Information
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Site conducted
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Operations Excellence Audit
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Client / Site
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Conducted on
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Conducted by
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Location
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SALA Manager
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BOH Manager
BOH STATIONS
All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading
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Colds Chiller- 0°C to 4°C
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Four Door Chiller- 0°C to 4°C
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Four Door Freezer- 0°C to -10°C
GRI (Cold Station Items)
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All stocks 6" above the floor and 2" from walls
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All stocks properly labelled
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All items are in APL
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No stocks beyond shelf life
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Clean and organized
Station in proper set-up, clean and all equipment/ tools in good repair & working condition.
Colds
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Colds Chiller<br>
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Colds station tools
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Microwave
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Vacuum Machine
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Slicer Machine
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POS Printer (Colds)
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Thermomix
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Pasta Maker
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Salad Spinner
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Weighing Scale (Colds)
Critical Items and Sauces in the Line Pick only 3 random items then check quality indicators
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Main Freezer Items
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Main Freezer Items
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Main Freezer Items
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Main Chiller Items
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Main Chiller Items
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Main Chiller Items
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Colds items
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Colds items
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Colds items
COLDS STATION ESSENTIALS
Colds Station Essentials
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Recipe book - available, complete and updated. (Printed)
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Production sheet - available and being used.
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Clean as you work. Clean as you go.
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Ceiling clean and in good repair.
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Exhaust and air vents clean and in good repair.
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Floors - dry and clean.
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No leaking faucet and in good repair.
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Proper thawing, cooking, cooling and reheating procedures
Safety and Sanitation
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No presence of insects, flies & cockroaches.
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Sanitation bucket and proper towels in use. Blue and white towels only.
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Hand washing sink - complete set-up with Sanitation amenities.
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Thermometers are calibrated and used during operations
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First aid kit with complete supplies
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All linecooks should wear face mask at all times.
Chemicals and cleaning tools
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Only approved chemicals used
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Available test strips (quat and chlorine)
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Techno bac (Organic Chlorine Sanitizer) available
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Leader (Dishwashing Liquid) available
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All Fresh (Sanitizer) available
Kitchen Forms- properly filled up and updated
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Linecheck forms
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Production sheet
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Receiving Inspection report
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Produce washing
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Cooling log form
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Thermometer calibration
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Wastages Form
BOH Team members
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Practice proper handwashing every 30 mins.
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Updated on the latest BOH Updates- TU/RU/Memo
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Completed validations- initial/1st/3rd/5th month, filed in 201 envelop
BACK OF THE HOUSE UNIFORM
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Hair cap and hair net
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Clean shaven (male only)
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Well pressed chef uniform
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White round neck inner shirt (no print, plain white)
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Click pen & Tickler
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Only plain wedding ring is allowed
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Clean nails and no nail polish
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Black chino pants
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Black socks
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Steel toe shoes
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Clean full black apron/ leather or waterproof apron for dish
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New uniforms are issued to every team members every year.
SERVICE EXCELLENCE
SERVICE STRUCTURE
BIENVENIDOS
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Greet the guest with eye contact, enthusiasm and energy
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Did he/she use various greetings (Spanish Phrases)
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Identified the number of party and preferred seating area
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Update Floorplan and use the right marker
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Apply hospitality factors (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addressing regular guest on a first name basis)
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Open the door for the guest
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Was able to guide with open palm saying “Right this way, Please”
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Did other FOH team members greet to welcome the entering guests?
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Introduce 1,2,3,4 Punch (Manager, Server, Menu & Bar list)
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Was able to remove/provide table set-up (Placemat, Roll-ups & Balsamic underliner) using brass tray
GUEST ACKNOWLEDGEMENT
INTRODUCE YOUR NAME
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Did the server arrive immediately or within 30 seconds to acknowledge the guest ?
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Did the server Introduced himself/herself as the server with eye to eye contact and energy?
QUESTION
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Was able to ask question (Ask if they want to start with drinks/appetizers) (Ask what they are having) (Was able to answer the guest if not yet ready to order properly)
SUGGESTIVE SELLING
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Was able to suggest food/drinks using Hook, Line & Sinker (Hook-“For your appetizer, I highly recommend. . .)(Line-“its a fried baby squid serve with Aioli Sauce. . .”) (Sinker-“It’s a must try!”)
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Convincing tone of voice not stuttering or sound scripted
TAKE THE ORDER
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Use Tickler while taking the order
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Was able to repeat the Guest’s order in sequence
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Provides approximate ticket time especially those dishes with long service time
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Make a positive respond (Ex. Good Choice!)
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Ask if the guests will be using any privilege card or vouchers.
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Mention those dishes with long serving time ("For your paella, it will take 35 mins.)
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Knows how to provide exit word (“Thank you so much”,”I’ll be back with your drinks”)
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Was able to remove the menu
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Appear to be knowledgeable about the menu items<br>NOTE: Call a server and ask him/her to sizzle 3 top items on the menu
FOOD DELIVERY & PRESENTATION
Did the server...
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Sign in the POS with his/her own magnetic card. Enter the number of customers/ covers and then select the respective table. Enter your guests’ order in the following sequence.<br>
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Knows how to follow and serve the food/drinks in sequence
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Provide service water with glass coaster to each guest right after ringing the order.
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Serve beverages with beverage napkin (for ALL cold drinks only), proper glass, garnish and timing standards
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Was able to provide BREAD SERVICE properly
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Was able to provide beverage napkin to all finger foods (pintxos & sexy bites)
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Provide Serving Gears on food properly
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Was able to use tray all the time (Strictly No Hands Service)
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Use descriptive words when serving
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Was able to provide water bottle with underliner
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Was able to provide empty bowl for all dishes with clams, mussels etc.
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Serve coffee or other hot beverages in HOT mug/ cups and underliner with condiments
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Offer Russian-style service upon delivery of platters, salads or starters for sharing.
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Apply Table Engineering technique. Prepare the table before serving the main course of next dish in the middle and do not let the guests move the plates.
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Was able to use brass tray for all clean plates
SECONDARY SERVICES
During the dining experience, did your FOH team member apply the following secondary services:
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Pre-buss. Ask permission to get empty plates, soup bowls, etc.
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Offer another glass/refills on beverages . Refill water and refillable drinks with a decanter.
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Was able to do secondary service without interrupting the guest (Apply Ninja Service)
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Check Back? Ask the guests if they are enjoying their meal and give "at your service" assurance.
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Offer to change plate and cutlery when necessary.
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Maintain neat table appearance: Wipe spills and crumbs on the table, change dinner napkins
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When clearing the empty plates, take the opportunity to suggest desserts and hot beverages.
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Suggest and serve desserts and after coffee/tea with proper set-up
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Offer Bistro Premiere Card (short and sweet, no hard selling)
GRACIAS POR SU VISITA
During bill out, did your team member:
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Prepares the bill prior to guest's request. Place the pre-receipt in the Order List holder.
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Immediately present the bill upon guest request.
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Ask for the guest’s preferred mode of payment.<br>• For cash payment: Return the change/voucher immediately, not exceeding 2 minutes.<br>• For card payment: Process the payment using a wireless terminal in front of the guest.
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Ask the guest for any feedback about the food and service (textify program)
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Thank the guest and assist them upon leaving the restaurant. <br>Things to look for: The door person bidding farewell with enthusiasm and opening the door for the guest.
MANAGER ON DUTY
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Is engaging with and directing the team members on floor
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Practices 100% table visit, introduces his name and is engaging with the guests enthusiastically.
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Checks all food and drinks coming out from the EXPO and BAR counter.
FOOD EXECUTION
Dish 1
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Comments
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
Dish 2
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Comments
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Served on time
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Temperature
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Recipe Adherance
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Taste
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Presentation
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Take a photo
Dish 3
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Comments
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
Dish 4
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Comments
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
Dish 5
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Comments
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Served on time
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Recipe Adherance
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Taste
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Presentation
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Take a photo
RECOMMENDATIONS
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Cold Station Recommendations
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Attachments
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Manager's Signature