Title Page
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Conducted on
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Prepared by
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Location
Cleanliness & Equipment
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Conduct store walk-through for cleanliness
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Conduct store walk-through for equipment needs
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Report all equipment needs on Coast Maintenance thread
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Conduct store walk-through for smallwares needs
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Obtain approval from DO for smallwares and/or equipment that needs to be ordered
Weekly Follow Up
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Review scheduling reports for each restaurant and approve them for posting
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Are schedules posted on time each week
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Conduct store walk-through to check for proper POP and happy meal display
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Conduct walk-through with store maintenance to measure effectiveness of system
Daily Follow Up
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Review sales, labor, OEPE, closing status, etc from previous day
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Review FOB from previous day. Look for daily inventory completion
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Review cash controls from previous day, ie, cash +/-, refunds, overrings
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Communicate to GM any opportunities with daily numbers
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Review daily schedule for staffing and positioning (breakfast, lunch, & dinner)
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Follow up on call-ins and no-shows each day
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Follow up on daily Squaddle completion
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Check crew appearance
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Are daily targets being set and communicated
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Report to DO, through e-mail, action plans, reasons for abnormalities, etc
Monthly Follow Up
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Set and communicate targets for next month with GM's
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Review PR's and get approval from DO before the 1st of the next month
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Check squaddle for monthly food safety completion
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Conduct safety and security check
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Place Franke order for entire patch to be shipped to one location
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Attend one manger meeting per restaurant each month
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Complete one on one meetings with restaurant management staff
