Closing Procedures

Closing is not just the end of a shift — it is the setup for the next one. A store closed properly opens fast, safely, and on time. A store closed poorly wastes the next manager’s first 30 minutes fixing problems from the night before.

Before the Last Delivery Run

• Confirm all outstanding delivery orders have gone out or been accounted for
• Begin the close-down sequence for the make line only after the delivery window closes — do not start breaking down while deliveries are still running
• Notify your manager when the last order is out

Cash Close

1. Print the Z report (end-of-day sales report) from the POS — do not close the system before printing
2. Count your drawer to the specified minimum — complete the close process per manager instructions
3. Document the till count on the close sheet
4. Place the day’s deposit in the safe using the safe drop procedure your manager has shown you
5. Record the safe drop on the close sheet
6. Never leave cash on the counter, in the drawer, or anywhere other than the safe overnight

POS and Phones

• Close out the POS per your manager’s instructions
• Forward the store phone to the after-hours number or voicemail per procedure
• Do not turn off equipment that needs to stay on overnight (e.g., walk-in cooler alarm systems)

Make Line and Food Storage

1. Break down the make line: remove, label, cover, and date all ingredients
2. Return all cold items to the walk-in cooler — nothing stays on the line overnight
3. Discard any proofed dough that was not used (see L07 — Dough Handling); return unproofed dough to the walk-in
4. Wrap and label any leftover prepared food per your manager’s instructions
5. Log the walk-in and freezer temperatures on the close temperature log

Equipment Shutdown

• Turn off the oven(s) per the manufacturer shutdown procedure — do not rush this step
• Turn off the hot wells and steam table
• Turn off the make table refrigeration unit only if directed by your manager (some units stay on overnight)
• Shut off any equipment not needed overnight

Cleaning

Complete all assigned closing cleaning tasks before clocking out:

• Oven: Brush out crumbs and char from oven hearth; clean oven screens per schedule
• Make line: Sanitize all prep surfaces, pans, and inserts
• Dishes: All dishes washed, rinsed, sanitized, and air-dried before leaving
• Fryer (if applicable): Filter oil and clean per manager instructions
• Floors: Sweep and mop all areas; put up wet floor signs until dry
• Trash: All trash bags tied, removed, and placed in the dumpster — not left at the door

Final Walk-Through

Before setting the alarm:

1. Confirm all food is stored and covered
2. Confirm all equipment is off or in correct standby mode
3. Confirm all trash has been removed
4. Confirm all lights are off except as required
5. Confirm the back door is locked
6. Sign the close sheet with your name and the time
7. Set the alarm per procedure
8. Lock the front door behind you

The close sheet stays with the manager. If something was not completed, note it — do not just leave without documenting it.

Handoff to the Opening Shift

If you have a direct handoff to an opening manager (e.g., a 24-hour operation or early morning start), walk them through anything notable from the shift — equipment issues, low stock items, temperature log anomalies, or anything that needs their attention at open.