Opening Check List

• Conducted on

  Date

• Prepared by

• Location
  Address

1.     FACADE

• a.     Check the façade/outside areas of the outlet; look for unusual things (open lights, broken windows, missing chairs etc.)

• b.     Unlock all doors (report immediately if there are unlocked doors)

• c.     Turn on the lights in the dining area

2.     STAFFING

• a.     Read the Manager’s logbook for Sales figures, events & incident from previous night’s operations

• c.     All staff are in complete uniform

• d.     Al staff are well groomed

• e.     Assign responsibilities for the opening shift

• f.      Assign timings for breaks

3.     TABLE SET UP

• a.     All tables are lined with clean table cloth

• b.     All tables are set up with clean, un-chipped main course plates

• c.     All tables are set up with clean cutlery (fork & knife)

• d.     All tables are set up with water goblet; clean and not chipped and is placed upside down

• e.      Table numbers are clean and without finger prints

• f.     Napkin holders is set up in all tables and is filled with 5 pcs folded paper napkins

• g.     Salt & Pepper shakers are filled up and set up in all tables

• h.       Toothpick holders are filled up.

• i.       Bread basket is placed on all tables.

• j.     Check reservation book & set t up tables for reservations, place “RESERVED” signs

• k.       Cushions should be clean, no smudges, drippings

4.     SIDE STATION

• a.     Ensure that there are enough “single & double” table cloths in each Table cloth cupboard; 50 of each

• b.     Ensure that there is enough Main course Plates (at least 30) in each of the side station; keep minimal dessert plates

• c.     Ensure that there is enough cutlery (Fork & Knives) in the side station; keep a minimal number of spoons in each side stations

• d.     Ensure side stations are stocked with water goblet at least 50 pcs each

• e.     Assign staffs to wipe & polish plates, glasses & cutlery (this has to be finished before the start of operations)

• f.      Ensure that there is enough wet wipes

• g.     Toothpick holders are filled up and kept in the side station

• h.     At least 2 bottle openers

• i.       Keep the following condiments ready for operation:                                                i.     10 olive oil jars                                               ii.     10 pomegranate sauce                                              iv.     5 Tabasco bottles                                               v.     10 sugar caddies                                               vi.    Pre portioned Green chillies,chili paste & garlic paste kept in the food pass

• j.       All menu books are wiped before the start of operations; check for missing pages

• k.     At least 7 bill folders are in each side station

• l.       POS is working (test prints can be done)

• m.    Printer is working; enough printer rolls are available (at least 3 rolls per station)

5.     AMBIANCE

• a.     Ensure floor is clean and polished

• b.     Music is playing at an appropriate volume

• c.     Air conditioning is set at a comfortable level

• d.     TV Display is turned “on” and slideshow is playing

• e.     Ceiling & wall lamps, ceiling lights are turned on

• f. Watering the plants

6.     CASHIER

• a.     Check that the POS is working

• b.     Printer rolls are available

• c.     Order Pad is available

• d.     Credit card machines (6 pcs) are charged and with available printer rolls

• e.     Enough bill folders are available

• f.      Floats have been issued with enough change

• g.     Cash have been forwarded and deposited

7.     BRIEFING

• a.     Notice board should be updated with relevant information (yesterday’s sales, today’s targets, Upselling items)

• b.     Briefing is done before noon, all staffs to attend

Prepared By:

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