Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
BACK OF THE HOUSE
BOH STATION
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1. All refrigeration in good working?
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2. All refrigeration clean and maintained ?
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3. All equipment and tools in good condition?
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4. All equipment and tools clean and maintained?
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5. No expired items
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6. Kitchen line set up properly (labels and food handling)
STATIONS (SNAPSHOT PER STATION)
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FRY/SALAD
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BROIL/POINT
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HOT PREP
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BAKE
FOCUS FOR VISIT: Critical Items and Sauces
BOH ESSENTIALS
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A. Master Recipe/Line recipes (available complete and updated)
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B. Production sheet (Updated, available and being used.
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C. Sanitation bucket and bottle in set up and in use (bleach or multi quat)
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D. Sharp and clean knives.
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E. Clean as you work. Clean as you go
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F. Cutting boards clean and sanitized (stacked and no stains)
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G. Back door always locked.
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H. Ceiling clean and in good repair
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I. No busted lights.
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J. ACU working, clean and maintained.
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K. Fresh air working
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L. Hand washing sink- Complete set up with sanitation amenities
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M. Floors- dry and clean
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N. NSF FORMS- Updated and being used
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O. Taste and temp- Linecheck
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P. Kitchen generally clean.
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Q. No presence of insects, flies and cockroaches.
BOH TEAM MEMBER
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1. Complete Uniform
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2. Hygiene-Wearing facemask, Clean nails, haircut, no accessories
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3. Blue towel available
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4. Wearing black cap
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D. Randomly ask questions about store updates
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12 POINTS OF GUEST CONTACT
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1. At the door; smile and greets guests enthusiastically. Tells the story (Hand Cut Steaks, Fresh Baked Bread, Legendary Margarita, Ice Cold Beer), Insists Safety protocols at the door
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2. Hosts introducing MOD, Server's name and store promotions
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3. Server introducing his/her name. Suggesting complete meal to guests.
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4. Serving & delivering items in proper sequence, using proper serving gears & timing
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5. Apply "zooming-in" service.
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a. Neat table organization
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b. Guest focus, command position, guest engagement
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c. Applying A+ (cracked pepper, Russian service, change plate)
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6. Proper timing of check back
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7. Secondary services- Refilling of drinks, offering glass of water, pre buss and remove clutters on table
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8. Offering desserts and coffee (nespresso)
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a. Desserts (5-7 mins)
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b. Coffee (3-5 mins)
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9. Correct serving gear for desserts
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10. 2 Seconds bill out
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a. Returning of change or voucher (2 mins)
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11. Thanking and inviting the guests on their next visit.
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12. Assisting and opening the door for the guest upon leaving. (If applicable)
FRONT OF THE HOUSE
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1. Tables and chairs are aligned. No wobbling tables.
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2. Service stations- set up complete, organized and maintained
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3. No busted lights
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4. Dining temperature- comfortable temperature
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5. Dining music and TV- working and not too loud
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6. Command Position Points on each Stations
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7. All FOH and managers are wearing mask.
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8. Alcohols/ Sanitizers are placed in all areas of restaurant
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9. Expo Area- no clutters / eyesore. cleaned and maintained.
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10. Bar area- soiled glasses stacked properly
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11. Bar area- no clutters/ eyesore. cleaned and maintained
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12. Bar area- All equipment in good condition
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13. Bar area- All equipment is cleaned and maintained.
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14. Bar area- Rolodex, bar recipe available and updated
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15. Bar area- glasses are sparkling clean
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16. Bar area- Juices, bar items labeled and organized
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17. Bar area- TV, bottle displays. cleaned and maitained.
FOH TEAM MEMBERS
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A. Complete Uniform
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B. Apron accessories- 3 click pen and lighters, tickler, sanitizer, wine opener
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C. Hygiene- Wearing facemask, clean pony tail, proper earrings, clean cut for male, no nail polish,
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D. Randomly ask questions about store updates
MOD ESSENTIALS
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1. Wearing proper management dress code.
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2. 100% table visit. First Time Guest Program execution.
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3. Conducts Alley Rally.
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4. Update alley rally board
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5. No 86
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6. Updated communication board
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7. Mag card accountability. Not being used by staffs. Not placed in the POS.
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8]'. UPDATED FORMS: FOH Gut Check Form, Management Meeting Form, Ticket Time Monitoring, BFF Monitoring Form, FTG form, Petty Cash Audit (Cash & Receipts)
CLOSING ESSENTIALS
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1. Business hours posted & visible.
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2. Guests are still attended to even on closing period.
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3. Front & back doors are locked at all times.
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4. Storage areas are locked.
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5. No "86" items during last call.
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6. Oyster theory during closing tasks.
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7. MOD in dining until last guest
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8. Closing time schedule is properly observed.
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9. Tables are properly sanitized and checked by MOD.
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