Information
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Venue
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Conducted on
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Prepared by
Sign Off
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Duty Manager
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Duty Manager
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Auditor signature
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Fundamental Fail (regardless of a 90% score)
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Fundamental Fail HQ
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Urgent issues
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Positive and Improvements
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Further Comments
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Further Comments
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Further Comments
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Duty Manager / GM made aware of issues
VENUE FUNDAMENTALS
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Has the senior manager on duty got a printed copy of their last Site Visit? And have you reviewed this with them?
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1 - Did the venue look and feel 5 star as you approached it
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Urgent Issues
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2 - Were all outside areas immaculate
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Urgent Issues
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3 - Was the bin area immaculate
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Urgent Issues
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4 - Did the venue look and feel 5 star as you entered
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Urgent Issues
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5 - Was the lighting perfectly positioned at the right level
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Urgent Issues
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6 - Were all bulbs functioning
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Urgent Issues
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7 - Was the temperature perfect
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Urgent Issues
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8 - Was heating guide being followed
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Urgent Issues
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9 - Was the sound perfect
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Urgent Issues
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10 - Were all customers warmly greeted quickly upon entering
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Urgent Issues
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11 - Were the staff cheerful and polite
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Urgent Issues
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12 - Ask 2 random members of staff, if they were fully in the know about the 7/10 rule
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Urgent Issues
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13 - Ask a member of staff how long they have been at the company and what new things have they learnt in the past few weeks
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Urgent Issues
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14 - Have you gone through a random checklist with a manager, and can they explain what each line means exactly
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Urgent Issues
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15 - Ask staff - Have you been shadowed and trained by your GM and/or AGM in the last month and what did this entail
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Urgent Issues
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16 - Ask Staff - Have you had your floor and/or bar test and were you given the score and feedback on your test?
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Urgent Issues
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17 - Ask staff - Have you had a 2 by 2 meeting with management in the last 2 months?
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Urgent Issues
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18 - Ask Staff - Can you tell me the products of the month
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Urgent Issues
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19 - Ask 2 staff members - what their response would be if a customer asked at the bar for a spirit mixer, time permitting. The response should be to offer a cocktail of the requested spirit.
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Urgent Issues
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20 - Ask Staff - Can you tell me the drugs and challenge 25 policies
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Urgent Issues
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21 - Service permitting, did you witness staff interacting with customers other than simply taking orders, check backs or initial greeting
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Urgent Issues
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22 - Did you witness staff perform check backs on dining customers mid-course
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Urgent Issues
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23 - Were all staff impeccably presented and in correct uniform
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Urgent Issues
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24 - Were the staffing levels perfect
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Urgent Issues
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25 - Was there a manager with great presence on the floor?
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Urgent Issues
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26 - Was all bar equipment fully functional
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Urgent Issues
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27 - Did the bar look clean, tidy and well organised
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Urgent Issues
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28 - Were under counters and floor areas pristine
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Urgent Issues
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29 - Were all bar customers served quickly
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Urgent Issues
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30 - Was there effective upselling from all servers observed
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Urgent Issues
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31 - Was all glassware pristine
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Urgent Issues
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32 - Did all drinks look fantastic
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Urgent Issues
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33 - Was all kitchen equipment fully functional
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Urgent Issues
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34 - Did the kitchen look clean, tidy and well organised
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Urgent Issues
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35 - Were under counters and floor areas pristine
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Urgent Issues
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36 - Were kitchen compliance records up to date
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Urgent Issues
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37 - Picking a chef at random preparing a meal, can they show a physical spec with photo for that dish, and are they following it to the letter
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Urgent Issues
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38 - Was all crockery pristine
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Urgent Issues
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39 - Did all food come out within 15 minutes
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Urgent Issues
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40 - Did all food look fantastic
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Urgent Issues
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41 - Did the food taste great
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Urgent Issues
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42 - Was there effective upselling from all servers observed
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Urgent Issues
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43 - Were drinks ordered at the table brought out promptly
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Urgent Issues
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44 - Were wet and dry allergen guides easily accessible and up to date
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Urgent Issues
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45 - Go through 2 lines on GM report with GM or AGM if on site. Do they fully understand the lines?
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Urgent Issues
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46 - Did the cellar look clean, tidy and well organised
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Urgent Issues
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47 - Were all stored spirits and high value wine and champagne secure
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Urgent Issues
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48 - Did the staff rooms and toilets look clean, tidy and well organised
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Urgent Issues
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49 - Did the office look clean, tidy and well organised
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Urgent Issues
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50 - Did the BOH look clean, tidy and well organised
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Urgent Issues
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51 - Were all cupboards and storage areas clean, tidy and well organised
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Urgent Issues
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52 - Were the toilets immaculate
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Urgent Issues
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53 - Were all communal areas in staff accommodation immaculate, and bedrooms tidy
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Urgent Issues
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54 - Daily fire checks completed
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Urgent Issues
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55 - Fire exits unblocked (must check all)
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Urgent Issues
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56 - Fire alarm on and working
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Urgent Issues
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57 - Were all fire doors closed
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Urgent Issues
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58 - Fire alarm zone plan next to the alarm panel
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Urgent Issues
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59 - Fire marshall jackets in place and all accounted for
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Urgent Issues
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60 - Fire marshall assigned, noted on the shift plan and signed for by the member of staff
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Urgent Issues
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61 - MOD has counter
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Urgent Issues
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62 - Random member of staff knows fire marshall position and evacuation point
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Urgent Issues
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63 - Weekly fire checks up to date
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Urgent Issues
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64 - Are �200 reward posters prominently displayed in back of house areas
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Urgent Issues
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65 - Are theft deterrence stickers in place on all tills
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Urgent Issues
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66 - AM/PM checklist up to date
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Urgent Issues
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67 - Were function enquiry forms in place at phone points
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Urgent Issues
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68 - Was the order of service prominently displayed in staff areas
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Urgent Issues
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69 - Are new FOH food service employees (less than a month), actively using the order of service
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Urgent Issues
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70 - Was the telephone being answered promptly
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Urgent Issues
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71 - Current marketing materials prominently displayed on all tables
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Urgent Issues
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72 - All customers given comment cards
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Urgent Issues
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73 - All customers approached for data (pre 10pm Coll St)
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Urgent Issues
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74 - After checking 2 customer guest bedrooms, are both rooms satisfactory and housekeeping checklists completed with any outstanding issues
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Urgent Issues
2 - BAR SERVICE
2.1 - ROUND 1
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2.1.1 - Warm welcome and smile
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2.1.2 - Order taken all at once
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2.1.3 - Bartender working quickly and efficiently
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2.1.4 - Bev nap to spec
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2.1.5 - Ice to spec
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2.1.6 - Straws to spec
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2.1.7 - Garnish to spec
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2.1.8 - Cocktail spec correct
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2.1.9 - Fast operation of till and return of change
2.2 - ROUND 2
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2.2.1 - Warm welcome and smile
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2.2.2 - Order taken all at once
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2.2.3 - Bartender working quickly and efficiently
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2.2.4 - Bev nap to spec
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2.2.5 - Ice to spec
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2.2.6 - Straws to spec
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2.2.7 - Garnish to spec
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2.2.8 - Cocktail spec correct
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2.2.9 - Fast operation of till and return of change
2.3 - ROUND 3
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2.3.1 - Warm welcome and smile
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2.3.2 - Order taken all at once
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2.3.3 - Bartender working quickly and efficiently
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2.3.4 - Bev nap to spec
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2.3.5 - Ice to spec
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2.3.6 - Straws to spec
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2.3.7 - Garnish to spec
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2.3.8 - Cocktail spec correct
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2.3.9 - Fast operation of till and return of change