Restaurant Opening and Closing Checklist (Free Template)
A restaurant shift goes well or badly in the first and last half hour. A missed fridge check, a dining room that isn't set or a gas valve left on can cost a night's profit. This checklist is for the manager or shift lead opening and closing a small restaurant, covering the kitchen, the dining room and the bar. Split it between kitchen and front of house if different people own each part.
Free, no sign-up. Edit it, print it, share it with your team.
What you'll need
- Keys and alarm code
- Today's reservation list
- Prep list
- Starting cash and a cash count sheet
The checklist
Opening: Turn off the alarm and walk the whole building.
Kitchen, dining room, restrooms, storage and the back door. Look for leaks, pests or anything left on.
Opening: Check the fridge and freezer readings and write them in the log.
Follow your local food safety rules. Report any unit that's warmer than usual before anyone uses what's inside.
Watch out: If a fridge failed overnight, set the food aside until a manager decides what to do.
Opening: Check the deliveries against the order.
Count, check dates and condition, and put cold items away first.
Opening: Hand the prep list to the kitchen and confirm who does what.
Prep for the specials and the reservation numbers comes first.
Opening: Switch on kitchen equipment in order of warm-up time.
Ovens and fryers first, then grills, then hot holding.
Opening: Set the dining room.
Tables wiped and level, chairs straight. Check silverware, glasses and menus for spots and smudges.
Opening: Check that the restrooms are clean and stocked.
Guests judge the kitchen by the restrooms.
Opening: Count the starting cash into the register.
Check that the card terminals are on and connected.
Opening: Print the reservation list and note anything special.
Large parties, allergies and special occasions.
Opening: Hold a 5-minute pre-shift meeting.
Specials, dishes that have run out (86'd), large parties, allergies and who's working which section.
Closing: Break down the kitchen station by station.
Label and store food, switch off equipment, then clean surfaces and floors. Follow your local food safety rules on storing leftovers.
Closing: Shut off the gas at the main valve, if your kitchen does at night.
Turn every burner knob off first, then close the valve.
Watch out: Before the gas goes back on, check every knob is off, or gas leaks from an open burner.
Closing: Reset the dining room for the next service.
Tables wiped, chairs up, floors swept and mopped.
Closing: Count the register and record tips the way your restaurant does.
Two people count if you can. Put the day's cash in the safe.
Closing: Take out the trash and recycling.
Close the dumpster lid and lock any outside gate.
Closing: Check every door and window, then set the alarm and lock up.
Back door first, front door last. Push on each door after locking it.
How to adapt it
- Make separate kitchen and front-of-house versions if your team is split.
- Name your own equipment, in the order you switch it on, in the warm-up and break-down steps.
- Keep the fridge log next to the fridges, or as a QR code on the door.
- Add who to call for each kind of emergency at the top.
Turn this template into training your team will actually open
In ShowHow, your staff read each step on their phone, with photos, in their own language, and you see who has confirmed it. Start from this template or film yourself doing the job.
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