Concrete clean & not stained
No foul smell
Dumpster doors closed
Chemical cages organized, locked
Gates are closed
Back dock organized
All trash cans are clean
No flies or gnats in/around bldg.
No pests in or around restaurant-seek to find pest activity. Check recent Ecosure reports
Spend minimum of 5 minutes (1 on 1) w/every MOD.
Spend time building relationships w/employees, learning names.
Ensure Steve's Basics are known and followed
Ensure no signs, notes, etc are posted in restaurant.
Employees respect one another and no cursing, inappropriate comments, or misconduct
Lights, music, temperature (LMT)
All fans are on lowest setting... For ambience only.
Uniform standards are 100%
Team high level of intellectual curiosity
No visible tattoos on FOH team
No cell phones visible in restaurant
All security standards & policies followed 100%
Liquor/wine bottles and shelves in cage are dust free.
Wine glasses run through dish machine once a day.
Crayon used to mark drink tickets
All light bulbs working
Mixers and margarita machines are clean, not sticky
All beer, wine and liquor order levels are at appropriate levels
Back-bar is clutter free
Front bar is clean and clutter-free. No recipe glass on bar unless guest is seated.
Bar chairs straightened to be inviting to guests.
Beer towers clean and free of yeast build up
Soda guns and holsters are clean with nightly cleaning in place
Underside bar equipment is clean
Drains are clean
All glassware cooler bottoms are clean and free of glass chips
All refrigerators are clean
TV's are on news or sports (check dining room too)
Check sanitizer PPM.
What is current bar inventory?
Do we have all of our products in stock? Use drink book to verify beer, liquor, wine.
Office organized & clean
Floors & walls clean
Office desk free of clutter & clean
All items in cabinets organized
AM manager responsible for AM drop and PM manager for PM drop.
Only appropriate amount of office supplies on hand & ordered
Operations safe key is not in the safe
Drive around parking lot twice upon arrival. Parking lot, and building in good condition.
Landscaping has no trash and weeds
Team member parking is off-site furthest from building. 'Fall in line parking' observed.
Trees are trimmed and alive (bottom branch 7ft)
All bushes and plants are alive
No visible ant piles
Sidewalks and clean with no staining, debris and gum.
Exterior paint in good condition.
Gas lamps working and in good condition.
No light bulbs out in parking lot or on building.
All pylon signage is working
Fountain and flame is functioning and on.
Umbrellas are up, in good condition and at every patio table. 'Out they're up'
Entry doors clean-good condition
Sweater greets guest at front door with a genuine smile
Doors are opened for guest whenever possible
Podium organized, free of clutter
Pager system in working order, wires not exposed, ample pagers (how many are there?
Are we staffed?
Benches & wood work in good condition.
All light bulbs working
Managers in position- in CA window inspecting every plate & ensuring 100% to spec. CA has courage to push plate back, providing coaching and direction to all HOH employees.
Salads made correctly and all salad bowls frozen.
Peppermills used 100%.
Extras taken out (or requested) by guest are not excessive. Remember... We can always get the guest more. Are the guests even requesting it?
All drains clean, clear of debris.
All utensils clean
Soda machines broken down & clean / nozzles clean
Walk in temperature (beer cooler included) at BELOW 40 degrees?
All plate ware is clean
Cooks have appropriate utensils/tools to do the job
Food inventory levels at manageable state, not excessive. What is most recent EOP food beginning inventory?
All pots, pans, utensils, etc at appropriate levels...not excessive.
Underside of CA window is clean on BOTH sides.
Floors are spotless.
Baseboards are clean.
All refrigerators cleaned nightly.
Dust pans look like they are cleaned nightly
All cooking equipment cleaned and detailed.
Fryer vats rotated twice daily.
Hoods in place and clean.
Correct bulbs under hoods and in HOH-working and correct.
Drip pans in place.
Ice cream refrigerator defrosted & cleaned nightly.
Microwaves and printers (also check bar) cleaned daily
Microwaves have laminated time charts.
Counters are cleaned and sanitized.
Can opener blade clean.
Dish machine spotless (exterior and interior)
All food labeled, within rotation standards, and stored properly
Recipe books up to date and opened in front of every prep employee.
Cutting gloves used while prepping.
All knives in good condition, hung (if possible and not in between equipment), cleaned and sanitized.
All refrigerator boxes clean- walls, racks, floors, vents smell fresh.
HOH organized. All box tops cut.
All ceiling tiles and shields in good condition.
All side items hot (hourly temp check being completed) and made to spec.
Food seasoned correctly (burgers on flat top, other meats off the grill, onion rings and fries after cooking)
All food garnished correctly (parsley, cheese, etc)
Spinach dip is executed properly.
Anticipation followed- no shagging.
Pick out and weigh 5 different prepped items (salmon, broccoli, pasta, etc) and list the results of your findings.
Croissant pars in place and utilized. Are we following the 2 rack procedure?
Stocking charts in place and utilized.
Baker charts in place and utilized.
'Over, Under' followed... Writing ticket times on each ticket... Staff 'Talking Ticket Times'
Mgr schedules written fairly, intelligently and posted on time.
All employee schedules posted by 5pm Thursday.
Safe audit conducted on EVERY visit.
Petty cash balanced on every visit & count sheet verified to $2500.
Deposit control form filled out and reconciled 100%.
Validate the past 30 days of HAACP/Critical/Line Checks/Temp Checks
Tip share 'At a Glance' and 'Exception Sheet' utilized and working.
Steve's 'Food, Liquor and Labor' cost sheets utilized and working.
Audit and reconcile the 'Voids' from at least 2 days. What did you find?
Pull up 2 employee files. Was the 'Interview Form' used? Did the GM 'sign off'?
Managers in position- at HOST STAND and CA window- during peak times. Building real relationships with Guests
All tables in patio are 'diamond to diamond.'
Sugar caddies uniform: 10 sugar, 10 sweet and low, 4 Splenda, and 4 equal. Ketchup bottles and shakers are clean.
Audit 5 tables for gum under them.
All chairs free of dust (leg)
All picture frames, decor, wood work, plants, ledges are free of dust.
Paddle fans and ceiling fans free of dust, and in good condition.
All windows and glass clean
All mini blinds angled correctly at 45 degrees. Window sills clean?
All light bulbs working & pointed in correct direction. BE THE GUEST at a table... Sit down at various tables and see how the lights look. Do they shine on you? Do they hit all the pictures?
All vents free of dust?
Floors clean & free of debris during shift.
Peak shifts staffed to par- no false waits.
No more than 12 guests (if possible) for a server at any time. Observing more than one table, more than one server.
All booth backs and seats free of tears/stains.
Table tops clean and in good condition.
All POS stations clean, free of clutter
No straws, take out boxes, etc in dining room.
Fish tank clean and clear.
Do a booth cleaning audit. Pull out a booth in the atrium, bar area and another part of dining room from wall. Lift up seat cushion and also check by wall for cleanliness.
All counters dry and clean. Mirrors are clean.
Toilet seats intact and not loose. Stall locks work. Seat covers stocked.
Walls are clean, free of graffiti/writing.
Baby changers in good condition, cleaned and sanitized.
All vents are dust free.
Hot water is working. Fresh scent in restrooms.
Urinal screens fresh in men's rooms.
All negative guest comments responded to and resolved by GM. Coach/teach employees involved.
Positive comments receive a 'THANK YOU.'
Most recent secret shopper followed up on with GM. Did we coach/teach our employees how to prevent the issues in future?
How do our managers treat our team members?
Scheduling. Sales forecasted in HotSchedules. DM posts the schedules.
Are we staffed on the management team? Are we building our bench strength... Looking to the future growth.
FOH and HOH training programs in place. Most recent material from Office Depot filing cabinet used.
Followed up on most recent ECOSURE with GM.