Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
AM SHIFT
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Arrive in time.
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Restaurant walk-through according to opening cleaning check-list BOH.
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Turn on margarita machines.
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Check open table reservations to determine if production list needs to be changed.
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Review prep + freezer pool list for quantity update for every station.
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Check attendance and staff punctuality.
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Verify prep + freezer pool correct amounts are been produced and product sensitivity matches the production sheet.
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Receive vendors deliveries and organize storage areas. (FIFO)
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Perform administrative duties.
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Verify expo pairs.
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Prepare shift meeting and its recognitions.
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Conduct BOH using line check and temperature checklist.
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Conduct shift meeting, dont forget follow: recognition, information, motivation, listening (feedback).
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Check uniforms standars and attendance. Note: 10 minutes maximum.
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Open restaurant.
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Work middle station. Observe the following: ticket time, correct presentation, document waste products during executiong using line waste format, temperatures, special instructions.
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Check attendance and PM staff punctuality.
