Apartment Group Venue Inspection
-
Venue
-
Conducted on
-
Prepared by
-
Duty Manager
1.0 - VENUE FUNDAMENTALS
-
1.1 - AM/PM Checklist up to date
-
1.2 - All customers given comment cards
-
1.3 - All customers approached for data (Pre 10pm CWS)
-
1.4 - Optimum manager presence on floor
2.0 - FIRE & E.H.O.
-
2.1 - Fire Alarm on and working
-
2.2 - Fire log book up to date including certificates
-
2.3 - Fire Exits unbolted and unblocked
-
2.4 - No candles or tea lights - (except behind Flo's Trop and VIP bar)
-
2.5 - All fire fighting equipment present and operational
-
2.6 - Fire marshalls appointed
-
2.7 - Randomly chosen fire marshall aware of role
-
2.8 - Luminous wardens jackets in correct place
-
2.9 - Emergency lights all fully operational or reported if not
-
2.10 -All signage clear and lit
-
2.11 - All staff read and signed evacuation procedure
-
2.12 - All issues noted or resolved with dates and signatures
-
2.11 - Food safety file up to date and signed
Sign Off
3.0 - INCOME GENERATION/ SECURITY
-
3.1 - Are GBP200 reward posters prominently displayed in back of house areas
-
3.2 - Are theft deterrence stickers in place on all tills
-
3.3 - Intruder alarm fully functional
-
3.4 - Are maximum bar staff actually serving at time of visit
-
3.5 - Tills on correct price level
-
3.6 - Staff selecting correct price where there is a choice
-
3.7 - Asked for student I.D. where appropriate
-
3.8 - Upselling policy rigorously being applied
-
3.9 - All tills fully functional
-
3.10 - Credit card machines fully functional
-
3.11- Correct number of staff for function
-
3.12 - Are customers being served in less than 5 minutes
-
3.13 - Food coming out within 15 minutes
-
3.14 - Transaction check file up to date
-
3.15- Line check file up to date
-
3.16 - Only one person per bar/till doing discounts, voids etc
-
3.17 - Till dips being carried out to spec
-
3.18 - Recruitment files up to date
-
3.19 - Tables approached for more drinks at least twice
-
6.2 - Signage and windows clean
-
6.3 - Posters relevant
-
6.4 - Posters correctly hung
-
6.5 - Entrance clean and tidy (esp. cigarettes ends)
-
3.20 - Tables handed dessert menu
4.0 - FOOD VENUES ONLY
-
4.1 - Do next 2 weeks Fri/Sat restaurant bookings enable maximum covers
-
4.2 - All customers informed of table service restaurant upstairs
-
4.3 - All bookings told to arrive 15 minuted before booking (Fri & Sat night only)
-
4.4 - Order of service sheets in place and in accurate use
-
4.5 - Amuse bouche in place
-
4.6 - Crudites being taken tables
-
4.7 - Tables offered mineral water
-
4.8 - Tables offered tea or coffee
5.0 - FUNCTIONS & FEEDBACK
-
5.1 - Function enquiry forms beside each phone point
-
5.2 - Feedback forms in proper use
-
5.3 - Staff aware of forms and procedures
-
5.4 - All required details being filled in
-
5.5 - Functions file up to date
-
5.6 - Call backs to all enquiries within 48 hours
-
5.7 - Requested info sent to potential bookings within 48 hours
-
5.8 - Staff cross selling to other venues when own venue is full
6.0 - EXTERNAL
-
6.1 - Correctly lit
7.0 - INTERNAL
-
7.1 - Is bar breakdown from previous night immaculate
-
7.2 - Are the cleaners handovers being performed correctly with all issues addressed
-
7.3 - Lighting levels appropriate
-
7.4 - Lighting spots on ALL tables/features
-
7.5 - No light bulbs needing to be replaced
-
7.6 - Cleaners lights off
-
7.7 - Live music/DDJ at appropriate level
-
7.8 - Is correct DDJ playlist on
-
7.9 - Music on in ALL areas
-
7.10 - Temperature appropriate
-
7.11 - Are ALL aircon units on
-
7.12 - Are temp settings on big unit correct (state range and current temp)
-
7.13 - Are settings on smaller units correct
-
7.14 - Are ALL systems on auto
-
7.15 - Venue clean and tidy
-
7.16 - Customer areas cleared of glasses, plates etc in acceptable time
-
7.17 - Furniture correctly laid out
-
7.18 - Floor gum free
-
7.19 - Tables clear (other than fresh drinks/food)
-
7.20 - Menus clean
-
7.21 - Correct menus
-
7.22 - Every child given a kids pack n.b. 3 age groups. Clipboard & pot of lots of pencils & crayons. (Food Venues)
-
7.23 - Is kids corner adequately stocked with toys and kids packs? (Food venues)
-
7.24 - Is kids play area safe, clean and tidy?
-
7.25 - Terrace clean and tidy
-
7.26 - Toilets clean and tidy
-
7.27 - Toilets fully stocked
8.0 - PERSONNEL
-
8.1 - Is the venue staffed as per the rota
-
8.2 - Sufficient usage of radios
-
8.3 - Effective communication
-
8.4 - Did manager know numbers or have to check a rota
-
8.5 - Staffing levels appropriate
-
8.6 - Excess staff sent home as soon as possible
-
8.7 - Are managers working in areas as per rota
-
8.8 - All staff correctly and smartly dresssed and no gum (including bar backs)Is lighting adequate?
-
8.9 - Staff ready to start shift on timeoise levels controlled?
9.0 - CUSTOMER SERVICE
-
9.1 - Was the telephone answered within 4 rings
-
9.2 - Customers greeted (entry) or thanked (exit)
-
9.3 - Bar staff acknowledging and greeting customers
-
9.4 - Have all function areas been opened to the public at the right time
10.0 - PRODUCT
-
10.1 - Sufficient glassware
-
10.2 - Branded glassware in correct use
-
10.3 - Stations fully stocked
-
10.4 - Fridges adequately stocked
10.5.0 - Round 1
-
10.5.1 - Acknowledging customers
-
10.5.2 - Service friendly
-
10.5.3 - Offering menus
-
10.5.4 - Service efficient
-
10.5.5 - Correct glassware
-
10.5.6 - Use of receipt and tip tray
-
10.5.7 - Is member of bar staff keeping wastage to a minimum
10.6.0 - Round 2
-
10.6.1 - Acknowledging customers
-
10.6.2 - Service friendly
-
10.6.3 - Offering menus
-
10.6.4 - Service efficient
-
10.6.5 - Correct glassware
-
10.6.6 - Use of receipt and tip tray
-
10.6.7 - Is member of bar staff keeping wastage to a minimum
-
On site representative
-
Auditor's signature
10.7.0 - Bar
-
10.7.1 - Clean glass
-
10.7.2 - Bev Nap
-
10.7.3 - Glass full of ice
-
10.7.4 - Correct glass
-
10.7.5 - Straws to spec
-
10.7.6 - Fresh fruit
-
10.7.7 - Garnish to spec
-
10.7.8 - Taste to spec
-
10.7.9 - Head on beer
-
10.7.10 - Wine correctly served
-
10.7.11 - Ice bucket correctly presented with liner plate and napkin
10.8.0 - Food
-
10.8.1 - Table correctly set
-
10.8.3 - Order choice correctly taken
-
10.8.3 - Correct food
-
10.8.4 - Correct portion
-
10.8.5 - Hot plate
-
10.8.6 - Correctly cutlery for option chosen
-
10.8.7 - Hot food
-
10.8.8 - As described on menu
-
10.8.9 - Presentation to spec
-
10.8.10 - Sufficient sides
-
10.8.11 - Condiments without asking
-
10.8.12 - Table correctly cleared
-
10.8.13 - Table offered liquers (food venues)
-
10.8.14 - Correct bill
-
10.8.15 - Bills double checked
11.0 FIRE 2
-
11.1 - Random question from evac procedure answered correctly by random staff member
-
11.2 - Fire Risk Assessment updated with new equip/ opsAre ladders in good condition?
12.0 - HEALTH & SAFETY
-
12.1 - All accidents reported correctly
-
12.2 - All Risk Assessments up to date and signed
-
12.3 - First aid kits full and operational
-
12.4 - At least one first aid trained staff member on premiseCabinets clearly labelled?
-
12.5 - Rigorous cellar hatch protection in place at deliveries
13.0 - SECURITY
-
13.1 - Main doors open
-
13.2 - Cellar doors locked
-
13.3 - Offices secure
-
13.4 - Office door not open when cash out of the safe
-
13.5 - All cash pick up personnel fully vetted for correct ID
-
13.6 - Cupboards/stores locked
-
13.7 - Cash machine locked and working
-
13.8 - Bar hatches down
-
13.9 - CCTV fully operational
14.0 - KITCHENS
-
14.1 - Worktops clean and tidy
-
14.2 - Floors clean and tidy
-
14.3 - Fridges clean and tidy
-
14.4 - All equipment operational
-
14.5 - Thermometers all in proper use
-
14.6 - KP areas spotless
-
14.7 - All food labelled and correctly stored
-
14.8 - All chefs in clean whites with clean hands
-
14.9 - All cloths clean and not in mixed use
-
14.10 - Soap and blue roll in place
-
14.11 - Running hot water
-
14.12 - Cleaning schedules up to date
-
14.13 - New recruits on training courses
-
14.14 - H&S kitchen instructions signed by all current staff
15.0 - BACK OF HOUSE
-
15.1 - Cellar temperature correct. Note actual temperature
-
15.2 - Cellar tidy
-
15.3 - Cellar stock correctly rotated
-
15.4 - Offices tidy
-
15.5 - Works fault book/ e-mails used and up to dateThermometers all in proper use
-
15.6 - No stock in office without receipt
-
15.7 - E-mail fully operational
-
15.8 - Computers all backed up within last week
-
15.9 - Fax/ scanner machine working
-
15.10 - Radios all fully operational
-
15.11 - Staffrooms and toilets clean and tidy
-
15.12 - Bins and bin store all clean
-
15.13 - Rubbish in correct bins
-
15.14 - Bins all correctly stored
-
15.15 - External entrances pristine
16.0 FUNCTIONS
16.1.0 For Today/Tonight
-
16.1.1 - Is manager aware of function
-
16.1.2 - Functions Ops sheets up to date, accurate and being followed
-
16.1.3 - Is kitchen aware of food requirements
-
16.1.4 - Is bar manager aware of drink requirements
-
16.1.5 - From the duty managers point of view, was the function procedure adhered to?
-
16.1.6 - Is the venue set up correctly for the function
-
16.1.7 - Is the venue immaculate and ready for guests
16.2.0 Functions admin
-
16.2.1 - Are function feedback calls being made for previous functions
-
16.2.2 - Is the functions at a glance sheet up to date
17.0 MARKETING
17.1.0 Venue Marketing Materials
-
17.1.1 - Are correct flyers on all tables
-
17.1.2 - Are all posters in frames
-
17.1.3 - Are posters relevant and in date
-
17.1.4 - Does the venue have any recruitment signs up where there are no relevant posters
17.2.0 Awareness of Campaigns
-
17.2.1 - Are staff aware of any current campaigns
-
17.2.2 - Are staff aware of requirements on the venue marketing report
-
17.2.3 - Do staff know how to ring the campaign requirements through the till
-
17.2.4 -Do staff know the terms and conditions of the campaign Are staff aware of requirements on the venue marketing report
-
17.2.5 - Do staff know when the current campaign ends
