Unlock and secure the premises

Arrive at the scheduled time. Disarm the alarm system. Walk the premises to check for anything unusual: signs of break-in, water leaks, or equipment left running overnight.

2

Turn on equipment and systems

Power on lights, HVAC, POS systems, and kitchen or production equipment. Verify all equipment is functioning correctly. Report any malfunctions immediately.

3

Check inventory and restock

Walk the floor or service area. Restock supplies, products, or ingredients that are low. Check expiration dates on perishable items. Rotate stock (first in, first out).

4

Prepare the cash register

Count the starting cash float and verify it matches the expected amount. Log the opening count. Set up the POS terminal for the day.

5

Brief the team

Hold a quick standup with the shift team. Cover the day's priorities, any promotions, expected deliveries, and staffing changes. Keep it under 5 minutes.

6

End-of-day cleaning

Clean all work surfaces, floors, and equipment according to the hygiene checklist. Empty trash and recycling. Restock supplies for the next shift.

7

Cash out and reconcile

Count the register. Compare the count to the POS report. Record any discrepancies. Prepare the deposit bag. Lock cash in the safe.

8

Secure and lock up

Turn off all non-essential equipment and lights. Check that all doors and windows are locked. Set the alarm system. Double-check the front entrance is secure before leaving.

Store Opening & Closing Procedure Template

What this SOP covers