AD Shift Report

• Store Name/#

• Review Date

  Date

• Director Name

• Location
  Address

• MOD Name

AD Shift Review

• The AD Shift Review is meant to validate the 4 P's of Business
  - Property
  - People
  - Product
  - Profit
  
  Use this tool to Coach, Teach and Develop your managers. Follow up can be added on a per-item basis for greater accountability.
  
  For all items out of compliance, leave detailed notes, add pictures and the actions needed to remedy the issue. Assign these to specific people/managers, along with due dates.

Non-Negotiables - Must be 100% or automatic loss of bonus

• Line Checks completed for both shifts and filed in Line Check binder.

  Yes

  No

  N/A

• Passion Raps and Staff communication happening for each shift. ***Must visually see this happening.***

  Yes

  No

  N/A

• Manager or Shift Manager active on the floor, engaging guests, assisting/giving direction to staff and monitoring expo/food quality (expo should be scheduled when necessary)

  Yes

  No

  N/A

• Garlic Walks - Every day at 1045A and 545P.

  Yes

  No

  N/A

• Weekly Manager Meetings - Structured, consistent and informative. Weekly review of the 4 P's, hot topics, staffing and upcoming events. All managers are present, including Shift Managers. Notes kept in Manager binder for review.

  Yes

  No

  N/A

• Manager Schedules - Written a period at a time and added to HotSchedules. Shifts should mirror responsibilities of BOH and FOH Manager. General Manager fills in gaps as needed. Shift Manager hours are minimal and restricted to Opens and Expo only. General Manager must close at least once a week.

  Yes

  No

  N/A

• FOH Facilities Check completed daily and filed in Manager binder. Restaurant is set up and ready to open at 11A and 4P

  Yes

  No

  N/A

Property

• Landscape and parking lot clean - no trash, dead plants, weeds, leaves, etc

  Yes

  No

  N/A

• Exterior and shutters in good repair - no chipped paint, cracked boards, etc

  Yes

  No

  N/A

• Parking lot striped and in good repair - ramps painted with non-slip paint

  Yes

  No

  N/A

• Exterior lights working and pointed in proper direction - no broken/burned out bulbs

  Yes

  No

  N/A

• Interior lights working and pointed in proper direction - no broken/burned out bulbs

  Yes

  No

  N/A

• Restaurant dusted, clean and organized - no chipped paint, holes in wall, floor clean

  Yes

  No

  N/A

• Menus and POP in good shape - no cracks, bent corners, dried food

  Yes

  No

  N/A

• Plateware in good condition (no chips, cracks, china marks, dried food)

  Yes

  No

  N/A

• Line, Prep, Dish and Storage areas are clean, sanitary and organized at ALL times

  Yes

  No

  N/A

• Thermometers in place for all refrigerated equipment/areas with temps logged

  Yes

  No

  N/A

• Office is clean and organized at ALL times

  Yes

  No

  N/A

• Monthly PM checklist completed, signed, dated and logged

  Yes

  No

  N/A

• Back gate locked for security and back door NEVER propped open

  Yes

  No

  N/A

• All ABC Licenses, Health Permits and required HR Posters up to date

  Yes

  No

  N/A

People

• All staff and managers in proper uniform with good attitude

  Yes

  No

  N/A

• Server report cards posted and up to date

  Yes

  No

  N/A

• Manager has control of the shift and is thinking ahead and organized.

  Yes

  No

  N/A

• Manager directing staff and driving sense of urgency and productivity

  Yes

  No

  N/A

• Properly staffed to take care of our guests in the FOH and BOH

  Yes

  No

  N/A

• Daily communication in Digital Logbook between managers

  Yes

  No

  N/A

• All training programs up to date, validated and followed

  Yes

  No

  N/A

• PastaPoints being mentioned at every table. Staff and Managers understand program

  Yes

  No

  N/A

• Monthly Trainer meetings and Quarterly Trainer Outings scheduled

  Yes

  No

  N/A

• All Managers/Shift Managers are ServSafe and ABC certified. All Server/Sellers in Texas, Boise, Meridian, Ammon (bartenders only) and Louisiana are ABC certified and added to HotSchedules

  Yes

  No

  N/A

• All required Health permits are up to date and added to HotSchedules

  Yes

  No

  N/A

Product

• Expo is set up with parsley, sani-towel, crayons, spindle and clock

  Yes

  No

  N/A

• All ticket times marked and hitting Lunch (6-8) and Dinner (10-12) standards

  Yes

  No

  N/A

• Prep sheets done every MORNING - reviewed, followed, verified

  Yes

  No

  N/A

• Pars set for ALL order guides and prep sheets - updated and reviewed at MM and EOP. NEVER running out of product

  Yes

  No

  N/A

• No unapproved product in use

  Yes

  No

  N/A

• Proper measuring utensils available and in use

  Yes

  No

  N/A

• Jiggers always in use

  Yes

  No

  N/A

• Day Dots and Shelf Lives adhered to per Company standards

  Yes

  No

  N/A

• Bev stations calibrated properly each period

  Yes

  No

  N/A

• All Build Books up to date, clean and in use when prepping product

  Yes

  No

  N/A

Profit

• Company approved Declining Budget in use and followed with realistic goals

  Yes

  No

  N/A

• Hitting labor projections set by AD/GM. Managed in HotSchedules

  Yes

  No

  N/A

• Invoices logged properly - no issues with Accounting Department

  Yes

  No

  N/A

• Petty Cash is correct (no IOUs), logged DAILY in NSOE and RMDC

  Yes

  No

  N/A

• Office door is never left unlocked or propped open. Safe is never left unlocked.

  Yes

  No

  N/A

• Bad Debt and unfunded caterings tracked and accounted for - collecting within 60 days

  Yes

  No

  N/A

• NOI for Volume Group is maintained

  Yes

  No

  N/A

• Review Notes

• AD Signature

  Sign