt status

Food Safety & Alcohol Certification

Verify food handler card on file

Verify alcohol-service certification (TIPS or state equivalent)

Confirm allergen-aware training

Payroll & Benefits Enrollment

Set up direct deposit in payroll

Enter hire in the scheduling system

Offer health, dental, and 401(k) enrollment

Handbook, Uniform & POS Access

Review and sign the employee handbook

Issue uniform and review dress code

Create POS user and assign permissions

Shadow shifts scheduled with a trainer

30-Day Review

Hold the 30-day check-in with the GM

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