Restaurant Management Risk Assessment

---
name: restaurant-management-risk-assessment
description: |
  Identify, score and control the risks in work for diners, kitchen and front-of-house teams in restaurants and cafes.
  TRIGGERS - Use when a restaurant manager needs a risk assessment for diners, kitchen and front-of-house teams in restaurants and cafes.
category: Restaurant Management
license: MIT
version: 1.0
---
# Risk Assessment — Restaurant Management

Identify, score and control the risks in work for diners, kitchen and front-of-house teams in restaurants and cafes. The deliverable is a risk assessment with likelihood/impact scores, controls and owners.
This skill is written for a restaurant manager working with diners, kitchen and front-of-house teams in restaurants and cafes.

## When to use
- You are a restaurant manager preparing, delivering or reviewing this part of your work in restaurants and cafes.
- You need a defensible, repeatable approach that produces a risk assessment with likelihood/impact scores, controls and owners.
- A colleague, auditor or client asks how this was done and what evidence supports it.

## Key Concepts
| Term | Meaning |
|------|---------|
| Food cost | the cost of ingredients as a share of menu price |
| Cover | one diner served in a service |
| Allergen management | controlling ingredients that can cause allergic reactions |

## Workflow
1. **Step 1** - Map the activity step by step and list what could go wrong at each stage for diners, kitchen and front-of-house teams and staff
2. **Step 2** - Score each risk for likelihood and impact, giving special weight to food hygiene failures
3. **Step 3** - For every high risk, define a control that removes, reduces or contains it, using point of sale systems where relevant
4. **Step 4** - Record the assessment in menus and costing sheets, assign an owner to each control, and set a review date
5. **Step 5** - Brief everyone involved before work starts; stop and reassess if conditions in restaurants and cafes change

## Profession-Specific Components
| Component | Details for Restaurant Management |
|-----------|-------------------------------|
| Core documentation | menus and costing sheets; staff rotas; supplier orders; hygiene inspection records |
| Core tools & equipment | point of sale systems; reservation platforms; stock systems; staff scheduling tools |
| People involved | diners, kitchen and front-of-house teams; the restaurant manager; colleagues and other services in restaurants and cafes |
| Primary record | menus and costing sheets — keep it current, dated and attributable |

## Output Format
**Context:** [Situation in restaurants and cafes] | **Objective:** [What this must achieve] | **Audience:** [diners, kitchen and front-of-house teams and other stakeholders]

The finished output is a risk assessment with likelihood/impact scores, controls and owners, structured as:
1. Summary of position and evidence
2. Detail, following the workflow above
3. Decisions, actions, owners and dates
4. Review point and escalation route

### Action Plan
1. **Immediate:** Confirm scope, consent and the evidence available in menus and costing sheets.
2. **Short-term:** Complete the workflow steps and record outcomes against food cost percentage.
3. **Medium-term:** Review results, close actions, and update local procedures in restaurants and cafes.

## Success Metrics
| Metric | Target | Method |
|--------|--------|--------|
| food cost percentage | Agree a local target and track the trend | Measured from menus and costing sheets and reviewed on a set cycle |
| table turnover | Agree a local target and track the trend | Measured from menus and costing sheets and reviewed on a set cycle |
| customer ratings | Agree a local target and track the trend | Measured from menus and costing sheets and reviewed on a set cycle |
| staff retention | Agree a local target and track the trend | Measured from menus and costing sheets and reviewed on a set cycle |

## Guardrails & Quality Checks
- Never let this happen: food hygiene failures.
- Never let this happen: allergen incidents.
- Never let this happen: cash handling discrepancies.
- Work only within the competence and authority of a restaurant manager; escalate or refer anything beyond it.
- Record facts and observations, not speculation, and keep records confidential to restaurants and cafes's rules.
- Verify names, dates, figures and measurements twice before anything is issued or signed off.
- Use only real, verified information from the case in hand — never invent results, credentials or evidence.

## Example (illustrative)
A restaurant manager in restaurants and cafes applies this workflow for diners, kitchen and front-of-house teams: they open
menus and costing sheets, work through the five steps using point of sale systems, and close by recording
the outcome against food cost percentage and agreeing the next review date. (Illustrative example only —
replace with the real details of the case in hand.)