~Manager and crew should arrive 30 minutes prior to
opening to allow enough time to prepare for the start of
~If there is any tampering inside or outside the store,
do not enter – remain where you are and call the police.
~Do not open the store alone. Two or more associates
must be present before the door is unlocked. Know the
duress code for the alarm system.
~Relock the entry door. Station an employee at the front
end to let arriving employees in one at a time and
relock the door after each entry. (NOTE: Leaving a door
unlocked and unmanned – for the convenience of arriving
employees – is an open invitation to be robbed or for a
thief to enter the store and steal merchandise.)
~Do a visual check of doors, windows, and aisles to be
sure nothing was disturbed.
Tasks – 30 Minutes Prior To Opening
~Turn on lights necessary for sales floor preparation.
~Walk the floor to inspect housekeeping and use store
~Open safe, remove cash register tills.
~Set up cash registers for opening cashiers.
only visible functions at the register should be placing
tills in register. All money counting should be done out
of sight of the front door.
~Move shopping carts and products to the sidewalk
or outside selling areas as needed.
-A designated manager should only unlock
the doors for arriving associates or for necessary
traffic as mentioned above. All perimeter doors should
remain secured except when in use.
~Turn on computer and overhead music systems.
~Turn on air conditioning system.
-For manual switch on air conditioning
systems, turn on one at a time with fifteen minutes
~Start creating a daily task list.
~Assign cleaning/restocking/merchandising duties.
~Prepare lunch and break schedules.
~Activate any working displays and turn on any
~Put up any sale signs needed for the start of a new
~If a promotion ended the previous day, take down all
~Check e-mail and respond as needed.
~Ensure the tapes in the VHS VCR/Multiplayer are changed
and the unit is recording.
~Make adjustments to the schedule if necessary.
~Get outfitted with supplies and radio.
~Do not extinguish or dim any lights until all
customers have left the building.
~Do not close the last register until after scheduled
closing and all customers have exited the store.
~Always answer the phone, even when it rings after
~Always leave in pairs when closing the store.
~Never exit through the rear of a store.
~Ensure all parking lots and exits have adequate
lighting and that all bulbs are lit and functioning.
Tasks – 1 Hour Prior To Closing
~Restock and recovery.
~Assign closing and cleaning duties.
~Lock any non-essential perimeter doors.
~Clean and restock restrooms.
~Return all non-defective returned merchandise to stock.
-This should not be done by the cashier who processed the actual
~Move all defective returned merchandise to the back
room for processing.
~Clear the aisles of any merchandise, pallets, freight,
Tasks – At Closing Time
~Walk the floor and restroom for any remaining
~Retrieve all shopping carts from outside and inside the
store and place in front of store (inside).
~Bring all products from sidewalks and outside selling
areas into the store.
~Lock all perimeter doors, including main entrance and
exit doors. The exit door should remain locked, with a
supervisor or other responsible employee remaining at
the door and letting customers out and relocking the
door after each exit. Departing employees should also be
observed, ensuring that no unpaid merchandise is carried
~Dust the floors and mop when necessary.
and count down all cash registers.
-Cash should be counted away from registers so that it will not be
visible to customers remaining in the store or who might
be able to view the activity from outside the store
~Settle all credit card machines (if applicable work
with Head Office).
~Generate a detailed batch listing (if applicable work
with Head Office).
~Settle the machine (transmit the batch – if applicable
work with Head Office).
~Place the detail tape, settlement report and tills in
tills in a safe over night and leaving register draws
open will better protect the point of sale terminals in
the event of a break in because burglars will invariably
break into a register.
-All tills should be balance, with paperwork,
immediately following each cashier’s shift so that any
discrepancies can be investigated promptly, with the
day’s events fresh in the cashier’s mind. The countdown
of money should be witnessed and formally acknowledged
by a manager. The cashier should not know how much money
should be in the drawer. The manager should obtain that
data from the POS program for use in determining the
amount the cashier is over or short. If the over/ short
is exceeds a designated threshold (no more than $1.00),
the cashier should be required to provide a written
statement as to what possibly could have caused the
~Empty all trash receptacles and place the trash
bags near the back door (or receiving door) for removal
to the dumpster the following morning. This will deter
the theft of product via the trash for later removal
from the dumpster, and preclude the need to exit the
rear of the store during hours of darkness (a heightened
risk of robbery is present at that time).
~Shut off overhead music.
~Shut down any working displays.
~Seasonal Items – unplug any seasonal lights that could
cause an electrical fire.
~Shut off any televisions.
~Ensure radios are turned off and placed in cradles.
~Leave closing notes for opening manager and include
daily totals, merchandising info and any employee
~Double check all perimeter doors.
~Perform a security bag/coat check.
~Shut down all Eagle and computer programs.
~Properly shut down all computers.
~Go through the Non Negotiable Standards form and make
sure everything is checked off for the closing
~Turn off the air conditioning system.
~Turn off all lights.
~Activate burglar alarm system and know the duress code.
~Exit the front of the store and lock the doors.
Ideally, all closing personnel should leave together,
but as a minimum or two people should leave together
when the store is locked for the night.
~Double check that the door is securely locked.