Definitely go with writing down a list of all your SSV tasks and try to revise it in the order that would be best (ie pm temps, then turning off one oven before close, then milk count, etc. ) Have a separate checklist for barista tasks so you can delegate everything and check off as they get finished (dump and rinse brewers, make sure back door/front doors are locked, turn off music, clean bars, dishes, mop floor, etc). You are also able to drop the tip bag number whenever you want so if you do that earlier in the shift and just keep the tip bag open in the safe until you finish off the night and put the rest in. There's a CSR card that has a task list for closing as well so you can use that as a reference for your own list. Make sure to add a task of "rags away and tied up" because i used to forget that a lot and make sure to do a walkthrough of the store before leaving to make sure you didn't miss anything silly.

It's also helpful to try and do the tasks that can be done before close like changing all the trashes (you'd do a little closer to close depending on how busy) dumping and rinsing out all but one brewer, cleaning the back up tea pitchers, dropping tolls that are no longer in use and keeping at least one open, filling the tills with the amount of coin rolls you should always have in there, basically just anything you can do early to minimize the amount of tasks you have once you are closed. You got this!

ANOTHER BUG THING IS TO MAKE SURE THOSE BREAKS GET DONE ON TIME!!! if your store is doing block scheduling it can be rough esp if you have halves to give. just try to write out a break schedule in the beginning of your shift with tentative times so you can keep track since you obvi can't give out 4 tens at the same time like the dcr will tell you to do

Break all of your tasks down & compartmentalize.

I have to print out a list of what I need to do, and I check it off as necessary.

No one is expecting perfection, it is a learned skill to multitask - and you be fine!

And congratulations!

That last part is huge for me. I typically show up fifteen early to grab a drink and write down my basic plan for the day before I have to hi/bye the first block partners.

As the previous comment said, lists are SUPER helpful! As is breaking down the day into reasonable chunks (aka open, when breaks/pulls/orders need to be done, etc) to give you a guide. As a shift for a little while now, you have to be a steady presence for your baristas. Every person is different, so it will take a while for both you and your baristas to gain the distinct vibe from when you are running the floor, but the most important things at the end of the day are just 1) everyone is safe/doing alright despite the stress, 2) everyone had their breaks (try not to miss yours either!), 3) the $ stuff is taken care of. Everything else is a work in progress: don’t be too hard on yourself as you learn!