Title Page
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General Managers Pre-Shift checklist (Todd Blakley)
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Conducted on
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Completed By
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Location
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5:55 SECURITY DRIVE completed correctly
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If answered "Crewmember Needs Coaching", comment CM name with current security drive actions.
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5:58 - Lights and fryer on.
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6:00 CLOCK IN - Any Open Timeclocks from previous day are deleted. *Make note of who didn't clock out. Did they have a register in their name? (If so what time was the register closed out?) Was there a cash shortage? MIC on shift?
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Pop tabs on and flip lobby menu boards.
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-VERIFY- Is CREWMEMBER #1 doing the hot drop with sense of urgency and using correct procedures?<br><br>VERIFY drop amounts are correct
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6:05 Fill 3 compartment sink. Grab soap packets, sanitizer towels and release spray. Prepare sanitizer buckets and set aside. Dish soap in water and sanitizer level test strips available to use when full.
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Put line equipment: Pumps Hinges Lids Scoops Cheese cups False bottoms Spatula SC gun Bottle holders with cups in a bus tub for CREWMEMBER #1 to assemble.
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CREWMEMBER #1 Setting up Coldline Equipment before getting prep
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6:10 (Grab (1) 1/3 pan and (1) 1/6 pan with carryover bag) Prepare cold line ingredients for CREWMEMBER #1. Include the following in cold carryover bus tub: • 1 of each sauce bottle *NEW* in 1/3 pan • 3 Sour Cream • Cheddar (1 full bag) • 4 OJ • 4 bags Naked Eggs • Pico • Bacon in 1/6 carryover pan Bring to line for CREWMEMBER #1. Instruct if any coaching needed.
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6:15 Check communication book for notes. Look at previous days notes to make sure issues were resolved and temp guide filled out. *Take picture for documentation if any corrective actions, investigation or questions are needed.
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Create daily receipt envelope and write today's date on the front. If previous day's receipts or coupons still on desk, put in appropriate envelope and file in basket.
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Cash Office - New Day/Shift/Safe Count
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E-Restaurant - Print prep chart and verify forecast for the day. *Attach Prep Chart to clip board with extra blank paper. Use to write down needed prep for crewmembers.
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SHOWSTOPPER *Cash Office not closed out *ERestaurant not completed Document the cause of SHOWSTOPPER in Communication Book and find root cause. Answer questions below: *Was cash office closed out? - All receipts entered and correct? - Closed the day before 4:15am? *What tasks were left open in Erestaurant? - ICOS discrepancy? - Timeclocks not verified? *Who was MIC? *What time did closing crew clock out? *What was the time of last transaction?
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6:20 Season grills and turn on.
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Turn on all equipment. •Hot Wells •Cold line •EVO •Steamers •Chip warmer •Freeze machine
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Check sanitizer levels. Adjust if needed. Place sanitizer buckets in proper spots.
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Pull flatbread, eggs (bags and naked eggs), and guac. Change bus tub if needed.
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6:30 - VERIFY - CREWMEMBER #1 starting breakfast fry and completed with sense of urgency. *cinnabon delights *hash browns (12) *potato bites *Naked eggs (4)
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6:30 - SAFE AUDIT * Make sure all registers have proper change/bills, make up cards, and gift cards. *THURSDAY's - put all money in side safe* *Document counts on safe sheet.
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6:45 - VERIFY- Hot Drop/Cold Line and breakfast fry placed on the line and ready to serve customers. <br><br>*Test Cheese Pump<br><br>Both hot and cold line completed correctly?
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CREWMEMBER #1 - Start frying cinnamon twists. Make sure timestamps are applied to bags.
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6:50 - Headsets on all crew members. Registers are ready to go!
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Stock Drive Line and get RUSH READY *Torts (open bags and test flat top grill) *Stock breakfast wraps, bowls, lids, soft taco wraps, quesadilla sleeves, crunchwrap bags, foils (big and small), soufflé cups and lids, and all sizes of bags. *Test steamers
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Coffee brewed and station stocked with sugar, creamer, cups, and lids. *Cup/Spoon/Tongs* *Time carafe and creamer* DRIVE thru area clean and stocked!
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7:00 - OPEN FOR BUSINESS - Unlock doors. Quickly check lobby/bathrooms for cleanliness. Leave notes of tasks to be done:
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7:00 - 7:10 LOT CHECK *Flip menu in DRIVE thru. *Quickly pick up large debris from lot. *Check building for any needed maintenance. *Dumpster Area swept and clean. Lids closed.
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7:10 - 7:20 Fill both sides of EVO line. *Combine and rotate cabinet. *Pull Chips to be bagged and put lids on bustubs (TIME STAMP). Make a note of what prep needs are and leave on table next to bustubs.
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Instruct fryer what to prep.
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7:20 - 7:30 Pan up Taco Shells, DLT, Tostadas, Fritos, and Redstrips.
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7:30 - 7:45 Using sanitizer towel, remove all time stamps from amber pans/magnets/chips/twists. Retime both sides of line and heated cabinet.
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7:45 - 7:50 Deployment Chart filled out. *CALL OFFS? Document on call off sheet. If 2 hours or less before shift write corrective action. Find coverage and/or notify manager on that shift via text. *MANAGERS OVERLAP?
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7:50 - Prepare Rice and Beans
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8:00 - CREWMEMBER #2 arrives. Count down a drawer and close out DRIVE thru register. Headset on and ready to take orders. Immediately drop money and enter in cash office.
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Grab 2 White Tubs, and 5 1/3 Pans for lettuce. Prepare 24 hour reach in prep in tubs and pans. Using prep chart assess what needs to be prepped for 24 hour cold prep and Pull items needed. Write down needed 24 hour prep for CREWMEMBER #2.
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8:10 Time/Date stickers - marker - clipboard - boxcutter Time walk in prep. Rotate product and cut box tops off. TIME: • Flatbread • Chicken • Steak • Naked Eggs • Eggs • Guac • Pico • Sauce Bottles • Salsa/ Jal. cups • Pizza Sauce - VERIFY - Do we have enough product for the day? Write down needs and call stores. Text Vicky to pick up.
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CREWMEMBER #2 - 8:10 - 9:00 * 24 hour cold prep started and completed with sense of urgency *sauce bottles *pizza sauce *salsa and jalapeno cups *Pico
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8:25 - Hot Drop #1. New + ALL Carryover: Beef Chicken Pizza Sauce (2) Steak (If needed) Shredded Nacho Cheese
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8:30 8 Hour Hot Line Prep on both sides of line * Nacho Cheese * Red Sauce (2) * Pre Made Chili (2)
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24 hour Reach In prep under the line. *Lettuce Hydration Bottles available*
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Fill Cold Line for lunch menu
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8:50 - Hot Drop on line * Communicate to fryer what needs dropped. Include Chalupas and Empanadas
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9:00 - VERIFY - 24 hour cold prep completed. Prep Area clean and all dishes in sink.<br>CREWMEMBER #2 - Bag chips and twists
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Temp Guide completed
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OFFICE *Daily paperwork printed and highlighted for RGM *Delegat - Previous day cashier reports are green - Side by side - Daily *SMG - Overall % with /B5 % /A5 %/ Dis. % and initial. *Email - Print any Area Communication and/or Name Mentions Clean and organize desk
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9:30 - HOT DROP #2 * ADD Black Beans
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9:40 - STOCK *Wraps, bags, platters, lids, cups, boxes, Doritos, *Backline torts
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9:45 - Beans (3) and Rice (4 dbls)
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10:00 - CREWMEMBER #3 and #4 arrive * #1 finishing fry prep, set up backline * #2 Dishes, sweep, trash * #3 Pan up hot drop * #4 COUNT DOWN A DRAWER and Lobby cleaning checklist
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Rotate torts and Cut box tops off. Flatbread cases have thaw and expire time.
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Soda Boxes Full or have one ready to change when needed.
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Priority Sequence *What tasks need completed?
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Goals posted on T.R.E.D. Board *SPEED ( Goal vs prev.day OTD - comparison to other stores ) *5 BELLS ( Goal / Previous Day name mentions / Dissatisfied Comments / Opportunities) *Today's training and LZ (Exp.5) *Deep Cleaning tasks with names
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CORE Evaluation using tablet *send to Justin*
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Attach picture of HME screen at 11:08 am
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Attach picture of HME Screen at 2:08pm
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Comments from today's Shift:
