Restaurant Closing Checklist

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Streamline your daily restaurant closing duties with this restaurant closing checklist template. Ensure all tasks, including cleaning, inventory, and equipment checks are systematically completed.
Available for free in PDF or in-app.

Efficient Inspections with a Free Customizable Restaurant Closing Checklist

A restaurant closing checklist is designed to help staff systematically close the restaurant at the end of the day, ensuring that all areas are properly cleaned, secured, and prepared for the next day’s service. It covers 27 essential closing tasks, including the following:

Wiping down surfaces, sanitizing equipment, and ensuring hygiene throughout.
Checking and recording inventory levels in refrigerators and other storage areas helps prevent waste and ensures adequate supplies for the next day.
It emphasizes proper food handling and storage practices to maintain food safety standards.
Turning off and cleaning equipment, such as coffee makers and soda dispensers, ensures their proper functioning and longevity.
Completing end-of-day reports and documenting any relevant information for the next day’s staff ensures smooth handover and continuity.
It includes steps like locking doors and turning off lights to ensure the restaurant’s security.

With a comprehensive restaurant checklist template, staff can ensure a smooth and efficient shutdown process, leaving it clean, organized, and prepared for the next day’s operations.

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What is a Restaurant Closing Checklist?

A restaurant closing checklist is a tool to help restaurants ensure that all end-of-day tasks are completed efficiently and consistently. It serves as a step-by-step guide for restaurant staff to follow at the end of each shift, covering everything from cleaning and sanitizing to securing the premises.

This checklist typically includes tasks for both the front-of-house and back-of-house teams.

Moreover, a closing duties checklist for restaurants helps management finalize daily financials, update staff schedules, and ensure the restaurant is locked and secure. It helps restaurants maintain high standards of cleanliness and safety, streamline operations, and prepare for a smooth start the next day.

This process not only prevents potential issues but also ensures a consistent customer experience and a well-organized workspace for the staff.

What does a Restaurant Closing Checklist include?

A restaurant closing checklist is essential for ensuring that both the front-of-house (FOH) and back-of-house (BOH) operations are properly shut down at the end of the day.

Here’s what typically goes into these checklists:

Front-of-House (FOH) Closing Checklist

A comprehensive restaurant closing checklist for the FOH area, including the dining room, bar, and entryway, lists the following tasks:

Cleaning: Ensure all surfaces, including tables, chairs, and counters, are wiped down and sanitized. Floors should be swept and mopped, and trash bins emptied.
Bar Maintenance: Restock liquor and other bar supplies, clean bar tools and glasses, and sanitize the bar area.
Safety Measures: Verify that all doors and windows are securely locked. Ensure the security system is activated before leaving.
Organization: Arrange seating, menus, and other items neatly for the next day’s operation.
Financial Tasks: Count cash in registers, reconcile it with POS system records, and secure the funds in the safe.

Back-of-House (BOH) Closing Checklist

The BOH, where food is prepared and stored, requires a different set of tasks to ensure cleanliness and food safety. Key items on a BOH closing checklist include:

Sanitization: Clean and sanitize all kitchen surfaces, including prep stations and equipment. Wash all used dishes, utensils, and cookware.
Food Storage: Properly store leftovers and ingredients in labeled containers, ensuring all perishables are in the refrigerator or freezer. Check that all storage areas are pest-free and secure.
Equipment Shutdown: Turn off all kitchen appliances, such as stoves, ovens, fryers, and grills, to prevent fire hazards.
Inventory Check: Take inventory of ingredients and supplies, noting any items that need to be ordered. Discard any expired or spoiled ingredients.
Waste Management: Ensure all trash is properly disposed of, and bins are cleaned and lined for the next day.

👉 Use the GoAudits app to create and manage your own digital checklists

GoAudits makes it easy to improve your operational standards with customized checklists:

Create an account for free, choose from 100s of hospitality templates to customize.
Alternatively, build your own checklist with a user-friendly drag-and-drop interface.
Upload your current checklist in any format, and the GoAudits team will convert it for you at no cost within 1-2 days.

How Does a Restaurant Closing Checklist Benefit Your Business?

Here’s a breakdown of how implementing such a checklist can be advantageous:

A well-structured restaurant closing checklist ensures that every employee knows their responsibilities, reducing the chances of tasks being overlooked. It not only streamlines operations but also helps maintain a consistent level of service, essential for the smooth running of the restaurant.
Restaurant closing procedures that include proper storage of food, checking equipment, and securing the premises are essential for maintaining food safety standards. They help prevent contamination, spoilage, and foodborne illnesses, reducing potential risks that could harm both customers and your business reputation.
Ensuring that all appliances are turned off and that the security system is activated protects the restaurant from potential hazards like fires or break-ins.
A restaurant closing checklist serves as a training tool, especially for new employees. It provides clear instructions on what needs to be done, ensuring that all staff members are on the same page.
By including tasks such as turning off lights, adjusting HVAC settings, and securing valuable items, a restaurant closing checklist template can lead to significant cost savings. These routine restaurant closing procedures help reduce utility bills, prevent unnecessary wear and tear on equipment, and avoid losses due to theft or negligence.
This checklist ensures that no task is forgotten, from cleaning and sanitizing to securing the premises. It prepares the restaurant for the next day and contributes to a clean and organized environment.

By ensuring that all areas are clean, organized, and ready for the next day, restaurants can enhance customer service and boost customer confidence and loyalty. They can trust that they will receive the same high level of service and quality each time they visit.

👉 Learn more about the GoAudits app for restaurant operations, quality & compliance.

Tips for Efficiently Completing Restaurant Closing Duties

Implementing the following strategies will help streamline the restaurant closing procedures and ensure nothing is overlooked:

Use and Regularly Update the Restaurant Closing Checklist

A restaurant closing checklist template ensures every task is completed. Updating this checklist regularly to reflect any changes in procedures or new equipment can prevent missed steps.

Create a Closing Routine

Start by dividing tasks into categories, such as front-of-house, back-of-house, and management duties. It ensures that each area is thoroughly cleaned and prepared for the next day. Establishing a clear order of operations helps staff anticipate what needs to be done next, reducing downtime and minimizing errors.

Don’t Rush Through the Process & Overlook Critical Tasks

It’s tempting to rush through closing tasks, especially after a long shift. However, this can lead to missed or poorly completed tasks, which could affect operations the following day. Encourage your staff to prioritize accuracy over speed. Critical tasks should be double-checked. Implementing a final walkthrough by a manager or supervisor can help catch any overlooked tasks.

Time-Saving Hacks

To improve efficiency, implement time-saving hacks such as starting prep work for closing tasks before the shift ends. For instance, kitchen staff can begin cleaning and organizing during slower periods.

Communicate with Staff

Hold a brief meeting before closing begins to outline the evening’s responsibilities and address any concerns. Ensure that all staff members are clear on their duties, and maintain open lines of communication throughout the closing process. This helps to coordinate efforts, especially during busy times and ensures that everyone is working towards the same goals.

Other Popular Restaurant Checklists:

Restaurant Operations Checklist App

Easily perform audits anywhere in the facility using a mobile device.
Capture and attach photos as proof of compliance or areas needing attention.
Assign tasks, set deadlines, and track progress, all within a single app
Analyze data from audits to identify trends, pinpoint recurring issues, and assess compliance levels.

Restaurant Closing Checklist

Efficient Inspections with a Free Customizable Restaurant Closing Checklist

1. Has the sign on the door been flipped from to ‘Open’ to ‘Closed’?

2. Has the front door been wiped remove fingerprints and sanitised?

3. Have menus been wiped down and sanitized?

4. Have tables, counters, booths, high chairs, booster seats, and any other open surfaces been wiped down and sanitized?

5. Have all condiments, salt, pepper, and sugar been refilled?

6. Have all paper napkins been restocked?

7. Have chairs been sanitized?

8. Have chairs been placed on tabletops?

9. Have all water pitchers been emptied and cleaned?

10. Have all soda dispensers been cleaned and sanitized?

11. Have all freshly-cleaned glassware and silverware been dried appropriately?

12. Have all glassware and silverware been put away?

13. Have all table linens and napkins been folded?

14. Has all the trash been taken out?

15. Have the bins been sprayed down and cleaned before replacing with new bags?

16. Have the bathroom counters and sinks been wiped down and sanitized?

17. Has the coffeemaker been turned off; cleaned and sanitized?

18. Has the coffee station been tidied and restocked as needed?

19. End of day report printed or recorded?

20. Has the cash register been closed?

21. Have the floors been swept and vacuumed or mopped?

22. Inventory in refrigerators recorded?

23. Has it been ensured that no food is left out?

24. Have refrigerators and dessert cases been cleaned and sanitized?

25. Are all refrigerators and dessert cases set to 40°F?

26. Have kitchen sinks been wiped down; soap and paper towels restocked?

27. Is there anything that the next day’s staff should know before / during their service?

1. Systems, processes and practices keep people safe and safeguarded from abuse.

2. Safety and safeguarding systems, processes and practices are developed, implemented and communicated to staff.

3. People are protected from discrimination (any abuse or cause of psychological).

4. Safety is promoted in recruitment practice, arrangements in place to support staff, disciplinary procedures, and ongoing checks carried out.

5. Staff receive effective training in safety systems, processes and practices.

6. Staff understand their responsibilities and adhere to safeguarding policies and procedures.

7. If arrangements for using bank, agency and locum are made, you ensure staff keep people safe at all times.

8. Comprehensive risk assessments are carried out for people who use services and risk management plans are developed in line with the national guidance.

9. Impact on safety is assessed and monitored when carrying out changes to the service or the staff.

10. Residents have individual care records present (including clinical data, written and managed).

11. All staff ensure the proper and safe use of medicines.

12. Medicines are appropriately prescribed, administered and supplied to residents.

13. Care home ensures that residents receive their medicines as intended and recorded appropriately.

14. Residents' medicines are regularly reviewed, including the use of ‘when required’ medicines.

15. Care home ensures that residents' behaviour is not controlled by excessive or inappropriate use of medicines.

1. Lessons are learned and improvements are made when things go wrong.

2. Technology and equipment is used to enhance the delivery of effective care and treatment and to support residents' independence.

3. Staff are aware of the MHA Code of Practice and the rights of residents are protected by the Mental Health Act 1983.

4. Information about the outcomes of residents' care and treatment are routinely collected and monitored.

5. Care home ensures that staff have the skills, knowledge and experience to deliver effective care and support.

6. Residents have their assessed needs, preferences and choices met by staff with the right skills and knowledge

7. Staff are encouraged and given opportunities to develop.

8. Poor or variable staff performance is identified and managed.

9. All staff, including those in different teams, services and organisations are involved in assessing, planning and delivering appropriate care and treatment.

10. Those residents who may need extra support are identified.

11. Residents are empowered and supported to manage their own health, care and wellbeing and to maximise their independence.

12. Consent to care and treatment is always sought in line with legislation and guidance.

13. Staff understand the relevant consent and decision making requirements of legislation and guidance (including the Mental Capacity Act 2005 and the Children’s Acts 1989/2004).

14. The process for seeking consent is monitored and reviewed to ensure it meets legal requirements and follows relevant national guidance.

1. Care home ensures that people are treated with kindness, respect, and compassion and that they are given emotional support when needed.

2. Staff understand and respect the personal, cultural, social and religious needs of people and how these may relate to care needs.

3. Staff take the time to interact with people who use the service and those close to them in a respectful and considerate manner.

4. Staff show an encouraging, sensitive and supportive attitude to people who use services and those close to them.

5. Staff raise concerns about disrespectful, discriminatory or abusive behaviour or attitudes.

6. Residents are given appropriate and timely support and information to cope emotionally with their care, treatment or condition.

7. Residents are empowered and supported, to use and link with support networks and advocacy, so that it will have a positive impact on their health, care and wellbeing.

8. Residents' privacy, dignity and independence is respected and promoted.

9. Care home and staff make sure that people’s privacy and dignity needs are understood and always respected.

10. Saff respond in a compassionate, timely and appropriate way when people experience physical pain, discomfort or emotional distress.

11. Residents are assured that information about them is treated confidentially in a way that complies with the Data Protection Act.

1. Residents receive personalised care that is responsive to their needs.

2. Facilities and premises are appropriate for the services that are delivered.

3. Care home identifies and meets the information and communication needs of people with a disability or sensory loss.

4. Residents are supported during referral, transfer between services and discharge.

5. Reasonable adjustments are made so that residents with a disability can access and use services on an equal basis to others.

6. Care home takes into account the particular needs and choices of different residents.

7. Residents with the most urgent needs have their care and treatment prioritised.

8. Residents' concerns and complaints are listened and responded to and used to improve the quality of care.

9. Residents who use the service know how to make a complaint or raise concerns.

10. Is it easy for individuals to use the complaints process or raise a concern?

11. Are complaints effectively handled (ensure openness and transparency, confidentiality, regular updates for the complainant, a timely response and explanation of the outcome, and a formal record)?