OER Alamo - August 2013

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Facilities-Upon Arrival

• Outside entrance is clean, well kept and welcoming

  Yes

  No

  N/A

• Tension barriers are used with high volume to ensure a formal line

  Yes

  No

  N/A

• Trash is emptied when full

  Yes

  No

  N/A

• Flowers are alive, no dead weeds

  Yes

  No

  N/A

• Tables and chairs are in good condition

  Yes

  No

  N/A

• Marquee or digital sign is in working order, correct and up to date movies are displayed

  Yes

  No

  N/A

• Building neon is working and turned on and off at appropriate times

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Lobby/Waiting Area

• All lights are on and working properly

  Yes

  No

  N/A

• Music on, set to an appropriate level, station set to a guest appropriate station

  Yes

  No

  N/A

• Televisions on, set to an appropriate station, volume at an appropriate level

  Yes

  No

  N/A

• Floors, walls and ceiling are clean, free of dirt, dust and residue

  Yes

  No

  N/A

• Fixtures and furniture are clean, free of dirt, residue and gum

  Yes

  No

  N/A

• All posters and ad material is up to date, and displayed professionally

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Restrooms

• All lights are on and working properly

  Yes

  No

  N/A

• Mirrors are clean and streak free

  Yes

  No

  N/A

• Counter is clean and free of water

  Yes

  No

  N/A

• Floors, walls, partitions and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Paper towel dispensers and soap dispensers are in good working order and are properly stocked

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Box Office

• All lights are working properly

  Yes

  No

  N/A

• Floors, walls, and ceiling are clean, free of dirt residue and gum

  Yes

  No

  N/A

• Windows are clean and streak free

  Yes

  No

  N/A

• Counter is free of clutter, everything has a specified place and looks visibly pleasing

  Yes

  No

  N/A

• All posters and ad material is up to date, and displayed professionally

  Yes

  No

  N/A

• Movie times are correct and up to date

  Yes

  No

  N/A

• Microphones work and are in good condition

  Yes

  No

  N/A

• Ticketing terminals work and are in good condition

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Bar

• All lights are on and working properly

  Yes

  No

  N/A

• Televisions on, set to an appropriate station, volume at an appropriate level

  Yes

  No

  N/A

• Floors, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Fixtures and furniture are clean, free of dirt, residue and gum

  Yes

  No

  N/A

• Wine and beer are properly displayed

  Yes

  No

  N/A

• All posters and ad material is up to date, and displayed professionally

  Yes

  No

  N/A

• Bar top is clean and free if dirty dishes, water and clutter

  Yes

  No

  N/A

• Menus are available to the guest

  Yes

  No

  N/A

• Equipment is in good condition and working correctly

  Yes

  No

  N/A

• Sodas are calibrated correctly - Brix kit is used and available for verification

  Yes

  No

  N/A

• Ice scoop is used when filling cups with ice, stored properly

  Yes

  No

  N/A

• Guest greeted promptly with a smile when approaching e bar

  Yes

  No

  N/A

• Glassware is clean, spotless, dry and in an appropriate place

  Yes

  No

  N/A

• Ice cream machine is clean, working properly and has enough product for volume

  Yes

  No

  N/A

• Supply levels (glassware, buckets, ect) are adequate for business

  Yes

  No

  N/A

• Bar terminal works and is in good condition

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Theatres

• All lights are on and working properly and set to the correct level

  Yes

  No

  N/A

• Floors, carpets, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Track lighting is illuminated

  Yes

  No

  N/A

• Back takes are organized, stocked, free of dishes, and clean

  Yes

  No

  N/A

• Sanitizing & Cleaning materials are available and labeled correctly

  Yes

  No

  N/A

• Chairs are clean, in good condition, armrests work properly, and properly bolted to the ground

  Yes

  No

  N/A

• Tables are clean, in good condition, and are properly bolted to the ground

  Yes

  No

  N/A

• Tables are stocked with Menus, paper and sharpened pencils and pens have ink

  Yes

  No

  N/A

• Menus are up to date, clean, in good shape and properly displayed

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Expo

• All lights are on, covered and working properly

  Yes

  No

  N/A

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Sanitizing & Cleaning materials are available and labeled properly

  Yes

  No

  N/A

• Tables are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Steam wells are clean, in good condition, and are free food debris

  Yes

  No

  N/A

• Warmers are in good condition, working properly and holding correct temperatures

  Yes

  No

  N/A

• Shelves are clean, in good condition and are free of food debris

  Yes

  No

  N/A

• Coolers are holding proper temperature and are in good working order, with thermometer

  Yes

  No

  N/A

• Coolers are clean, no food debris or standing water

  Yes

  No

  N/A

• Drinks have lids and are all below product

  Yes

  No

  N/A

• Hand sinks are clean, stocked, and in good working condition

  Yes

  No

  N/A

• Utensils are in good working order, present and used

  Yes

  No

  N/A

• Plateware is in good condition, stocked, clean and stored in a sanitary way

  Yes

  No

  N/A

• Plateware matches the corresponding food per build book

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Kitchen

• All lights are on, covered, and working properly

  Yes

  No

  N/A

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Sanitizing & Cleaning materials are available and labeled properly

  Yes

  No

  N/A

• Tables are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Shelves are clean, In good condition, and are free of food debris

  Yes

  No

  N/A

• Coolers are holding proper temperature and are in good working order, with thermometer

  Yes

  No

  N/A

• Coolers are clean, no food debris or standing water

  Yes

  No

  N/A

• Fryer is in good condition, working properly, and holding correct temperature

  Yes

  No

  N/A

• Flat-top is in good condition, working properly, and holding correct temperature

  Yes

  No

  N/A

• Pizza oven is in good condition, working properly, and holding correct temperature, cleaned regularly

  Yes

  No

  N/A

• Dough Mixer is in good condition, working properly, and has all the attachments

  Yes

  No

  N/A

• Slicer is in good condition, working properly, and has all the attachments

  Yes

  No

  N/A

• Dough Roller is in good condition, working properly, and has all the attachments

  Yes

  No

  N/A

• Range is in good condition, all burners and oven light work properly, and cleaned regularly

  Yes

  No

  N/A

• Drinks have lids and are all below product

  Yes

  No

  N/A

• Hand sinks are clean, stocked, and in good working condition

  Yes

  No

  N/A

• Utensils are in good working order, present and used

  Yes

  No

  N/A

• Plateware is in good condition, stocked, clean and stored in a sanitary way

  Yes

  No

  N/A

• Plateware matches the corresponding food per build book

  Yes

  No

  N/A

• All Builds and Recipes are current

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Dish/Dry Storage Cleanliness

• All lights are on, covered, and working properly

  Yes

  No

  N/A

• All lights are on, covered, and working properly

  Yes

  No

  N/A

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Sanitizing & Cleaning materials are available and labeled properly

  Yes

  No

  N/A

• Tables are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Shelves are clean, In good condition, and are free of food debris

  Yes

  No

  N/A

• Items are labeled with the date they were received

  Yes

  No

  N/A

• Product has the correct rotation FIFO

  Yes

  No

  N/A

• Dish machine is clean, in good condition, and water is changed out every 2 hours

  Yes

  No

  N/A

• Clean dishes are stored in a sanitary way

  Yes

  No

  N/A

• Dirty dishes are stacked and organized

  Yes

  No

  N/A

• Proper chemical test strips are available and used

  Yes

  No

  N/A

• Dish machine reaches proper temperature

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Walk-In/Freezer Cleanliness

• All lights are on and working properly

  Yes

  No

  N/A

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Speed racks are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Cooler and Freezer are holding proper temperatures and are in good working order, thermometer present and working

  Yes

  No

  N/A

• Items are labeled with the date they were received

  Yes

  No

  N/A

• Product has the correct rotation FIFO

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Facilities-Mezzanine Cleanliness

• Area is clean, organized, SPARTAN

  Yes

  No

  N/A

• Proper tools are available

  Yes

  No

  N/A

• Build up table is in good working order

  Yes

  No

  N/A

• Platters are in good working order

  Yes

  No

  N/A

• Projectors are in good working order

  Yes

  No

  N/A

• Sound towers are in good working order

  Yes

  No

  N/A

• DVD/Bluray's are in good working order

  Yes

  No

  N/A

• Preshow projectors are in good working order

  Yes

  No

  N/A

• Correct aperture plates - no over-projecting

  Yes

  No

  N/A

• Theatre masking is correct and in good condition

  Yes

  No

  N/A

• Lens is projecting clearly and each theatre can project in both scope and flat

  Yes

  No

  N/A

Service-Bar Hospitality

• Correct/clean/complete uniforms are being worn, checked on a daily basis; full uniform on arrival and departure

  Yes

  No

  N/A

• Proper hygiene practices are followed - shaving, jewelry, ect.

  Yes

  No

  N/A

• Bartender outgoing, energetic, friendly, and smiling

  Yes

  No

  N/A

• Acknowledges guest by name and greets within 1 minute, interacts throughout the entire experience

  Yes

  No

  N/A

• Bartender has extensive knowledge of the menu; invites waiting guest/guests to eat at the bar

  Yes

  No

  N/A

• Bartender ringing up each transaction, maintaining ongoing total

  Yes

  No

  N/A

• Teamwork Utilized in all areas

  Yes

  No

  N/A

• Suggestive selling of drinks and appetizers observed

  Yes

  No

  N/A

• Observe bartender checking ID's for people of legal age

  Yes

  No

  N/A

Service-Projection

• Preshow is playing, has correct volume and a clear picture, no blue or blurry spots

  Yes

  No

  N/A

• Preshow is not over projecting in the masking or under projecting

  Yes

  No

  N/A

• Theater I "opened" 30 minutes before the show starts

  Yes

  No

  N/A

• Theaters programmed to hold 72 degrees during hours of operation.<br><br>

  Yes

  No

  N/A

• Preshow lights are set to the correct illumination

  Yes

  No

  N/A

• Ad tape is played before the start time of the show

  Yes

  No

  N/A

• Movie starts on time

  Yes

  No

  N/A

• Lights are set to Movie watching level

  Yes

  No

  N/A

• Movie volume is correct and appropriate for the movie

  Yes

  No

  N/A

• Movie plays in its entirety

  Yes

  No

  N/A

• Lights are turned up when the credits start (unless movie has credit sequence)

  Yes

  No

  N/A

People Development-Training

• All training is completed per the ADC guidelines<br>

  Yes

  No

  N/A

• Venue has a manager in charge of training

  Yes

  No

  N/A

• Venue has a roster of all trainers for FOH and BOH

  Yes

  No

  N/A

• Venue has at least one trainer for each position

  Yes

  No

  N/A

• Venue has access and understands how to use/navigate Franconnect

  Yes

  No

  N/A

• Venue has printing capabilities/understands how to print all training materials

  Yes

  No

  N/A

• Venue has a file for each staff member with evaluations and all staff documents

  Yes

  No

  N/A

• All training is performed by trainers

  Yes

  No

  N/A

• All trainers are in proper uniform

  Yes

  No

  N/A

• All trainers meet the minimum requirements to be a certified trainer

  Yes

  No

  N/A

• Training schedules are posted for trainer and trainees

  Yes

  No

  N/A

• Training schedule reflects each trainee has an assigned trainer for each day of training

  Yes

  No

  N/A

• All trainees receive a Survival Guide or Workbook for each position they are training for

  Yes

  No

  N/A

• All trainers receive a Training Card on every training shift

  Yes

  No

  N/A

• Trainers understand how to use all training materials for the position they are training

  Yes

  No

  N/A

• Daily evaluations complete, managers review with trainee and trainer

  Yes

  No

  N/A

• Trainers understand how to give a constructive evaluation

  Yes

  No

  N/A

• Certifications are taken and graded/reviewed by trainer and manager on the training shift

  Yes

  No

  N/A

• Trainers always consider guests first and never let the guests experience suffer

  Yes

  No

  N/A

• Managers follow up with every trainee on every training shift

  Yes

  No

  N/A

• Tastings are performed at the end of appropriate training shifts

  Yes

  No

  N/A

• All trainers receive a bi-annual evaluation on training performance

  Yes

  No

  N/A

• Managers are active in the "on the job" coaching

  Yes

  No

  N/A

• Staff member 30-day and yearly evaluations are complete (Cesar check-this!!!)

  Yes

  No

  N/A

• Managers encouraging and stressing teamwork throughout shift; upbeat and enthusiastic work environment

  Yes

  No

  N/A

• All reward and recognition programs are followed and up to date

  Yes

  No

  N/A

• Trainer meetings are scheduled and conducted once a month

  Yes

  No

  N/A

• Trainer meetings have clear agendas and goals

  Yes

  No

  N/A

• Training meetings have opportunities for trainers to provide feedback and ideas

  Yes

  No

  N/A

• Trainer outings are scheduled and held quarterly

  Yes

  No

  N/A

Food and Beverage-Food and Beverage Standards

• Ticket times are monitored by manager and communicating with management team on radios

  Yes

  No

  N/A

• Appropriate ticket times are met

  Yes

  No

  N/A

• Perfect presentations - correct garnishes, dry metal crafts, recipes followed, correct portion sizes and end result of all food looks like build picture

  Yes

  No

  N/A

• Mid sets the pace and conducts the orchestra; keeps noise to a minimum, communicates clearly to the line and protects food quality at all times

  Yes

  No

  N/A

• "Hot food hot, cold food cold" followed- temperature of plateware matches the dish- cold food, cold bowl

  Yes

  No

  N/A

• All prep, line builds, product specs, and bar builds are current, complete, and maintained neat and organized

  Yes

  No

  N/A

• Expo line is staffed by experienced crew with a "push back" mentality

  Yes

  No

  N/A

• All metal crafts are being dried before use

  Yes

  No

  N/A

• All salad trays are being dried before use

  Yes

  No

  N/A

• Prep list has visible signature of KM approving all prepped food

  Yes

  No

  N/A

• Prep manual is always open and used during prep; proper procedures followed

  Yes

  No

  N/A

• Kitchen Cut Size Chart posted

  Yes

  No

  N/A

• Kitchen staff members are knowledgeable of their stations: line builds; product specs; shelf lives, rotation, labeling, safety/sanitation

  Yes

  No

  N/A

• Fryer oil is being changed weekly and filtered nightly

  Yes

  No

  N/A

• Training posters are hung, clean and being used

  Yes

  No

  N/A

Food and Beverage-Linechecks

• Tasting spoons available for staff<br>

  Yes

  No

  N/A

• All line checks are performed by manager or certified shift leader and completed thoroughly

  Yes

  No

  N/A

• Supplies used: digital thermometer, Ph test strips, follow-up sheets, scale, Sani Bucket, spoons

  Yes

  No

  N/A

• Temps taken on all hot and cold items, recorded on line check sheet; portioning is consistent

  Yes

  No

  N/A

• Any food temps found to be maintained outside of the "Danger Zone" 41° to 140° are corrected immediately

  Yes

  No

  N/A

• Cold well pans 1" below rim; amounts of product accurate for shift/day of week

  Yes

  No

  N/A

• Linecheck is the most current update available

  Yes

  No

  N/A

• "If we make it, we taste it" is being followed consistently

  Yes

  No

  N/A

• Completed Linecheck is filed and held on-hand as a record

  Yes

  No

  N/A

• Proper containers/pans, measuring cups/spoons, drip inserts, ice bags, and lids utilized where needed and required

  Yes

  No

  N/A

• Open bottles of wine are properly dated, pumped, and stored. 4 day shelf life is strictly adhered to, not used in the kitchen

  Yes

  No

  N/A

• All alcohol product, including wine, is approved and present, no substitutions, bar drinks are made to recipe

  Yes

  No

  N/A

• Linecheck includes bar, salad, and dessert

  Yes

  No

  N/A

• Product properly labeled, dated, and rotated; shelf lifes adhered to

  Yes

  No

  N/A

Manager Operations-Running the Shift

• Hourly staffing levels accurate to volume (no one over ratio, shows not "sold out" because of lack of staff)

  Yes

  No

  N/A

• Maximum of 40 per server

  Yes

  No

  N/A

• Managers utilize good judgement when making cuts, properly communicates section assignments/responsibilities to staff

  Yes

  No

  N/A

• Schedules and labor proformas are used and adhered to; productivity is maximized as a result

  Yes

  No

  N/A

• "Rush ready" at all times, especially one hour before the first movie and at 6pm

  Yes

  No

  N/A

• Manager controls proper guest flow and is aware of lines at the ticket booth

  Yes

  No

  N/A

• Manager is focused in maintaining tour quality standards throughout the shift

  Yes

  No

  N/A

• Manager directly sets the pace for a sense of urgency in the staff at all times

  Yes

  No

  N/A

• Manager continuously follows up on shift goals

  Yes

  No

  N/A

• Manager recognizes and rewards good behavior with positive reinforcement

  Yes

  No

  N/A

• Manager is aware and coaches opportunities to all staff members

  Yes

  No

  N/A

• Manager is visible and visiting guests when they enter, the bar area, asking specific questions regards to the experience

  Yes

  No

  N/A

• Manager effectively handles guest opportunities and ensures guest return; staff communicates to managers on all guest issues

  Yes

  No

  N/A

• Correct and clean attire being worn. Manager looks professional and on brand

  Yes

  No

  N/A

• Restrooms maintained tour quality throughout shift, with individual restroom checks completed every 30 minutes

  Yes

  No

  N/A

• Preshifts are performed each day for both kitchen and service staff

  Yes

  No

  N/A

• Shift contests are being performed for both the kitchen and the service staff respectfully

  Yes

  No

  N/A

Manager Operations-Operations & Licenses

• 5 in 1 Poster: (FMLA, Polygraph, OSHA, FLSA Minimum Wage Retirement, Equal Employment Opportunity)

  Yes

  No

  N/A

• USERRA Poster (distributed 3-16-05)

  Yes

  No

  N/A

• Choke Poster

  Yes

  No

  N/A

• Work Related Injury Plan 6 Notification Posters - (English & Spanish)

  Yes

  No

  N/A

• Unemployment

  Yes

  No

  N/A

• TX Payday Notice

  Yes

  No

  N/A

• Child Labor

  Yes

  No

  N/A

• Local hospital phone/address/map posted in conspicuous area, and is readily accessible to guest/staff members

  Yes

  No

  N/A

• First Aid kit available, readily accessible for guest/staff members, and stocked with adequate/ample supplies

  Yes

  No

  N/A

• Entire office is clean, organized, and clutter free at all times- including file cabinets/shelving. Till/chairs are in good working condition

  Yes

  No

  N/A

• Emergency Action Binder in office

  Yes

  No

  N/A

• I9 Binder is 100% complete and current, staff members are 100% ABC/TABC/Food Handler complaint where applicable

  Yes

  No

  N/A

• Most recent Steritech inspection is kept for records and is above a 85%

  Yes

  No

  N/A

• Invoices are logged weekly, no pending or held invoices

  Yes

  No

  N/A

• Most recent health inspection is kept for records and is above a 90%

  Yes

  No

  N/A

• All termination forms are sent to HR

  Yes

  No

  N/A

Manager Operations-Money Handling

• Petty cash is correct, PCRs done as needed; safe has correct amount of drawers, BOGs, paychecks, gift cards

  Yes

  No

  N/A

• Bad debt/Overages are reconciled/deposited immediately

  Yes

  No

  N/A

• No outstanding debt, or petty cash tickets without actual receipts

  Yes

  No

  N/A

• No staff member bonuses paid out of petty cash, benefits must be signed for by actual staff member with SS#

  Yes

  No

  N/A

Manager Operations-Linechecks

• All line checks are performed by a manager or certified shift leader and completed thouroughly

  Yes

  No

  N/A

• Supplies used: digital thermometer, Ph test strips, follow-up sheets, scale, Sani Bucket, spoons

  Yes

  No

  N/A

• Temperatures are taken along with line check <br><br><br>

  Yes

  No

  N/A