Mid Month Checklist

• Conducted on

  Date

• Prepared by

• Location
  Address

DoneSafe/ Food Safety/ PR Minimums

• All FSDC's signed off by both Restaurant Manager and Licensee

  Yes

  No

  N/A

• PM Task Sign Off Up to Date for Month

  Yes

  No

  N/A

• Monthly Safety Checklist Completed

  Yes

  No

  N/A

• Safety Squad Meeting/ Crew Trainers/ Managers Meeting Scheduled or Completed

  Yes

  No

  N/A

• All Martin Brower Deliveries entered on brandm8

  Yes

  No

  N/A

• A minimum of 1 hazard entered for the month

  Yes

  No

  N/A

• Any open incident reports/hazards actioned

  Yes

  No

  N/A

Send to Office

• Managers roster for next month (Ensure it is sent out to managers)

  Yes

  No

  N/A

• Managers roster labour projections calculator

  Yes

  No

  N/A

• Current month P&L calculator

  Yes

  No

  N/A

• Next months P&L calculator/projections

  Yes

  No

  N/A

• Any outstanding mail/ TFN forms/ terminated crew files

  Yes

  No

  N/A

Complete Stocktake

• Enter any BOC gas bills to balance stat variance at $0

  Yes

  No

  N/A

• Calculate Stat and Print

  Yes

  No

  N/A

• Review unexplained different report. Are all invoices and transfers entered?

  Yes

  No

  N/A

• Ensure top ten variances are double checked with Licensee or other mgr

  Yes

  No

  N/A

• Communicate top loss items to crew and managers.

  Yes

  No

  N/A

Visa Holders

• Review right to work check report- are there any Visa's expiring soon?

  Yes

  No

  N/A

• Complete VEVO tracking sheet. Are there any alterations which need to be made?

  Yes

  No

  N/A

Review with Rob and Lou at meeting

• Sales Ledger Comprehensive/ P&L reports/ Postings report

  Yes

  No

  N/A

• Current QCR + Combined Stat Report

  Yes

  No

  N/A

• Print unexplained difference report for the month to crosscheck with other store

  Yes

  No

  N/A

• Current months EOPS results

  Yes

  No

  N/A

• Register controls spreadsheet

  Yes

  No

  N/A

• Any Shift Assistant/Crew Trainer Promotions/ Management Courses

  Yes

  No

  N/A

• Any opportunities or new ideas to be implemented in the restaurant

  Yes

  No

  N/A