How many employees, including the manager, need to be in the restaurant after closing?

In a restaurant setting, having two employees, including the manager, after closing is important for several reasons. First, it ensures that there is adequate staff for safety and security purposes. With two people, there can be a shared responsibility for locking up the premises, turning off equipment, and managing any potential emergencies that may arise after hours.

Additionally, having a second employee allows for more efficient closing procedures. It can facilitate a smoother clean-up process, help with final inventory checks, and ensure that cash management is handled accurately, which is critical for maintaining financial integrity.

In contrast, having a single employee would place the entire responsibility on one person, increasing the risk of errors or oversights. More employees present after closing hours can contribute to a more secure and organized environment, which is why two is the appropriate number needed in this context.