Portfolio example
Deli evening close. At-a-glance.
A lightweight point-of-work guide for a worker standing at the station—not a replacement for the full process.
Point-of-work guide · Deli evening shift
Serve customers while closing
SOP = the full process, context, and rules.
Point-of-work guide = what to do while standing at the station.
Before you start
Confirm you are cleared to work.
Verify the required food-handler permit, card, or locally required authorization with the store before doing deli food work.
Core rule
Customers come first.
Pause closing work to help a customer. Stay calm. Resume the task when the counter is clear.
Timed close sequence
Work the next right step.
- 1
Before 4 PM
Start clear
- Verify your required food-handler permit, card, or locally required authorization is complete and verified by the store before deli food work.
- Check in: what is prepped, cooking, low, or needing attention?
- 2
4–5 PM
Plan the close
- Keep service moving across slicing, sandwiches, fried food, and coffee.
- Thursday: turn off one fryer around 4 PM to cool for the 8 PM oil change. Keep the other fryer available for service.
- In quiet moments, wrap sliced-meat trays and return them to the customer-facing case following store procedure.
- 3
5–6:30 PM
Close in the gaps
- Serve the rush first. Return to closing tasks when the counter is clear.
- Start coffee-area cleanup around 6 PM. If coffee is requested later, make it, then finish the smaller cleanup.
- Move emptied large pans to the back sink for the dish associate.
- 4
Around 6:30 PM
Decide the last batch
- Read the traffic, weather, and local events before deciding whether a final fried-food batch is needed.
- If needed, use the active fryer and follow the store procedure for approved items from the walk-in freezer.
- 5
7–8 PM
Stage final close
- Call the front for the register till around 7 PM; follow the store cash process and place the register-closed sign when instructed.
- As hot-case pans empty, send them to the back sink.
- Wrap salads and meats in the cooling case during customer-free moments, following store labeling and storage rules.
- 6
8–9 PM
Finish together
- Thursday: coordinate the oil change with the dish associate using the designated oil drain and store procedure.
- Pull remaining fried-food trays, finish staging dishes, then complete coffee, counters, register close, and final department cleaning.
Before the final fried-food decision
Ask these three questions.
Has customer traffic been higher or lower than expected?
Could weather change dinner demand tonight?
Is there a game night that may increase chicken demand?
Stop and ask
Do not guess.
- Unsure whether to make a final batch? Ask the appropriate store lead.
- Unsure about food safety, holding times, product handling, or production amounts? Follow store guidance and ask.
- Unsure how to close the register or handle oil? Follow the store process and ask.
Do not skip
Food safety and cash-handling closeout.
Follow the store's own local food-safety, temperature, labeling, storage, oil-handling, cash-handling, equipment, and closing rules. This portfolio example does not replace those procedures.
What this demonstrates
A full SOP can become a fast, usable guide at the point of work.
Clear & Direct Procedures turns real operating knowledge into documents your team can use for training, handoffs, and daily execution.