Title Page
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Conducted on
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Prepared by
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Location
Section 1: Shopfloor
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Is the ACD flow correct (Ambient & Freezer)?
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Are all SHCs correct (Ambient & Freezer)?
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Are there any ticketing issues (Ambient & Freezer)?
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Flow correct for wines?
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SHCs correct for wines?
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Ticketing correct for wines?
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Flow correct for Brewery?
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SHCs correct for Brewery?
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Ticketing correct for Brewery?
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Are tills SHCs set correctly?
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Carrier Bags SHCs set correctly?
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SHCs correct for Spirits?
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Flow correct for Spirits?
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Ticketing correct for Spirits?
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Comments or Next Steps?
Section 2: Availability
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Total number of Freezer Offsales?
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Total number of Ambient offsales?
Section 3: Warehouse
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Backstock Ambient well organised?
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All ambient backstock recorded in the ACD? (Including Bulks and Xmas)
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Total pallets of mixed ambient backstock (to the nearest pallet)?
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All freezer backstock recorded in ACD?
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Total number of pallets of freezer backstock (to the nearest pallet excluding LO)?
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Comments or next steps?
Section 4: Management Knowledge ZTG
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Position of EE (SM/DSM/ShM) minimum of 2 people
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ZTG What time should you start?
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Which order areas should you ZTG?
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How do you check backstock on ACD when completing ZTG?
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What is suspicious stock? Why check it?
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Which two figures should you include when recording suspicious stock?
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Should you complete ZTG if you have overspill?
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Should you complete ZTG if you have freezer breakdown?
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Do you need to ZTG on wine tour?
Section 5: Management Knowledge Morning Email
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What action do you take with morning email?
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When does this have to be actioned?
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How do you react to a D line on morning email?
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How do you react to a TD line on morning email?
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What information needs to be passed on to the evening manager?
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What is the deadline for this to be actioned?
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Has there been initials or dates added to the email for accountability? (Check file)
NEXT STEPS
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What are the points to be actioned before the 30th September 2019?