CLOSING MANAGER CHECKLIST

Ensure a line check was conducted and check for back-ups in the alto sham and in the walk-in cooler

Count all cash drawers to expected amount and place in the safe

Fill out cash out report (Kickfin Sheet)

Make sure all chairs/ stools and dining room tables are clean, free of debris, and uniform, no crumbs, rollups and plates are set

Make sure ALL bus bins from bar are brought back to dish in a timely manner check for expo bus bin

Dust pans and brooms cleaned and stored in designated areas

All trash cans and dust pans must be rinsed inside and out (trash bags on and trash cans turned upside down)

ALL Ice bins cleaned/ sanitized and completely full

Bathrooms (Check ALL trash and ladies' sanitary bins are empty and clean, restock soap, paper towels, toilet paper, check that paper towel dispenser is working properly)

Host (Needs to leave all electronics charging over-night) make sure ALL doors are locked, turn T/O heat lamp off

Take-Out (Cleaned, Sanitized and Restocked, (Turn Off TO heat lamps, Lock Doors)

Bar closed per bar closing checklist, bar top must be scrubbed with soap /hot water, including edges and underneath

Frozen machine left on chill overnight

Clean and scrub bar floors with Ecolab floor cleaner/degreaser. All equipment must me moved to clean under. No remaining standing water.

ALL restaurant coolers and freezers cleaned, sanitized and closed

All the outside signage is left on overnight

ALL TV's and music OFF

Check alto sham for any leftover product, place in the walk- in cooler if anything is left over

Check that ALL kitchen equipment is cleaned and turned OFF

Closing manager MUST check out kitchen staff prior to them clocking out and correct any missed items on the closing kitchen checklist. Close to open, all product labeled, covered and stored properly.

Ensure prep list is done for the AM, check with kitchen for anything running low or 86'd. Communicate to openers as 911

ALL seafood must be ICED and if in a vacuum sealed package, it must have a slit in package

Dish Machine cleaned, delimed, broken down and surrounding area and shelves are cleaned and organized

Settle CC batch

Ensure ALL employees have clocked out and correct times

Print 3 DSR's (1 for cash deposit, 1 in Daily DSR Envelope and 1 in DSR binder)

Fill out budget

Drop exact deposit amount in safe. (To the penny) with DSR. Fill out envelope with all correct info

Double check correct pay for tips thru Kickfin is completed

Print cash-out report, wrap around all daily bar/ server checkouts and CC

Count all drawers/ balance petty cash and log

Turn off office light and lock door

Print time report to ensure everyone clocked out and adjust those who have not

Complete "Nightly Wrap Up" report and email to Anthony, Brian, & Chuck.

Do a last lap around the restaurant and make sure ALL doors are locked, tv, music, lights and equipment are OFF & set alarm