RCGC BARJACK / SJ - OPENING CHECKLIST

• Conducted on

  Date

• Prepared by

OPENING CHECKLIST

• Action Required/Comments

• Pick up Debit Card Terminal, ensure there is enough paper roll back up and place at the correct station connected to the charger

  Yes

  No

  N/A

• All Ladies & Gentlemen reported to work on scheduled time and are well groomed

  Yes

  No

  N/A

• Turn on fans and music

  Yes

  No

  N/A

• Ensure all Micros stations are functioning, do a test if needed

  Yes

  No

  N/A

• Check the area for cleanliness (floor, walls, plants – vases, all garbage bins in BJ and also in public areas leading to Pool & Beach)

  Yes

  No

  N/A

• Check for cleanliness in lounge located behind Retail Kiosk

  Yes

  No

  N/A

• Prepare for Line up (Print and share with Team allergy list, share CTQ and schedule allocation on WhatsApp group, highlight opportunity guests, groups, etc.)

  Yes

  No

  N/A

• Check on Cabana bookings and share information with server assigned for the area. Follow up with Cabana butler and see if they need any assistance

  Yes

  No

  N/A

• Conduct line up at 10a.m

  Yes

  No

  N/A

RESTAURANT OPENING CHECKLIST

• Action Required/Comments

• Ensure all furniture is clean and free of sand and all table legs are wiped

  Yes

  No

  N/A

• Micros stations are set and organized with check folders, pens, staplers and staples, cup for closed checks and extra micros paper rolls

  Yes

  No

  N/A

• Ensure all tables are placed in the correct spot and all chairs are set around it according to seat numbers

  Yes

  No

  N/A

• Ensure all tables are set according to standards (correct amount of roll ups, side plates, QR codes, water glasses – condiment set is refilled and clean)

  Yes

  No

  N/A

• Ensure all side stations are fully set with roll ups, extra condiments, salt & peppers shakers, olive oil and vinegar sets, check folders, pens, captain pads

  Yes

  No

  N/A

• All the side stations have pink cloths and sanitizer bottles are full

  Yes

  No

  N/A

• All side stations have spray bottle for birds available

  Yes

  No

  N/A

• Water Pitchers are full and ready for service by the side stations

  Yes

  No

  N/A

• Wine bucket stands are available for service

  Yes

  No

  N/A

• All high chair and booster seats are available, wiped and sanitized

  Yes

  No

  N/A

• The tray jacks are outside and ready for service

  Yes

  No

  N/A

• All the fridges are fully stocked with still and sparkling water

  Yes

  No

  N/A

• Hostess desk is set with reading material, coloring and crayons

  Yes

  No

  N/A

• Hostess desk is set with lunch, dinner and kids menus (all wiped and sanitized)

  Yes

  No

  N/A

• IPad is charged, on and running with open table

  Yes

  No

  N/A

• Hostess reservation sheets, guest information sheets are printed and available

  Yes

  No

  N/A

• In case of any reservation/site inspection for lunch, the information is shared with BJ and Kitchen teams and tables are set accordingly

  Yes

  No

  N/A

• Tables reserved for dinner are allocated in Open Table, and timing blocks are done in Open table if needed

  Yes

  No

  N/A

BAR OPENING CHECKLIST

• Action Required/Comments

• Bartender Cash is placed and secured inside cash drawer

  Yes

  No

  N/A

• All the fridges, wine cellars and cabinets are unlocked

  Yes

  No

  N/A

• Beverage requisition is picked up at 8:30a.m., beers are stored in beer fridge or back fridge, spare liquor bottles are stored in the cabinet liquor inside A/C room, all wines are placed inside wine cellars – no alcohol can be left unattended or placed in incorrect location. All empty bottles from 86 items are brought back and placed safely in the A/C room. Requisition is signed and filed, all items that are 86 or listed as “later pick up” are highlighted and information is shared with leaders

  Yes

  No

  N/A

• Items 86 are known by bartenders and alternatives are available or leadership has being informed of any challenges

  Yes

  No

  N/A

• Service well is open and fully stocked for operation (garnish, liquor bottles, juices, syrups, ice, operational supplies – straws, cups) – ensure appropriate equipment is used and “guest viewing areas”

  Yes

  No

  N/A

• Both Pinacolada Machines are set and running

  Yes

  No

  N/A

• All Island Oasis are filled with Ice and working

  Yes

  No

  N/A

• Front Bar is fully set (rollups, side plates, glassware, salt & peppers, olive oil and vinegar, all condiments/sauces, check folders, pens, garbage bins, display bottles)

  Yes

  No

  N/A

• Wells are fully set with ice, liquor bottles, juices and syrups

  Yes

  No

  N/A

• Each station have all equipment needed for service (shakers, strains, jiggers, knives, spoons, lime/lemon squeezers, bottle openers)

  Yes

  No

  N/A

• All batches and syrup were prepared and enough stock is available

  Yes

  No

  N/A

• All garnishes are fresh and prep for the day is done (mint, mojitos, fruits, herbs, etc.)

  Yes

  No

  N/A

• Sanitizer bottles are filled and pink cloths are available for service

  Yes

  No

  N/A

• Leaders are informed regarding any equipment malfunctioning

  Yes

  No

  N/A

• Micros stations are set and organized with check folders, pens, staplers and staples, cup for closed checks, extra micros paper rolls and cash drop envelops)

  Yes

  No

  N/A

• Astrays are clean and available for guests seating in secton A

  Yes

  No

  N/A

KITCHEN/EXPEDITOR OPENING CHECKLIST

• Action Required/Comments

• Requisition is picked up by Food Runner, items are placed in correct location and organized, requisition is signed and filed, all items that are 86 or listed as “later pick up” are highlighted and information is shared with leaders

  Yes

  No

  N/A

• Kitchen is set for Pool & Beach and Restaurant Service (Bento boxes and extra rollups available, trays, heat lamp, spike ticket, wiping cloths)

  Yes

  No

  N/A

• Fridge and line are set with all the sauces (guacamole, salsa, aioli, etc.)

  Yes

  No

  N/A

• Plantain chips cart is set, few bowls already with chips prepared and team informed regarding sauce of the day)

  Yes

  No

  N/A

• The area is organized and stocked with all condiments, side plates, black napkins, to go containers, to go bags, disposable cutlery/sauce containers, spoons

  Yes

  No

  N/A

• Coffee Station is set with china, disposable cups, lids and sleeves. Coffee pods and tea bags are restocked

  Yes

  No

  N/A

• Beverage station is set with black mats. straws (both sizes), garnishes, 12oz and 16oz cups, ice buckets

  Yes

  No

  N/A

• Area by coffee station is set with sodas and bottled water for service (inside Ice bins)

• Cambro is full with Ice and scoops are available

  Yes

  No

  N/A

POOL AND BEACH OPENING CHECKLIST

• Action Required/Comments

• All Micros are installed and operational, Micros stations are set and organized with check folders, pens, staplers and staples, glass for closed checks and extra micros paper rolls)

  Yes

  No

  N/A

• Lunch Menus are available, clean and sanitized

  Yes

  No

  N/A

• Clips and Tags are available at each station with correct number sequence and amount according to business demand

  Yes

  No

  N/A

• Areas are clean and well maintained (walk though is done)

  Yes

  No

  N/A

• Pool and Beach chairs have flags and are visible for guests

  Yes

  No

  N/A

• Stations are set with Igloo with fresh ice and plastic cups

  Yes

  No

  N/A

• Small igloo has ice pack, assorted condiments and sauces

  Yes

  No

  N/A

• Small packets of salt and pepper and rollups are also available

  Yes

  No

  N/A

• Any issue is reported to BJ or Pool & Beach Leaders

  Yes

  No

  N/A

INSPECTED BY

• ADDITIONAL COMMENTS FOR THE NEXT SHIFT

• OPENING LEADER

  Sign