Title Page
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Document No. 01
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Assistant Manager Verification
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Restaurant number
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Conducted on
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Prepared by
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Location
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Assistant manager
Food cost
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Explain food ordering. What determines the suggested number of units to be orders? Explain the "per thousand theory."
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Explain build to charts. What determines the expected units to be held? What is the process? What is the MICs role?
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Food variance analysis: explain terms, numbers, and goals: Negative/positive variances, waste % and $, theoretical food cost, actual food cost, condiments and non scored costs, theoretical sales vs. net sales. Describe best practices for improving variances. How do you select and tag items for action plan? Give an example of an action plan step. How to calculate variance %, DOH. Explain inventory value.
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Demonstrate daily tracking. What items are selected and why? How/why to change the variance? What does the daily routine look like?
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Key points of counting inventory to improve accuracy.
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How does theft impact food cost? What tools, procedures, or policies can help you lower the risk of theft? How do you become aware of theft?
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Recounts: what prompts a recount? What key allows you to see the entire list of variances? How many items are recounted?
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Describe how food cost is impacted by deliveries, waste, FIFO, build to charts, condiments.
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How do buys and sells affect your variances?
Administration
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Explain forecasting. Explain the screens, fields in Foresight. Describe when and how to make adjustments for the week, day, and hour. Demonstrate how to find last year's hourly sales.
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Pull and review SOS reports and goals. Explain outliers/ goals. Review every car report.
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Pull and review Cashier performance report. What to look for, how to analyze, goals, how to communicate with team. Review next steps I.e. Electronic journal, videos.
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Explain workman's comp.... process, forms. What are some best practices to be accident free? Can employee refuse medical treatment? Drug test? Who should you contact when there has been an accident? What other incidents can be used by the same form?
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Describe the daily process with Cash and Sales. Explain Petty Cash. What are some acceptable petty cash expenditures? What reports can you get in Cash and Sales?
Labor
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What are Guide hours and where to find?
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What does color coding do in the schedule? How does it help PICs?
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Explain the hourly daily labor tracking sheet. How does this help the MIC.
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Scheduling: demonstrate creating from scratch, copy and paste, how to determine how many hours can be scheduled, where to start, how to assign or modify a shift. Analyze a completed schedule for accuracy.
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Explain actual vs. Guide. Review hours variance, over time.
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Explain timekeeping. What reports do you run? What is an acceptable edit? How often do you review?
Staffing, hiring, and training
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Turnover. Explain what it is and the costs, impacts. How do you reduce turnover? How do you calculate?
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Explain the Manpower Assessment report.
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How many interviews should be done before hiring? What items do you have to verify with HR before making the job offer? What is included in hiring packet?
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How do you set up a training plan/packet for a new hire?
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Who is in charge of the training in each store? Describe their roles and responsibilities?
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Describe how to track training. What is the calendar used for? Describe the training process. Demonstrate using the tablet. Describe the certification process.
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Explain the personnel management program. Discuss process for LOAs, new hires, terminations, personnel updates. Describe the Change of Status and why you submit it.
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Trainee signature
