Information

  • Conducted on

  • Prepared By

  • Supervisor on Duty

  • Staff on shift

Supervisor Management

  • Feedback and verbal management of staff

  • Feedback on portion sizes

  • Feedback on speed

  • Managing staff staying on position

  • Management of front of house (clearing tables, bins etc)

  • Management of line/bar cleanliness

  • Checklists done

  • Less than 60 secs per order

  • Food safety Book done<br>

  • Phone calls returned

COGs

  • Scale on line and used every meal

  • Portion Test Done

Front of Shop

  • Windows clean

  • Tables Clean within 5 mins

  • Leaves and ground Clean

  • Tables and chairs lined up

  • Sign outside and presentable

Front of House

  • Tables clean within 5 mins

  • Floor Clean

  • Table bases clean and polished

  • Heating/Aircon to Correct Temp and Efficiency

  • Napkins holders full and polished

  • Sauce bottles 70% full and clean

  • Promo Material on Tables

  • Knives, Forks and Spoons Full

  • Rubbish area clean and bin not full

  • Chairs pushed in and tables lined up

  • Post-mix machine clean and working

  • Aircon to correct temperature<br>

  • Doors and windows open/closed depending on conditions

  • Kids equipment neat and full

  • Music on to correct level

Line

  • Till area clean and neat

  • Line clean. During busy periods must be cleaned every 15mins tops.

  • Hot food, cooked to spec and presentable

  • Cold section fresh and presentable

  • Drinks fridge adequately stocked and presentable

  • Bar area clean and tidy

  • Prep areas in customers view clean and tidy.

  • Presses clean

  • Choc warmer clean with fresh choc

  • Cleaning Equipment not in customer view (mops, buckets etc)

  • All fridge glass clean

Grill Area

  • Cutting Glove worn when using knives

  • Grill area tidy

  • Grill jumping on line and/or cleaning tables at peak times

Back of House

  • Dishes rinsed before placed in powers soak<br>

  • Dirty dishes not on floor

  • Shelves and equipment all clean

  • Items in crates neat and on shelves

  • Supplier deliveries received, dated and put in storeroom in 10 mins

Office

  • Well organised and tidy

Coolroom

  • No items on floor

  • All items dated and organised with fifo policy<br>

  • Meat Stored below veggies

Bins and Boxes

  • Boxes neatly flattened and stacked in sacks

  • Bin area clean and neat

Staff

  • Staff wearing gloves at all times when handling food<br>

  • Hats worn all staff handing food

  • Uniforms or plain black tshirt worn

  • Uniforms clean

Customer service

  • Press friendly eye contact with "hello, how are you? What can I get you today?"

  • Press ask customer "Have you been to Mad Mex before? Can I help you with menu?" With customers who need help

  • Good body language all staff

  • Eye contact and smile all staff

  • "Can I get you a drink?"

  • "Thanks for coming, have a great day" with customers leaving (if not too busy)

  • Table cleared after customers finished eating with<br>- "Can I take these for you? <br>How was your meal?" <br>"Would you like any more drinks or churos?"

Toilets

  • Floors clean

  • Mens Urinal Clear with blocks

  • All cubicles clean with toilet paper

  • Bins not full

  • Paper towel<br>

  • Basins clean

  • Mirrors Clean

AFL Day

  • Team flag outside

  • Team flag over line

Alcohol

  • Id checks for under 25's

  • Customers offered more drinks at table.

Storeroom

  • No drinks or food supplies on floor

  • Alcohol locked away

  • Uniforms locked away

  • All items neatly organised

  • Storeroom locked at all times

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.