TL/AM2 Certification 2

• Restaurant Number

• Restaurant Manager

• PIC

• Reason for Visit

  Select Certification Follow Up

  • Certification
  • Follow Up

• Conducted on

  Date

• Prepared by

Team Leader Certification Pre-Requisites

• Certified in all stations

  Yes

  No

  N/A

• Background check

  Yes

  No

  N/A

• Mid-term taken and passed

  Yes

  No

  N/A

• Completed TL Videos - Phase 1 & 2

  Yes

  No

  N/A

• Completed 5-10 practice Store Visits

  Yes

  No

  N/A

• Completed 5-10 practice FSCs

  Yes

  No

  N/A

• Has gone to Floor Supervision class

  Yes

  No

  N/A

Guest Service Standards

• Guest received what they ordered including product build, condiments, napkins, straws, and receipts

  Yes

  No

  N/A

• Fries temp 150

  Yes

  No

  N/A

• Jumbo Patty temp 125

  Yes

  No

  N/A

• Restrooms are stocked with soap, paper towels, and toilet tissue

  Yes

  No

  N/A

• Guest is greeted upon arrival

  Yes

  No

  N/A

• Team members make an effort to be friendly through smiling and conversation

  Yes

  No

  N/A

• Restroom sinks, changing tables, toilets, and floors are clean or in the process of being cleaned

  Yes

  No

  N/A

• Guest is thanked for their visit

  Yes

  No

  N/A

Misc Items

• Any food safety issues seen?

  no

  yes

• Does the PIC know the 8 criticals? 2-FRONT DOOR (NO ill employees, NO IMMINENT HAZARDS). 4-FRONT COUNTER ( hand wash at the start of your shift or after returning from break, wash your hands after restroom use, wash hands at hand wash sink with soap, wash hourly and complete with in 15 min. 2-GRILL. Final flip and check and NO bare/gloved hand contact with raw product.<br>

  Yes

  No

  N/A

• Is there a Serve Safe certificate posted?

  Yes

  No

  N/A

• Is the sanitizer buckets labeled and are there strips in the store to test? (Strips not expired, and is the water at the correct level 150-400)

  Yes

  No

  N/A

• Is there a set of back up tools in the store?

  Yes

  No

  N/A

• Take Temps of all equipment. <br>

  Yes

  No

  N/A

• Are tea liners tied and dated?

  Yes

  No

  N/A

• Check the last 5 days of HACCP, and is there signatures showing that it has been check by the managers?

  Yes

  No

  N/A

Store Visit

• Uniforms within standards <br>-refer to Uniforms Job Aid

  Yes

  No

  N/A

• Cleanliness <br>-maintenance checklist completed and in use

  Yes

  No

  N/A

• Quality - Prep list <br>-check quality and quantities (refer to prep list)

  Yes

  No

  N/A

• Quality - bread (refer to Bread Quality Job Aid)<br>

  Yes

  No

  N/A

• Quality - Assembly (refer to Quality Job Aid)

  Yes

  No

  N/A

• Quality - Oil (refer to Quality Job Aid and Calendar)

  Yes

  No

  N/A

• Station Planner - Grill (completed/in progress)

  Yes

  No

  N/A

• Station Planner - Fryer (completed/in progress)

  Yes

  No

  N/A

• Station Planner - Guest Service (completed/in progress)

  Yes

  No

  N/A

• Station Planner - Drive Thru (completed/in progress)

  Yes

  No

  N/A

On Going

• PIC in right position, deploying up and down to delegate tasks and effectively directing team?

  Yes

  No

  N/A

• "2 Minute Drills" conducted at lest every 1/2 hour?<br>-cleanliness <br>-protein cabinet <br>-quality

  Yes

  No

  N/A

• "Build-To's" being communicated to team and verified by PIC?<br>-compared "planned" stage products vs "actual/being used" stage products

  Yes

  No

  N/A

Proficient at "On the floor" Cash Management

• Keys on PIC's possession at all times

  Yes

  No

  N/A

• Only assigned person using register

  Yes

  No

  N/A

• Constant cash drops (to smart safes) are being done

  Yes

  No

  N/A

• No more than $100 worth of $2, $20, $50 nor $100 bills in registers

  Yes

  No

  N/A

Supporting Material

• Daily Placement Chart (completed/in progress)

  Yes

  No

  N/A

• Daily Graphs (completed/in progress are non sales generating hours on the schedule i.e. Prep, maintenance, administration, TC, etc)

  Yes

  No

  N/A

• Task Assignment (completed/in progress)

  Yes

  No

  N/A

• Store Visit (completed/in progress)

  Yes

  No

  N/A

• Destroy (completed/in progress)

  Yes

  No

  N/A

• Hourly Sales Tracking (completed/in progress)

  Yes

  No

  N/A

Assistant Manager Certification Pre-Requisites

• Has met all the pre-requisites for TL

  Yes

  No

  N/A

• Background check (if it has been more than 6 months since last)

  Yes

  No

  N/A

• Has gone to the AM class

  Yes

  No

  N/A

Communication Board (current and with actionable notes)

Rewards and Recognitions

• Able to explain program

  Yes

  No

  N/A

VOG

• Knows goals

  Yes

  No

  N/A

• knows how to analyze it

  Yes

  No

  N/A

• Able to explain Alerts per 10K

  Yes

  No

  N/A

Food Cost

• Knows FC goals

  Yes

  No

  N/A

• Knows how to input waste/destroy

  Yes

  No

  N/A

• Able to enter "invoices"

  Yes

  No

  N/A

• Able to assist on Inventory Counts

  Yes

  No

  N/A

• Able to write an efficient action plan for Food Cost (highest missing items)

  Yes

  No

  N/A

• Able to set up, conduct and explain "Daily Tracking"

  Yes

  No

  N/A

• Able to do a change order<br>

  Yes

  No

  N/A

• Able to explain and calculate "Days On Hand"

  Yes

  No

  N/A

SOS

• Able to explain and print "Every Car" report

  Yes

  No

  N/A

• Able to explain and adjust "outliers"

  Yes

  No

  N/A

• Knows how to program headset

  Yes

  No

  N/A

• Able to explain and print all "Day Part" reports

  Yes

  No

  N/A

• Knows goals

  Yes

  No

  N/A

Cashier Performance

• Knows all the goals

  Yes

  No

  N/A

Administration

Labor

• Able to explain and print "Actual vs Guide"

  Yes

  No

  N/A

• Able to put "Manager Playbook" together

  Yes

  No

  N/A

• Able to explain and print "Employee Variance Report"

  Yes

  No

  N/A

• Knows how many hours are gained/loosed per every $100 (1.2 hours)

  Yes

  No

  N/A

• Able to navigate, understand and make changes in Jack's time keeping (able to do daily timekeeping routines)

  Yes

  No

  N/A

Cash and Sales

• Able to input daily cash and sales including petty cash<br>

  Yes

  No

  N/A

• Able to explain and print "Hourly Sales/Transactions"

  Yes

  No

  N/A

Electronic Journal

• Knows how to navigate it

  Yes

  No

  N/A

Schedule

• Able to Modify schedule

  Yes

  No

  N/A

Critical Thinking

• Visual support

  Media

• New Action Plan - Maintenance -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Prep -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Station Planners -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Guest Service Standards -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - "On Going" -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• New Action Plan - Food Safety -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)

• Additional Comments

• PIC

  Sign