This restaurant manager opening checklist (MOC) helps hospitality teams prepare the venue for service. It covers entrance and bar readiness, cash float checks, equipment status (fridges, glasswashers, margarita and coffee machines), and FOH areas. Back-of-house checks include dry storage organization, FIFO and labeling, KP and dishwashing setup, fridge and freezer temperatures, and walk-in cleanliness. Kitchen readiness spans food pass, bain marie, flattop, microwaves, fryer, salamander, and canopy cleaning. The template also prompts pest activity checks, hot water, air-con and speakers, linen delivery, and confirmation that prior day temperature and opening/closing checks are complete.
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