Information

  • Document No.

  • Restaurant Name

  • BUN Number

  • RBM Name

  • Manager Name

  • Conducted on

  • Location
  • Carried out by

  • Manager Signature

1. External Areas

  • Signage clean, no damage & lit where appropriate

  • Car park litter and weed free

  • Outside lights clean and on at appropriate times

2. Lobby Area

  • Front mat clean

  • All lights and fittings working

  • Display cabinets premium and clean

3. Main Bar/Restaurant Area

  • Corners and skirting clean including stairs if appropriate

  • Floors and carpets clean and vacuumed

  • All lights and fittings working

  • All light bulbs correct colour and wattage

  • Mirrors sparkling

  • Tables clean and crack free

  • All menus clean no dog ears

  • Cocktail menus on every table

  • Salt & pepper full and clean

  • No chewing gum on furniture

  • Chairs, sofas and fixed seating clean & in good condition

  • Bar & restaurant at correct temperature

  • Smells clean

  • Appropriate music playing at the correct level

  • No marks/chips on paint work

  • Server station clear of all debris and stocked for session (tidy as go in place)

  • Sufficient cutlery & crockery available

  • All crockery clean and smear free

  • Tea lights on every table (at dusk)

  • Appropriate lighting for time of day - dimmed at dusk

4. Bar Servery

  • Price list up to date showing correct prices and ABV’s

  • Bar counter clean, polished and sparkling

  • Beer fonts clean (not iced up) - no badges missing

  • All brass fittings polished

  • Back bar clean, uncluttered and neat

  • Back Bar mirrors clean and smear free

  • Display fruit fresh (Lemons/limes/oranges)

  • Wine display clean & dust free

  • All fridge lights switched on and working

  • Fridges working to correct temperature

  • Fridge fully stocked with block facings

  • Fridges sparkling clean (internal and external)

  • All fridges stocked with bottle labels facing forward

  • Spirits on back bar clean & dust free and pourers pointing to the right

  • 25ml/50ml/125/175ml measures available

  • Drinks garnish ready and looking fresh

  • Glass shelves cleaned and organised, all glassware sparkling and clean

  • Glass wash area clean, tidy and well organised

  • Waste bins/bottle skips/glass bin clean

  • Correct white wine by the glass open & fresh

  • White and rose wine chilled

  • Sufficient clean wine buckets

  • Red wine available at room temperature

  • No wine out of stock

  • Tills clean

  • Coffee machine clean and working

  • Sufficient clean cups, saucers, tea pots, lids sugar bowls, jugs and spoons

  • Full selection of coffee's & teas available

  • No chewing gum under counter

  • Back bar displays - artistic design (wine glasses not merchandised)

5. Toilets

  • Toilets clean and fresh smelling

  • Floors, tiles and mirrors sparkling

  • Door plates and door handles sparkling clean

  • No graffiti on the back of toilet doors or in cubicles

  • Hooks on back of all toilet cubicle doors, all locks working

  • Light bulbs all working

  • Sinks (and around) sparkling, taps working, hot and cold water available

  • Soap dispensers at least half full

  • Toilet tissue dispensers full and working 2 rolls in dispenser

  • Dryers clean and working

  • Disabled toilets sparkling clean - Cord to floor - Check alarm

3. Miller and Carter Brand Hallmarks in Place

  • Shining brass and gleaming glass

  • Sparkling fruit bowl displayed on front bar, filled with fresh lemons & limes

  • Fresh white lilies

  • Great cabinet and wine displays

  • Beautiful restrooms

  • WOW food and drink delivery - all food delivered together; no auctioning

  • Actively recording Raving Fans - ringing the bell

  • Perfect steak serve - seasoned, cooking degree, markings, accompaniments

  • Plus 1 steak and product knowledge and personal recommendations

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.