F&B Manager Checklist

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Conducted on
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FBM Checklist

OPENING

Arrive in facility
Check all Reports from Night Audit/FO Dept. (DRR, Comset, Room Revenue Breakdown)
Check VHP system for Daily Sales Report every outlet, Cancellation Journal, and approval PR by system
Check information any VIP or VVIP In House
Check the Outlets
Furniture – tables and chairs are clean and undamaged, felt under the legs to avoid noises, tables not wobbly
Wall hangings – pictures or displays are straight and not dusty
Fixtures – light fittings and door knobs, clean and no bulbs not working
Plants – indoor plants and pots, no trash in the pots, stones are complete, plant is healthy
Glass – windows, panels, and doors are clean no handprints
Floor – carpet and tiled areas
Work stations – waiter’s sideboard
Menu stands – at host area have clean new menus
Toilets – rest areas are clean and odor-free
Operating equipment – coffee machine, blender, toaster
Light Dimmers are set at the correct setting
Lights are on or off as required
Music as per Mandatory
Check House Bank at the cashier
Restaurant Buffet Mandatory Breakfast
Check Information Board - Section arrangement, Status of Not available item, Reservation today, and DRR Information
Cleanliness Cleanliness of the Buffet
Taste the Quality of the Food
Food Tag As per Mandatory beside the right food and clean
Decoration of the Buffet
Food on the Buffet as per Mandatory brand (refer to the Buffet Mandatory Requirements)
Taste the Quality of Beverage (Juice, Jamu, Coffee, and Tea) and Display of Glasses (2 kinds)

MANNING/STAFFING

Review the day’s schedule of FOH staff and list shift meeting topics.
Be certain that all service staff has arrived dressed in clean uniform, well groomed, on the floor and performing side work functions.
Review the staff section Job direction and floor plan

BAR AREA

Check cleanliness of the Bar
Bar Inventory check list (Opening and Closing)
Check BEO function book and calendar for any private parties/functions
Check the function area, Set up as per BEO and staffs in charge available
Receive daily specials from chef and list of items not available.
Recheck manager’s log book for issues and place all follow-up phone calls.
When leaving office don’t leave safe on day lock – KEEP SAFE LOCKED AT ALL TIMES.
Morning Briefing with HOD
Buffet Breakfast closing check list
Prepare seating chart for lunch shift with hostess.
Review reservations for lunch and dinner. (All Area)
Check Lunch mise en place and cleanliness.
Check men’s and women’s restroom – well stocked, check for cleanliness, mirrors are spotless, counter is clean, and room is fresh smelling.
Check bar for set up, cleanliness and stock to par levels.
Complete line check with chef/kitchen manager.

CONDUCT AFTERNOON BRIEFING

Check to see if all server sections are ready for business
Put in music– set volume levels
Follow up on any outstanding notes or phone calls from manager’s daily log book.
Review seating chart and set stations for dinner shift.
Review reservations for dinner. Establish floor plan.
Check Dinner mise en place and cleanliness.
Check bar for setup, cleanliness, stock to par levels.
Conduct any staff interviews between 2pm and 4 pm. (if Any)
Be certain that all service staff has arrived, dressed in uniform, well groomed, and on the floor completing side work: tables and chairs aligned, and table set properly.
Review the following with the PM manager:/ Asst / Supervisor
Opening and shift change checklist.
Notes in manager’s daily log book.
Check men’s and women’s restroom – well stocked, check for cleanliness, mirrors are spotless, counter is clean, and room is fresh smelling.

CLOSING

Check with chef/km to ensure any ordering and next day production sheets have been completed: Produce, meat and seafood.
Collect all remaining wait staff checkout. Check side work and closing duties.
Collect bartender drawer and complete closing check list
Check FOH staffs following the closing checklist:
Chairs and tables are clean and organize (all Area)
Ashtrays cleaned. All glassware cleaned and restocked, sugar bowls restocked, salt and pepper shakers refilled
Trash removed-receptacles sanitized nightly.
Restrooms cleaned and restocked.
Run all POS reports and close out registers, if necessary.
Check out kitchen and pantry with chef/km:
Floor clean.
All product wrapped and labeled. (Bar Area)
Prep areas spotless. Dishes are cleaned and organized.
Walk-ins cleaned and locked. Dish machine drained and cleaned.
Back door locked and secure.
Batch all credit card processing machines after running report.
Complete manager’s checkout sheet. Fill out comp sheet.
Complete deposit and drop in safe.
Complete safe audit with register tape.
Make up all bar bank for the next day.
Record sales, customer counts, check average tracking.
Leave all necessary notes in manager’s daily log book.
Safe locked. Office
Lock liquor storage room.
Secure and lock all exterior doors.
Make SR & ML according to operational requirements for tomorrow
Collect all Captain Orders and makes selling reports food & Beverage
Food Rotation
Check food expiration dates daily and rotate stock accordingly.
Coolers and refrigerators are checked regularly for proper temperatures.
Restock inventory items such as napkins, straws, cups and utensils