Need a checklist you can give to managers to ensure everything is cleaned, prepped and ready for business the next day? We’ve got you covered with printable PDFs you can download now and use in your own restaurant right away.

Most restaurants divide closing responsibilities into three categories: A front of house closing list, a back of house closing list, and a manager’s closing list. Typically, floor managers, experienced servers, chefs or line cooks, or general managers are responsible not for performing each task themselves, but simply in ensuring they get done by SOMEBODY.

Hold your employees accountable for their closing duties by either printing multiple copies of checklists to be completed by the person to whom duties are assigned each night, or laminate a big copy for staff to check off with a dry erase marker as tasks are completed. A tiny surge of extra effort at the end of the evening will help ensure a smooth, efficient, and safe opening the next day, and your staff (not to mention your customers!) will appreciate it.

Here’s a sample manager closing checklist in PDF to help get you started with organizing your closing duties sheets. Of course, not every task will apply to every establishment, so feel free to add or subtract to the lists below to suit your particular business. You’ll find more business startup checklists at no cost by downloading our food business startup kit.

Manager Closing Checklists Explained: 

Front of House and Bar Checklist

front of house checklist

Front of House Checklist


  • Wipe down and sanitize all tables and chairs
  • Flip chairs on top of tables
  • Pull floor mats from entryway and from behind the bar for cleaning
  • Clean any major spills, both on the floor and under grates behind the bar
  • Sweep
  • Mop
  • Replace mats
  • Fine-tune placement of tables and chairs in the dining room, making sure tables and chairs haven’t been nudged out of place into disarray
  • Gather dirty rags and launder, where applicable
  • Clean and wipe down check books, menus, and wine lists…or anything else that’s been handled by the public
  • Empty and clean coffee machines and holding pots
  • Clean soda machine and beer taps and lines
  • Drain ice holding wells
  • Sweep and mop guest bathroom, check mirror, deep clean toilet, and restock toiletries as needed
  • Empty any front of house trash cans (including any located in the bathroom) and haul outside to the dumpster
  • Wipe down the bar, the host or hostess stand, and the screens of any tablets or point of sale devices
  • Roll silverware
  • Clean and shine any glass or reflective surfaces
  • Turn off all front of house lights, including in the bar area

Bar-Specific Tasks:

  • Make sure all wine bottles are corked (fruit flies, yo!)
  • Pull pour spouts from liquor bottles, or wrap with plastic
  • Restock canned drinks, liquir bottles, and bottled mixers
  • Cut and refill bar garnishes
  • Restock kicked beer kegs


  • Lock away alcohol and electronics, where applicable
  • Count out front of house and bar register drawers and store cash or deposits securely
  • Lock doors/restricted cages and/or cabinets


  • Put all menus and wine lists back where they belong
  • Check/refill napkin dispensers
  • Refill salt and pepper shakers
  • Mary ketchups/check any table condiments

Kitchen and Back of House Checklist

back of house checklist

Closing checklist for back of the house and kitchen.


  • Pull nonslip floor mats and clean
  • Sweep and mop kitchen floor
  • Replace nonslip mats
  • Empty all kitchen trash cans and recycling bins, and haul to dumpster as needed
  • Wash and sanitize all cooking utensils, pots and pans, prep or hotel pans, cutting boards, and put back in their proper places
  • Scour and sanitize all prep areas, line stations, and cooking surfaces
  • Break down, scrape, and scour flattops, grills, and charbroilers
  • Change or filter fryer oil as needed or scheduled
  • Clean and restock staff bathroom, and clean hand wash sinks
  • Ensure break areas or rooms are organized and clean


  • Double check inventory (ideally comparing with daily prep task list), and adjust pending orders as needed
  • Consolidate containers of same foods/prep dates
  • Ensure all delivery orders are put away properly
  • Date and label any food that isn’t dated or labeled
  • Scan walk-in and prep coolers for out of date items, discarding as needed
  • Restock all line coolers and prep coolers
  • Make sure refrigerator and freezers doors are all tightly closed and internal lights turned off
  • Make prep list for the next day, outlining any items which are low or out of stock


  • Make sure walk-in coolers and prep coolers are clean and well organized according to ServSafe standards, including raw poultry, seafood, prepped dishes, produce, etc)
  • Check inventory rotation, ensuring that “first in first out” is being observed and that new product isn’t used before old product
  • Empty dishwasher and wipe down dish room

Food and Fire Safety:

  • Check all thermometers to ensure refrigerators and freezers are holding safe operating temperatures
  • Verify that all appliances, equipment, and heaters are turned off
  • Store sharp kitchen tools safely and appropriately

Manager Checklist