ScottRoad Closing Checklist

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Dining Room

• Ensure Closing Server Duties, and weekly duty are complete before closing server leaves

• 360 Check - USE A FLASHLIGHT

• Candles removed from all tables, and neatly replaced in cabinets

• Floor is clean and debris free

• Floor is clean and debris free

• Fire exit is clear and door is locked

• Menus have been collected and returned to host stand

• QSR is turned off

• 12:00 am Music is turned down and daytime lights are turned on, if there are guests still in the building. Once last guest has left, turn music off and cleaner lights on.

• Back server station organized and wiped down

• Turn off fireplace

• Chopstick all dining room booth cracks

• Ensure that all tables are set and wiped

Lounge

• 360 Check –Use a Flashlight

• Make sure Lounge Closing Server has completed all of their duties

• Final check of the debit terminals

• Menus collected and returned to host stand

• All stools wiped and neatly placed around the wood

• Ensure that all tables are set and wiped

• Chopstick all lounge booth cracks

• Lounge server stations full stocked and garbage emptied

Bar

• Sign off bar/porter closing check list

• 360 Check

• Bar Cooler Organized, mopped and locked; Throw out any food leftover

• Wine Humidor Locked

• Liquor bottles and beer taps capped

• Pop gun plastic wrapped

• Bellini machine stocked and plastic wrapped

• Fans turned on towards well one

Front Desk

• Check Host Closing Duty before she leaves

• All menus are wiped down with feature sheets taken off and neatly stored

• Happy Hour sign taken inside

• QSR turned off

Pass Thru

• Ensure Expo Closing Checklist and Weekly Duty are completely

• Punch adjusts

• Turn off QSRs and printers on line

• Throw out any excess ketchups, & lemon bits

• Espresso machine cleaned and both milk & brew clean are completed

• Wipe down counter tops

• Ensure the pop machine is clean and resembled

• Empty coffee filter grinds, clean coffee pots, and fill with warm water.

• Wipe down preshift board and floor plans

Staff room

• Hangers all hung up

• Cubbies are emptied; throw out any food leftover!

• Bill folds, coasters and server pads have been brought back up front

• Chairs are wiped down and aligned

• Table top is wiped down

Compound & Dish Area

• Recycling is taken out

• All Dishware is run through

• Mop bucket is emptied

• Janitor/broom closet is locked

• Make sure empty kegs are all brought into the cage in the compound. If there is no more room, make sure they are neatly stacked in the shed

• No pop boxes or other recycling garbage is on the floor

• Linen and dirty clothes are neatly in hampers

• Make sure that all empty boxes inside the shed are broken down and the floors are clear of debris

Office

• All server, TOGO, and bar cash outs are in the safe

• Squirrel is shut down

• Log out, be positive

• LEAVE OFFICE SPOTLESS – Broom and mop if necessary

FINAL CHECK

• Is your weekly routine checked and completed? Office door locked? Have you DOUBLE CHECKED AND COMPLETED ALL PUNCH ADJUSTS CORRECTLY? All doors are locked, including patio? Is everyone out of the building? No one left in washrooms? Heaters turned off… Music off? Lights off? Do you have everything? Car Keys? If the cleaners aren’t there, have you set the alarm? Have all staff been walked to their cars? No one walks alone! HAVE A GREAT NIGHT!