Free Checklist Templates for Restaurant

Restaurant

OR

Restaurant Tax Preparation Checklist

Sales and Revenue Reconciliation

Pull annual sales summary from POS

Reconcile POS sales to bank deposits

Export delivery platform 1099-K totals

Reconcile sales tax remitted to state

Payroll and Tipped-Wage Compliance

Pull year-end payroll register from provider

Confirm W-2s issued by January 31

Reconcile reported tips to allocated tips

Verify tip-credit notices on file

Calculate FICA tip credit (Form 8846)

Inventory and Cost of Goods Sold

Conduct year-end count of food inventory

Count liquor, beer, and wine inventory

Export COGS report from MarginEdge or R365

Reconcile theoretical to actual food cost

Fixed Assets and Depreciation

List equipment purchases over $2,500

Record asset disposals and trade-ins

Update depreciation schedule with CPA

Document leasehold improvements completed

Vendor 1099s and Compliance Filings

Pull vendor payment report by entity

Confirm W-9 on file for each 1099 vendor

File 1099-NEC forms by January 31

Verify quarterly estimated tax payments

Pull state and local tax account statements

Bank, Credit, and Merchant Reconciliation

Gather all twelve monthly bank statements

Reconcile credit card statements to ledger

Match merchant deposits to POS batches

Categorize loan interest and merchant cash advance fees

Deductions, Credits, and CPA Handoff

Compile employer-provided meals records

Document Work Opportunity Tax Credit hires

Summarize repairs versus capital improvements

Package documents for CPA delivery

Owner sign-off on tax package

View Workflow Use Workflow

Restaurant Technology Backup Checklist

POS and Data Backup Verification

Confirm Toast or Square cloud sync status

Export sales and labor reports for the period

Back up R365 or QuickBooks accounting data

Verify reservation platform export ran

Confirm offsite copy of backup exists

Emergency Power and Connectivity

Test the UPS protecting the POS server

Run the backup generator under load

Replace UPS battery flagged in the test

Verify LTE failover for card processing

Walk the kitchen for cooler and freezer alarm wiring

Software and System Recovery

Update the POS recovery runbook

Refresh the vendor support contact sheet

Apply pending POS and OS patches

Run a sandbox restore of last night's backup

Hardware Redundancy and Spares

Inventory on-site spare POS terminals and printers

Test the backup router and switch failover

Reorder kitchen printer paper and KDS cables

Staff Drill and Awareness

Walk managers through the POS-down service flow

Stage paper tickets and manual card slips at each station

Run a 15-minute outage drill at pre-shift

Security and Access Review

Confirm cardholder data encryption on the POS

Enforce MFA on backup and admin accounts

Remove POS access for separated employees

Sign off on the monthly backup review

View Workflow Use Workflow

Restaurant Technology Systems Checklist

POS System Selection

Document POS requirements by service model

Score the top POS finalists

Confirm POS integrations with accounting and payroll

Inventory Management Software

Set par levels for cost-driver SKUs

Map recipes to inventory depletion rules

Configure low-stock and use-by alerts

Reservations and Online Ordering

Choose a reservation platform

Decide on third-party delivery marketplaces

Launch first-party online ordering

Onboard with DoorDash, UberEats, and Grubhub

Digital Menus and Kiosks

Decide on self-service kiosk deployment

Install kiosk hardware at the entry

Build digital menu boards with daypart switching

Schedule weekly menu and 86 updates

Guest CRM and Loyalty

Select a POS-integrated guest CRM

Design the loyalty program tiers

Launch the first targeted email campaign

Analytics and Reporting

Define the weekly prime-cost dashboard

Configure daily sales-mix and PPA reports

Grant remote access for owners and managers

Kitchen Display System (KDS)

Map line stations to KDS screens

Configure ticket-time alerts and color coding

Run a KDS soft-launch service

Retrain the line on KDS workflow

Network and Wi-Fi Infrastructure

Audit network coverage across the building

Install enterprise Wi-Fi with a guest VLAN

Harden the network for PCI-DSS compliance

Load-test bandwidth at peak covers

View Workflow Use Workflow

Restroom Cleaning Checklist

Daily Cleaning Tasks

Empty trash bins and replace liners

Clean and disinfect toilets and urinals

Wipe and sanitize sinks and countertops

Sweep and damp-mop the floor

Restock paper, soap, and seat covers

Log the restroom check and sanitizer ppm

Weekly Cleaning Tasks

Clean and polish mirrors and chrome

Scrub and disinfect the floor

Sanitize door handles and light switches

Wipe partitions and stall walls

Monthly Deep Cleaning

Dust and clean vents and exhaust fans

Deep clean tile grout

Audit and reorder restroom supplies

Photograph the restroom after deep clean

Maintenance and Inspection

Check toilets and faucets for leaks

Test all light fixtures and the exhaust fan

Inspect partitions, dispensers, and fixtures

Submit a maintenance work order

View Workflow Use Workflow

Restroom Refresh and Inspection Checklist

Sanitation and Surfaces

Wipe and sanitize sinks and countertops

Disinfect high-touch points

Verify sanitizer concentration with a test strip

Scrub toilets, urinals, and stall partitions

Paper and Dispensers

Restock toilet paper to two rolls per stall

Refill paper towel dispensers

Test dispenser feed and clear jams

Amenities and Restock

Refill hand soap and lotion dispensers

Restock feminine hygiene and courtesy products

Replace air freshener cartridge if depleted

Fixtures and Plumbing

Inspect faucets, toilets, and urinals for leaks

Submit a maintenance ticket to the GM

Replace burnt bulbs and check exhaust fan

Tighten loose stall hardware and dispenser mounts

Floors and Waste

Sweep and mop with the wet-floor sign deployed

Empty trash and replace liners

Check for pest activity near baseboards and drains

Notify the manager on duty about pest activity

Final Walk and Sign-Off

Polish mirrors and stainless fixtures streak-free

Photograph graffiti or wall damage for the maintenance log

Sign off the restroom check

View Workflow Use Workflow

Security System Check Checklist

Perimeter Security

Inspect exterior doors and locks

Check window locks and glass condition

Test exterior and dumpster-area lighting

Log perimeter walk findings

Surveillance System

Verify each camera is recording

Check camera angles for blind spots

Confirm DVR retention meets policy

Flag any camera issues for repair

Open a service ticket with the camera vendor

Access Control

Audit the manager keyholder list

Rotate the alarm panel master code

Revoke access for separated employees

Test keycards and back-office fobs

Update POS manager PIN assignments

Alarm and Panic Systems

Run a full alarm panel self-test

Test the bar and office panic buttons

Verify the monitoring call list is current

Confirm the false-alarm permit is current

Walk staff through the robbery response plan

Life Safety and Emergency Readiness

Inspect the kitchen first-aid kit

Check the Ansul hood suppression tag

Verify exit signs and emergency lighting

Run a closing-shift evacuation drill

POS and Cybersecurity

Apply pending POS and back-office updates

Verify the nightly POS backup ran

Segment guest Wi-Fi from the POS network

Brief the team on phishing red flags

Sign-Off

GM signs off on the monthly security check

View Workflow Use Workflow

Server Customer Service Training Checklist

Pre-Shift Trainee Setup

Confirm ServSafe and allergen certifications on file

Schedule certification renewal before next shift

Review tip-credit notice acknowledgment

Walk the section and POS login

Greeting and Seating

Greet guests within 30 seconds of seating

Check Resy notes for VIPs and allergies

Ask about allergies and dietary restrictions

Taking Orders

Walk the trainee through today's 86 list and features

Practice repeat-back and modifier entry in the POS

Fire allergen ticket with dedicated tools

Suggest a beverage pairing or upsell

Service and Table Maintenance

Run food within ticket time targets

Two-minute check-back after entrée drop

Maintain drinks, bread, and cleared plates

Complaint Recovery

Role-play the LAST recovery framework

Classify the complaint severity

Log the major incident for GM review

Close-Out and Sign-Off

Walk the trainee through cash-out and tip-out

Complete closing side-work and walk-out check

Manager sign-off on solo-section readiness

Schedule additional trailing shifts

View Workflow Use Workflow

Server Side Work Checklist

Opening Side Work

Wipe down and reset the server station

Polish silverware and roll napkins to par

Stock napkins, straws, and condiments

Set tables to standard with marker, silver, and glassware

Review 86 list, specials, and allergens

Confirm POS login and printer connectivity

Pre-Shift Lineup

Attend pre-shift lineup

Check section assignment and reservation book

Confirm an allergen-aware manager is on shift

Mid-Shift Floor Work

Maintain table and guest-area cleanliness

Run allergen tickets per protocol

Communicate 86s and ticket times with expo

Support fellow servers, runners, and bussers during the rush

Refuse service to visibly intoxicated guests

Closing Side Work

Reset tables, chairs, and booths to opening standard

Restock server-station pars for the next shift

Complete assigned closing side work

Close all open tabs in the POS

Cash out and reconcile the drawer

Have the closing manager sign off and clock out

Escalations

Escalate the missing allergen-aware manager

Reconcile open tabs with the closing manager

View Workflow Use Workflow

Service Timing Checklist

Greeting and Seating

Greet guests within 30 seconds of arrival

Seat the party at the assigned table

Present menus and the wine list

Brief the table on 86s and specials

Order Taking

Take drink orders within 2 minutes of seating

Take entrée orders with all modifiers

Read the ticket back for accuracy

Flag allergies and dietary restrictions

Alert expo to the allergen ticket

Food and Beverage Service

Drop drinks within 5 minutes of fire

Run appetizers within 10 minutes of fire

Coordinate the entrée fire with expo

Serve entrées within 15 minutes of apps cleared

Ongoing Table Maintenance

Run a two-bite check on each course

Refill water glasses on each pass

Crumb the table between courses

Clear plates within 5 minutes of last bite

Loop in the manager for table recovery

Closing the Table

Offer dessert, coffee, and digestifs

Drop the check at the table

Process payment within 5 minutes of drop

Capture guest satisfaction at farewell

Reset the table for the next seating

View Workflow Use Workflow

Staff Training Checklist

Orientation & Paperwork

Complete I-9 and W-4 paperwork

Sign the tip-credit notice and handbook

Tour the FOH and BOH layout

Issue uniform, name tag, and locker

Introduce the GM, sous chef, and shift leads

Food Safety Certification

Enroll in the ServSafe Food Handler course

Walk through the cooling-log protocol

Practice the 20-second handwash sequence

Confirm whether allergen certification is required

Complete AllerTrain or PCFP certification

Review allergen ticket protocol with the chef

Service Standards Training

Memorize the menu and 86 board

Shadow a senior server for two shifts

Practice the table greet and order entry

Walk the wine-by-the-glass list

Review the comp and void policy

POS & Cash Handling

Train on the Toast POS workflow

Practice opening and closing a drawer

Run a test cash-out reconciliation

Schedule additional POS shadow time

Cleaning & Sanitation

Set up the three-bay sink at proper ppm

Walk the closing side-work checklist

Practice the dish-pit rotation

Review chemical storage and SDS sheets

Shadow Shifts & Sign-Off

Complete three shadowed service shifts

Run a solo shift with trainer on call

Sit for the post-training review with the GM

Sign off on training completion

View Workflow Use Workflow

Staff Training Program Checklist

Day 1 Orientation

Collect signed I-9 and W-4 paperwork

Walk the new hire through the building

Issue uniform, locker, and POS login

Confirm the role for this hire

Review handbook and tip-credit notice

Food Safety Certification

Demonstrate proper handwashing technique

Train on the time-and-temperature danger zone

Walk through allergen ticket protocol

Enroll in ServSafe Food Handler course

BOH Line Training

Shadow a line cook through a full service

Run mise en place for an assigned station

Practice knife skills and equipment safety

Sign off on first solo station shift

FOH Service Training

Shadow a server through two services

Train on the POS for orders and payments

Role-play complaint and recovery scenarios

Sign off on first solo section

Alcohol Service Certification

Enroll in TIPS or state-equivalent course

Walk through ID-checking procedure

Practice cutting off intoxicated guests

Menu Knowledge and Upselling

Run a guided tasting of the full menu

Memorize the wine and cocktail list

Practice upsell language for apps and desserts

Pass the menu test

Closing and Cash-Out Procedures

Demonstrate station break-down and sanitizing

Run the cash-out and tip-out

Walk through the lock-up sequence

30-Day Check-In

Hold the 30-day GM review

Build the extended-probation training plan

View Workflow Use Workflow

Staff Uniform Checklist

General Appearance & Hygiene

Inspect hand and nail hygiene

Check hair restraint compliance

Verify slip-resistant footwear

Confirm uniforms are laundered and pressed

Front of House Uniform

Confirm server attire matches the dress code

Check name tag placement

Inspect apron and side-towel condition

Back of House Uniform

Verify chef coats and toques are clean

Check kitchen non-slip shoes

Confirm side-towels staged at the line

Inspect cut-glove availability at prep

Bar Staff Uniform

Check bartender attire condition

Verify bar tools carried per policy

Inspect closed-toe footwear at the bar

Pre-Service Sign-Off

Identify any non-compliant team members

Document the uniform issue with a photo

Resolve the non-compliance before service

Sign off the pre-shift uniform inspection

View Workflow Use Workflow

Supplier and Vendor Evaluation Checklist

Company Profile and History

Verify the supplier's business license

Confirm liability and product insurance coverage

Capture the W-9 and tax ID

Check references from two current operators

Product Quality and Consistency

Request product samples for the line

Score the tasting against your incumbent

Review the vendor's QC and recall process

Confirm pack size and spec sheet match the menu

Delivery and Reliability

Confirm the delivery window and route day

Verify minimum order and fuel surcharge terms

Test a trial order through receiving

Reject the vendor and document the reason

Pricing and Payment Terms

Benchmark line-item pricing against current vendors

Confirm payment terms and early-pay discount

Negotiate volume tiers and price-hold windows

Communication and Account Service

Identify the rep, backup rep, and credit contact

Test responsiveness with a credit request

Walk through the online ordering portal

Food Safety and Compliance

Collect HACCP or SQF certification documents

Verify FSMA and traceability compliance

Confirm allergen-handling protocols at the warehouse

Approve the vendor and add to the order guide

View Workflow Use Workflow

Supply Quality Checklist

Receiving and Inspection

Inspect the delivery truck before unloading

Probe-temp the cold and frozen cases

Check packaging for damage or tampering

Count cases against the purchase order

Reject the delivery and notify the vendor rep

Product Quality Inspection

Sensory-check proteins and produce

Check use-by and pack dates on every case

Spot-check spec on key high-cost items

Storage and Handling

Log walk-in and freezer temperatures

Rotate stock using FIFO

Store raw proteins below ready-to-eat items

Walk the dry storage for pest signs

Documentation and Compliance

File the signed invoice and BOL

Capture COAs and source documentation

Request a credit memo from the vendor

Supplier Performance Review

Log on-time delivery against the window

Update the supplier scorecard

View Workflow Use Workflow

Table Setting and Presentation Checklist

Table Cleanliness and Setup

Wipe down the tabletop and base

Stabilize wobbling tables with shims

Lay linens square to the table edge

Confirm linen condition before setting

Cutlery and Glassware

Polish flatware with a vinegar-water cloth

Set flatware outside-in by course

Place glassware above the dinner knife

Verify menu-specific BTG glassware is staged

Plates and Napkins

Center the charger or show plate

Fold napkins to the house standard

Set bread plate and butter knife at 11 o'clock

Centerpieces and Ambiance

Stage centerpieces below sightline height

Refill and light candles before doors open

Set dining-room lighting to the service scene

Final Inspection and Sign-Off

Walk every section for setup consistency

Stage VIP and reservation-note tables

Photograph a finished cover for the shift log

Floor manager signs off before doors open

View Workflow Use Workflow

Table Setting Checklist

Linen and Tableware Inspection

Inspect linens for stains and burn marks

Check plates and chargers for chips

Polish silverware with a vinegar-water cloth

Inspect glassware under the service light

Place Setting Layout

Confirm tonight's service type

Set the charger or base plate

Place the dinner fork and salad fork

Set the knife and spoon to the right

Position the bread plate and butter knife

Glassware and Napkin Setup

Place the water goblet above the knife tip

Set wine glasses for the BTG lineup

Fold napkins in the house standard

Place the napkin on the charger or fork's left

Tasting-Menu Additions

Lay out the multi-course flatware march

Place the menu card and wine pairing card

Final Walkthrough and Sign-Off

Align chairs to the table edge

Walk the section from guest sightlines

Manager signs off the section

View Workflow Use Workflow

Takeout and Delivery Service Checklist

Order Intake and Ticket Routing

Pull the ticket from POS or aggregator

Identify the order channel

Flag allergen or special-instruction tickets

Confirm the promised pickup or delivery time

Allergen Protocol

Brief the line on the allergen ticket

Stage dedicated tools and surface

Plate the allergen item separately

Packaging and Hold Temperature

Select leak-proof, vented containers

Verify hot-hold temperature before packing

Pack cold items with insulation

Label each container with item and modifiers

Order Verification and Bag Seal

Read the ticket back against the bag

Add utensils, condiments, and napkins

Remake any missing or wrong items

Apply tamper-evident seal

Driver Handoff

Match the bag to the driver's order code

Load into an insulated delivery bag

Mark the order picked up in the POS

Customer Follow-Up and Logging

Send the ready or out-for-delivery notification

Log refund or remake reasons in the daily report

View Workflow Use Workflow

Taste Testing Checklist

Tasting Setup

Log the dish name and menu category

Flag allergens and dietary tags

Calibrate the tasting panel

Appearance and Plating

Plate the dish to spec

Weigh the plated portion

Inspect plate cleanliness and garnish

Aroma Assessment

Note the first-impression aroma

Check for off-notes or oxidation

Flavor and Seasoning

Score the five basic tastes

Check seasoning at three points

Identify each component on the palate

Texture and Temperature

Probe the internal temperature

Evaluate mouthfeel and texture contrast

Test sauce viscosity at hold time

Ingredient and Cost Review

Verify ingredient quality against par

Calculate plate food cost

Confirm the dish is line-executable

Panel Verdict and Sign-Off

Collect written panel feedback

Record the verdict

Update the recipe card with revisions

Schedule the follow-up tasting

Brief FOH on the new menu item

View Workflow Use Workflow

Uniform and Appearance Standards Checklist

Pre-Shift Grooming Check

Verify hair restraints on all BOH staff

Confirm fingernails are short, clean, unpolished

Spot-check perfume, cologne, and scented products

Uniform Condition Walkthrough

Inspect uniforms for stains, tears, and wrinkles

Issue backup uniform or send staff home to change

Verify name tags are worn on the right side

Check non-slip closed-toe footwear

Jewelry and Accessories Review

Remove rings, bracelets, and wristwatches in BOH

Confirm earrings are studs only on the line

Cover or remove facial piercings on food contact staff

Check tattoo coverage against house policy

Station-Specific Attire

Verify chef coats buttoned and sleeves clean

Stage clean aprons at each station

Confirm bartender attire and bar back support

Capture pre-shift compliance photo

View Workflow Use Workflow

Vendor Order Checklist

Vendor Verification

Confirm the vendor account is current

Pull last four weeks of invoice variances

Flag any open credits or short-ship disputes

Select the vendor for this order

Inventory Count and Par Build

Count walk-in, dry storage, and freezer

Compare on-hand counts against the par sheet

Adjust pars for upcoming covers and specials

Cross-check the build sheet against the menu

Purchase Order and Pricing

Build the PO in MarginEdge or R365

Compare unit prices against last week's invoice

Flag any line item with greater than 8% price jump

Confirm the order total against the weekly food budget

Budget Escalation

Review over-budget lines with the chef

Document the variance approval

Submit Order and Schedule Delivery

Submit the PO before the vendor cutoff

Confirm the delivery window with the rep

Assign the receiving cook for the drop

Receiving and Quality Check

Match each case to the PO line by line

Temp-check refrigerated and frozen items

Inspect produce, protein, and dairy quality

Record the receiving outcome

Issue Resolution

Open a credit request with the rep

Source the shorted items from the backup vendor

Stocking and Record Keeping

Rotate stock FIFO into walk-in and dry storage

Reconcile the invoice against the PO

Post the invoice to MarginEdge or R365

File the receiving packet for the weekly close

View Workflow Use Workflow

Weekly Cleaning Checklist

Kitchen Line Deep Clean

Boil out and degrease the fryers

Deep clean the flat top, char-grill, and salamander

Break down and sanitize the hood filters

Sanitize prep tables, cutting boards, and low-boy gaskets

Verify three-bay sanitizer concentration

Inspect oven cavities, racks, and door seals

Walk-In and Dry Storage

Empty, wipe, and re-FIFO the walk-in cooler

Log walk-in and freezer temperatures

Sweep and mop dry-storage floor and corners

Pull and discard expired or use-by dated stock

Confirm pest-control bait stations and log

Dining Room Refresh

Vacuum carpets and detail-mop hard floors

Wipe tables, chair legs, booth seams, and high chairs

Polish service stations, POS terminals, and host stand

Dust light fixtures, sconces, and decorative shelves

Bar Sanitation

Run beer-line cleaner through every draft tap

Disassemble and soak soda-gun nozzles and holsters

Wipe speed rails, ice well, and under-bar mats

Restock glassware, garnish, and bar par

Confirm liquor license is posted and current

Restroom Reset

Scrub and disinfect toilets, urinals, and sinks

Mop floors with quat-based disinfectant

Restock soap, towels, and toilet paper

Verify handwashing signage is posted at every sink

Exterior and Entrance

Sweep and pressure-wash the entryway

Clean storefront windows, doors, and menu cases

Empty outdoor bins and degrease the dumpster pad

Inspect patio furniture, umbrellas, and signage

Manager Sign-Off

Walk every section against this week's checklist

View Workflow Use Workflow

Weekly Inventory Management Checklist

Pre-Count Preparation

Pull last week's count sheet from R365

Reconcile the week's invoices in MarginEdge

Stage count sheets by station

Confirm walk-in and freezer temps before counting

Cooler Pull and Hold for Out-of-Range Unit

Quarantine TCS items from the affected unit

File a refrigeration service ticket

BOH Count

Count proteins and high-value items first

Count walk-in produce, dairy, and prep

Count freezer and dry storage

Log waste and 86s for the week

Bar Count

Tenth-out open liquor bottles

Count kegs, draft lines, and bottled beer

Count wine BTG and bottle list

Variance Review

Enter counts into MarginEdge or R365

Pull the variance report and flag outliers

Document the variance investigation

Deep-Dive Variance Investigation

Recount high-variance items with a second counter

Pull POS comp and void reports

Review portion sizes on the line

Ordering

Build the Sysco and produce orders against par

Build the liquor and beer orders

Submit POs and confirm delivery windows

Close-Out and Sign-Off

Update pars based on this week's depletion

GM sign-off on the weekly inventory report

View Workflow Use Workflow

Weekly Staff Scheduling Checklist

Forecast and Demand Planning

Pull last week's covers and sales by daypart

Check the reservation book and large parties

Note local events and weather affecting demand

Set the projected covers and labor target

Availability and Time-Off

Collect time-off and availability requests

Verify food handler and alcohol-service certifications

Schedule renewal training for expiring certs

Confirm minor-employee hour restrictions

Build the Schedule

Staff FOH stations against projected covers

Staff BOH stations and prep coverage

Cover peak dayparts and weekend brunch

Build cross-trained backup coverage

Labor Cost and Compliance Review

Review the labor cost percentage against budget

Trim shifts to bring labor in line

Flag overtime risk before publishing

Verify tip-credit and 80/20 compliance

Verify predictive-scheduling notice window

Publish and Communicate

Publish the schedule in 7shifts or Homebase

Confirm employee receipt and shift acknowledgment

Backfill any unacknowledged or open shifts

Brief shift leads on coverage and notes

View Workflow Use Workflow

Wine and Beverage Inventory Checklist

Receiving and Check-In

Match the invoice against the purchase order

Count cases and bottles before signing the BOL

Inspect bottles for breakage, leakage, and label damage

Log shorts, damages, and credit requests

File the credit request with the distributor

Cellar Organization

Lay still wines horizontally to keep corks moist

Sort by varietal, region, and vintage

Rotate new stock behind existing stock (FIFO)

Verify cellar temperature and humidity

Physical Count

Print the count sheet from the POS or BinWise

Count bottles in the cellar and back bar

Weigh open spirit bottles for partial counts

Count keg inventory and partial kegs

Photograph the count sheet for the audit trail

Variance and Reconciliation

Calculate beverage cost percentage and variance

Flag SKUs with variance over 2%

Investigate variance with the bar lead

Retrain staff on pour standards and comp procedure

Reorder and Par Maintenance

Review velocity and 86 list against par

Build the reorder against par levels

Submit orders to distributor reps

Confirm the liquor license is current and posted

View Workflow Use Workflow

Workplace Safety and Ergonomics Checklist

General Workplace Safety

Walk FOH and BOH for slip and trip hazards

Log corrective actions for hazards found

Verify fire extinguisher tags and placement

Check Ansul hood-suppression system tag

Test emergency exits and egress lighting

Confirm OSHA 300A is posted

Kitchen and Line Safety

Inspect range, fryer, and flat top for gas leaks

Schedule licensed gas-fitter service call

Audit knife storage and cut-glove availability

Verify chemical SDS binder and storage

Check fryer-oil handling and disposal setup

Ergonomic Practices

Assess prep-station heights and anti-fatigue mats

Review safe lifting technique with BOH staff

Rotate dish-pit and prep tasks across the week

Document training completion for the month

Sign-Off and Follow-Up

Review open hazards with the executive chef

Sign off on the monthly safety walk

View Workflow Use Workflow

←
1
2
3
4
5
6
→

Ready to take control of your recurring tasks?

Start Free 14-Day Trial

Use Slack? Sign up with one click

With Slack

Company

About
Product Roadmap
API Reference
Privacy Policy
Terms
Contact Us
Blog

Resources

Help
Getting Started Guides
Video Center
Demos
Your Account
Use Cases
Pricing

©Manifestly 2026

When you visit or interact with our sites, services or tools, we or our authorised service providers may use cookies for storing information to help provide you with a better, faster and safer experience and for marketing purposes.