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Manager close-out checklist

Restaurant: ________________ Date: ____________ Manager: ____________

Floor​

  • Every check closed or deliberately left open with a reason
  • No orders left held — a held order with settled checks never closes on its own
  • All staff clocked out (an open shift keeps accruing labor cost)

Money​

  • Drawers counted and reconciled
  • Cash drops recorded
  • Tips declared and, where pooled, distributed
  • Batch closed — or confirmed it will close on schedule

Cards​

  • Any open authorisations resolved
  • Any tip adjustments done before the batch closes — after that the window is gone

Equipment​

  • Printers have paper for tomorrow
  • Kitchen display cleared
  • Tills on charge
  • Gateway online

Numbers​

  • Sales report reviewed
  • Labor percentage reviewed
  • Anything unusual noted for the owner

The three that cost real money if missed​

  1. An open shift — labor keeps accruing all night.
  2. A held order — the table looks finished; the sale never completes.
  3. An unadjusted tip — once the batch closes it is captured at base, and the server does not get it.