Jackiana Scheduling Visit

• JIB #

• Location
  Address

• Conducted on

  Date

• Prepared by

• PIC

Walk the Path/Drive Thru Visit

• Were you greeted at the Speakerbox within 5 seconds with a warm, friendly greet?

  Yes

  No

  N/A

• Were you suggestive sold/upsold?

  Yes

  No

  N/A

• Were you asked "Do I have your order correct on the screen?"

  Yes

  No

  N/A

• Was you order confirmed at the window when accepting payment?

  Yes

  No

  N/A

• Were you given a receipt without asking?

  Yes

  No

  N/A

• Were you offered condiments and given an appropriate amount?

  Yes

  No

  N/A

• Was your order delivered in less than 5 minutes?

  Yes

  No

  N/A

• Was your order confirmed as it was handed to you?

  Yes

  No

  N/A

• Were you thanked and invited to return?

  Yes

  No

  N/A

• Guest Service Team Member

• Parking Lot: Is the lot clean with no trash, striping looks good, handicap lanes look good, no dark spots on concrete, etc.

  Yes

  No

  N/A

• Dumpster: Is dumpster area clean and well maintained, lids closed, gates closed, etc.

  Yes

  No

  N/A

• Landscaping: Is the landscaping free from debris, well maintained, etc.

  Yes

  No

  N/A

• Exterior of Building: Is exterior of building clean, proper POP placement, windows clean, etc.

  Yes

  No

  N/A

• Drive Thru Lane: Is area clean and well maintained, Menu Boards clean, no missing numbers, proper POP placement, OCS working, Bubble and Pick up windows clean, no dark spots on concrete, etc.

  Yes

  No

  N/A

• Dining Room: chairs and tables clean and well maintained, floors clean and not slippery

  Yes

  No

  N/A

• Front Counter: clean and not cluttered, menu boards look neat, no missing numbers, etc.

  Yes

  No

  N/A

• Restrooms: clean, plumbing working, no foul smells, etc.

  Yes

  No

  N/A

• Back of House: General cleaning standards are followed on all kitchen equipment including toasters, fryers, hoods/vents, coolers, dry storage area, etc. Mop sink and prep/dish areas are clean and neat.

  Yes

  No

  N/A

• Floors: Dining room and kitchen floors are clean and free from grease. (If standard is not met, immediately take action!!)

  Yes

  No

  N/A

• Shoes: Do all employees have on slip-resistant shoes?

  Yes

  No

  N/A

• Shoes: Is restaurant stocked with shoe guards in multiple sizes?

  Yes

  No

  N/A

• Office: Clean and neat, only being used for manager functions

  Yes

  No

  N/A

• Training Room: Clean and neat, not begin used for storage

  Yes

  No

  N/A

The 5 Systems

• Positioning Chart: Is it properly filled out, everyone in their proper positions? Ask a team member what their secondary duties are.

  Yes

  No

  N/A

• Workstation Daily Planners: Is it properly filled out, are all stations properly stocked and rush ready?

  Yes

  No

  N/A

• Prep Sheet: Is it posted and properly filled out? Go into walk-in and verify that prep is completed to proper levels, no over prepping, etc.

  Yes

  No

  N/A

• Build-to Charts: Are current build-to charts posted and being properly utilized? Check PHC and UHC and verify we are not batch cooking or cooking items to order that are on the chart.

  Yes

  No

  N/A

• Food Safety Book: Is book properly completed including corrective actions? Check back 5 days.

  Yes

  No

  N/A

Scheduling: DM prints out Sales by Hour report and Weekly Schedule. You will also need the Hiring Guideline for this location. Open SOS application and use the Daypart Report and Every Car Report to discuss scheduling opportunities with the RM.

• Is the RM scheduled according to the Scheduling Guidelines?

  Yes

  No

  N/A

• If there is an Assistant Manager, is he/she scheduled to work breakfast and lunch on the RMs days off and opposing shifts all other days?

  Yes

  No

  N/A

• Is the schedule coded for Admin, maintenance and prep?

  Yes

  No

  N/A

• Are breaks scheduled?

  Yes

  No

  N/A

• Is the schedule written with appropriate staffing levels? (+1 during peak periods)

  Yes

  No

  N/A

• Look at the Hiring Guideline for this location, are you properly staffed for all dayparts?

  Yes

  No

  N/A

• What dayparts do you need to staff better?

• What days need the most improvement on SOS?

• Why do you believe we are struggling on those days?

• What dayparts need the most improvement on SOS?

• Why do you believe we are struggling on those dayparts?

• Look at Friday, what hours of the day did you struggle with SOS the most?

• Look at the Sales by Hour report, do you see any correlation between the hours of the day you struggle with speed? What do you see?

• Now look at the schedule, do you see any reason why you would be struggling at those times? (Block scheduling, not enough staff on the floor, etc.)

• What adjustments can you make to your schedule to help improve SOS and sales during those time when we are struggling?

• Repeat this activity with the other days of the week, what adjustment do we need to make?

• DM Follow Up: Open last Scheduling Audit and follow up on any action items from the last visit. List action items and what progress has been made since last visit and what still needs to be addressed.

• RM Signature: My DM discussed my schedule with me and we made all of the appropriate changes. I understand the issues and I will make every effort to write a schedule that meets the needs of my business.

  Sign