Setup
-
Location
-
Conducted on
-
Prepared By
-
Manager on Duty
-
GM Name
Instructions
-
10=Perfect (Zero/Minimal alteration required)
-
8-9=Excellent (Status is exceptional and is sustained at a level well above the company standards)
-
6-7=Above Average (Status is at a level above average and meets the company standards)
-
4-5=Average ((Status is satisfactory and meets the company standards, although there is certain room for improvement)
-
2-3=Needs Improvement (Status falls below the company standard. Needs immediate improvement)
-
1=Unsatisfactory (Status is unacceptable. Immediate corrective action required)
Atmosphere
Exterior
-
Sidewalks swept and clean
-
Sidewalks and patio power washed
-
Ligting in working order
-
Patio furniture setup accordingly
-
Outdoor plants properly maintained.
-
No spiderwebs and debris on ceiling
-
Window ledges cleaned
Interior
-
Floors clean and clear of debris, drains & under equipment maintained
-
Music at acceptable level
-
Lighting at acceptable level
-
Temperature acceptable level
-
Interior light bulbs inworking order (including signage)
-
Tables set accordingly
-
Tables properly balanced
-
Bars set properly
-
Gum removed from beneath tables & bars
-
Behind bars setup properly per health code (i.e. ice covers, hand towels/spoap, nothing in hand sinks, etc...)
-
FOH inspection completed daily
-
Behind bar cleanliness maintained (i.e. behind/beneath/inside coolers)
-
All glassware, bottles and shelves behinds dusted and polished
-
Mirrors cleaned if acceptable
-
Pest control
Restrooms
-
Restroom cleanliness maintained
-
Restroom check sheet signed accordingly
-
Restrooms properly stocked (hand soap, towels, toilet paper, etc...)
-
No additional supplies visible in restrooms
-
Mirrors cleaned
-
Counters wiped down/no standing water
Feedback
-
Comments
Organization/Cleanliness
Office
-
Clean & Organized
-
Manager communication board current & fully updated
-
Liquor room clean, organized & secure
-
Dry storage clean & organized
-
Walk-in beverage cooler clean, organized, secured
-
Walk-in cooler product rotated, properly ordered and put away
-
Liquor prep area(s) clean & organized
-
Service stations stocked accordingly, clean organized, free of personal items
-
Side work assigned & side work sheets posted
Feedback
-
Comments
Bar/Serving Staff
Presentation
-
Proper uniformin (wine key, bottle opener, pens, bank, etc..)
-
Body Language
-
Hair/makeup to company standard
-
No staff chewing gum
Knowledge/Mock Services
-
Mock service spreadsheet updated
-
Intro
-
Welcome/concept
-
Water
-
Menu navigation & reccomendations (beverage)
-
Menu Navigation & reccomendations (food)
-
Plant seed for dessert
-
Pull extra settings & menus
-
How would you like that prepared?
-
Repeated order back
-
2 staff rule (Groups)
-
2 minute rule (greeted)
-
2 bite rule (checked back)
-
2 inch rule (offered refill)
-
2 foot rule (greeted)
-
Staff maintaining that tables remain manicured throughout
-
Staff using trays at all times
-
Staff knowledge of seat numbers & pivot points
Menu Knowledge
-
Red wines by the glass
-
Red wines by the bottle
-
White wines by the glass
-
White wines by the bottle
-
Draft beer options
-
Bottled beer options
-
Specialty cocktails
-
Reserve list (if applicable)
-
Appetizers/starters
-
Soups/Salads
-
Entrees/Handhelds/Pasta
-
Desserts
Specialty Cocktails (Bar only)
-
Specialty cocktail knowledge
-
Specialty cocktail consistency: Drink #1
-
Specialty cocktail consistency: Drink #2
Feedback
-
Comments
Host Staff
-
Proper attire/body language
-
Greeting guests upon entry
-
Greeting guests exiting
-
Phone etiquette
-
Knowledge of upcoming events
-
Phones answered within 3 rings
-
Proper marketing materials displayed
-
Knowledge of where to direct large parties
-
Handing menus directly to guests
-
Maintaining & updating the book
-
Host stand never unattended
-
Clean/organized host stand
Feedback
-
Comments
Support Staff
Runners
-
Proper uniforms
-
Ensuring plates look proper
-
Food knoweldge
-
Food garnish knowledge
-
Not auctioning food
Bussers
-
Proper uniforms
-
No rags hanging out of pockets
-
Tables set accordingly
-
Tables manicured
-
Tables marked
-
Tables cleanliness after bussing completed
Feeback
-
Comments
-
POS/Scheduling Software
-
Upon tabs being check, seat numbers are being used for F&B by servers
-
86'ed items in system match
-
All pricing correct
-
Specials priced and events fired correctly
-
Schedules match budget
-
Proper in & out times
-
Budgeted sales are accurate
-
Variances are explained in detail
Feedback
-
Comments
Manager Procedures & knowledge
-
MOD arrived for shift at appropriate time
-
Knowledge of current/upcoming events
-
Knowledge of specials
-
Knowledge of menu changes
-
Knowledge of business days' reservations
-
Knowledge of daily sales/labor budget
-
Knowledge of bonus tracker
-
Knowledge of hourly staffing leves
-
Knowledge of daily roster
Opening/Preshift
-
Floor plans complete
-
Food standard
-
Beverage standard
-
86's/lows
-
Manager opened at appropriate time
-
New hire paperwork completed & submitted properly
-
Staff write-ups completed & submitted properly
-
All new staff provided with employee handbook and proper training material
-
All new hires received training schedule before orientation
-
All new hires completed orientation with General Manager
-
Cash Handling/reconciliation
-
Armored car log properly filled out
-
DSR/Money drop paperwork in binder with signatures
Feeback
-
Comments
