Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Site Appearance

Outside Areas

  • Are the outside areas clean, tidy and well cared for? NB - Look at flowerbeds, lighting, awnings, outside furniture, floor and windows.

Brand Aligned?

  • Is the correct brand collateral on show internally and externally? ie A boards, menus and menu display, awnings, signage, posters, drinks lists etc

Indoor Areas

  • Does the internal entrance look inviting, clean and awaiting guest's arrival?

  • Are all seating areas 'Guest Ready'? ie. cushions plumped, furniture straight, tables clean and cleared, set according to area (work space, dining), flowers on tables etc.

Set Up for Success?

  • Is the site ready to welcome guests? Service stations stocked, clean and tidy, host stand prepared, menus clean, tables not wobbling, S&P shakers full, service stations full, etc.

Cleanliness

  • Are the windows and terrace awnings clean?

  • Are floors and walls clean and unmarked?

  • Are gents, ladies and accessibility loos spotless and well stocked?

  • Are the hard to reach places dust free and clean?

People

New Starters

  • Have you met any new starters (FOH & BOH, Events and Rooms) and welcomed to the business? List names.

Training Plans

  • Have you reviewed New Starters Paperwork - Day1 and Compliance (VE Learn)

  • Have you reviewed New Starters Paperwork - Week 1, Week 4 and Week 12 (Fourth

Head Count

  • Was there an appropriate number of team members on for the level of guests?

  • Had all team members clocked in that day? (Fourth)

Briefing

  • Was a briefing observed?

Team Interaction

  • Were team engaged with their sections, positive and smiling?

  • Did the team come across as genuine in their interactions with guests?

  • Were guests being greeted and bade farewell to?

Manager Interaction

  • Were the managers interacting with guests and team positively?

  • Were managers living the values (We Are Pride, We Are Welcoming & We are Community)?

  • Were managers doing figure of 8's and directing service according to the needs of guests and team?

  • Was the manager in control of the shift?

  • Did they have presence on the floor and were easily identifible to guests?

General Appearance/Uniform Standards

  • Were all team members in appropriate, clean and fresh uniform?

  • Did team members have the 'perfect pocket'? Waiter's friend, pens, pad

Celebrate Success

  • Were there any successes celebrated by the team?

  • Did anyone stand out during your visit? What did you do to let them know?

Back Of House Interaction

Greet all Team

  • Were there any new starters in the kitchen?

Review most recent Kitchen Audit and actions

  • Which actions were checked?

The Pass

  • During your 30 minutes on the pass how would you rate communication between FoH and BoH? 1 =Poor 10 = Excellent

  • Was food on the pass delivered to spec?

Speed & Efficiency

  • Was tickets being delivered together and on time?

Bar Service

Coffee Service

  • Was the coffee delivered to spec?

Speed & Efficiency

  • Were drinks being made quickly in the correct order?

  • Were drinks made to spec?

  • Were drinks being run to tables quickly?

  • Were the bartenders cleaning as they went and the bar kept tidy? 1 =Poor 10 = Excellent

Communication

  • Was the communication on the bar good? 1 =Poor 10 = Excellent

Bar Set Up

  • Was the bar set up according to site SOPs?

  • Was the bar and still room clean and tidy, fruit fly free and compliant?

Controls

  • Was there a ticket for each drink produced?

  • Was wastage correctly recorded and actioned?

Experience

Ambience and Atmosphere

  • Were the music, lighting and temperature correct for the time of day and level of business?

Engagement

  • How engaged with the guests did you find the team overall? 1 = Poor 10 = Excellent

Guest Observation and Interaction

  • How was the feedback you were able to gather from guests?

  • Would the guests that you spoke to come again?

  • Was there a specific reason that the guest's chose to come to that particular venue?

  • Has NPS improved since last visit?

  • Has Mystery Diner Score improved since last visit?

Steps of Service

  • Did you observe the Steps of Service being followed?

  • Was there an area of SoS that you felt was consistently missed?

Floor Maintenance

  • Were the service stations clean and tidy?

  • Were tables being cleared and turned efficiently and quickly?

  • Were floors being swept where necessary and surfaces being cleaned during relays?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.