Information
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NCC SMT
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Client / Site
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Conducted on
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Prepared by
Safety
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Review hazard log and incident report
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Safety checks for Bulk CO2 and DT rotating Menu boards complete
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Daily Food Safety checklist completed as per day part/ Food Safety Plan
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Cash, safety and security procedures followed
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Safety Conversation planned and Completed
Communication/Inform
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Review sales projections, set targets and complete SPW
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Read memo's and review calendar
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Review eOPS data from previous and action
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Check crew appearance and communicate targets to area managers
Outside
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Car park and neighborhood free from litter (minimum 1 block)
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Flags are present and hoisted to the correct height
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Drive Thru lane, menu boards and landscaping clean and maintained
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Drive Thru Menu boards correct and readable
Service/ Drive Thru/ McCafe Area's
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Host scheduled with expectations set
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Dining Room/ patio and outside bins are changed or mashed down
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Appropriate lighting, HVAC and music/media
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Kiosks are logged in, clean and receipt paper stocked
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Table stands are in good repair
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Windows/ glass/ doors clean and free from hand marks
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High chairs and trays are available and clean
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Toilet floors, sinks and mirrors clean, soap stocked and hand driers operational
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Mop Buckets/ spot sweepers/ wet floors signs and equipment ready
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Condiment bar/ family station are clean and stocked, Balloons blown up and out
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Playland floors, seating and equipment clean and safe
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Front counter, Drive Thru floors are clean and dry
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Review outage file to ensure relevance
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Sanitized cloths available, clean and timed (including McCafe)
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Center island and front counter clean and stocked (as per store specific build to's)
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Equipment calibrated, clean, sanitized and in good repair
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Drive Thru clean and stocked (as per store specific build to's)
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OAT and pass through are clean and stocked
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McCafe cabinet clean, stocked, appealing and timers present
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McCafe equipment, prep benches, floors and stainless clean
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Front counter and McCafe menu board layout correct (including CRTs)
Kitchen
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CYT station clean and stocked, secondary timers present
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MFY line clean and stocked, secondary timers present
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Ensure sufficient CYT buns and guacamole are pulled
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Equipment clean and in good repair
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PLS accurate and VCM being followed
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Filters back-Flushed, scrapers and spatulas sharpened
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Grilled products area stocked, clean and secondary timers present
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Fried products are stocked, clean and secondary timers present
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3rd sink and mop buckets set up, Solid Sense blocks filled. Wash room floors and walls clean
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Sanitised cloths available, clean and timed
Stock Areas
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Walk-in fridge clean, tidy, rotated, enough stock available (within date) and lock
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Walk-in Freezer clean, tidy, rotated, enough stock available (within date), no open meats exposed and locked
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Additional fridge/ freezers clean, tidy, rotated, stocked and timers set.
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Dry stock areas clean, tidy, rotated, enough stock and lock
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Coke syrup area clean, stocked and rotated
Other Areas
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Corral clean, tidy, ground dry and free of oil, dumpster lids closed and gates locked
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Back door locked, Training/ crew room clean and tidy
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Ipad and Crew PC operational and clean.
On shift
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Assign and follow-up task from pre-shift
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Provide feedback and score to the previous Shift Manager
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Monitor Sales and react to fluctuations ( positioning, staff and stock levels)
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Ask Ask Tell being demonstrated on shift
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Stay visible and actively manage by observing service and production barriers, danger zones.
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Greet Crew, check appearance
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Follow up on area managers and targets set. Reward success.
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Waste accurately recorded and entered
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Daily stat actioned and communicated
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Planned and Daily Maintenance and cleaning task complete
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Interact with guest, role model hospitality and follow Customer Recovery Process when necessary
