Restaurant Manager Walk-Through Checklist

Most of this document is information and tips on how to do great walk-through

Easy printing instructions :

Once you download this checklist place it on your computers desk top for easy access.

Remember to print out the pages that you will need for the walk-through. The other pages are useful information about managers walk-through.

Every restaurant should utilize the restaurant manager walk-through checklist because it will save you money and will reduce issues that may affect customer service and your bottom line. The restaurant manager walk-through checklist is a fantastic tool. If used correctly and consistently from shift to shift the manager will be able to identify and correct any issues that might affect customer service and your bottom line.

The idea is to be PRO-ACTIVE: to head off a problem before it becomes an issue.

Isn’t it better to know what your issues are and correct them, rather than ignore the issue and then your restaurant may suffer the consequences? The end results are:

Declining repeat business.
Declining revenue.
Rotating door of employees.
Low morale
Restaurant closure due to the lack of repeat business and sales.

You can reduce issues, if you are aware of them, the trick to it is to consistently use a walk-through checklist to help you identify and correct issues that may affect customer service.

The Customers Eye

Step into the customer’s shoes and see what they see when they enter your restaurant. Eliminate all eyesores from your customers view. Use the manager’s walk-through checklist 1 hour prior to you accepting your assigned shift.

The scheduling manager should overlap the incoming shift hours with your hours.

Let us say, that the incoming manager arrives to work at 3:00 PM and your shift is scheduled until 5:00 pm. The incoming 3:00 PM manager will count and record the safe contents and count all drawer cash tills for accountability purposes. The incoming manager will finish any assigned administration paperwork prior to starting the manager’s walk-through.

The manager will conduct a walk-through of the interior/exterior of the restaurant looking for issues that may affect customer service. The incoming manager can delegate these issues to the staff members to correct before they are to assume the shift. The manager can fix the issue as long as it does not take a whole lot of time to fix, otherwise delegate the issues out to the staff members to correct and move on with the walk-through.

Another great resource is the Manager’s Walk-Through and Figure Eight Training Manual