Checklists LibraryRestaurant Manager Daily Checklist

HoReCa

10/1/2025

Restaurant Manager Daily Checklist

The Restaurant Manager Duties Checklist is a practical, day-to-day guide that standardizes how general and shift managers run the operation from open to close. It consolidates the essentials—team scheduling and pre-shift briefs, food-safety controls (temperatures, sanitizer), inventory and par checks, vendor receiving, POS/cash handling, guest-experience monitoring, facilities and maintenance, incident reporting, and end-of-day reconciliation—so nothing critical is missed during busy service.

Organized by time blocks (opening, mid-shift, close) and by area (FOH, bar, kitchen, dish, restrooms), the checklist includes prompts to log temps and sanitizer ppm, verify allergen and HACCP steps, document deliveries and variances, record waste and 86’d items, and note corrective actions with owners and due dates. It doubles as a training aid for new managers, creates consistent handovers between shifts, and produces comparable data across locations for operational reviews.

Use it as a free printable PDF or run it in the TARGPatrol mobile app to assign tasks by role, capture photo proof, timestamp completion, receive alerts for missed items, and export manager reports with KPIs (sales vs. forecast, labor %, ticket times). This turns daily duties into a transparent, auditable workflow that improves readiness, compliance, and guest satisfaction.

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Date, location, manager on duty

Text

Special events, reservations, large parties

Text

Alarm disarmed, doors and emergency exits functional

Check

First-aid kit stocked, incident log available

Check

Exterior/entry clean, signage and lighting working

Media

Schedule verified, absences/backfills resolved

Check

Sections/roles assigned (FOH/BOH, breaks planned)

Text

Pre-shift briefing delivered (goals, specials)

Text

Staff appearance and hygiene check

Check

Handwashing sinks stocked (soap, towels)

Check

Cold-holding temps logged (°C/°F)

Number

Hot-holding temps logged (°C/°F)

Number

Probe thermometers sanitized and calibrated

Check

Corrective actions for out-of-range temps

Text

Dining room set (tables, chairs, highchairs sanitized)

Check

Menus/QR codes updated and clean

Check

Condiment stations stocked, date/label verified

Check

Music/lighting/HVAC at opening settings

Check

Final FOH presentation photo

Media

Hoods on, filters in place, make-up air functional

Check

Grills/fryers/ovens at temp, oil quality acceptable

Check

Prep tables sanitized, color-coded boards set

Check

Smallwares and utensils clean and par-stocked

Check

Final BOH line photo

Media

Key items to par (proteins, produce, dairy, bread)

Text

Dry goods/disposables to par (to-go, cups, napkins)

Text

Low-stock/out-of-stock recorded, substitutions approved

Text

Thawing plan verified and logged

Text

Waste/trim from prior day reviewed

Text

Delivery windows confirmed

Text

Received items checked (quality, temp, quantity)

Media

Invoices matched to PO, discrepancies noted

Text

Date/label/rotation completed (FIFO)

Check

Starting bank counted, safe verified

Number

POS online, test receipt/payment run

Check

Promotions/prices updated in POS

Check

Gift cards/discounts tested if applicable

Check

Guest wait times and seating flow reviewed

Text

Random plate checks for spec/temperature

Media

Mystery-guest/QA observations (if used)

Text

New maintenance issues logged with priority

Text

Critical equipment status (HVAC, dish, refrigeration)

Check

Photo of issue attached (if any)

Media

Incidents/near-misses recorded

Text

Injury documentation complete, return-to-work steps

Text

Pest check completed, findings logged

Text

Daily specials/promotions posted (boards/social if used)

Check

Online reviews monitored, responses queued

Text

Local events/partnership notes

Text

Cash drawers counted, deposits prepared

Number

Voids/discounts/comps reviewed and approved

Text

Sales, covers, labor snapshot recorded

Number

Temperature logs completed, sanitizer ppm final check

Number

Waste, transfers, and returns documented

Text

Final facility walkthrough photos

Media

Notes for next manager/chef (issues, pars, priorities)

Text

Maintenance tickets summarized with status

Text

Incident/guest complaint summary and follow-up

Text

KPI snapshot submitted (sales, labor %, key variances)

Number

Restaurant Manager Daily Checklist

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