Information

  • Document No.

  • Closing Checklist

  • Client / Site

  • Conducted on

  • Adam Horn

  • Location
  • Personnel

Sales Floor

  • Club zoned throughout and double verified? Hardlines, groceries, center, electronics?

  • Main aisle pods and end caps zoned 100%?

Fresh

  • Meat close to open? Chicken counter, cryovacs, end caps all stocked?

  • Deli close to open? Everything we have stocked, zoned and out of dates pulled?

  • Meat/Deli/Rotisserie clean? Inspect what you expect.

  • Bakery close to open? Out of dates pulled, racks ran, 48 tables zoned?

  • Bakery clean? Cake side? Bread side? Inspect what you expect.

  • Produce close to open? Everything we have stocked and full?

  • Produce back room clean? Pallets slotted, swept, mopped, sinks clean?

  • Cafe close to open drinks, salads etc full?

  • Cafe seating area and prep area clean for next day? Inspect what you expect?

  • Fresh back hallway cleaned up? No boxes, pallets, baskets or clutter?

Operations

  • Have closing cos touch base with cart attendants to ensure lot is clean at close?

  • Break room clean? Tables, floors, microwaves, counters, refrigerator etc?

  • Restrooms clean and supplies stocked?

  • Compactor area clean, swept mopped?

  • Receiving clean? Pallets wrapped, trash crushed, extra carts taken up front, claims carts straightened up and condensed?

  • Front end registers clean, wiped down top to botto,, swept and mopped?

  • Closing sparx complete?

  • Deposits complete?

  • Managers office clean and organized?

  • Closing numbers sent to all managers? Sales Ty vs Ly, Plus, Tds, Credit, Contracts.

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