Information

  • Site conducted

  • Operations Excellence Audit

  • Client / Site

  • Conducted on

  • Conducted by

  • Location
  • FOH Manager

  • BOH Manager

FOH ESSENTIALS

Store First Impression

  • Patio area clean and organized

  • Outside dining tables and chairs clean and aligned

  • Clean glass door and glass panel

  • white board marker and eraser

  • lost and found log book

  • balloons

  • Dog bowl

  • Marketing collaterals updated and organized

  • Umbrella rack clean

  • Artificial plants display is not dusty

Dining Area

  • Organized Service Station

  • Beverage Nap, Water Dispenser cold, Well stocked of paper cups

  • Organized To-go Area

  • Plastic carrier, To go box of 6, sandwich pouch, donut pouch

  • Signage turned on. No busted lights. Properly adjusted lights

  • Sounds in dining area at proper level. TV tuned in correct channel

  • ACU at proper temperature

  • Working and Clean Air Curtain or Air Vent

  • No flies, mosquito or rodents infestation

Table Set-up

  • Tables and chairs are aligned. No wobbling tables.

  • Couches are clean. No crumbs/ oil on chairs.

Busser's kit are complete and well maintained

  • Standard Caddy

  • Towel Color Coding<br>Blue- to clean<br>White- to sanitize<br>Pink- for chairs and couches

  • Spray Bottle for SANITIZER with label

MOD ESSENTIALS

  • Wearing proper management dress code.<br>

  • Take photo of the MOD

  • 100% table visit and engages with the guest.<br>

  • Conducts pre-shift meeting.<br>

  • Mag card accountability. Not being used by staffs.<br>

  • Knowledgeable of Hiring process & Training procedures

DINING AREA READINESS

  • Tables Legs and Chairs Clean, no wobbling table

  • High Chair Clean

  • Bill Jacket in good condition

  • Walls and Murals Cleaned

  • Ledges and Baseboards Cleaned

  • POS Area Clean and Organized

  • Water Decanter Clean

  • Vornado & E-fan Cleaned

  • Signage & Drop Lights Cleaned

  • No Busted lights

  • Floors/Floormats cleaned

  • Trolley Cleaned

  • Fire Extinguisher Stand Cleaned

  • Donut Display Case no smudges

  • Donut Display Case with complete set-up

  • Donut Display Case no busted lights

POS AREA

  • Credit Card Terminal working and clean

  • Bill Folder complete/in good condition

  • Official Receipts are available

  • Working Revel (POS)

  • Working Revel Printer

  • Working Thermal Printer

BAR AREA READINESS

  • All items are labelled and rotated

  • Updated Rolodex

  • Thermofresh Cleaned

  • Counter tops and Shelves are cleaned and stocked

  • Clean Frother

  • Clean Bunn Machine

  • Clean Espresso Machine

  • Clean Coffee Grinder

  • Clean Panini

  • Clean Blender

  • Clean and Working Ice Maker

Bar tools and glasses

  • Measuring Cups and Spoons, available for use

  • Blender Machine and pitcher, clean and functioning

  • Bar cleaning tools, available and used for cleaning

  • Donut Tong, clean and available for use

  • Donut White Tray, clean and available for use

  • Bar Spoon, clean and available for use

  • Boston Shaker, clean and available for use

  • Espresso glass, clean and available for use

  • Water Pitcher, clean and available for use

  • Whipped Cream Dispenser, clean and available for use

  • Squeeze bottle, Pump Bottle, Pump Syrup, clean and available for use

  • Bar Tray, clean and available for use

  • Buss-out Tray, clean and available for use

  • Coffee Ground Container, clean and available for use

  • Bar Container, clean and available for use

  • Straw and Stirrer, well-stocked and available for use

  • Napkin Holder, well stocked and available for use

  • Cup Holder, well stocked and available for use

  • Sugar and Creamer Sachet Tray, well stocked and available for use

  • Bag Storage Box, well stocked and available for use

FOH Team members

  • Attentive to guests and apply 5 foot focus at all times

  • Sense of Urgency. Walk fast and move fast.

  • Observing "Oyster Theory"

  • Completed validations- initial/1st/3rd/5th month, filed in 201 envelop

GROOMING STANDARDS AND UNIFORM CHECK (Front of the house)

  • Not faded, Well-pressed uniforms (T-shirt, Blue Jeans, tucked in; Blue Apron), Non-Slip Sneaker Black Shoes

  • No Jewelries (stud/pearl earrings only for female)

  • Nameplate- Neatly printed. All Caps, Font: Calibri Bold, 28

  • Hairstyle and grooming standards<br>FEMALE- bun with standard cap<br>MALE- Clean cut, shaven , black or dark brown color only, Standard cap

  • Appropriate make-up for all Female

  • Blue Randy's Apron, no ink stains

  • Clean Shaven (for male only)

  • No Perfume nor fabric conditioner on their uniform

  • 3 click pens

  • 3 click Lighter

  • Hand Sanitizer- Green Cross or Hygienix

  • Clean nails and no nail polish

  • Put-on for employees on break.

  • New uniforms are issued to regular team members every year.

  • Picture a team member complete uniform

SERVICE EXCELLENCE

GUEST FIRST CYCLE

WARM WELCOME

  • Did FOH team members greet to welcome the entering guests?

MAY I SUGGEST

  • Did the FOH team members upsell or suggest items to our guests?

FIRED UP TO SERVE

Did your the server..

  • Sign in the POS with his own magnetic card. Enter the number of customers/ covers and then select the respective table. Enter your guests’ order in the following sequence.<br>

  • Serve beverages with beverage napkins (for ALL cold drinks only)

KEEPING THE GUEST HAPPY

During the dining experience, did your FOH team member apply the following secondary services:

  • Check Back? Ask the guests if they are enjoying their meal and give "at your service" assurance.

  • Pre-buss. Ask permission to get empty cups and soiled tissues

  • Maintain neat table appearance: Wipe spills and crumbs on the table and couches.

  • Provides hand sanitizer when necessary or upon guest request

FAREWELL AND RETURN

During bill out, did your team member:

  • Immediately present the bill.

  • Ask for the guest’s preferred mode of payment.<br>• For cash payment: Return the change/voucher immediately, not exceeding 2 minutes.<br>• For card payment: Process the payment using a wireless terminal in front of the guest.

  • Ask the guest for any feedback about the food and service (textify program)

  • Thank the guest and assist them upon leaving the restaurant. <br>Things to look for: All FOH Team Members bid farewell with enthusiasm and opening the door for the guest.

MANAGER ON DUTY

  • Is engaging with and directing the team members on floor

  • Introduces his name and is engaging with the guests enthusiastically.

  • Checks all food and drinks coming out from BAR counter.

  • Handles guest complaint and able to "WIN BACK" the guest

TRAINING MANUALS, FORMS, BULLETIN BOARD AND OTHER TRAINING TOOLS

  • FOH Line check form (Store Readiness)<br>NOTE: Check if it is updated and used everyday

  • Alley Rally Board<br>NOTE: Check if it is updated and used everyday

  • BAR Inventory and Production Sheet Form<br>NOTE: Check if it is updated and used everyday

  • FOH Station Straining Manual (in binder for store copy)

  • Bar Drinks Rolodex are being used, clean and well maintained (no signs of tampering)

  • BOH Station Training Manual and Master Recipe (in binder for store copy)

  • Recipe Updates/ Training Updates (filed in the office for training reference)

  • Recent Training Update and Recipe Update posted and communicated.<br>Note: Ask 1-2 staff if they are knowledgeable about the latest Training/Recipe Update.

  • Recent Memos/Update posted and communicated (Any memo from JPM, VP's, DO's, Marketing Dept, Purchasing Dept. and Accounting)

FOOD EXECUTION

Beverages

  • undefined

  • Comments (Beverages)

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Raised Donuts

  • Recipe Adherence

  • Presentation

  • Taste

  • Take a photo

Cake Donuts

  • Recipe Adherence

  • Presentation

  • Taste

  • Take a photo

Sandwiches

  • Recipe Adherence

  • Presentation

  • Taste

  • Take a photo

OPERATIONS ESSENTIALS

NON-NEGOTIABLE

  • Alley Rally is conducted by the MOD with the FOH and BOH team members

  • FOH Team Members using their own badge card (it should not be borrowed)

  • All employees on duty have undergone Classroom Training

  • Floors are kept dry- Correct use of Mops- Blue, Green, Red

  • MOD in dining all the time

  • All Team members are in Complete Uniform and presentable to the guest.

OPERATIONS ESSENTIALS

  • Business hours posted & visible.<br>

  • Storage areas are locked and not easily accessible to team members.<br>

  • Manager's Office area is clean and organized

  • Operation Hours properly observed.<br>

  • Tables are in complete set up and all areas are open for the guest.<br>

  • Employee of the month is recognized monthly and posted on the employee area

  • General assembly or meeting with team members is conducted regularly

REPAIR AND MAINTENANCE

  • Complete R&M basic tools

  • Service reports filled up by R&M personel and filed in the office

  • Check lost and found cards and if it logged properly?

  • Front of the House Recommendation Attachments

  • Manager's Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.