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Opening Checklist

The daily opening checklist for Sabor Latino outlines 21 tasks for opening staff to complete, including turning on lights and equipment, cleaning the interior and exterior patio areas, checking food quality and expiration dates, ensuring clean and well-stocked areas throughout the front and back of house, and final pre-opening checks before opening to customers. Staff members sign off on completing the tasks and the operations manager verifies before opening the restaurant for the day.

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4K views3 pages

Opening Checklist

The daily opening checklist for Sabor Latino outlines 21 tasks for opening staff to complete, including turning on lights and equipment, cleaning the interior and exterior patio areas, checking food quality and expiration dates, ensuring clean and well-stocked areas throughout the front and back of house, and final pre-opening checks before opening to customers. Staff members sign off on completing the tasks and the operations manager verifies before opening the restaurant for the day.

Uploaded by

markgalang.helencafe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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Sabor Latino - Daily Opening Checklist

DATE:
SHIFT GUIDE
OPENING TASKS DONE REMARKS

1 Store to be opened in the presence of two staff


2 Turn on all the lights. Check if any bulbs need to be replaced.
3 Sweep and clean the patio (Inside and outside)
4 Check all the equipment if it is powered up and ready.
5 Check all the Bar area to make sure they are clean.
6 Turn on all water heaters and verify the temperature.
7 Check all dispalyed food for quality and Expiry date
8 Check sink and see if its clean and tidy, Tissue dispenser is full, no water leakage
9 Floors are clean, tables clean and reset
10 Check AC Temperature and the Restaurant Cooling
11 Window glass panel are clean and free from dust
12 Freezer & Chillers are clean and organized
13 BOH & FOH are clean and organized, store room stacked well.
14 Place trash can liners in trash barrels.
15 All paperstock, packaging, paper, cups and lids etc.fully available on the stations
16 Check the plants if its healthy and watered as per its schedule.
17 Check expiry dates for all the products,(Sweets, Croissants, Sandwiches)
18 Check your daily stock (Spanish, Skim, passions tea, cold brew, Coffee, Milk, Sweets)
19 Creating daily line up of the staff (Bar, Cashier, Dispatch, Dining). Deployment
20 Allocate cash floats to the cashiers as per policy.KD 50kd
21 Check sales and targets - MAKE DAILY BRIEFING WITH THE STAFF
22 Review staff logbook,sales log book, for any endorsement
FINAL WALK PRE-OPENING

1 Check all staff uniform if it is neat and presentable


2 AC, music, Equipment are all on and functioning
3 All counter tops and stations are clean, knet machines supplies and pos receipts
4 BOH and behind line swept and mopped
5 Equipments are set up including the Grab and GO and OVEN and other machines.
6 Bar stations set up properly correct, Dose and Rate of pour

7 Check all items for quality and freshness


8 Count safe float & Sales to ensure 500 KD as Petty cash complete
9 Ensure customer readiness before the store open. All is set.
10 Check all plants /Orchid if water is needed (fertilizer once a month)
10 Maintain all areas during service as above

(Staff Signature) Verified By:

Rochelle Manager
Sabor - Operation Manager
(MOD Signature)
Sabor Latino 7 Sales Process
1. Greet and smile to your Customer.
2. Take your customers order.
3. Do suggestive,cross selling & up selling
4. Ask your customer if they would like their order
to have for here or for to go.
5. Repeat the customer's order or back to them.
6. Expedite the orders of the cutomer.
7. Complete the sales at the register or pick up area.

*Don’t forget to give the Loyalty Card make it sure you will Explain the
mechanics of the Loyalty Card.

" Don’t Forget To Say Thank You & Invite the Customer to Come Back
& Visit Again "
Happy Selling =)

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