SERVED - Closing Operations Checklist

There is no evidence of pest activity?

Is the store cleaned to satisfactory levels that pose no immediate hygiene or food safety risks?

All cutlery, crockery and glassware are washed, wiped and stacked properly

All waiters and service staff have been debriefed and assigned closing duties

Side station & hostess counter is well cleaned and organised

Floor has been cleaned by the cleaning staff

Garbage has been thrown and disposed properly

Back area, bar area and service area are clean and store is properly stacked

Reported any breakages occurred

All tables, counters are sanitised & cleaned

Review google comments & customer feedback with the team

Air condition has been switched off

Any item left over by the customer have been deposited with the lost and found and registered

Restaurant has been reset for the following day

All equipment stored appropriately

Store requisition to be made after physically checking the stock

The toilet is cleaned & organised

Dishwasher is cleaned thoroughly inside out.

POS machine & music system are switched off.

No discrepancy in checks

Outside area is organised & cleaned

Void items / KOT to be authorised are evaluated

All expired items are removed & cleared from the store & the date tags are properly done for all the products

All the gadgets are put on charge

All curtains have been closed

Cash handling policies are followed & the cash is kept in the safe

All the lights have been switched off except the spot light above the hostess area is left on.

Both outside logos are kept on, side LED are switched off.

Bakery display unit - The items are checked for its expiry by following FIFO. The items are removed and kept inside the back office refrigerator. The display unit is cleaned & organzed.

Dishwashing area is cleaned and organized, all utensils are kept organized and in place.

Main door is secured and locked.