Title Page
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Site conducted
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Conducted on
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Prepared by
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Team Leader
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Location
Certification
Station Observation
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o Skill 1: Safety & Security
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o Skill 2: Customer/Dining Room Service
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o Skill 3: Interior Cleaning/Receiving & Storage
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o Skill 4: Exterior Cleaning/Grounds
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o Skill 5: Produce Prep/Salads
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o Skill 6: Drinks/Drink Station Operations
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o Skill 7: Fry Station
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o Skill 8: MakeUp Table
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o Skill 9: Grill Station
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o Skill 10: Breakfast MakeUp Table
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o Skill 11: Breakfast Grill
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o Skill 12: DriveThru
MIT
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Score
Daily Administration
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o Complete a full safe count, verify all drawers and petty cash
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o Demonstrate the proper method for completing an Inter Unit Transfer. Show how we transfer products in and out of the unit. Product proper documentation for each unit and include where it is to be filed. (2 trays of small buns to & from)
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o Complete a daily count. Demonstrate how the inventory is placed in the system and what do we do when there are variances in the product. Once completed where is the paperwork filed
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o Demonstrate the ability to complete the Orange Guide Book. Review previous day and notate any discrepancies that need to be brought to the attention of the General Manager
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o Show the proper method for receiving a SYGMA truck invoice. Show the proper method for receiving a Flowers Bread Invoice. Explain documentation needed for each Invoice
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o Demonstrate how to close/count down a cash drawer to the initial starting bank. Show how the cash is counted in the BOS. Explain the order for all coupons, overrings and refunds. If a deduction is needed explain how the form is filled out and what do we do with it once it is completed
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o Demonstrate how to print an open order report and explain why we review this report. If there are pending orders for the current or previous shift what action is taken to correct them
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o Demonstrate the correct order of the shift paperwork. Explain how you perform an audit on the previous shifts paperwork. Where is the daily paperwork filed and if there are discrepancies what is the next step to get these corrected
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o Explain the proper procedures to complete a midshift/end of day deposit. Explain the difference in an end of day procedure vs a mid shift. What reports are required for an end of day and are any of these reports sent to the Area Manager, Training Coordinator, and the Director of Operations
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o Explain where all of the end of day reports are located, this includes the DSR, DSL, SOS and the IDR for the day. Explain how these reports are communicated to the Area Manager, Training Coordinator, and the Director of Operations. If a discrepancy is notated how is this addressed and who needs to be notified
Register Discounts
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o Demonstrate how to complete a School Charge, (#1 combo)
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o Demonstrate how to complete an overring (School Charge #1 combo)
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o Demonstrate how to complete a refund (one PC sauce)
Incident, School Charge, and Maintenance Demonstration
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o Demonstrate how to complete a customer/employee incident. What is the time frame to have this report completed and who is notified immediately when an incident occurs. Where do we send an injured employee that is in need of medical attention?
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o Demonstrate how to complete a school charge form and where is the final paperwork placed. What information must we get from the school representative?
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o Demonstrate how to fill out a maintenance request for any equipment or general maintenance issues within your unit. Explain the priorities and how we code these
Equipment Maintenance Demonstration
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o Demonstrate how to change the belt on the Roundup toaster. Show the proper cleaning procedures and explain how often the unit is cleaned
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o Demonstrate the full disassemble of the shake machine, proper sanitation method and reassembly. Explain how often and who is responsible for the cleaning and sanitizing of the machine
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o Explain how often we filter the fryer and what is the appropriate safety gear used to complete this process. Show how to set up the filter machine and filter one vat of shortening. Explain how to empty a vat of shortening. Where is the discarded shortening placed for disposal? Explain the boil out process from start to finish. When is the boil out completed and who is responsible for the completion of this task
Floor Management Demonstration
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o 1st Floor Management Certification
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o 2nd Floor Management Certification (to be completed after 30 day probation period.)
