Restaurant & Bar Opening and Closing Procedures

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🏨 Training Module:
Restaurant & Bar Opening and Closing Procedures

🎯 Training Objective

To ensure smooth, consistent, and professional restaurant and bar operations every day by following standard opening and closing procedures — maintaining cleanliness, readiness, and safety.

🔹 Section 1: Restaurant Opening Procedures

1. Pre-Opening Preparation (Before Guests Arrive)

Timeframe: 1–2 hours before service

Task Key Actions Responsible
1. Staff Punctuality & Briefing - Arrive on time, groomed and in uniform- Attend pre-shift briefing: daily specials, reservations, promotions, VIP guests Supervisor / Manager
2. Restaurant Cleanliness - Sweep/mop floors, dust tables, chairs, decorations- Clean and sanitize all service areas, counters, and restrooms Waiters / Stewards
3. Table Setup - Arrange tables and chairs properly- Set tablecloths, cutlery, napkins, glasses, condiments- Check centerpiece and menu cards are clean Waiters / Hostess
4. POS and Cash Float - Log into POS system- Verify cash float and credit card machine Cashier
5. Supplies & Equipment Check - Ensure all equipment (coffee machine, fridge, toaster, etc.) works- Check sufficient cutlery, plates, glassware, and napkins Stewarding / Bar / Waiter
6. Beverage and Food Stock Check - Verify opening stock levels in bar and kitchen- Refill garnish, ice, mixers, fruits, etc. Bartender / Storekeeper
7. Music, Lighting, and Ambience - Adjust lighting, background music, temperature, and scent for comfort Supervisor / Hostess
8. Opening Report - Sign the daily opening checklist- Report any missing items or damages Supervisor

🔹 Section 2: Bar Opening Procedures

Task Key Actions Responsible
1. Bar Setup - Clean bar counter and shelves- Polish glassware- Refill garnishes, mixers, and ice Bartender
2. Check Liquor Stock - Verify par stock of spirits, wines, and beers- Record shortages on requisition form Bartender / Bar Supervisor
3. Equipment Inspection - Test blenders, fridges, beer taps, and dispensers- Ensure coolers are running Bartender
4. Float & POS System - Verify opening cash balance and login to POS- Ensure receipt paper and printer working Cashier
5. Pre-Service Tasting (Optional) - Taste daily cocktail or signature drink for quality check Bar Supervisor

🔹 Section 3: Restaurant Closing Procedures

1. Guest Service Completion

  • Stop taking new orders as per closing time policy.

  • Politely inform guests of last orders.

  • Ensure all bills are settled and tables are cleared.

2. Cleaning & Resetting

Task Action
Tables & Chairs Wipe down and reset for next day.
Floors & Surfaces Sweep, mop, sanitize all areas.
Utensils & Glassware Clean, dry, and store properly.
Condiments & Menus Clean or replace; remove expired condiments.
Restrooms Ensure final cleaning and supply replenishment.

3. Cash & Reports

  • Close POS system, print sales reports.

  • Count and reconcile cash with reports.

  • Submit cash and reports to accounting or duty manager.

4. Equipment Shutdown

  • Turn off lights, music, fans, gas, and coffee machines.

  • Empty and clean coffee grinders and juice machines.

  • Store food and beverages properly (fridge/freezer).

  • Dispose of waste properly.

5. End-of-Day Reporting

  • Complete closing checklist.

  • Record any breakages, maintenance issues, or unusual incidents.

  • Supervisor signs off before leaving.

🔹 Section 4: Bar Closing Procedures

Task Key Actions
1. Stop Service & Final Orders Announce last call politely to guests.
2. Cash Out Print sales summary, reconcile with cash float.
3. Beverage Stock Count Count bottles and mixers; note differences in logbook.
4. Cleaning Wash all glassware, tools, and counters.
5. Equipment Shutdown Turn off dispensers, fridges (if required), lights, and bar TV/music.
6. Waste Disposal Properly dispose of fruit, garnishes, and trash.
7. Lock & Secure Lock all storage cabinets and refrigerators.
8. Supervisor Sign-Off Final walkthrough and signature before leaving.

🔹 Section 5: Safety and Hygiene Notes

  • Always use gloves and proper cleaning chemicals.

  • Store chemicals away from food.

  • Check fire exits and extinguishers before leaving.

  • Keep all doors and windows locked after closing.

🔹 Section 6: Supervisor’s Daily Checklist Example

Area Check Remarks
Dining Area Clean ✅ / ❌
Tables Properly Set ✅ / ❌
POS System & Cash ✅ / ❌
Lighting & Music ✅ / ❌
Kitchen Coordination Done ✅ / ❌
Bar Stock Checked ✅ / ❌
Guest Comments Reviewed ✅ / ❌
Closing Report Completed ✅ / ❌

🔹 Training Assessment

Trainees must be able to:

  1. Demonstrate full table setup and bar mise en place.

  2. Perform daily opening and closing checklists correctly.

  3. Identify and report operational issues.

  4. Maintain hygiene and safety during setup and closing.


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