Restaurant Operations Checklist

Use the Restaurant Operations Checklist to optimize restaurant efficiency with tasks from purchasing, receiving, storing, service standards, and more.

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Food & Hospitality
Restaurant Operations Checklist

Before The Purchasing Process Begins

During The Purchasing Process

After Placing The Order

Before Receiving

During The Receiving Process

After Receiving

Getting Ready For Storing

During The Storing Process

Getting Ready For Preparation

During The Preparation

Getting Ready For Preparation

During The Preparation

Getting Ready For Service

During Service

Getting Ready For Cleaning

During Cleaning

Getting Ready For Bar Operations

During Bar Operations

After Bar Operations

Getting Ready For Manager Shift Change

During Manager Shift Change

After Manager Shift Change

Getting Ready For Catering

Getting Ready For Hiring

Getting Ready For Training New Employees

During The Training

After The Training

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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 Operations Checklist

Use the Restaurant Operations Checklist to optimize restaurant efficiency with tasks from purchasing, receiving, storing, service standards, and more.

1. Is supplier selection/search done independently and are the records maintained?

2. Are requests for proposals sent out?

3. Is the product specification (new products) for the menu finalized?

4. Is a steady supply of the product guaranteed by the supplier?

5. Are discounts from other vendors and bulk ordering processes considered?

1. Is the current inventory on hand verified?

2. Are par-stock levels verified?

3. Are order sheets with product numbers and item descriptions noted?

4. Is the minimum order and order frequency verified?

5. Is the lead time for delivery considered?

6. Are substitutions allowed/considered?

7. Is a purchase order created?

8. Are prices verified from previous orders?

9. Is confirmation of order/adjustments received?

1. Is the quality of customer service and ease of placing orders noted?

2. Are shipping and transportation verified to avoid any delays?

3. Are substitutions or any issues with product availability noted?

4. Are the receipt and inspection of purchases checked?

5. Are the invoice approval and payment checked to ensure the three documents match?

6. Is the record maintenance, including saving the purchase order, completed?

1. Is the delivery time(s) verified?

2. Is the purchase order printed/verified?

3. Are the receiving personnel identified and trained with written instructions available?

4. Are quality expectations clearly outlined?

5. Are substitutions notified to the concerned units?

6. Are product specifications communicated to the receiving individuals?

1. Is the space for receiving and preliminary storage identified?

2. Is the receiving equipment, such as carts/dollies, available and clean?

3. Are products verified visually for quality and condition?

4. Is the temperature of cold/frozen products verified with a proper receiving thermometer?

5. Are dates of short-life products verified?

6. For weight-based products, are they re-weighed to match the invoice?

7. Is the purchase order and invoice match verified?

8. Are products cross-checked with invoices and marked in the invoice?

9. Are discounts verified per contract?

10. Are transportation, shipping, and taxes verified?

11. Are prices verified and cross-checked with previous orders?

12. Are issues communicated promptly to delivery personnel?

1. Is shipment rejection recorded and communicated to the vendor according to procedures?

2. Are pictures of poor quality/damaged products taken and sent electronically to the vendor?

3. Are credits applied per agreed methods/procedures?

4. Is the returned product stored appropriately with signage advising staff not to use it, and copies kept?

5. Are shortened products notified to the concerned unit?

6. Is the invoice initially approved and ready for payment?

1. Is receiving equipment, such as carts/dollies, available to distribute/move products?

2. Are prices verified and cross-checked with previous orders before storing?

3. Are shorted/missing products status communicated to the concerned department?

4. Is the space for receiving and preliminary storage identified?

5. Are products that were shorted notified to the concerned department for reordering?

1. Are the first-in, first-out policy and proper rotation followed?

2. Is meat placed in the bottom of the freezer and refrigerator?

3. Is food stored at least six inches off the floor?

4. Is the storage area clean and organized?

5. Is the temperature of storage units checked frequently, at least twice a day?

6. Is all perishable food displaying proper dates before storing the product?

7. Is the refrigerator/freezer not overloaded?

8. Are damaged and spoiled foods thrown out, and if in doubt, are they thrown away?

9. Is a proper system maintained, and staff trained to follow procedures to avoid food-borne illnesses?

1. Are the greeter area, restroom area, dining room area, and register area prepared for front-of-the-house preparation?

1. Is the inside and outside property swept?

2. Are doors and windows cleaned?

3. Are menus fully stocked and clean?

4. Are the screen and décor dusted?

5. Are restrooms cleaned, and paper towels, toilet paper, and hand soap stocked?

6. Are tables, chairs, booths, booster seats, and high chairs wiped and sanitized?

7. Are salt & pepper and sugar caddies cleaned and stocked?

8. Are all condiments stocked?

9. Is stocking in FOH checked, and are employees made aware of non-available items?

1. Are all items stocked?

1. Is it ensured that all dishes, pots, pans, and utensils are cleaned and stored properly?

2. Is it ensured that all freezer, refrigerator, and dishwasher temperatures are checked and recorded?

3. Are all sinks cleaned and sanitized after use?

4. Are all work counters and surfaces cleaned and sanitized?

5. Are the oven and stove areas cleaned?

6. Are daily prep checklists prepared and posted prior to each shift?

7. Is it ensured that frozen products are thawed properly in accordance with food safety procedures?

1. Are Host/Hostess available?

2. Is the Waiter/Waitress ready for service?