Checklist template

Restaurant manager self-audit

A ready-to-use checklist with 112 items in 6 sections, covering Guest experience, Food quality, Cleanliness, People, Financial controls, Administration. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 112 Items
  • 92 Yes / No checks
  • 6 Scored ratings
  • 122 Points

Use this template How audits work

1. Guest experience 18 items

  1. I watched 5 guests arrive this week and each was greeted within 30 seconds Yes / No 1 pt
  2. Guests were thanked and invited back at the door or the hand-off point Yes / No 1 pt
  3. I timed 5 orders at peak this week and each met the service-time target Yes / No 1 pt
  4. I checked 5 completed orders against their tickets and all were accurate Yes / No 1 pt
  5. A manager visited tables or the lobby during every peak period this week Yes / No 1 pt
  6. Guest complaints received this week were answered within 24 hours Yes / No 1 pt
  7. Each complaint was logged with its cause and the remedy offered Yes / No 1 pt
  8. Online reviews posted this week were read and answered according to company policy Yes / No 1 pt
  9. The latest guest satisfaction or mystery shop score was shared with the team Yes / No 1 pt
  10. Menus and menu boards show current items and prices, with no handwritten changes Yes / No 1 pt
  11. Music was playing from the approved playlist at the brand's volume setting at each of my checks Yes / No 1 pt
  12. High chairs and booster seats are clean with working straps Yes / No 1 pt
  13. The parking lot, walkway and entrance were free of litter when I walked them today Yes / No 1 pt
  14. Exterior signs were fully lit at my last evening check Yes / No 1 pt
  15. Out-of-stock menu items this week were communicated to the team before service Yes / No 1 pt
  16. Guest complaints received this week Number
  17. Latest guest satisfaction or mystery shop score (%) Number
  18. Guest experience this week Rating
    • Consistently at standard 5 pts
    • At standard with lapses at peak 3 pts
    • Often below standard 1 pt

2. Food quality 18 items

  1. I tasted the core menu items at the line check before each service this week Yes / No 1 pt
  2. Plates or packaged orders I sampled matched the brand's build card or photo Yes / No 1 pt
  3. Portioning tools (scoops, scales, ladles) were in use at every station I checked Yes / No 1 pt
  4. I weighed 5 portions of the main protein and they were within the specified weight Yes / No 1 pt
  5. Hot food I probed on the line was at 135°F (57°C) or above Yes / No 1 pt
  6. Cold food I probed on the line was at 41°F (5°C) or below Yes / No 1 pt
  7. Holding times were marked on held products and expired product was discarded Yes / No 1 pt
  8. Fryer oil quality was tested daily and the oil was changed when the test called for it Yes / No 1 pt
  9. Prep was made to the daily par sheet, with no product over-prepped beyond its shelf life Yes / No 1 pt
  10. Every prepped item in the walk-in carried a day label with its discard date Yes / No 1 pt
  11. First-in, first-out rotation was respected on the shelves I checked in the walk-in and dry storage Yes / No 1 pt
  12. Deliveries this week were checked for temperature and quality before the driver left Yes / No 1 pt
  13. Products were made from the approved recipe, with no unauthorized substitutions Yes / No 1 pt
  14. Finished orders I watched left the pass or window within 2 minutes of being ready Yes / No 1 pt
  15. Waste was recorded on the waste sheet on every shift this week Yes / No 1 pt
  16. Fryer oil test reading at my last check Number
  17. Recorded food waste this week (dollars) Number
  18. Food quality this week Rating
    • Consistently to specification 5 pts
    • Some items off specification 3 pts
    • Frequent quality problems 1 pt

3. Cleanliness 20 items

  1. Restrooms were checked on the posted schedule, and the check sheet is initialed for every period Yes / No 1 pt
  2. Dining room tables were cleared and wiped within 5 minutes of guests leaving at my checks Yes / No 1 pt
  3. Floors in the dining room were free of spills and debris at my checks Yes / No 1 pt
  4. Windows and entrance door glass were free of fingerprints at opening Yes / No 1 pt
  5. The drink station or condiment bar was stocked and wiped at my checks Yes / No 1 pt
  6. Sanitizer buckets at every station tested within range on a test strip Yes / No 1 pt
  7. The daily cleaning checklist was completed and signed on every shift this week Yes / No 1 pt
  8. The weekly deep-cleaning tasks assigned for this week were completed Yes / No 1 pt
  9. Floors under the cooking line and behind equipment were free of old grease and food debris Yes / No 1 pt
  10. Walk-in cooler floors and shelving were clean, with nothing stored on the floor Yes / No 1 pt
  11. Every kitchen hand sink had soap at my checks Yes / No 1 pt
  12. Every kitchen hand sink had paper towels at my checks Yes / No 1 pt
  13. No kitchen hand sink was blocked or used to store utensils Yes / No 1 pt
  14. Trash containers inside were emptied before overflowing Yes / No 1 pt
  15. The dumpster enclosure was closed, with no bags or spills on the ground Yes / No 1 pt
  16. I saw no droppings, insects or other signs of pests this week Yes / No 1 pt
  17. The pest control log has no open recommendations Yes / No 1 pt
  18. Employee uniforms, aprons and hair restraints met the standard at the start of each shift I ran Yes / No 1 pt
  19. Date of the last pest control service Date
  20. Cleanliness this week Rating
    • Guest-ready at every check 5 pts
    • Clean at opening but slipping at peak 3 pts
    • Below standard at several checks 1 pt

4. People 18 items

  1. The schedule for next week was posted on time Yes / No 1 pt
  2. Every shift this week started with a pre-shift meeting or huddle Yes / No 1 pt
  3. New hires this week received their orientation on or before their first shift Yes / No 1 pt
  4. Training records for each new hire are up to date for the stations they work Yes / No 1 pt
  5. Food handler certificates required by local regulation are current for all employees Yes / No 1 pt
  6. At least one certified food protection manager was on duty on every shift this week Yes / No 1 pt
  7. I gave recognition by name to at least three employees this week Yes / No 1 pt
  8. Performance conversations due this week were held and documented Yes / No 1 pt
  9. Lateness and no-shows this week were addressed and recorded on the day Yes / No 1 pt
  10. Employee concerns raised this week were answered or escalated to the district manager Yes / No 1 pt
  11. Open positions are posted on the company's hiring channel Yes / No 1 pt
  12. Applicants who applied this week were contacted within 48 hours Yes / No 1 pt
  13. Workplace injuries or near misses this week were reported as required by company policy Yes / No 1 pt
  14. Employee meals and discounts were rung up according to company policy Yes / No 1 pt
  15. The required labor notices are posted where employees can read them Yes / No 1 pt
  16. Employees who left the restaurant in the last 30 days Number
  17. Open positions this week Number
  18. Staffing this week Rating
    • Every shift fully staffed 5 pts
    • One or two shifts short 3 pts
    • Short on most shifts 1 pt

5. Financial controls 18 items

  1. Every cash drawer was counted at the start and end of each shift by the cashier with a manager present Yes / No 1 pt
  2. Cash over or short amounts this week were within the tolerance set by company policy Yes / No 1 pt
  3. The safe was counted at every manager shift change and the count was signed Yes / No 1 pt
  4. Bank deposits were made on every scheduled day, and the validated slips are on file Yes / No 1 pt
  5. Voids and refunds this week were approved by a manager at the time of the transaction Yes / No 1 pt
  6. I reviewed the void, discount and deletion report by employee this week Yes / No 1 pt
  7. Promotional and employee discounts were supported by a coupon, code or name Yes / No 1 pt
  8. The weekly inventory count was completed and entered on schedule Yes / No 1 pt
  9. Food cost variance between actual and theoretical was reviewed for the top 10 items Yes / No 1 pt
  10. Invoices were checked against deliveries and entered in the week they were received Yes / No 1 pt
  11. Credits for short or refused deliveries were requested from the supplier Yes / No 1 pt
  12. Labor cost was compared with the target every day this week Yes / No 1 pt
  13. Petty cash purchases are supported by receipts and stay within the limit set by company policy Yes / No 1 pt
  14. Safe and office keys or codes are held only by the managers on the authorized list Yes / No 1 pt
  15. Food cost last week (% of sales) Number
  16. Labor cost last week (% of sales) Number
  17. Cash over or short for the week (dollars) Number
  18. Financial controls this week Rating
    • All controls done and results on target 5 pts
    • Controls done but results off target 3 pts
    • Controls skipped 1 pt

6. Administration 20 items

  1. The food service permit is posted and in date Yes / No 1 pt
  2. The latest public health inspection report is on file at the restaurant Yes / No 1 pt
  3. Every violation on the latest public health inspection report has been corrected Yes / No 1 pt
  4. Temperature logs for the week are complete, with no blank periods Yes / No 1 pt
  5. The manager's communication log or shift notes were filled in on every shift Yes / No 1 pt
  6. Company bulletins and procedure updates received this week were read and signed by the shift leaders Yes / No 1 pt
  7. Marketing materials for the current promotion are displayed and those of the previous one removed Yes / No 1 pt
  8. Open repair requests were followed up with the contractor or the facilities team this week Yes / No 1 pt
  9. Fire extinguisher inspection tags are in date Yes / No 1 pt
  10. The first-aid kit was checked and restocked this month Yes / No 1 pt
  11. Safety data sheets are available for every chemical in use Yes / No 1 pt
  12. Employee files are kept in a locked cabinet or in a secured system Yes / No 1 pt
  13. The point-of-sale system has individual log-ins for each employee, with no shared passwords Yes / No 1 pt
  14. Action items from the last district manager visit are completed or have a date Yes / No 1 pt
  15. My priorities for next week are written down and shared with the shift leaders Yes / No 1 pt
  16. Date of the last district manager visit Date
  17. Date of the last public health inspection Date
  18. Name of the restaurant manager Short text
  19. My overall rating of the restaurant this week Rating
    • At standard in all six areas 5 pts
    • One or two areas below standard 3 pts
    • Three or more areas below standard 1 pt
  20. My three priorities for next week Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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