Restaurant Manager Duties Checklist

Use the Restaurant Manager Duties Checklist to manage daily operations and managerial tasks, from staff supervision to inventory management and more.

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Restaurant Manager Duties Checklist

Restaurant Manager Duties

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Restaurant Manager Duties Checklist

Use the Restaurant Manager Duties Checklist to manage daily operations and managerial tasks, from staff supervision to inventory management and more.

1. Upon arrival, has the building exterior been inspected to check for litter, debris, or signs of burglary?

2. Have doors been unlocked, and has the alarm system been disabled?

3. Have lights been turned on, and has the temperature been adjusted?

4. Has the calendar been checked for events?

5. Has payroll been reviewed?

6. Have emails been reviewed?

7. Have voice messages been listened to?

8. Has an agenda for the staff meeting been created?

9. Have goals for the day been set, such as customer service goals and sales goals?

10. Have the staff been informed about daily specials?

11. Have employees been asked to taste new menu items?

12. Have menu items been reviewed with the team?

13. Has a daily sales goal been set, and are detailed reports in place to help keep track of profits?

14. Have customer service inquiries been answered?

15. Have customer reviews been responded to?

16. Have comments on social media been replied to?

17. Have incoming deliveries been coordinated, and is there assurance that they are running on time?

18. Have equipment and appliances been checked to ensure they are working properly?

19. Has kitchen maintenance been scheduled as needed?

20. Has a check been made to ensure food has been properly stored?

21. Have staff schedules for the next day, including work shifts and training sessions, been reviewed?

22. Have check-in and check-out times been reviewed?

23. Have time-off requests been approved as needed?

24. Have notes been taken on staff performance?

25. Have the dining area, kitchen, and restrooms been checked to ensure they are empty and clean?

26. Has the kitchen been ensured to be organized and restocked for the next day?

27. Has a final walkthrough been done to make sure all equipment is turned off?

28. Has the remaining inventory been counted?

29. Have new stock items been ordered as needed?

30. Have bills that are due, including money owed to suppliers, utilities, and rent, been paid?

31. Has overtime been tracked to adjust payroll?

32. Has a daily snapshot of the sales report been viewed?

33. Has the cash drawer been checked to ensure it is balanced?

34. Have POS devices been locked?

35. Have computers been logged out?

36. Has the alarm system been set?

37. Have office and restaurant doors been locked?

38. Have new employees been hired and trained as needed, including role-specific training, customer service training, technology training, and shadowing?

39. Have HR policies been ensured to be up to date and enforced?

40. Have tools and processes been identified to streamline operations and increase workflow efficiency?

41. Have adjustments to loyalty programs been made as needed?

42. Have marketing campaigns been set, scheduled, and automated?

43. Have live events, including deciding on food and drink menus, been managed and scheduled?

44. Has the menu been planned after consulting with the executive chef?

45. Have food and beverage items been priced?

46. Has restaurant equipment been maintained or repaired in a timely manner?

47. Have orders been placed for new machinery as needed?

48. Has the restaurant's budget been reviewed, and costs tracked?

49. Have sales goals been set to ensure adequate cash flow?

50. Has a report on business performance been generated?

51. Have local health and safety laws and guidelines for customers and staff been monitored?

52. Has the payment schedule, supplier prices, quality of items purchased, and delivery times been assessed?

53. Has the inventory count been tracked and managed?