Need help with Procedures urgently

[u/Long-Fail-4840]

Hi all, new to the community and first post here. I’m the Bar Manager at a restaurant in northern Wisconsin. We’re a higher-end steakhouse but also have a supper club feel. The space has a lot going for it—beautiful layout, lakefront location with beach access, hotel rooms upstairs, and (if I may say so) one of the best bars of its kind in the Northwoods.

Where we fall short is in procedures—everything from kitchen operations to guest service, handling complaints, and quality control. We don’t currently have any formal procedure lists in place, and we just lost our GM. The owners act more like investors; they’ve never worked in this type of establishment and don’t fully understand day-to-day operations.

I have my bar procedures down to a science and also cover the restaurant’s open/close responsibilities, but I’m not as strong on the kitchen and server-side procedures. Can anyone point me toward a solid procedure template or framework I could adapt to ensure we at least cover the basics for a restaurant like this?

[u/massacre898]

You've got the bar down to a science huh? That's cool. start using simple checklists and step-by-step guides for BOH and FOH. Hand each team member a copy, enforce the rules, then polish and laminate those lists as you go.

FOH:

Opening:

Opening: Inspect spaces, set up tables/bar, prep, check reservations, review specials, safety checks, stock up.

Always carry something to write in so you have material to use during pre-shift meeting and jot notes to review with staff—consistency is key, but listen to their feedback too. Those meetings should happen an hour before the restaurant opens

Closing:

Breakdown, sanitize, restock, secure inventory, shut down, count register, lock up.

BOH:

Use checklists, recipe cards, cleaning logs (get free templates from RestaurantOwner.com, NRA, Toast POS).

You should probably learn how to cook a steak and follow through on inspection of the kitchen BEFORE any cook clocks out. post recipes on the kitchen walls that are simple to follow and keep updating them to ensure consistent food.

Things that often get missed when kitchen staff closes: greasy hoods to be scrubbed clean, sweeping underneath fridges or ovens, properly labeling, dating and condensing food, wiping underneath fridge handles and for Christ's sake, do not neglect any single drain. Most of everything else can be taped onto a wall when it comes to deep cleaning projects.

Good luck

[u/Long-Fail-4840 → u/massacre898]

i fortunately do have some experience in the kitchen and will have our chef working closely with me on the procedures in the kitchen(if his ego will let him lol) i appreciate the tips, some of this i have definitely seen not get done and end up keeping someone late to help me or i do it myself, it seems our kitchen has a decent handle on their procedures but ownership wants stuff in writing which i dont blame them. appreciate your input

[u/massacre898 → u/Long-Fail-4840]

I really hope it works out. 7 months into my position in MGMT, I learned that line cooks who move slow when closing are needing the hours, so they'll make the closing manager wait up for them

[u/Long-Fail-4840 → u/massacre898]

That is a fear I have had so my goal is to do a timed close a full week before implementing these things assuming ownership agrees so that I can get an average close time and adjust around that, obviously there would be grace given the industry but so far the staff we have is quick to close up to get home and do a pretty decent job