GTS MANAGER CLOSING CHECKLIST

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Products Tasting

• Beans

  Safe

  At Risk

  N/A

• Pico de Gallo

  Safe

  At Risk

  N/A

• Guacamole

  Safe

  At Risk

  N/A

• Salsa (all stations)

  Safe

  At Risk

  N/A

• Marinara

  Safe

  At Risk

  N/A

• Alfrado

  Safe

  At Risk

  N/A

• Pizza Sauce

  Safe

  At Risk

  N/A

• Mango Salsa

  Safe

  At Risk

  N/A

• Curry Sauce

  Safe

  At Risk

  N/A

• Chipotle Marinara

  Safe

  At Risk

  N/A

• Check all the sauces in the walk in fridge. (Check for expire date) send action to chef

  Safe

  At Risk

  N/A

• All lighting is turned off before leaving

• Floors are swept, clean of debris, garbage is removed

• All garbage & recycling is removed, broken down, and placed in their appropriate receptacle

• Vents, exhaust fans, filters & hoods have been cleaned

• All Kitchen equipment has been cleaned and turned off. (Ovens, Fryers)

• Food properly dated, and covered in coolers

• Beer Fridge has been locked

• Dishes are clean and returned to shelves and transferred out to the BOH

• Dishwasher shelving and counters have been cleaned + sanitized. Dish Washer has been broken down and interior wiped clean

BAR

• Glass washer is broken and wiped clean

• Bar fridge is clean, wiped, restocked & locked

• Bar top has been wiped down and dried, clean of debris

• All barstools have been wiped down and straightened out

• Pop gun has been wiped down, nozzle and rubber components are being soaked

• Draught towers clean and drip trays have been brought to dish to be cleaned and returned to the bar

• Draught spouts plugs are in on all taps

• Bar rail bottles have been wiped down, bar rail has been wiped, clean of all spills

• Service area has been broken down, all matts have been washed and put out to dry. Service area has been wiped down

• Nightly bottle counts have been done and compared to sales for variance check

  Yes

  No

  N/A

• Any variance?

  Yes

  No

  N/A

• Bar fridge is prepped, organized and all doors have been wiped for next service

• Bar floor has been swept of all debris + garbage, then mopped

• All empties have been removed from the bar and organized

• POS Screen has been turned off and wiped down

DINING AREA

• All tables/ chairs are clean

• All tables have been reset for lunch service

• All cutlery has been polished, and rolled

• Server stations have been stocked with side plates, roll-ups, etc

• POS screens have been turned off and wiped down

• All light fixtures are clean + turned off

• Expo/ Quick service, has been cleaned + restocked for next service

• All coffee pots + machine has been cleaned and turned off

• All garbage cans have been cleaned, garbages removed, and re-bagged for service

Department Check list

• FOH Check list complete?

  Yes

  No

  N/A

• Why? get the closer to complete this.

• BAR Check list complete?

  Yes

  No

  N/A

• Why? get the closer to complete this.

• HOST Check list complete?

  Yes

  No

  N/A

• Why? get the closer to complete this.

• Games Check list complete?

  Yes

  No

  N/A

• Why? get the closer to complete this.

• Line Check list complete?

  Yes

  No

  N/A

• Why? get the closer to complete this.

• Temp logs complete?

  Yes

  No

  N/A

• Why? get the closer to complete this.

ADMIN / MISC

• Dining room, rafters, and patio tables +chairs are returned to original floorplan

• Any significant debris is picked up off the floor in rafters, dining room, patio + bar (broken glass, receipt papers, napkins, crayons, etc.)

• All glassware has been removed off the floor and brought to the bar to be washed

• Staff area is clean + all goof, garbage, drinks, debris have been thrown away

• Write in the communication log for the day with: Sales, weather and number of employees on shift. Include any significant notes, 86'd Items (F&B, games), staffing/ guest complaints

• Ensure all tills have been counted correctly, returned, all cash outs have been signed off + deposited. If there are any discrepancies please correct right away, and communicate to opening management

• Complete Silverware break adjusts BOH/FOH with correct start + finish times

• Ensure that all servers have done their side duties, checked out with the closing server + manager before clocking out + leaving

• Kitchen, receiving areas, prep, dish and line, have been swept + mopped

• Lock all doors at closing time, not before, not after. Put the Allen key back for opening manager

• If a team member has called in sick, please communicate to opening manager and find shift coverage. Adjust the schedule and republish

• Double check OT for next reservations and leave notes for the opened if their are any special requests

• Ensure all games, TV's, Music, Lights have been turned off

• Fill out labor/sales tracker on SharePoint

• Ensure all team member have left the building and have safely gotten to their vehicles

• Ensure all garbages have been taken out of the building

• LOCK THE BACK DOORS AND SET THE ALARM!! HOME TIME