Information

  • Restaurant Number:

  • Conducted on

  • Prepared by

  • Location
  • Restaurant Manager

Safe and Stand Bank Audit

  • Safe locked at all times? Safe is properly functional.

  • Two safe system is in place? Rp bag and office safe?

  • $100

  • $50

  • $20

  • $10

  • $5

  • $1

  • $.25

  • $.10

  • $.05

  • $.01

  • Misc.

  • Drawers

  • Total

  • Stand Bank Amount

  • Over / Short:

  • Any cash shortages in the stand bank must communicated to the VPO immediately.

  • Stand Bank log is completed Daily 3 times a day? Rp bag verified?

Cash & Misc. Procedures

  • Review two discount envelopes.<br>Verify the coupons, manager / employee meals have 2 signatures and there all there.

  • Cashiers are assigned to proper registers.

  • Manager on duty has their own register?

  • Terminated employees have been removed from Altrametrics and Paycom?

  • Daily inventory of high waste items completed?

Security System

  • Time and day on security system match POS.

  • Security video, ALL cameras are operational?

  • Security video is getting at least 30 days of recording.

Food Inventory Verification - Must complete on five ingredients

  • DM Inventory Count T-bone Steaks: Inventory Counts / Variance

  • DM Inventory Count Sirloin Steaks: Inventory Counts / Variance

  • DM Inventory Count Marinated Chicken breast: Inventory Counts / Variance

  • DM Inventory Count Burger Pucks: Inventory Counts / Variance

  • DM Inventory Count Salmon: Inventory Counts / Variance

  • DM Inventory Count: Nacho Meat/ Inventory Counts / Variance

  • DM Inventory Count: Queso Sauce/ Inventory Counts / Variance

  • DM Inventory Count: Brisket burnt ends/ Inventory Counts / Variance

  • DM Inventory Count: Pot Roast/ Inventory Counts / Variance

  • DM Inventory Count: Bacon/ Inventory Counts / Variance

  • What was the food cost variance for the Week? Period? (Provide photo of page 1 of food cost report)

  • Were there any significant variances between the DM counts and the Managers counts? Explain.

Staffing

  • Verify and update staffing report.

  • Now Hiring Items are posted throughout the restaurant property? Banners, Bow Flags, SPD, Counter Cards Flyers ets.

  • Non active employees are Terminated or placed on LOA. List names.

  • DM is to terminate all employees from the system that have zero hours on the schedule immediately.

Health & Safety

  • Please review the previous Health Inspection & BPR report. <br>Inspect the restaurant to confirm the previous violations have been corrected.

  • Is there any pest activity in the restaurant? Look behind and under equipment, under counters with a flashlight and ask employees if they have seen any activity.

  • Please ensure that there is both a blue and green mop bucket and mops in place at the restaurant.

  • Please ensure the restaurant has blue and green brooms in place

  • The restaurant has adequate wet floor signs which are in good repair?

  • Grill and Fryer hoods have a current tag showing when last cleaning was performed.

  • Email A&S or call immediately

  • Fire extinguishers and Ansul system have current tags in place.

  • Email Metro Fire or call for service immediately

Equipment Verification

  • Restaurant tablet is present and working

  • Verify there are no pictures / videos in the photos section on the tablet, if so delete, then delete from the deleted section.

  • Does the Unit have a running repair list

  • Is all equipment working properly?

  • Is there any broken equipment sitting in the restaurant that needs to be removed?

Action Plan

  • Provide any necessary follow up needed:

Signatures

  • Manager

  • District Manager

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.