LH-DOC DIRECTOR OF OPERATIONS CHECKLIST

Title Page

People Success

Round Up Board- Round up Communications Board is clean, information current and focus is simple to understand?
Critical Priority Messaging- 1. Two Team Priorities 2. Managers 3. Critical Four: A. Effective Forecasting B. Sales & Guest Counts C. S.T.O.D. (Service That Over Delivers) D. People Leadership
Goal Card- Ask three shift employees randomly what the focus of the goal card meeting was?
Team Interaction Focus Questions- 1. What are the top two priorities of their job? 2. What are you routinely rewarded for? 3. What is broken and needs to be fixed? 4. What advice do you have for me?
Managers Log- Review the last 30 days for usage and communication
Manager & Employee Schedule- Review schedules for accuracy and compliance?

Curb Appeal- Building, Landscaping, Lighting, Doors, Sidewalks free of Gum and Clean, Lobby entrance clean and in good condition.
Restaurant FOH & HOH Walk Thru (Add Photos)- Look for facilities compliance and add pictures
Smallwares- Evaluate at PEAK volume, observe & ask the Team if they have all tools to comply with standards and do the job?
Equipment (Add Photos)- 10minute walk thru with KM/GM for equipment evaluation
Corrigo- Verify Input, Pending & Open Orders

GSS- verify execution, results & focus
Audit ATM Server check out Discount Process- PR cards, casino checks, discounts on appetizers, etc Reprinted process of master card and visa Verify open ATM in safe
Training- 1. Training execution and follow up of all team members being executed 2. New Promo training LOG available and being followed
Marketing & Sales 1 Promo Items 2. Fundraising 3. Prime Time 4. POP (Point of Purchase) merchandising in good condition 5. Sales Focus
Progress Book Excellence- Verify progress book, one on one's, evaluations, action plans & randomly congratulate manager on their progress
Nightly Recap- Verify it was sent every night to DO's and GM.
Staffing Levels for Restaurant GC's
Your Dinning Experience Sit and order lunch or dinner. Was your dining experience in compliance with LongHorn Western Experience?
Labor- 1. Verify Ideal Labor is in compliance with goal 115%? 2. Schedule are meeting 100% projection
Food Cost- 1. Verify and comment on progress report of Top Twenty for last three weeks rolling

Host- Friendly & Attentive? Guest Manager being used and updated? Any False Waits? Through-Put Goals Posted and being executed?
Service Tactics- S.T.O.D. In Place? 1. R.U.L.E.S (Recognize guest by name, Unexpected personal touches, Legendary Steaks, E2 (Execution, Enthusiastic Hellos & Goodbyes), Superb Recovery) 2. Start to Finish on time ( checks being closed reasonably)
Uniform Evaluation- Uniforms for managers and team members are in perfect condition and good aspect?
Bar Execution 1. Bar fully stocked and bar checklist verified 2. Service Bar, Speed Rack and all dip wells fully stocked and ready for success? 3. Wine Dates verified, Wine chart updated & Vacu Vin available 4. Bar tender executing adequate introductions
FOH Checklist- completed twice per day and for the week?
Floor Management- 1. Observe three Manager visits to Tables with adequate LH introductions 2. Recovery/ Re-fire / OD being managed effectively? 3. Number of tables per server is adequate? 4. Team members at FOH execute their role effectively? 5. Through Put being effectively managed?
Atmosphere, Lighting, Music Level, Temperature, Overall Cleanliness & Appearance

Food Safety- All food safety in compliance- No cross contamination, temps, procedures, hand washing, NCO
Lines Checks- Verify spot checks of line check and completed twice a day
Critical WalkThru Items correct
STEAKS 1. Cut and portioned correctly- Check Rib Eye- eye properly cut in half? 2. Verify steak dates and rotation 3. Churrasco Marinade 4. Rib procedures followed correctly
C.A.R.E. In Practice ( Cut, Appropriate amt. seasoning, Right degree doneness, Enough lemon sauce)
Magnificent 7 executed at all times 1. Hot, Hot, Hot- right temperatures equipment - Grill 425, CHAR 550 in middle 2. Clean and Sheen - continually clean and season grill with right equipment 3. One Way or Round Trip Seasoning 4. Flip Out Zoning 5. "Why Weight?" Proper use on All medium and above steaks 6. "Feel the Heat" - Verify temperatures in Expo randomly 7. "Steak Can't Wait"- Sense of Urgency Picture Perfect Food. 1 minute from Grill to table Side, Steak, Sauce, Sell
TQ Critical Risk Factors- Check Top 3
Critical HOH Systems 1. Cooling Log for day and 4 weeks back 2. Par/Pull 3. FTR- Follow the recipe at all times

Safe Audit Verify Petty cash charged and reimbursed weekly Verify Safe Cash amount and count
Security and Safety- Top Focus: Back Door, Enough Thermometers and in Use Office Locked, Floors Dry, Cutting Gloves in Uses, Proper Glove and Sanitation Procedures.
Utility Program- Proper Fire Up Procedures, Equipment Clean and free of build up,
Add signature