• Location
  • Conducted on

  • Prepared By

  • Manager on Duty

  • GM Name


  • Rate specific areas & staff performance and provide specific examples to support your rating whenever possible. The following rating scale should be used for all sections.

  • 10=Perfect (Zero/Minimal alteration required)

  • 8-9=Excellent (Status is exceptional and is sustained at a level well above the company standards)

  • 6-7=Above Average (Status is at a level above average and meets the company standards)

  • 4-5=Average ((Status is satisfactory and meets the company standards, although there is certain room for improvement)

  • 2-3=Needs Improvement (Status falls below the company standard. Needs immediate improvement)

  • 1=Unsatisfactory (Status is unacceptable. Immediate corrective action required)



  • Sidewalks swept and clean

  • Sidewalks and patio power washed

  • Ligting in working order

  • Patio furniture setup accordingly

  • Outdoor plants properly maintained.

  • No spiderwebs and debris on ceiling

  • Window ledges cleaned


  • Floors clean and clear of debris, drains & under equipment maintained

  • Music at acceptable level

  • Lighting at acceptable level

  • Temperature acceptable level

  • Interior light bulbs inworking order (including signage)

  • Tables set accordingly

  • Tables properly balanced

  • Bars set properly

  • Gum removed from beneath tables & bars

  • Behind bars setup properly per health code (i.e. ice covers, hand towels/spoap, nothing in hand sinks, etc...)

  • FOH inspection completed daily

  • Behind bar cleanliness maintained (i.e. behind/beneath/inside coolers)

  • All glassware, bottles and shelves behinds dusted and polished

  • Mirrors cleaned if acceptable

  • Pest control


  • Restroom cleanliness maintained

  • Restroom check sheet signed accordingly

  • Restrooms properly stocked (hand soap, towels, toilet paper, etc...)

  • No additional supplies visible in restrooms

  • Mirrors cleaned

  • Counters wiped down/no standing water


  • Comments



  • Clean & Organized

  • Manager communication board current & fully updated

  • Liquor room clean, organized & secure

  • Dry storage clean & organized

  • Walk-in beverage cooler clean, organized, secured

  • Walk-in cooler product rotated, properly ordered and put away

  • Liquor prep area(s) clean & organized

  • Service stations stocked accordingly, clean organized, free of personal items

  • Side work assigned & side work sheets posted


  • Comments

Bar/Serving Staff


  • Proper uniformin (wine key, bottle opener, pens, bank, etc..)

  • Body Language

  • Hair/makeup to company standard

  • No staff chewing gum

Knowledge/Mock Services

  • Mock service spreadsheet updated

  • Intro

  • Welcome/concept

  • Water

  • Menu navigation & reccomendations (beverage)

  • Menu Navigation & reccomendations (food)

  • Plant seed for dessert

  • Pull extra settings & menus

  • How would you like that prepared?

  • Repeated order back

  • 2 staff rule (Groups)

  • 2 minute rule (greeted)

  • 2 bite rule (checked back)

  • 2 inch rule (offered refill)

  • 2 foot rule (greeted)

  • Staff maintaining that tables remain manicured throughout

  • Staff using trays at all times

  • Staff knowledge of seat numbers & pivot points

Menu Knowledge

  • Red wines by the glass

  • Red wines by the bottle

  • White wines by the glass

  • White wines by the bottle

  • Draft beer options

  • Bottled beer options

  • Specialty cocktails

  • Reserve list (if applicable)

  • Appetizers/starters

  • Soups/Salads

  • Entrees/Handhelds/Pasta

  • Desserts

Specialty Cocktails (Bar only)

  • Specialty cocktail knowledge

  • Specialty cocktail consistency: Drink #1

  • Specialty cocktail consistency: Drink #2


  • Comments

Host Staff

  • Proper attire/body language

  • Greeting guests upon entry

  • Greeting guests exiting

  • Phone etiquette

  • Knowledge of upcoming events

  • Phones answered within 3 rings

  • Proper marketing materials displayed

  • Knowledge of where to direct large parties

  • Handing menus directly to guests

  • Maintaining & updating the book

  • Host stand never unattended

  • Clean/organized host stand


  • Comments

Support Staff


  • Proper uniforms

  • Ensuring plates look proper

  • Food knoweldge

  • Food garnish knowledge

  • Not auctioning food


  • Proper uniforms

  • No rags hanging out of pockets

  • Tables set accordingly

  • Tables manicured

  • Tables marked

  • Tables cleanliness after bussing completed


  • Comments

POS/Scheduling Software

  • Upon tabs being check, seat numbers are being used for F&B by servers

  • 86'ed items in system match

  • All pricing correct

  • Specials priced and events fired correctly

  • Schedules match budget

  • Proper in & out times

  • Budgeted sales are accurate

  • Variances are explained in detail


  • Comments

Manager Procedures & knowledge

  • MOD arrived for shift at appropriate time

  • Knowledge of current/upcoming events

  • Knowledge of specials

  • Knowledge of menu changes

  • Knowledge of business days' reservations

  • Knowledge of daily sales/labor budget

  • Knowledge of bonus tracker

  • Knowledge of hourly staffing leves

  • Knowledge of daily roster


  • Floor plans complete

  • Food standard

  • Beverage standard

  • 86's/lows

  • Manager opened at appropriate time

  • New hire paperwork completed & submitted properly

  • Staff write-ups completed & submitted properly

  • All new staff provided with employee handbook and proper training material

  • All new hires received training schedule before orientation

  • All new hires completed orientation with General Manager

  • Cash Handling/reconciliation

  • Armored car log properly filled out

  • DSR/Money drop paperwork in binder with signatures


  • Comments

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.