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Topic · Working in a Restaurant

Closing Procedures

…for Restaurant Operations

Objective: By the end of this lesson, you will be able to execute a thorough set of closing procedures that ensure your restaurant is secure, equipment is properly maintained, and food safety standards are met. You will also learn how to accurately record important logs and prepare the space for a smooth opening the next day.

restaurant Closing after service

1. Front of House (FOH) Closing Procedures:

Clean and Organize:

  • Dining Area: Clean all tables, chairs, and floors. Reset tables and chairs for the next day. Ensure menus, condiments, and place settings are refreshed.
  • Restrooms: Clean and sanitize all restrooms, restock paper products, and check that all fixtures are working properly. Ensure trash is emptied.
  • Bar Area: Clean all bar counters, wipe down stools, clean taps, wash all bar glassware, and restock as needed.
  • Signage & Lighting: Inspect and turn off exterior lights and digital signage. Ensure internal lighting is reduced but enough is left on for security cameras.

Security:

  • Double-check that all entry doors and windows are secured.
  • Cash Management: Count the till, record transactions, and store the cash in a safe. Ensure that the POS system is properly closed out for the night.

2. Back of House (BOH) Closing Procedures:

Kitchen Equipment Shutdown:

  • Gas Stoves: Ensure all burners are completely turned off but leave pilot lights on.
  • Ovens & Grills: Power down ovens and grills after a thorough cleaning.
  • Deep Fryers: Turn off deep fryers, filter the oil for future use, and ensure they are properly cleaned.
  • Exhaust System: Turn off exhaust fans and clean the hood filters to prevent grease buildup.
  • Dishwashers: Clean and sanitize the dishwasher, making sure to clear out the filter.

Food Safety:

  • Blast Chill Hot Food: Use blast chillers to cool down any hot food, ensuring it reaches 40°F or lower before storage. Store in clearly labeled containers with the date and time.
  • Refrigeration: Check that all perishable ingredients are properly stored in the fridge or freezer, following FIFO (First In, First Out) rules.
  • Temperature Logs: Record the temperatures of all refrigerators, freezers, and blast-chilled food for compliance with health regulations.

Cleaning:

  • Sanitize all food prep areas, countertops, and cooking stations with the appropriate cleaning agents.
  • Sweep and mop the kitchen floor, making sure to clean underneath all stations.
  • Clean small appliances (mixers, blenders, slicers) and ensure they are unplugged.
  • Waste Disposal: Empty all trash cans and place garbage bags in the outside bins. Ensure recyclables are sorted correctly.

3. Staff Responsibilities:

Delegation:

  • Assign FOH and BOH staff specific tasks to ensure efficiency during closing.
  • A manager or shift leader should supervise the completion of all tasks, ensuring no steps are missed.

Daily Briefing:

  • Hold a short debriefing at the end of the shift to ensure all tasks were completed, and discuss any issues that arose during the service.

4. Final Safety and Security Checks:

  • Utilities: Double-check that all kitchen equipment (except refrigerators and freezers) is powered down and gas lines are closed. Ensure pilots are on.
  • Ensure that doors are locked, alarms are activated, and security systems are operational.
  • Conduct a final walkthrough of both FOH and BOH to ensure everything is in order.

5. Closing Inventory & Maintenance:

Stock Inventory:

  • Perform an end-of-day stock check, noting any low inventory items that need to be replenished before the next service. Record all ingredients used during service.

Equipment Maintenance:

  • Perform basic maintenance checks on high-use equipment to ensure they are ready for the next day (e.g., check fryer oil levels, grill plates, and refrigeration).

6. Assignment: Implement and Reflect

  1. Create and Adapt: Utilize the Closing Procedures Checklist Tool provided to develop a personalized checklist for your restaurant. Ensure it covers all necessary equipment, cleaning, safety, and inventory tasks relevant to your operation.
  2. Implementation: Apply this checklist over the next week, monitoring how well the procedures work in your environment.
  3. Reflection: Submit your customized checklist along with a reflection on the process:
    • Did the new procedures improve closing efficiency?
    • Were safety standards consistently met?
    • Did the checklist help streamline food safety protocols and kitchen maintenance?

Closing Procedures Checklist Tool

  1. FOH Tasks:
    • Clean tables, reset chairs, empty trash, turn off signage/lights, check restrooms, lock doors.
  2. BOH Tasks:
    • Turn off gas, clean cooking stations, sanitize, perform blast chilling, label/store food, record temperature logs, check all fridges/freezers.
  3. Staff Assignment:
    • Assign cleaning and closing duties to staff and verify task completion with a manager.
  4. Inventory & Logs:
    • Conduct inventory, record temperature logs, and perform maintenance checks.

Assignment: Develop Your Own Closing Procedures Checklist

Using the guidelines provided, develop a customized closing procedures checklist for your restaurant. Be sure to consider the specific needs of your restaurant’s concept, size, and daily operations. Include all FOH and BOH tasks, staff roles, and timelines.

Submission Format:

  • File Type: Submit in Word or PDF format.
  • Length: Minimum 1 page, maximum 3 pages.
  • Submit your checklist via the course portal’s assignment section below.

By following these comprehensive closing procedures, you ensure that your restaurant remains clean, secure, and ready for the next day’s service while complying with all health and safety standards.

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