Title Page
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Conducted on
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Prepared by
Cleaning
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Cleaning System Book is in use with all cleaning tasks assigned 4 weeks in advance on the first day of the period.
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Daily and Weekly tasks are assigned to TMs and are completed on time to standard.
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Completed tasks are verified by SR using Cleaning Cards to measure standard and rate using a simple rating system of Green to standard or Red to be Coached and completed again to standard within 24 hours
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Tasks signed off when complete by SR and verified by RGM or ARGM on next shift in the business.
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Grading of shift standards (out of 10) from the handover and close recorded and RGM evidence use for Coaching.
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All TMs must be able to demonstrate knowledge of the chemicals they are using to complete the assigned tasks; Contact times, H&S Risks
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Appropriate stock of cleaning chemicals should be maintained to be able to complete cleaning tasks to standard
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SR and TM have knowledge, understanding and is in practice within the store on correct 3 bowl Sanitising procedures, correct Wiping Cloths procedures and correct Mop bucket procedures
Food Safety Managment
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All TMs training files are complete and up to date to ensure strong Food Safety practices
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All HACCP checks in SRSR Book are completed for all equipment in use in the restaurant on the relevant day.
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Closing SR is responsible to make sure all product going out of date is disposed of at the end of night
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Accurate date checks are completed and verified by the SR and all product on shift is within date. No out of date product is found
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All defrost records must be completed to standard, and product in defrost must be correctly dated.
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All delivery records, including temperatures, are accurately completed.
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All chicken is cleaned to standards outside the peak hours of 12pm-2pm and 4pm-8pm and has been checked by the SR for standard of cleaning on Giblets, Feathers and Excess skin.
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The store has 3 working thermometers as per the KFC standard and are calibrated daily using ice and temp recorded in the FSMS book.
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SR and TM have knowledge, understanding and is in practice within the store correct Hand washing procedures
Product Safety
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Restaurant product forecasting is in place and accurate with evidence of Product Forecast being used every day such that Core Menu items are available at all times whilst open.
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All product on hold is accurately recorded on ePCS (10% maximum tolerance on max 2 products) and all product on hold is in time and delivered in Gold Standard.
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Cooks can explain the correct use ePCS/Product forecasting with previous week’s Gold Standard reports displayed near cook station and the cook can explain what the graphs mean.
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Defrost quantities for the following day must be checked and authorised by the Closing SR and must be in-line with Sales Forecast.
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All PPE equipment is in good condition and is next to the relevant stations (Microwave, Oven, Breading table and Fryers) with spare gloves available in store.
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PPE declaration has been completed by all employees and retained in the store folder as evidence
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RGM is reviewing Inventory Activity Report every Monday and knows the highest missing stock items, is verifying that the Sunday closing stock count was correct and is addressing the root cause of loss
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RGM is reviewing Inventory Activity Report every Monday and knows the highest missing stock items, is verifying that the Sunday closing stock count was correct and is addressing the root cause of loss
Figure of Eight
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Figure of 8 is documented 5 times per day in the SRSR Book. Evidence that tasks have been assigned and completed are visible in SRSR diary.
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SR will complete the Figure of 8 process in full of every Above Store visitor to demonstrate which areas of the restaurant are visited during the Fig of 8 walk and to calibrate the expected standard.
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Customer journey is walked with SR addressing issues to achieve world class standards with respect to POS, cleaning, organisation and WOW customer experience “Think Retail”.
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Fix it now section in SRSR Book is fully completed and signed off for all HS and FS affecting operations.
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Pest Walk is completed by RGM at the beginning of every week (if pest issue reported, SR to walk on every shift) with all actions left by PEST contractor having been actioned and signed off.
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Customer Toilet Checks are completed every hour and signed for to standard on the rear of the toilet Door with all signed copies saved as part of Store Paperwork – This is to be reviewed by the RGM for standards.
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Hot water is available at all hand wash sinks to include customer toilets always – If unavailable SR to contact the AC for instruction – The restaurant cannot open without hot water.
Maintenance / Fix My Restaurant
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All maintenance issues are recorded on the Maintenance List which is to be kept updated following every Fig of 8 and when any maintenance issues are identified.
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SR can log in to Compleat and it can be evidenced by the SR how to create a requisition, what should be done with a PO and how to raise a variation order.
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All live maintenance jobs are logged on to Compleat and are within budget and of reasonable spend. For any works over budget that requires further authorisation, it is clearly submitted correctly and awaiting to be reviewed and authorised.
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SR understands that no works are to be authorised without a PO being issued and where possible a full quote is to be obtained and attached to the requisition.
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SR understands how to escalate high priority / emergency maintenance jobs (Cobra) which include but not exhaustive: Water leaks, Gas Leaks, Hot Water supply, Broken windows / doors, electrical issues, Pest related maintenance.
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RGM can demonstrate that they are following up with suppliers for any works due to be completed or have not been completed to satisfaction to resolve the issue.
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RGM is completing a full Compleat audit every Monday to cancel any PO’s that are over 3 months old where works have not been completed and resolving any PO queries and requests.
Financial Controls
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RGM is completing a full Financial Audit every week as part of the Monday Routines which include – Float count – Safe count – G4S collection check – Full cash variance investigation -Charity Banking – Voids review – Staff Meals review – Chicken Cheques
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All weekly financial paperwork is scanned through to Store Paperwork Portal for accounts in line with the set process by 12pm each Monday as part of the RGM routines.
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The store is to remain within the £2 weekly cash loss target with all instances of cash loss over £2 fully investigated by the RGM with the relevant actions taken.
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RGM is organised with financial paperwork with clear folders setup to file daily & weekly till receipts, chicken cheques, vouchers, delivery notes, void receipts, staff meal receipts. Records for the last 12 weeks are maintained within store.
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The store has working UV lights to check for counterfeit notes and that the cashiers demonstrate how to check for counterfeit notes for any denomination of £10 or more.
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Every banking and safe count is verified to be following the correct procedures using random CCTV audits.
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Every TM should be able to recall and explain the cash handling policy with 100% adherence to the standards
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RGM is organised so that all relevant Financial Tools are in store for a full period in advance – Banking Slips – Spare UV bulbs – CF pens – Printer Ink
Recruitment and HR
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RGM can log in to HMS and fully understands how to log a vacancy, review applicants and invite applicants for an interview.
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Recruitment materials are fully available in the restaurant (including the latest recruitment poster displayed on window) and is evidenced to be used on the latest new starters recruited.
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SIG and OJE is completed for every new starter before completing employment process.
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The latest correct starter pack using the box link has been used for the recruitment of any new starters.
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All applicant’s details are verified, reviewed and uploaded correctly on BOB for employee number to be generated before start date is issued
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Inductions are completed for every new starter and the individual has been shown how to access BOB to upload bank details, upload photo and emergency contact details on their first day.
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All absences are addressed with a return to work on the TMs 1st shift back
Training
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All TMs are to fully complete their induction before starting work in the restaurant with evidence of a TM induction checklist being used for all new starters. TM induction checklists are kept in a store file and are used as a live document to manage new starter training.
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Assigned station training and restaurant basics must be completed within 6 weeks of their start date.
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People Bench Plan is maintained for the restaurant which should be completed accurately in detail and used as a live document to maintain sufficient optimums.
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A full training audit is completed each period by the RGM on Learning zone and Training books are maintained to 100% compliance.
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Every SR can fully demonstrate knowledge of TMs training requirements, training plan and is able to evidence for any external visitors.
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All training required by legislation is fully completed to standard and maintained to include Fire Safety, Food Safety, First Aid etc
Observation Checklists
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OCLs are completed weekly for the 1st 6 weeks of any new starter by RGM.
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Minimum of 1 OCL per TM per period is completed and available to review. If coaching has been issued a follow up must be completed within one week by SR.
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OCLs are filed in a folder, kept and retained for last 3 periods, with a separate Tab for each TM.
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Evidence that an appropriate WOW/Coaching/Gone in 60 cards have been issued to each TM is available to review.
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Weekly OCL tracker is fully utilised in SRSR diary - this should clearly show which OCLs are completed, and the outcome and actions that have been taken.
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RGM to complete at least 1 OCL per period on their ARGMs and SRs with the outcome and actions taken recorded.
Sales Forecasting
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SR can fully demonstrate a full understanding of why and how to adjust the sales forecast using the Mobile forecasting programme.
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SR is inputting, adjusting, and verifying the sales forecast for the day/shift with evidence on Forecast Audit log showing that the forecast is updated at least 3 times per day.
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SR can recall the Daily Sales Target and Daily Forecast Sales including the Peak Hour Sales Target with targets displayed in store for TMs to view.
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RGM can demonstrate a clear understanding of local events and other commercial opportunities around the restaurant and is adjusting the sales forecast accordingly.
Deployment
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Deployment plan is displayed and available for review. Deployment plan indicates sliding tasks with key stations identified: the team are working on correct station.
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Shifts are deployed to meet transactional demand in line with DTPLH requirements.
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SR has organised to cover any absence to make sure sufficient TMs are working for sales forecast
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All employees are enrolled on the Biometric device and have clocked in and out correctly using the Biometric. RGMs are completing Missed Punch investigations in a timely manner, submitting to HR and addressing to reduce the number of issues.
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2 weeks schedules are displayed in the Restaurant always. All shift changes must be authorised by the RGM
Customer Experience
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The Customer Charter is completed each period end to reflect on the stores B2B opportunities from GES insights with clear agreed Team actions for improvement. This is displayed in store and actions agreed are evidenced by the team.
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Every TM has knowledge and understanding of what are the 2 x B2B on GES and what actions are being taken to drive the performance improvement.
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RGM is reading every complaint from customers on the Monday Admin Day to understand the issues in their restaurant and is addressing the root cause of the issues with the team
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The Amsric Communication board is updated Daily with the Restaurant performance and to highlight Feedback and Recognition.
