Team Leader Certification

Title Page

Site conducted
Conducted on
Prepared by
Location
GER

Assessment

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Manager's Name

Guest Service

Guest greeted within 5 seconds of arriving in front of the Order Menu Board. If asked to hold, re-greeted in 15 seconds or less.
A. Greet time within 5 seconds of pulling up to the menu order board (order confirmation screen - OCS).
B. If asked to hold, re-greet within 15 seconds after being asked to hold.
Drive-thru Order Taker provides warm, friendly greeting and hassle free order taking.
A. Team Member greets Guest in a warm friendly manner at the Order Menu Board speaker or by the Outside Order Taker (OOT). Should sound enthusiastic, genuine, non-robotic without attitude, shortness or tone.
B. Conversation is hassle free: no language barriers or lack of training preventing smooth order taking process.
C. Order taker does not interrupt (multiple times) or rush Guest.
EXCEPTIONAL SERVICE AT ORDERING - Exceptional service.
A. Genuine, warm and friendly greeting provided. Can feel the smile and friendliness.
B. Is Highly Energetic and uses Exceptional Phrases.
C. Team Member is enthusiastic about the menu items.
D. It is evident that the Team Member clearly enjoys working at Jack in the Box and serving the Guests.
ORDER CONFIRMATION - Drive-Thru Order Taker confirms order using order confirmation screen (OCS).
A. Team Member confirms order is correct on the screen or fully repeats order for confirmation
DT ORDER CONFIRMATION SCREEN (OCS) & SPEAKER - Order confirmation screen (OCS) is clean
DRIVE-THRU WINDOW FRIENDLY SERVICE - Team Member warmly re-greets Guest at service window, makes eye contact, smiles and provides a 2-part thank you/farewell.
A. Immediately greeted at drive-thru window (within 10 seconds or less).
B. Team Member warmly greets Guest in a friendly manner at the Service window. Should sound enthusiastic, genuine, non-robotic without attitude, shortness, or tone.
C. Interaction is energizing and shows care for Guest. Body language shows Guest focus. Team Member makes eye contact and smiles during the interaction.
D. Team Member provides 2-part thank you/farewell.
SAUCES & CONDIMENTS OFFERED - Team Member specifically offered sauces/condiments as specified in Accompaniment Items Job Aid
A. Team member asks Guest if they would like any sauces for ordered items that don’t have a required recipe sauce/condiment.
B. Team Member automatically provides or specifically offers accompaniment condiments (sauce, dressing, salsa, etc.) by name for items that have required sauce/condiment
C. Team member automatically provides or specifically offers sauce/condiments that accompany LTO items.
BAG CONTENTS COMMUNICATION - Team member verifies and communicates the main contents of each bag to Guest as handed out, including special items.
A. The same Team Member that checks the bag for accuracy also communicates the bag contents to the Guest at drive-thru and front counter.
B. Team Member communicates the main combo items, including modifications, special requests when handing out the bag(s) to the Guest.
C. Bagged combos are repeated by main combo item name, not by combo numbers, including any modifications.
D. If the contents in the bag(s) is not a combo, all contents in the bag is repeated to the Guest, including any modifications.
RECEIPT PROVIDED - Guest provided a receipt without asking for one.
A. The correct/legible receipt is automatically provided to the Guest without the Guest having to ask for it.
EXCEPTIONAL SERVICE AT DT WINDOW - Exceptional service at drive-thru service window.
A. Team Member goes above and beyond in some way to connect with Guest and or provide exceptional, differentiated service.
B. Team member makes Guest feel truly appreciated for visiting this Jack in the Box.
C. It is obvious that the Team Member clearly loves their job and serving the Guest, the enthusiasm can be observed.
FRENCH FRIES - Hot, fresh, properly salted French Fries are assembled and served according to specifications and at the correct temperature.
Enter temperature
A. Temperature reading ≥ 150° Fahrenheit.
B. Salted - Fries have salted taste.
C. Texture - Taste is slightly crispy on the outside and soft on the inside.
D. Appearance - Fries appear golden brown: not overly dark or less than fully cooked. Fries hold form, not limp or soggy.
E. Portion - Bag is full/properly portioned.
Enter temperature
Burgers
BURGERS - Hot, fresh, juicy burgers served to specifications.
Beef patty temperature
A. Temperature - Beef patty temperature is ≥ 125°F.
B. Beef patty tastes juicy and fresh not dried out.
C. Fresh produce and ingredients are used.
D. Burger is neatly assembled, with correct ingredients, and order of build
Beef patty temperature
PACKAGING, BAGGING, SERVING - Guest order placed neatly in the bag and packaged to specifications.
A. Correct product tabs pressed to identify item.
B. Separate bags used for each combo and for custom orders.
C. Hot and cold items are in separate bags.
D. Food in bags should look neat (not more than 6 loose French fries in the bag).
E. Food boxes should be in good condition, closed, sealed correctly.
F. Food and packaging not smashed or coming apart.
G. Packaging or carryout bags should be free of excessive grease.
H. Condiments or dip cups are not torn, opened, or sticky on the outside.
I. Tamper proof stickers are properly placed on all delivery orders with receipt attached.
J. Tacos should be placed in bag correct side up.
Accompaniment items
CORRECT SAUCES & CONDIMENTS - Team Member provided Guest with the correct sauces/condiments.
A. Guest received correct sauces ordered and (or) per Accompaniment Job Aid TDC #1116.
B. Guest automatically received correct accompaniment condiments for all items.
C. Team Member provided additional or other sauces/condiments requested by the Guest.
D. Team member automatically provides sauce/condiments that accompany LTO items.
NAPKINS, UTENSILS, & STRAWS PROVIDED - Team Member provides napkins, utensils, and straws with order.
A. The order includes napkins, utensils, and straws as required (and except where prohibited).
3.8 Breakfast
3.8 Non-Breakfast
ORDER IS CORRECT - Guests receive the correct food and beverage order.
A. All items were provided were correct
B. All items include the correct ingredients.
C. Special/custom requests are made correctly.
SPECIAL REQUESTS CORRECTLY IDENTIFIED - Special requests/modifications are properly identified.
BEVERAGES - Beverages have the proper flavor, level of ice, carbonation, and beverage fill.
A. Flavor is to standard.
B. Correct carbonation.
C. Ice fill level to standard.
D. Lid is correctly secure and no spillage outside of beverage cup.
E. Desired beverage flavor is available.
Enter name of beverage ordered

BACK OF THE HOUSE - QUALITY

Fried Products
FRIED PRODUCTS HOLDING CABINET PROCEDURES - Holding Cabinet staging procedures meet specifications for all fried products.
A. Hold times are “on” for all held fried products.
B. All fried products are within proper hold time – no expired items.
C. Resetting times for held products not observed.
D. Based on visual observation ingredient(s) look fresh and meet quality standards
E. FIFO used to use oldest product first.
F. All fried products should have correct times programmed
G. All fried products are in correct slots to match programmed names (check all).
H. Correct quantities held in a single pan - i.e. 12 egg rolls per pan / 6 per side (check all).
I. Fried products are NOT held with a metal lid.
J. Fried products are staged/held correctly in drawers.
Clamshell
Flat grill
GRILLED PRODUCTS HOLDING CABINET PROCEDURES - Holding cabinet staging procedures meet specifications for all grilled products.
A. Hold times are “on” for all held grilled products.
B. All grilled products are within proper hold time – no expired items.
C. Resetting times for held products not observed.
D. Based on visual observation ingredient(s) look fresh and meet quality standards.
E. FIFO used to use oldest product first.
F. All grilled products should have correct times programmed.
G. All grilled products are in correct slots to match programmed names (check all).
H. Correct quantities held in a single pan (check all grilled products in holding cabinet).
I. Grilled products are held with a metal lid (check all).
J. Grilled products are staged/held correctly in drawers.
CRISPY CHICKEN - Crispy chicken is hot, crispy, juicy, and meets 'Quality' specifications. (Temp and evaluate one crispy chicken fillet, one spicy chicken fillet and one chicken strip from the holding cabinet)
A. Crispy Chicken Fillet is slightly crispy on the outside, fried to a golden brown color, is warm to hot on the inside and moist / juicy. Temperature is 140°F or higher.
B. Spicy Chicken Fillet is slightly crispy on the outside, fried to a golden brown color, is warm to hot on the inside and moist / juicy. Temperature is 145°F or higher .
C. Crispy Chicken strips are slightly crispy on the outside, fried to a golden brown color, is warm to hot on the inside and moist / juicy. Temperature is 140°F or higher.
Crispy Chicken Fillet Temperature
Spicy Chicken Fillet Temperature
Crispy Chicken Strip Temperature
HOLDING CABINET TEMPERATURES - All holding cabinets maintain required temperature.
A. Long Stem Surface Prove Thermometer must be available to evaluate temperature of holding units.
FRY BIN - Fry bin (fried) items staging procedures meet specifications.
A. Hold times are “on” for all holding products.
B. All products are within proper hold time – no expired items (unless used for an order on the screen).
C. All products should have correct hold times programmed.
D. Resetting times for held products not observed.
E. FIFO practiced to use oldest product first.
F. Based on visual observation ingredient(s) look fresh and meet quality standards.
G. Products not stored in packaging unless there is an order on the screen for immediate use.
H. Products staged in correct smallwares and correct quantities.
Taco
TACOS - Hot, fresh, and crispy tacos fried, assembled, and staged per specifications; taco station maintained for quality and quick.
A. Tacos not held past hold time
B. Correct hold times are programmed and in use to ensure 5 minute hold time in the fry bin.
C. Once fried, rack tilted sideways for 5 to 10 seconds to allow excess oil to drain into fryer (and minimize greasiness of tacos).
D. Taco packaging is clean and presentable (free of excessive taco sauce or grease).
E. Tacos are not served with broken shells or cracks greater than 1 ½".
F. Tacos are sauced edge-to-edge.
G. Shredded lettuce on assembled Tacos is portioned correctly (3/4 ounces to 1 ounce). Refer to visual on the Taco Acceptability Chart (TDC# 1270).
H. Shredded lettuce at Taco Assembly station is fresh, crisp, and dry.
I. Only thoroughly defrosted tacos are fried.
J. Fried in correct fry rack.
K. Taco assembly rack in place and used for lettuce, cheese portioning, assembly of tacos.
FRIED PRODUCTS - DRAINING & REMOVING - Fried products are properly drained and removed to ensure quality and presentation.
A. After fry cycle, baskets are gently shaken to drain the oil from the products.
B. Fried products are immediately packaged or staged and not left in fry baskets or racks.
C. Fried products are transferred with tongs. Ingredients are not dumped directly into packaging to prevent excessive oil from getting onto packaging.
D. French fries are properly salted.
OIL QUALITY - Oil quality maintained to ensure fresh tasting fried products.
A. Skimming – fryer oil skimmed as needed to prevent oil degradation and remove particles from sticking to other products that are being fried.
B. Smoking Oil – oil not smoking excessively, which often indicates expired oil.
C. Oil Temperature at 365° +/- 15°F. Evaluate at least one vat using the restaurant’s infrared thermometer or an immersion probe.
D. Oil Level – oil quantity is at approximately the correct level as indicated by the min/max lines in the fry vats.
E. Equipment being maintained – clear evidence of ongoing filtering, cleaning, and heavy carbon removal.
PREPPED ITEMS READY FOR "GRAB & PLACE" - All prepped items at the assembly line meet quality and are ready for "grab & place".
A. Prep items are ready for "grab and place" for Assembly Team Member.
B. Quality to standard – team member does not have to sort through or discard unacceptable product.
C. Slice tomatoes are stacked flat, not sideways to protect slice integrity.
D. Ingredients not filled higher than fill line on pans.
BREADS - Buns stored, handled, buttered, and toasted to specifications.
A. Split Top and Regular buns, are held in closed / sealed bags – except for what is being used for current shift / next hour.
B. Buns are not smashed after toasting.
C. Buns are toasted to order, not staged at/or near toaster if no orders appear on the kitchen (KDS) monitor.
D. Proper buttering procedure followed with BFVO (Butter Flavored Vegetable Oil).
E. Teflon sheet in the contact toaster is free of buildup and in good condition.
F. Split Top and Regular buns are toasted with a full and even coat of butter applied, 80%+ of surface toasted to a golden brown, not burnt, bun not smashed after coming out of contact toaster.
BREADS - BRIOCHE, CROISSANTS, & BISCUITS - Brioche, croissants, and biscuits are stored, handled, buttered (only biscuits), and toasted to specifications.
A. Brioche buns, croissants, and biscuits, are held in closed / sealed bags – except for what is being used for current shift / next hour.
B. Buns/breads are not smashed after toasting.
C. Buns should be toasted to order, not staged at/or near toaster if no orders appear on the kitchen (KDS) monitor.
D. Batch toaster spatula is stored under crumb tray when not in use.
E. Bread items are toasted to standards.
BREADS - SOURDOUGH - Sourdough bread is stored, handled, buttered, and toasted to specifications.
A. Sourdough bread is held in closed / sealed bags – except for what is being used for current shift / next hour.
B. Sourdough bread is not smashed after toasting.
C. Sourdough bread is toasted to order, not staged if no orders appear on the kitchen (KDS) monitor.
D. Teflon sheet in the bread griller is free of buildup and in good condition.
E. Proper buttering procedure followed with BFVO (Butter Flavored Vegetable Oil).
F. Sourdough bread slices are buttered and toasted to standard.
SAUCING EDGE-TO-EDGE - Saucing on sandwiches is 'edge-to-edge'.
A. Saucing is evenly spread from edge-to-edge of breads and buns.
B. Mayonnaise is evenly spread across bun or bread.
C. Sauce bottles on line have correct tips
Microwave
MICROWAVE - Microwave cook times are used correctly.
A. Team members pressing correct buttons to fully melt/cook ingredients.
Grilled Products are cooked to specifications

BACK OF THE HOUSE - QUICK

RUSH READY - TEAM - Team and restaurants are rush ready and in primary positions to support peak volumes. Daily planners are posted, used, 4+ headsets in use.
A. Team Workstation Daily Planners in place and in use.
B. ‘All hands-on deck’ in guest service positions during peak periods
C. 4+ headsets are in use (PIC, Fryer, Grill, and drive-thru Team Member) or BOH kitchen drive-thru speaker is on and can be clearly heard.
BUILD-TO CHARTS - Precooking/staging/build-to in place including posting, adjusting, and using build-to charts
A. Build-to and precooking are in place. Cook to order practices are generally not observed, except for zero items on the Build-to charts.
B. Team members using build to chart system – pre-cooked amount of product on build to chart are staged in holding cabinets and fry bins.
C. Build-to charts are posted for correct day and daypart. Adjusted if applicable.
D. "Stop and Drop” is used for “zero” items within 30 seconds of being ordered by guest or instructed by PIC or Guest Service Team Member.
BUILD-TO CHART & STAGING TEAM MEMBER KNOWLEDGE
A. Grill or Fryer Team Member can explain build to and staging procedures.
To evaluate – ask the questions below:
• How do they use build-to charts and correctly stage product?
• Why is using the build-to important?
STOP & DROP TEAM MEMBER KNOWLEDGE
A. Grill or Fryer Team Members can explain when to stop and drop and ‘zero’ items.
To evaluate – ask the question below:
• What do you do when a "zero" item is ordered by a Guest? (Item not populated to be precooked and staged on build-to report.)
FULLY STAFFED WITH PROFICIENT TEAM - Restaurant shift is fully staffed with proficient Team Members to achieve all Brand Standards.
A. Team should be staffed to effectively take, make, or serve majority of orders within Quick standards. (Refer to kitchen display screen to evaluate Order to Delivery times. (Few to no orders should be more than 6 minutes).
B. Guests are not put on hold.
C. Team Members are proficient in their primary positions to achieve Guest Quick times and maintain clean standards. Allow for training of a new Team Member. However, the Team Members currently working the shift should be proficient with a sense of urgency and minimal mistakes or confusion.
WORKSTATION POSITIONING - Workstation position principles (deployment) and Guest priority sequence in place to enable 'Quick' and Guest standards.
A. Team members are Guest focused and slide deploying - Team Members getting orders out for Guests before completing other duties. Team slide deploys to help one another get each order completed quicker and balance their workload.
B. Workstation Chart is posted for current day and daypart.
C. Deployment on Workstation Position Chart is assigned in consecutive order without skipping any numbers
D. Team Members are working their designated positions.
PIC LEADING TEAM - PIC is actively leading the shift and team to achieve 'Quick' and Guest Experience standards
A. PIC is in 'manager zone' – this means being in primary positions of #3, #5, or #7 at least 75% of the time to maximize leadership impact.
B. PIC can be seen and heard leading this shift.
C. PIC Daily Planner is current, posted, and in use during the shift.
D. PIC is observed verifying (verbally or visually) build-to levels during the shift.
E. PIC observed completing or ensuring the Guest Expectation Travel Path gets complete at least once during the review.
F. Role models/monitors cash handling procedures (employee meals, voided orders, item cancels, one person per drawer, large bills)
G. Can pass Food Safety audit
PIC LEADERSHIP KNOWLEDGE QUESTION
A. Tell me how you lead a shift to ensure a consistently great Guest Experience?
B. Tell me, how do you handle Guest complaints?
ALL TEAM MEMBERS, INCLUDING PIC ARE IN GUEST READY UNIFORM
A. All employees have complete and approved uniform
B. Uniforms are clean, free of stains and excessive fading or damage
C. Uniforms fit proper;y (not too tight or too loose)
D. Jackets or sweaters are Jack beanded or solid black or gray (unbranded)
E. Name tags are correct and visible - even if wearing an apron, jacket or sweater

DINING ROOM - CLEAN

DINING ROOM - CEILING VENTS, & LIGHTING - Dining room ceiling tiles, vents, and lighting is clean
A. Ceiling vents are clean.
B. Lighting clean
DINING ROOM - WALLS & DÉCOR - Dining room walls and décor are clean
A. Walls (to include) exterior fireplace walls) are clean
B. Décor is clean
DINING ROOM - WINDOW LEDGES, SILLS, & BLINDS - Dining room window ledges, sills, and blinds are clean
A. Window sills/ledges are clean
B. Blinds are clean
DINING ROOM - FLOORS - Dining room floors, corners, and areas under tables, covings, baseboards, and mats are clean; wet floors signs are clean, used only when floor is wet.
A. Floors, corners, areas under tables, covings, baseboards, and mats are clean, free of buildup.
B. Wet floor signs are clean. Being used appropriately and not left out after floors are dry.
C. Spills are quickly addressed.
DINING ROOM - TABLES, CHAIRS, & TRASH RECEPTACLES - Dining room table, seats, highchairs, dividers, and trash receptacles are clean. Trash receptacles not full.
A. Tables are clean (no more than 3 dirty tables for longer than 5 minutes).
B. Dining room seating, chairs, and high chairs are clean. Minimum of 2 high chairs are available.
C. Table and chair legs are free from buildup.
D. Dining room dividers are clean.
E. Trash receptacles are clean, and not full or overflowing.
FRONT COUNTER AREAS - Menu board, front counter drink, and condiment stations stocked and are reasonably clean
A. All front counter Point of Purchase (POP) is clean, current (no hand- written or unapproved typed signs).
B. Menu board is fully lit, clean.
C. Front counter Point of Sale (POS) elements and monitors are clean, free of dust buildup.
D. Drink machine and condiment stations are reasonably clean.
E. Drink machine and condiment stations stocked
BACK OF THE HOUSE & KITCHEN VIEW - Kitchen view of back of house is clean, organized, and with minimal internal guest facing team messaging.
A.The kitchen appears clean, organized, and clear of unnecessary clutter from Guest view.
B. Guest facing posted job aids are minimal (less than 5), legible, clean, and relevant to positions.
DINING ATMOSPHERE & AMBIANCE - Dining atmosphere and ambiance are comfortable, dining room is free of abnormal odors.
A. Temperature (not unreasonably warm or cold).
B. Music (not missing, too low, or too loud).
C. Clean smell – no abnormal odors.
D. Team Member dialogue professional – not overly loud, disruptive to Guest experience.
RESTROOMS - Restrooms are clean, stocked. All fixtures, mirrors, sinks, toilets, soap dispensers and paper towel holders / hand dryers are clean.
A. Restrooms are clean and free of buildup on floors, doors/kick plates, fixtures, sinks, toilets/ urinals, walls, partitions, etc.
B. Restrooms are properly stocked (soap, towel dispensers, toilet paper).
C. Trash receptacles are clean, lined, and not overflowing.
D. All lighting is clean.
E. Sanitary receptacles in place (if applicable), clean and not overflowing.
F. Restroom mirrors and frames are clean.
G. Restrooms ventilation/fan covers are clean.
H. Handwashing job aid (TDC#1041) is posted.

EXTERIOR - CLEAN & CONDITION

EXTERIOR SIGNAGE & LIGHTING - All exterior brand signage, lighting clean.
A. All exterior signage (to include: directional signage, handicap signs, parking stall signage, building and monument signage) is reasonably clean, free of stains and buildup.
B. All exterior poles and support items connected to signage is clean.
C. All lighting is turned on after dark (including any signage lighting).
D. No handwritten or unapproved typed signs in Guest view unless allowed by brand.
EXTERIOR POP - Exterior POP elements are current, clean, in good condition, not faded, and correctly applied.
A. All POP is current, clean, and in good condition, free of fading, bubbles, and pealing corners.
RESTAURANT EXTERIOR - Building exterior walls, roof, reasonably clean. 3 or fewer total minor individual items can be missed. Note: Standard will not be met if ONE MAJOR OR EXTERME issue is observed.
A. Building exterior walls are reasonably clean and in good condition (i.e. free of buildup, grime, or splatters).
B. Back door(s) are reasonably clean and in good condition. Back door area clear of pallets, bread racks, or miscellaneous items.
C. Exterior building roof, awnings, fascia, mansard, soffit, rain gutters, and down spout reasonably clean, in good condition, and free of bird’s nests.
D. Perimeter fencing reasonably clean.
DOORS, WINDOWS, & LEDGES - Doors, windows, and ledges all around the building are clean.
A. Doors, door frames, push bars, and thresholds reasonably clean
B. Back doors are closed when not in use
C. Windows and exterior window ledges all the way around the building are reasonably clean.
D. Entry door is not over cluttered with POP, clings, signage.
PARKING LOT - Parking lot is clean
A. Parking lot is clean. Four or fewer total of the following: pieces of trash, spills/messes, and also 4 or fewer total cigarette butts and 4 or fewer gum buildup.
SIDEWALK, PATIO, & EXTERIOR FURNITURE - Sidewalk, patio, and exterior furniture are clean.
A. Four or fewer pieces of trash, cigarette butts, or buildup areas (grime, stains, unscraped gum buildup) on sidewalk areas all around the building, including patio areas and furniture.
B. Wet floor signage or cones in Guest view are in active use (not left out on dry surfaces).
EXTERIOR TRASH RECEPTACLES - Trash receptacles, not full.
A. Exterior trash cans/receptacles and cigarette receptacles are not full, overflowing.
B. Trash cans/receptacles are reasonably clean and free of grime.
LANDSCAPING - Landscaping area is reasonably clean.
A. Landscaping reasonably clean.
B. Four or fewer total pieces of trash throughout all landscaping areas.
C. Minimal to no cigarette butts (10 or fewer) in one area such as the drive-thru menu board landscaping area.
DRIVE-THRU PREVIEW BOARD - Drive-thru preview board and all components are clean, free of buildup
A. Drive-thru preview board and components are reasonably clean (plexiglass, T-bars/dividers, hardware, metal plastic, numbers, etc.).
B. Free of excessive dust/dirt, buildup, stains, stickers, or gum.
C. Menu Panels, T-bars/dividers, numbers are straight, not crooked.
DRIVE-THRU ORDER MENU BOARD - Drive-thru menu board and all components are clean, free of buildup.
A. Drive-thru order menu board, confirmation screen, speaker, and all other components are reasonably clean (plexiglass, T-bars/dividers, hardware, metal plastic, numbers, etc.).
B. Menu boards are illuminated after dark.
C. Free of excessive dust/dirt, buildup, stains, stickers, or gum.
D. Order menu panels, T-bars/dividers, numbers are straight, not crooked.
DRIVE-THRU LANE & CURBS - Drive-thru lane and curbs clean.
A. Three or fewer pieces of trash, spills, stains, soil/grease buildup in the drive-thru lane, cement, asphalt, and curbs.
B. Drive-thru lane, cement, asphalt, and curbs are free of weeds, and excessive (10 or fewer) unscraped gum buildup.
DRIVE-THRU SERVICE WINDOW - Drive-thru service window area clean. Evaluate for 3 or fewer minor issues of dust, adhesive residue, spills, or stains.
A. Drive-thru windows, window frames, window ledges, and POP hardware is clean.
B. Wall area around and cement area below service window are clean.
C. No handwritten or unapproved typed signs.

TRAINING & KEY SYSTEMS IN PLACE

TRAINING & CERTIFICATION - Management and Team trained and certified on required brand standards.
A. Training tablet is charged.
B. Training system in place to certify Team Members on brand operating standards.
C. Certified Team members know the correct standards and are certified for proficiency.
D. PIC can show proof of certification in training system for Team Members working the shift.
E. PIC or Team Member can correctly explain training process or refer to Jenius.
PROMOTION TRAINING & CERTIFICATION - Current Promotion Training and Certification to specifications.
A. Team Members demonstrating correct behaviors and execution of new products.
B. Team Members have been certified in Jenius for current promotion.