Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Restaurant Look
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Visual appearance of restaurant on arrival
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Front desk / reception uncluttered
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Brief and Res bookings sheet printed and the teams briefed:
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DJ appearance (if applicable)
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Staffing levels appropriate to number of guests:
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BOH areas including changing rooms clean and tidy:
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FOH uniforms crisp and clean (also footwear), including managers:
Compliance Bar
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Hot water in the bar taps
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Spillages, fruit flies, food debris, broken glass or ice scoops not left in ice
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Food not labelled and/or not in date
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Evidence of Pest activity
Compliance Kitchen
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Hot water in kitchen
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Cleaning/damage to floor - fail if severely damaged and area is dirty and/or call not logged
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Cleaning/damage to walls - fail if severely damaged and area is dirty and/or call not logged
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Cleaning to cooking equipment; ovens, friers, grills - fail if severely damaged and area is dirty and/or call not logged
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Cleaning to chillers and display chillers (no build-up of dirt or debris)
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Cleaning to fridges and freezers, doors to seal shut including blast freezer - (no build up of dirt or debris)
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Cleaning to extractor and filters (grease build up on filters or canopy)
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Cleaning to cooking and prep surfaces - (no build up of food debris or spillages left)
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Raw/cooked - no raw food stored above cooked or ready to eat, with dedicated raw prep area
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Evidence of pest activity
Compliance
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Shield diaries and FSMS completed and up to date
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Working to compliant practices
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Any guest facing or business critical property issues?
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Fire safety procedures being followed
Food and Drink
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Was food presented to spec?
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Did it taste good?
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Was the temperature correct?
Service
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Meet and greet on arrival
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Service flow to a good standard
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Exceeding guest expectations
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Was the manager running service?
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Was Gino Awards conversion/empowerment happening?
