Key Daily Requirements for Restaurant Managers

Daily Checklist for Food & Beverage Manager 1. Daily Operations • Confirm all F&B outlets (restaurants, bars, room service, banquets) are fully operational • Inspect cleanliness, hygiene, and safety across all areas • Verify staff attendance, grooming, and uniform standards • Conduct pre-shift briefings with team leaders to align goals • Review daily reservations and guest preferences • Oversee buffet presentation and à la carte service quality • Ensure timely and well-presented room service delivery • Check kitchen, bar inventory, and stock levels 2. Guest Experience & Service Quality • Personally greet VIP guests and manage special requests • Monitor guest feedback from surveys, online reviews, and direct comments • Ensure adherence to service etiquette and upselling techniques • Address guest concerns promptly and professionally • Verify that menus are current and incorporate seasonal offerings 3. Staff Management & Training • Facilitate regular staff training on service excellence, hygiene, and product knowledge • Optimize staff scheduling to balance service levels and labor cost • Observe team morale and address any conflicts proactively • Ensure strict adherence to health and safety protocols (HACCP, fire safety, etc.) 4. Financial Performance & Cost Control • Review daily sales performance and revenue reports • Monitor food and beverage costs, control waste, and manage portion sizes • Approve supplier orders and validate invoice accuracy • Support and track performance of special promotions and offers 5. Inventory & Stock Management • Perform routine stock checks on food, beverage, and equipment • Ensure proper application of FIFO (First In, First Out) for perishables • Discard expired or spoiled stock safely and responsibly • Monitor bar and wine inventory to prevent loss or misuse 6. Events & Banquets • Coordinate logistics for weddings, corporate events, and group functions • Ensure banquet setups meet client expectations and brand standards • Oversee presentation and service flow during large events • Maintain clear communication between kitchen and service teams for flawless execution 7. Compliance & Safety • Ensure full compliance with food safety laws and hygiene standards • Conduct regular fire safety drills and emergency preparedness training • Maintain liquor license compliance and enforce responsible alcohol service • Guarantee safe handling of food allergies and dietary needs 8. Strategy & Reporting • Benchmark competitors’ F&B offerings to improve market positioning • Collaborate with chefs to develop innovative, guest-focused menus • Prepare and review monthly reports on revenue, cost, and satisfaction metrics • Drive sustainability efforts, including waste reduction and eco-friendly practices

𝐅𝐢𝐫𝐬𝐭 𝐓𝐢𝐦𝐞 𝐚𝐬 𝐚 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐌𝐚𝐧𝐚𝐠𝐞𝐫? 𝐑𝐞𝐚𝐝 𝐓𝐡𝐢𝐬 𝐁𝐞𝐟𝐨𝐫𝐞 𝐘𝐨𝐮 𝐒𝐭𝐚𝐫𝐭. Here’s what no one tells you, but you need to know — straight, practical F&B wisdom: 1. You manage people, not plates. Your team’s morale is your #1 priority. Happy team = smooth service. 2. Master the floor plan. Know every table number, seat position, and section. Precision builds respect. 3. P&L is your real report card. Learn how to read it. Food cost, labor %, and wastage will either save you or sink you. 4. Pre-shift briefings are gold. 5 minutes every day saves 50 minutes of chaos later. Communicate specials, VIPs, and expectations. 5. Chef is not your enemy. Build trust with the kitchen. Service and culinary MUST move as one. 6. Stock control is non-negotiable. You don’t need to memorize every bottle but you must know what moves and what doesn’t. 7. Guest complaints are your golden feedback. Don’t defend ,listen, solve, and follow up. Turn frustration into loyalty. 8. You’re always being watched. Your body language, tone, and pace set the standard. Be sharp, be calm, be consistent. 9. Don’t just check boxes, build systems. SOPs, checklists, side duties this is what keeps a restaurant from falling apart during peak. 10. Never stop learning. Wine. Coffee. Service. Tech. Trends. A growing manager becomes a leading one. 𝐒𝐚𝐯𝐞 𝐭𝐡𝐢𝐬. 𝐒𝐡𝐚𝐫𝐞 𝐭𝐡𝐢𝐬. 𝐓𝐞𝐚𝐜𝐡 𝐭𝐡𝐢𝐬. Because good managers keep restaurants alive. Great ones make them legendary. #RestaurantManager #FBLife #HospitalityLeadership #ServiceExcellence #FoodAndBeverage #RestaurantSuccess #Shehanshares

Restaurant Opening Checklist – The Foundation of a Successful Service Day In the F&B industry, a smooth and efficient opening sets the tone for the entire day. Over the years of managing high-volume outlets, I’ve learned that the difference between an average shift and an exceptional one often lies in the quality of our opening routines. Here’s a structured and reliable Restaurant Opening Checklist that I’ve implemented across different outlets to ensure consistency, cleanliness, and operational excellence. 1️⃣ Front of House (FOH) & Bar Opening Checklist ✨ Set-Up Arrange tables with complete place settings Place fresh flowers, newspapers, and décor Clean & sanitize windows, tables, chairs, and all guest-facing surfaces Ensure trash bins are empty Deep-clean guest washrooms 🧾 Organization Fold napkins neatly and set the tables 🔄 Restock Refill sugar, condiments, jams, and tabletop essentials Set up mise en place at the bar Restock liquor & mixers Ensure clean glassware is polished and stocked 2️⃣ Back of House (BOH) Opening Checklist 🧼 Cleaning Sanitize all food prep surfaces Check equipment cleanliness and readiness 📦 Inventory Restock incoming items Arrange food in proper storage zones Record incoming inventory 🔪 Mise en Place Chop and prepare station-specific ingredients Set up tools for each station 🗂 Organization Ensure tools are stored correctly Keep incoming inventory in designated areas 3️⃣ Restaurant Manager Opening Checklist 👥 Staff Coordination Set agenda for staff huddle Assign duties and daily goals 📚 Menu Education Update team on specials Review menu items and changes Conduct tastings for new dishes 💰 Finance & Admin Pay bills and handle payroll queries Set daily sales targets 🗃 Operational Organization Check emails, guest reviews & social media mentions Coordinate deliveries Schedule or follow up on maintenance needs ✔ A great opening routine isn’t just about cleaning or organizing—it’s about setting a standard. ✔ It builds discipline, boosts team confidence, and ensures guest satisfaction from the moment doors open.

Checklist for F&B manager daily tasks: 1. Daily Operations ✅ Ensure all F&B outlets (restaurants, bars, room service, banquets) are fully operational ✅ Check cleanliness, hygiene, and ambiance of all F&B areas ✅ Verify staff attendance, grooming, and uniform standards ✅ Conduct pre-shift briefings with team leaders ✅ Review daily reservations and special guest requests ✅ Monitor buffet setup and a la carte service quality ✅ Ensure room service is prompt and meets presentation standards ✅ Inspect kitchen, bar stock, and inventory levels 2. Guest Experience & Service Quality ✅ Greet VIP guests and handle special requests personally ✅ Monitor guest feedback (online reviews, surveys, complaints) ✅ Ensure staff follows service etiquette and upselling techniques ✅ Address guest complaints immediately and professionally ✅ Ensure menus are up-to-date and align with seasonal ingredients 3. Staff Management & Training ✅ Conduct staff training on service excellence, food pairing, and hygiene ✅ Schedule shifts to optimize coverage without overstaffing ✅ Monitor team morale and resolve internal conflicts ✅ Enforce health & safety standards (HACCP, food handling, fire safety) 4. Financial & Cost Control ✅ Review daily sales reports and F&B revenue performance ✅ Track food and beverage costs, reduce wastage, and optimize portion control ✅ Approve supplier orders and verify invoice accuracy ✅ Plan and monitor special promotions, seasonal offers, and happy hours 5. Inventory & Stock Management ✅ Conduct daily/weekly stock checks on food, beverages, and equipment ✅ Ensure FIFO (First In, First Out) system for perishable goods ✅ Check for expired or spoiled stock and discard responsibly ✅ Monitor liquor and wine stock for theft prevention 6. Events & Banquet Management ✅ Coordinate with event planners for weddings, corporate events, and banquets ✅ Ensure banquet setup meets client requirements and brand standards ✅ Oversee food presentation and service timing for large gatherings ✅ Liaise with the kitchen and service team for seamless execution 7. Compliance & Safety ✅ Ensure hotel meets all food safety regulations and health codes ✅ Conduct regular fire safety and emergency drills with staff ✅ Maintain liquor license compliance and enforce responsible alcohol service ✅ Ensure allergy and dietary restrictions are handled properly 8. Strategic Planning & Reporting ✅ Analyze competitors’ F&B offerings to improve hotel positioning ✅ Develop new menu ideas with chefs based on guest preferences ✅ Prepare monthly reports on F&B revenue, expenses, and guest satisfaction ✅ Implement sustainability initiatives (reduce plastic use, minimize food waste) Activate to view larger image, #restaurant #hospitality #checklist #business

This Steps for Restaurant Manager Before starting the Shift. 1. Prioritize Team Morale: Managing people is more important than managing plates. A happy team ensures smooth service. 2. Master the Floor Plan: Know every table number, seat position, and section. This precision builds respect among your team. 3. Understand P&L Statements: Your real performance is reflected in the Profit & Loss statement. Monitor food costs, labor percentages, and wastage closely. 4. Conduct Daily Pre-Shift Briefings: Spending five minutes daily can prevent fifty minutes of chaos. Communicate specials, VIPs, and expectations clearly. 5. Build Trust with the Kitchen: The chef is your ally. A strong relationship between service and culinary teams is essential. 6. Maintain Stock Control: While you don't need to memorize every item, you should be aware of inventory movements to manage costs effectively. 7. Handle Guest Complaints Constructively: View complaints as valuable feedback. Listen actively, resolve issues, and follow up to turn dissatisfaction into loyalty. 8. Lead by Example: Your body language, tone, and pace set the standard for your team. Consistency and calmness are key. 9. Implement Effective Systems: Develop Standard Operating Procedures (SOPs), checklists, and side duties to ensure smooth operations during peak times. 10. Commit to Continuous Learning: Stay updated on coffee trends, service innovations, technology, and industry developments to grow as a leader.

Before Starting Shift – Checklist for Restaurant Managers As a Restaurant Manager, the success of each shift starts before the doors open. Here's a simple and effective checklist I follow to ensure smooth operations and great guest experiences: --- 🔹 1. Arrival & Preparation • Arrive early and be professionally groomed • Review shift schedule and handover notes 🔹 2. Venue Walkthrough • Inspect cleanliness and ambiance • Ensure all equipment and stations are ready 🔹 3. Staff Check-In • Confirm team attendance and grooming • Assign duties and sections 🔹 4. Pre-Shift Briefing • Share daily goals and VIP updates • Highlight promotions and guest service focus 🔹 5. Inventory & Menu Review • Check stock levels and communicate with the kitchen • Confirm any unavailable items 🔹 6. Cash & POS Check • Prepare cash float • Test POS and billing systems 🔹 7. Health & Safety • Confirm hygiene tools and safety readiness • Ensure first aid and fire safety checks 🔹 8. Guest Reservations & Events • Review bookings and special arrangements • Coordinate with kitchen and service team 🔹 9. Kitchen Coordination • Confirm the dish of the day, specials, and readiness • Discuss any delays or substitutions 🔹 10. Final Opening Check • Set music, lighting, and environment • Ensure front staff is ready to welcome guests --- 👨🍳 A strong start sets the tone for a successful service. 💬 Feel free to share your shift-start rituals or suggestions in the comments! #RestaurantManagement #FandBLeadership #HospitalityExcellence #ShiftChecklist #RestaurantManager #TeamSuccess