Checklists LibraryClosing Duties Checklist for Restaurant

HoReCa

10/1/2025

Closing Duties Checklist for Restaurant

The Closing Duties Checklist for Restaurant is a practical end-of-day guide that standardizes how teams shut down the operation safely, cleanly, and audit-ready. It walks staff through the entire close-out sequence—from resolving open checks and cash/credit settlement to FOH reset, bar breakdown, kitchen line sanitation, safe cooling and labeling of leftovers, dish area clean-down, waste and recycling, restroom hygiene, and final security steps. Managers capture key controls along the way: temperature and sanitizer logs, waste and 86’d items, low-stock notes and order suggestions, maintenance issues, pest checks, and a final walk-through so nothing is missed before the alarm is armed.

Designed for real workflows, the checklist reduces next-day delays and improves compliance by creating a single, repeatable routine that documents who completed each task and when. It helps extend equipment life, minimize odors and pests, and hand off a clean, organized restaurant to the opening team—improving readiness and guest experience from the first seating.

Use it as a free printable PDF for binders and host stands, or run it in the TARGPatrol mobile app to assign duties by role, attach photo proof, timestamp completion, trigger alerts for missed items, and export clean close-out reports for managers and auditors.

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Date, location, closing manager on duty

Text

Notable events/issues today

Text

All guest checks closed, open tabs resolved

Check

Cash drawer counted, over/short recorded

Number

Safe deposit prepared and verified

Number

Voids, comps, discounts reviewed and approved

Text

Tables, chairs, booths cleaned and sanitized

Check

Floors swept and mopped (under/around furniture)

Media

Condiment caddies cleaned, items dated/covered

Check

Menus/QRs wiped or replaced, host stand organized

Check

Highchairs/boosters sanitized and stored

Check

Final FOH presentation photo

Media

Bar top and speed rails cleaned/sanitized

Check

Glassware washed and stored, polish towels hung to dry

Check

Soda gun, nozzles, drip trays cleaned

Check

Beer faucets wiped, liners/mats washed

Check

Liquor/wine/beer pars checked, shortages noted

Text

Bar fridges temps logged (°C/°F)

Number

Liquor cage/cabinets locked

Check

Cookline surfaces scraped, degreased, sanitized

Check

Fryers filtered or oil changed per schedule

Text

Grills/flat tops cleaned and seasoned as required

Check

Ovens/combi units wiped, drip pans cleaned

Check

Hoods left on cool-down then switched off per SOP

Check

Smallwares and utensils washed, air-dried, stored

Check

Final BOH line photo

Media

All food labeled with item/date/time and covered

Check

Walk-in/reach-in organized, no items on floor

Media

Walk-in/reach-in temps logged (°C/°F)

Number

Thawing set in refrigeration with labels (if needed)

Text

Dish machine cleaned, screens/arms removed and rinsed

Check

Three-compartment sink drained, cleaned, stored dry

Check

Squeegees, mops, buckets washed and hung to dry

Media

Trash removed, interior bins washed and relined

Media

Recycling/cardboard broken down and staged

Check

Grease containers closed, no spills on ground

Check

Dumpster area cleaned, lids shut, surrounding area clear

Media

Pest check (traps, droppings, entry points) completed

Text

Toilets, urinals, sinks cleaned and disinfected

Check

Mirrors, counters polished, floors mopped

Check

Soap, paper, and other supplies restocked for morning

Number

Odor check passed

Check

Bread/dairy/produce/protein reviewed for freshness

Text

Dry goods/disposables counts spot-checked

Text

New maintenance issues documented with priority

Text

Critical equipment status (HVAC, refrigeration, dish) verified

Check

Photos of issues attached

Media

Small appliances off/unplugged where required

Check

Gas valves/equipment power off per SOP

Check

Lights set (security/night mode)

Check

Back door, windows, liquor cage locked

Check

Alarm armed, alarm code entry confirmed

Check

Temperature/sanitizer logs updated

Check

Notes for opening team/manager (priorities, shortages)

Text

Final facility walkthrough photos (FOH/BOH/restrooms)

Media

Closing Duties Checklist for Restaurant

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