Floor Management Certification

• Conducted on

  Date

• Prepared by

• Manager

• Unit Number

• Date

• Time

• Person preforming the Evaluation

Food Quality

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

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

• Products prepared for MUT are of the Highest Quality

  Acceptable

  Not Acceptable

• Meat Procedures strictly adhered to from meat cooler to customer.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

Sanitation

• Demonstrates an understanding of the causes & prevention of Cross-contamination.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

• Ensures proper double hand washing occurs appropriately by every member of their team.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

• Maintains direct control over Time and Temperature abuse.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

Guest Services / Cashier

• Greets guest with a warm smile while making eye contact.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

• Team Member Smiles as the deliver the order to the customer .

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

Greeting

• Cashiers greet guests promptly within entering the restaurant.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

• Team Members greet guests as they make their way into the restaurant

  Acceptable

  Not Acceptable

Drinks

• Team Member Smiles at guest upon delivery of their food, when offering refills and periodically throughout their meal.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

• Ice Tea labeled with USE BY stickers, Tea urns washed after each use.

  Acceptable

  Not Acceptable

Customer Service

• Tables Cleared within 30 seconds of guest leaving and guest are invited to return again.

  Acceptable

  Not Acceptable

• Check Back Tray accompanies every meal to the table.

  Acceptable

  Not Acceptable

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

  Acceptable

  Not Acceptable

Appearance

• Employees exhibit behavior which models an unconditional appreciation for guests

  Acceptable

  Not Acceptable

• Team Members in Complete and Clean Wrinkle Free Uniform (Hat, Pants, Name Tag, Proper Stain Free and unwrinkled Shirt, Belt and Slip Resistant Shoes.

  Acceptable

  Not Acceptable

• Managers in Complete and Clean Wrinkle Free Uniform (Hat, Pants, Name Tag, Proper Stain Free and unwrinkled Shirt, Belt and Slip Resistant Shoes.

  Acceptable

  Not Acceptable

Restaurant Cleanliness Restrooms

• Restrooms Checked at least twice per hour and cleaned and maintained throughout the day. Toilet Paper Stocked at all times.

  Acceptable

  Not Acceptable

• Trashcans have liners and are no more than half full and ladies room stall trash cans have lids.

  Acceptable

  Not Acceptable

• Mirrors Cleaned and spot free. Soap, Sanitizer, Paper Towels Stocked at all times

  Acceptable

  Not Acceptable

Exteriors

• Curbs and Sidewalks clean and swept. Parking Lot Clean and maintained throughout the day.

  Acceptable

  Not Acceptable

• Drive Thru lane Clean from trash and debris. No Oil Spots.

  Acceptable

  Not Acceptable

• Walls along Drive Thru free from stains.

  Acceptable

  Not Acceptable

• Drive Thru Windows clean including glass, frame, and track.

  Acceptable

  Not Acceptable

Dining Room

• Entryways, thresholds and all mats and rugs clean and maintained throughout the day.

  Acceptable

  Not Acceptable

• Tables and chairs set up in an organized manner and maintained throughout the shift.

  Acceptable

  Not Acceptable

• Plants free of lint and dust. No staples, tape, or left over decorations in the dining room.

  Acceptable

  Not Acceptable

• Drink and Condiment Counter Clean and Organized

  Acceptable

  Not Acceptable

• Front Counter being attended to by someone and they represent the brand to our standard.

  Acceptable

  Not Acceptable

• Restraunt Decor clean and inviting and tv channels on sports or weather. Music playing at the appropriate volume.

  Acceptable

  Not Acceptable

Manager

• Conducts a Pre Shift Huddle

  Acceptable

  Not Acceptable

• Manager Greets Customers as they enter, doing table touches.

  Acceptable

  Not Acceptable

• Manager encourages team to provide great customer service and make themself available to the customer.

  Acceptable

  Not Acceptable

• Manager handles Customer Complaints appropriately using (LAST) and resolves any issue on the spot.

  Acceptable

  Not Acceptable

Customer Satisfaction

• Management Coaching and directing cashiers, DT cashiers and all kitchen team members.

  Acceptable

  Not Acceptable

• Quality/Food Safety Path used effectively. Deficient items noted as completed/corrected.

  Acceptable

  Not Acceptable

• Conveys "Orange Attitude" & sets tone for the day.

  Acceptable

  Not Acceptable

• Practices the GLOW method of customer service (Greet, Listen, Offer, Wave)

  Acceptable

  Not Acceptable

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• Observe the Manager over a shift (minimum 3-4 hours). Make notes of Unacceptable areas and communicate. this to the manager.

• Scoring 0-4 Unacceptable = Excellent Leadership , Floor Management & Overall Performance

• Scoring 5-9 Unacceptable = Effective Leadership & Floor Management

• Scoring 10-14 Unacceptable = Skilled Leadership & Floor Management

• Scoring 15 or more Unacceptable = Additional Training Required