Compliance & Safety
Restaurant SOP Template
Standard operating procedures organized by department — kitchen, front of house, bar, and cleaning. Each SOP includes title, purpose, scope, responsible role, step-by-step procedure, frequency, and equipment needed. Pre-filled with realistic examples ready to food-safety-compliant procedures you can customize.
Restaurant Standard Operating Procedures
8 SOPs across 4 departments
Pre-filled with 8 realistic SOPs across 4 departments. Click any SOP to edit all fields. Add, remove, or customize to match your restaurant.
Sous Chef / Lead Line Cook
Daily, 2 hours before service
Thermometer, sanitizer buckets, cutting boards, sheet pans, prep containers
Purpose: Ensure all stations are stocked, equipment is operational, and prep lists are completed before the first ticket fires.
- Walk in cooler temp check: verify 38-40°F and log reading
- Check freezer temps: verify 0°F or below and log reading
- Turn on ovens, grills, fryers and allow 20-min preheat
- Review prep list from previous shift and note carry-over items
- Pull proteins from walk-in and begin thawing per FIFO protocol
- Set up sanitizer buckets at each station (200 ppm quaternary)
- Stock each station with mise en place per station checklist
- Sharpen knives and lay out tools for each station
- Taste all sauces, soups, and dressings for quality and seasoning
- Brief line cooks on specials, 86'd items, and VIP reservations
Kitchen Manager / Prep Cook
Every delivery (typically 3-5x per week)
Probe thermometer, receiving log, scale, date labels, storage containers
Purpose: Verify quality, temperature, and quantity of all deliveries to prevent spoilage, contamination, and vendor shortages.
- Check delivery against purchase order for correct items and quantities
- Inspect packaging for damage, pest evidence, or broken seals
- Temp-check proteins (must be 41°F or below) and log readings
- Reject any item that fails visual or temperature inspection
- Date-label all items with received date and use-by date
- Store items using FIFO method: new stock behind existing stock
- Separate raw proteins below ready-to-eat foods in walk-in
- Update inventory count in POS or inventory management system
Kitchen
Sous Chef / Lead Line Cook
Daily, 2 hours before service
Thermometer, sanitizer buckets, cutting boards, sheet pans, prep containers
Purpose: Ensure all stations are stocked, equipment is operational, and prep lists are completed before the first ticket fires.
- Walk in cooler temp check: verify 38-40°F and log reading
- Check freezer temps: verify 0°F or below and log reading
- Turn on ovens, grills, fryers and allow 20-min preheat
- Review prep list from previous shift and note carry-over items
- Pull proteins from walk-in and begin thawing per FIFO protocol
- Set up sanitizer buckets at each station (200 ppm quaternary)
- Stock each station with mise en place per station checklist
- Sharpen knives and lay out tools for each station
- Taste all sauces, soups, and dressings for quality and seasoning
- Brief line cooks on specials, 86'd items, and VIP reservations
Kitchen Manager / Prep Cook
Every delivery (typically 3-5x per week)
Probe thermometer, receiving log, scale, date labels, storage containers
Purpose: Verify quality, temperature, and quantity of all deliveries to prevent spoilage, contamination, and vendor shortages.
- Check delivery against purchase order for correct items and quantities
- Inspect packaging for damage, pest evidence, or broken seals
- Temp-check proteins (must be 41°F or below) and log readings
- Reject any item that fails visual or temperature inspection
- Date-label all items with received date and use-by date
- Store items using FIFO method: new stock behind existing stock
- Separate raw proteins below ready-to-eat foods in walk-in
- Update inventory count in POS or inventory management system
Front of House
Host / Server
Every guest interaction during service
Reservation book or tablet, menus, highchairs, booster seats
Purpose: Deliver a consistent, warm greeting and efficient seating flow to set the tone for the entire dining experience.
- Greet guests within 30 seconds of arrival with eye contact and a smile
- Confirm reservation or quote accurate wait time based on table turns
- Seat guests at a clean, fully set table with menus presented open
- Inform guests of daily specials and any 86'd menu items
- Server approaches table within 2 minutes of seating for drink order
- Enter drink order into POS before leaving the table area
- Deliver beverages within 4 minutes and take food order
- Repeat order back to guests to confirm accuracy
Server
End of every shift
Cleaning spray, bus tubs, rags, restock supplies, sidework checklist
Purpose: Leave the dining room fully stocked and spotless for the next shift, preventing service disruptions.
- Close out all open tabs and process remaining payments
- Wipe and sanitize all tables in your section
- Refill salt, pepper, sugar caddies and condiment bottles
- Restock napkins, silverware, and glassware at sidestand
- Sweep floor under and around all tables in your section
- Marry ketchups and hot sauces (never mix old and new)
- Report any maintenance issues (wobbly tables, burnt bulbs) to MOD
- Get checkout approval from manager before clocking out
Bar
Lead Bartender
Daily, 1 hour before bar opens
Jiggers, shakers, strainers, muddlers, cutting board, garnish containers, ice wells
Purpose: Ensure the bar is fully stocked, garnishes are fresh, and all equipment is clean before the first pour.
- Verify bar cash drawer count matches opening bank ($200)
- Check draft lines: pour 2 oz from each tap and taste for freshness
- Restock well liquor, call brands, and premium bottles from storage
- Cut fresh garnishes: lemons, limes, oranges, olives, cherries
- Fill ice wells and backup ice bins completely
- Prep batch cocktail mixes per recipe spec (simple syrup, sour mix)
- Wipe down bar top, speed rail, and all visible surfaces
- Check CO2 levels on draft system and swap tanks if below 20%
- Review 86'd items and new cocktail features with bar team
All Bartenders & Servers
Every alcohol transaction
ID checking guide, incident log, manager contact info
Purpose: Maintain legal compliance with liquor laws and prevent service to minors or intoxicated guests.
- Request valid photo ID from anyone who appears under 35
- Check ID for expiration date, photo match, and tampering signs
- Accept only government-issued IDs: driver's license, passport, military ID
- Politely decline service if ID is expired, fake, or not present
- Monitor guest behavior for signs of intoxication throughout visit
- Switch to water/coffee service and stop alcohol if guest shows signs
- Never serve more than 2 drinks without visual check on consumption
- Log any incidents in the incident report and notify MOD immediately
Cleaning & Sanitation
Closing Kitchen Staff / Dishwasher
Nightly after last ticket
Degreaser, sanitizer (200 ppm), scrub brushes, mop, clean towels, gloves
Purpose: Prevent cross-contamination, pest attraction, and health code violations by thoroughly cleaning all kitchen surfaces and equipment.
- Turn off all cooking equipment and allow to cool (15 min)
- Scrape and degrease flat-top grill, then season with oil
- Disassemble fryer baskets, drain oil if scheduled, wipe exterior
- Remove burner grates and soak in degreaser solution
- Wipe down all stainless steel surfaces with sanitizer solution
- Clean and sanitize all cutting boards (separate for proteins/produce)
- Empty, wash, and sanitize all prep containers and inserts
- Sweep floors, then mop with hot water and floor cleaner
- Clean floor drains and check for blockages
- Take out all trash and replace liners; clean can exteriors
- Final walk-through: check all equipment is off, doors secured
Busser / Designated Cleaning Staff
Every 2 hours during service + closing deep clean
Bathroom cleaner, toilet brush, glass cleaner, mop, restock supplies, inspection log
Purpose: Maintain guest-facing hygiene standards that directly impact reviews and health inspection scores.
- Check and restock toilet paper, paper towels, and soap dispensers
- Wipe down all countertops, faucets, and mirrors with glass cleaner
- Scrub and sanitize all toilet bowls, seats, and urinals
- Empty trash cans and replace liners
- Mop floor with disinfectant, paying attention to corners and base of toilets
- Check that hand dryers or paper towel dispensers are functional
- Verify signage: handwashing poster, employee hygiene reminders
- Sign the posted inspection log with time and initials
What Is a Restaurant SOP?
A standard operating procedure (SOP) is a documented, step-by-step instruction for completing a routine task in your restaurant. Unlike a job description that outlines what someone is responsible for, an SOP specifies exactly how each task should be performed — down to the temperatures to check, the products to use, and the sequence of steps. Every department from scheduling to kitchen prep benefits from clear SOPs.
Restaurants with documented SOPs pass health inspections at a 23% higher rate than those relying on verbal training alone, according to food safety auditing firms.
How to Use This SOP Template
- 1Select a department tab (Kitchen, FOH, Bar, or Cleaning) to see its SOPs
- 2Click any SOP card to expand it and edit all fields inline
- 3Customize the title, purpose, scope, responsible role, and frequency
- 4Edit, add, or remove procedure steps to match your restaurant's workflow
- 5Add new SOPs with the + button at the bottom of each department
- 6Print all SOPs at once or copy to clipboard for your team handbook
5 Reasons Every Restaurant Needs Written SOPs
Whether you run a 20-seat cafe or a 200-seat full-service restaurant, documented procedures are non-negotiable. Pair them with a solid cleaning checklist and food safety training for maximum impact.
Consistency across every shift
New hires and veteran staff follow the same steps. No more guessing how things should be done when the manager isn't around.
Fewer health code violations
Documented cleaning, food handling, and temperature logging procedures give inspectors exactly what they want to see.
Faster onboarding
A new line cook with clear SOPs can work independently in days instead of weeks. Training time drops by 30-50% on average.
Lower food waste & costs
Receiving, storage, and FIFO procedures prevent spoilage. Restaurants with documented SOPs report 10-15% less food waste.
Legal & liability protection
Written procedures demonstrate due diligence if an incident occurs. They're your first line of defense in any dispute.
SOP Coverage by Department
A complete SOP manual covers every department. Here are the minimum SOPs most restaurants need, beyond the examples pre-loaded in the template above. Your restaurant manager should own the SOP review process.
| Department | Essential SOPs | Min. Count |
|---|---|---|
| Kitchen | Prep, cooking temps, plating, allergen handling, closing | 8-12 |
| Front of House | Greeting, ordering, payment, complaints, sidework | 6-10 |
| Bar | Opening, pouring, ID checks, inventory, closing | 5-8 |
| Cleaning | Daily, weekly, monthly deep clean, restroom, pest control | 6-10 |
| Admin | Cash handling, scheduling, incident reporting, vendor contact | 4-6 |
Tips for Writing Effective SOPs
Be specific, not vague
Write "Sanitize cutting boards with 200 ppm quaternary solution for 60 seconds" instead of "Clean cutting boards." Specificity eliminates ambiguity.
Include the why
Staff follow procedures more consistently when they understand the reason behind each step. Connect tasks to food safety, guest experience, or cost savings.
Review quarterly
Menu changes, staff turnover, and equipment upgrades all warrant SOP updates. Set a calendar reminder to review with your team every 90 days.
Keep it accessible
Post laminated copies at each station. A 50-page manual in a desk drawer helps nobody. Digital copies on tablets work even better.
Related Tools & Guides
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Restaurant Insurance Guide
What coverage you need and how SOPs reduce your liability risk