Information
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Restaurant Number:
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Conducted on
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Prepared by
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Location
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Restaurant Manager
Safe and Stand Bank Audit
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Safe locked at all times? Safe is properly functional.
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Two safe system is in place? Rp bag and office safe?
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$100
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$50
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$20
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$10
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$5
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$1
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$.25
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$.10
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$.05
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$.01
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Misc.
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Drawers
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Total
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Stand Bank Amount
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Over / Short:
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Any cash shortages in the stand bank must communicated to the VPO immediately.
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Stand Bank log is completed Daily 3 times a day? Rp bag verified?
Cash & Misc. Procedures
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Review two discount envelopes.<br>Verify the coupons, manager / employee meals have 2 signatures and there all there.
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Cashiers are assigned to proper registers.
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Manager on duty has their own register?
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Terminated employees have been removed from Altrametrics and Paycom?
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Daily inventory of high waste items completed?
Security System
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Time and day on security system match POS.
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Security video, ALL cameras are operational?
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Security video is getting at least 30 days of recording.
Food Inventory Verification - Must complete on five ingredients
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DM Inventory Count T-bone Steaks: Inventory Counts / Variance
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DM Inventory Count Sirloin Steaks: Inventory Counts / Variance
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DM Inventory Count Marinated Chicken breast: Inventory Counts / Variance
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DM Inventory Count Burger Pucks: Inventory Counts / Variance
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DM Inventory Count Salmon: Inventory Counts / Variance
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DM Inventory Count: Nacho Meat/ Inventory Counts / Variance
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DM Inventory Count: Queso Sauce/ Inventory Counts / Variance
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DM Inventory Count: Brisket burnt ends/ Inventory Counts / Variance
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DM Inventory Count: Pot Roast/ Inventory Counts / Variance
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DM Inventory Count: Bacon/ Inventory Counts / Variance
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What was the food cost variance for the Week? Period? (Provide photo of page 1 of food cost report)
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Were there any significant variances between the DM counts and the Managers counts? Explain.
Staffing
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Verify and update staffing report.
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Now Hiring Items are posted throughout the restaurant property? Banners, Bow Flags, SPD, Counter Cards Flyers ets.
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Non active employees are Terminated or placed on LOA. List names.
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DM is to terminate all employees from the system that have zero hours on the schedule immediately.
Health & Safety
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Please review the previous Health Inspection & BPR report. <br>Inspect the restaurant to confirm the previous violations have been corrected.
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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.
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Please ensure that there is both a blue and green mop bucket and mops in place at the restaurant.
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Please ensure the restaurant has blue and green brooms in place
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The restaurant has adequate wet floor signs which are in good repair?
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Grill and Fryer hoods have a current tag showing when last cleaning was performed.
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Email A&S or call immediately
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Fire extinguishers and Ansul system have current tags in place.
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Email Metro Fire or call for service immediately
Equipment Verification
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Restaurant tablet is present and working
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Verify there are no pictures / videos in the photos section on the tablet, if so delete, then delete from the deleted section.
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Does the Unit have a running repair list
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Is all equipment working properly?
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Is there any broken equipment sitting in the restaurant that needs to be removed?
Action Plan
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Provide any necessary follow up needed:
Signatures
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Manager
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District Manager