self assessment

all personnel on tills use please and thank-you when interacting with guests

team members provide a quick and courteous greeting to each guest<br><br>greeted within 3/5 seconds<br>welcome to Burger King/hi how can i help<br>smiles at guests<br>eye contact with guest

team member at front counter when guests arrive

MIC or staff member completes at least 2 table touches per shift<br><br>ask for feedback<br>takes action on feedback<br>completes at least 2 different table touches at different times

team provides a polite send off to each guest<br><br>warm parting phrase<br>tray or bag handed to guest <br>condiments offered/directed<br>receipt included<br>apologise by saying i'm sorry in a sincere manner<br>satisfy guest needs when resolving complaints<br>thank guest for their complaint

team members in correct full uniform<br>

guests feedback is not active<br><br>restaurant aware of guest trac results<br>restaurant compliant with guest trac<br>management set quarterly guest trac goals

SOS <br><br>under 2.30 7 points<br>2.31- 2.35 4 points<br>2.36 - 2.40 3 points<br>2.41 - 2.45 2 points<br>2.46 or greater 0 points

current foundation and serv safe certificates

RTT not present or complete

proficiency chart is not current or complete

passports not complete and updated<br><br>employee has no dedicated passport<br>passport not matches current work station

C A R E training and scorecards and in use

fries are not cooked or held properly<br><br>oil is out of spec<br>loaded into baskets properly<br>cooked or shaken correctly<br>salted or drained correctly<br>fresh and older fries mixed together<br>expired fries discarded

kitchen minder/pls system is not present and/or phu monitoring system is not properly exercuted<br><br>system is not present and properly functioning<br>projections not correct<br>team members are not interacting with kitchen minder

restaurant doesnt have expired products

sandwiches toasted correctly<br><br>buns are not toasted to order and held for 30 secs<br>at least 1 toaster per location available<br>bun toasted colour not within range<br>

produce does not meet quality standards<br><br>produce is not held at minimum of 18 degrees<br>prep procedures not properly executed<br>produce does not meet minimum quality standards

products/condiments not properly stored<br><br>equipment/ingredients/ packaging not held at least 15cmform floor<br>FIFO not being used for rotation

side items are not cooked and held properly<br><br>multi vat does not pass shortening test<br>side items not cooked properly<br>excess breading is not prevented from getting in oil<br>multi vat fryers not programmed correctly<br>expired products discarded

12 criticlals<br><br>hand washing procedures followed and hand wash sink fully stocked<br>health dept inspections are available<br>hot water at 3 compartment sink and hand wash sink at required temps '38-45/49-55'<br>temperature control - quality checks on phf, temps to reach required standards<br>sanitising - buckets in correct places and at required strenght<br>ice cream machine and brushes are clean<br>restaurant not using unapproved products<br>prepped items not expired or holding times not marked<br>cross contamination observed<br>pest control system in place and effective <br>product cookout standards are met and executed correctly<br>other food safety violations - drains, contaminated staff etc.

travel paths not effectively completed as required<br><br>MIC does not take effective action on travel paths<br>minimum of 2 travel paths per shift<br>MIC does not assign tasks to team based on restaurants needs and provides feedback and follow up

dining room clean <br><br>doors, thresholds, and windows/window sils not clean<br>walls, floors, and baseboards not clean<br>beverage/condiment station not clean<br>tables not clean - chewing gum etc.<br>seats, high chairs not clean<br>ceiling lights and vents not clean<br>trash cans not clean

back of house<br><br>walls, floors and baseboards not clean<br>ceiling lights and vents not clean<br>fixtures and shelving not clean <br>

kitchen equipment not clean<br><br>cooking equipment not clean<br>walk in cooler/freezer not clean<br>reach coolers/freezers not clean<br>PHU's and bagging station not clean<br>prep and production area not clean<br>small wares not clean or held correctly<br>ice machine not clean<br>

profitability and shift management<br><br>suggestive selling is apparrent<br>all menu items available<br>POP materials not out of date and positioned to maximise sales<br>* pop not approved or hand written signs<br>* pop not posted as per guidelines<br>* interior/exterior not displaying national promotion<br>management command station is not present and effective<br>* half hour sales not posted to manage business flow<br>* no. of team members to positioning guide and in correct positions<br>* cleaning planner not being used effectively or filled out correctly<br>* SOS not communicated or tracked throughout the shift<br>fresh and ready system not in place<br>* condiment pull charts not located in prep area and visible to team and up to date<br>* current frozen/condiments products do not match the charts<br>* evidence of over production resulting in high waste

dining room well maintained<br><br>doors/windows and sils not well maintaned<br>walls/floors and baseboards not well maintained<br>tables not well maintained<br>seats and high chairs not well maintained<br>front counter, condiment stand, trash cans and decor not well maintained<br>temperature of dining area not comfortable<br>ceiling lights and vents not well maintained<br>safety hazards not present<br>graffiti not present

back of house maintainance<br><br>walls, floors and baseboards not well maintained<br>ceiling, vents and lights not well maintained<br>sinks not well maintained<br>safety hazards are not present

equipment present and maintained<br><br>all required equipment not present<br>cooking equipment maintained<br>freezers and coolers maintained<br>beverage equipment maintained<br>soft serve machine maintained<br>ice machine maintained<br>holding equipment maintained<br>prep equipment maintained<br>