Till Operator Checklist

• Site conducted

  Select

• Conducted on

  Date

• Completed by

• Expresso Risk Assessment for Reference

Please do not start weekly cleaning tasks that cannot be finished during the busy periods in the mornings from approx 6am to 11am

• Select day of week

  Select Monday Tuesday Wednesday Thursday Friday Saturday Sunday

  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday
  • Sunday

• Lift up Master Monitor screen off till box and clean

  Done

  Not Done

• Lift up Slave Monitor screen off till box and clean

  Done

  Not Done

• Clean Bump screen and Camera Screens using glass cleaning cloths

  Done

  Not Done

• Update Biopak Spreadsheet for Hot and Cold Cups to be picked up from Storage Shed- must be done before 9AM

  Done

  Not Done

• Lift all components up on bench where Master Till sits and clean thoroughly to ensure no evidence of any product is visible

  Done

  Not Done

• Stocktake Woolworths and update stocktake sheet, order as required

  Required

  Not required

• Clean outside of all glass windows within your station with designated cloth and window cleaner.

  Done

  Not Done

• Remove keep cups from glass shelves on wall above smoothie bench and clean shelving

  Done

  Not Done

• Use cob web brooms to wipe away any cob webs around the perimeter of the building paying particular attention to the following
  

• Visually inspect and wipe any cobwebs away around the menu board in drive thru

  Done

  Not Done

• Visually inspect and wipe any cobwebs away around the menu board at the walk up

  Done

  Not Done

• Visually inspect and wipe any cobwebs away around the windows

  Done

  Not Done

• Visually inspect and wipe any cobwebs away around red awnings

  Done

  Not Done

• Inspect tiles underneath serve windows and wipe away any spillages or dirt, use hose if required to wash off excessive build up

  Done

  Not Done

Clean Menu boards outside shop

• Food Menu White rock area

• Drinks Menu near Speaker Post

• Drinks Menu at Walk up Window

• Food Menu at Walk up window

• Stocktake Bidfoods and update stocktake sheet

  Required

  Not required

• Under stainless bench where master till is located,check underneath bottom shelf to ensure there is no debris left over from the daily mop at end of day?

  Done

  Not Done

• Remove all syrup bottles off shelving above cupboard where sink is a thoroughly clean and replace all items

  Done

  Not Done

• Pay particular attention to the pump itself on the Fruit bottle for any build up of syrup causing blockages within the pump

• Wipe down benches/cupboard doors externally, ensure underneath is cleaned as well as legs and feet, check under benches for any debris

  Done

  Not Done

• Remove Coffee bins from under Coffee machine bench and clean internal and external sides of the bench and also legs and any other place that requires it.

  Done

  Not Done

• Please make sure this task is done one coffee bin at a time and do not do during busy periods

• Clean Coffee/waste bins externally including the lids

  Done

  Not Done

• Clean underneath coffee machines and ensure no dust or beans visible

  Done

  Not Done

Clean all window runners out where the sliding windows are opened and closed to ensure they are free of any dirt build up

• Order Sliding Window

• Walk Up Sliding Window

• Pick Up Window

• Clean till area and surrounding to ensure their is not a build up of dust on the till screen

  Done

  Not Done

Clean Menu boards outside shop

• Food Menu White rock area

• Drinks Menu near Speaker Post

• Drinks Menu at Walk up Window

• Food Menu at Walk up window

• Clean the Ice Machine externally with red cloth

  Done

  Not Done

• Clean the inside windows within your station with a damp window cleaning cloth, DO NOT USE WINDOW CLEANER ON TINTED WINDOWS INSIDE,you are responsible for cleaning your windows externally as well, particular attention should be paid to the sliding pick up window for constant monitoring of cleanliness

  Done

  Not Done

Kitchen Preparation

• Check the freezer is stocked up with sufficient amount of stock by updating numbers of items on front of freezer

  Done

  Not Done

• This needs to be completed by 1030am at the latest

• Use red whiteboard marker for identifying levels on or below re-order points
  

• Use green whiteboard marker for identifying levels above re-order points

• Smoothie packs must be checked daily

  Done

  Not Done

• Update the stock numbers as well as the date and time it was completed-this should be done 30 mins prior to the food delivery person finishes their shift

  Yes

  No

  N/A

• Each time a Gastronom container is emptied, please cycle out with a new container and place paper towel in the base

• Ensure Kitchen Preparation Microwave is clean and free from any food debris, ensure it is cleaned using spray and wipe internally and externally, make sure power is switched off during the cleaning process

  Done

  Not Done

• Always use the correct colour chopping board for each type of food to prevent cross-contamination- See the poster on the wall above sink

• When packing Dishwasher, please do not place any sistema lids or food saver container in as the excessive heat causes the seals in lids to fall out during wash cycle

• Check Fridge is kept clean and tidy at all times, fruit and vegetables should always be cut up and packaged in the Freezer wherever possible

• Anytime a delivery is taken, please ensure the invoice or delivery docket is checked that all items delivered is consistent with the what has been ordered, if this is not the case please make sure you contact the supplier and have the items delivered or refunded?

  Done

  Not Done

  N/A

• Enter the items that are missing

• Check the dates on items being checked into the store to ensure they have enough Use By date on the item

• When stacking items in the freezer, ensure the products are not being squashed or deformed thus preventing the item being sold, stack the items in freezer at least two hours apart so the items on the bottom aren't being squashed

• Always ensure cold meat bags have been Crivac whenever stored in the fridge

  Yes

  No

  N/A

• All items of perishable Food must be dated with the sticker for that day, the AM or PM marking must be stated on every item

  Done

  Not Done

  N/A

• Check tomatoes for ripeness and place the oldest ones on meat slicer to be used first

• When repacking freezer with new supplies always ensure food items are rotated so that the older ones are used first

• When placing your headset back in office, always remove battery and place on charger ready for the next day

  Yes

  No

  N/A

• I have read and understood, checked off each of all the above closing procedures by ticking each step, by signing this document I take responsibility for ensuring each step is completed.

  Yes

  No

  N/A

• Till Operator

  Sign

• Barista

  Sign

• Please make sure you SAVE your checklist after every use-closing it does not save it

Items to be completed before start of your shift

• Clock on to Deputy, check the news feed, read and check the box "I CONFIRM" on any items required

  Done

  Not Done

• Screenshot the most recent page in the newsfeed to show you have confirmed recent posts

• Check for any Heads Up in I Auditor and Acknowledge as required

  Done

  Not Done

• All Social Media notifications must be switched off on your phone-Facebook/Instagram/Snapchat and TikTok at a minimum

  Done

  Not Done

• Sign and date risk assessment, update if any new hazards are identified,upon incident reassess hazards for task

  Done

  Not Done

• Fit name badge to your shirt where it can be seen

  Done

  Not Done

• Carry Black texta for marking produce

  Done

  Not Done

• Check your Action list in I SAFETY Auditor for any assigned tasks and complete as required

  Yes

  No

  N/A

• Always wash and sanitize your hands prior to starting your shift

Before the Shop Opens, Conduct a walk around inspection in the Drive Thru, Parking areas and Table near Fence

• Please use disposable gloves and carry a bin bag with you to pick up any rubbish

• Ensure the outside area is tidy and clean ready for the days trade, notify the manager of anything that doesn't look right

  Checked

  Not Checked

• If any issues have been identified externally around the shop, they must be acted on instantly prior to the shop opening.

• Pick up any rubbish and place in the bin and remove any other equipment (ie trolleys etc) from site that doesn't belong to Expresso

  Checked

  Not Checked

• Using an empty bin bag, empty the bin near the table near fence and dispose of rubbish in the general waste bin

  Checked

  Not Checked

• Check the Order monitors are working in drive thru and walk up windows

  Monitors on and Working

  Monitors not working

• When IPAD Alarms with the opening time,turn OPEN/CLOSED sign around above roller door so it says OPEN-MAKE SURE THIS IS DONE BEFORE TICKING OFF THIS ITEM

  Yes

  No

  N/A

• This time here should be before the store opens showing these jobs have been completed

  Date

• Always ensure the products served to the customers is of a high quality, never let speed of service to get in the way of the quality of the product

• Always make sure the out of date items identified are the priority to be sold at 10% off

• When taking orders of only a drink , always endeavour to upsell the customer a cookie or muffin for 10% off, only exception is our regular customers who we know only want a coffee and have been consistently asked previosuly

• Always maintain a happy positive vibe when speaking with customers, always offer the customer a food option with their drink purchase

• Always confirm customers order is correct by reading their order back when they arrive to pay for their order, this will give the customer confidence their order is correct

• Always ensure the car colour and car make is entered into the till to ensure we give the order to the correct car at the pick up window

• You should always take the initiative to be thinking "what can i do to help to make the Baristas job easier"

• Please note: You are under direct Supervision from the Barista during your shift, your role is to assist the Barista by marking and preparing the cups in preparation for the Barista to construct the drinks, you are not to make any hot drinks unless specifically directed by the Barista in charge.

Items to be completed at the start and during the course of your shift

• When taking the chain down at opening time, make sure the hook is attached the attachment point on meter box to ensure is doesn't get tangled

• Check all perishable stock for its use by date at start of the day and record on use by date register in the daily processes folder on the computer , apply sale stickers to all products out of date that day and place a list next to register so that they can be offered to customers at 10% off<br>

  Done

  Not Done

• When stocking Coffee Cupboard always make sure we restock from office using the Box of Beans with the oldest date FIRST, the oldest box to be used should have a "USE BY FIRST" Sticker on it!

  Checked

  Not Checked

• 2 photos must be taken of the cupboard out the front and the stock in the office, the date labels and used first stickers should be clearly identified to ensure we are using the oldest beans first

• Once the out of date items for that day have been identified, place note near Till that clearly identifies what is going out of date First

  Done

  Not Done

• Add to Expresso Instagram Story & Facebook Story any specials for the day-remember to delete once the items are sold

• 1-Any Toasted Sandwiches going out off date that day to be offered first

• 2-Any Muffins going out off date that day to be offered second at 10% off

• 3-Any Protein balls PAST their best before date to be offered third at 10% off

• 4-Any Cookies PAST their best before dates to be offered last at 10% off

• Check/update the stock level amounts in till are up to date for Protein Balls

  Done

  Not Done

• When finished serving customers in Drive Thru and walk up window, communicate regularly with the Barista how you able to assist, mark the cups and place on coffee machine ready for the Barista to make drinks

• During the course of your shift continually monitor items in your area and restock the following if required

• Chocolate & Chai powders

• Coffee beans

• Hot cups/cold cups,lids & straws

• Continually monitor sink area for cleanliness, never leave dirty dishes in the sink, this is your responsibility to keep clean at all times

• Constant attention is required over the course of your shift to ensure the bench tops in your area are neat and tidy at all times

• When scanning a customers phone loyalty system App, always use the scanner to collect barcode in the APP, DO NOT ever handle the customers phone in case it is dropped making you liable for replacement if it is damaged

• Check the Ice Machine is in a positions so the drain at the back of the ice machine to ensure it does not get blocked

  Done

  Not Done

Outside tasks

• Inspect area in walk up area and blow away any leaves on walkway and imitation lawn, pick any rubbish up and clean area including table and chairs

  Done

  Not Done

• Clean stainless boxes on outside of walk up window daily from outside the shop so they can be cleaned properly

  Done

  Not Done

End of Shift Survey

• Are there any additions/modifications that need to be done to the Till improve our efficiency in the drive thru?

  Required

  Not required

• Please create an action and assign to Piva for modification

• Did everything run smoothly during your shift?

  Yes

  No

• Was there any feedback received from customers during the course of your shift?

  No

  Yes

• Briefly describe the feedback good or bad and create an action for Piva

• Are any changes required to be made to this checklist?

  Required

  Not required

• When placing your headset back in office, always remove battery and place on charger ready for the next day

  Yes

  No

  N/A

• Did you start early or work back today?

  No

  Yes

• Please comment in the comment section of your time sheet explaining why

Receiving Goods into the Shop

• Did you take delivery of any goods coming into the shop today?

  Yes

  No

  N/A

• Which one of the following was it?

  Delivery Docket

  Tax Invoice

  Receipt

• Make sure the items were counted/ticked off/signed and stamped ENTERED before delivery person leaves

• Scan into Dropbox Folder under Delivery Dockets

• Make sure the items were counted/ticked off/signed and stamped ENTERED before delivery person leaves

• Scan in to Dropbox Folder under Tax Invoices, ensure the name and invoice number/dollar amount are clearly labelled on heading

• Create action and send to Piva for Payment

• Make sure the items were counted/ticked off/signed and stamped ENTERED

• Scan in to Dropbox Folder under receipts, ensure the name and invoice number/dollar amount are clearly labelled on heading

Maintenance Defects to any plant or equipment

• Priority Listing
  High- Needs fixing straight away- Affects the business being able to run properly
  Medium- Needs fixing but the business can survive without it for a day or two
  Low- Needs fixing but can wait up to a week to be fixed

• Were any Maintenance defects identified during your shift?

  Yes

  No

• If an Incident of any description was noted during your shift, you must record in I Auditor under incident reporting

People making complaints or enquiries that were not customers IE - Police/Council or Sales Representatives

• This part of the checklist is to capture the details of people ranging from the Police/Council Rangers/Sales Representatives etc

• Was there anyone making enquiries or requesting the manager/owner that came to the shop today?

  Yes

  No

• Please make sure you take their name and phone number at an absolute minimum and also identify urgency or importance of their request based on who they are, Sales Representative/Police/Council Official etc

  Yes

  No

  N/A

• Record their details and send an action to Piva explaining who they were and what they wanted

Till Operator Signature

• I have read and understood, checked off each of all the above morning shift procedures by ticking each step, by signing this document I take responsibility for ensuring each step is completed

• Ensure this audit is marked as complete by making sure all mandatory items are done

• I have created an action items for any of the above tasks and assigned to applicable person for completion

• Provide Photo where nescessary

  Media

• Select date

  Date

• Add signature

  Sign

Opening Barista Counter Signature

• I have read and understood, checked off each of all the above morning shift procedures by ticking each step, by signing this document I take responsibility for ensuring each step is completed

• Select date

  Date

• Add signature

  Sign