Restaurant & Bar Opening and Closing Procedures
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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