A restaurant operations checklist captures all the repeatable routines that keep each shift running smoothly — from opening prep to mid-service checks, closing duties, and preventive tasks. When everyone follows the same playbook, the floor stays calmer, and guests feel the difference.

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Below is a copy-and-paste-ready restaurant operations checklist you can use as-is or tailor to your operations. 

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Daily Opening Checklist

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The opening checklist is where you win the shift before the first guest walks in. It turns “getting ready” into a clear sequence, so you’re not discovering problems once the room is full. 

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Front-Of-House (FOH) Open

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Use this list to get your dining room and FOH tools guest-ready.

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• Reset the dining room (wipe tables, align chairs, spot-clean floors).

• Check the vibe (set lighting, music, thermostat, and entry cleanliness).

• Turn on host stand systems (reservations and waitlist tools, if used).

• Charge and test tablets and phones at the host stand.

• Test POS terminals and printers (run a quick print and payment check).

• Stock service stations (silver, glassware, napkins, water, condiments).

• Inspect restrooms (clean surfaces, fill soap and paper, empty trash).

• Run a fast pre-shift standards reminder (greeting, pacing, VIP notes).

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Back-Of-House (BOH) Open

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Use this list to set a safe, organized line before tickets roll in.

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• Sanitize and set each station (boards, knives, towels, labels ready).

• Pull line pars and set backups where cooks can reach them fast.

• Log walk-in and reach-in temps and fix anything out of range.

• Review the prep list and assign priorities for the shift.

• Warm up equipment (ovens, fryers, grills, hood, hot holding).

• Prep dish pit (mix sanitizer, stage racks, clear drains).

• Review the allergy board and today’s 86s with FOH and BOH leads.

• Do a quick safety sweep (mats down, floors dry, exits clear).

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Daily Closing Checklist

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Closing is the handoff between today’s service and tomorrow’s success. A good close doesn’t just “clean up.” It resets the restaurant to zero so the opener can walk in and start strong. 

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Front-Of-House (FOH) Close

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Use this list to reset FOH and leave clear notes for the next shift.

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• Walk the floor and reset it (clear tables, reset chairs, restock stations).

• Clean high-touch spots (host stand, doors, menus, or QR signage).

• Reset restrooms for morning (clean, stock, empty trash).

• Run cash-out and tip-out, then verify totals.

• Drop drawers and secure cash per policy.

• Close POS and reservation tools and plug in devices to charge.

• Write end-of-night notes (86s, guest issues, maintenance needs).

• Lock up the building (doors, windows, patio, alarms, final walk-through).

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Back-Of-House (BOH) Close

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Use this list to protect food safety and leave a clean kitchen.

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• Break down stations and sanitize every surface.

• Cool, store, and date-mark all food correctly.

• Organize the walk-in and confirm FIFO.

• Shut down dish pit (clear drains, log sanitizer, power down).

• Deep-clean line equipment (grills, fryers, slicers, smallwares).

• Sweep and mop BOH floors, then clean and hang mats.

• Take out trash, recycling, and compost, then reline bins.

• Complete grease and hood tasks on schedule.

• Log final cooler temps before you leave.

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Manager On-Shift Checklist

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This is the “keel” checklist. It keeps the shift balanced even when volume swings and a crisis happens. The manager isn’t there to react to every problem. The manager is there to spot issues early, set the pace, and protect standards while the team executes. 

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• Run pre-shift huddle (roles, goals, 86s, allergy reminders, VIP notes).

• Confirm floor plan and pacing plan for the first rush.

• Match staffing to the forecast and adjust sections early.

• Verify vendor and delivery orders as they arrive.

• Walk FOH and BOH after open and fix gaps fast.

• Monitor reservations and wait times and rebalance pacing.

• Track service recovery and comps as they happen.

• Check labor and sales mid-shift and make cut or call decisions.

• Coach one live standard during service (greeting, resets, upsells).

• Write a clear recap and pass handoff notes to the next lead.

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Weekly Operations Checklist

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Weekly checklists are where you stop small cracks from turning into expensive problems. This is the rhythm that keeps inventory tight and standards from drifting between shifts. 

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• Count inventory for core categories.

• Review variances, waste, and comps.

• Adjust ordering and par levels for next week’s demand.

• Complete FOH deep-clean zone for the week.

• Complete BOH deep-clean zone for the week.

• Inspect equipment for wear (gaskets, filters, pilots, smallwares).

• Review the schedule against the forecast and large bookings.

• Check menu performance (top sellers, slow movers, 86 patterns).

• Log one ops win and one ops fix for next week.

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Monthly Operations Checklist

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Monthly ops checks are your “zoom out” moment. They connect what happened on the floor this month to what shows up in your numbers, your safety record, and your team’s growth. 

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• Review the prime cost and the profit and loss statement (P&L).

• Review labor efficiency and scheduling trends.

• Audit vendor pricing and renegotiate or re-shop as needed.

• Run a food safety and compliance self-audit.

• Review preventive maintenance logs and book service.

• Refresh training based on repeat shift issues.

• Review guest feedback and reputation trends.

• Spot-check recipe costs and menu pricing.

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Food Safety, Cleaning, And Maintenance Essentials

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This section covers the rules that never get a day off. Food safety and maintenance habits protect your guests and your reputation. They also prevent the slow-burning problems that wreck shifts later, like a failing cooler.

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• Log all temps on schedule and fix problems right away.

• Follow cross-contamination controls (storage order, boards, sanitizer).

• Handle allergens with clear labels and zero shortcuts.

• Store chemicals correctly and keep the safety data sheet (SDS) info easy to find.

• Check pest-prevention basics (seals, traps, no overnight exposure).

• Walk the building for safety (dry floors, clear exits, stable equipment).

• Inspect equipment for hazards (cords, guards, gas smells, heat issues).

• Verify sanitizer concentrations and record them.

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Streamline Your Operations & Improve Guest

Experience With Hostie

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Even the best checklist gets stretched thin when the phone won’t stop ringing mid-rush. Hostie takes guest calls, texts, and emails off your team’s plate without losing your brand voice, so your FOH staff can stay focused on the floor.

Here’s how Hostie helps daily operations run smoother:

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• Answers every guest, every time: Hostie handles unlimited call flows for reservations, events, and common questions, speaking in your tone so service stays consistent even when you’re slammed.
• Keeps you in control, not in the dark: You get real-time transcripts and a live view of every interaction, with the option to jump in anytime.
• Unifies communication and guest data: One inbox for calls, texts, and emails, connected to your integrations, plus guest insights and reporting that show who’s calling and what they need most.
• Built for real restaurants: Conversational, multilingual AI that feels like a reliable teammate, accessible from any device, backed by hands-on operator support and secure, compliant tech. If you run a group, Hostie also rolls everything up across locations with shared visibility and scoring.

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If you want your FOH checklist to include “phones covered” without adding labor, Hostie is the simplest way to protect pace and guest experience all shift long!

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Conclusion

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A solid restaurant operations checklist keeps consistency alive even on the nights when you’re short-staffed, the phone won’t stop ringing, and the kitchen is in the weeds. 

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It gives your team a shared playbook, so service stays steady, and guests get the experience you meant to deliver.

And if you’re honest about where shifts still wobble, guest communication is usually on the list. Calls and texts spike right when FOH needs to be on the floor. 

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That’s exactly why we built Hostie. We support your staff by handling those moments in your brand voice and keeping every conversation visible, so nothing slips through the cracks.

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If you want to add “phones covered” to your operations checklist without adding more burden to your team, see Hostie in action and start your free trial today. 

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