Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Is the shift runner in good health and ready for the shift
- yes
- no
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Is the sandwich unit set up and full below the chill line?
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Are all the sauces full and labels all visible
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Are the salt and pepper shakers full and available?
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Are all of the utensils avalibilities and ready to go? <br>E.g. Knives, scoops and spoons
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Has all bread been cooked to procedure and been deformed and are in the bread cabinet ready for lunch?
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Has the subs been cut ready for a busy peak period?
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Are all cookies been baked and are on display per procedure?<br>No cookies with nuts mixed?
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Is the toaster oven and microwave in good working order ready for the shift?
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Are there meat balls ready to go and the timer been set?
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Have all preps been completed and there is enough stock to get through the shift?
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Has the till been stocked with change and the receipt printer filled in the register and eftpos?
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Are all dry stocked topped up:<br>Napkins,straws,lids,cups,coffee cups and lids,sub wraps ,deli paper and cutlery
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Are all staff in full uniform including hat,apron and name tag?
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Has the pre shift meeting and secondary duties been communicated?
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Do the staff know what section of their thru put they are stationed on today?
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Do all staff know there secondary duty for today?
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Have sales goals and add on targets been communicated with the staff?
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Is the shift runner pushing the staff and making sure the thru put is flowing and customers are getting what they order?
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Are the staff portioning and following up on requests?
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Are all staff suggestive selling including drinks and cookies?
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Are the staff handing out receipts to all customers?<br>
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Are the staff attending the dining room and chatting to customers?<br>
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Did the manager follow up on down time and make sure they are cleaning the sandwich unit?<br>E.g: stocking up,glass,cambros,
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Did the manager follow up on bread level and cookie levels so they did not run out during the shift and are ready for the next shift?