Title Page
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GM Daily Routines Checklist
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Conducted on
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Prepared by
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Location
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6:45-7: GM follow's up on previous days numbers and inventories. GM should be familiar with labor, sales, inventory stat, cash loss and issues, etc.
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7-7:15: GM Conducts travel path to ensure restaurant is ready for business and possible CEV's
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7:15-9:30: GM is on the floor building sales, managing labor and coordinating breaks.
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9:30-11:15: GM uses this time to follow up on administrative duties. i.e. calendaring, QCR reports, schedules, one on one meetings, reviewing weekly OT, food safety completion, etc.
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What was accomplished during this time?
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11:15-11:30:M conducts travel path to ensure restaurant is ready for business and possible CEV's
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11:30-1:30: GM is on the floor building sales and managing labor.
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1:30-3:30: GM uses this time to follow up on administrative duties. i.e. calendaring, QCR reports, schedules, one on one meetings, reviewing weekly OT, food safety completion, etc.
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What was accomplished during this time.
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3:30-4 GM prepares for shift hand off with closing manager. Reviews dinner staffing and positioning, sets and communicates targets with shift manager, and ensures that shift is ready for a CEV.
