A free, ready-to-use checklist for the manager, front of house, kitchen and bar. Tick it off, edit it, print it, or let the latest AI tailor it to your restaurant. No sign-up.
Tap or click any line to edit it. Ticks stay in this browser for today; edits last until you leave the page.
Restaurant Opening and Closing Checklist
Restaurant: Date: Shift lead:
Opening checklist
0 of 39 done
Manager
0/9
Unlock, turn off the alarm and walk through the building. Look for leaks, damage or anything left on overnight.
Read the closing manager's notes from last night.
Check today's reservations, events and large groups.
Check that everyone on the schedule has arrived, is in uniform and is well enough to work with food.
Count the cash float and open the registers.
Check deliveries against the orders and sign for them.
Confirm today's specials and anything that is sold out.
Hold a short team briefing: specials, reservations, allergens and sold-out items.
Walk the floor the way a guest would, then open the doors on time.
Front of house
0/12
Turn on the lights, music and heating or air conditioning.
Check the entrance, windows and signs: clean, lit and welcoming.
Wipe and sanitize tables, chairs and high chairs.
Set the tables: cutlery, glasses, napkins and condiments.
Wipe the menus, replace damaged ones and add today's specials.
Stock the service station: cutlery, napkins, glassware and takeout packaging.
Start the coffee machine and fill the ice, water and drinks station.
Turn on the POS and card machines, and check that the printers have paper.
Check the restrooms: clean, with soap, toilet paper and hand towels.
Sweep or vacuum the floor, including under the tables.
Set up the host stand: reservation list, floor plan and pens.
Wipe the outdoor tables and set up umbrellas or heaters.
Kitchen
0/12
Wash hands and put on a clean uniform and apron.
Check and record fridge and freezer temperatures.
Turn on ovens, grills, fryers and the extraction hood.
Check soap, paper towels and sanitizer at every hand-wash sink and station.
Sanitize prep surfaces and cutting boards before use.
Check labels and dates, and throw away anything out of date.
Check deliveries for quality, temperature and dates, and put chilled and frozen food away first.
Work through the prep list: sauces, garnishes, portions and thawed items.
Set up each station with its tools, pans and backups.
Check the fryer oil, and filter or change it if needed.
Check the dishwasher: clean filters, detergent and rinse aid.
Confirm specials, allergens and sold-out items with the manager.
Bar
0/6
Restock spirits, wine, beer and soft drinks, with older stock at the front.
Fill the ice wells.
Cut garnishes and prepare juices and syrups, and label them with the date.
Check the beer taps, lines and gas.
Polish the glassware and take out chipped glasses.
Set out the bar tools and wipe the bar top, stools and menus.
Checked by: Time:
freeaitools.wegodoo.com
Restaurant Opening and Closing Checklist
Restaurant: Date: Shift lead:
Closing checklist
0 of 40 done
Front of house
0/11
Lock the front door after the last guest leaves, and bring in outdoor signs and furniture.
Clear, wipe and sanitize every table, chair and high chair.
Wipe the menus and put them away.
Refill salt, pepper, sugar and condiments, and wipe the containers.
Restock the service station for the morning: cutlery, napkins and glassware.
Empty and clean the coffee machine and the drinks station.
Clean and restock the restrooms.
Empty every trash can, take the trash out and put in new liners.
Sweep and mop the floor, and vacuum any carpet.
Close every open check on the POS and record the tips.
Turn off the music, screens and the lights you don't need overnight.
Kitchen
0/14
Turn off ovens, grills, fryers and the gas.
Cool leftover hot food quickly, then cover, label, date and store it.
Throw away food that can't be kept, and write down the waste.
Check and record fridge and freezer temperatures, and make sure every door is shut.
Clean and sanitize prep surfaces, cutting boards and slicers.
Clean the grill, flat top, range and fryers. Filter or change the fryer oil on schedule.
Wash, sanitize and put away pots, pans and utensils.
Empty and clean the dishwasher, including its filters.
Clean the sinks and restock soap and paper towels.
Empty the trash and recycling, and wash the bins if needed.
Sweep and mop the floor, and clean the floor mats and drains.
Store all food covered and off the floor, and tidy the walk-in.
Write tomorrow's prep list.
Write the order list for anything running low.
Bar
0/6
Wash and polish the glassware.
Clean the drip trays, taps and soda gun nozzles.
Cover, label and store garnishes and juices, or throw them away.
Wipe the bottles, speed rail and bar top, and restock for tomorrow.
Empty the ice wells and wipe them dry.
Count the key bar stock and lock away the alcohol.
Manager
0/9
Walk through the kitchen, bar and dining room, and check that each closing list is done.
Count the registers and match the cash and card totals to the POS report. Write down any difference.
Put the cash in the safe and prepare the bank deposit.
Run the end-of-day sales report and save it.
Check that tips are recorded and shared out by your house rules.
Write notes for the opening manager: problems, complaints, repairs, sold-out items and low stock.
Check tomorrow's reservations, staff schedule and deliveries.
Check that the gas and cooking equipment are off, and that fridges and freezers are running and closed.
Turn off the heating or air conditioning and the lights, lock every door and window, and set the alarm.
Checked by: Time:
freeaitools.wegodoo.com
Weekly extras
0 of 7 done
0/7
Deep-clean the hood filters and behind the cooking equipment.
Descale the coffee machine and the dishwasher.
Empty, clean and sanitize the fridges and the walk-in, shelf by shelf.
Clean the beer lines.
Check the first-aid kit, fire extinguishers and emergency exits.
Check for signs of pests and record the check.
Do a full stock count.
Checked by: Date:
freeaitools.wegodoo.com
Tailor the Checklist to Your Restaurant
Tell the latest AI what kind of place you run. It rewrites the checklist for your roles in the same format, ready to tick, edit, print and copy.
Search History
Run This Checklist With Your Team
Here is how to run the same lines on your team's phones with WeGoDoo:
Make a shared list for opening and one for closing, and invite your team. Up to 50 people can share a list, and the free plan includes 3 lists.
Copy a role's lines and paste them into Doo AI. It suggests the tasks for you to confirm; nothing is saved until you do.
Give each task an owner and a reminder, and set it to repeat daily. When it is ticked off, the next one appears with the next date.
For the checks that matter, add a verifier. The task waits as Pending Verification until that person checks it, and a photo in the comments shows the result.
The full opening and closing checklist is on this page, split by role. Tick lines off as you go; the ticks stay in this browser for the day.
2. Make it fit your restaurant
Edit, add or remove any line. Or describe your place, tick what you offer, and the latest AI tailors the lines for your roles.
3. Print it or run it with your team
Print it with tick boxes, save it as a PDF, copy a role or download a CSV. Or turn the lines into daily tasks in WeGoDoo.
Why Use This Checklist
Ready the moment the page opens
No form, no e-mail address and no sign-up. The full checklist is right here, with lines for the manager, front of house, kitchen and bar.
Built around roles
Every line belongs to a role, so each person knows their part of opening and closing, and the manager checks that every list is done.
Made for your kind of place
A café, a food truck and a fine-dining room open differently. Tell the latest AI about yours and it rewrites the lines to match.
Frequently Asked Questions
A list of the jobs to do before the doors open and after the last guest leaves, split by role, so the routine doesn't depend on anyone's memory.
A walk-through of the building, fridge and freezer temperatures, clean and stocked stations, the day's prep, the cash float, and a short team briefing. The ready checklist above covers each one by role.
Storing and labeling food, cleaning and sanitizing, turning equipment off, counting the registers, restocking for the morning, notes for the opening manager, and locking up.
Split it by role: manager, front of house, kitchen and bar. Give every line one owner, and have the manager check the lists at the end.
Yes. Edit, add or remove any line on the page, or describe your restaurant and let the AI tailor the checklist.
Yes. Print it, save it as a PDF, or download a CSV file that opens in Excel and Google Sheets.
It is free and needs no sign-up or e-mail address. The AI part has a fair-use limit per visitor.
It covers common good practice. Food-safety rules differ by country and city, so add what your local authority requires, such as temperature limits and record keeping.
Put it on their phones. In WeGoDoo each line becomes a task with one owner and a reminder, repeats every day, and can wait for a second person to check it.
