Daily Operations Checklist
2059 Calamba St. Sampaloc Manila
TASK
MARK
OPENING CLEANING TASKS
Unlock the main entrance.
Take out the outdoor table and place seating cushions.
Sweep the floors on the first floor.
Mop the floors on the first floor.
Rearrange first floor tables and chairs.
Wipe surfaces, tables, and countertops.
Place table ornaments if needed.
Sweep the floors on the second floor.
Mop the floors on the second floor.
Rearrange second floor tables and chairs if needed.
Place table ornaments if needed.
Wipe 2nd floor surfaces.
Turn on all lights, music, and equipment.
Wash all dishes in the prep sink and kitchen sink.
Write on blackboard if necessary and place outside.
WORKSTATION PREP
Refill all coffee maker water tanks.
Refill service water pitchers.
Refill ice box.
Refill syrup containers if needed.
Refill signature creamer and mark times. (2 bottles)
Refill milk jugs inside cooler (3 at a time); mark dates and times.
Test if Horchata is good, refill if necessary and mark times.
Prepare batch brews for Robusta and Hazelnut. (1.6L at a time)
Refill water boiler.
Prepare waffles if necessary. (5 waffles at a time)
Restock pastry containers.
Dial in both espresso machines and note ideal grind settings.
Restock cups, straws, takeaway boxes, and plastics.
Make sure cash register has enough coins for change.
Prepare POS system and receipt machine.
Place opening signage and open shop.
TASKS THROUGHOUT THE DAY
Refill signature creamers as needed.
Refill syrups as needed.
Clean out syrup pumps to avoid sugar residue.
Clean-as-you-go throughout the day, so it's an easier job at closing
Keep up on dishes & walking through seating areas to make sure everything is
clean and tidy.
Empty out trash bins once they are full and replace plastic immediately.
Record any wasted product for final logging at close.
Record all expenses incurred throughout the day on the accounting notebook.
NOTES
CLOSING TASKS
Check all products and make sure nothing is expiring tonight – if it is, add to
waste log.
Clean the chemex jars and empty out the boiler and kettle.
Empty out the knockbox.
Clean the espresso machine and ancillary pieces: portafilters, steamwands, and
reservoirs.
Empty out and clean frothing machine.
Wash all the dishes: mugs, plates, jiggers, stirrers, etc.
Clear the workstation counter and wipe the surfaces.
Clean all tables and put all chairs on top of tables for easy cleanup in the
morning.
Quick sweeping and mopping of floors in the first and second floors.
Place outdoor table and blackboard inside the café.
Erase the blackboard if necessary.
Record wasted products on the inventory logbook.
Count the cash drawer and reconcile all receipts as necessary.
Record daily sales and expenses on the accounting notebook.
Run an inventory check, take note of all critical items.
Important: turn off all the equipment on the workstation and kitchen, make sure
everything is unplugged, and double lock the gates to ensure safety overnight.
Take care returning home and rest well. Thank you for your service.