This quarterly restaurant operations audit helps managers review back and front of house performance across food safety, temperature control, station setup, sanitation, service quality, and compliance. It covers BOH refrigeration and hot holding checks, line readiness, recipe adherence, forms and logs, and staff training. FOH standards include greeting, menu guidance, service sequence, table upkeep, bar setup, grooming, and uniform checks. The checklist also reviews restroom upkeep, repair and maintenance, and operations essentials to deliver a consistent guest experience.
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