P.M. MANAGER CHECKLIST

• Prepared by

• Conducted on

  Date

ARRIVAL - 2:00PM to 5:00 PM

• Speak with Opening Manager about anything you need to know. What breaks are still left?

• Check with Kitchen to make sure produce order been completed? (Tuesday, Thursday, Saturday)

• Count and verify change fund with Opening Manager.

• Hand out night checklist and verify that they are being completed to get ready for dinner rush.

• Count down tills as needed.

• Check cleanliness of restaurant. What needs to be completed before day team leaves?

• Have someone conduct a parking lot check. List the person below.

4pm

• Complete Food Safety Check before Dinner

• Check cleanliness of restaurant.

5:00 PM

• Is everything stocked and ready on front counter?

• Is everything completed and ready to go in kitchen?

• Check LEAN to verify that all items are being completed.

• NO BREAKS BETWEEN 5:30 PM AND 7:00 PM.

7:00 PM

• Check restaurant for cleanliness. What needs to be completed? Make sure checklists are being completed.

• Complete breaks as needed.

8:00 PM

• Is last trash run being completed? (2 people if dark out)

• Is kitchen beginning dishes?

• Verify that front counter/kitchen/dining room is beginning closing duties. (Don't sacrifice customer service for closing.)

9:00 PM

• Continue monitoring closing duties.

• Count change fund.

• Count remaining tills as able.

9:55 PM - Perform Safety Check of Restaurant

• Check bathrooms, playground, dining room to see who is still in restaurant.

10:00 - Closing

• Lock all entry doors (both main and western entrance door, and drive-thru window.

• Turn off menu board lights on light panel and Signage by back door.

• Count remaining tills and close remaining open registers

• Close day on computer

• Finish filling out shift report and email.

• Help team with closing duties.

10:25 PM - Final Checks

• Are bathrooms clean?

  4

  3

  2

  1

• Is the playground clean?

  4

  3

  2

  1

Final Check - Dining Room / Front Counter

• Are the windows and door windows clean and free of smudges?

  4

  3

  2

  1

• Are the tables and chairs clean and free of crumbs/build up/smudges?

  4

  3

  2

  1

• Are the counters clean and condiment counter stocked?

  4

  3

  2

  1

• Is the floor clean, along with the drains?

  4

  3

  2

  1

• Is front counter stocked and cleaned? Dishes put back where they belong?

  4

  3

  2

  1

• Is drive thru stocked and cleaned? All dishes back where they belong? Is drive-thru window locked?

  4

  3

  2

  1

Final Check - Kitchen

• Are all heating units off?

  4

  3

  2

  1

• Are fries stocked, chicken covered, and thaw cabinet with chicken in it for next day?

  4

  3

  2

  1

• Are all dishes put away? Surfaces cleaned and sanitized?

  4

  3

  2

  1

• Has back storage area been cleaned and straightened up?

  4

  3

  2

  1

• Have floors been swept/scrubbed/mopped/squeegeed?

  4

  3

  2

  1

• Have drains been cleaned under the four compartment sinks and ice machine?

  4

  3

  2

  1

• Is the Cage cleaned and organized?

  4

  3

  2

  1

Refrigerator Temperatures

• Walk In Freezer (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Walk-in Refrigerator (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Back prep lo-boy (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Thaw Cabinet (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Thaw cabinet #2 (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Breading table (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Boards Salad Lo-boy (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Boards Lo-boy - single door (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• LEAN Work Table (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Fry Fridge (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Front Counter Lo-boy - single door (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Drive-thru Lo-boy - single door (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

• Milkshake Base Dispenser (If at risk, what actions have you taken to fix the situation?)

  Safe

  At Risk

  N/A

Last Items

• Set switch by back door to "store unoccupied".

• Sign off and email this completed form.

  Sign

• Don't forget to set alarm. Make sure everyone has clocked out.