2022 WATAMI UNIT REVIEW

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Yes

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  N/A

Page 1

• RATING

  Yes

  No

  N/A

OPERATION ENGAGEMENT REPORT (ODD)

• Branch:

Officer:

• Date:

  Date

• MOD signature:

  Sign

• PUT:

• REMARKS:

BOH STATION:

1. All refrigeration in good working condition

• Storage 4D (Chiller 0°C to 5°C / Freezer 15° to 18°C )

  Yes

  No

  N/A

• Cold Chiller 0°C to 8°C

  Yes

  No

  N/A

• Shikomi Chiller 0°C to 8°C

  Yes

  No

  N/A

• Stove Chiller 0°C to 8°C

  Yes

  No

  N/A

• Grill Chiller 0°C to 8°C

  Yes

  No

  N/A

• Fry Chiller 0°C to 8°C

  Yes

  No

  N/A

2. All equipment and tools in good repair & working condition

• ~ Fryer

  Yes

  No

  N/A

• ~ Griller

  Yes

  No

  N/A

• ~ Stove

  Yes

  No

  N/A

• ~ Ice Machine

  Yes

  No

  N/A

• ~ Dish Machine

  Yes

  No

  N/A

• ~ Microwave

  Yes

  No

  N/A

• ~ Weighing Scale

  Yes

  No

  N/A

• ~ Biotherm

  Yes

  No

  N/A

3. Food / Line are setup properly

• (portion, label/day dots, taste, consistency, ice bath)

  Yes

  No

  N/A

4. Focus for the visit: Critical Items and Sauces

• (pick only random items then check sensitivity and overall taste)

  Yes

  No

  N/A

• ~ Miso Soup

  Yes

  No

  N/A

• ~ Tempura Sauce

  Yes

  No

  N/A

• ~ Steamed Rice

  Yes

  No

  N/A

• ~ Ramen Soup

  Yes

  No

  N/A

• ~ Chasu

  Yes

  No

  N/A

5. BOH Essentials:

• a. Recipe book available, complete and updated

  Yes

  No

  N/A

• b. Production sheet and NSF Forms available, updated and being used

  Yes

  No

  N/A

• c. Sanitation buckets, bottle and proper towels in use

  Yes

  No

  N/A

• d. Sharp and clean Knives

  Yes

  No

  N/A

• e. Clean as you work. Clean as you go

  Yes

  No

  N/A

• f. Cutting boards clean and sanitized. (no stains and no grooves)

  Yes

  No

  N/A

• g. No presence of insects, flies & cockroaches. (check the service report)

  Yes

  No

  N/A

• h. Ceiling clean and in good repair

  Yes

  No

  N/A

• i. Air curtain clean and in good repair

  Yes

  No

  N/A

• j. Fresh air working

  Yes

  No

  N/A

• k. Hand washing sink complete setup with Sanitation amenities (soap,towels,sanitizers with proper label)

  Yes

  No

  N/A

• l. Floors dry and clean

  Yes

  No

  N/A

• m. No leaking faucet and in good repair

  Yes

  No

  N/A

• n. NSF, Prod Sheet, Line check forms for BOH and FOH are updated

  Yes

  No

  N/A

• o. Kitchen Generally clean

  Yes

  No

  N/A

• p. Medical Kits]

  Yes

  No

  N/A

6. BOH Staffs:

• 1. Complete uniform: chef's coat, undershirt, steel toe, white socks, tickler, pen

  Yes

  No

  N/A

• 2. Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller

  Yes

  No

  N/A

• 3. Practice proper handwashing every 30 mins

  Yes

  No

  N/A

• 4. Wearing mob cap (hair net)

  Yes

  No

  N/A

• page 1

  Yes

  No

  N/A

Page 1.3 Line Setup

• OPERATIONS ENGAGEMENT REPORT (OER)

  Yes

  No

  N/A

• PUT:

• REMARKS:

• LINE SETUP ORGANIZATION AND SENSITIVITIES:

• 1. Shikomi Station

  Yes

  No

  N/A

• 2. Cold Station

  Yes

  No

  N/A

• 3. Stove Station

  Yes

  No

  N/A

• 4. Grill Station

  Yes

  No

  N/A

• 5. Fry Station

  Yes

  No

  N/A

• Page 1.3 Pictures

  Media

OPERATIONS ENGAGEMENT REPORT (OER)

• page 3 (as of April 8, 2013)

  Yes

  No

  N/A

• LINE SETUP ORGANIZATION AND SENSITIVITIES:

• 1. Pantry Station

  Yes

  No

  N/A

• 3. Fry and Grill Station

  Yes

  No

  N/A

• 4. Saute Station

  Yes

  No

  N/A

• 5. Pizza Station

  Yes

  No

  N/A

• 6. Middle Station

  Yes

  No

  N/A

PAGE 3

• OPERATIONS QUARTERLY AUDIT

  Yes

  No

  N/A

SEQUENCE OF SERVICE

• PUT:

• REMARKS:

ACKNOWLEDGEMENT

• 1. The Host opens the door for the guest and greets the guest with enthusiasm and energy. Informs the guests clearly the 4 safety protocol steps Greetings at the door: Okyaksamagolaidendesu Team Members: Hai! Irrashaimase with 90 degree bow

  Yes

  No

  N/A

• 2. Sanitize the table and chair using nano spray then introduce QR code stand, Manager & Team Members name

• 3. Hosts are able to manage the wait effectively

  Yes

  No

  N/A

• 4.Hosts are able to explain the Reservation Policies

  Yes

  No

  N/A

SERVER INTRODUCTION

• 1.Server acknowledging the guests using IQT (using service questions)

  Yes

  No

  N/A

• 2. Advise the guest about the food Serving Time after repeating orders in sequence

  Yes

  No

  N/A

• 2. Advise the guest about the food Serving Time after repeating orders using pen and tickler

  Yes

  No

  N/A

• 3.Server sign in the POS to punch the orders using own magnetic card

  Yes

  No

  N/A

FOOD DELIVERY

• 1. Distributing plates for guests

  Yes

  No

  N/A

• 2. Serving & delivering items in proper sequence & timing:

• Beverages 3 to 5 mins

  Yes

  No

  N/A

• Appetizers 8 to10 mins

  Yes

  No

  N/A

• Salad,sushi and Sashimi 8 to 10mins

  Yes

  No

  N/A

• Rice Toppings,Ramen, Noodles and Skewers 10 to 15 min

  Yes

  No

  N/A

• Dessert 4to 7 minutes

  Yes

  No

  N/A

• 3. Offer Russianstyle service upon delivery of platters, salads or starters for sharing

  Yes

  No

  N/A

• 4. Serve with proper serving gears and condiments prior to food deliver

  Yes

  No

  N/A

• 5. Leaving the guests with profound bow (15 degree)

  Yes

  No

  N/A

SECONDARY SERVICE

• 1. Proper timing of check back

  Yes

  No

  N/A

• 2. Secondary services:

• a. Refilling of drinks (with decanters)

  Yes

  No

  N/A

• b. Water Service

  Yes

  No

  N/A

• c. Removing soiled plates and clutters on table

  Yes

  No

  N/A

• d. Offering desserts and coffee

  Yes

  No

  N/A

• 3. Maintain neat table appearance. Wipe spills and crumbs on the table, change dinner napkins

  Yes

  No

  N/A

BILL PRESENTATION AND THANKING THE GUESTS

• 1. Prompt delivery of check upon guest request

  Yes

  No

  N/A

• a. 2 seconds billout

  Yes

  No

  N/A

• b. Ask if guest have privilege card (enthusiastically)

  Yes

  No

  N/A

• c. Server/Sellers offers Bistro Card

  Yes

  No

  N/A

• c. Server returns change or voucher

  Yes

  No

  N/A

• 2. Ask the guest for any feedback about the food and service

  Yes

  No

  N/A

• 3. Thanking and inviting the guests on their next visit

  Yes

  No

  N/A

• 4. Assisting and opening the door for the guest upon leaving. Greetings: Arigato Gozaimashita with bow 90 degree

  Yes

  No

  N/A

• Notes / Comments:

• page 2

  Yes

  No

  N/A

PAGE 4

• OPERATIONS QUARTERLY AUDIT

  Yes

  No

  N/A

FOH ESSENTIALS

• PUT:

• REMARKS:

• 1. Tables and chairs are aligned. No wobbling tables

  Yes

  No

  N/A

• 2. Tables properly setup. Cutleries aligned

  Yes

  No

  N/A

• 3. Couches are clean. No crumbs/ oil on chairs

  Yes

  No

  N/A

• 4. Observing "Oyster Theory"

  Yes

  No

  N/A

• 5. Consistent use of buss tub

  Yes

  No

  N/A

• 6. Sense of Urgency

  Yes

  No

  N/A

• 7. Organized Buss Stands and service area

• 8. Using correct towels and label for soap and sanitizers for busser's kit

  Yes

  No

  N/A

MOD ESSENTIALS

• 1. Wearing proper management dress code. Girls: atleast 1inch for heels,coat or long sleeves Boys: Long sleeves with neck tie / sleeves with coat

  Yes

  No

  N/A

• 2. 100% table visit and engages with the guest

  Yes

  No

  N/A

• 3. Conducts preshift meeting

  Yes

  No

  N/A

• 4. Dining Leadership

  Yes

  No

  N/A

• 5. Mag card accountability. Not being used by staffs and not leaving on the POS

  Yes

  No

  N/A

• 6. Line check the bar and kitchen with correct forms BOH NSF Forms, Line Check Forms and Production Sheets FOH Walkthrough, Dining Line Check Forms and Bar Line Check Forms

  Yes

  No

  N/A

• 7. Sounds in dining area at proper level. TV tuned in correct channel (sports and CNN channel Only)

  Yes

  No

  N/A

• 8. Signage turned on. No busted lights. Properly adjusted lights

  Yes

  No

  N/A

PETTY CASH

• 1. Are all receipts are intact/ complete?

  Yes

  No

  N/A

• 2. Cash on hand is intact (outstanding receipts + cash is equivalent to 20k

  Yes

  No

  N/A

• 3. Petty Cash Log are updated daily (AM and PM shift)

  Yes

  No

  N/A

BFF

• 1. Is there a BFF Monitoring Logbook?

  Yes

  No

  N/A

• 2. Are there a seperate Official Receipt booklet exclusive for BFF sales?

  Yes

  No

  N/A

• 3. check the series number issued and sold in monitoring sheet. Is there any discrepancies?

  Yes

  No

  N/A

• 4. Check lost and found cards and if is logged properly

  Yes

  No

  N/A

• 5. BFF Sold by number

  Yes

  No

  N/A

OPERATIONS ESSENTIALS

FIRST TIME GUESTS ACKNOWLEDGEMENT

• 1. Business hours posted & visible

  Yes

  No

  N/A

• 2. Weekly Meeting forms (updated)

  Yes

  No

  N/A

• 3. Guests are attended to even on lean period

  Yes

  No

  N/A

• 4. Storage areas are locked

  Yes

  No

  N/A

• 5. No "86" items

  Yes

  No

  N/A

• 6. MOD in dining all the time

  Date

• 7. Operation Hours properly observed

  Yes

  No

  N/A

• 8. Tables are in complete set up and all areas are open for the guest. Check: Closing Last Call

  Yes

  No

  N/A

RESTROOM ESSENTIALS

• 1. Are floors, walls and toilets clean and in good condition in all restrooms?

  Yes

  No

  N/A

• 2. Is the restroom stocked with paper towels, soap and toilet paper?

  Yes

  No

  N/A

• 3. Are there and odors present?

  Yes

  No

  N/A

• 4. All lights and fixtures in good working order?

  Yes

  No

  N/A

• Notes / Comments:

• Page 3

  Yes

  No

  N/A

PAGE 5

• DO's HOUR EMPLOYEE ENGAGEMENT

  Yes

  No

  N/A

• Branch:

• Date & Time of Visit:

  Date

General Manager:

• Director for Operations:

10 things to ask the staff:

• Remarks:

• Equipment, Tools and Uniform Concerns

  Yes

  No

  N/A

• Manager's treatment: Respect, Understanding, Caring, Fairness

  Yes

  No

  N/A

• Schedule, Salary & Meals Concerns

  Yes

  No

  N/A

• What do you like about your job?

• What's hindering you from accomplishing your job?

• Areas for improvement of the store?

  Yes

  No

  N/A

• How's your relationship with your managers?

  Yes

  No

  N/A

• How's your relationship with your coworkers?

  Yes

  No

  N/A

• Are you satisfied with your current position right now?

  Yes

  No

  N/A

• When was your last evaluation with your manager?

• Additional Comments:

• Page 5

  Yes

  No

  N/A

• o. Kitchen Generally clean

  Yes

  No

  N/A

PAGE 6

• OFFICER OF THE DAY GUEST EXPERIENCE

  Yes

  No

  N/A

• Branch:

• Server:

• Lunch

  Yes

  No

  N/A

• Food and Beverages Evaluation

  Yes

  No

  N/A

Menu Item

• Presentation/Portion

  Yes

  No

  N/A

• Taste

  Yes

  No

  N/A

• Temp

  Yes

  No

  N/A

• Order time

  Date

• Delivery Time

  Date

• Ticket Time

  Date

• Notes / Comments:

• CRITERIA

  Yes

  No

  N/A

• SCORE

  Yes

  No

  N/A

RATING

• page 4

  Yes

  No

  N/A

• o. Kitchen Generally clean

  Yes

  No

  N/A

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