Information
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Restaurant Locations
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Conducted on
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Prepared by
Training/Staffing/Succession Planning.
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Who are your TL staff. Who are you working on for Bench Team Leaders? (Minimum 5 TL's)
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Staffing Level & Action Plan (what staffing is needed? Level should be 1 person per 1000 in sales.) provide how many staff members are currently on the schedule.
Food Cost Action Plan
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Are systems being used consistently? If not what systems do you need to put in place?
Labor & Scheduling Action Plan
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Is labor goal being met? If not where is the schedule over written based off sales?
Financial Focus Action Plan
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Are all Financial areas being met? Please document store performance in Food, Labor, Sales, Packaging and Supplies. <br>What actions are going to be put in place to ensure we are to standard?
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Are all theft indicators in standard? Please Document Refunds, Item Cancels, Voids, Manager and Employee Meals.<br>What action are being put into place to ensure we are to standard?
Quality Standards Action Plan
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What quality standards need attention and addressed?
Guest Service Standards
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What Service standards are you and your team going to focus? What is your action plan to keep these standards in place?
Food Safety Training or Follow Up
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Did all standards meet Food Safety Standards? If not what items were missed and what will be your action to re-train standards missed?
Outside Cleanliness
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Items that need to be addressed in the next 24 hours.
Front of House Cleanliness
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Items that need to be addressed in the next 24 hours.
Back of the House Cleanliness
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Items that need to be addressed in the next 24 hours.
Area Owner Follow Up Items
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Has Safety Topic of the month been communicated and employees signed off on topic?
Pictures of POM completed with the Manager.
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Pictures of POM's
Pictures of Reports gone over with Manager.
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Pictures of reports.
Repair Checklist and follow up.
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Is all equipment in working order? If not please list what is down and to your knowledge what is the issue with the item.
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Manager Signature
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District Manager
