Restaurant Closing Procedure

End-of-day closing procedure for restaurants. Covers final guest service, cash reconciliation, equipment shutdown, deep clean, and securing the building. Typically 60-90 minutes after last guest leaves.

Steps

• Confirm final guest service is complete
  The closing supervisor confirms that final guest service is complete and that the host stand, servers, and kitchen are aligned on last-call status. The supervisor verifies that no new guests will be seated unless approved by management.
• Collect and secure all open checks
  The shift manager reviews all open checks in the POS system and closes, transfers, or flags any unresolved tickets. The manager documents any exceptions, such as walkouts, voids, or comps, for end-of-day review.
• Reconcile cash drawers and POS totals
  The closing supervisor counts each cash drawer independently and compares the count to the POS report. The supervisor records overages or shortages and escalates any deviation beyond the store's tolerance to the manager on duty.
• Prepare the deposit and secure cash
  The manager places the counted deposit into the approved cash bag or envelope, seals it, and labels it according to company policy. The manager stores the deposit in the designated secure location until pickup or bank drop.
• Shut down cooking and service equipment
  The line cook and closing supervisor shut down fryers, grills, ovens, warmers, beverage systems, and other non-essential equipment using the approved sequence. The team confirms that gas, power, and water controls are placed in the required overnight position.
• Perform deep cleaning of assigned areas
  The closing team cleans and sanitizes food-contact surfaces, prep stations, tables, chairs, restrooms, sinks, and high-touch points. The dishwasher or designated team member removes trash, replaces liners, and mops floors after debris is collected.
• Inspect refrigeration and food storage areas
  The closing supervisor verifies that all food is covered, labeled, dated, and stored in the correct location. The supervisor checks that cooler and freezer doors are fully closed and that any temperature deviations are escalated according to food safety procedure.
• Secure the building and activate alarms
  The manager performs a final walk-through of the dining room, kitchen, storage areas, and exterior entry points. The manager locks all access points, arms the alarm system, and confirms that lights, music, and non-essential systems are set to overnight mode.