HoReCa
10/1/2025New Restaurant Employee Orientation Checklist
A New Restaurant Employee Orientation Checklist helps managers turn the first day on the job into a clear, organized process. Instead of rushing through paperwork and kitchen tours, the checklist walks both the trainer and the new hire step by step — from completing HR forms and issuing uniforms to explaining policies, health rules, and customer service expectations. Each item is written in plain, actionable language so nothing important is skipped.
For employees, it creates structure and reduces stress. They see exactly what to expect on day one: introductions to coworkers, a guided walk through the dining room and kitchen, and hands-on practice with POS systems or station duties. By checking off each item, both the employee and the manager confirm that training milestones are met.
For managers and owners, the checklist builds consistency across teams. Every new server, cook, or dishwasher receives the same orientation, which improves compliance, food safety, and service standards. It also provides a record of completion — useful for audits, certifications, and performance reviews.
The checklist can be used as a printable PDF for small teams or integrated into a mobile app where supervisors can attach photos, add comments, and track progress in real time. Keeping it updated ensures every new hire is welcomed, trained, and ready to contribute confidently from the very first shift.
New hire paperwork completed (tax, I-9, contracts)
Government-issued ID verified
Emergency contact info recorded
Payroll and scheduling system access provided
Welcome session completed (mission, values, service philosophy)
Code of conduct, dress code, and attendance explained
Employee introduced to team culture and communication channels
Note any questions about restaurant values or policies
Food handler certification verified (if required)
Fire exits and evacuation routes explained
PPE issued (gloves, aprons, hairnets)
Record date of safety training completion
Kitchen, prep, storage, and dish areas toured
Dining room, host stand, and bar areas introduced
Employee introduced to supervisor and shift leads
Seating chart and section system explained
POS login created and tested
Record employee POS ID number
Clock-in/clock-out procedure demonstrated
Scheduling app/shift swap process explained
Station responsibilities demonstrated (host, server, cook, dishwasher, barback)
Employee performed first practice task
Rate skill confidence (0 = low, 5 = high)
Upload photo of completed training task (e.g., plated dish, order ticket)
Food storage procedures reviewed (temps, labeling, FIFO)
Allergens and cross-contamination prevention explained
Cleaning and sanitizing duties demonstrated
Upload photo of cleaned workstation or labeled food
Note any hygiene training follow-up needed
Greeting and seating procedure role-played
Order-taking and upselling practices explained
Customer complaint handling demonstrated
Record employee practice order-taking time (sec)
Trainer notes on guest service performance
Supervisor comments and training plan for next 10 days
Probationary review date scheduled
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