Opening Manager Responsibilities

Overview

Opening Managers are responsible for setting the restaurant and team up for success in the morning by managing prep, catering, and other opening tasks. Then, they lead the team through the lunch rush to make sure every team member is executing with excellence and giving each guest a Food For A Full Life Experience. Finally, they make sure the restaurant is in great shape after lunch and transition responsibility to the closing Manager on Duty (MOD) to finish the day strong.

Things You Need

• Managing Prep ROP
• Managing Catering ROP
• Closing Grill ROP
• Closing Front of House ROP
• Digital Line ROP
• Scheduling ROP
• Dish ROP
• Food Safety ROP
• Sysco, Greco, Bix ROP
• Daily Safe Count Sheet
• Closing Front Line ROP
• Organizing & Zoning ROP
• Managing Waste ROP
• Managing Deep Cleaning ROP
• Working The Grill ROP
• Managing Cash ROP

• Meazure UP Tablet

Opening Procedures

Arriving & Opening Security

• Always enter building with at least one other person. No employee should ever be in restaurant alone.
• Turn on all lights.
• Conduct walkthrough with another person to ensure no one is in building.
• Log in to back office computer and check restaurant email.
• Print any new catering orders (see Managing Catering ROP).

Setting Up Prep Team

• Review day's catering (Managing Catering ROP).
• Write prep list (Managing Prep ROP).
• Set up dish area (Dish ROP).
• Prepare sanitizer and soap buckets (Food Safety ROP).
• Set up Waste Bin per standard.

Evaluating Close

Use Meazure Up to complete your opening checklist and validate the close. Make notes for feedback to the previous night's MOD.

• Review FOH, Front Line, Grill, BOH, Digital Line (closing ROPs).
• Check walk-in and BOH organization (Organizing & Zoning ROP).
• Check thawed pita (Pita Procedure Cards).
• Review catering setups (Catering Building ROP).
• Validate shelf-life of all prepped food (Food Safety ROP).