A.M. MANAGER CHECKLIST

• Prepared by

• Conducted on

  Date

5:30 AM - ARRIVAL SECTION

• Clocked-in?

• Turn on lights in restaurant, except for menu boards?

• Complete safety check - playground, bathrooms, doors, drive-thru window.

• Switch "store occupied" button to occupied?

• Verify Opening Team Has Arrived!

• Check the temperatures of the following refrigerators.

• Walk-in Freezer (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Walk-in Refrigerator (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Back Lo-boy (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Thaw Cabinet (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Thaw Cabinet 2 (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Breading Table (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Boards Salad Lo-boy (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Boards Lo-boy (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Boards LEAN Rail station (when turned on. - If out of temperature, please list what you have done to fix the situation.)

  Safe

  At Risk

  N/A

• LEAN Work Table (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Fry Fridge (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Front Counter Lo-boy (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Drive-thru Lo-boy (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Milk Shake Base Dispenser (If at risk, what have you doe to fix the situation?)

  Safe

  At Risk

  N/A

• Count change fund and tills. Please list any discrepancies from previous count.

  Match

  Doesn't Match

• Make sure cashiers are opened for day.

• Turn on all light switches and building signage and open doors. (Snow/Ice removal if needed.)

• Turn the T.V. PowerPoint presentation on.

6:00 AM

• Check for Caering for the day.

• Give towels to team.

• Complete the food safety check before 7am.

• Check the following areas for security and cleanliness. Please make note for any area that there are concerns.

• Bathrooms

  4

  3

  2

  1

• Playground

  4

  3

  2

  1

• Dining Room

  4

  3

  2

  1

• Windows

  4

  3

  2

  1

• Chairs / Tables / Flowers

  4

  3

  2

  1

• Front Counter / Drive Thru / Stocking

  4

  3

  2

  1

• Counters and Condiment Counter

  4

  3

  2

  1

• Kitchen

  4

  3

  2

  1

• Are you wearing security alarm chain?

  Yes

  No

• Set up game plan for morning/lunch shift.

7:00 AM - 2:00 PM

• Complete morning paperwork.

• Enter waste from previous day into register system.

• Parking Lot Check (when light)

• Begin breaks (7:00 AM)

• Complete eRQA per daily guidelines.

• Place change order before 10:30 AM (Monday only).

• Have team complete stocking lists before lunch-time.

11:00 AM

• Complete 2nd Food Safety / Temp Checklist (before lunch rush begins)

• NO BREAKS BETWEEN 11:30 AM AND 1:30 PM

1:15 PM

• Begin stocking checklists for front counter (as able).

• Check dining room and bathrooms for transition. Let your team members know what needs to be done.

• Place produce order (Tuesday, Thursday, Saturday)

• Speak with incoming shift manager to discuss items that are on-going, or are being worked on. (Change fund, breaks, etc...)

• Manager Signature

  Sign

• Complete A.M. Manager Checklist and email.

• Complete Shift Report and email.