Restaurant Manager on Duty Walk

Hourly manager on duty inspection for restaurant guest experience, staff issues, plate-up standards, and dining room readiness.

Guest Experience and Dining Room Readiness

• Entry and host area are clean, organized, and guest-ready
• Dining room tables, chairs, and floors are clean and free of visible debris
• Aisles and guest walkways are clear of obstructions
• Lighting, music, temperature, and overall ambiance are appropriate for service
• Restrooms and guest touchpoints are stocked and presentable
• No unresolved guest complaints or visible service recovery issues in the dining room
• Overall guest readiness score

Staff Presence and Conduct

• Required FOH positions are staffed and on the floor
• Team members are in proper uniform and meet grooming standards
• Staff are attentive, professional, and not engaged in non-work distractions
• Manager or lead is visible and actively coaching the floor
• Any staffing gaps, call-outs, or conduct issues documented

Plate-Up and Food Presentation

• Plates are clean with no drips, smears, or rim contamination
• Portion sizes match the standard for the menu item
• Garnish, placement, and presentation match brand standards
• Hot food is served hot and cold food is served cold
• Orders are being fired and delivered within expected service timing

Safety and Immediate Corrective Actions

• Emergency exits are unobstructed and clearly accessible
• Fire extinguishers are visible, accessible, and not blocked
• Spills, broken items, or trip hazards are addressed immediately
• Any active guest, staff, or equipment issue requires escalation
• Corrective actions assigned with owner and completion time