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
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Please complete each question with as much detail as you can
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Name of Leader completing checklist
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Check the catering book or catering orders in the kitchen and proactively prepare in advance anything on your end. (condiments, sauces, napkins, trays, etc.)
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Check Leadership Notebook
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Please list any items that pertain to you and include your response to the issue.
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Proactively setup your shift
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Were you able to put 'aces in their places'?
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If not, explain in as much detail as you can what the challenges were. (ex: scheduling/call out/unique situation and why)
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Did you walk through the restaurant and proactively address and bring a solution to any concerns? (this includes stocking, cleanliness, catering orders and people)
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What challenges did you face setting up your shift?
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Look back at your checklist and list your solutions for any challenges you had.
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Signature
