The Ultimate Restaurant Manager Checklist

Being a restaurant manager isn’t easy—with staff schedules, inventory, customer complaints, and compliance issues all vying for your attention, a restaurant manager checklist is a must-have tool. It’s your roadmap to how to manage a restaurant successfully, ensuring nothing falls through the cracks.

The checklist serves as a systematic guide for restaurant managers to ensure all tasks and responsibilities are completed efficiently. Read on to find out how to create your restaurant checklist and put it to work.

What is a restaurant manager checklist?

A restaurant manager checklist is a list of tasks that a restaurant manager uses to ensure all daily, weekly, and monthly tasks are completed. It is an essential tool for ensuring that all key operational tasks and responsibilities are addressed throughout the day in your small business. 

If you know how to be a good restaurant manager, you know that being organized is very important. A checklist helps you stay organized, oversee staff, maintain high standards, and ensure a positive guest experience.

Benefits of using a checklist as a restaurant manager.

When you’re the manager of a restaurant, you’ve got a lot on your plate (pun intended). Using a restaurant manager checklist can make your life easier and your restaurant more successful. Here’s how it can help you: 

• Improve efficiency. Streamlining operations can save you time and reduce errors. With a checklist, you can quickly tick off tasks and move on to the next one without missing a beat.
• Enhance staff management. A checklist ensures your staff are well-trained, scheduled properly, and motivated. It helps you keep track of who’s doing what and ensures everyone is pulling their weight.
• Increase customer satisfaction. Maintaining high service standards keeps customers coming back. A checklist helps ensure that every detail, from table settings to customer greetings, meets your standards.
• Ensure compliance and safety. Meeting health and safety standards is non-negotiable. A checklist helps you stay on top of compliance issues, from food safety to fire regulations.
• Control budget and expenses. Managing inventory and expenses effectively is crucial for profitability. A checklist helps you monitor stock levels, track expenses, and avoid waste.

What should a restaurant manager duties checklist include?  

When you’re familiar with how to start a food business, you know there are countless tasks that need to be completed to keep things going. To ensure that all restaurant operations are covered, your checklist should include a range of tasks, including:

• Daily tasks: Opening and closing procedures, staff assignments, and customer service checks.
• Weekly tasks: Inventory checks, staff meetings, and equipment maintenance.
• Monthly tasks: Financial reviews, deep cleaning schedules, and marketing strategy sessions.

Breaking up your lists further, such as creating a restaurant opening checklist and a closing checklist, can help you support your team. And that’s what makes a good restaurant manager. 

{{banner-cta}}

Examples of a restaurant manager checklist.

Feeling overwhelmed by all the tasks you need to juggle? Breaking down your responsibilities into daily, weekly, and monthly checklists can make things more manageable. 

You’ll want to customize these lists to fit your restaurant, and no doubt there are tasks that need doing at your establishment that aren’t listed here. However, this can be a good place to start. Let’s dive into the different types of restaurant manager duties you’ll need.

Daily tasks.

Everyday operations can be chaotic, but a daily checklist keeps you grounded. Here are some essentials to cover in a day:

Opening tasks.

• Check inventory. Verify inventory levels (food, drinks, supplies) and make sure orders have been received.
• Inspect cleanliness. Check that floors have been swept and mopped, tables and chairs wiped down, restrooms cleaned and stocked, and kitchen and prep areas are sanitized.
• Test equipment. Test key equipment like ovens, fryers, dishwashers, and POS systems, as well as cash available for change.
• Review menu. Check for any special items, promotions, or changes to the menu. 
• Staff briefings. Review daily specials, discuss reservations, large parties, or VIP guests, and address special instructions or tasks for the team.
• Assign schedules and stations. Check that all shifts are covered and everybody knows their roles and responsibilities for the day. 
• Opening procedures. Unlock doors, turn on lights, and set up workstations. 
  

During shift tasks.

• Monitor guest satisfaction: Regularly check in with guests to ensure they are happy with their experience. Monitor wait times, accuracy of orders, and communication between front-of-house (FOH) and back-of-house (BOH) teams. Address any issues promptly and ensure guests leave satisfied.
• Manage reservations: Ensure all reservations are honored, and there is an efficient system for walk-ins.

• Oversee staff performance: Provide guidance and support to servers, cooks, and other staff members. Mediate any disputes or issues between employees and maintain team morale. 
• Ensure proper staffing levels: Make sure there is adequate coverage during peak hours. If coverage seems lacking, consider reviewing your restaurant shift scheduling process to avoid on-call shifts. 
• Monitor food prep, plating, and waste: Ensure food is being prepared according to the recipe, consistently, and at the proper quality standards, and plated to presentation standards. Manage food waste by monitoring portion sizes and avoiding overproduction.
• Track inventory: Keep an eye on how ingredients are being used throughout the day, and reorder supplies if necessary. Do the same with liquor, wine, beer, and non-alcoholic drinks for service.

• Place orders for necessary supplies: If items are running low (paper products, cleaning supplies, food ingredients), place orders accordingly.

Closing tasks.

• Clean back-of-house: Wipe down surfaces, clean the grill, stovetop, and fryers; empty trash bins and clean drains; wash all dishes and utensils.
• Clean front-of-house: Sweep and mop floors; wipe down tables, chairs, and high-touch surfaces; clean restrooms and ensure they are stocked with supplies (toilet paper, soap, etc.).
• Check the bar area: Wipe down all surfaces, restock glasses, and ensure cleanliness.

Staff management.

• Check out staff: Ensure staff are clocking out correctly and paid accurately for their shifts.
• Manage cash and tips: Reconcile cash register and ensure tip distribution is fair and according to company policy.
• Discuss performance: If needed, give feedback on staff performance, both positive and areas for improvement.

Operations.

• Review sales and performance: Look at the day’s sales data, including food, beverage, and labor costs.
• Secure the premises: Lock up the restaurant, including kitchen storage areas, and set alarm systems.
• Review any guest feedback: Address any complaints or suggestions, and take note for future improvements.

Weekly tasks.

Weekly tasks help you keep an eye on the bigger picture. Here’s what to focus on:

• Check inventory: Make sure you’re stocked up on essentials and avoid over-ordering.
• Manage your staff: Create and post schedules for the following week, conduct team meetings, and evaluate staff performance to address any issues with attendance or performance. 
• Maintain equipment: Check that all kitchen and dining equipment is functioning properly and engage in any needed repairs.
• Update menu and promotions: Make any necessary adjustments to the menu, including special promotions or seasonal items. Don’t forget to include special events, holidays, or promotions.
• Review financials. Go over the restaurant’s weekly performance, including revenue, food costs, and labor costs. Prepare for any upcoming financial reports.

Monthly tasks.

Monthly tasks are about long-term planning and strategy. Here are some important tasks to include

• Review financials: Analyze sales trends, food cost percentages, labor costs, and other key metrics. Then, check if expenses and revenues align with the monthly budget, and adjust for future projections.
• Manage staff and provide training: Offer constructive feedback and set goals for staff members. Offer training on new menu items, customer service, health and safety practices, or kitchen procedures. Make sure to review and update employee handbooks or training documents as needed.
• Restock and repair: Order supplies or ingredients that need replenishing, and consider purchasing bulk or seasonal items. Review any ongoing or required repairs for kitchen equipment or the physical restaurant space.
• Update marketing strategy: Evaluate what’s working and plan new promotions.
• Stay compliant: Ensure compliance with food safety regulations, and review any health inspections. Plus, check all necessary licenses and permits (alcohol, food handling, etc.) are up-to-date.

Manage your restaurant team with Homebase.

When you’re running a busy restaurant, a checklist goes a long way to making each day feel more manageable. But there’s more to being a restaurant manager than just the tasks—you’ve got a whole team to lead, and customers to serve. That’s why Homebase was made for small businesses and hourly teams like yours. 

Homebase was built to help small business managers and owners manage scheduling, hiring and onboarding, timesheets, payroll, and team communication all in one place without needing to outsource or learn complicated tools. That way, you can focus your energy on delivering the best service possible and taking your restaurant to new heights. Sign up now to learn more and make work easier.