Team member communications-Round Up Board clean and current, all celebrations/postings are current (within the week)
Can 3 team members repeat the same message from the Pre-Shift meeting?
What are you rewarded for? What shifts run consistently great & which run consistently rough? What's broken or missing that needs fixing or replacement?
How do you deliver L-RULE2S to your guests? What do you do to guarantee a "cut above experience" to your guests?
Professionals/CTs/PFW candidates development is on-going
Manager schedule follows QOL guidelines, 1-1's scheduled
Manager 1-1's completed monthly reviewing metrics and leadership skills development
Is the manager log being fill out properly. Review the last 7 days of communication.
All manager uniform standards are meet.
How do you drive L-RULE2S on your shift? How do you drive L-RULE2S through your team members?
Complete 30 minute 1-1 with each MOD/MIT
Building, landscaping, and all lighting perfect?
Evaluate Smallwares levels at peak volume: Tools to do the job.
Equipment well maintained?
SA's friendly and attentive. Host stand area immaculate. Welcome West in use. Through-put goals known. False waits?
Clearing, Pre-busing, refills provided without being asked.
Servers working to deliver on guest outcomes? Does the service staff know the guest outcomes and what actions can deliver them?
Steak temps repeated back to each guest.
All team member uniforms standards are meet.
Bar is guest ready, white/black straws, pineapple display, peanuts, stemware polished, condiments clean, TVs on sports
Bartenders delivering loyalty RULE2S, names on chits, hand shakes, Legendary drinks to recipe
Managers know 50% of guests names in DR and can tell you something about them?
Personally visit three tables minimum with a manager.(recovery, normal visit, special occasion visit...)
Managers are recognizing and rewarding team members
Managers using business cards to connect with the guests.
Manager is actively delivering 1 minute praises and 1 minute reprimands throughout the shift
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?
Hot, hot, hot? Disc thermometer always on flat top and checked in different positions for 425 degrees, Char checked 550 in the middle
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?
One way or round trip? Always coast to coast? Bone steaks/sirloins round trip, all others one way?
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?
Why weight? Only used on M and above steaks? No pressing?
Feel the heat? First bite point checked by grill, QB, Expo? Therma-pen used for ALL MW steaks?
Steak can't wait? Never on rail, train cooler, on the grill or on the plate only.
Test 3 temperature, Taste 3 items. Standards are meet.
Is the item at the proper temperature and taste?
All menu items in stock, nothing 86.
Effective expo in the window during peak times. Steak temps, plate presentation, line sweeps, restroom checks, LFS used correctly in hot&cold windows
MOD running all OD's and refires to the guest.
Check top 3: Clean dish ware, chemicals properly stored, cooler temps.
Floors clean including 8" up the wall, restrooms cleaned and stocked
All servers are filling out goal cards.
Aces in places - correct level of staff on hand for projections
Critical Walkthrough checklist is up to date including last 2weeks
HOH quality line checklist completed twice a day.
FOH checklist completed twice a day.
Par-pull on-hands entered, cooling log properly completed, potato firing chart in use
HOH recipe cards in use
Shift Leadership report is completed every hour.
Utility program followed. Equipment cleaning chart, high dusting chart, close to open executed
Back door and office locked, floors dry, cutting gloves 100%
Admin systems followed?-deposit log, PR card Log, PC log
20 minute timer, restroom checks, and line sweeps completed
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?
Review 5 most recent hires files for completion of all testing/paperwork
CT roster staffed to par? NRO CT interest?
Opportunities/ Repeat concerns