Restaurant Closing Procedure
End-of-day shutdown procedure covering kitchen breakdown, dining room reset, cash reconciliation, and facility security.
Purpose
Ensure consistent nightly closing so the restaurant is clean, secure, and prepped for the next day's opening team.
Steps (7)
Last Seating & Kitchen Wind-Down
Stop accepting new reservations 30 minutes before closing. Inform the kitchen of the last ticket time. Begin breaking down stations that are no longer needed while keeping the main line operational until the final ticket is fired.
Checklist
- Last seating cutoff enforced
- Kitchen notified of final ticket time
- Low-activity stations begin breakdown
- Bar announces last call
- Remaining guests served and checked on
Expected Output
All remaining guests are being served. Kitchen wind-down has begun for non-essential stations.
Kitchen Breakdown & Deep Clean
Once the last ticket is served, begin full kitchen breakdown. Turn off all cooking equipment and allow to cool before cleaning. Drain and filter fryer oil if reusable. Scrub all cooking surfaces, clean the hood filters, and sanitize all prep surfaces. Sweep and mop all kitchen floors with degreaser.
Checklist
- All cooking equipment turned off
- Fryer oil filtered or replaced
- Grill, flat-top, and oven surfaces cleaned
- Hood filters cleaned
- All prep surfaces sanitized
- Cutting boards sanitized and stored
- Dish pit cleared — all dishes washed and put away
- Kitchen floors swept and mopped
- Trash removed and new liners placed
- Floor mats cleaned and stored
Expected Output
Kitchen is fully cleaned, equipment off and cooling, floors mopped, and ready for morning crew.
Food Storage & Inventory
Package and label all remaining prepped food with today's date. Store items per FIFO in the walk-in cooler or freezer. Discard any items that won't be usable by next service. Record waste in the waste log.
Checklist
- All prep items labeled with date and contents
- Perishables stored in walk-in at correct temp
- FIFO rotation maintained
- Expired or unusable items discarded
- Waste logged with quantities and reason
- Walk-in cooler organized
- Quick inventory count of key items done
- Order list started for tomorrow if needed
Expected Output
Food is properly stored and labeled. Waste is logged. Preliminary order list prepared.
Dining Room Breakdown & Reset
Clear and wipe down all tables. Remove all dirty linens and place in the laundry bin. Sweep the entire dining area, then mop. Check under tables and booths for debris.
Checklist
- All tables cleared, wiped, and sanitized
- Dirty linens collected for laundry
- Condiment holders cleaned and restocked
- Salt/pepper shakers wiped down
- Floors swept and mopped
- Chairs pushed in or stacked per policy
- Windows and glass doors wiped
- Tables reset for next service (if applicable)
Expected Output
Dining room is clean, floors mopped, and ready for the next opening shift.
Restroom Final Check
Do a final restroom inspection. Clean all toilets, sinks, and mirrors. Restock paper towels, toilet paper, and soap dispensers. Mop the floors.
Checklist
- Toilets cleaned and sanitized
- Sinks and counters wiped down
- Mirrors cleaned
- Paper towels and toilet paper restocked
- Soap dispensers filled
- Trash emptied with new liners
- Floors mopped
- Air freshener applied
Expected Output
Restrooms are spotless, fully stocked, and ready for tomorrow.
Cash Reconciliation & POS Close-Out
Run the end-of-day report on the POS system. Count the cash drawer and reconcile against the POS report. Note any discrepancies over $5 in the manager log. Process credit card batch settlement. Secure all cash in the safe.
Checklist
- POS end-of-day report run
- Cash drawer counted
- Cash reconciled against POS (variance noted if >$5)
- Credit card batch settled
- Daily sales summary printed and filed
- Tips calculated and distributed (if applicable)
- Cash secured in safe
- POS terminals powered down or set to standby
Expected Output
Cash is reconciled, credit cards settled, daily report filed, and all funds secured.
Security & Lockup
Walk the entire premises one final time. Ensure all back doors are locked, all equipment is off, all lights (except security lights) are turned off, and the alarm system is armed. Lock the front door and verify it's secure.
Checklist
- Back door and delivery entrance locked
- All kitchen equipment verified off
- Walk-in cooler/freezer doors properly closed
- Interior lights off (security lights remain)
- Exterior lights on timer or manual on
- Thermostat set to overnight temperature
- Alarm system armed
- Front door locked and tested
- Manager log entry completed for the shift
Expected Output
Building is fully secured, alarm armed, and manager log completed. Closing procedure is finished.