Title Page
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Audit Conductor Name
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Employee Name
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Employee Clock-in number
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Conducted on
Positional Knowledge
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Understands the timer system and how to use it<br>- This includes notifying the Dining Room person or someone else when timers go off.
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Has an understanding of front positions and their responsibilities<br>**Dining Room, Face, DR#2, Beverages, Stocker/Drive Support, Server
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Understands what 'Set Up' looks like<br>- Bags facing the right way<br>- Front glass-facing cooler stocked with prep items and dressings<br>- Trays stocked<br>- Sanitizer bucket accessible<br>- Kids Meal bags stocked
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Demonstrates appropriate communication techniques with the kitchen TMs<br>- Calling for food to get an idea on times<br>- Updating them on how many guests on front<br>- Communicating special orders<br>- Etc.
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Wipes down area with sanitize wipe (At least every 4hrs or shift)<br>- Since you won't be watching them for 4 hrs., ask them "What are some important cleaning responsibilities for you in this position?"
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Keeps a clean work environment<br>- Wipe downs<br>- Fries not laying around<br>- Chutes clear of fries or debris<br>- Trays organized and clean<br>- Ground at their feet clean and free of debris
Position Competencies
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Exemplifies CORE 4 techniques<br>Eye Contact, Smile, Enthusiastic Tone, Emotional Connection
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Keeps bags turned with the bottom lip of bag exposed and easy to grab<br>(The bags are alternated and will eventually be turned the wrong way. They should be looking to turn them around when they can.)
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Performs 'Check-ins' with front team to communicate expectation and verify it is being accomplished
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Uses appropriate bags for carryout orders <br>- doesn't overstuff<br>- uses a shopping bag when bagging 3 or more bags
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Has an eye for detail when bagging or plating food. <br>- Clamshells, soup, and bowls right side up<br>- Items in container under fries and other exposed items<br>- Items on tray facing the same way as each other, as the trayliner, and fashioned neatly
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Provides appropriate condiments for salads, grilled items, etc.
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Provides energy and a pace that generates repeat behavior from other team members and also sets an expectation for them
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Moves out of the 'cockpit' to check on conditions on front counter and in the dining room
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Awareness:<br>1. Sees refill needs at end of counter<br>2. Helps identify positional needs and relays them to TMs<br>3. Has one person take care of multiple icedream orders<br>4. Anticipates communication needs for timers
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Demonstrates a knowledge of prioritization when bagging (i.e. Mobile, Carryout, Dine in)
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Demonstrates or can verbalize the necessary steps in bagging a mobile order "dine read"<br>- All contents<br>- Condiments (including a salad bag kit for salads)<br>- Sauces<br>- Straws for drinks<br>- napkins (2 per item)<br>- utensils required
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Demonstrates a knowledge on what "Dine Ready" means when bagging a mobile order<br>*If an opportunity does not present itself, ask them what a 'mobile' bag should contain
