MLC Rigby Carvery Audit

• Audit Title

• Location

• Conducted on

  Date

General Information

• Select date

  Date

• Supervisor (s) on duty (Front of House) (Kitchen)

FRONT OF HOUSE STANDARDS

• Servers stocked as per standard 1. Coffee saucers out ready 2. Ice-cream, scoops and bowls 3. Cutlery, sauces and condiments available 4. Cake slices and tongs

• Servers display POS as per standard 1. Cake domes (Rigby Responsibility) 2. Desserts in the fridge (Kitchen Responsibility) 3. Labels displayed with cakes/desserts 4. Front drinks fridge stocked (no toasties)

• Rigby Carvery pull ups in place 1. Bowling doors x 1 2. Rigby doors x 1 pull up with instructions

• Dessert Menu & Specials displayed at the food till 1. Desserts menu displayed in the fame next to the till 2. Specials / Starters displayed at the food till

• As the Supervisor assisted you in your tasks

• Bar area tables clean & tidy 1. Chairs tucked in, tables clean and polished 2. No menus, salt & peppers on the tables

• Opening/ Closing checks / temperatures completed 1. Documentation all filled 2. Documentation filled has been completed to standard

Carvery Units standards

• Carvery area layout setup correctly 1. Three units with two tables 2. Plates, utensils and napkins available 3. Condiments, spoons and gravy kettle 4. Barrier queuing system in place

• Power boards behind Carvery units safely setup 1. Power boards out of the way of the carver 2. All wires taped to the floor and around perimeter 3. All out of the customer visibility as much as possible

• Carvery units clean and free of food debris 1. FOH and Carver/ runner to check throughout and wipe any food debris from the units 2. FOH to check and refill sauces with kitchen

• Tables set as per standard 1. All tables set with napkins, fork, knives and dessert spoons 2. A5 dessert frames on all tables 3. Carvery menu slotted inside the A5 dessert frames 4. Matching salt and peppers

• Low seating from the bar area visible 1. Low bar seating from Carvery unit area moved into the restaurant near first section

• Tables and chairs set neatly as per standard 1. Chairs under tables 2. Any setups/bookings in place 3. Tables on an angle

• Lighting and sound 1. Warm coloured lights (e.g. Red, pink) 2. All lights switched on and blinds up 3. Bar area low lighting 4. iPod playing music in all area, set at a reasonable volume and music type to be easy listening

Staffing Observations

• FOH Supervisor present

  Yes

  No

  N/A

• Is the FOH Supervisor: 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they directing staff 4. Are they show/ promoting excellent customer service standards

• BOH Supervisor present

  Yes

  No

  N/A

• Is the BOH Supervisor: 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they directing staff 4. Are they show/ promoting excellent customer service standards

• Table 1 present

  Yes

  No

  N/A

• Is the Table 1 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they cleaning and carrying out tasks to the correct standard 4. Are they showing/ promoting excellent customer service standards 5. Are they upselling desserts 6. Providing a warm welcome or farewell

• Table 2 present

  Yes

  No

  N/A

• Is the Table 2 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they cleaning and carrying out tasks to the correct standard 4. Are they showing/ promoting excellent customer service standards 5. Are they upselling desserts 6. Providing a warm welcome or farewell

• Carvery Till present

  Yes

  No

  N/A

• Is the Carvery till person 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they taking orders correctly and upselling 4. Are they showing/promoting excellent customer service standards (providing a warm welcome)

• Runner present (FOH)

  Yes

  No

  N/A

• Is the FOH Runner 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they showing/ promoting excellent customer service standards

• Bar 1 present

  Yes

  No

  N/A

• Is the Bar 1 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they showing/ promoting excellent customer service standards

• Bar 2 present

  Yes

  No

  N/A

• Is the Bar 2 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they showing/ promoting excellent customer service standards

• Carver present

  Yes

  No

  N/A

• Is the Carver 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they showing/ promoting excellent customer service standards 4. Are they promoting a 'clean as go' policy

• Runner (BOH) present

  Yes

  No

  N/A

• Is the BOH Runner 1. In the correct uniform (name badge, top, trousers, Apron) 2. Are they working at a productive pace 3. Are they showing/ promoting excellent customer service standards 4. Restocking and replenishing the Carvery (when required)

Addition information

• Has the FOH / Kitchen briefing been carried out @ 11am ish?

  Yes

  No

  N/A

• Has information been passed over to non-attendees?

  Yes

  No

  N/A

• Is the function bar area clean and tidy (this area is customer facing)?

  Yes

  No

  N/A

• No staff drinks on the bar?

  Yes

  No

  N/A

• All bags in allocated staff area (hung up opposite Rigby Rotas)?

  Yes

  No

  N/A

Signatures

• FOH Supervisor sign

  Sign

• BOH Supervisor sign

  Sign

• Manager(s) sign

  Sign