Free template
Restaurant manager's daily checklist
The other sheets record what the building did. This one records what the manager did. It runs in three blocks — before service, during service, after service — and the first line is reading the handover you were left.
How to use it
- 01Print one per manager per shift and keep the week in one folder.
- 02Sign the bottom with your name and the time you finished, every shift.
- 03Read yesterday's sheet before you start today's. Two minutes.
- 04At the end of the week, read the Note column only. That is your list of what to fix.
Restaurant manager's daily checklist
Site ______________ Week beginning ____ / ____ / ______
Swipe the sheet sideways to see every column.
| Step | Done | Note |
|---|---|---|
| Before service — last shift's handover read, outstanding items picked up | ||
| Fridge and freezer readings reviewed, not just taken | ||
| Anything abnormal from yesterday chased to a conclusion | ||
| Bookings and covers checked against the prep list | ||
| Staffing confirmed for the whole shift, gaps covered | ||
| Cleaning tasks due today given to someone by name | ||
| Deliveries expected, and who checks them in at the door | ||
| Shortages, off-menu items and specials briefed to the whole team | ||
| During service — walk the pass, bar, toilets and bin store once an hour | ||
| Ticket times checked in the first hour, not the third | ||
| Any guest complaint written down as well as handled | ||
| Any equipment fault logged the moment it appears | ||
| After service — waste recorded with the reason, not just the amount | ||
| Closing sheet signed off with a name and a time | ||
| Handover written for the next shift before you leave | ||
| Tomorrow's three priorities left in writing | ||
- A manager who ticks this page and writes nothing in the Note column has not used it.
- The three priorities at the bottom are the whole point: they are what the next manager opens on.
Completed by ____________________ Time ______ Checked by ____________________
This is a working sheet, not a legal record. Set your own targets and frequencies, and keep whatever your local authority asks you to keep.
Restaurant Operations Audit
One sheet fixes one part of the day. Which part of your operation is most exposed?
The Audit is 9 questions about how you open, close, clean, log temperatures, hand over and track waste. It takes about 3 minutes on a phone. You get a scored report back: where you are exposed, what to fix first, and what a good standard looks like for your type of site.
Every line in the report is traceable to something you told us. It is free, and it makes no claim about your legal or food-safety position.
Start the free Audit