餐厅运营审核 (ROA) -表格 RESTAURANT OPERATION AUDIT (ROA) -FORM

• 现场进行 Site conducted: GOOD LUCK HOT POT PASAY

  Select

• 进行于 Conducted on: Good Luck Hot Pot Phillipines

  Date

• 编制 Prepared by: Jeffrey Conz

• 地点 Location: Good Luck Hot Pot Pasay
  Address
• 进行卓越运营审核现场 Operations Excellence Audit Site conducted: Whole Dining Area
  Address

服务顺序 SERVICE SEQUENCE 1 / 7 (0%)

• 1.0 上门服务 (视觉的) SERVICE AT THE DOOR (Visual)

  Good

  Fair

  Poor

  N/A

• 1.1 以微笑、热情和活力迎接客人 Guests are greeted with smile, enthusiasm and energy

  Yes

  No

  N/A

• A+: 以名字的方式问候常客或回头客 Greets regulars or return guests on a first name basis

  Yes

  No

  N/A

• 1.4 确定预订和聚会的客人人数/和/或他们喜欢的座位区 Identifies with reservation and guests number of party/and or their preferred seating area

  Yes

  No

  N/A

• A+: 提供适合聚会的特定区域/桌子，例如贵宾室、用餐区等 Offers a specific area/table suitable for the party such as VIP Rooms , Dining area etc

  Yes

  No

  N/A

• 1.6 带领客人到他们的餐桌，携带足够的 iPad 菜单供聚会使用，同时按照客人的节奏行走 Leads guest to their table, carrying enough Ipad menu for the party, while walking at the guest’s pace

  Yes

  No

  N/A

• A+: 可以帮忙搬运额外的客人行李或袋子/箱子 Offers a hand to carry extra guest luggage or bags/box

  Yes

  No

  N/A

2.0 坐客人 SITTING THE GUEST 1 / 8 (0%)

• 2.1 客人入座后拉开椅子 Pulling out chairs for the guest upon sitting

  Yes

  No

  N/A

• 2.2 通过目光接触、声音和热情发出“1、2、3、4 拳”。 （服务器、模组、菜单和栏列表作为指导）Delivers the “1,2,3,4 Punch” with eye contact, audible voice and enthusiasm. (server, mod, menu & bar list to guide)

  Yes

  No

  N/A

• 2.3 通过菜单导航介绍和展示现有的促销或畅销书（服务器应使用菜单）Introduces and showcases existing promos or best-sellers via menu navigation (server should be using menu)

  Yes

  No

  N/A

• 2.4 以开放的方式将Ipad菜单递给客人（女士优先，或儿童优先）Hands the Ipad menu to guests in an open manner (ladies first, or children first)

  Yes

  No

  N/A

• A+: 为幼儿或儿童提供着色纸和蜡笔、座椅增高器/干净且消毒的高脚椅 Offers coloring sheets and crayons, seat booster/ clean and sanitized high chair to toddlers or kids

  Yes

  No

  N/A

• 2.6 离开餐桌时祝愿客人度过美好的一天或愉快的用餐体验（提供愉快的退出词）Wishes the guest a good day or a pleasant dining experience upon leaving the guest’s table (provides a pleasant exit word)

  Yes

  No

  N/A

• A+: 询问客人餐桌上的庆祝活动或场合，并将其传达给服务员 Asks guests for celebrations or occasions they’re having on their table, and communicate it to their server

  Yes

  No

  N/A

• 2.8 在客人允许的情况下取出多余的餐具和盘子 Takes out excess utensils and plates upon guest’s permission

  Yes

  No

  N/A

3.0 宾客致谢 GUEST ACKNOWLEDGEMENT 1 / 11 (0%)

• 3.1 服务员在适当的时间（不打断谈话）确认他/她的餐桌，不超过2-3分钟，或者在客人准备好后立即确认 Server acknowledges his/her table with proper timing (not interrupting a conversation), not more than 2-3 min, or as soon as the guest is ready

  Yes

  No

  N/A

• 3.2 提供真诚、微笑、热情、多样的宾客问候（你今天好吗，欢迎光临，很高兴见到你，你好，嗨！） Provides sincere, with smile and enthusiastic and varied Guest greetings (how are you today, welcome to, nice to see you, hello, Hi!)

  Yes

  No

  N/A

• 3.3 根据具体概念：如果客人愿意，可以打开围裙标记餐桌上的客人，同时介绍他/她的名字作为服务员 Per Concept Specific: Flagging guest’s in the table with opening of apron if they like while introducing his/her name as their server

  Yes

  No

  N/A

• 3.4 根据具体概念：在客人确认后，如果不提供我们的“八宝茶”，则提供和介绍我们的果汁/饮料 Per Concept Specific: Offering and introducing our Juices / Beverages if not serve our “8 Treasure Tea” upon Guest Acknowledgement

  Yes

  No

  N/A

• 3.5 向客人提出正确的“销售问题”，例如“今天我可以为您提供什么、您今天吃什么、我可以给您买点饮料或开胃菜吗、我可以接受您的订单吗？” ETC。” Asking guest with the right “selling questions” such as “what can I offer you for today, what are you having today, can I get you something to drink or to start with, can I take your orders? Etc.”

  Yes

  No

  N/A

• 3.6 通过菜单导航使用钩线和沉降片提供具体的菜单推荐 Provides specific menu recommendations using hook, line and sinker via menu navigation

  Yes

  No

  N/A

• A+: ：建议全套餐食，如饮料、汤、开胃菜、生鱼片、主菜，以增强客人的用餐体验 Suggests complete line of meal such as drinks, soups, appetizers, sashimi, entrees to enhance guest’s dining experience

  Yes

  No

  N/A

• 3.8 按顺序写下并重复客人的订单，包括特殊说明、配菜或部分 Writes and repeats guest’s orders in sequence, including special instructions, sides or portions

  Yes

  No

  N/A

• 3.9 推出适合派对的持续促销和捆绑包 Introduces ongoing promos and bundles suitable for the part9

  Yes

  No

  N/A

• 3.10 询问客人是否是会员卡持有者，或者是否有任何特权卡，例如残疾人卡、高级卡或外交官卡 Asks the guest if they are a Membership card holder, or if they have any privilege card such as PWD, Senior, or diplomat card

  Yes

  No

  N/A

• 3.11 传达上菜时间或接下来要上菜的菜品 Communicates serving time or the items to be served next

  Yes

  No

  N/A

4.0 饮料和免费服务 DRINKS & COMPLIMENTARY SERVICE 0 / 7 (0%)

• 4.1 在客人等待饮料和食物订单时，根据需要提供茶水服务 Provides Tea service if they like while guests are waiting for their drink and food orders

  Yes

  No

  N/A

• 4.2 为客人布置餐桌，分发整套盘子、碗或设置客人点餐所需的服务用具 Sets guest’s table by distributing complete set of plates, bowl or setting serving gears necessary for their food orders

  Yes

  No

  N/A

• 4.3 根据具体概念：提供免费服务并介绍（萝卜，或者如果有的话，酱汁蘸料指导和介绍），并提供适当的执行或所需服务（在准备订单时） Per Concept Specific: Serves and introduces complimentary (Radish, or if any, Sauce dippings guide and introduce) with proper execution or service needed (While preparing the orders)

  Yes

  No

  N/A

• A+: 必要的调味品，如混合酱料，询问是否可以制作，并期待食物到达 Necessary condiments such as Mixed sauces ask if can make for them and food arrival with anticipation

  Yes

  No

  N/A

• 4.5 引入饮料点单，并使用干净干燥的玻璃杯提供饮料，同时双手也保持干燥 Introduces drink orders, and serving it using clean and dry glasses, while hands are also dry

  Yes

  No

  N/A

• 4.6 工作饮料在 3-5 分钟内提供。接单后使用适当的玻璃器皿和吸管 Working drinks are served within 3-5 min. after order-taking using proper glassware, and straw

  Yes

  No

  N/A

• 4.7 提供多个玻璃杯时使用吧台托盘（不湿） Uses bar trays (not wet) when serving multiple glasses

  Yes

  No

  N/A

5.0 送餐和展示 FOOD DELIVERY & PRESENTATION 1 / 13 (0%)

• 5.1 准备锅子，检查是否干净，在棉花上注入适量的酒精，小心地点燃 Prepare the Pot check if its clean Inject the right amount of Alcohol to the Cotton and carefully Lite

  Yes

  No

  N/A

• A+: 在放入汤之前，请务必仔细检查锅中是否还有足够的酒精以及火势是否稳定 Always double check the Pot if still have enough alcohol and if the Fire is stable before putting the Soup

  Yes

  No

  N/A

• 5.3 上菜时一定要加入汤，并盖好盖子 Soups are always introduced when serving and properly cover

  Yes

  No

  N/A

• A+: 预测并始终检查汤是否正在煮 Anticipate and always check if the soup is cooking

  Yes

  No

  N/A

• 5.5 按名称、份量/大小（包括配菜）介绍每种食品 Introduces each food items by name, portioning/size, including sides

  Yes

  No

  N/A

• 5.6 如果有的话，向订购者提供单独的食品订单（不拍卖）或明确询问谁在吃该食品（对不起，谁在吃） Serving individual food orders to the person who ordered it if ANY (doesn’t auction) or ask who’s having the food item articulately (excuse me, who’s having)

  Yes

  No

  N/A

• 5.7 为特定食物提供适当的器具，如中式勺子、筷子、蟹饼、刀等 Provides proper utensils for specific food items such as Chinese spoons, chopsticks, crab cracker, knife etc

  Yes

  No

  N/A

• A+: 提供其他酱料和香料 Offers other sauces and spices

  Yes

  No

  N/A

• A+: 如果要共享所提供的食物，则应用“俄罗斯服务” Applies “Russian Service” if food being serve is going to be shared

  Yes

  No

  N/A

• 5.10 在准备过程中、发球时或预刷时，触摸/携带盘子的边缘 Touches/carries the plate by the rim, during set up, when serving or when pre-bussing

  Yes

  No

  N/A

• 5.11 运输新鲜餐具时使用底衬（干净的盘子/碟子）Uses under-liner (clean plate/saucer) when transporting fresh cutleries

  Yes

  No

  N/A

• 5.12 对多个盘子使用干净的托盘 Uses clean trays for multiple plates

  Yes

  No

  N/A

• 5.13 询问客人是否还需要什么来表示期待和关心 Asks guests if they still need anything to show anticipation and concern

  Yes

  No

  N/A

6.0 次要服务和注重细节 SECONDARY SERVICES AND ATTENTION TO DETAILS 0 / 7 (0%)

• 6.1 提供“智能核对”，主要是为了识别食品质量、订单完整性并询问其他客人的需求 Provides “smart check-backs” primarily to identify food quality, order-completeness and ask other guest needs

  Yes

  No

  N/A

• 6.2 提供“新鲜盘子”，一旦盘子里装满了食物残渣、油、酱汁或骨头和贝壳，就立即更换 Offers “fresh plates”, and change it as soon as their plates are filled with food debris, oil, sauce or bones and Shells

  Yes

  No

  N/A

• 6.3 提供汤底补充始终预期 Provides refills on Soup base always anticipate

  Yes

  No

  N/A

• A+: 如果需要，提供额外的调味品和餐巾，Provides extra condiments and Napkin if needed,

  Yes

  No

  N/A

• A+: 清除或擦拭桌子，使其没有污垢或酱汁溢出物以及用过的餐巾 De-crumbs or wipes the table, making it free from, dirt or Sauce spill and used napkins

  Yes

  No

  N/A

• A+: 提供或提供牙签 Offers or serves toothpicks

  Yes

  No

  N/A

• 6.7 确认最后供应的食品并最终检查所有食品是否良好或是否有不必要的味道必须报告值班经理以恢复并防止投诉 Confirms the last food item being served and Final Check back if all the food items are good or if there is unnecessary taste must report it the manager on duty to recover and prevent complaint

  Yes

  No

  N/A

7.0 甜点服务 DESSERT SERVICE 0 / 5 (0%)

• 7.1 提出具体的甜点推荐以及茶（如果需要） Suggesting specific dessert recommendations along with tea if needed

  Yes

  No

  N/A

• 7.2 上车前，重置餐桌并在上甜点之前提供饮料 Pre-buss, resets table and offer drinks before serving the desserts

  Yes

  No

  N/A

• 7.3 根据具体概念：如果需要，使用适当的服务装置和单独的盘子，在 5-7 分钟内提供甜点 Per Concept Specific: Desserts are served within 5-7 min with proper serving gears and individual plates if needed

  Yes

  No

  N/A

• 7.4 在不干扰谈话的情况下进行准备活动，在遵守适当时间的同时寻求客人的许可 Executes pre-bussing without interfering a conversation, seeks for guest’s permission while observing proper timing

  Yes

  No

  N/A

• A+: 整理桌子、清除污垢并擦去水或酱汁溢出物 De-clutters table, removes dirt and wipes water or sauce spills

  Yes

  No

  N/A

8.0 计费和告别 Billing and Farewell 0 / 8 (0%)

• 8.1 询问客人是否是会员卡持有者，或者是否拥有高级卡、残疾人卡、外交官卡等特权卡 Asks guests if guest is a Membership card holder, or if they have any privilege card such as senior card, pwd, diplomat

  Yes

  No

  N/A

• A+: 介绍或提醒客人当天现有的信用卡促销活动 Introduces or remind guests of the day’s existing credit card promo

  Yes

  No

  N/A

• 8.3 确定客人的付款方式（现金或银行卡） 如果可以的话，请携带卡终端来处理客人在餐桌上的付款 Identifies guests mode of payment (cash or card) brings a card terminal if available to process guest’s payment on table

  Yes

  No

  N/A

• 8.4 对于卡支付：处理并结算交易，然后出示最终收据（最终结算）并使用账单出示器将其交给客人 For Card Payment: Processes and settle the transaction, then presents the final receipt (final settlement) and hand it to its guest using a bill presenter

  Yes

  No

  N/A

• 8.5 对于卡付款和会员卡：归还客人的信用卡，亲自交给并感谢他们使用它 For Card Payment & Membership card: Returns guest’s credit card, hand it personally and thank them for using it

  Yes

  No

  N/A

• 8.6 现金支付：提供包括找零在内的最终结算收据（如有） For Cash Payment: Provides the final settlement receipt including the change (if there is)

  Yes

  No

  N/A

• 8.7 以礼貌的语气和微笑感谢客人并邀请其下次光临 Thanked the guest and invite them for a next visit with polite tone and smile

  Yes

  No

  N/A

• A+: ：送客人到门口，带领客人出去并告别 Accompanies guest to the door, lead them outside and bids farewell

  Yes

  No

  N/A

原理图、设施、工具和设备 SCHEMATICS, FACILITIES, TOOLS & EQUIPMENT

9.0 用餐区 DINING AREA 0 / 8 (0%)

• 9.1 桌椅对齐 Tables and chairs were aligned

  Yes

  No

  N/A

• 9.2 桌子安装齐全、干燥、清洁 Tables are with complete set up, dry and clean

  Yes

  No

  N/A

• 9.3 沙发和椅子没有污垢、碎屑且干燥 Couches and Chairs are free of dirt, crumbs and dry

  Yes

  No

  N/A

• 9.4 下面的桌子干净，没有污垢和食物颗粒 Table under is clean and free of dirt and food particles

  Yes

  No

  N/A

• 9.5 空调机组设定温度为16-17⍰C，实际温度不超过26⍰C Air-conditioned units are set at 16-17⍰C, and not more than 26⍰C in actual temp

  Yes

  No

  N/A

• 9.6 桌子维护良好且不摇晃 Tables are well-maintained and doesn’t wobble

  Yes

  No

  N/A

• 9.7 餐厅地板干净（无食物残渣）且干燥 Dining floors are clean (free of food debris) and dry

  Yes

  No

  N/A

• 9.8 播放音乐并设置正确的音量（足够大，听不到客人的谈话） Music is played and set at a correct volume (loud enough, not to hear guests conversation)

  Yes

  No

  N/A

10.0 酒吧站 BAR STATION 0 / 6 (0%)

• 10.1 吧台干净、井然有序且布置合理（餐具、盘子、晚餐小憩，没有杂乱、污垢或碎片） Bartop is clean, organized and with proper set up (cutleries, plates, dinner naps, without clutters, dirt or debris)

  Yes

  No

  N/A

• 10.2 酒吧陈列干净整洁（无灰尘、无蜘蛛网、未过期）Bar displays are clean and organized (free of dust, without cob webs, not expired)

  Yes

  No

  N/A

• 10.3 酒吧冷却装置温度适当（3-7⍰C）或维护良好 Bar cooling units are in proper temperature (3-7⍰C) or well-maintained

  Yes

  No

  N/A

• 10.4 拥有足够数量的杯子，如啤酒杯、果汁杯、杯子/马克杯、威士忌杯、射手杯和酒杯 Have an enough number of glasses such as beer glasses, juice glass, cups/mugs, Whisky glass, shooter and wine glasses

  Yes

  No

  N/A

• 10.5 拥有足够数量的茶勺、长勺等 Have an enough number of tea spoons, long spoons and others

  Yes

  No

  N/A

• 10.6 无 86 项（不可用） No 86 Items (Unavailable)

  Yes

  No

  N/A

11.0 主站 HOST STAND 0 / 3 (0%)

• 11.1 优先顺序列表、预订日志、框架平面图 (IPAD)、公司名片、菜单 Priority list, Reservation log book, framed floor plan (IPAD), Company Name Cards, Menu

  Yes

  No

  N/A

• 11.2 为儿童设置着色纸、蜡笔、气球 Coloring sheets, crayons, balloons are set for Kids

  Yes

  No

  N/A

• 11.3 主展台维护良好 Host stand is well maintained

  Yes

  No

  N/A

12.0 等候区/驾驶员休息室 WAITING AREA / DRIVER LOUNGE 0 / 4 (0%)

• 12.1 等候区干净整洁 Waiting area is clean and organized

  Yes

  No

  N/A

• 12.2 驾驶员休息室必须清洁，烟灰缸、地板必须经常检查 Drivers lounge must be clean and ashtray bin, Flooring's must be check time to time

  Yes

  No

  N/A

• 12.3 必须在不太拥挤的区域保留少数司机/他们也可以坐在外面 Must maintain few Driver in the area not over crowded / They can seat outside as well

  Yes

  No

  N/A

• 12.4 当他们说话太大声时控制住他们，以免客人听到他们的声音 Control them when they talking too loud so that the guest will not hear them

  Yes

  No

  N/A

13.0 展会/调度区 EXPO / DISPATCHING AREA 0 / 7 (0%)

• 13.1 拥有足够数量的服务用具，如食物夹、蟹饼、汤匙、汤勺等 Have an enough number of serving gears such as food tongs, Crab cracker, serving spoon, soup spoon etc

  Yes

  No

  N/A

• 13.2 酱汁、香草和香料总是重新装满并准备好/取出盒子、纸袋和塑料袋，整齐有序 Sauces, Herbs and Spices are always refilled and ready / Take out boxes, paper bag and Plastic bag well organized

  Yes

  No

  N/A

• 13.3 展会上设置足够数量的干净食品托盘 Have an enough number of clean food trays set at the expo

  Yes

  No

  N/A

• 13.4 设置消毒瓶喷雾剂或消毒套件，用于清洁和消毒食品柜台和食品托盘 Sanitizing Bottle Spray or sanitizing kit is set to clean and sanitize food counter and food trays

  Yes

  No

  N/A

• 13.5 使用正确的平底锅在冰上或冷却装置中正确储存食物配菜/酱料 (5⍰C/41⍰F) Food garnishes/sauces are stored properly using correct pans over ice or in a cooling unit (5⍰C/41⍰F)

  Yes

  No

  N/A

• 13.6 秤始终干净、准确，用于检查订购物品的重量 Weighing scale always clean and accurate for checking the weight of the ordered items

  Yes

  No

  N/A

• 13.7 加冰的冷食必须仔细检查碗缘的前部、后部和下方 Cold food that served over Ice must double check the front, back and underneath of the rim of the bowl

  Yes

  No

  N/A

14.0 通信区域/板 COMMUNICATION AREA/BOARD 0 / 1 (0%)

• 14.1当前食谱、缺货商品、预订或服务更新都会发布并传达给所有团队成员 Current recipes, Unavailable Items, Reservations or service updates are posted and communicated to all team members

  Yes

  No

  N/A

15.0 公交车站或服务站 BUSS-STANDS OR SERVICE STATION STANDS 0 / 9 (0%)

• 15.1 汤/饮水机/浴缸/垃圾桶的保温瓶已设置且状况良好 Thermos for Soup / water dispensers / Buss Tub / Garbage bin are set and in good condition

  Yes

  No

  N/A

• 15.2 冰桶干净并用冰钳盖住并存放在干净的容器中 Ice bucket are clean and covered with ice tong kept in a clean container

  Yes

  No

  N/A

• 15.3 水杯/茶杯、马克杯干净、干燥，并倒置存放在干净的网网上 Water glasses/tea cups, mugs are clean, dry, and are stored upside down on a clean mesh

  Yes

  No

  N/A

• 15.4 使用渗透器、空气壶保温瓶并设置热水/温水 Perculators, airpots thermos are used and set for hot/warm water

  Yes

  No

  N/A

• 15.5 酱料、醋、酱油、香草和香料等食品调味品新鲜且准备充分 Food condiments such as Sauces, vinegar, soy sauce, herbs and spices is fresh and well prepared

  Yes

  No

  N/A

• 15.6 在服务台备有足够数量的餐具（餐勺、叉子（如果需要）、刀、盘子、中勺、筷子） Have an enough number of cutleries (dinner spoon, fork if needed, knife,Plates, Chinese spoon, chopsticks) set at the Service-stands

  Yes

  No

  N/A

• 15.7 酒吧托盘和托盘架已设置并可供使用 Bar trays and tray stands are set and available for use

  Yes

  No

  N/A

• 15.8 酒吧托盘内装有吸管、餐巾纸和牙签（如果需要） Bar caddie is filled with straws, Napkin and toothpicks if needed

  Yes

  No

  N/A

• 15.9 外卖区域干净并备有盒子、微波炉、胶带座、纸袋、外卖套和调味品 Take out areas are clean and stocked with boxes, microwavable, tape dispensers, paper bags, take out sleeves, and condiments

  Yes

  No

  N/A

16.0 卫生间和员工区 RESTROOMS & EMPLOYEES AREA 0 / 8 (0%)

• 16.1 卫生间备有齐全的便利设施，如纸巾、洗手​​液、棉签、梳子、消毒剂 Restrooms is stocked with complete amenities such as tissues, hand soap, cotton buds, comb, sanitizers

  Yes

  No

  N/A

• 16.2 水龙头有冷热水且安装正确 Faucet is with hot and cold water and in correct fixture

  Yes

  No

  N/A

• 16.3 坐便器、水龙头小便池干净、无泛黄、污垢或霉菌 Toilet bidet, faucet urinal bowls are clean, without yellowing, dirt or molds

  Yes

  No

  N/A

• 16.4 墙壁、天花板和地板维护良好、干净且光线充足 Walls, ceiling, and flooring's are well maintained, clean and well-lighted

  Yes

  No

  N/A

• 16.5 员工区域不得过于拥挤，轮流休息，保持噪音 Employees area must not be too crowded take turn on their breaks and maintain noises

  Yes

  No

  N/A

• 16.6 员工区域有员工就餐的空间，配有桌椅 Employee area has space for employees to eat, complete with table and chairs

  Yes

  No

  N/A

• 16.7 员工区域不作为储藏室，干净整洁 Employee area doesn’t serve as a stock room, clean and organized

  Yes

  No

  N/A

• 16.8 员工厕所必须定期清洁和检查 Employee Toilet must clean and check time to time

  Yes

  No

  N/A

17.0 为成功做好准备 SETTING UP FOR SUCCESS 0 / 8 (0%)

• 17.1 进行就餐排队检查并填写餐厅排队检查表 Conducts dining line check and fill outs restaurant line check form

  Yes

  No

  N/A

• 17.2 促进班前会议以激励和告知团队成员 Facilitates pre-shift meeting to motivate, and inform team members

  Yes

  No

  N/A

• 17.3 对团队成员打卡进行统一检查 performs uniform checks upon clocking-in of the team member

  Yes

  No

  N/A

• 17.4 创建并绘制战略平面图以满足餐厅所有区域的需求 Creates and draw a strategic floor plan to cater all areas of the restaurant

  Yes

  No

  N/A

• 17.5 所有车站都有指定的专门团队成员，例如主持人、服务员、调酒师、服务员和boh团队成员 All stations are with designated and dedicated team members such as hosts, servers, bartender, bussers and boh team members

  Yes

  No

  N/A

• 17.6 在午餐高峰和周末，服务员处理的餐桌数量不得超过 5 张 Servers are not handling more than 5 tables during peak lunch and weekends

  Yes

  No

  N/A

• A+: 在繁忙的轮班期间分配一名专门的食品跑腿员 Assigns a dedicated food runner during a busy shift

  Yes

  No

  N/A

• A+: 指派保洁人员检查厕所的清洁度，以及餐厅和二楼的清洁度 Assigns a cleaning crew to watch the toilet’s cleanliness, and dining area and 2nd floor’s cleanliness

  Yes

  No

  N/A

18.0 领导力和宾客参 LEADERSHIP & GUEST ENGAGEMENT 0 / 5 (0%)

• 18.1 在轮班期间向所有 FOH 团队成员发出运行指示 Gives running instructions to all FOH team members during the shift

  Yes

  No

  N/A

• 18.2 进行餐桌巡视以检查食品质量、服务、待处理的食品订单或订单完整性 Performs table visits to check either food quality, service, pending food orders or order completeness

  Yes

  No

  N/A

• 18.3 每 30 分钟执行一次客户关系检查 Performs Customer Relations checks every 30 min

  Yes

  No

  N/A

• 18.4 确保食物/饮料订单在到达柜台后立即以正确的摆盘、份量和装饰送达 Ensures food/drink orders are served immediately once hits the counter with correct plating, portion and garnish

  Yes

  No

  N/A

• 18.5 快速查看就餐区、贵宾室、调度、酒吧和二楼，检查组织和清洁度 Performs quick look of the dining area, VIP rooms, dispatching, bar and 2nd floor to check organization and cleanliness

  Yes

  No

  N/A