Standard Operating Procedures daily operations

Restaurant Closing Procedure

End-of-night procedure for restaurants — last guest out, cash reconcile, equipment shutdown, deep clean, alarm set.

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Built for: Foodservice Restaurants QSR

What's inside this template

Steps

Last call & guest departure
Stop seating new guests at posted close. Communicate last call to remaining tables. Provide checks proactively. Don't rush guests but tighten service flow.
Lock front entrance
Once last guest leaves, lock front. Turn off open sign. Pull blinds if applicable.
Cash reconcile each register
Count drawer, run Z-report, match to POS sales. Variance >$5 requires manager investigation. Lock daily deposit in safe. (See Cash Drawer Close & Reconcile SOP.)
Equipment shutdown
Turn off grills, fryers (after oil filter), ovens, hot wells, ice machines (per equipment guidance). Cover prep tables. Power-off any equipment per manufacturer spec.
Deep clean
Sanitize all food-contact surfaces. Clean hood filters per cycle. Sweep + mop floors. Empty trash and recycling. Restock paper goods for opening.
Final temperature log
Record walk-in cooler/freezer temps before locking up. Investigate any drift. Mark date on perishables in cooler per FIFO.
Secure & arm
Walk all entrances, verify locked. Set thermostat to overnight. Turn off non-essential lights. Arm alarm before leaving.

Common use cases

Daily restaurant close

New manager training

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Type: operations Category: Daily Operations Difficulty: Intermediate Time: 90 min Closing Manager Shift Lead Full-Service Restaurant Quick-Service Restaurant

1

Last call & guest departure
30 min

Stop seating new guests at posted close. Communicate last call to remaining tables. Provide checks proactively. Don't rush guests but tighten service flow.
2

Lock front entrance
2 min

Once last guest leaves, lock front. Turn off open sign. Pull blinds if applicable.
Cash reconcile each register verification
20 min

Count drawer, run Z-report, match to POS sales. Variance >$5 requires manager investigation. Lock daily deposit in safe. (See Cash Drawer Close & Reconcile SOP.)
4

Equipment shutdown
15 min

Turn off grills, fryers (after oil filter), ovens, hot wells, ice machines (per equipment guidance). Cover prep tables. Power-off any equipment per manufacturer spec.
5

Deep clean
30 min

Sanitize all food-contact surfaces. Clean hood filters per cycle. Sweep + mop floors. Empty trash and recycling. Restock paper goods for opening.

Cut-resistant gloves Slip-resistant shoes
Final temperature log verification
5 min

Record walk-in cooler/freezer temps before locking up. Investigate any drift. Mark date on perishables in cooler per FIFO.
7

Secure & arm
5 min

Walk all entrances, verify locked. Set thermostat to overnight. Turn off non-essential lights. Arm alarm before leaving.

Outcome: Building secured, alarm armed, manager confirmation in close-out log.