Floor Management Certification

Holding times are used on all products throughout the kitchen and cooler. (Labeled with USE BY labels and dates)

Transfer Zone procedures followed with complete adherence to the Operations Manual.

Bun Toasting quality meets toasting standards. (Check to ensure the toaster temp. is set correctly 375°F-425°F

Products prepared for MUT are of the highest quality.

Meat procedures strictly adhered to from meat cooler to customer.

Fry Station procedures followed to ensure the hottest, high quality product for our customer.

Demonstrates an understanding of the causes and prevention of cross-contamination.

Ensures that food is stored out of the Temperature Danger Zone (41-140)

Sets the standard and holds their team accountable in the are of personal hygiene.

Ensures proper double handwashing occurs appropriately by every member of their team.

Proper dishwashing method in a three compartment sink (dishes are not allowed to pile up)

Towels are in a labeled container filed with sanitizer that has been tested for concentration.

Maintains direct control over Time and Temperature abuse.

Prevents food contamination by keeping chemical and physical contaminates away from food.

Ensures that all work areas are cleaned and sanitized prior to use.

Greets guest with a warm smile while making eye contact.

Suggestive selling done in a friendly manner. Cashier asks "Cheese, Bacon, or Jalapeno"

Teamwork is evident (Open door for Guests, Check Back Tray, appropriate communication amongst the team)

Cashiers greet guests promptly within entering the restaurant.

Cashiers display hospitality in a warm and friendly manner, verify receipts and specifies product ordered.

Team Members greet guests as they make their way through the restaurant.

Smiles at guests upon delivery of their food, when offering refills and periodically throughout their meal.

Drink station ice level maintained. Drink heads and nozzles clean.

Ice tea labeled with USE BY stickers.

Tables cleared within 30 seconds of guest leaving and guess are invited to return again.

Check Back Tray accompanies every meal to the tables.

Manager in charge visiting customers without the Check Back Tray to ask how the customer's meal was.

Employees exhibit behavior which models an unconditional appreciation for guests.

Team in complete uniform (proper hat, name tag, pants, proper shirt and wrinkly free, belt, safety shoes)

Managers uniform is clean and pressed and they present a sharp impressive image to guests.