SL/TL Certification

• Restaurant Number

• Restaurant Manager

• PIC

• Reason for Visit

  Select Certification Follow Up

  • Certification
  • Follow Up

• Conducted on

  Date

• Prepared by

Shift Leader Certification Pre-Requisites

• Certified in all stations

  Yes

  No

  N/A

• Mid-term taken and passed

  Yes

  No

  N/A

• Completed 5-10 practice Store Visits

  Yes

  No

  N/A

• Completed 5-10 practice FSCs

  Yes

  No

  N/A

• Has gone to Floor Supervision class

  Yes

  No

  N/A

• **TBD**Completed ALL tablet training modules (see below - 12)?

  Yes

  No

  N/A

• **TBD**Introduction to the Role of Team Leader<br>

  Yes

  No

  N/A

• **TBD**Communication, Coaching and Feedback<br>

  Yes

  No

  N/A

• **TBD**Food Safety for Team Leader<br>

  Yes

  No

  N/A

• **TBD**Food Safety Checklist<br>

  Yes

  No

  N/A

• **TBD**Administration Basics<br>

  Yes

  No

  N/A

• **TBD**Equipment and Troubleshooting<br>

  Yes

  No

  N/A

• **TBD**Training<br>

  Yes

  No

  N/A

• **TBD**Leading Your Team<br>

  Yes

  No

  N/A

• **TBD**Practice #1 leading a Shift<br>

  Yes

  No

  N/A

• **TBD**Practice #2 leading a Shift<br>

  Yes

  No

  N/A

• **TBD**Practice #3 leading a Shift<br>

  Yes

  No

  N/A

• **TBD**Schedule - Field Leader Discussion with Trainee<br>

  Yes

  No

  N/A

3 Buckets

Bucket 1 - Hand Wash

• Hand wash timer is set/on? How many minutes left? <br>

  Yes

  No

  N/A

• Does MIC Know when next hourly hand wash is to occur?<br>

  Yes

  No

  N/A

• How does MIC verify all employees properly wash their hands with soap at designated hand sink?<br>

  Yes

  No

  N/A

• Does MIC know only one person goes out to check the lobby and restrooms; and watch for anyone coming in through the kitchen door and ensures proper hand wash is conducted?<br>

  Yes

  No

  N/A

Bucket 2 - 8 pre-shift checklist

• "**Serve Safe** <br>-Posted by front counter<br>- MIC can point at it"<br>

  Yes

  No

  N/A

• "**Tea liners**<br>- Tied <br>- Dated <br>- White tube trimmed "<br>

  Yes

  No

  N/A

• "**FSC** <br>- 5 Prior days free of errors, complete and properly filled out<br>- Is there signatures showing that it has been checked by the managers?"<br>

  Yes

  No

  N/A

• "**Sanitizer buckets**<br>- Labeled <br>- MIC shows the ability of how to read the strength of all sanitizer buckets, including shake sanitizer<br>- MIC ensures they are all 150-400 "<br>

  Yes

  No

  N/A

• "**Tools** <br>- There a set of back up tools available in store. <br>- Timer good and set for 4 hours.<br>- Tools changed within 15 minutes after timer goes off. (Tongs and tong pans, meat and egg spatulas, ladle and pan for liquid eggs, sear tool and sear tool pan, egg rings, cool covers, knives and cutting boards, mix in spindle, PHC and UHC drawers, rice scoop and rice scoop pans)."<br>

  Yes

  No

  N/A

• "**Temps**<br>- MIC able to perform temp tacking process and can explain corrective action with no coaching<br>-MIC displays the ability to correctly take the temp of the Grill (325-375) and patty (>= 155 in 5 different sections of the patty) and knowledgeable on corrective action<br>-MIC displays the ability to correctly take the temp of the shake machine (<=41) by taking three times (FMB) and writing the highest on the FSC and knowledgeable on corrective action<br>-MIC displays the ability to correctly take the temp of the fryers (>=350) and knowledgeable on corrective action<br>-MIC displays the ability to correctly take the temp of the refrigerators (<=41.0) and knowledgeable on corrective action"<br>

  Yes

  No

  N/A

• "**Any Miscellaneous - FS**<br>- describe any miscellaneous-FS seen. ex, nail polish, stone earrings/jewelry, drinks in food prep areas, etc."<br>

  Yes

  No

  N/A

• " **8 criticals**<br>-MIC can name the 8 criticals "<br>

  Yes

  No

  N/A

Bucket 3 - 8 Criticals

• No ill employees (vomiting, diarrhea, jaundice, fever/sore throat with fever)<br>

  Yes

  No

  N/A

• No imminent hazards (no electricity, no water/no hot water, sewage backup, fire, natural disaster, infestation problem)<br>

  Yes

  No

  N/A

• Immediately Washing hands at the beginning of the shift and/or after coming from break<br>

  Yes

  No

  N/A

• Immediately Washing hands twice after using the rest room (inside the restroom and inside the kitchen area)<br>

  Yes

  No

  N/A

• At a designated hand was sink with soap<br>

  Yes

  No

  N/A

• Everybody to wash their hands within 15 minutes after "hand wash" timer goes off. <br>

  Yes

  No

  N/A

• Final flip and check<br>

  Yes

  No

  N/A

• No handling raw products with your bare/gloved hands<br>

  Yes

  No

  N/A

Guest Service Standards

• Guest received what they ordered including product build, condiments, napkins, straws, and receipts

  Yes

  No

  N/A

• Fries temp 150

  Yes

  No

  N/A

• Jumbo Patty temp 125

  Yes

  No

  N/A

• Restrooms are stocked with soap, paper towels, and toilet tissue

  Yes

  No

  N/A

• Restroom sinks, changing tables, toilets, and floors are clean or in the process of being cleaned

  Yes

  No

  N/A

• Guest is greeted upon arrival

  Yes

  No

  N/A

• Team members make an effort to be friendly through smiling and conversation

  Yes

  No

  N/A

• Guest is thanked for their visit

  Yes

  No

  N/A

Store Visit

• Uniforms within standards <br>-refer to Uniforms Job Aid

  Yes

  No

  N/A

• Cleanliness <br>-maintenance checklist completed and in use

  Yes

  No

  N/A

• Quality - Prep list <br>-check quality and quantities (refer to prep list)

  Yes

  No

  N/A

• Quality - bread (refer to Bread Quality Job Aid)<br>

  Yes

  No

  N/A

• Quality - Assembly (refer to Quality Job Aid)

  Yes

  No

  N/A

• Quality - Oil (refer to Quality Job Aid and Calendar)

  Yes

  No

  N/A

• Station Planner - Grill (completed/in progress)

  Yes

  No

  N/A

• Station Planner - Fryer (completed/in progress)

  Yes

  No

  N/A

• Station Planner - Guest Service (completed/in progress)

  Yes

  No

  N/A

• Station Planner - Drive Thru (completed/in progress)

  Yes

  No

  N/A

On Going

• PIC in right position, deploying up and down to delegate tasks and effectively directing team?

  Yes

  No

  N/A

• "2 Minute Drills" conducted at lest every 1/2 hour?<br>-cleanliness <br>-protein cabinet <br>-quality

  Yes

  No

  N/A

• "Build-To's" being communicated to team and verified by PIC?<br>-compared "planned" stage products vs "actual/being used" stage products

  Yes

  No

  N/A

Proficient at "On the floor" Cash Management

• Keys on PIC's possession at all times

  Yes

  No

  N/A

• Constant cash drops (to smart safes) are being done

  Yes

  No

  N/A

• Only assigned person using register

  Yes

  No

  N/A

• No more than $100 worth of $2, $20, $50 nor $100 bills in registers

  Yes

  No

  N/A

Supporting Material

• Daily Placement Chart (completed/in progress)

  Yes

  No

  N/A

• Daily Graphs (completed/in progress are non sales generating hours on the schedule i.e. Prep, maintenance, administration, TC, etc)

  Yes

  No

  N/A

• Task Assignment (completed/in progress)

  Yes

  No

  N/A

• Store Visit (completed/in progress)

  Yes

  No

  N/A

• Destroy (completed/in progress)

  Yes

  No

  N/A

• Hourly Sales Tracking (completed/in progress)

  Yes

  No

  N/A

FOR SL CERTIFICATION "STOP HERE" - FOR TL CERTIFICATION "PLEASE CONTINUE"

Team Leader Certification Pre-Requisites

• Has met all SL pre-requisites

  Yes

  No

  N/A

• Has gone to TL class

  Yes

  No

  N/A

Communication Board (current and with actionable notes)

Rewards and Recognitions

• Able to explain program

  Yes

  No

  N/A

VOG

• Knows goals

  Yes

  No

  N/A

• knows how to analyze it

  Yes

  No

  N/A

• Able to explain Alerts per 10K

  Yes

  No

  N/A

Food Cost

• Knows FC goals

  Yes

  No

  N/A

• Knows how to input waste/destroy

  Yes

  No

  N/A

• Able to enter "invoices"

  Yes

  No

  N/A

• Able to assist on Inventory Counts

  Yes

  No

  N/A

• Able to write an efficient action plan for Food Cost (highest missing items)

  Yes

  No

  N/A

• Able to set up, conduct and explain "Daily Tracking"

  Yes

  No

  N/A

• Able to explain "Per Thousand Theory"

  Yes

  No

  N/A

• Able to explain and calculate "Days On Hand"

  Yes

  No

  N/A

• Effectively creates a Food Order

  Yes

  No

  N/A

SOS

• Able to explain and print "Every Car" report

  Yes

  No

  N/A

• Able to explain and adjust "outliers"

  Yes

  No

  N/A

• Knows how to program headset

  Yes

  No

  N/A

• Able to explain and print all "Day Part" reports

  Yes

  No

  N/A

• Knows goals

  Yes

  No

  N/A

Cashier Performance

• Knows all the goals

  Yes

  No

  N/A

Administration

Labor

• Able to explain and print "Actual vs Guide"

  Yes

  No

  N/A

• Able to put "Store Planner" together

  Yes

  No

  N/A

• Able to explain and print "Employee Variance Report"

  Yes

  No

  N/A

• Knows how many hours are gained/loosed per every $100 (1.2 hours)

  Yes

  No

  N/A

• Able to navigate, understand and make changes in Jack's time keeping (able to do daily timekeeping routines)

  Yes

  No

  N/A

Cash and Sales

• Able to input daily cash and sales including petty cash<br>

  Yes

  No

  N/A

• Able to explain and print "Hourly Sales/Transactions"

  Yes

  No

  N/A

Electronic Journal

• Knows how to navigate it

  Yes

  No

  N/A

Schedule

• Able to Modify schedule

  Yes

  No

  N/A

Critical Thinking

• Visual support

  Media

• New Action Plan - Maintenance -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Prep -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Station Planners -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Guest Service Standards -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - "On Going"-What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Food Safety -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• Additional Comments

• PIC

  Sign