Shift Manager Snapshot

Store:

Daypart:

Food Safety Checklist been completed to 100% for the current day

Blue gloves used to prevent cross contamination. Dedicated utensils used for raw products?

Required supplies are at hand washing sink

Hand washing procedures at the appropriate times

Cloth buckets contain sufficient amount of cloths and sanitiser solution of the correct concentrate

UHC tray, grill utensils, prep table utensils and utensil holders are being cleaned and sanitised every 2 hours

All products are in date

All products in fridges and freezers covered/wrapped according to proper procedures

Managers are aware of what to do if pests are sighted. Check for pest, pest management minimums in place

Verify demonstration from the manager with one white meat and one red mead and CYT (if applicable)

Secondary shelf lives are marked and being adhered to

Has the Pre Shift section of the SMT been completed? Is the Manager using the On Shift section effectively?

Has the SPW been completed? Are Crew repositioned by the Manager when required? Are Area Managers assigned?

Has the Shift Manager engaged with Customers whilst in the dining room? What action was taken from conversations?

Are Area Managers positioned and demonstrating correct behavious?

Is the Shift Manager proactively identifying potential Danger Zones and reacting accordingly?

Does the Shift Manager interact with, coach and support Crew?

Are targets established, relevant, posted, effectively communicated and monitored?

Is the PLS system being used appropriately?

Does the Shift Manager complete Travel Paths and are they effective?

Are all food products in correct rotation?

Are UHC products being used in correct rotation (FIFO) and timers in place?

Are Crew changing gloves as required? Are the correct utensils in use? Check for grease on clams.

Was your burger/McMuffin/McNuggets neatly assembled, at the correct temperature and taste good?

Were your French Fries hot, salted and crisp OR Hash Brown hot and crisp and did they taste good?

Was your beverage item prepared properly and did it taste good?

Was your dessert item prepared properly and did it taste good?

Was your McCafé item neatly assembled, served at the correct temperature and taste good?

Are service crew friendly and attentive to the customers’ needs:

Are crew giving a genuine greeting and farewell to customers?

Is the Kiosk Host displaying the “It” factor?

Is suggestive sell and upsell used effectively where appropriate?

Are orders assembled and presented correctly?

Are the correct food items, condiments, napkins/straws/stirrers and Happy Meal toys being received? 3<br>Is

Is TET met for Drive Thru

Is TET met for Front Counter

Do all employees present a neat, clean, healthy appearance and are uniforms in neat condition?

Were toilets stocked with the floors, walls, fixtures cleaned and maintained throughout the shift?

Were the Dining room and Patio floors, walls, fixtures and tables clean?

Were the windows, doors, front counter fascia and condiment bar cleaned throughout the shift?

Was the outside car park, Drive Thru lane and landscaping free of debris and litter?

Are all storage areas clean and organised?

Is the washroom clean and organised?

Were the Service and McCafé area floors, walls, ceilings and lights clean?

Were the kitchen walls, floors, ceilings, vents and lighting clean?

Were the Service and McCafé equipment clean?

Was the centre island surface and equipment clean?

Was the prep table, CYT pod and all stainless steel surfaces clean?

Was the Drive Thru menu board, COD and exterior signage clean?

Was the playland equipment and surfaces clean?

Was the corral area clean and organised?