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SK CLOSING CHECKLIST
SK CLOSING CHECKLIST
Manager SK

SK CLOSING CHECKLIST

Closing Checklist

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Free SK CLOSING CHECKLIST Checklist

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SK Checklist

  • Conducted on

Waiter Closing Checklists

  • Conducted by:

  • All service areas are to be cleaned and packed down. e.g., lemons/lime, water stations, mise en place plates, waiter trays

  • Remaining salt back in drawer container. None left in ramekins

  • Mise en place plate cloths are to be put into linen bag

  • Wipe down both waiter stations and the PDR station

  • Staff drink section is cleared and wiped and NO food/drinks left behind (BOTTOM SHELF!)

  • Empty ice buckets and stack them under the glassy area

  • Discard of ice stand cloths in linen bags every WED / FRI / SUN

  • Ensure all charger plates and bread plates are out of dish area and in the service drawers

  • Check all waiters’ stations including inside the drawers are clean and stocked up with linen, charger plates, oyster stands and napkins for following day

  • Set tables accordingly for next day’s service (not to be set with champagne glasses, salt and water glasses are to be flipped upside down)

  • Leave PDR set overnight but ensure everything is tidy and wiped down, water glasses flipped

  • Check all menus are returned to host desk and stacked up neatly

  • Check over all booths, sweep crumbs off and spot clean

  • Empty rubbish bins in service drawers

  • Check/clean the wall above T42, T52, T62 if needed

  • Put all lamps on charge

  • Make sure all iPads are on charge

  • Check loading dock for cleanliness, linen locker doors shut, and no chairs. Everything to be behind yellow poles (space for morning delivery trucks)

Food Runner/Commi Closing Checklist

  • Conducted by:

  • Wednesday - Food Runner section of FOH Weekly Checklist to be completed (Found in "In Progress" section of checklists - named FOH Weekly Checklist) Name who confirmed completion (N/A if not Wednesday)

  • Staff room in B3 cleaned on FRIDAYS - YES, NO, or N/A (write who cleaned it)

  • Ensure glass machine including filter has been cleaned

  • Ensure all cutlery is polished and put away

  • All chargers, bread plates, towel tabs & ramekins are put away in service drawers

  • All linen drawers are filled up for next day

  • Staff drinks have been cleared

  • Polishing area has been thoroughly wiped/sanitized, including bench and SURROUNDING WALLS

  • The sink has been cleared and cleaned

  • Check loading dock for cleanliness, linen locker doors shut, and no chairs

  • All linen has been taken down to B1

Host Closing Checklist

  • Ensure all tasks on the mid-shift checklist have been completed (Thu - Sun)

  • Leave a menu and briefing notes in the host desk for the opening host

  • Tidy up the desk and refill business cards if needed

  • Ensure the coat and umbrella stand are tidy

  • Charge all portable chargers

  • Prepare celebration cards for the next service

  • Ensure all tasks on the weekly host checklist have been completed

  • If there is anything to be handed over to tomorrow’s host, send an email to hosts@sk-so.com

  • If we have any events the following day, ensure that everything has been prepared

  • Empty paper bin

  • Ensure that all correspondence to Delilah has been addressed / actioned

  • Send EOD to manager's email

  • Ensure that all gift vouchers have been processed through H&L (i.e. there shouldn’t be any loose unprocessed receipts left on the host desk)

Bar Closing Checklist

  • Conducted by:

  • Ensure all red and white wines are pumped and put back away neatly

  • All utensils from the service area to be washed through the dishwasher, dried and placed back into service well (washing tray is located underneath the right hand side service well)

  • Roll up bar floor mats and wash them yourself on Mondays, Wednesdays, Fridays and Saturdays (step by step photos are in the 'SK Bar Whatsapp Chat). Once washed, leave mats on the loading dock (step by step photos pf where and how do do this are also in the Whatsapp chat). New mats get delivered on Mondays, Wednesdays and Fridays, so there is no need to wash the mats on a Sunday, Tuesday or Thursday night. On these nights, leave them on the loading dock rolled up for the dishhands to take downstair with theirs at the end of the night

  • Sweep underneath the wells/around bin areas and to bring any fallen rubbish that’s out of sight into the middle of the floor for the cleaners to remove and clean

  • Put all fresh fruit prep in containers and into the fridge<br>along with bitters, lychees, olives etc. Discard any already<br>cut open fruit from the bowl and put into any free space in the water fridges

  • Place dust covers on all spirit bottles. Wipe down all bottles<br>from dust/stickiness

  • PHOTO OF NIP COVERS BOX

    IMG_1584.jpeg.jpg

  • Clean down drink pass and wipe down bar with pink antibacterial spray

  • PHOTO OF GERMGUARD SPRAY

  • Clean coffee machine area: 1. Put milk jugs through washing machine 2. Flush/clean groupets with the closed group head (flushing for 5 seconds at a time, 3 time each handle). Make sure liquid is running clear once flushed. Flush with chemical every other day (Monday, Wednesday, Friday and Sunday) 3. Hand wash in sink with hot soapy water rest of coffee equipment (tamper, drip tray, group heads, coffee bin lid etc.) 4. Leave group heads in a chemical soak overnight 5. Remove hopper from coffee grinder by lifting the pin at the back and sliding over the plastic handle so excess beans don’t fall out. Empty beans into air tight containers overnight. Wash hopper in sink with hot soapy water and leave to air dry overnight. Using the brush located on the top of the coffee machine, wipe away any coffee debris from the grinder machine and surrounding area 6. Make sure all surrounding walls are clean and dried from any coffee splash back

  • Clean Estrella tap area with warm soapy water and dry (including handle, spout, drip grate, bench top and sliding doors)

  • Restock beer fridges

  • Restock bar soft drink fridges with any back up soft drink in water fridges or upstairs in the office.

  • Restock Aquapana and San Pelligreno bottles with spare boxes that are stored upstairs. DO NOT GO ON THE LOADING DOCK AFTER 5PM AND TAKE WATER. If there is no water to restock upstairs, tell the manager on duty to place a purchase order for you and the stock will be in the bar in the morning.

  • Wipe down and dry all bar fridges with hot soapy water and a towel (including seals of fridge and air vents). Wipe down wine fridge doors if necessary

  • Remove mats from waiters trays and place in stewards station to be washed

  • Make sure all tap water bottles are emptied. On Monday and Thursday, put all tap water bottles through the glass washer

  • Remove nozzles from water taps and place in soda water overnight. Clean around nozzle/tap area with a dry towel

  • Ensure bar sink is clean and dry

  • Take out and wash inside bins (replace bin bags in coffee and general waste bin ready for morning staff)

  • Cover service wells with glad wrap

  • Make sure glass washer has been cleaned out properly by the commis and the filter<br>has been sprayed down. Surrounding areas also wiped

Somm Closing Checklist

  • Conducted by:

  • Refill all Coravin gas

  • Somm service areas and equipment to be cleaned and packed down (decanters, strainers,<br>funnels, scales, used tasting glasses)

  • Wine fridge lights to be turned off and locked

  • Cool room lights to be turned off and locked

  • Note out of stock and low stock wines on downstairs wine fridge list

Manager Closing Checklist

  • Conducted by:

  • Do a final walk through of the restaurant double checking<br>booth cleanliness, linen stock and napkins

  • Ensure float is correct

  • Turn the hood fan in the kitchen OFF overnight

  • Check cleanliness of loading dock area

  • Check the glass washer filter has been<br>cleaned

  • ON TUESDAY - ensure weekly bar cleaning list has been e-mailed to beverages@sk-so.com & Jess

  • On WEDNESDAY - FOH Weekly Cleaning Checklist to be sent to Jess

  • Complete the cash up, EOD, and approving<br>timesheets on Tanda

  • Copy any room charges and leave the copy in the room<br>charge drawer

  • Take all room charge receipts to hotel reception

  • Approve timesheets for the day on Tanda

  • Sign who completed - B3 staff room cleaning FOH on FRIDAYS

  • Make sure all Eftpos, iPads & manager phone on charge

  • Parking Validator machine turned OFF

  • Lock all doors and turn off music and lights

  • Send checklist to manager e-mail, cc Jess & Tim (bar.manager@st-albans.com.au)

  • Ensure all candles have been blown out

  • LAST THING- Check both loading dock doors are DEFINITELY SHUT

SK CLOSING CHECKLIST
Manager SK

SK CLOSING CHECKLIST

Closing Checklist

Use this Template
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