Jackiana Training 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

• All employees have on slip-resistant shoes?

  Yes

  No

  N/A

• 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

Training: DM to verify that procedures and systems are not only in place but being properly used.

• This restaurant has a Trainer that is certified by DM in all positions

  Good

  Fair

  Poor

  N/A

• Name of Trainer

• Are all headsets working and in use?

  Yes

  No

  N/A

• Are all sauces in the correct containers and labeled with a use by date?

  Yes

  No

  N/A

• Are timers being used properly when cooking and holding products?

  Yes

  No

  N/A

• Are there at least 3 presses on the grill and are they being properly used? (Rotated, flip patty into a clean lane, etc.)

  Yes

  No

  N/A

• Is the grill area set up with proper spatulas, tongs, scraper, etc.?

  Yes

  No

  N/A

• Are sandwiches being build properly?

  Yes

  No

  N/A

• Are sandwiches being wrapped, boxed and bagged properly? (Including pressing tabs, using half wraps, stickers, etc.)

  Yes

  No

  N/A

• Are Basket Service and Drive Thru Bagging procedures being rung in properly?

  Yes

  No

  N/A

• Are orders being delivered to guests at their tables and are condiments being offered?

  Yes

  No

  N/A

• Who is the certified trainer for this restaurant?

• Can the manager/trainer demonstrate how to use JTS to access Job-Aids, Prep Cards, New Product Training Materials, and the Weekly Brand Update?

  Yes

  No

  N/A

• Has anyone been certified using JTS within the last 14 days?

  Yes

  No

  N/A

• Who has been trained most recently and in what position?

Ask the following questions to a Team Member to ensure proper training is happening.

• What does the P and the T on the grill mean?

  Compliant

  Non-Compliant

  N/A

• What is the correct build for a Jumbo Jack with Cheese?

  Compliant

  Non-Compliant

  N/A

• What do we do with Egg Rolls after the discard timer goes off?

  Compliant

  Non-Compliant

  N/A

• Do you know how to access prep cards or new product info on JTS?

  Yes

  No

  N/A

• DM Follow Up: Open last Training 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 Training Audit with me. I understand the importance of Training and I will make every effort to ensure that my Team is 65% trained overall.

  Sign