Information

  • Visit Title

  • Location

  • BUN

  • Conducted on

  • Visit completed by by

  • People Present

Visit Objectives & Current Performance

Visit Objectives

    Objective

Current performance

  • Last 4 weeks planning to deliver ideal?

  • Delivering ideal over the last 4 weeks?

  • Is the performance to ideal similar for BOH and FOH?

  • Forecasting sales accurately?<br>

  • Forecasting split accurately?

  • Fat and thin % planned in to 12% and 7% for all departments?

  • Total Fat % delivered last week. <br>

  • Total Thin % Last week

  • Average manager's hours variance for the last 4 weeks

  • PPS rota declared matches time cards and hours worked for all departments?

  • Is PPS information being used to help forecast sale and wet/dry split?

  • All training and absence being recorded accuratley?

  • Comments and notes

Walk Round FOH

Front of House Staffing Levels

  • Enter FOH staff by day and or by job role?

  • Sunday Lunch - Total Number of staff

  • Sunday Lunch - Job Role

  • Sunday Dinner - Total Number of staff

  • Sunday Dinner - Job Role

  • Monday Lunch - Total Number of staff

  • Monday Lunch - Job Role

  • Monday Dinner - Total Number of staff

  • Monday Dinner by Job Role

  • Tuesday Lunch - Total Number of staff

  • Tuesday Lunch - by Job Role

  • Tuesday Dinner - Total Number of staff

  • Tuesday Dinner - By Job Role

  • Wednesday Lunch - Total Number of staff

  • Wednesday Lunch - by Job Role

  • Wednesday Dinner - Total Number of staff

  • Wednesday Dinner - by Job Role

  • Thursday Lunch - Total Number of staff

  • Thursday Lunch - By Job Role

  • Thursday Dinner - Total Number of staff

  • Thursday Dinner - by Job Role

  • Friday Lunch - Total Number of staff

  • Friday Lunch - by Job Role

  • Friday Dinner - Total Number of staff

  • Friday Dinner - by Job Role

  • Saturday Lunch - Total Number of staff

  • Saturday Lunch - by Job Role

  • Saturday Dinner - Total Number of staff

  • Saturday Dinner - by Job Role

  • Comments

Restaurant Layout

  • Do you want to enter section sizes?

  • Section
  • Number of covers?

  • Comments.

  • Are the opening times correct?

  • Is a table plan available?

  • Is there a system in place for communicating between FOH and BOH?

  • Are the team aware of the sales targets for the shift?

  • Are secondary roles assigned?

  • Is the brand service cycle being followed?

  • Are the start times staggered?

  • Are 2 weeks PPS rotas available?

  • Is there a bookings policy with staggered seating times?

  • Are the shift patterns staff are available to work in line with the business needs?

  • Are staff cross-trained?

  • Comments

Bar Walk Round

  • Are opening and closing checklists available and in use?

  • Are there enough PDQ machines and bases?

  • Are there enough tills with drawers and printers?

  • Is there enough glassware and is it positioned in close to the area where it is needed?

  • Are stock levels appropriate and in line with sales mix?

  • Is the bar organised with all staff aware of what should go where?

  • Is the cellar organised?

  • Is the coffee machine well stocked with all equipment available?

  • Comments

Restaurant Walk Round

  • Are opening and closing checklists available and in use?

  • Are there enough PDQ machines and bases?

  • Are there enough tills with printers and cash drawers?

  • Is there enough cutlery and crockery?

  • Are there enough waiter stations?

  • Are all waiter stations well stocked and organised with everything for service?

  • Is there enough furniture and are the table sizes in line with the needs of the business?

  • Comments

Walk Round BOH

Kitchen Walk Round

  • Enter kitchen team by day and/or by job role?

  • Sunday Lunch - Number of team

  • Sunday Lunch - by Job Role

  • Sunday Dinner - Number of team

  • Sunday Dinner - by Job Role

  • Monday Lunch - Number of team

  • Monday Lunch - by Job Role

  • Monday Dinner - Number of team

  • Monday Dinner - by Job Role

  • Tuesday Lunch - Number of team

  • Tuesday Lunch - by Job Role

  • Tuesday Dinner - Number of team

  • Tuesday Dinner - by Job Role

  • Wednesday Lunch - Number of team

  • Wednesday Lunch - by Job Role

  • Wednesday Dinner - by Job Role

  • Wednesday Dinner - Number of team

  • Thursday Lunch - Number of team

  • Thursday Lunch - by Job Role

  • Thursday Dinner - Number of team

  • Thursday Dinner - by Job Role

  • Friday Lunch - Number of team

  • Friday Lunch - by Job Role

  • Friday Dinner - Number of team

  • Friday Dinner - by Job Role

  • Saturday Lunch - by Job Role

  • Saturday Lunch - Number of team

  • Saturday Dinner - Number of team

  • Saturday Dinner - by Job Role

  • Is a PPS rota available 2 weeks in advance?

  • Are the start times staggered?

  • Is there a hand over list in use?

  • Are the team aware of shift targets?

  • Are storage areas close to hand?

  • Is prep and par in use?<br>

  • Are fridge plans available?

  • Is all equipment available and working?

  • Are team aware of sales targets?

  • Are staff crosstrained?

  • Observe service - Do all team have everything thy need in their section by the start of service?

  • Are food specs available and in use?

  • Is food being prepared in line with the spec?

  • What time do deliveries come in?

  • When does deep cleaning happen?

Rota Build

Rota Build

  • Week End Date for Planned rota

  • Total Sales planned for the week

  • Total Allowed Hours

  • Total Planned Hours

  • Total Fat %

  • Total Thin %

  • Total Variance to allowed

  • Total Variance to allowed FOH

  • Total Variance to allowed BOH

  • Comments and Detail

Actions

    Action
  • Date to be completed?

  • Who to complete?


  • Completed by........................................................

    Date ......................................................................

Targets

  • Set targets using the productivity dashboards

  • Target
  • Whats the goal?

  • Who is responsible for achieving it?

  • Date to be reviewed

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