RCM - Y45k Support Visit june

• Pub No.

• Pub Name

• Regional Catering Manager

• Kitchen Manager

SUPPORT VISIT DATES

• Attendance day 1:

  Yes

  No

  N/A

• Date

  Date

• Time in:

  Date

• Time out:

  Date

• Attendance day 2:

  Yes

  No

  N/A

• Date

  Date

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  Date

• Time out:

  Date

• Attendance day 3:

  Yes

  No

  N/A

• Date

  Date

• Time in:

  Date

• Time out:

  Date

• Attendance day 4:

  Yes

  No

  N/A

• Date

  Date

• Time in:

  Date

• Time out:

  Date

• Attendance day 5:

  Yes

  No

  N/A

• Date

  Date

• Time in:

  Date

• Time out:

  Date

RISK REGISTER RANK

• Enter company ranking:

5* KITCHEN

• Was food safety in line with company policy (check for out of date food, labelling, re-day dotting, storage, raw meat handling etc.)<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Was there a "clean as you go regime" in place? (K0016 V2) <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are two probes available, clean and in use and all food temperature management controls in place and documented? (K0006/K0007/K0015)<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Staff when questioned were aware of the correct use of PPE for the Decarboniser and all PPE was available, in good condition and team aware of requirements to wear this (include respirator) (K0019/SOP-2)<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Is the SOP folder available and up to date. SOP of the week known and evidence to confirm SOPS are in use?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Have all noted maintenance issues been actioned/followed up. Are gas safety chains attached and stickers in place?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are all staff wearing clean and correct uniforms (including correct shoes, aprons, no jewellery)? (K0060)<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

KITCHEN OPERATIONS

• Are all pre-opening tasks being completed to the expected standard in line with SOPS prior to opening? (relevant DMLB and cleaning tasks, raw meat prep/batch cooking bacon, defrost levels, prep levels, deliveries etc.)<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Was the kitchen equipment clean? Was the kitchen structure clean - including floors, walls and ceilings? (list equipment/area's of issue and action taken) Refer to Kitchen SOP index for specific equipment reference numbers)<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are all workstations set up to plan with the required levels of stock and utensils ready for service including fridge and freezer plans and hot holding levels? (K0015/K0023/K0028/K0028a)<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Is the daily kitchen card completed accurately at the correct times and any actions communicated to the team?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are all previous action points completed e.g. from AM cleaning check, RCM visits and Megastock?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are energy management practices and recycling practices in place? (Ensure fire up guide is in use and stickers displayed)<br> <br><br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are all end of night tasks being completed to the expected standard in line with SOPS and DMLB?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

KITCHEN ADMINISTRATION FOR SALES BUILDING

• Has the latest P & L and CATMAN report been review by the KM? Review current sales against budget and LFL performance and comment on opportunities.<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Discuss and agree a plan to improve under performance in sales e.g. specific club days, lunch times, Saturdays.<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Is the KM completing pre-shift briefings to communicate the key company messages e.g. Focus dish, SOP of the week, spec changes etc.<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are the kitchen team/Front of house team aware of daily sales targets/Club targets/specials?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Review the KSRS system with the KM to check knowledge on how to run the required reports, including slowest items, wait times, service summary report, late order process time, associate productivity report (list not exhaustive).<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Discuss and agree with the KM a plan to improve the food delivery times. <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Is the KM involved in weekly Management meetings?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Does the KM hold regular team meetings? (Review minutes and note date). <br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Do the Duty Management team complete regular kitchen shifts. <br><br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

PEOPLE

• Are there sufficient staff recruited to cover all shifts required in line with forecasted sales? Review rota matrix and rota.<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Is there a clear structure within the team e.g. associates, team leader, shift leader, kitchen manager?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are appraisals being completed and individual training needs identified for succession planning (discuss development needs with the kitchen manager)?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• In the absence of the KM, does the kitchen perform effectively and are the team roles and responsibilities in place?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are the kitchen team well trained and confident in their knowledge of food safety, SOPS, food preparation, cooking and presentation? Ensure training needs for the KM is discussed.<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are consistent teams in place for key Club shifts? <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

CUSTOMER JOURNEY

• Review latest period CQSMA results with the KM and discuss action taken to improve on issues noted.<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Review front of house standards and latest customer complaints and discuss actions required to improve with the KM/PM?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Is food visually being prepared in line with dish specification? <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Does the Kitchen Manager complete Front of House shifts? <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are pagers in use, zoning of floors implemented, number of floor staff sufficient for building food sales. Are utility belts in use?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Does the Kitchen Manager take an active roll in Front of House Activity including Marketing, Merchandising and Social Media?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

STOCK CONTROL

• Are wastage procedures being followed, including recording in the DMLB on a daily basis, entering onto Apos and logging food specials accurately?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Review the latest Audit report and POAP results with the KM. Discuss actions required. <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are all stock control measures in place, including grab test training, pre-portioning, line checks, stock rotation, cash food, delisted stock? Review current stock holding and review the previous 6 weeks cumulative loss and gain report.<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Are the team using restricted stock effectively e.g. for low stock holding items and on Club nights to reflect availability?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

• Is the KM reviewing voids/refunds/management feeding on a daily basis and action being taken to reduce the issues noted?<br> <br>

  Yes

  No

  N/A

• By Who:

• By When:

  Date

ADDITIONAL COMMENTS

• Any additional comments from visit.

  Yes

  No

  N/A

SIGN OFF

• Signed RCM:

  Sign

• Signed Manager:

  Sign