NAME- DATE-

CHECKLIST (MORNING SHIFT)

PARTICULARS YES/NO REMARKS
Handover from Night Shift
Wake up Calls
Ensure cleanliness of lobby, restaurant and doorway
Check last night No Show and charge retention
Cross check arrivals & preference of assigned rooms
Check reg cards and updated details on system
Welcome drinks served to every guest
Special arrangements in any rooms
Feedbacks taken today
Check emails & messages
Check stationary
Check for dues
Late departures charges on any room
Check new reservations and their reg cards
Count float before closure
Handover to Afternoon Shift

MENTION ANY OTHER IMPORTANT MESSAGE-

NAME- DATE-

CHECKLIST (AFTERNOON SHIFT)

PARTICULARS YES/NO REMARKS
Handover From Morning Shift
Room Blocking & Pickup for Arrivals
Correspondence/Filing Done
Imp. Messages /Incident/Information for Next Shift
Keys Tally
Wake-Up Call & Record Done Properly
Inform Next Day’s Arrivals to H.K., R/S, Chef
Depatures for Next Day Confirmed
Welcome drinks served to every guest
Feedbacks taken today
Breakfast /Meal Coupon Issued to Guest
Review Expected Arrivals & Departure
Print daily report
Count float before closure
Cash Handed Over to Night Shift with Denomination

MENTION ANY OTHER IMPORTANT MESSAGE-

NAME- DATE-

CHECKLIST (NIGHT SHIFT)

PARTICULARS YES/NO REMARKS
Review Occupancy List Yes/No
Check Guest Details
Check The Tariff Posted
Keys Tally
Make Over Cash From F& B Outlets
Make Cash Cover/Close Todays Cash Book
Prepare Reports
Take Batch Close
Clean Reception and Back Office
Block Rooms for Expected Arrivals
Print Reg.Card & Key Jacket
Check Supportings of Rooms Occupied
BTC-Arranged as Displayed in Bill
Arrange Reservation Form Time Wise in Todays Arrival File
Cash Handed Over to Morning Shift

MENTION ANY OTHER IMPORTANT MESSAGE-

NAME- ROOM NO.- DATE-

CHECKLIST (GUEST ROOM)

PARTICULARS YES/NO REMARKS
Door locks working
Light switches & Lamps working
Windows open & close properly
Windows cleaned & free of cracks
Drapes straight and working
Controls for air conditioning/heat working properly
Beds made
Beds spread straight & clean
Fluffed/ Even pillows & clean
Rate cards placed
Furniture scratched or stained
Walls scratched or stained
Walls clean & free of cobwebs
Luggage racks in good condition
Pictures & mirrors clean
Telephone working
Clean ashtray
Minimum of 3 hangers
Clean toilet seat (both sides)
Underside of lavatory clean
Shower rod in good condition
Commode clean under rim
Flush working/ not choked
Bathroom free of odours
Shower curtain clean
Pop up stopper clean
Water spots on tiles
Towels placed (face,hand, bath, mat)
Faucets leaking
Broken tile
Toilet seat firm
Fixtures Firm
Ammenities placed (soap, shampoo,
conditioner,moisturizer, comb, shower cap, shaving kit,
dental kit, ear buds, tissues)

MENTION ANY OTHER IMPORTANT MESSAGE-

NAME- DATE-

CHECKLIST (MORNING SHIFT)

PARTICULARS YES/NO REMARKS
Turn on lights and music
Turn on POS system
Sign in or punch in
Sweep or vacuum floors
Empty trash bins
Clean and sanitize all windows, tables, and surfaces
Adjust tables and chairs as needed
Set tables with place settings
Restock or refill tabletop items
Inspect walls and curtains for any visible spots
Stock every station with clean glassware and silverware
Set up misen place at bar
Restock liquor at bar
Ensure the side station is stocked and stacked
Fill water pitchers
Wipe food preparation areas
Chop ingredients for kitchen stations
Add necessary tools and equipment to each station
Restock incoming inventory
Take stock of incoming items
Put incoming inventory in proper storage spaces

MENTION ANY OTHER IMPORTANT MESSAGE-

NAME- DATE-

CHECKLIST (NIGHT SHIFT)

PARTICULARS YES/NO REMARKS
Wipe down and sanitize all seats and surfaces
Wipe down all menus and checkbooks
Wipe down glass doors to remove fingerprints
Refill any condiments and napkin dispensers
Pull up grate and clean spills underneath
Sweep, vacuum, and/or mop all floors
Empty rag buckets at server station
Clean and plug beer taps
Polish glasses and roll silverware
Close out the register
Take out the trash
Close all windows
Turn off the lights and music
Sweep and mop all floors
Empty kitchen trash cans
Wash and/or sanitize all cooking utensils, cutting boards, pans, etc.
Empty the dishwasher
Clean and sanitize all prep areas and line stations
Scrub the flattop and change fryer oil
Take stock of inventory and adjust any orders
Consolidate containers of the same foods
Date and label all food that hasn’t been dated or labeled
Rotate inventory in fridge (first in, first out)
Restock all line stations
Ensure all perishable foods are properly stored
Check the temperature of freezers and fridges
Check that the freezers are shut tight
Turn off all heaters, ovens, and gas stoves
Make sure all other equipment and appliances are turned off
Make prep list for tomorrow’s prep cook

MENTION ANY OTHER IMPORTANT MESSAGE-