Restaurant Opening Procedures
A successful service starts with disciplined opening routines. Proper setup ensures seamless operations, reliable guest service, and steady kitchen execution.
Core Objective: Complete all station prep and facility readiness before opening the doors.
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Step 1: Manager Arrival and Facility Walkthrough
The shift leader must evaluate the overall status of the building to verify standards and readiness across all departments.
Critical Inspection Checkpoints:
1. Building Exterior and Entrance
– Curb appeal, swept walkways, and clean entry glass.
– Signage visibility and lighting.
– Clear parking lot and exterior waste areas.
2. Dining Room and Guest Areas
– Tables and chairs aligned, cleaned, and wiped down.
– Full floor sanitation and vacuuming.
– Correct shift lighting, temperature control, and house music levels.
3. Front of House (FOH) Stations
– Host stand organized and menus wiped down.
– POS terminals booted up, logged in, and stocked with receipt paper.
– Beverage and server side stations fully prepped and restocked.
4. Back of House (BOH) Production
– Cook line, fryers, flattops, and steam wells brought to operating temperature.
– Line stations sanitized, cutting boards placed, and sanitizer buckets refreshed.
– Prep lists assigned and protein thawing tracked.
5. Storage and Refrigeration
– Walk-in coolers and reach-in lowboys holding at or below 40°F (4°C).
– Dry storage swept, organized, and properly rotated (FIFO).
– Temperature logs verified and recorded.
6. Kitchen and Service Equipment
– Dish machine loaded with chemical levels verified.
– Ventilation hoods running properly.
– No active water, gas, or refrigeration leaks.
7. Sanitation and Restrooms
– Restrooms fully stocked with soap, paper towels, and toilet paper.
– Restroom mirrors, sinks, and commodes sanitized.
– All kitchen and service trash bins lined with fresh bags.
8. Safety and Compliance
– Fire extinguishers and suppression pins intact and accessible.
– Emergency exit routes completely unobstructed.
– First aid kit fully stocked and accessible.
9. Logbook Review and Follow-Ups
– Review closing notes and handover logs from the previous night.
– Address outstanding guest complaints or service feedback.
– Complete unfinished tasks left by closing crew.
10. Maintenance and Repairs
– Check documented equipment issues and submit work orders.
– Confirm status of pending vendor or technician service calls.
– Ensure preventive maintenance routines are tracked.
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Key Operational Rule:
A disciplined opening walkthrough prevents service bottlenecks before they start, keeping both front and back of house operating smoothly throughout the shift.
Shift Leadership and Restaurant Manager Duties