Information

  • Document No.

  • Outlet

  • Conducted on

  • Prepared by

  • Manager on Duty

Buffet Management

  • Food tags are visible, correct and complete

  • Water in chafing are sufficient.

  • Set-up in chafing dishes are clean. No presence of dried food item.

  • Sterno are lighted; if induction, proper temp must be seen.

  • All equipments are working properly. (Example: Oven Toaster, Heatlamp, Induction, Percolator)

  • Enough plates & glasswares are setup

  • Appropriate serving gears for each dish are present. Serving gears and food tongs are placed in underliner

  • Buffet menu cycle is followed

  • All food items are available. No empty food containers

  • Cold items are kept in an ice water bath; not cold water

  • Linecook is always present in Live Station (wears face mask & gloves)

  • Food batches are not mixed during refill

Dining and Service

  • All tables are properly setup

  • Music is continuously played

  • Floors and corners are free of dirt

  • No more than (3) used plates are on tables

  • Dining shift supervisor/manager are visible on floor

  • Service Sequence is followed. Greetings can be heard.

  • Store dining temperature must not higher than 24C

  • Official receipts are given to guests

  • Service staffs are knowledgeable about product description and promos

  • The restaurant is ready to serve meals according to agreed time of service.

  • Special Requests must be attended and served within 15 minutes.

  • Orders are served to guests within a recommended Food Service Time (FST) of 20 minutes

  • Dining staff engages in small talk during serving of food. Table hopping should be done.

  • Guests are pre-empted when needs are deemed evident; and are immediately attended to once they raise their hands. (Example: Water is served when empty glasses are seen)

  • Staffs are entertaining champions through Magic Tricks

General Assets

  • No significant number of flies and mosquitos are present inside the store

  • No sightings of rats and other pests inside the store

  • There are no busted lights; outlet is well-lit and followed the Lighting sequence.

  • There are no clogged sinks; Grease trap is clean

  • Exhaust fans, filters and hoods are in good working condition and free of dust and grease

  • ACUs are in good working condition.

  • Bodies of cold storages are clean and in good condition.

  • Tables and chairs are clean and not wornout, wobbly, damaged/stained

  • Ceilings, walls and fixtures are clean and not damaged or stained

  • Cleaning agents are properly labeled and stored away from food and other food contact item

  • Glass panel and doors are clean and free of smudges

  • Greasetraps does not have solidified grease and hardened remains

  • No chipped or damaged chinawares will be used in the restaurant

  • Containers (utensil, caddy, condiments and small wares are clean, organized and properly stored and refilled

  • Spoon, fork, knife and water goblets are free of marks or fingerprints

  • Mop Bucket must be clean and free of soiled water

  • Garbage trolley must be clean and no foul odor

  • Towels used to wipe tables are not worn out and not too soiled

  • Fire Extinguishers are available, refilled, visible and accessible. Check expiration date

  • Equipment breakdown has reported and has work order number

  • Maintenance reports are updated in the work order form

Ala Carte Experience Audit

  • Ala Carte Ordered

  • Time Ordered

  • Time Served

  • Did the waiter served complimentary?

  • Did the waiter practice upselling?

  • Food Audit in terms of Appearance (Is it standard? Does it have complete accompaniments?)

  • Food Audit in terms of Taste (Is it standard?)

Admin Reports

  • Sales & Controllable Expenses Report is Complete & Updated

  • Positive Response Time Logbook is Updated

  • Service Checklists are Updated

  • Inventory Report is Accurate & Updated

  • Travel Path & Feedback Forms are updated & consistent

Cash audit

  • Please enter the amount of the total funds in the safe that was counted by both the manager on duty and the auditor.

  • Cash Findings

  • Petty Cash Audit Please enter the amount of Petty Cash Fund On hand & Pending Reimbursement

  • Please list all employees working

  • Manager acknowledgment I acknowledge that this audit was done on today's date by my area manager. I understand that this audit is to be used for the development of my employees. I understand that this audit shall be shared with all employees so that they have a fair understanding of the expectations going forward.

  • Auditors signature The audit completed today shall be used solely for the purpose of the bettering this restaurant.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.