Director of Operations visit

• Audit Title

• Conducted on

  Date

• Prepared by

• Document No.

• Restaurant #

• Opening Manager

• Mid Manager

• Closing manager

Team Engagement

• Team member communications-Round Up Board clean and current, all celebrations/postings are current (within the week)

  Yes

  No

  N/A

• Can 3 team members repeat the same message from the Pre-Shift meeting?

  Yes

  No

  N/A

• What are you rewarded for? What shifts run consistently great & which run consistently rough? What's broken or missing that needs fixing or replacement?

  Yes

  No

  N/A

• How do you deliver L-RULE2S to your guests? What do you do to guarantee a "cut above experience" to your guests?

  Yes

  No

  N/A

• Professionals/CTs/PFW candidates development is on-going

  Yes

  No

  N/A

• PFW/CT/Professional 1-1

• PFW/CT/Professional 1-1

• PFW/CT/Professional 1-1

Management engagement

• Manager schedule follows QOL guidelines, 1-1's scheduled

  Yes

  No

  N/A

• Manager 1-1's completed monthly reviewing metrics and leadership skills development

  Yes

  No

  N/A

• Is the manager log being fill out properly. Review the last 7 days of communication.

  Yes

  No

  N/A

• All manager uniform standards are meet.

  Yes

  No

  N/A

• How do you drive L-RULE2S on your shift? How do you drive L-RULE2S through your team members?

  Yes

  No

  N/A

• Complete 30 minute 1-1 with each MOD/MIT

• MGR/MIT 1-1

• MGR/MIT 1-1

• MGR/MIT 1-1

• MGR/MIT 1-1

Facilities Excellence

• Building, landscaping, and all lighting perfect?

  Yes

  No

  N/A

• Evaluate Smallwares levels at peak volume: Tools to do the job.

  Yes

  No

  N/A

• Equipment well maintained?

  Yes

  No

  N/A

OPS Excellence FOH

• SA's friendly and attentive. Host stand area immaculate. Welcome West in use. Through-put goals known. False waits?

  Yes

  No

  N/A

• Clearing, Pre-busing, refills provided without being asked.

  Yes

  No

  N/A

• Servers working to deliver on guest outcomes? Does the service staff know the guest outcomes and what actions can deliver them?

  Yes

  No

  N/A

• Steak temps repeated back to each guest.

  Yes

  No

  N/A

• All team member uniforms standards are meet.

  Yes

  No

  N/A

• Bar is guest ready, white/black straws, pineapple display, peanuts, stemware polished, condiments clean, TVs on sports

  Yes

  No

  N/A

• Bartenders delivering loyalty RULE2S, names on chits, hand shakes, Legendary drinks to recipe

  Yes

  No

  N/A

• Managers know 50% of guests names in DR and can tell you something about them?<br>

  Yes

  No

  N/A

• Personally visit three tables minimum with a manager.(recovery, normal visit, special occasion visit...)

  Yes

  No

  N/A

• Managers are recognizing and rewarding team members

  Yes

  No

  N/A

• Managers using business cards to connect with the guests.

  Yes

  No

  N/A

• Manager is actively delivering 1 minute praises and 1 minute reprimands throughout the shift

  Yes

  No

  N/A

• Dedicated manager driving Lobby execution scheduled Friday & Saturday nights and Holidays? No lost guests due to long wait? Through-put goals communicated to SA staff and updates given? On-deck, call ahead and WW systems fully utilized?

  Yes

  No

  N/A

OPS Excellence HOH

Magnificent 7

• Hot, hot, hot? Disc thermometer always on flat top and checked in different positions for 425 degrees, Char checked 550 in the middle

  Yes

  No

  N/A

• Clean and sheen? All tools (spray bottles, small scrapers, pan of oil & towel for char) in place? Grills look "wet". Re-applied A/N throughout the shift?

  Yes

  No

  N/A

• One way or round trip? Always coast to coast? Bone steaks/sirloins round trip, all others one way?

  Yes

  No

  N/A

• Flip out for zoning? Properly zoned? Loaded in back and flipped forward? Cleaned/oiled after flipping A/N? Spatula on flat-top, tongs on char?

  Yes

  No

  N/A

• Why weight? Only used on M and above steaks? No pressing?

  Yes

  No

  N/A

• Feel the heat? First bite point checked by grill, QB, Expo? Therma-pen used for ALL MW steaks?

  Yes

  No

  N/A

• Steak can't wait? Never on rail, train cooler, on the grill or on the plate only.

  Yes

  No

  N/A

• Test 3 temperature, Taste 3 items. Standards are meet.

Enter item

• Is the item at the proper temperature and taste?

  Yes

  No

• All menu items in stock, nothing 86.

  Yes

  No

  N/A

• Effective expo in the window during peak times. Steak temps, plate presentation, line sweeps, restroom checks, LFS used correctly in hot&cold windows

  Yes

  No

  N/A

• MOD running all OD's and refires to the guest.

  Yes

  No

  N/A

• Check top 3: Clean dish ware, chemicals properly stored, cooler temps.

  Yes

  No

  N/A

• Floors clean including 8" up the wall, restrooms cleaned and stocked

  Yes

  No

  N/A

Systems Excellence

• All servers are filling out goal cards.

  Yes

  No

  N/A

• Aces in places - correct level of staff on hand for projections

  Yes

  No

  N/A

• Critical Walkthrough checklist is up to date including last 2weeks

  Yes

  No

  N/A

• HOH quality line checklist completed twice a day.

  Yes

  No

  N/A

• FOH checklist completed twice a day.

  Yes

  No

  N/A

• Par-pull on-hands entered, cooling log properly completed, potato firing chart in use

  Yes

  No

  N/A

• HOH recipe cards in use

  Yes

  No

  N/A

• Shift Leadership report is completed every hour.

  Yes

  No

  N/A

• Utility program followed. Equipment cleaning chart, high dusting chart, close to open executed

  Yes

  No

  N/A

• Back door and office locked, floors dry, cutting gloves 100%

  Yes

  No

  N/A

• Admin systems followed?-deposit log, PR card Log, PC log

  Yes

  No

  N/A

• 20 minute timer, restroom checks, and line sweeps completed

  Yes

  No

  N/A

Training Excellence

• Ask 3 recent hires the following- Who conducted your orientation and what did you cover? Did you receive any training materials? Dd you have a well planned training schedule? Did a manager follow-up daily on your training using the accomplishment recaps? On a scale of 1-5 how would you grade your training? What could I,prove our training programs?

  Yes

  No

  N/A

• Review 5 most recent hires files for completion of all testing/paperwork

  Yes

  No

  N/A

• CT roster staffed to par? NRO CT interest?

  Yes

  No

  N/A

Summary of wins and opportunities

• Wins

  Yes

  No

  N/A

• Opportunities/ Repeat concerns

  Yes

  No

  N/A