Title Page
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Conducted on
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Prepared by
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Location
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INSTRUCTIONS:
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1. Answer the applicable questions.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
4. Complete audit by providing digital signature.
5. Share your report by exporting as PDF, Word, Excel or Web Link. -
Please select the type of audit.
- Opening
- Closing
- Mid
OPENING DUTIES
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A. Turn all the lights. Switches are located across from polishing station and behind the water machine
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B.1 Spot check bar floor and behind the bar to make sure that cleaning crew and closing team cleaned everything well.
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B.2 Spot check dining room floor to make sure that cleaning crew and closing team cleaned everything well.
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D. Go to the office and confirm that bank. This document you can find when by clicking on Ambar Net/Weekly Cash registry.fter the safe is counted right and e-mail sent to all managers confirming the bank, you can continue with the rest of the check list. If for any reason the safe amount is not right you must send an email to the closing manager and cc General manager so that everyone stay in loop.
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E. Turn the music amplifiers from 1-6 in that order and set music volume in the dining room to 6.
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F. Check the Open table books and see if there is any special request or any big party that needs to be accommodated.
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G. Confirm FOH schedule and staff in times. Confirm sections. Check if on-call person is needed. Closely follow if the staff is coming in on time for their shift. If someone is 5-10 min late make sure you point that in a professional manner so that does not happen again. Record all in avero or by written/verbal warning.
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K. Before the shift check in with the kitchen manager if everything is ready for the shift. It’s very important that all the 86items or any issues that kitchen has gets communicated before the shift starts.
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L. Check if all the server stations are filled with all the misen plus.
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M. Do a walk through with the opening server to confirm if everything was done from a opening Checklist and if everything is ready for the shift. If all the glasses are pulled from the dishwasher and washed. If all the silverware is polished and stocked on misen plus plates. Discuss any shortage that might exist and develop a plan of action so that service goes smooth.
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M. Restrooms are cleaned and sprayed with air freshner.
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M. Dining room floor clean.
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M. Back stairway to the restrooms cleaned.
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M. Ice bucket set in the server station by the ice machine.
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M. No unpolished silverware or glasses in polishing station.
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M. Blue napkins bag set in the kitchen.
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M. Restrooms are cleaned and sprayed with air freshner.
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M. Tables are adequately aligend in streight line.
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M. Restrooms are cleaned and sprayed with air freshner.
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O. Organize pre shift notes. Pre shift must be held 15 minutes before the shift starts. Pre shift must be organized with both support staff and bartenders & servers and Chef. On Pre shift following topics must be pointed:<br><br>- 86items <br> - selling goals<br> - Guest special requests or any large groups <br> - talk about weekly feature items<br> - motivate the staff to upsell <br> - Point any outstanding details that could affect the service <br>
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Q. Play the music through Ambar radio and adjust the volume for lunch on 4 and dinner or 6 and slowly raise it towards the late night when it gets busier.
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R. Do a line check with Chef to check food quality.
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S. OPEN THE DOOR
MID DAY DUTIES
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Organiza any 86 purchases needed for the bar or kitchen.
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Confirm temperatures is appropriate in all areas.
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Confirm all opening sidework is completed.
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Confirm all deliveries are put away.
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Ensure all staff is on time for 4:30 pre-shift. Run pre-shift with appropriate daily notes.
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Ring in any food or beverage presented at pre-shift and comp before
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Confirm bathrooms are ready for service.
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Confirm all managers receive instruction for their section and focus.
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Confirm all managers receive instruction for their section and focus.
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Confirm hosts and bar are ready to receive guests.
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Confirm that everything outside of storage is brought inside, and brought to its proper location. Make sure that storage is relatively clean and organized, and if not, assign opening bussers or dishwashers to tasks that need to be dealt with.
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Set lights and music to appropreate levels.
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Every 15 minutes check for the following in a walk-through cycle:<br><br>-Bathrooms: Clear of littered paper and clean – push down the paper towels in the trash cans or people will keep throwing garbage on the floor<br>-Dining Room: Empty glasses and dirty plates need to be cleared regularly by the bussers and barbacks. Tables with guests seated should always be sprayed and wiped down when cleared with table top sanitizer. Watch for dinner napkins and other debris on the floor. Watch for tables who need help or have a check ready for payment and alert server if they do.<br>-Host Stand: Make sure the host is staying posted at the host stand aside from having to seat occasional tables. Watch for multiple parties arriving at once, in which case you should offer to seat for the host so they can continue to run the board.<br>-Bar: Make sure to cruise through the bar occasionally and spot check to make sure the staff is keeping things tidy as they work, clearing empties promptly with guests, etc. outside of bar – straighten chairs, send busser with broom/dustpan periodically to clear the floor of linens, bev naps, fruit, etc as needed.
CLOSING DUTIES
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Cut servers and opening bartender as appropriate by flow of business by Cutting SOP – use OpenTable history of last few weeks to view recent trending for same day of week.
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Check out each server by signing they closing report only if they completed closing side work.
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Close all comp checks
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Check side work with closing busser and server.
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DINING ROOM:All surfaces wiped
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DINING ROOM: Tables reset and clean.
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DINING ROOM: Server stations 1: <br>◦ All dirty rags returned to the kitchen <br>◦ All surfaces wiped <br>◦ All glassware/china/silver stocked<br> ◦ All menus returned to host desk <br>◦ Check presenter cards and paper clips stocked <br>◦ All water pitchers emptied and dry <br>
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DINING ROOM: Server stations 2: <br>◦ All dirty rags returned to the kitchen <br>◦ Sodi gun clean and soaked in water<br>◦ All surfaces wiped <br> ◦ All menus returned to host desk <br>◦ Check presenter cards and paper clips stocked <br>◦ All shelves clean and well orgnaized
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DINING ROOM: Expo window Cold side work check list completed and signed.
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DINING ROOM: Expo window Hot side work check list completed and signed.
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OUTSIDE PATIO: All chairs & tables organized. Patio entrance closed. No plates or stuff left behind.
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PATIO OUTSIDE: Awning pulled in.
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DINING ROOM:
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Once all guests have left, mute the music system.
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Check the bathrooms to be sure all guests have left. Make sure restrooms are SUPER clean.
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Lock all exterior doors.
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BAR: Check to make sure that all surfaces are completely wiped down and perishables are covered and refrigerated.
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BAR: Check to make sure that all wines by the glass, beer, bottled water are fully restocked.
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BAR: Check Daily Cleaning Checklist behind each bar to make sure the day's
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BOH:Dish area: <br>◦ All linens are in appropriate bags <br>◦ Dish machine is clean, drained and turned off <br> ◦ Sinks and drains are clean and free of debris <br>◦ Stainless is polished
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BOH: Check the line to make sure appropriate equipment is turned off, including fryers, ovens, burners and heat lamps. Light any pilots that have blown out. ** Sometimes items may remain on trays inside the ovens to dry overnight. Check with the Chef before removing any items or turning ovens off.
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BOH: All prep tables wiped down from top to bottom. Look under tables and racks for food and debris.
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Print out Clock in report and open table report. Make sure no open checks or employees left clocked in.
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Email Snjeza with any employees left clocked in longer.
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Count the bank and make sure its rounded at same amount as on opening. Email it to all managers and GM.
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Do tips for the dinner shift and add tips for lunch servers. E
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Email Weekly focus numbers to Jovana by sending photo of the Tips sheet.
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Add all comp slips in to Weekly Comp Tracking Sheet.
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Print out Micros Daily RVC report for Baba and Daily report for the whole house. Staples any PAID OUTS and COMPS and file in the folder for Marty.
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Avero Log: Policy changes, personnel issues, food and beverage changes, maintenance updates.
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Turn the amplifiers off from 6-1.
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Clean up the office, turn off lights.
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Leave the building using the kitchen exit, making sure to secure the door.
