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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.


Restaurant Manager Daily Checklist
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Date, location, manager on duty

Special events, reservations, large parties

Alarm disarmed, doors and emergency exits functional

First-aid kit stocked, incident log available

Exterior/entry clean, signage and lighting working

Schedule verified, absences/backfills resolved

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

Pre-shift briefing delivered (goals, specials)

Staff appearance and hygiene check

Handwashing sinks stocked (soap, towels)

Cold-holding temps logged (°C/°F)

Hot-holding temps logged (°C/°F)

Probe thermometers sanitized and calibrated

Corrective actions for out-of-range temps

Dining room set (tables, chairs, highchairs sanitized)

Menus/QR codes updated and clean

Condiment stations stocked, date/label verified

Music/lighting/HVAC at opening settings

Final FOH presentation photo

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

Grills/fryers/ovens at temp, oil quality acceptable

Prep tables sanitized, color-coded boards set

Smallwares and utensils clean and par-stocked

Final BOH line photo

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

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

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

Thawing plan verified and logged

Waste/trim from prior day reviewed

Delivery windows confirmed

Received items checked (quality, temp, quantity)

Invoices matched to PO, discrepancies noted

Date/label/rotation completed (FIFO)

Starting bank counted, safe verified

POS online, test receipt/payment run

Promotions/prices updated in POS

Gift cards/discounts tested if applicable

Guest wait times and seating flow reviewed

Random plate checks for spec/temperature

Mystery-guest/QA observations (if used)

New maintenance issues logged with priority

Critical equipment status (HVAC, dish, refrigeration)

Photo of issue attached (if any)

Incidents/near-misses recorded

Injury documentation complete, return-to-work steps

Pest check completed, findings logged

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

Online reviews monitored, responses queued

Local events/partnership notes

Cash drawers counted, deposits prepared

Voids/discounts/comps reviewed and approved

Sales, covers, labor snapshot recorded

Temperature logs completed, sanitizer ppm final check

Waste, transfers, and returns documented

Final facility walkthrough photos

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

Maintenance tickets summarized with status

Incident/guest complaint summary and follow-up

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

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