Management performance review

• Conducted on

  Date

• Prepared by

• Manager on shift

• Luchadores

Pre shift organization.

• Is the manager punctual

  Yes

  No

  N/A

• Does the manager do a inspection of his restaurant before service to ensure standards are met?

  Yes

  No

  N/A

• Does the manager communicate and direct his team to prep for service?

  Yes

  No

  N/A

Battle station book.

• Has the critical tasks section been completed?

  Yes

  No

  N/A

• Are we ready?

  Yes

  No

  N/A

• Store 360 review

  Yes

  No

  N/A

• Tastes fresh and hot

  Yes

  No

  N/A

• Staff allocation.

  Yes

  No

  N/A

• Brief the team.

  Yes

  No

  N/A

• Get organised

  Yes

  No

  N/A

5 minute meeting. Does the manager.

• Bring all staff together and hold their full attention?

  Excellent

  Ok

  Practise

• 5 min meeting have a clear structure?

  Excellent

  Ok

  Practise

• Communicate with the staff using clear, body language, tone of voice, confidence and coaches staff using questions?

  Excellent

  Ok

  Practise

• Allocated all Luchadores their positions one by one?

  Excellent

  Ok

  Practise

• Explain all luchadores secondary jobs?

  Excellent

  Ok

  Practise

• Sets targets for each Luchadores using their feedback and the amigo challenge to set SMART goals?

  Excellent

  Ok

  Practise

• Discuss stock levels, national marketing, new product launches, LAM and cleaning duties based on the cleaning schedule.

  Excellent

  Ok

  Practise

• Mention and question the 2 main 5 min meeting agenda items decided upon during WIP.

  Excellent

  Ok

  Practise

Food safety checklist

• Has the store name, day, date, manager name and signature been completed.

  Safe

  At Risk

  N/A

• We're all raw products delivered been temperature checked?

  Safe

  At Risk

  N/A

Daily safety check.

• Are there hand soap dispensers at each hand basen and are they full?

  Safe

  At Risk

  N/A

• Is there roll towel available for all hand wash basins.

  Safe

  At Risk

  N/A

• Is the hand wash sinks water temp above 20 degrees?

  Safe

  At Risk

  N/A

• Sanitizer buckets and cloths available and in use?

  Safe

  At Risk

  N/A

• Gloves available for all food and prep Luchadores?

  Safe

  At Risk

  N/A

• White bag cutters sanitized?

  Safe

  At Risk

  N/A

• Store has minimum of two working thermometers.

  Safe

  At Risk

  N/A

• Ice and boiling test completed

  Safe

  At Risk

  N/A

Use by dates and FIFO

• All products expiry dates recorded and in date.

  Safe

  At Risk

  N/A

• If any products are expiring within two days, does the manager have a plan to use the stock and avoid wastage?

  Safe

  At Risk

  N/A

• Action plan:

• Are frozen pans full?

  Safe

  At Risk

  N/A

• Are any boxes of frozen products open? If so are all bags of frozen products labelled with expiry dates?

  Safe

  At Risk

  N/A

• Are the correct labeling techniques used for prepped products?

  Safe

  At Risk

  N/A

• UB date, prepped time, name of product and name of Luchadore who prepped the product.

• Are all frozen products in pans rotated?

  Safe

  At Risk

  N/A

• Are all prepped products within UB date?

  Safe

  At Risk

  N/A

• Is all fresh produce with UB date?

  Safe

  At Risk

  N/A

• Are all raw meats rotated?

  Safe

  At Risk

  N/A

Cold equipment check. All fridges must be below 5 degrees.

• Front line fridge

  Safe

  At Risk

  N/A

• Cool room.

  Safe

  At Risk

  N/A

• Grill fridge

  Safe

  At Risk

  N/A

• Drinks fridge.

  Safe

  At Risk

  N/A

Hot equipment and product check.

• Bain Marie above 75 degrees.?

  Safe

  At Risk

  N/A

• Warming draw above 70 degrees?

  Safe

  At Risk

  N/A

• All hot products above 60 degrees?

  Safe

  At Risk

  N/A

Critical incidents.

• All critical incidents recorded for the shift.

  Safe

  At Risk

  N/A

Operational safety.

Grill.

• Are grill staff using gloves while cutting?

  Safe

  At Risk

  N/A

• Are cross contamination procedures being followed?

  Safe

  At Risk

  N/A

• Are any products on grill in the danger zone?

  Safe

  At Risk

  N/A

• Is the quality of oil good?

  Safe

  At Risk

  N/A

FOH

• Are all staff wearing hats?

  Safe

  At Risk

  N/A

• Are gloves worn whenever touching food products?

  Safe

  At Risk

  N/A

• Is the line and restaurant tables properly sanitized throughout the shift?

  Safe

  At Risk

  N/A

BOH

• Is the three part sink procedure being followed with products sitting in the sanitized water for 1 minute minimum?

  Safe

  At Risk

  N/A

• Is all cleaning equipment clean and stored correctly?

  Safe

  At Risk

  N/A

• Is cooking oil disposed of correctly and oil drum is not full?

  Safe

  At Risk

  N/A

Ambience and vibe

• Is the music at the correct level?

  Yes

  No

  N/A

• Is the lighting set at bright during day and dim at night?

  Yes

  No

  N/A

• Is it a warm and comfortable in the restaurant?

  Yes

  No

  N/A

• Are doors and windows open or closed depending on weather conditions?

  Yes

  No

  N/A

• Is the vibe of the team energetic and friendly?

  Yes

  No

  N/A

• Does the manager lead by example and drive the energetic vibe?

  Yes

  No

  N/A

• Mexican yelling, do all staff call hot section by there Spanish names?

  Yes

  No

  N/A

Battlestations

• Is the manager in clear command of the shift.

  Yes

  No

  N/A

• Are all aces in their allocated positions?

  Yes

  No

  N/A

• Does the manager pick up on aces shifting from the spaces and verbally control them within 10 secs?

  Yes

  No

  N/A

• Is there always one Luchadore at the front ready to great our amigos.

  Yes

  No

  N/A

• Productivity, are all Luchadores on line during the rush period?

  Yes

  No

  N/A

• Does the manager control when their grill Luchadore comes and goes from line?

  Yes

  No

  N/A

• Does the manager delegate change over and cleaning duties as soon as the line is broken.

  Yes

  No

  N/A

• Does the manager lead by example with a friendly, polite and energetic attitude?

  Yes

  No

  N/A

• Is there enough staffing for service?

  Yes

  No

  N/A

Hola amigo

• Does the team make eye contact with our amigos?

  Yes

  No

  N/A

• Does the team great each amigo and ask how they are?

  Yes

  No

  N/A

• Does each team member smile to each amigo?

  Yes

  No

  N/A

• Does the press Luchadore offer assistance if our amigo needs it.

  Yes

  No

  N/A

• Does the team treat our amigos as friends and family?

  Yes

  No

  N/A

• Does the manager lead by example and performance manage the Luchadores if they are at fault?

  Yes

  No

  N/A

Marketing and merchandise

• Proactive, sharing the info with our amigos and Luchadores?

  Yes

  No

  N/A

• Following he visual merchandising plan?

  Yes

  No

  N/A

• Knows what marketing is running currently?

  Yes

  No

  N/A

• The manager and the team is up selling the current marketing item?

  Yes

  No

  N/A

Portion it right and roll it tight

• Hot food is good food

• Do all products look fresh and delicious?

  Yes

  No

  N/A

• Randomly test two products on the hot section, are the above 60 degrees?

  Yes

  No

  N/A

• What is the products name?

• Record temperate of the product.

• What is the products name?

• Record temperate of the product.

• Randomly taste two products on the hot section, are the above 60 degrees?

  Yes

  No

  N/A

• What is the products name?

• Does the product taste fresh and delicious?

  Yes

  No

  N/A

• Does the product taste fresh and delicious?

  Yes

  No

  N/A

• Randomly taste two products on the cold section, are the above 60 degrees?

  Yes

  No

  N/A

• What is the products name?

• Does the product taste fresh and delicious?

  Yes

  No

  N/A

• Does the product taste fresh and delicious?

  Yes

  No

  N/A

• Are the Luchadores product builds correct?

  Yes

  No

  N/A

• Are the Luchadores rolling correctly?

  Yes

  No

  N/A

• Do the Luchadores serve it with love?

  Yes

  No

  N/A

• Do the Luchadores ask customers opinion if the meal looks small?

  Yes

  No

  N/A

Make sure they don't miss out

• Does the press Luchadore help the customer decide on their meals?

  Yes

  No

  N/A

• Does the manager and team follow the agreed sales targets

  Yes

  No

  N/A

• Does the the team upsell;

  Yes

  No

  N/A

• Double meats

• Guacamole

• Jarritos

• Churros

• Does the Luchadore on till ask if the customer would like a loyalty card?

  Yes

  No

  N/A

• Does the Luchadore hold the card up for the customer to see?

• Does the Luchadore smile when they offer the card?

• Does the Luchadore explain they can download the app?

It's not the end of the line

• Are the tables cleaned within 5 mins?

  Yes

  No

  N/A

• Does the team, clear tables once customers have finished?

  Yes

  No

  N/A

• Does the designated team member sell churros while clearing tables?

  Yes

  No

  N/A

• Does the team ask for feedback from their amigos?

  Yes

  No

  N/A

• Does the dining room look clean and tidy?

  Yes

  No

  N/A

• Are the bins not full?

  Yes

  No

  N/A

• Do all Luchadores have head gear?

  Yes

  No

  N/A

• Are all Luchadores looking clean and presentable?

  Yes

  No

  N/A

• Do the Luchadore have a high level of engagement?

  Yes

  No

  N/A

Line presentation

• Is the line looking full from a customer perspective?

  Yes

  No

  N/A

• Is the line looking clean from a customer perspective?

  Yes

  No

  N/A

• Is the line wiped down whenever possible?

  Yes

  No

  N/A

• Is the glass clean?

  Yes

  No

  N/A

• Are the pans changed over?

  Yes

  No

  N/A

• Are the tongs and spoons changed over?

  Yes

  No

  N/A

• Is the grill cutting area clean and presentable?

  Yes

  No

  N/A

• Are the cleaning equipment out of view?

  Yes

  No

  N/A

• Is the press area tidy and clean?

  Yes

  No

  N/A

• Is the till area clean?

  Yes

  No

  N/A

• Is the bar area clean and tidy?

  Yes

  No

  N/A

• Are the fridges stocked and clean?

  Yes

  No

  N/A

• Are the fridges stocked and clean?

  Yes

  No

  N/A

Clean and safe

• Do all Luchadores follow the gloves procedure?

  Yes

  No

  N/A

• Are the hand wash basins clean and stocked?

  Yes

  No

  N/A

• Do the Luchadores wash their hands?

  Yes

  No

  N/A

• Rubbish bins BOH not overfilling?

  Yes

  No

  N/A

• Does the grill Luchadore wear a cutting glove?

  Yes

  No

  N/A

• Does the grill Luchadore wheat gloves when manipulating food?

  Yes

  No

  N/A

• Are the sanitizer buckets available and clean?

  Yes

  No

  N/A

• Do the Luchadores follow safe working practices?

  Yes

  No

  N/A

Gracias

• Do all Luchadores fair well all customers where possible?

  Yes

  No

  N/A

• Do they fair well with energy and passion?

  Yes

  No

  N/A

Labour

• Does the manager know his labour percentage?

  Yes

  No

  N/A

• What is the labour percentage?

• Has the manager planned breaks?

  Yes

  No

  N/A

• Does the manager plan to control labour?

  Yes

  No

  N/A

COGS

• Are burritos been weighed throughout shift?

  Yes

  No

  N/A

• Does the manager Give feed back on portion sizes?

  Yes

  No

  N/A

• Has the manager completed portion tests?

  Yes

  No

  N/A

• Is the rice, beans and fulling portioned correctly?

  Yes

  No

  N/A

Waste

• Has the waste been recorded for the day?

  Yes

  No

  N/A

• Is there too much food cooked?

  Yes

  No

  N/A

Invoicing

• Are all invoices received for the day?

  Yes

  No

  N/A

• Is mad week updated?

  Yes

  No

  N/A

• Are all orders placed before 12pm?

  Yes

  No

  N/A

• Has the email box been cleared before 12?

  Yes

  No

  N/A

• Has there been a staff meeting in the last month?

  Yes

  No

  N/A

• Is the manager on shift and up front between 12-2 or 6 -730?

  Yes

  No

  N/A

• Feedback for the manager on shifts.

• Main focus areas for the manager on shift.

• Manager on shift comments.

• Managers signature

  Sign