Front of House Opening and Closing Checklists

Create opening, mid-shift and closing checklists for the dining room, bar and host stand with owners, timing and a sign-off sheet.

Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made

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Create front of house checklists for my restaurant. Layout and areas: [AREAS_OF_THE_VENUE]. Opening time and closing time: [OPENING_AND_CLOSING_TIMES]. Number of front of house staff per shift: [STAFF_PER_SHIFT]. Equipment and systems to check: [EQUIPMENT_AND_SYSTEMS]. Things that often get missed: [OFTEN_MISSED].

Produce three checklists in table form with the columns Task, Area, Who, Target time, Done (tick box), Notes: an opening checklist working back from the opening time with specific minutes, a mid-shift reset checklist for the quiet period, and a closing checklist working forward from the last seating. Include floor, tables, restrooms, bar, host stand, entrance, outdoor seating, cash and card float, lighting and music, security checks, and handover notes for the next shift. Add a manager sign-off box with space for exceptions and a short escalation line for broken equipment.

Calculate how long the opening checklist takes in total if each task has the minutes you assign, showing the sum, and check it fits before opening with a 15 minute buffer. Flag any task that needs two people.

Do not invent equipment or systems I did not mention. Cleaning chemicals, fire safety and alarm procedures must follow the supplier's instructions and local rules, so mark them [VERIFY]. Do not tell staff to skip safety steps to save time.

Add a worked example with invented figures: opening at 11:30 with 3 staff and 12 tasks totalling 85 minutes, and show the latest start time.

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