Shift manager evaluation

First impressions<br>Appearance <br>Smiles<br>Feedback from previous manager<br>Travel path<br>

Command station<br>Half hour sales completed frequently<br>Staff positioning chart completed - no missing lines<br>Sos times taken - min 5 per meal period<br>Coach em in and focus areas given<br>Travel paths completed every 30 mins - inc. da and table touches<br>Cleaning Calendar in place and jobs completed/signed off<br>

Kitchen checks - 3 times per shift<br>Prep thawing enough for sales pattern <br>Discard/holding times marked - no expired products fridges/counters/boards/mphu units<br>Sanitation - sinks, buckets in place and in strength<br>Kitchen minder used effectively<br>Security procedures followed<br><br>

Daily checks - due diligence<br>Quality checks completed on times<br>Cookouts completed on time (beef) <br>Food safety 12 critical checks completed at least 2 times per shift<br>Daily maintenance checks completed and recorded<br>Rush ready checklist completed<br>To do list in action

Administration duties<br>Waste goals set and communicated <br>Safe reconciliation and tills set up ready<br>

Shift control<br><br>Sense of urgency throughout shift <br>Role models - eye contact, proper please/thank you used<br>Travel paths taken at the appropriate times and prompt reaction time<br>Issues regarding 12 criticals are priorities, but guest service issues given utmost priority<br>Monitors guest flow to react to queues/wait time

Fast and friendly<br><br><br>Guests greeted quickly with a smile and courteous greeting<br>Please and thank you used every time <br>Manager visible to guests<br>Levels called as needed<br>Interacts with guests

Hot and fresh<br><br>Monitors product holding throughout shift according to kitchen minder projections<br>Product quality monitored inc fries - corrective action taken<br>Procedures monitored and corrective a action taken<br>Sandwich hold times/chute hold times monitored - corrective action taken

Clean and safe<br><br>Hand washing monitored throughout shift - corrective coaching/action taken<br>Cookouts performed as necessary<br>Stations kept clean and sanitised <br>Cloths kept fully submerged and in right strength <br>Cross contamination - tongs/ pans changed 4 hourly, raw and cooked food kept separately <br>Cooked/raw tongs separated and not used for incorrect procedures

Post rush<br><br>Travel paths<br>Food safety<br>Sense of urgency retained<br>Condiment prep completed as needed<br>Hot and fresh, clean and safe, fast and friendly continually monitored when quiet<br>Breaks, cleaning tasks assigned when quiet<br>

Feedback <br>Goals<br>Action points<br>Strengths<br>Opportunities actions needed