Restaurant owner in front of his restaurant with open sign

Arrival for Shift

Arriving for a shift on time and being dressed neatly for success is imperative. You as the example for the team have to lead by the required standards and be the perfect example of what is required.

 Plan your daily schedule in advance and allow for traffic and other possible unforeseen incidents. Plan by adding 30 minutes to your schedule. If you are early you, have 30 minutes of personal planning time for the busy day ahead. 

Once you know you are ready and organized you will feel positive, and your positive attitude will rub off on your team and they will follow.

  • Remember you are there to motivate the staff and create sales.
  • Be on time if you expect everyone else to be on time.
  • Always arrive 15 min prior to your shift.
  • On your approach towards the store, start your opening check.
  • Check for possible security breaches and open windows or doors.
  • Are the pavements clean and swept?
  • Make notes of items to be cleaned and maintained.
  • Are there any fused globes visible?
  • Take note of other businesses marketing and special offers.
  • Check the diary for urgent messages, and smell for possible gas leaks before you switch on any lights.
  • Check the previous night’s closing and stock variances, cash-up admin.
  • Follow up on all urgent messages.
  • Are the basics available:
    1. Staff-sales-production
    2. Energy-gas-electricity-water
    3. Stock
  • Plan your day, front of house, back of house and general to-do list.
  • Ensure you are ready to brief the staff on their responsibilities for the day.
  • Ensure that you have eaten prior to your shift.
  • Stay hydrated during the course of the day.
  • Keep the door locked until all your opening staff has arrived for duty.
  • Ensure all the information you need is on the management table to give you a head start on the day.
  • Proceed and continue with your detailed opening check.
  • Ensure gas is safe and no leaks.
  • Ensure there were no water leaks during the night.
  • Ensure fridges and freezers were on during the night check temperatures of each.
  • Check the general hygiene and cleanliness of the store and make notes of tasks to do.

It is so much easier running and managing a restaurant with foresight, positively planning ahead rather than reactively putting out fires.

Always refer back to the 5 P’s: Proper-Planning-Prevents-Poor-Performance

Marius Joubert
Author: Marius Joubert

Founder of the first true community for the restaurant and hospitality industry.

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