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Operations

Restaurant Operations Service Performance Checklist

This checklist audits full restaurant operations, service quality, food safety compliance, and guest experience for all dining establishments. It covers daily operations from pre-opening prep to post-visit follow-up for standard auditing.

9 sections · 72 questions

Pre-Service & Opening Prep

  • Is the restaurant fully prepped for service at least 30 minutes before the advertised opening time?Required
  • Are all dining room tables set correctly with clean linens, flatware, glassware, and menus prior to opening?Required
  • Is the bar area fully stocked with liquor, wine, beer, mixers, and garnishes, with all bar tools cleaned and ready for use?Required
  • Are all kitchen stations prepped with fresh ingredients, pre-portioned items, and necessary cooking equipment ready for service?Required
  • Is the daily specials menu finalized, printed, and communicated to all front of house staff before opening?Required
  • Are all staff members present, in uniform, and briefed on the day’s service expectations, specials, and any guest reservations with special requests?Required
  • Is the restaurant’s POS system tested and fully functional, with accurate pricing and menu items loaded before service begins?Required
  • Are all restrooms cleaned, sanitized, and fully stocked with hand soap, paper towels, and toilet paper prior to opening?Required

Front of House Guest Service & Experience

  • Are all guests greeted warmly and acknowledged within 30 seconds of entering the restaurant?Required
  • Are guests with reservations escorted to their table promptly, with menus provided within 1 minute of being seated?Required
  • Are walk-in guests informed of current wait times accurately, with updates provided if the wait exceeds the initial estimate?Required
  • Are guests’ special requests (e.g., high chairs, booster seats, table location preferences) accommodated promptly and without hesitation?Required
  • Are drink orders taken within 2 minutes of guests being seated, and delivered to the table within 5 minutes of being ordered?Required
  • Are guests offered a bread basket or complimentary welcome item in accordance with the restaurant’s standard service protocol?Required
  • Are all front of house staff able to answer guest questions about menu items, ingredients, allergens, and beverage options accurately?Required
  • Is the host/hostess stand organized and free of clutter, with a clear system for managing reservations and waitlists?Required

Food & Beverage Service Quality

  • Are food orders taken accurately, with all special requests, dietary restrictions, and allergen notes clearly documented and communicated to the kitchen?Required
  • Are food orders delivered to the correct table, with all items for the party arriving at the same time and at the correct temperature?Required
  • Are servers able to explain each dish to guests, including key ingredients, preparation methods, and recommended pairings?Required
  • Are beverage refills offered proactively before guests’ glasses are empty, with no guest having to flag down a server for a refill?Required
  • Are guests checked on by their server within 2 minutes of their food being delivered to ensure satisfaction with the order?Required
  • Are any incorrect or unsatisfactory food or beverage items replaced promptly, with an apology and no additional charge to the guest?Required
  • Are all plates, glassware, and flatware cleared from the table promptly after guests finish their course, without interrupting the dining experience?Required
  • Is the check presented to guests promptly when requested, with no errors in pricing or itemisation?Required

Kitchen Operations & Food Safety Compliance

  • Are all kitchen staff wearing clean uniforms, hairnets/hats, and gloves when handling ready-to-eat food, in accordance with local health regulations?Required
  • Is all food stored at the correct temperature, with refrigerators at or below 40°F (4°C) and freezers at or below 0°F (-18°C), with daily temperature logs maintained?Required
  • Are raw and cooked foods stored separately to prevent cross-contamination, with raw meats stored below ready-to-eat foods in refrigerators?Required
  • Are all food contact surfaces, cutting boards, and cooking equipment cleaned and sanitized between uses, especially when switching between raw and cooked foods?Required
  • Is all food prepared from fresh, approved sources, with no expired, spoiled, or recalled ingredients used in food preparation?Required
  • Are all kitchen staff trained in proper food handling procedures, allergen management, and cross-contamination prevention, with up-to-date food safety certifications?Required
  • Is the kitchen’s waste management system functioning properly, with trash and recycling disposed of regularly to prevent pest infestations and odors?Required
  • Are all cooking equipment (ovens, grills, fryers, etc.) inspected, cleaned, and maintained regularly to ensure safe and efficient operation?Required

Dining Room & Facility Hygiene Standards

  • Are all dining room tables, chairs, and booths cleaned and sanitized between every guest seating, with no crumbs, spills, or debris left behind?Required
  • Are all floors in the dining room, bar area, and entryway swept and mopped regularly throughout service, with spills cleaned up immediately?Required
  • Are all restrooms cleaned and sanitized at least once every hour during service, with supplies restocked as needed?Required
  • Is the restaurant free of pests, with regular pest control services performed and documented?Required
  • Are all windows, doors, and light fixtures clean and free of dust, smudges, and debris?Required
  • Is the restaurant’s outdoor seating area (if applicable) cleaned, swept, and sanitized before service, with furniture in good repair?Required
  • Are all trash and recycling bins in the dining room and public areas emptied regularly, with no overflowing bins visible to guests?Required
  • Is the overall facility well-maintained, with no broken furniture, fixtures, or equipment visible in guest areas?Required

Staff Professionalism & Operational Training

  • Are all staff members in clean, well-fitting uniforms, with name tags clearly visible, in accordance with the restaurant’s dress code?Required
  • Are all staff members trained on the restaurant’s service standards, menu items, allergen policies, and emergency procedures before working independently?Required
  • Do all staff members maintain a professional, friendly, and attentive demeanor with guests, with no excessive talking, phone use, or unprofessional behavior visible to guests?Required
  • Are all staff members able to handle guest complaints and concerns professionally, escalating issues to management when necessary?Required
  • Is there a clear system for staff communication between front of house and back of house, with orders and special requests transmitted accurately and efficiently?Required
  • Are all staff members trained in first aid, CPR, and emergency response procedures, with up-to-date certifications on file?Required
  • Is there a regular training schedule for staff, including ongoing updates on menu changes, service standards, and food safety regulations?Required
  • Are staff breaks scheduled appropriately to ensure adequate coverage during service, with no understaffing during peak hours?Required

Inventory, Cost Control & Operational Compliance

  • Is daily inventory taken for key food and beverage items, with waste and spoilage tracked and documented regularly?Required
  • Are all food and beverage orders placed with approved vendors, with delivery times scheduled to avoid running out of key items during service?Required
  • Is the restaurant’s cash handling procedure followed consistently, with cash registers balanced at the end of each shift and all transactions documented accurately?Required
  • Does the restaurant hold all valid and up-to-date business licenses, health permits, liquor licenses, and insurance required by local regulations?Required
  • Are all employee records, including work permits, certifications, and tax documents, maintained accurately and in compliance with local labor laws?Required
  • Is the restaurant’s security system functioning properly, with cameras, locks, and alarm systems inspected and maintained regularly?Required
  • Are all utility bills, rent, and vendor payments made on time, with accurate financial records maintained for all operational expenses?Required
  • Is there a clear system for tracking and reducing food waste, with portion control standards enforced in the kitchen?Required

Guest Feedback & Post-Service Follow-Up

  • Is daily inventory taken for key food and beverage items, with waste and spoilage tracked and documented regularly?Required
  • Are all food and beverage orders placed with approved vendors, with delivery times scheduled to avoid running out of key items during service?Required
  • Is the restaurant’s cash handling procedure followed consistently, with cash registers balanced at the end of each shift and all transactions documented accurately?Required
  • Does the restaurant hold all valid and up-to-date business licenses, health permits, liquor licenses, and insurance required by local regulations?Required
  • Are all employee records, including work permits, certifications, and tax documents, maintained accurately and in compliance with local labor laws?Required
  • Is the restaurant’s security system functioning properly, with cameras, locks, and alarm systems inspected and maintained regularly?Required
  • Are all utility bills, rent, and vendor payments made on time, with accurate financial records maintained for all operational expenses?Required
  • Is there a clear system for tracking and reducing food waste, with portion control standards enforced in the kitchen?Required

Guest Feedback & Post-Service Follow-Up

  • Are guests thanked warmly and invited to return as they leave the restaurant, with any remaining questions or concerns addressed promptly?Required
  • Is a post-visit thank you message (email, SMS) sent to guests who provided contact information within 24 hours of their visit?Required
  • Are guests invited to provide feedback on their dining experience, with a clear and easy-to-use review or survey link provided?Required
  • Are all guest complaints and negative feedback addressed promptly, professionally, and with a clear resolution plan, including follow-up with the guest when appropriate?Required
  • Are repeat guests recognized and rewarded with loyalty program benefits, personalised offers, or special perks?Required
  • Is guest feedback reviewed regularly by management, with actionable changes made to improve service, food quality, and the overall guest experience?Required
  • Are guests informed about upcoming promotions, special events, new menu items, and seasonal offerings relevant to their interests?Required
  • Is there a clear process for guests to make reservations for future visits, with personalized recommendations based on their previous dining experience?Required

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