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
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FOH Managers on duty
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BOH Managers on duty
Store Front & Entry
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Is the store front clean, are Pot plants in good condition and all plants healthy and trimmed off dead leafs?
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Glass doors and windows clean and no marks or smudges?
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Tables and Chairs legs and tops clean and Dust Free? (Cushion covers inc)
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Umbrellas clean, Open and all in good state?
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Are tables set up correctly, Condiment Boxes clean and filled?
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Is host station clean and neatly packed?
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Are all menus clean and in good condition?
Restaurant
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Floors Clean, Swept and Mopped
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Store Ambiance, are all lights clean and working,Music playing at right level and all Tv's ON?
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All ads and specials up to date? wall arts and murals in place, mirrora in good condition and dust free?
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Tables and Chairs legs and tops clean and in good condition, inc cushion covers
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Condiment Boxes stocked and set up correctly, all bottles clean and refilled, inside boxes clean?
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Vases clean, polished, fresh flowers and shaved candles.
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All pot plants clean and in good condition, all dead leaves trimmed off plants?
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Is the bucket system correct and in place? (Green for FOH)
Restrooms
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Is the toilet well maintained?
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All toilets clean, floor swept and mopped, under seat clean, urinals and toilet paper refilled.
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All hand soap and sanitizer dispensers refilled, flushing, hand dryers and hand towels all working and filled up?
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Lights working, mirrors, doors, bins and basins clean and no bad odour in the restrooms?
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All ads and specials up to date? wall arts and murals in place, mirrora in good condition and dust free?
Bar Area
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Is guest's view of the bar to standard, Counters, bar skirtings, outside railings and draught taps polished and clean
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Are chairs around the bar, shelves and display bottles clean and in good condition?
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Is equipment clean? garnish trays (containers), cocktail equipment, chopping board & knife, jiggers, speed pourers and blender
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Are fridges clean? glass doors, rubber seals and inside fridges. ( Corners, filters and fan)
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Is the FIFO rule being applied and are fridges being packed correctly? (Labels face front, pack from front)
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Are all open wines, syrups and dairy products labelled correcty?
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Are bar fridges being moved when cleaning? Are the bar counter mats and coaters not sticky?
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Is the coffee machine, coffee ware, barista and bar scullery sections clean?
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Are there expired products found (make note of the product name, date and QTY on hand)
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Is the bucket system correct and in place? (Yellow for Bar)
Kitchen/BOH
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Is the guest's view of the kitchen to standard?
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Tools/OE, Pots, pans, cutlery, etc in good condition?
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Is the hygiene of the kitchen at an acceptable standard?
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Are fridges clean and neatly packed?
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Food safety Compliant? (contamination, FIFO etc?)
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Are all products labelled and is labeling correct? (pardon if 1-2 is omitted)
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Are products given receiving dates? (look out for colour stickers, not L&B labelling stickers)
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H&S standards mantained, inc chemical usage? (Check for cross contaminations esp buckets and mops, check spray bottle triggers, check cage, hand wash station set up correctly)
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No expired products found (make note of the product name, date and QTY on hand)
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Stock or supplier concerns?
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No maintanance concerns?
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Is the hygiene of the kitchen at an acceptable standard? Is the kitchen team cleaning as they work?
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Give a summary of your findings. (note any other findings not listed in the questionaire)
Admin
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Are bar & kitchen temp checksheets up to date? (Correct templates)
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Are Bar and Kitchen Job aid cards and recipes updated and in good condition?
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Are daily Vibe meetings completed?
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Are files updated and in place? (OHS, Compliance, Training, Starter packs, Employee reviews)
Service
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Are all bookings for the day called for confirmation? (To be done before 12pm)
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Are previous day's bookings called for feedback? (Dineplan booking sheet)
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Is staff in correct and complete uniform, inc Managers? (Personal hygiene to be considered)
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Do waiters have complete tools of trade? (are correct border books used for TM)
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Are waiters aware if there are out of stocks?
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Are sections allocated or rotation set before shift?
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Is the door attended at all times? are guests met and greeted at the door?
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Are waiters attending to guests within 2 minutes of seating?
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Are waiters writing down orders?
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Are drinks coming out within 5 min?
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Are food coming out on time? (Please refer to KDS)
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Are all drinks served on a tray?
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Is the bar using correct glassware for cocktails? (report chipped glasses to MOD)
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Are tables cleaned and condiments restocked as guests leave?
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Are managers active and table touches done?
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Is 2 min 2 bite rule done?
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Are waiters, Barman and managers encouraging guests to review the store?
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Are guests thanked and invited back when they leave?
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How is the overall service on the floor? )Rate 1-5) (1 poor - 5 Excellent)
General Feedback and Signatures
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Request to HQ to support store (what will make the guest experience more comfortable)
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Staff recognitions
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Last Hygiene Audit results
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Last Mystery Shopper results
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Current CSR
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MOD Name and Sign
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SFTH Representative Sign