Modern Shanghai Operations Excellence Report

• Operations Excellence Audit

• Client / Site

• Conducted on

  Date

• Conducted by

• Location
  Address

• FOH Manager

• BOH Manager

All refrigeration and storage in good condition and organized.

• Cutter Chiller- 0°C to 4°C

  Yes

  No

  N/A

• Fry Chiller- 0°C to 4°C

  Yes

  No

  N/A

• Wok Chiller- 0°C to 4°C

  Yes

  No

  N/A

• Noodles Chiller - 0°C to 4°C

  Yes

  No

  N/A

• Dimsum Chiller- 0°C to 4°C

  Yes

  No

  N/A

• Storage (Chiller 0°C to 4°C / Freezer -15° to -18°C )

  Yes

  No

  N/A

GRI

• All stocks 6" above the floor and 2" from walls

  Yes

  No

  N/A

• All stocks properly labelled

  Yes

  No

  N/A

• All items are in APL

  Yes

  No

  N/A

• No stocks beyond shelf life

  Yes

  No

  N/A

• Clean and organized

  Yes

  No

  N/A

Station in proper set-up and all equipment/ tools in good repair & working condition.

• Cutter Station

  Yes

  No

  N/A

• Fry Station

  Yes

  No

  N/A

• Wok Station

  Yes

  No

  N/A

• Noodles Station

  Yes

  No

  N/A

• Dimsum Station

  Yes

  No

  N/A

• Dish station

  Yes

  No

  N/A

Critical Items and Sauces Pick only 3 random items then check sensitivity and over-all taste

• Cutter Station

  Yes

  No

  N/A

• Cutter Station

  Yes

  No

  N/A

• Cutter Station

  Yes

  No

  N/A

• Wok Station

  Yes

  No

  N/A

• Wok Station

  Yes

  No

  N/A

• Wok Station

  Yes

  No

  N/A

• Fry Station

  Yes

  No

  N/A

• Fry Station

  Yes

  No

  N/A

• Fry Station

  Yes

  No

  N/A

• Noodles Station

  Yes

  No

  N/A

• Noodles Station

  Yes

  No

  N/A

• Noodles Station

  Yes

  No

  N/A

• Dimsum Station

  Yes

  No

  N/A

• Dimsum Station

  Yes

  No

  N/A

• Dimsum Station

  Yes

  No

  N/A

BOH Essentials

• Recipe book - available, complete and updated.

  Yes

  No

  N/A

• Production sheet - available and being used.

  Yes

  No

  N/A

• Clean as you work. Clean as you go.

  Yes

  No

  N/A

• Ceiling clean and in good repair.

  Yes

  No

  N/A

• Exhaust and air vents clean and in good repair.

  Yes

  No

  N/A

• Floors - dry and clean.

  Yes

  No

  N/A

• No leaking faucet and in good repair.

  Yes

  No

  N/A

• Job aids in place and in good repair

  Yes

  No

  N/A

• Sharp and clean Knives.

  Yes

  No

  N/A

• Ice machine: clean and in good working condition

  Yes

  No

  N/A

• Proper thawing, cooking, cooling and reheating procedures

  Yes

  No

  N/A

Safety and Sanitation

• No presence of insects, flies & cockroaches.

  Yes

  No

  N/A

• Sanitation bucket and proper towels in use. Green and white towels only.

  Yes

  No

  N/A

• Cutting boards clean and sanitized. (No deep marks and no stains)

  Yes

  No

  N/A

• Hand washing sink - complete set-up with Sanitation amenities.

  Yes

  No

  N/A

• Thermometers are calibrated and used during operations

  Yes

  No

  N/A

• First aid kit with complete supplies

  Yes

  No

  N/A

Chemicals and cleaning tools

• Mops hanging down and mop sink clean and organized

  Yes

  No

  N/A

• Complete mops and follow color coding

  Yes

  No

  N/A

• Only approved chemicals used

  Yes

  No

  N/A

• Chemicals dispensers clean and functional

  Yes

  No

  N/A

• Cleanliness of dish machine

  Yes

  No

  N/A

• Take photo of dish machine

  Media

Kitchen Forms- properly filled and updated

• Linecheck forms

  Yes

  No

  N/A

• Production sheet

  Yes

  No

  N/A

• Receiving Inspection report

  Yes

  No

  N/A

• Produce washing

  Yes

  No

  N/A

• Yielding form

  Yes

  No

  N/A

• Thermometer calibration

  Yes

  No

  N/A

• Cooling log form

  Yes

  No

  N/A

• Wastage/Spoilage form

  Yes

  No

  N/A

BOH Team members

• Complete uniform: chef's coat, undershirt, black apron, steel toe, black socks, tickler, pen

  Yes

  No

  N/A

• Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller.

  Yes

  No

  N/A

• Practice proper handwashing every 30 mins.

  Yes

  No

  N/A

• Updated on the latest BOH Updates- TU/RU/Memo

  Yes

  No

  N/A

• Completed validations- initial/1st/3rd/5th month, filed in 201 envelop

  Yes

  No

  N/A

• Par level of BOH uniforms for newly hired team members is met.

  Yes

  No

  N/A

• New uniforms (3) are issued to every team member.

  Yes

  No

  N/A

Store First Impression

• Patio area clean and organized

  Yes

  No

  N/A

• Clean glass door and glass panel

  Yes

  No

  N/A

• Door person is visible at the door and not behind the podium

  Yes

  No

  N/A

• Promotion collaterals updated and organized

  Yes

  No

  N/A

Dining Area

• Tables and chairs are aligned. No wobbling tables.

  Yes

  No

  N/A

• Tables properly set-up. Caddy and plates aligned.

  Yes

  No

  N/A

• Couches are clean. No crumbs/ oil on chairs.

  Yes

  No

  N/A

• Observing "Oyster Theory"

  Yes

  No

  N/A

• Consistent use of buss tub

  Yes

  No

  N/A

• Sense of Urgency

  Yes

  No

  N/A

• Organized service station , beverage station and togo area<br><br>

  Yes

  No

  N/A

• Using correct towels for busser's kit and polishing

  Yes

  No

  N/A

• Signage turned on. No busted lights. Properly adjusted lights

  Yes

  No

  N/A

• Sounds in dining area at proper level. TV tuned in correct channel (sports).<br><br>

  Yes

  No

  N/A

• ACU at proper temperature

  Yes

  No

  N/A

• Sanitizer buckets and towel for bar and busser- in place, correctly used and labelled

  Yes

  No

  N/A

MOD ESSENTIALS

• Wearing proper management dress code.<br>

  Yes

  No

  N/A

• 100% table visit and engages with the guest.<br>

  Yes

  No

  N/A

• Conducts pre-shift meeting.<br>

  Yes

  No

  N/A

• Dining Leadership.<br>

  Yes

  No

  N/A

• Mag card accountability. Not being used by staffs.<br>

  Yes

  No

  N/A

• Line check the bar and kitchen.<br>

  Yes

  No

  N/A

• Updates floor plan and properly assign stations

  Yes

  No

  N/A

BAR Station

• Chiller temperature (0 to 4'C) or items at 8'C or below

  Yes

  No

  N/A

• Equipment clean, funtioning and organized

  Yes

  No

  N/A

• All items are labelled and rotated

  Yes

  No

  N/A

• Rolodex/recipe updated and in use

  Yes

  No

  N/A

• Bar item- check quality

  Yes

  No

  N/A

• Bar item- check quality

  Yes

  No

  N/A

• Bar item- check quality

  Yes

  No

  N/A

FOH Team members

• FOH Employees in complete uniform

  Yes

  No

  N/A

• Presentable to the guest

  Yes

  No

  N/A

• Attentive to guests and apply guest focus at all times

  Yes

  No

  N/A

• Completed validations- initial/1st/3rd/5th month, filed in 201 envelop

  Yes

  No

  N/A

• Updated on the latest BOH Updates- TU/RU/Memo

  Yes

  No

  N/A

• Par level of FOH uniforms for newly hired team members is met.

  Yes

  No

  N/A

• New uniforms (3) are issued to regular team members.

  Yes

  No

  N/A

ACKNOWLEDGEMENT

• The Host opens the door for the guest and greets the guest with enthusiasm and energy.

  Yes

  No

  N/A

• Seat the guest and introduce MOD, Server, Textify and WiFi Password.

  Yes

  No

  N/A

• Hosts are able to manage the wait effectively.

  Yes

  No

  N/A

• Hosts are able to explain the Reservation Policies.

  Yes

  No

  N/A

• Server acknowledging the guests using ITT.

  Yes

  No

  N/A

• Advise the guest about the food Serving Time after repeating orders

  Yes

  No

  N/A

• Server sign in the POS to punch the orders using own magnetic card

  Yes

  No

  N/A

FOOD PRESENTATION AND DELIVERY

• Serving & delivering items in proper sequence & timing:<br>Beverages- 3 to 5 mins.<br>Soups- 4 to 6 mins<br>Appetizers- 8 to 10 mins.<br>Main Course- 15 to 20 mins<br>Dessert- 4 to 7 mins

  Yes

  No

  N/A

• Offer Russian-style service upon delivery of platters, salads or starters for sharing.

  Yes

  No

  N/A

• Serve with proper serving gears and condiments.

  Yes

  No

  N/A

SECONDARY SERVICES AND OFFERING DESSERTS

• Proper timing of check back.

  Yes

  No

  N/A

• Refilling of drinks (Sodas with new glass; Iced Tea and lemonade with decanter)

  Yes

  No

  N/A

• Water Service

  Yes

  No

  N/A

• Maintain neat table appearance. Wipe spills and crumbs on the table, change dinner napkins.

  Yes

  No

  N/A

• Offering desserts and coffee.

  Yes

  No

  N/A

BILL PRESENTATION AND THANKING THE GUEST

• Prompt delivery of check upon guest request.

  Yes

  No

  N/A

• Ask if guest have privilege card (enthusiastically)

  Yes

  No

  N/A

• Server offers Bistro Card

  Yes

  No

  N/A

• Server returns change for cash payment or settle the bill on the table for card payment

  Yes

  No

  N/A

• Ask the guest for any feedback about the food and service. (Txtify Program)

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving.

  Yes

  No

  N/A

• Thanking and inviting the guests on their next visit.

  Yes

  No

  N/A

• Recommendation

Beverages

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Dimsum

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Dimsum

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Soup

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Noodles

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Main Course

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Main course

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Main Course

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Dessert

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

OPERATIONS ESSENTIALS

• Business hours posted & visible.<br>

  Yes

  No

  N/A

• Guests are attended to even on lean period.<br>

  Yes

  No

  N/A

• Storage areas are locked.<br>

  Yes

  No

  N/A

• No "86" items<br>

  Yes

  No

  N/A

• MOD in dining all the time<br>

  Yes

  No

  N/A

• Operation Hours properly observed.<br>

  Yes

  No

  N/A

• Tables are in complete set up and all areas are open for the guest.<br>

  Yes

  No

  N/A

• Alley rally conducted and alley rally board is updated

  Yes

  No

  N/A

• Bulletin board is updated and organized, updates are signed by team members concerned

  Yes

  No

  N/A

• Employee of the month is recognized monthly and posted on the employee area

  Yes

  No

  N/A

• General assembly or meeting with team members is conducted regularly

  Yes

  No

  N/A

RESTROOM ESSENTIALS

• <br><br>Are floors, walls and toilets clean and in good condition in all restrooms?<br>

  Yes

  No

  N/A

• Is the restroom stocked with paper towels, soap and toilet paper? <br>

  Yes

  No

  N/A

• Are there no odors present?<br>

  Yes

  No

  N/A

• All lights and fixtures in good working order?<br>

  Yes

  No

  N/A

REPAIR AND MAINTENANCE

• Complete R&M basic tools

  Yes

  No

  N/A

• Service reports filled up by R&M personel and filed in the office

  Yes

  No

  N/A

• Manager's Signature

  Sign

• Manager's Signature

  Sign

• BOH

• BOH Recommendations

  Media

• FOH

• FOH Recommendations

  Media