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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.


Closing Duties Checklist for Restaurant
55/55

Date, location, closing manager on duty

Notable events/issues today

All guest checks closed, open tabs resolved

Cash drawer counted, over/short recorded

Safe deposit prepared and verified

Voids, comps, discounts reviewed and approved

Tables, chairs, booths cleaned and sanitized

Floors swept and mopped (under/around furniture)

Condiment caddies cleaned, items dated/covered

Menus/QRs wiped or replaced, host stand organized

Highchairs/boosters sanitized and stored

Final FOH presentation photo

Bar top and speed rails cleaned/sanitized

Glassware washed and stored, polish towels hung to dry

Soda gun, nozzles, drip trays cleaned

Beer faucets wiped, liners/mats washed

Liquor/wine/beer pars checked, shortages noted

Bar fridges temps logged (°C/°F)

Liquor cage/cabinets locked

Cookline surfaces scraped, degreased, sanitized

Fryers filtered or oil changed per schedule

Grills/flat tops cleaned and seasoned as required

Ovens/combi units wiped, drip pans cleaned

Hoods left on cool-down then switched off per SOP

Smallwares and utensils washed, air-dried, stored

Final BOH line photo

All food labeled with item/date/time and covered

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

Walk-in/reach-in temps logged (°C/°F)

Thawing set in refrigeration with labels (if needed)

Dish machine cleaned, screens/arms removed and rinsed

Three-compartment sink drained, cleaned, stored dry

Squeegees, mops, buckets washed and hung to dry

Trash removed, interior bins washed and relined

Recycling/cardboard broken down and staged

Grease containers closed, no spills on ground

Dumpster area cleaned, lids shut, surrounding area clear

Pest check (traps, droppings, entry points) completed

Toilets, urinals, sinks cleaned and disinfected

Mirrors, counters polished, floors mopped

Soap, paper, and other supplies restocked for morning

Odor check passed

Bread/dairy/produce/protein reviewed for freshness

Dry goods/disposables counts spot-checked

New maintenance issues documented with priority

Critical equipment status (HVAC, refrigeration, dish) verified

Photos of issues attached

Small appliances off/unplugged where required

Gas valves/equipment power off per SOP

Lights set (security/night mode)

Back door, windows, liquor cage locked

Alarm armed, alarm code entry confirmed

Temperature/sanitizer logs updated

Notes for opening team/manager (priorities, shortages)

Final facility walkthrough photos (FOH/BOH/restrooms)

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