Roselada, Mikaella A.
H432CLOHS
MANAGER
Side work check list
Opening Side Work
Review the restaurant's reservations
for the day and ensure proper table
allocation.
Confirm that the front-of-house and
kitchen staff are briefed on any
special orders, dietary restrictions,
or menu changes.
Verify that all front-of-house areas
are clean and organized.
Review inventory levels for food,
beverages, and supplies.
Check if the setting of tables are
correct
Running Side Work
Oversee the front-of-house and
kitchen staff to ensure smooth
operations.
Address any issues or conflicts that
may arise during the shift.
Monitor staff performance,
customer service, and adherence to
restaurant policies.
Greet and engage with guests,
ensuring a positive dining
experience.
Maintain effective communication
between front-of-house and kitchen
staff.
Closing Side Work
Conduct a post-shift meeting with
front-of-house and kitchen staff to
discuss any issues, challenges, or
compliments received during the
shift
Provide feedback and recognition to
staff as appropriate.
Inspect the restaurant's cleanliness
and condition.
Confirm that all closing tasks are
completed before leaving.
Check if the food is well prepared
Check uniform and proper
grooming of all staff.
Pre shift meeting
Ensure that all dishes leaving the
kitchen meet the restaurant's quality
and presentation standards.