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Templates & checklists

Copy, print, stick on the wall

Six checklists restaurants actually use. Tick them on screen, or print any one. Free, no email required.

Opening checklist (FOH)

Unlock, lights, music, HVAC set
Walk the floor: tables level, chairs clean, floors swept
Wipe menus / check QR cards on every table
Set up host stand: reservations list open, waitlist ready
Count and log opening cash float
Log in to POS; confirm printers and KDS are online
Check specials and 86 list with the kitchen
Brief staff: sections, reservations, VIPs, happy hour times
Stock server stations: cutlery, napkins, condiments
Restrooms checked and stocked

Closing checklist (FOH)

Last-call time confirmed with kitchen and bar
Every open table settled and closed on POS
Run end-of-day report; note over/short on cash
Tips recorded and pooled per policy
Wipe and reset tables; chairs up
Restock server stations for the morning
Sweep and mop dining room; restrooms cleaned
Turn off music, TVs, patio lights; check doors
Note any incidents, complaints or 86'd items for the manager
Lock up; set alarm

Kitchen opening checklist

Fridge / freezer temperatures logged
Check delivery invoices against the order
Rotate stock: first in, first out; label dates
Prep list from yesterday's close and today's bookings
Line check: every station stocked to par
Equipment on and at temperature; hood running
Hand-wash and sanitiser stations full
Specials confirmed and entered in the POS
KDS on; test one ticket from POS

Weekly inventory count sheet

Same day, same time, same person each week
Count before deliveries arrive
Go shelf by shelf, not by category — don't skip around
Record in the unit you buy in (case, kg, litre)
Note anything expired or damaged separately as waste
Enter counts into inventory the same day
Compare theoretical vs actual usage; investigate gaps over 3%
Set par levels and low-stock alerts from the results

New staff onboarding (first week)

Day 1: tour, uniform, POS login created with the right role
Day 1: shadow a senior server for one full service
Day 2: take orders on POS with supervision; practise split bills
Day 2: QR ordering flow and waiter requests explained
Day 3: allergen and modifier training on every menu item
Day 4: run a section solo with a floor lead nearby
Day 5: cash handling, tips policy, closing duties
End of week: 15-minute check-in; confirm schedule

Monthly owner review

Sales vs same month last year
Food cost % and prime cost %
Top 10 dishes by margin, bottom 10 by sales
Average ticket and table turns by day
Labour hours vs sales by shift
Waste log total and top causes
Review and reply to online reviews
Supplier price changes; re-price if needed
Upcoming holidays, events, staffing needs

Want these built into the system?

OnyxDine's staff module tracks opening/closing tasks per shift, and inventory does the count sheet for you.

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