Restaurant manager shift checklist
- Who checks
- Shift manager, floor manager or duty manager
- When
- Every shift: from taking over the shift to arming the alarm
- Time
- ~20 min · 27 items
| Location | Date and time | Inspector | Signature |
The shift manager is responsible for the whole shift: the dining room opens on time, the team shows up and knows the 86 list, guests leave happy and the cash matches the report. When everything depends on one person's memory, gaps are inevitable — especially on a Friday night or when someone is covering. The checklist captures the key control points of a shift and makes managers' work comparable across shifts and locations.
Sections follow the day: handover and opening, control during service, guests, cash, closing. Answer the text items (ticket times, number of complaints, revenue) honestly — they let the general manager see how shifts trend, not just "all good". Detailed opening and closing checklists for the floor, bar and kitchen are used alongside this one; here the manager confirms they were completed.
Handover and opening
-
1
The manager has read the shift handover and taken over open issues Knows about equipment faults, shortages, complaints and arrangements with guests from the previous shift; issues are being handled.☐ Yes☐ No
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2
A walk-through of the premises was done before opening Entrance, dining room, restrooms, bar and kitchen checked against the opening checklist; issues fixed before guests arrive.☐ Yes☐ No
-
3
The shift is fully staffed according to the schedule Everyone arrived on time; late arrivals and swaps are recorded, sections are reassigned if short-staffed.☐ Yes☐ No
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4
Staff grooming has been checked Uniforms, badges, hair and shoes meet the standard; feedback given before staff go on the floor.☐ Yes☐ No
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5
The pre-shift briefing was held The team knows the 86 list, dish of the day, promotions, bookings, banquets and section assignments.☐ Yes☐ No
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6
Today's bookings are assigned to tables Bookings checked in the system, reserved tables marked with cards, guest requests passed to the waiters.☐ Yes☐ No
-
7
The till is ready for service Float counted and matches the standard amount, POS and card terminals working, the location is open on delivery platforms.☐ Yes☐ No
Control during service
-
8
The manager is on the floor during peak hours Not sitting in the office at peak: greets guests, watches tables and helps waiters when needed.☐ Yes☐ No
-
9
Ticket times are monitored and delays are resolved with the kitchen The manager sees delayed orders and warns guests before they have to ask.☐ Yes☐ No
-
10
Longest wait for a main course at peak, min From the POS or by watching 2–3 tables.
-
11
New 86 items are entered in the POS right away and passed to the floor Once a dish runs out, it can't be rung up within a few minutes and waiters know the alternative.☐ Yes☐ No
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12
Restrooms are checked according to the round schedule The restroom log has no gaps longer than the set interval.☐ Yes☐ No
-
13
Staff breaks follow the schedule and no section is left uncovered Someone is assigned to each section during breaks.☐ Yes☐ No
Guests
-
14
Guests are greeted at the door and nobody waits unattended When full, guests are offered a wait time, a seat at the bar or a spot on the waitlist.☐ Yes☐ No
-
15
The manager visits tables for feedback A short question about food and service, not intrusive, especially for new guests and large parties.☐ Yes☐ No
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16
Every complaint is resolved before the guest leaves and logged The log shows the issue, table, resolution (replacement, compliment, discount) and who decided.☐ Yes☐ No
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17
Number of guest complaints during the shift Number of entries in the complaint log for the shift.
-
18
New reviews on maps and social media during the shift have been checked Negative reviews are passed to the general manager or answered according to house rules.☐ Yes☐ No
Cash
-
19
Voids, refunds and discounts are approved by the manager with a reason No voids in the POS without a reason and a manager's approval.☐ Yes☐ No
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20
Cash in the till is counted and matches the system report Actual cash minus float equals cash sales in the report; any discrepancy is recorded and explained.☐ Yes☐ No
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21
Revenue for the shift Total revenue from the POS closing report.
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22
The shift is closed in the POS and on the card terminals Closing reports are printed and attached to the shift report.☐ Yes☐ No
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23
Cash is put in the safe or handed to the cash collection service Only the morning float stays in the till drawer.☐ Yes☐ No
Closing
-
24
Dining room, bar and kitchen are closed using the closing checklists The manager checked that the area checklists are filled in and re-checked 2–3 items at random.☐ Yes☐ No
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25
Cooking equipment is switched off and gas is shut off Checked personally, not on the kitchen's word.☐ Yes☐ No
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26
Doors and windows are locked and the alarm is armed Nobody is left inside; the monitoring center confirmed the alarm is set.☐ Yes☐ No
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27
The shift handover is filled in Equipment faults, shortages, complaints, open tasks and tomorrow's bookings are noted.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/restaurant-manager-shift
Common violations
- The manager spends the whole evening at the door or the till and can't see the floor: slow tickets and unhappy tables get noticed only when the guest asks for the check.
- A complaint is settled with a discount but not logged: a month later there's no way to tell which dishes and shifts cause the most problems.
- Voids are allowed "on a verbal request" from a waiter without a reason — the most common source of revenue leakage.
- Closing is checked on the cook's or bartender's word ("everything's off"), not in person. The manager checks the gas, fryer and back door lock personally.
- The handover is one line, "all fine", and the morning manager finds out the dishwasher is broken when it's needed.
Frequently asked questions
None: restaurants call this role differently. What matters is that the shift has one person responsible for the floor, guests, cash and closing — that person completes the checklist.
Yes. Opening and closing checklists are completed by staff for their areas; the manager confirms they were done and is responsible for what they don't cover: guests, complaints, cash and staff.
Compare shifts and managers by recurring misses, ticket times and number of complaints. If the same items are missed by everyone, the problem is the process, not the people.
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Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.