Information

  • Venue

  • Conducted on

  • Prepared by

Sign Off

  • Duty Manager

  • Duty Manager

  • Auditor signature

  • Fundamental Fail (regardless of a 90% score)

  • Fundamental Fail HQ

  • Urgent issues

  • Positive and Improvements

  • Further Comments

  • Further Comments

  • Further Comments

  • Duty Manager / GM made aware of issues

VENUE FUNDAMENTALS

  • Has the senior manager on duty got a printed copy of their last Site Visit? And have you reviewed this with them?

  • 1 - Did the venue look and feel 5 star as you approached it

  • Urgent Issues

  • 2 - Were all outside areas immaculate

  • Urgent Issues

  • 3 - Was the bin area immaculate

  • Urgent Issues

  • 4 - Did the venue look and feel 5 star as you entered

  • Urgent Issues

  • 5 - Was the lighting perfectly positioned at the right level

  • Urgent Issues

  • 6 - Were all bulbs functioning

  • Urgent Issues

  • 7 - Was the temperature perfect

  • Urgent Issues

  • 8 - Was heating guide being followed

  • Urgent Issues

  • 9 - Was the sound perfect

  • Urgent Issues

  • 10 - Were all customers warmly greeted quickly upon entering

  • Urgent Issues

  • 11 - Were the staff cheerful and polite

  • Urgent Issues

  • 12 - Ask 2 random members of staff, if they were fully in the know about the 7/10 rule

  • Urgent Issues

  • 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

  • Urgent Issues

  • 14 - Have you gone through a random checklist with a manager, and can they explain what each line means exactly

  • Urgent Issues

  • 15 - Ask staff - Have you been shadowed and trained by your GM and/or AGM in the last month and what did this entail

  • Urgent Issues

  • 16 - Ask Staff - Have you had your floor and/or bar test and were you given the score and feedback on your test?

  • Urgent Issues

  • 17 - Ask staff - Have you had a 2 by 2 meeting with management in the last 2 months?

  • Urgent Issues

  • 18 - Ask Staff - Can you tell me the products of the month

  • Urgent Issues

  • 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.

  • Urgent Issues

  • 20 - Ask Staff - Can you tell me the drugs and challenge 25 policies

  • Urgent Issues

  • 21 - Service permitting, did you witness staff interacting with customers other than simply taking orders, check backs or initial greeting

  • Urgent Issues

  • 22 - Did you witness staff perform check backs on dining customers mid-course

  • Urgent Issues

  • 23 - Were all staff impeccably presented and in correct uniform

  • Urgent Issues

  • 24 - Were the staffing levels perfect

  • Urgent Issues

  • 25 - Was there a manager with great presence on the floor?

  • Urgent Issues

  • 26 - Was all bar equipment fully functional

  • Urgent Issues

  • 27 - Did the bar look clean, tidy and well organised

  • Urgent Issues

  • 28 - Were under counters and floor areas pristine

  • Urgent Issues

  • 29 - Were all bar customers served quickly

  • Urgent Issues

  • 30 - Was there effective upselling from all servers observed

  • Urgent Issues

  • 31 - Was all glassware pristine

  • Urgent Issues

  • 32 - Did all drinks look fantastic

  • Urgent Issues

  • 33 - Was all kitchen equipment fully functional

  • Urgent Issues

  • 34 - Did the kitchen look clean, tidy and well organised

  • Urgent Issues

  • 35 - Were under counters and floor areas pristine

  • Urgent Issues

  • 36 - Were kitchen compliance records up to date

  • Urgent Issues

  • 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

  • Urgent Issues

  • 38 - Was all crockery pristine

  • Urgent Issues

  • 39 - Did all food come out within 15 minutes

  • Urgent Issues

  • 40 - Did all food look fantastic

  • Urgent Issues

  • 41 - Did the food taste great

  • Urgent Issues

  • 42 - Was there effective upselling from all servers observed

  • Urgent Issues

  • 43 - Were drinks ordered at the table brought out promptly

  • Urgent Issues

  • 44 - Were wet and dry allergen guides easily accessible and up to date

  • Urgent Issues

  • 45 - Go through 2 lines on GM report with GM or AGM if on site. Do they fully understand the lines?

  • Urgent Issues

  • 46 - Did the cellar look clean, tidy and well organised

  • Urgent Issues

  • 47 - Were all stored spirits and high value wine and champagne secure

  • Urgent Issues

  • 48 - Did the staff rooms and toilets look clean, tidy and well organised

  • Urgent Issues

  • 49 - Did the office look clean, tidy and well organised

  • Urgent Issues

  • 50 - Did the BOH look clean, tidy and well organised

  • Urgent Issues

  • 51 - Were all cupboards and storage areas clean, tidy and well organised

  • Urgent Issues

  • 52 - Were the toilets immaculate

  • Urgent Issues

  • 53 - Were all communal areas in staff accommodation immaculate, and bedrooms tidy

  • Urgent Issues

  • 54 - Daily fire checks completed

  • Urgent Issues

  • 55 - Fire exits unblocked (must check all)

  • Urgent Issues

  • 56 - Fire alarm on and working

  • Urgent Issues

  • 57 - Were all fire doors closed

  • Urgent Issues

  • 58 - Fire alarm zone plan next to the alarm panel

  • Urgent Issues

  • 59 - Fire marshall jackets in place and all accounted for

  • Urgent Issues

  • 60 - Fire marshall assigned, noted on the shift plan and signed for by the member of staff

  • Urgent Issues

  • 61 - MOD has counter

  • Urgent Issues

  • 62 - Random member of staff knows fire marshall position and evacuation point

  • Urgent Issues

  • 63 - Weekly fire checks up to date

  • Urgent Issues

  • 64 - Are �200 reward posters prominently displayed in back of house areas

  • Urgent Issues

  • 65 - Are theft deterrence stickers in place on all tills

  • Urgent Issues

  • 66 - AM/PM checklist up to date

  • Urgent Issues

  • 67 - Were function enquiry forms in place at phone points

  • Urgent Issues

  • 68 - Was the order of service prominently displayed in staff areas

  • Urgent Issues

  • 69 - Are new FOH food service employees (less than a month), actively using the order of service

  • Urgent Issues

  • 70 - Was the telephone being answered promptly

  • Urgent Issues

  • 71 - Current marketing materials prominently displayed on all tables

  • Urgent Issues

  • 72 - All customers given comment cards

  • Urgent Issues

  • 73 - All customers approached for data (pre 10pm Coll St)

  • Urgent Issues

  • 74 - After checking 2 customer guest bedrooms, are both rooms satisfactory and housekeeping checklists completed with any outstanding issues

  • Urgent Issues

2 - BAR SERVICE

2.1 - ROUND 1

  • 2.1.1 - Warm welcome and smile

  • 2.1.2 - Order taken all at once

  • 2.1.3 - Bartender working quickly and efficiently

  • 2.1.4 - Bev nap to spec

  • 2.1.5 - Ice to spec

  • 2.1.6 - Straws to spec

  • 2.1.7 - Garnish to spec

  • 2.1.8 - Cocktail spec correct

  • 2.1.9 - Fast operation of till and return of change

2.2 - ROUND 2

  • 2.2.1 - Warm welcome and smile

  • 2.2.2 - Order taken all at once

  • 2.2.3 - Bartender working quickly and efficiently

  • 2.2.4 - Bev nap to spec

  • 2.2.5 - Ice to spec

  • 2.2.6 - Straws to spec

  • 2.2.7 - Garnish to spec

  • 2.2.8 - Cocktail spec correct

  • 2.2.9 - Fast operation of till and return of change

2.3 - ROUND 3

  • 2.3.1 - Warm welcome and smile

  • 2.3.2 - Order taken all at once

  • 2.3.3 - Bartender working quickly and efficiently

  • 2.3.4 - Bev nap to spec

  • 2.3.5 - Ice to spec

  • 2.3.6 - Straws to spec

  • 2.3.7 - Garnish to spec

  • 2.3.8 - Cocktail spec correct

  • 2.3.9 - Fast operation of till and return of change

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