Jackie's Follow Up Plan

• Restaurant Number

• Restaurant Manager

• PIC

• Reason for Visit

  Select Certification Follow Up

  • Certification
  • Follow Up

• Conducted on

  Date

• Prepared by

At The Store (OPS)

• Game plans completed by restaurant<br>-Verify game plans are completed 3 times a day and stored in game plan folder

  Yes

  No

  N/A

• Game plan completed by Dm<br>-Verify Dm's visit by looking in game plan folder for the Dm pervious visit GPA in book including action plan and feedback

  Yes

  No

  N/A

• Complete Game Plan<br>-I will actually complete a full Game plan on the restaurant

  Yes

  No

  N/A

• Grill Employee conducting station plan when no secondary duties Assembly table:<br>-Bacon crisp, properly cooked/staged/labeled and good quality<br>-Lettuce fresh crisp, no wilted/brown or cores and properly stored labels/timer<br>-Tomatoes fresh, firm not squishy, no cores or top pieces proper stored bellow fill line, not on sides and properly stored labels/timer<br>-Cheese under fill line, not dried, proper labeled<br>-Pickles under fill line, have juice properly labeled <br>-Sauces in proper bottles/pan with proper lids and labeled<br>

  Yes

  No

  N/A

• Grill Employee conducting station plan when no secondary duties Toasters:<br>-Bread quality within standard, not expired and proper use by dated<br>-Teflon/Belts clean in good condition<br>-Toaster settings and cook times are correct

  Yes

  No

  N/A

• Grill Employee conducting station plan when no secondary duties UHC/PHC:<br>-Correct pans/racks based off of settings<br>-Correct hold times and timers are in use<br>-products held properly and in good quality<br>

  Yes

  No

  N/A

• Fryer Employee conducting station plan when no secondary duties:<br>-Validate oil calendar for accuracy based off of sales and number of fryers in use<br>-Validate oil change outs with RTI site<br>-Lettuce and cheese quality, pans and timer changed out after every use through

  Yes

  No

  N/A

• Prep:<br>-Prep list printed and used properly<br>-verify weights and quality of prepped items<br>-Proper Labels on all products with in date<br>-No expired or post dated products<br>-All produce within date, properly rotated and good quality

  Yes

  No

  N/A

• Maintenance:<br>-Daily/weekly task completed per oil chart<br>-equipment cleaning chart in use and completed daily

  Yes

  No

  N/A

• Guest service Employee conducting station plan when no secondary duties:<br>-employees following hospitality model<br>-Guest greeted and order taking process started within 5 sec of arrival

  Yes

  No

  N/A

At Store (Observation)

• Stand back and watch a minimum of 20mins <br>WSP/Fast form:<br>-Mic in the correct position communicating and delegating<br>-Mic recognizes bottle necks and deploys accordingly<br>-Mic works off of monitors to make sure drop times are within 30 sec<br>-Mic insures sliding and workstation planers are being completed<br>-SOS posted, tracked, employees can speak to goals and progress<br>-3 headsets in use<br>-Proper bagging per job aid

  Yes

  No

  N/A

At Store ( Cost)

• Hourly sales and Labor Worksheet<br>-Current day up to date within 2 hours of current time and previous days are stored in the manager book for up to 2 weeks

  Yes

  No

  N/A

• Daily tracking <br>-Up to date and posted<br>-Employees can speak to daily tracking what it means and what items are being tracked <br>-Spot check for accuracy

  Yes

  No

  N/A

• Follow up on DM File<br>-Check the file for daily information sent to the DM

  Yes

  No

  N/A

• Employee meals<br>-being tracked daily on placement chart and kept for 2 weeks in manager book<br>

  Yes

  No

  N/A

• Theft<br>-Utilize Cashier performance, Business recap to identify theft<br>-Verify Standbank

  Yes

  No

  N/A

• Notes

• MIC Signature

  Sign