Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Manager beginning of Shift

  • Preview previous shift closings, paperwork, notes and email manager on previous duty any discrepancies.

  • Check schedule of Staff that is working

  • Check catering orders and assign deliveries

  • Count cash drawer

  • Menus filled

  • Have 6 Pens and 2 Sharpies (Sharpies at Expo Table)

  • Ring in catering orders and communicate with kitchen staff time needed ready

  • Check mytimestation that all hours are correct

  • Check dish machine soap buckets downstairs (3 buckets)

  • Fill out Temperature Log FOH and BOH

  • Reset iPad

  • Unlock Front and Back Gate

Food Runner FOH Checklist Before OPENING

Deli Cases and Pasta Freezer

  • Unwrap deli salads and place in new containers

  • Stock small dessert and deli salad plates at the end of each deli case

  • Arrange signs CORRECTLY in deli case and dessert case

  • Place serving utensils in All deli salads, olives, trays and cookies

  • Fill desserts case and cookie trays

  • Turn Lights On Deli Cases

  • Wipe off all glass on deli cases (front and back) / pasta freezer/ beverage cooler

  • Lay down Cupini's rug

Kitchen Area

  • Place Ladles in Soup Containers

  • Make sure soup bread is ready

  • Fill Cheese and Parsley Shakers for Expo Station

  • Sanitizer buckets are filled

Outside Front and Alley

  • Clean front door window, side door window and DiPardo room side door window (inside and out)

  • Chalkboard is outside unless when raining

  • Set up tables outside with umbrellas

  • Stock To Go utensils and napkins

Espresso Station

  • Check that the small Fridge at Espresso has 1 Gallon Milk and 1 Gallon Skim Milk

  • Make sure espresso is ground and Ready (Decaf and Regular)

  • Stock Coffee Cups

  • Stock Espresso Cups

  • Stock Metal Steam Pitcher

  • Have cake knive and towel

Food Runner Dining Room Set Up Before OPENING

Soda/ Coffee Station

  • 4 Buckets of Ice for soda machine

  • Brew 2 Pots of Regular and 1 Decaf Coffee

  • Brew Iced Tea Regular and Sweet stir sweetener and taste

  • Full Bowl of cut Lemons with Tongs

  • Full Bowl of Creamers for coffee

Run each soda Line for 10 seconds. Clear the old syrup in lines.

  • Assemble fountain machine move everything and wipe then assemble

  • Fill silverware and napkins dispensers

  • Wipe down drank station

Dinning Room Tables/ Bus Station

  • Check tables- clean table clothes and clean butcher paper on all tables

  • Tables are stable (not wobbling)

  • Salt and pepper on each table (clean)

  • Check Freshness of Flowers Change Water Monday, Wednesday, Friday and Sunday

  • Grated cheese and pepper flakes are on some tables filled and clean

  • Bring out 4 bus tubs (clean ones)

  • Wipe down bugs in front window

Manager before OPENING

Bathrooms

  • Check bathrooms- cleanliness and tidy.

  • 3 Rolls of Toilet Paper

  • Soap

  • Paper Towels

  • Trash is Empty

  • Sink wiped and clean

  • Mirror clean

Dinning Room Manager Check

  • Do a walk threw dinning room and check soda station, tables and all lights are working.

  • Turn Radio and Tv on

Front of Deli Area Manager Check

  • Set up sample table

  • Check front deli area for cleanliness, food labels are in place, deli cases are wiped and clean,

  • Check specials and post on special board (soups and deli items)

  • Open sign is on

  • Walk around the building to make sure everything is clean and ready for opperation

Food Runner and Manager during Shift

  • Dust retail shelves

  • Restock silverware and cups

Checkout for Food Runner

  • Restock silverware

  • Restock napkin dispenser

  • 2 buckets of ice

  • Refill lemons and soda station

  • Bring all bus tubs to kitchen and replace with 4 clean ones

  • Spot sweep under tables in dinning room

  • All tables cleaned with new butcher paper (outside tables cleaned)

  • Tables organized salt, pepper and cheese wiped down and placed in middle of table

AM Closing Managers Checklist

  • Restock silverware

  • Bring all bus tubs to kitchen and replace with 4 clean ones

  • All tables cleaned with new butcher paper (outside tables cleaned)

  • Tables organized salt, pepper and cheese wiped down and placed in middle of table

  • Go over catering, deliveries or operations that will take place in evening shift

  • Adjust Tips at end of shift. Can only be done once!

  • Count down drawer/ disburse tips/ fill out cash sheet/ place drop upstairs

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