Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Communications
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Micros Computers that need to be fixed should be reported it IT Department.
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Busted lights and furniture that needs repair must be reported to HotSOS.
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Special Reservation must be endorsed to superior and on Le Bar Communication logbook.
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Always be updated with the out of stock items, events and promotions.
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Photocopy all checklist if we don't have any.
General Needs
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Turn off all the lightings that is needed to be turned off.
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Pillows are complete and clean for every station.
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Centerpieces are fresh and with water.
Reception Area
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Collaterals, flyers and inserts are ready for the next day.
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Clean and organized Reception area.
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Turn off all the Micros Computer at each station.
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Do the Menu Inventory Checklist (Breakfast, All Day Menu, Beverage Menu, Voyage du Vin)
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Collect all reservation stand.
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Discard poor quality menu and request for replacements.
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Operational wireless telephone.
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All Day LED menu are fully charged, drink lists and Voyage du Vin are in good condition.
Cleanliness
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Ensure that reception area is clean and well-organized.
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Galette Showcase windows are clean and spot free.
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Galette pull-out display is clean and sanitized.
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Coffee machine is cleaned and sanitize nozzle.
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Sofas, chairs and tables are clean, making sure it is candle spot free.
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Cleaning of ashtrays.
Clearing
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Remove all daily newspaper and magazines.
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Remove all table set-up.
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Clearing Galette signages (item price list)
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Store candleholders in storeroom.
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Store wine trolley in the storeroom.
Reports
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Update Outlet Report and Incident Incident Log Report attached at the bottom.
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Surrender lost and found items.
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Encode Cousu Main experiences.
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All open checks should be settled. Open checks for employees should be billed in their city ledgers.
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Breakage reports should be accomplished.
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Check temperature of chiller checklist.
Mise en Place
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Folding white napkins for breakfast.
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Complete condiments in service station.
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Replenish used candles in Lounge area.
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Chinaware, silverware and glassware in proper station for par-stocking and be sure that it is well polished.
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Prepare butter for breakfast operations.
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Master keys should be returned to security control booth.