District Trainer Audit

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Externals

• Windows and external doors sparkling and clean? (Glass and brass)

  Yes

  No

  N/A

• Correct point of sale on display in correx and A Frames

  Yes

  No

  N/A

• Car park litter and weed free, all planting alive and well maintained, no cigarette buds.

  Yes

  No

  N/A

• Licensing plaque in place and shiny

  Yes

  No

  N/A

• All external lights working

  Yes

  No

  N/A

• Entrance door hooked open

  Yes

  No

  N/A

• Parasols up and ashtrays on table (if weather is nice)

  Yes

  No

  N/A

Host

• Clutter free and welcome strut card out

  Yes

  No

  N/A

• Menus out and ready including crayons for children's menu colouring sheet

  Yes

  No

  N/A

• Laptop- are online bookings set to brand requirement as a minimum? Is it in use during service?

  Yes

  No

  N/A

Pub

• Real ale badge/ Cask marque tag and runner?

  Yes

  No

  N/A

• Shiny brass

  Yes

  No

  N/A

• Maximum of 1 local charity box

  Yes

  No

  N/A

• WOW back bar display

  Yes

  No

  N/A

• Clutter free back bar

  Yes

  No

  N/A

• Full optics

  Yes

  No

  N/A

• Fridge lights on

  Yes

  No

  N/A

• Ice and fruit out ready

  Yes

  No

  N/A

• Tables set (tidy chairs, beer mats, menus)

  Yes

  No

  N/A

• Cutlery wrapped

  Yes

  No

  N/A

• ATM, Fruit machine and Crane on

  Yes

  No

  N/A

• Fire on

  Yes

  No

  N/A

• Music at conversational level

  Yes

  No

  N/A

• TV on (Sky news, BBC news, or sky sports- volume on mute/ subtitles on)

  Yes

  No

  N/A

• No missing light bulbs

  Yes

  No

  N/A

• POS correct

  Yes

  No

  N/A

• Uniform correct

  Yes

  No

  N/A

Restaurant

• Tables set and surrounding area clean (menus- drinks and puddings only/ menu promo cards/ table talkers/ napkins/ cutlery/ salt & pepper)

  Yes

  No

  N/A

• Dumb waiters fully stocked and clutter free

  Yes

  No

  N/A

• Guest Voice slips stamped and handed out

  Yes

  No

  N/A

• Pepsi refill machine labelled with correct POS

  Yes

  No

  N/A

• Music at conversational level

  Yes

  No

  N/A

• Uniform correct

  Yes

  No

  N/A

• No missing light bulbs

  Yes

  No

  N/A

Carvery Deck- Breakfast

• Pay at the bar sign on entrance

  Yes

  No

  N/A

• Menu strut cards and cereal stand on the bar

  Yes

  No

  N/A

• Deck layout correct

  Yes

  No

  N/A

• Breakfast spec correct

  Yes

  No

  N/A

• Correct signage for all items (all carvery signs/ meat signs/ gravy signs removed and off display)

  Yes

  No

  N/A

• Napkin holder on the deck

  Yes

  No

  N/A

• Strut card for toaster and coffee station

  Yes

  No

  N/A

• Toast station- brown/white bread, 2 jams, 1 marmalade, 1 butter, 1 marg, red breakfast cloth, side plates)

  Yes

  No

  N/A

• Coffee station- urn, milk jug, tea bags, pour and serve coffee, brown/white sugar, sweetner, decaff coffee

  Yes

  No

  N/A

• Chef/FOH uniform correct

  Yes

  No

  N/A

Carvery Deck- Carvery

• Deck layout

  Yes

  No

  N/A

• Correct signage

  Yes

  No

  N/A

• King size plate

  Yes

  No

  N/A

• Master carver sign

  Yes

  No

  N/A

• 50/50 Yorkshire puddings (small and large)

  Yes

  No

  N/A

• Carvery meats with correct garnish

  Yes

  No

  N/A

• Correct veg calendar

  Yes

  No

  N/A

• Deck clean and well stocked

  Yes

  No

  N/A

• Gravy station- 2 beef, 1 flavoured (in line with veg calendar), 1 bread sauce and 1 veg gravy- all with correct signage.

  Yes

  No

  N/A

• Condiment sauces- all 6 sauces to have correct labels, in matching bowls with soda spoons

  Yes

  No

  N/A

Toilets

• Women's- well stocked and clean

  Yes

  No

  N/A

• Men's- well stocked and clean

  Yes

  No

  N/A

Greet

• Was the host easy to locate?

  Yes

  No

  N/A

• Does the host greet with a warm and friendly manner in reasonable time?

  Yes

  No

  N/A

• Does the host ask every guest if they have a booking?

  Yes

  No

  N/A

Seat

• Are guests being asked 'Have you eaten with Toby before?'

  Yes

  No

  N/A

• Are open menus handed out and starters highlighted?

  Yes

  No

  N/A

• Are children all given a menu and crayons?

  Yes

  No

  N/A

• Are servers being introduced?

  Yes

  No

  N/A

Let's Start

• Are team members introducing themselves?

  Yes

  No

  N/A

• Are drinks orders being taken on iServes before food orders?

  Yes

  No

  N/A

• If refills are ordered are they explained?

  Yes

  No

  N/A

• Are drinks taken over on trays?

  Yes

  No

  N/A

• Did team member up sell starters? Are orders taken on the iServes?

  Yes

  No

  N/A

Main Event

• Are starters cleared away quickly?

  Yes

  No

  N/A

• Did server assume guest wanted Carvery?

  Yes

  No

  N/A

• Was the Carvery explained?

  Yes

  No

  N/A

At The Carvery

• Was the carver clean and well presented in full uniform?

  Yes

  No

  N/A

• Was the carver a 'personality carver'?

  Yes

  No

  N/A

• Was the Carvery explained?

  Yes

  No

  N/A

• Is king size offered?

  Yes

  No

  N/A

Meal Experience

• Are check backs happening at appropriate times?

  Yes

  No

  N/A

• Are second drinks being offered?

  Yes

  No

  N/A

Pudding Temptation

• Did team member give an open puddings menu to every guest?

  Yes

  No

  N/A

• Are team up selling puddings and recommendations given?

  Yes

  No

  N/A

• Are orders taken on the iServes?

  Yes

  No

  N/A

• Are after dinner drinks offered?

  Yes

  No

  N/A

Until Next Time

• Are bill folds given with every bill and guest voice survey highlighted?

  Yes

  No

  N/A

• Are payments processed promptly?

  Yes

  No

  N/A

Team Members Service

• To what extent would you agree with the statement 'the team member who was serving looked like they enjoy their job'

  Agree

  Disagree

• To what extent would you agree with the statement 'the team member who was serving demonstrated good product knowledge'

  Agree

  Disagree

• To what extent would you agree with the statement 'the team member who was serving was polite and professional'

  Agree

  Disagree

NPS

• How likely are you to recommend this outlet to friends, family and work colleagues?

  0-6

  7-8

  9-10

Deck Area

• The deck should be clean, clutter free and shiny with no grease

  Yes

  No

  N/A

• Glass should be clean with no marks

  Yes

  No

  N/A

• Deck signage should be on all meats and items on the Carvery deck.

  Yes

  No

  N/A

Yorkshire Puddings

• 50/50 mix of large and small all being tall, crispy and golden brown

  Yes

  No

  N/A

Chipolatas

• Freshly cooked and served in a half sized roaster

  Yes

  No

  N/A

Crackling

• Crisp, crunchy and free from grease. Served in a half sized roaster.

  Yes

  No

  N/A

Meats

• Pork- skin removed, scored and glazed with apple & sage, garnished with 3 halves of caramelised orange. Spike must be clean and changed regularly.

  Yes

  No

  N/A

• Gammon- skin removed, scored and glazed with honey & mustard glaze, garnished with 3 halves of caramelised orange

  Yes

  No

  N/A

• Turkey- golden brown, evenly glazed with turkey glaze, garnished with 20 roasties & 56g of cranberry. Spike must be clean and changed regularly.

  Yes

  No

  N/A

• Beef- glazed with Tewksbury mustard garnished with 800g of evenly browned root vegetables with 3 large Yorkshire puddings. Spike must be clean and changed regularly.

  Yes

  No

  N/A

Potatoes

• Roasties- crispy, ruffled and golden brown. Served in oblong, two handled roaster.

  Yes

  No

  N/A

• Flavoured Roasties- crispy, ruffled and golden brown. Served in oblong, two handled roaster. With roastie flavouring in line with veg calendar.

  Yes

  No

  N/A

• Mashed Potato- White in colour, light and fluffy.

  Yes

  No

  N/A

• Flavoured Mashed- White in colour, light and fluffy with the right amount of ingredients as per veg calendar.

  Yes

  No

  N/A

Vegtables

• All vegetables should be served in deep oval dishes other than cauliflower cheese which should be served in a flat oval dish.

  Yes

  No

  N/A

• All vegetables should be delivered to spec and glazed when required.

  Yes

  No

  N/A

• Correct veg out on deck in line with Veg Calendar.

  Yes

  No

  N/A

Gravy Station

• Gravy- smooth and free from lumps served in deep round pot.

  Yes

  No

  N/A

• Flavoured Gravy- smooth and free from lumps served in deep round pot and in line with veg calendar.

  Yes

  No

  N/A

• Hot Sauces- smooth and free from lumps served in deep round pot.

  Yes

  No

  N/A

• Veg Gravy- smooth and free from lumps served in deep round pot.

  Yes

  No

  N/A

• Condiment Sauces- served in snack attack bowls with soda spoons (apple, cranberry, mint, horseradish, whole grain mustard, English mustard)

  Yes

  No

  N/A

Buzz Brief

• Are buzz briefs in place?

  Yes

  No

  N/A

• Are clear targets and expectations in place on the buzz brief?

  Yes

  No

  N/A

• Do the team understand was is being asked of them?

  Yes

  No

  N/A

Reward & Recognition

• Challenge the team members with a small incentive which can be achieved during your visit and reward them with a prize before you leave. (Remember to take note of the incentive in the comments box and the name of the winning team member)

  Yes

  No

  N/A

Comms

• Health and safety law poster (legal)

  Yes

  No

  N/A

• M&B health and safety policy (legal)

  Yes

  No

  N/A

• Nominated first aider (legal)

  Yes

  No

  N/A

• Fire safety poster (legal)

  Yes

  No

  N/A

• Fire evacuation poster (legal)

  Yes

  No

  N/A

• Challenge 21 (legal)

  Yes

  No

  N/A

• Licensing act (company)

  Yes

  No

  N/A

• Alcohol and social responsibilities booklet (company)

  Yes

  No

  N/A

• Confidential disclosure hotline (company)

  Yes

  No

  N/A

• Employee liability insurance - renewed 30th September (company)

  Yes

  No

  N/A

• Bomb alert (company)

  Yes

  No

  N/A

• Disability awareness (company)

  Yes

  No

  N/A

• Home office test purchasing (company)

  Yes

  No

  N/A

• Stop & think poster (company)

  Yes

  No

  N/A

• Frontline news (company)

  Yes

  No

  N/A

• Mobile phone policy (company)

  Yes

  No

  N/A

• Social media policy (company)

  Yes

  No

  N/A

• Career pathway (company)

  Yes

  No

  N/A

Good 2 Great

• Are G2G meetings in place? What day and time are they?

  Yes

  No

  N/A

• Who facilitates the meetings?

  Yes

  No

  N/A

• Who attends the meetings?

  Yes

  No

  N/A

• Is PDR format followed correctly?

  Yes

  No

  N/A

• Are KPIs fed back to the team that don't attend?

  Yes

  No

  N/A

KPIs

• Are KPIs in place? What are they?

  Yes

  No

  N/A

• Are KPIs realistic and measurable?

  Yes

  No

  N/A

• Do the team understand the KPIs?

  Yes

  No

  N/A

• Are they monitored and updated regularly?

  Yes

  No

  N/A

• Do you believe any other KPIs are needed in the business as a focus? If so what are they?

  Yes

  No

  N/A

STAR

• Is STAR living and breathing in the business?

  Yes

  No

  N/A

• Looking at the starters and leavers report, is there any new starters that should be on the STAR programme?

  Yes

  No

  N/A

• Who is on STAR? Has their TNA been completed?

  Yes

  No

  N/A

• Where are they up to in their training?

  Yes

  No

  N/A

• What is on their training Programme?

  Yes

  No

  N/A

• Do they understand how to use the training cards?

  Yes

  No

  N/A

• What do they think of the STAR programme?

  Yes

  No

  N/A

Apprenticeships

• Does the site have an apprentice? If so what is their name?

  Yes

  No

  N/A

• When did apprentice start?

  Yes

  No

  N/A

• Where are they up to in their development?

  Yes

  No

  N/A

FOH Team

• How many FOH team members are there?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

BOH Team

• How many BOH team members are there?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

Team Coach

• How many Team Coaches are there?

  Yes

  No

  N/A

• Have they completed their TL Book/STARs training programme? What training is outstanding?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

Team Supervisor

• How many Team Supervisors are there?

  Yes

  No

  N/A

• Have they completed their TL Book/STARs training programme? What training is outstanding?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

Kitchen Team Leader

• How many Kitchen Team Leaders are there?

  Yes

  No

  N/A

• Have they completed their TL Book/STARs training programme? What training is outstanding?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

Assistant Manager

• Who is the AM?

  Yes

  No

  N/A

• Have they completed their AMIT Folder/STARs training programme? What training is outstanding?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

Kitchen Manager

• Who is the KM?

  Yes

  No

  N/A

• Have they completed their KMIT Folder/STARs training programme? What training is outstanding?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

General Manager

• Who is the GM?

  Yes

  No

  N/A

• Have they completed their MIT Folder/STARs training programme? What training is outstanding?

  Yes

  No

  N/A

• Are there any vacancies up?

  Yes

  No

  N/A

Your Say

• Has the team all completed Your Say survey

  Yes

  No

  N/A

• Has the action plan been complete for Your Say

  Yes

  No

  N/A

Appraisals

• Have team members had an appraisal/job chat in the last 6 months?

  Yes

  No

  N/A