Quarterly Ops Audit

• Restaurant Name

• Conducted on

  Date

• Prepared by

• Location
  Address

LOOKING FABULOUS

• Is the frontage open and inviting? (walls and windows clean, signage well presented, free from weeds, bins away and inviting for customers)

  Yes

  No

  N/A

• Is the outside area setup from 10:30am? (swept, clean planters, fryer baskets with pots / drinks lists, clean / stable tables and chairs)

  Yes

  No

  N/A

• Do we look better than our competitors for 'curb appeal'

  Yes

  No

  N/A

• Is the front enterance up to scratch? (opening times decal present, no other non approved door signs, door in good working order and open if appropriate)

  Yes

  No

  N/A

• Is the POS on point? (menu box clean / light working / up to date, correct A board poster and menu lectern in good condition)

  Yes

  No

  N/A

• Is the front station set for the day? (free of clutter, menus in good condition, bookings covered, kids / lunch / allergen menus available and everything available for the upcoming service)

  Yes

  No

  N/A

• Is the restaurant free of home made posters and personal items? (including staff possessions and toys)

  Yes

  No

  N/A

• Are the tables setup and clean? (free of crumbs / oil spills, correct table setup, sufficient wine glasses, clean chairs / table legs and no wobbly tables)

  Yes

  No

  N/A

• Is POS current? (are special post-its in menus, correct Z cards and drinks menus in good condition)

  Yes

  No

  N/A

• Is cutlery and wine glasses polished throughout?

  Yes

  No

  N/A

• Are high chairs / spare chairs clean, safe to use and out of site?

  Yes

  No

  N/A

• Are waiter points set for operational ease and tidy? (all menus, spare ribbons and rolls, Crayolas ready, sufficient cutlery, bill trays and cheese wrapped in grease proof paper)

  Yes

  No

  N/A

• Are all tables free of napkins or card under table feet?

  Yes

  No

  N/A

• Are banquettes clean and in good condition?

  Yes

  No

  N/A

• Are displays on brand and clean?

  Yes

  No

  N/A

• Are blackboards and scrolls up to date? (white writing on boards, black writing on scrolls, clear to read by all customers and free of squiggles / drawings)

  Yes

  No

  N/A

• Is the team picture wall up to date and appropriate?

  Yes

  No

  N/A

• Is the lighting working and correct? (bulbs working, mood set for the time of day, free of dust and broken fittings on cloud)

  Yes

  No

  N/A

• Is the music on brand and set to the correct volume?

  Yes

  No

  N/A

• Is the customer areas free of hazard tape?

  Yes

  No

  N/A

• Is the kitchen well presented from the customer view - no excessive plastic tubs, no cracked boards, no staff possessions and the oven well presented.

  Yes

  No

  N/A

• Are the toilet floors clean?

  Yes

  No

  N/A

• Are wet floor signs only in use on wet floors and removed if the floor is dry?

  Yes

  No

  N/A

• Are the urinals clean? (no chewing gum or leaks)

  Yes

  No

  N/A

• Is the paper stocked and spare paper out of sight? (staff aware of regular checks and if the paper is out before the cleaner has finished it must of run out for customers the previous night)

  Yes

  No

  N/A

• Are the mirrors clean and hand dryers working?

  Yes

  No

  N/A

• Is the detailed cleaning to a high standard? (Sinks, behind sinks / counters, walls including corners and pan stains)

  Yes

  No

  N/A

• Is staff uniform clean? (not smelly or un-ironed or faded)

  Yes

  No

  N/A

• Are all staff presentable? (uniform in date, correct shoes, no leggings and appropriate)

  Yes

  No

  N/A

• Is the manager well presented? (smart, no trainers and are you proud of their presentation)

  Yes

  No

  N/A

QUALITY AND SAFETY

• Are clean as you go principles in place? (floor is swept, counters are sanitised and no overflowing bins)

  Yes

  No

  N/A

• Are electrical cupboards free of flammables, stairways adequately lit and fire exits free of obstructions

  Yes

  No

  N/A

• Is chef uniform correct? (clean, correct t-shirt and correct footwear)

  Yes

  No

  N/A

• Is FIFO being applied? (check a service fridge, dry store and walk in fridge)

  Yes

  No

  N/A

• Is salads, herbs, fruits and vegetables being decanted out of packaging and washed prior to going into kitchen and bar service fridges.

  Yes

  No

  N/A

• Are all fridge vents free of dust?

  Yes

  No

  N/A

• Are timers in use in the kitchen? (pasta cook times, cook cool times, etc)

  Yes

  No

  N/A

• Is hot water, sanitising soap and blue roll available at all hand wash sinks?

  Yes

  No

  N/A

• Is there a good knowledge of the 2 stage / 5 minute process of D10, is D10 readily available and surfaces sanitised.

  Yes

  No

  N/A

• Are the fridges free of split fridge seals unless placed on cloud?

  Yes

  No

  N/A

• Are pans cleaned and oiled?

  Yes

  No

  N/A

• Is the restaurant free of any out of date food?

  Yes

  No

  N/A

• Is the allergen process being followed effectively? (order dishes to ensure FOH and managers are following the process and observe the chefs for completion of the process)

  Yes

  No

  N/A

• Are food containers free of over prepping and relabelling?

  Yes

  No

  N/A

• Are the food alert actions complete?

  Yes

  No

  N/A

• Is MyRentokil free of un-actioned points?

  Yes

  No

  N/A

• Is all Flow training up to date?

  Yes

  No

  N/A

• Is the front of the diaries completed and signed by staff where appropriate?

  Yes

  No

  N/A

• Is the visitors / contractors signing in and out log in use?

  Yes

  No

  N/A

• Are the fire logs up to date?

  Yes

  No

  N/A

FOOD QUALITY - comment on the quality and spec of the following

• Is the fryer oil filtered, fresh and debris free.

  Yes

  No

  N/A

• Are chips being cooked from frozen to ensure quality

  Yes

  No

  N/A

• Is the Bruschetta mix the right coarseness and mixture.

  Yes

  No

  N/A

• Is the cooked Arancini the right weight and colour.

  Yes

  No

  N/A

• Is the pasta blanched to the right time and final cooked pasta al dente.

  Yes

  No

  N/A

• Are the Soul Breads being formed into a rounded shape and cooked well.

  Yes

  No

  N/A

• Visual check the quality within the dessert section.

  Yes

  No

  N/A

• Are garnishes and seasonings well set and fresh on the make table.

  Yes

  No

  N/A

• Is the dough quality good and well proven.

  Yes

  No

  N/A

• Are the Spiedini's well prepped with good sized vegetables and meat / fish.

  Yes

  No

  N/A

• Is the front kitchen set with all take away packaging easily available.

  Yes

  No

  N/A

• Ensure a visual check of a dish from each kitchen section has been completed, is the quality to the correct spec.

  Yes

  No

  N/A

FINANCIAL AUDIT

• Is the correct cash on site (match to yesterday's cash report and change held)

  Yes

  No

  N/A

• Are stock protocols in place and if a high wastage result is reported is there an action plan in place?

  Yes

  No

  N/A

• Are line checks underway on key variance lines?

  Yes

  No

  N/A

• Are managers aware of bottled drinks variances?

  Yes

  No

  N/A

• Is the compliance book signed?

  Yes

  No

  N/A

• Is Gazzetta displayed in individual pages for the team

  Yes

  No

  N/A

• Are the 'things to know' documents in place?

  Yes

  No

  N/A

• Is the authorisation to sell alcohol up to date?

  Yes

  No

  N/A

BAR

• Is the back bar, everything in guest view, on point? (dust free bottles / shelves, bottles at the front, ordered spirit display and well merchandised)

  Yes

  No

  N/A

• Order hot drinks from the team member, is the quality correct? (an espresso for the coffee quality and a flat white or cappuccino for the spec quality)

  Yes

  No

  N/A

• Are all garnishes available and too spec?

  Yes

  No

  N/A

• Is the customer view presented to a high standard? (no staff possessions / clutter, bar top is clear, appropriate stock and equipment levels)

  Yes

  No

  N/A

• Is the coffee machine working and cloth available?

  Yes

  No

  N/A

• Is the bar set for 'drinks in 3 minutes' and operationally easy?

  Yes

  No

  N/A

BACK OF HOUSE

• Are the manager meeting minutes on display and meetings taking place weekly?

  Yes

  No

  N/A

• Is the office organised, tidy and locked when not in use?

  Yes

  No

  N/A

• Is the team talk in place for all shifts? (team are aware of focuses / selling challenges / cleaning)

  Yes

  No

  N/A

• Is the staff room clean?

  Yes

  No

  N/A

• Is the staff talk wall well set out and relevant?

  Yes

  No

  N/A

• Is good food knowledge displayed? (quiz FOH team on menu knowledge and specials)

  Yes

  No

  N/A

• Can the server describe the Super Selling principals - first drink on seating, offer a side with every main, drinks pour and offer more & Desserts offered by name.

  Yes

  No

  N/A

• Is the family tree in good shape? (no key vacancies, viaggio is in use and workbooks / masterclasses followed)

  Yes

  No

  N/A

TRADING HARD

• Are all tables and areas available to guests? (team are not closing certain tables, areas or outside)

  Yes

  No

  N/A

• Are guests being sat from the front to create appeal?

  Yes

  No

  N/A

• Are the opening times on display matching the web page times?

  Yes

  No

  N/A

• Is the Deliveroo tablet being set to open from 10am, opening times match and busy mode not used?

  Yes

  No

  N/A

• Are Deliveroo rejections under 1% with auto accept activated every morning, star rating above 4 and prep times efficient?

  Yes

  No

  N/A

• Are full trading times being followed? (check Comtrex EOD times and Live Booking availability)

  Yes

  No

  N/A

• Is Book a Table set for success? (table plans setup, open availability on basic plans, correct table turn times, correct max table size and 30 minute shut off not 90 minutes)

  Yes

  No

  N/A

• Are peak sessions being run with 20 cover sections and correct ancillary staff?

  Yes

  No

  N/A

• Is there sufficient back up of stock, cutlery, glassware and plates for peak sessions?

  Yes

  No

  N/A

• Is the lunch menu being handed to every guest pre 5pm?

  Yes

  No

  N/A

• Are drinks orders being attempted to be taken when seating guests?

  Yes

  No

  N/A

• Is the host or manager getting guests from the menu box? (are they able to bring guests in from outside)

  Yes

  No

  N/A

• Is the front door propped open from 10:30am, weather permitting?

  Yes

  No

  N/A

• Is the manager in command of all parts of the guest journey? (not tied to bar / kitchen pass / etc)

  Yes

  No

  N/A

FOLLOW UP

• When will any failed points be completed by and re-checked?

  Date