Jackiana Patterns Of Management

• Patterns Of Management

• Jack #

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager on duty/ PIC

Exterior- All areas clean and in good condition. All marketing & POP is properly displayed, current and there are no issues with the hardware.

• Is the parking lot clean and free of debris?

  Yes

  No

  N/A

• Has the trash cans and ashtrays been emptied and cleaned recently?

  Yes

  No

  N/A

• Is the landscaping neat, free of trash, free of weeds and not obstructing any signage?

  Yes

  No

  N/A

• Is the dumpster area/ pad clear, free of trash and the drain cover is not obstructed?

  Yes

  No

  N/A

• Are the dumpster lids and gates closed?

  Yes

  No

  N/A

• Are the menu boards, decals such as Hours of Operations, POP and all signage properly displayed current and clean? Is the location missing any POP?

  Yes

  No

  N/A

• Are the menu boards and POP frames in good condition, not cracked or in need of any hardware?

  Yes

  No

  N/A

• Smallwares Ordering Description
  
  * Rail for menu banner #2890
  * T-bar kit left & right. #3310
  * 3 piece face sheet kit #3312
  * sheet panel A (1 plexi panel) #3313
  * sheet panel B (1 plexi panel) #3313
  * menu face sheet breakfast combo #3810
  * menu magnets #3526
  * poster cover lexan #1675
  
  Smallwares contact info: guribe@mbmfoodservice.com

Interior- All areas are clean and in good condition

• The recessed lights, hanging lights and menu boards have no lights out?

  Yes

  No

  N/A

• Is the dining room floor clean, dry and not slippery?

  Yes

  No

  N/A

• Are the windows, window sills, vestibules and doors clean and free of trash and fingerprints?

  Yes

  No

  N/A

• Are the tables and chairs neat and clean?

  Yes

  No

  N/A

• Are all the ceiling vents clean and free of dust and dirt?

  Yes

  No

  N/A

• Is the drink station cleaned, stocked, free of spills, nozzles clean and free of mold ?

  Yes

  No

  N/A

• Are the restrooms cleaned, stocked with no lights burned out and all dispensers and automatic equipment working properly?

  Yes

  No

  N/A

• Is the POP & marketing current, displayed properly with no broken or missing hardware to include menu boards?

  Yes

  No

  N/A

All Employees

• Are employees engaged and hustling?

  Yes

  No

  N/A

• Are all employees and management in proper uniform, wearing non skid shoes, name tags, hair pulled back, shirt tucked in and following the Jackiana Personal appearance and grooming policy?

  Yes

  No

  N/A

Jackiana Five Systems of Success

• Is the Workstation Positioning Chart filled out, huddles happening and Team Members in proper position? Do the Team Members know their primary and secondary duties?

  Yes

  No

  N/A

• Is the shift quality checklist and daily communication log in use? Check the last five days. Did they write any notes, dates? Verify random items.

  Yes

  No

  N/A

• Is the prep list current and in use, filled out completely and items prepped reflect what the prep list indicates?

  Yes

  No

  N/A

• Are Workstation Daily Planners, filled out and in use? Must be verified.

  Yes

  No

  N/A

• Are the build to's posted with a current date, Team Members understand how to use them and staged products reflect what the build to's call for?

  Yes

  No

  N/A

Guest Service- Drive Thru speaker and window

• Was the guest acknowledged at the speaker and the drive thru window within five seconds?

  Yes

  No

  N/A

• Was the guest greeted with the Team Members name and asked for their order?

  Yes

  No

  N/A

• Did the Team Member speak clearly and was it easy to understand them?

  Yes

  No

  N/A

• Did the Team Member use smart selling techniques and only suggested a large combo not medium, small or "just the sandwich"?

  Yes

  No

  N/A

• Was the order confirmed with "Is your order correct on the screen" and provided a total?

  Yes

  No

  N/A

• Was the order repeated before collecting payment?

  Yes

  No

  N/A

• Was the guest provided with a receipt and asked to take the survey?

  Yes

  No

  N/A

• Did the Team Member offer condiments followed by how many would you like?

  Yes

  No

  N/A

• Did the Team Member ask the guest how their visit or service was today?

  Yes

  No

  N/A

• Was the guest thanked and invited to return?

  Yes

  No

  N/A

Guest Service- Dine In

• Was the guest greeted within five seconds?

  Yes

  No

  N/A

• Is the Team Member engaged, friendly and smiling?

  Yes

  No

  N/A

• Did the Team Member use smart selling techniques and only suggested a large combo not medium, small or "just the sandwich"?

  Yes

  No

  N/A

• Was the order repeated before collecting payment?

  Yes

  No

  N/A

• Was the guest provided with a receipt and asked to take the survey?

  Yes

  No

  N/A

• Was the order repeated to the guest before passing it out?

  Yes

  No

  N/A

• Did the Team Member offer condiments followed by how many would you like?

  Yes

  No

  N/A

• Did the Team Member ask the guest how their visit or service was today?

  Yes

  No

  N/A

• Was the guest thanked and invited to return?

  Yes

  No

  N/A

• Are table touches happening?

  Yes

  No

  N/A

BOH - All areas cleaned, organized and in good condition

• Is the dry storage area neat and clean with no trash, boxes cleaning supplies or clutter in the view of the guest?

  Yes

  No

  N/A

• Are the floors clean, dry and not slippery?

  Yes

  No

  N/A

• Are the fryers clean with no carbon build up, filtered twice a day, following shortening life procedures/boil out and being tracked using the shortening life/ quality job aids?

  Yes

  No

  N/A

• Is the mop sink clean and the proper floor tools are available?

  Yes

  No

  N/A

• There is no food or food serving products on the floor

  Yes

  No

  N/A

• The WIC and WIF are clean, organized, no boxes on the floor and curtains are present in good condition

  Yes

  No

  N/A

• Is the Managers office clean and neat?

  Yes

  No

  N/A

• Is the food holding and storing equipment well maintained and clean? Inspect Teflon sheets.

  Yes

  No

  N/A

Food Safety

• Are the HACCP documents completed, corrective actions noted properly and the HACCP documents are being reviewed and signed by the management staff daily?

  Yes

  No

  N/A

• Are the grill tools being swapped every four hours? Requires a visual inspection. Is the timer running?

  Yes

  No

  N/A

• Is the final flip and visual check policy being followed?

  Yes

  No

  N/A

• Can the PIC demonstrate a patty check?

  Yes

  No

  N/A

• There are no imminent hazards?

  Yes

  No

  N/A

• Is all refrigeration equipment meeting temperature standards? Coolers are less than 41 degrees and freezers are less than 20 degrees?

  Yes

  No

  N/A

• Are all grill lanes meeting a minimum temperature of 325 degrees?

  Yes

  No

  N/A

• Are all fryers meeting a minimum temperature of 350 degrees?

  Yes

  No

  N/A

Staffing, Training and Scheduling

• Is the restaurant staffed with the appropriate number of Management and Team Members?

  Yes

  No

  N/A

• Does the Restaurant Manager have a system and schedule in place for hiring activities?

  Yes

  No

  N/A

• Are all new hires completing on-boarding within 14 days? Print from CBT.

  Yes

  No

  N/A

• Are all Team Members cross trained in three positions? Print from CBT.

  Yes

  No

  N/A

• Has the Restaurant Manager identified future Team Leaders or salaried managers? Are they being developed?

  Yes

  No

  N/A

• Is the training room conductive to learning and CBT work?

  Yes

  No

  N/A

• Has the team completed food safety? Print report from CBT.

  Yes

  No

  N/A

• Is the management scheduling policy being followed?

  Yes

  No

  N/A

• Scheduling is based on accurate forecasting, +1 scheduling is being used, breaks are scheduled, block scheduling is not being used, hours are allocated properly and the schedule is posted by Thursday no later than 5 P.M.?

  Yes

  No

  N/A

Food Quality

• New products are being prepped, assembled and cooked according to procedures?

  Yes

  No

  N/A

• Is bacon of high quality and the proper amount is being cooked?

  Yes

  No

  N/A

• Salads are being portioned and assembled according to job aids?

  Yes

  No

  N/A

• Buns are of good quality and in date and sourdough bread is being pre-buttered dated and a timer is in use when held at room temperature?

  Yes

  No

  N/A

• All products are within shelf life, timers are being used and products are being discarded in accordance with procedures? Inspect all POU's, dry storage and walk ins.

  Yes

  No

  N/A

• Are all products and condiments available?

  Yes

  No

  N/A

Safety and Security

• Is the Weekly Safe Funds audit form completed and current, all deposits are logged? Investigate any variances.

  Yes

  No

  N/A

• Is the keys to the back door secured by the PIC? Not in the alarm.

  Yes

  No

  N/A

• Is the camera and monitoring system operating properly with the correct time and date?

  Yes

  No

  N/A

• The back door is being used for trash and deliveries only and never after dark?

  Yes

  No

  N/A

• All safe funds are accounted for?

  Yes

  No

  N/A

Notes

• Notes

• I have reviewed the POM with the District Manager and agree to correct the items notated in this report.

  Sign