SUBJECT: Manager/ Supervisor Opening Checklist

AIM: To have an organized and efficient operational environment to provide exceptional & personalized
customer service.
APPLIES TO: Manager (Assistant) & Supervisor (s)
MORNING SHIFT SUN MON TUE WED THU FRI SAT

12;00 – Open Restaurant Door

Check all locks & unlock where necessary

Safe Handling procedure -

Get a witness and check the safe content – Sign the safe control sheet

Hand over the cash float to cashier– SR & restaurant mobile phone

Make sure you have enough change for back up

All petty cash expenses must be approved by manager before you reimburse, Procedure
– Take money from cashier and inform, 2ed shift supervisor to replenish from petty cash

Update Petty Cash Register after expenses

Sales hand over -

Count all cash sales in front of the driver and hand over, make sure you take signature

Check if you have enough change for next day. If not, take money from extra float and
hade over to driver with all denomination you need. Do not forget to take signature

Verify with the kitchen for non-available items (N/A)

Do the board – N/A items; Up selling items, Drinks of the day, Dish of the day ………

07H30 – Do the Briefing – Check the staff grooming & sanitation

Double check the Pastry Sheet – The shelf life

Receiving (Delivery notes and invoices) - Follow the administration guideline

If any discrepancy in your order – inform to Manager and send discrepancy report to the
supplier (Follow the procedure as per the ADM guideline)

Check you have enough drinking water for staffs

Check the cleanliness of café staff dining table/ microwave oven/ fridge/ chairs

Check the cleanliness of café back area (behind the back door)

Cross check the other position checklist (Done or not)

Check if you have any items to return to the factory – yes, follow the procedure
CHECK THE RESTAURANT:
- Tables, chairs & sofas are clean free from crumbs and aligned
- Menu Cards are Cleaned not Damaged
- The cushions place as per standard (No Zip visible)
- Windowpanes cleanliness
- Signage clean & in good working condition
- Dimming system to set to correct level (FULL in morning hours)
- The music - (Random, Repeat Disc & Master Volume on level not loud)
- The air Con on correct temp (23 C)
- The floor clean and free from any stain
- The magazines are well placed (Expiring dates, qty)
- The POS is switch on and functioning
- There are sufficient menus and that they are clean
- The service stations are properly stacked and clean
- The sugar bowls are clean & full
- The cruet sets are clean and full

THE BAR:
o Food casing clean free from fingerprint
o The temperature control sheet is filled in correctly
o All food display is aligned with the appropriate name tags and clean
o The fridges are clean and in good working condition
o The bar M.E.P is as per standard (As per par stock)
o The machines are working properly
o The bin is wiped clean
o The equipment’s in service are clean and enough qty to work
o Floor clean

08H00 - READY FOR SERVICE

THE BACK AREA:

o The floor – Clean mopped and dry
o The cupboard in order
o The dish wash clean and wiped
o The kitchen clean and ready for service

Update manager about shift and sales or any maintenance problem

Place order to suppliers -

Placed the soft and dry before 3.00 PM (Follow the ADM guideline)

Check with the kitchen and bar that they have enough M.E.P for the operations

Operations -

Interact with customers help to speed service where needed

Solve any problem that may arise – make sure that guest leaves happy

11H55–Briefing

Ready for lunch service

15.45H00 – HANDOVER to Evening Shift

Cash Out the morning shift cashier and assign the afternoon shift cashier

Check the cash sales & the credit card sales separate them and place them into appro-
priate bags

Handover the restaurant to the afternoon supervisor

Fill the safe sheet and handover to the afternoon supervisor

16H00 – END OF SHIFT

SIGNATURE: