Checklist

Opening & Closing Operational Checklist Bundle (FOH & BOH)

Combined front-of-house and back-of-house interactive opening and closing checklists designed to make every shift predictable, auditable, and easier to train. Tracks who completed each step, captures incidents, and stores owner sign-off for accountability.

Interactive Tool

Opening & Closing Operational Checklist Bundle (FOH & BOH)

This interactive checklist guides Front of House (FOH) and Back of House (BOH) opening and closing tasks so shifts start and finish predictably. Use this every shift. Mark each item, add notes when something needs attention, and record incidents and owner sign-off to keep an auditable record.

How to use: Choose the shift and date, work through FOH checks first (if opening) or BOH closing checks (if closing) as appropriate. Answer each yes/no, tick applicable items, and add notes or incident details when necessary.

Acceptance criteria: All required items marked Yes/Done, no unchecked critical safety items, any incidents described in the incident section, and a name/time in the owner sign-off area.

Enter the date for this shift.
Select which shift this checklist applies to.
Name of the person completing the checklist.
Primary role of the person completing this checklist.
Start FOH checks below. (This is a section header.)
Confirm walkways and exits are clear and emergency equipment accessible.
Is the dining area temperature within expected comfort range?
Confirm the starting float or closing reconciliation as appropriate.
Check that service stations, condiments, silverware, and menus are stocked and ready.
Select items that were completed for FOH cleaning.
Confirmed procedure for last call, guest exits, and securing premises.
Start BOH checks below. (This is a section header.)
Confirm slip hazards removed, PPE available, and aisles clear.
Tick each temperature check completed and use notes for recorded values if needed.
Confirm equipment is at operating temperature and safe to use.
Check that prep lists are stocked and key items are portioned.
Confirm FIFO rotation and correct labeling for ready-to-eat items.
Any obvious spoilage should be removed and noted for inventory/waste logs.
Select cleaning tasks completed in the BOH.
Short notes for the next shift: issues to watch, open prep tasks, low-stock items.
If Yes, complete the incident description below and notify management as required.
Describe what happened, who was involved, immediate actions taken, and recommended follow-up.
Name of manager or owner who reviewed and signed off on this checklist.
Local time when the checklist was reviewed and signed.
Anything else that should be recorded, planned corrective actions, or supplier / ordering notes.
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