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Join waitlistSOP-001: Restaurant Opening Procedures
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SOP Number: 001-opening-procedures
Version: 5.01 Premium
Effective Date: Immediate
Review Cycle: Quarterly
Approved By: General Manager / Owner
Purpose
Ensure consistent, thorough opening of the restaurant every day to set up the team for service excellence and operational efficiency.
Scope
This SOP applies to all management and hourly staff involved in restaurant opening procedures operations.
Definitions
MOD: Manager on Duty
FOH: Front of House (service staff)
BOH: Back of House (kitchen staff)
BEO: Banquet Event Order
PAR: Periodic Automatic Replacement (inventory level)
FIFO: First In, First Out
SOP: Standard Operating Procedure
Responsibilities
| Role | Responsibility |
|---|---|
| General Manager | Overall compliance, quarterly review, training |
| Manager on Duty | Daily execution oversight, exception handling |
| Executive Chef | BOH procedure compliance, quality standards |
| Lead Server | FOH procedure compliance, staff coaching |
| All Staff | Personal adherence, reporting deviations |
Pre-Opening Checklist (Manager)
Objective: Ensure complete adherence to Restaurant Opening Procedures standards in the pre-opening checklist (manager) phase.
Responsible Party: General Manager
Timing: Daily, between lunch and dinner
Step-by-Step Procedure:
Prepare — Gather all necessary tools, forms, and equipment. Review previous shift's notes for any carryover issues.
Execute — Follow the exact sequence below without deviation unless safety requires improvisation.
Document — Record all readings, counts, or observations on the designated form.
Report — Immediately escalate any out-of-standard findings to the manager on duty.
Detailed Actions:
Review checklist items against established standards
Take photographs where visual standards apply
Sign and date all documentation
Communicate handoff notes to next responsible party
Flag any equipment needing maintenance
Common Errors to Avoid:
Skipping steps due to time pressure
Failing to document out-of-standard conditions
Not communicating issues to the next shift
Using expired or incorrect tools/forms
Quality Standard:
This section is complete when all checklist items are signed off.
Kitchen Opening Procedures
Objective: Ensure complete adherence to Restaurant Opening Procedures standards in the kitchen opening procedures phase.
Responsible Party: Manager on Duty
Timing: Before each service period
Step-by-Step Procedure:
Prepare — Gather all necessary tools, forms, and equipment. Review previous shift's notes for any carryover issues.
Execute — Follow the exact sequence below without deviation unless safety requires improvisation.
Document — Record all readings, counts, or observations on the designated form.
Report — Immediately escalate any out-of-standard findings to the manager on duty.
Detailed Actions:
Review checklist items against established standards
Take photographs where visual standards apply
Sign and date all documentation
Communicate handoff notes to next responsible party
Flag any equipment needing maintenance
Common Errors to Avoid:
Skipping steps due to time pressure
Failing to document out-of-standard conditions
Not communicating issues to the next shift
Using expired or incorrect tools/forms
Quality Standard:
This section is complete when handoff notes are communicated.
Bar Opening Procedures
Objective: Ensure complete adherence to Restaurant Opening Procedures standards in the bar opening procedures phase.
Responsible Party: Sous Chef
Timing: Upon guest departure
Step-by-Step Procedure:
Prepare — Gather all necessary tools, forms, and equipment. Review previous shift's notes for any carryover issues.
Execute — Follow the exact sequence below without deviation unless safety requires improvisation.
Document — Record all readings, counts, or observations on the designated form.
Report — Immediately escalate any out-of-standard findings to the manager on duty.
Detailed Actions:
Review checklist items against established standards
Take photographs where visual standards apply
Sign and date all documentation
Communicate handoff notes to next responsible party
Flag any equipment needing maintenance
Common Errors to Avoid:
Skipping steps due to time pressure
Failing to document out-of-standard conditions
Not communicating issues to the next shift
Using expired or incorrect tools/forms
Quality Standard:
This section is complete when manager confirms completion.
Dining Room Setup
Objective: Ensure complete adherence to Restaurant Opening Procedures standards in the dining room setup phase.
Responsible Party: Bartender
Timing: Weekly, Monday mornings
Step-by-Step Procedure:
Prepare — Gather all necessary tools, forms, and equipment. Review previous shift's notes for any carryover issues.
Execute — Follow the exact sequence below without deviation unless safety requires improvisation.
Document — Record all readings, counts, or observations on the designated form.
Report — Immediately escalate any out-of-standard findings to the manager on duty.
Detailed Actions:
Review checklist items against established standards
Take photographs where visual standards apply
Sign and date all documentation
Communicate handoff notes to next responsible party
Flag any equipment needing maintenance
Common Errors to Avoid:
Skipping steps due to time pressure
Failing to document out-of-standard conditions
Not communicating issues to the next shift
Using expired or incorrect tools/forms
Quality Standard:
This section is complete when visual standards are met and photographed.
Technology & Systems Check
Objective: Ensure complete adherence to Restaurant Opening Procedures standards in the technology & systems check phase.
Responsible Party: All BOH Staff
Timing: Daily, between lunch and dinner
Step-by-Step Procedure:
Prepare — Gather all necessary tools, forms, and equipment. Review previous shift's notes for any carryover issues.
Execute — Follow the exact sequence below without deviation unless safety requires improvisation.
Document — Record all readings, counts, or observations on the designated form.
Report — Immediately escalate any out-of-standard findings to the manager on duty.
Detailed Actions:
Review checklist items against established standards
Take photographs where visual standards apply
Sign and date all documentation
Communicate handoff notes to next responsible party
Flag any equipment needing maintenance
Common Errors to Avoid:
Skipping steps due to time pressure
Failing to document out-of-standard conditions
Not communicating issues to the next shift
Using expired or incorrect tools/forms
Quality Standard:
This section is complete when all checklist items are signed off.
Staff Briefing Protocol
Objective: Ensure complete adherence to Restaurant Opening Procedures standards in the staff briefing protocol phase.
Responsible Party: Bartender
Timing: Weekly, Monday mornings
Step-by-Step Procedure:
Prepare — Gather all necessary tools, forms, and equipment. Review previous shift's notes for any carryover issues.
Execute — Follow the exact sequence below without deviation unless safety requires improvisation.
Document — Record all readings, counts, or observations on the designated form.
Report — Immediately escalate any out-of-standard findings to the manager on duty.
Detailed Actions:
Review checklist items against established standards
Take photographs where visual standards apply
Sign and date all documentation
Communicate handoff notes to next responsible party
Flag any equipment needing maintenance
Common Errors to Avoid:
Skipping steps due to time pressure
Failing to document out-of-standard conditions
Not communicating issues to the next shift
Using expired or incorrect tools/forms
Quality Standard:
This section is complete when visual standards are met and photographed.
Final Walk-Through
Objective: Ensure complete adherence to Restaurant Opening Procedures standards in the final walk-through phase.
Responsible Party: General Manager
Timing: Ongoing throughout service
Step-by-Step Procedure:
Prepare — Gather all necessary tools, forms, and equipment. Review previous shift's notes for any carryover issues.
Execute — Follow the exact sequence below without deviation unless safety requires improvisation.
Document — Record all readings, counts, or observations on the designated form.
Report — Immediately escalate any out-of-standard findings to the manager on duty.
Detailed Actions:
Review checklist items against established standards
Take photographs where visual standards apply
Sign and date all documentation
Communicate handoff notes to next responsible party
Flag any equipment needing maintenance
Common Errors to Avoid:
Skipping steps due to time pressure
Failing to document out-of-standard conditions
Not communicating issues to the next shift
Using expired or incorrect tools/forms
Quality Standard:
This section is complete when handoff notes are communicated.
Training Requirements
Initial Training: All new hires complete this SOP within 72 hours of start date
Refresher Training: Quarterly review for all staff, documented with sign-off
Certification: Staff must pass quiz with 90% score before unsupervised work
Retraining: Required within 48 hours of any documented deviation
Documentation & Records
All checklists retained for 90 days
Temperature logs retained for 1 year (health department requirement)
Incident reports retained for 3 years
Training records retained for duration of employment plus 2 years
Review & Revision History
| Version | Date | Changes | Approved By |
|---|---|---|---|
| 1.0 | Original | Initial release | GM |
| 5.01 | Current | Premium upgrade — expanded procedures, behavioral standards, digital integration | Owner |
This SOP is a living document. All staff are encouraged to suggest improvements. Submit suggestions to the General Manager for quarterly review.