Information
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Site conducted
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Operations Excellence Audit
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Client / Site
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Conducted on
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Conducted by
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Location
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FOH Manager
FOH ESSENTIALS
Store First Impression
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Patio area clean and organized
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Clean glass door and glass panel
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Chairs and tables are clean and align (no wobbling tables)
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Door person is visible at the door and not behind the podium
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Marketing collaterals updated and organized
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Clean Artificial plants and flower ( free from dust)
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Signage turned on and working
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Organized Host Podium
Dining Area
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Consistent use of buss tub
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No busted lights. Properly adjusted lights
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Clean ledges and corners
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Sounds in dining area at proper level. <br><br>
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ACU at proper temperature
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No flies or any signs of infestation.
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High chairs are available and well maintained
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Decor/Furnitures are clean, sanitize and well maintained (free from dust)
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Bill folders are clean and sanitize
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POS (free from dirt)
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Coffee and Service Condiments are on stock, clean and available
Service Station
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On-stock , proper storage and with labels
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Cutlery bins are clean and sanitize (no food crumbs)
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Steel rack organizer well maintained
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Water dispenser are available
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Available and well maintained crathco machine
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Clean and dry floor
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Complete and available takeout packaging
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* Service station TOWELs
Table Set-up
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Complete set-up<br>- Arcylic Standee <br>- Centerpiece ( outside)<br>-Dinner plates - Glass -Dinner knife and Dinner fork -Salt and pepper -Dinner napkin
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Tables and chairs are aligned. No wobbling tables.
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Couches are clean. No crumbs/ oil on chairs.
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coaster are available and cleaned
Serving Gears
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polished and maintain cleanliness (silverware and serving gear)
Busser's kit are complete and well maintained
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Standard Caddy
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Towel Color Coding<br>Blue- to clean<br>White- to sanitize<br>Pink- for chairs and couches
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Spray Bottle for DISINFECTANT SOLUTION with label
MOD ESSENTIALS
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Wearing proper management dress code.<br>
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100% table visit and engages with the guest.<br>
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Conducts pre-shift meeting.<br>
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Mag card accountability. Not being used by staffs.<br>
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Updates floor plan and properly assign stations
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Knowledgeable of Hiring process & Training procedures
BAR Station
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Equipment clean and organized
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Bar shelf life chart
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Bar garnish with pass temperature
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Bar mixture are labelled and rotated
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All items are labelled and rotated
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Complete set up and back up of stocks
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Back up and stock not direct on the floor
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Back up and stock in safety place
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Bar shelves are clean and well maintained
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No busted led strips
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Floors are clean in
Bar tools and glasses
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Measuring Cups and Spoons, available for use
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Blender Machine, clean and functioning
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Coffee Machine and Grinder- clean and functioning
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Bar cleaning tools, available and used for cleaning
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Beverage glasses have no smudges and are clean.Â
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Glass Coaster are available
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Creamer/ milk jug- well-stocked, no stains
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Tea pot- well-stocked, no stains
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Coffee Cups and undeliner- well-stocked, no stains
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Water bottles are available
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Water bottle underliner are clean
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Garbage bin with cover are clean and sanitize
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Sani-buckets with correct towels are available and properly labeled
CAKE COUNTER
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Cake Display Chiller no 1. temperature
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Cake Display chiller no.2 temperature
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Showcase chiller no. 1 temperature
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Showcase chiller no.2 temperature
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Ice cream cabinet temperature
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Organize cake counter
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CAKES are rotated and with labelled
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CAKE AND ICE CREAM STATUS
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Sani-buckets with correct towels are available and properly labeled
FOH Team members
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Attentive to guests and apply 5 A’s Guest Focus at all times
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Sense of Urgency. Walk fast and move fast.
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Observing "Oyster Theory"
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Completed validations- initial/1st/3rd/5th month, filed in 201 envelop
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All FOH Team Members should be validated for Money-Making Scripts
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Command position-ready to anticipate guest needs
GROOMING STANDARDS AND UNIFORM CHECK (Front of the house)
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Not faded, Well-pressed uniforms (white polo, black pants/green palda, tucked in; apron)
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No Jewelries (stud/pearl earrings only for female)
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Nameplate- Neatly printed. All Caps
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Hairstyle and grooming standards<br>FEMALE- bun, braid or french twist, black or natural color only<br>MALE- Clean cut, shaven , black or dark brown color only
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Appropriate make-up for all Female
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Clean Shaven (for male only)
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No Perfume nor fabric conditioner on their uniform
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Black leather/doll shoes and black socks (male only)
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Tickler
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3 click pens
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3 click Lighter
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Hand Sanitizer- Green Cross or Hygienix
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Small Calculator
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Wine Opener
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Clean nails and no nail polish
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Put-on for employees on break.
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New uniforms are issued to regular team members every year.
OPERATIONS ESSENTIALS
NON-NEGOTIABLE
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Alley Rally is conducted by the MOD with the FOH and BOH team members
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Servers using their own badge card (it should not be borrowed)
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All employees on duty have undergone Classroom Training
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Presence of Cleaning Crew- Clean Restrooms
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Floors are kept dry- Correct use of Mops- Blue, Green, Red, Imop
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Presence of dedicated BPC Seller
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MOD in dining all the time<br>
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Assigned busser during peak hour
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No "86" items<br>
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All Team members are in Complete Uniform and presentable to the guest.
OPERATIONS ESSENTIALS
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Business hours posted & visible.<br>
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Storage areas are locked and not easily accessible to team members.<br>
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Manager's Office area is clean and organized
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Operation Hours properly observed.<br>
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Tables are in complete set up and all areas are open for the guest.<br>
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Employee of the month is recognized monthly and posted on the employee area
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General assembly or meeting with team members is conducted regularly
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FOH Recommendation
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Attachments
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Manager's Signature