Chuck Lager Audit Form FOH

• Location
  Address

• Conducted on

  Date

• Prepared By

• Manager on Duty

• GM Name

Instructions

• Rate specific areas & staff performance and provide specific examples to support your rating whenever possible. The following rating scale should be used for all sections.

• 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)

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

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

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

• 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

Runners

• Proper uniforms

  Pass

  Fail

  N/A

• Ensuring plates look proper

  Pass

  Fail

  N/A

• Food knoweldge

  Good

  Fair

  Poor

  N/A

• Food garnish knowledge

  Good

  Fair

  Poor

  N/A

• Not auctioning food

  Pass

  Fail

  N/A

Bussers

• Proper uniforms

  Pass

  Fail

  N/A

• No rags hanging out of pockets

  Yes

  No

  N/A

• Tables set accordingly

  Good

  Fair

  Poor

  N/A

• Tables manicured

  Good

  Fair

  Poor

  N/A

• Tables marked

  Pass

  Fail

  N/A

• Tables cleanliness after bussing completed

  Good

  Fair

  Poor

  N/A

Feeback

• Comments

• Yes

  No

  N/A

• 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

• 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