Restaurant & Bar Opening and Closing Procedures

🏨 Training Module:

Restaurant & Bar Opening and Closing Procedures







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🎯 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.



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🔹 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

















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🔹 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

















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🔹 Section 3: Restaurant Closing Procedures









1. Guest Service Completion













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Stop taking new orders as per closing time policy.





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Politely inform guests of last orders.





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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













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Close POS system, print sales reports.





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Count and reconcile cash with reports.





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Submit cash and reports to accounting or duty manager.













4. Equipment Shutdown













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





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Empty and clean coffee grinders and juice machines.





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Store food and beverages properly (fridge/freezer).





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Dispose of waste properly.













5. End-of-Day Reporting













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Complete closing checklist.





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Record any breakages, maintenance issues, or unusual incidents.





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Supervisor signs off before leaving.











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🔹 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.

















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🔹 Section 5: Safety and Hygiene Notes













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Always use gloves and proper cleaning chemicals.





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Store chemicals away from food.





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Check fire exits and extinguishers before leaving.





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Keep all doors and windows locked after closing.











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🔹 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



✅ / ❌





















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🔹 Training Assessment









Trainees must be able to:









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Demonstrate full table setup and bar mise en place.





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Perform daily opening and closing checklists correctly.





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Identify and report operational issues.





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Maintain hygiene and safety during setup and closing.





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