Restaurant Training Scorecard - Franchise Edition 2022v2

• General Manager

• People Manager (Training Coordinator)

• Conducted on

  Date

• Prepared by

• Unit #

1. Are all current training materials available and accessible? Operations Manual Volume 1 Restaurant Procedures and HAZCOM, and ROW in good working condition

• Ensure PIC understands how to access OPS Manual online. HAZCOM Binders are visible and accessible to team members, and that headphones for the ROW are available and in good working condition

  Yes

  No

  N/A

2. Is there a People Manger and/or a Team Leader Trainer (TLT) position?

• Review manager responsibilities chart and ensure the TLT has been identified and partnering with People Manager

  Yes

  No

  N/A

3. Are People Manger and the TLT attending and presenting in the regular RMM?

• Review RMM pages in the OGB for training discussion topics

  Yes

  No

  N/A

4. Are the weekly training goal forms, in the OGB, utilized every week to assign training?

• Review training goal forms from the 2 most recent periods, in the OBG, for training planning and execution. (current & last period)

  Yes

  No

  N/A

5. Are the weekly training goal forms being signed off by management?

• Review training goal forms from the 2 most recent periods, in the OBG, for training planning and execution. (current & last period)

  Yes

  No

  N/A

6. Is the Safety and Security Survey being completed on a period basis?

• Review Safety and Security Surveys from the 2 most recent periods, in the OBG, for execution. (current & last period)

  Yes

  No

  N/A

7. Have New Team Members completed the CBO01: Team Member within the first 14 days of hire?

• Pick 3 of the newest Team Members hired and validate CBO01 is completed in the first 14 days of hire

  Yes

  No

  N/A

8. Identify at least two Team Members that are developing towards or were recently promoted to Team Leader in the last 3 periods

• Look at learn plans for completion of Basic Skills and validate progress in TLIT Guidebooks

  Yes

  No

  N/A

9. Are Team Members working through their Learn Plan and earning the Pride, Care, and Love Pins?

• Management Development

  Yes

  No

  N/A

10. Are all Learn Plans for Management Team completed in WBU?

• Validate this using the control panel. Look at all Manager Learn Plans for completion through CMO1. (This can be validated prior to visit.)

  Yes

  No

  N/A

11. Have Managers completed or working through Development courses?

• Check to see if FCMO02 has been completed. You can also validate Manager R&R Book is being used

  Yes

  No

  N/A

12. Is Unit in compliance on the Top 5 Critical items: (2 points each) Worth 10 Points

1. Food Contact surfaces: clean and sanitized

• Sanitizer at 150 - 400 ppm; Food contact surfaces and utensils cleanm and sanitized. (Check food prep equipment: lettuce chopper, onion dicer, and tomato slicer)

  Yes

  No

  N/A

2. Proper cold holding temperatures

• Temp Cheese and Tomatoes on the MUT to ensure holding temperature of 41F or below

  Yes

  No

  N/A

3. Insects, Rodents ad animals not present

• Look for any evidence of pests (flies, droppings, bugs)

  Yes

  No

  N/A

4. Adequate handwashing facilities supplied and accessible

• Soap, sanitizer, paper towels, trash can, hot running water at 100F or above available

  Yes

  No

  N/A

5. Food prepared and stored according to procedures

• Look for date markings on prepped produce and salads, correct RTE/Raw product storage

  Yes

  No

  N/A

13. Within the last 7 days, have the food safety checklists for each shift been completed on a consistent basis with appropriate corrective action taken and recorded when necessary?

• Review last 7 days in the OGB for Food Safety Checklist completion on all dayparts

  Yes

  No

  N/A

14. Is there a current Food Safety Management Certificate, for each member of management available within the Unit?

• Verify all Team Leaders, Managers and the GM have a valid Food managers Certificate that has not expired

  Yes

  No

  N/A

15. While in Unit, did you observe a system in place that ensures handwashing occurs at least every hour or as needed

• Observe: before handling RTE foods, after performing any task that contaminates hands, before putting on single use gloves, after handling raw meat, fish or poultry

  Yes

  No

  N/A

16. Are the Skill – Family Member Health and Hygiene certification completed for all family members?

• Pull a report if no Training Tracker is available

  Yes

  No

  N/A

17. Are the Skill – Safety Certification completed for all family members?

• Operations Assessment

  Yes

  No

  N/A

18. Are the family members currently working their assigned stations below, are they certified on the station and demonstrating correct procedures?

• Grill Station

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• Certified

  Yes

  No

  N/A

• Procedure

  Yes

  No

  N/A

• MUT

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• Certified

  Yes

  No

  N/A

• Procedure

  Yes

  No

  N/A

• Fry Station

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• Certified

  Yes

  No

  N/A

• Procedure

  Yes

  No

  N/A

• Front Counter

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• Certified

  Yes

  No

  N/A

• Procedure

  Yes

  No

  N/A

• Drive Through

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• Certified

  Yes

  No

  N/A

• Procedure

  Yes

  No

  N/A