Walt Disney World DM Operational Excellence Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Safety

• Are Daily Safety Walk Throughs being conducted, documented and contain corrective action?

  Yes

  No

  N/A

• Are weekly safety topic covered and documented?

  Yes

  No

  N/A

• Was the 30 day food audit completed last month?

  Yes

  No

  N/A

• Was the 30 day Health and Physical Safety audit completed last month?

  Yes

  No

  N/A

• Are monthly safety meetings conducted and minutes on file?

  Yes

  No

  N/A

• Is TOPS modual training on file and up to date?

  Yes

  No

  N/A

• Are all employees and management in Safety Shoes?

  Yes

  No

  N/A

• Does Management, Chefs and Supervisors display "Active Managerial Controls" ? OBSERVATION throughout Unit Site Visit

  Yes

  No

  N/A

• Are Temperatures in Range? Check at least three items from different stations.

  Yes

  No

  N/A

• Is the a Cleaning Schedule in place? Does management instill a "Clean as You Go" mentality? OBSERVATION

  Yes

  No

  N/A

• Are HACCP logs up to date and being utilized properly? Review at least three current samples as well as the previous two days?

  Yes

  No

  N/A

• Was Corrective Action Taken from last QA audit?

  Yes

  No

  N/A

• Were all actionable items corrected from last safety inspection?

  Yes

  No

  N/A

• Are all Managers and Supervisors Serve Safe Certified or at least signed up for the next offered class?

  Yes

  No

  N/A

• Are Store Rooms Clean with Product Stored Safely and Correctly?

  Yes

  No

  N/A

• Are Is stored safely and correctly inside walk in coolers are freezers? Are products dated and labeled correctly?<br>

  Yes

  No

  N/A

• Maintenance and Pest Logs are in placed to include accurate work orders?

  Yes

  No

  N/A

Is the safety BINGO program in place?

Communication and Signage

• SodexoMAGIC Informational entrance sign is in good condition displaying the following information:<br>Management Names and Contact Information, Weekly Menu, Hours of Operation, Weekly Specials to include Mindful?

  Yes

  No

  N/A

• All Manditory Posters are up?

  Yes

  No

  N/A

• Digital Signage is in proper working order displaying the correct daily offer and price point?

  Yes

  No

  N/A

• Unit has a Website in use and it is updated and accurately reflects the current cafe menu offer?

  Yes

  No

  N/A

• Cast Member Feedback Cards or LOOP feedback tool is in place?

  Yes

  No

  N/A

• Point of Sale Signage is uniform and nothing is "Hand Written"?

  Yes

  No

  N/A

• Full Service Cafe are using Marketing POS signage and Displays from the "Marketing Kit"?

  Yes

  No

  N/A

Service and Management

• Was the Unit open on Time?

  Yes

  No

  N/A

• Are Daily I-Commit Huddles conducted and documented?

  Yes

  No

  N/A

• Is there a manager on the floor providing feedback and direction?

  Yes

  No

  N/A

• Are employees friendly, smiling and attentive towards cast members?

  Yes

  No

  N/A

• Employees are wearing Disney Name Tags and Following Disney Looks Standards?

  Yes

  No

  N/A

• Is there an Effective Pattern of Management is in place? Is the POM being followed?

  Yes

  No

  N/A

• Frontline Staff and Management can speak to the current food being offered?

  Yes

  No

  N/A

• Did the cafe remain open with the agreed upon services until the contractual closing time?

  Yes

  No

  N/A

Retail

• Prices clearly posted at each station? Pricing is accurate?

  Yes

  No

  N/A

• Simply to Go products are in correct packages with correct labeling?<br><br><br>

  Yes

  No

  N/A

• Beverage Coolers are abundant with labels facing customers? IDB's in place with pricing?

  Yes

  No

  N/A

Impulse items available at registers?

• Baked items and wrapped and labeled correctly or are inside a protective case?

  Yes

  No

  N/A

Decor and General Unit Appearance

• Decor is arranged neatly and is in good shape

  Yes

  No

  N/A

• Stations are Clean, Uncluttered and Contemporary

  Yes

  No

  N/A

• Condiment Areas are Clean and Kept Up?

  Yes

  No

  N/A

• Dining is clean, tables are bused and wiped down throughout service?

  Yes

  No

  N/A

• Trash cans are emptied and kept up with throughout service?

  Yes

  No

  N/A

• Silverware,Paper Goods are restocked throughout service?

  Yes

  No

  N/A

• Food is presented in a visually appealing manner-abundant and fresh looking?

  Yes

  No

  N/A

• Food containers are refilled and maintained throughout service?

  Yes

  No

  N/A

• No dirty, dusty stainless steel or glass.

  Yes

  No

  N/A

• Broken or Damaged equipment are either on actionable service repair requests or on a capital budget request?

  Yes

  No

  N/A

Culinary Production

• SMG is being Utilized Properly?

  Yes

  No

  N/A

• Production Sheets are being used?

  Yes

  No

  N/A

• Prep and Par Sheets are being used for Stations?

  Yes

  No

  N/A

• Leftovers are recorded and maintained on Production Sheets in order to establish Pars and Historical Data?

  Yes

  No

  N/A

• Recipes are Being followed? (Observation)?

  Yes

  No

  N/A

• Waste watch is in place? End of Month totals have been submitted? ( Review Past Week Log)

  Yes

  No

  N/A

• Culinary Training is in place? ( Review past training )

  Yes

  No

  N/A

• Unit Culinary planning meetings are in place?

  Yes

  No

  N/A

• Mindful Concept is in place?

  Yes

  No

  N/A

• Taste panels are completed daily and logged?

  Yes

  No

  N/A

• Are only approved products and vendors being used whenever possible. (Review Market Connection Order Guides) and Evision

  Yes

  No

  N/A

M 3's and Retail Excellence

• Food Orders are being placed accurately through forecasting Production accurately through historical food trends and projected participation. ( Observations, System Checks and Q&A)

  Yes

  No

  N/A

• Management and Chefs are up to date on Retail Excellence Trainings?

  Yes

  No

  N/A

• Frontline Retail Excellence and Online Training is be used a training tool by unit management?

  Yes

  No

  N/A

• SOUPS STATION- 2 Soups offered one of which is MINDFUL?

  Yes

  No

  N/A

• Crackers and specialty bread is offered at the Soup Station?

  Yes

  No

  N/A

• Both 12oz and 16oz Soup sizes are available?

  Yes

  No

  N/A

• Soups are accurately labeled?

  Yes

  No

  N/A

M 3's Global Cusines

• Wave Pans are used and in place?

  Yes

  No

  N/A

• Contemporary Crockery and Utensils are used and in place?

  Yes

  No

  N/A

• Pans are refilled in back of house when they become 2/3 empty?

  Yes

  No

  N/A

• Mindful Offers are properly identified under mindful buckle signage?

  Yes

  No

  N/A

• Choice of sides offered have contrasting colors and textures which compliment the featured entrees? (Observation)

  Yes

  No

  N/A

M 3's SodexoMAGIC Grill

• Batch cook grill express items to hot/fresh quality products at all times.

  Yes

  No

  N/A

• Is the Value Menu is in place?

  Yes

  No

  N/A

• Are impulse items available at the Grill?

  Yes

  No

  N/A

• Is there at least 1 LTO in place and is it advertised effectively?

  Yes

  No

  N/A

• Grill tickets are in placed to ensure accurate orders and register rings.

  Yes

  No

  N/A

• Is the correct 5lb boat with deli liner being used?

  Yes

  No

  N/A

• Are French Fries and Onions Rings being properly portioned with 1Lb Boat?

  Yes

  No

  N/A

M 3's Live Action Station

• Is the Retail Concept operational guide being followed to ensure M3s standards, Recipes, and Right Products?

  Yes

  No

  N/A

• Is the proper showcase cooking technique being followed?

  Yes

  No

  N/A

• Is appropriate crockery being used?

  Yes

  No

  N/A

M 3's Handcrafted Deli

• Presentation is Fresh and abundant looking.

  Yes

  No

  N/A

• Minimum of 4 Handcrafted Sandwiches are Displayed and Identified on contemporary display plating.

  Yes

  No

  N/A

• Half Soup and Half Handcrafted Sandwich Combos are available

  Yes

  No

  N/A

• Sandwich Build Cards and Recipes are being followed.

  Yes

  No

  N/A

• Deli Tickets are in place and being utilized to ensure accurate orders and accurate register rings.

  Yes

  No

  N/A

• 5Lb Beige Paper Boats with Deli Liner are used?

  Yes

  No

  N/A

Subway

• All Management has completed Subway Pro 2.0 Training?

  Yes

  No

  N/A

• Frontline Staff has taken or is in the process of completed " Subway Sandwich Artist" Training?

  Yes

  No

  N/A

• Wiser Report is reviewed for weekly accuracy?

  Yes

  No

  N/A

• Unit Store has addresses all actionable audit findings from field managers last visit?

  Yes

  No

  N/A

• Pricing and signage is reviewed for accuracy?

  Yes

  No

  N/A

• Brand Standards are being followed and met.

  Yes

  No

  N/A

World of Wings

• Brand Standards are being followed and met?

  Yes

  No

  N/A

• Prep and Par Lists are being utilized?

  Yes

  No

  N/A

• Management has completed or is signed up for WOW operational and management training?

  Yes

  No

  N/A

• Frontline Team Members have completed required training or are signed up?

  Yes

  No

  N/A

Financial/Operational Management

• Price and Portion Guide on file and up to date?

  Yes

  No

  N/A

• Pricing Cheat Sheet Available at each registers

  Yes

  No

  N/A

• Was the end of day report consistently submitted to DM?

  Yes

  No

  N/A

• Was the end of day reported submitted accurately?

  Yes

  No

  N/A

• Was the weekly variance report submitted to DM on Monday before 5pm?

  Yes

  No

  N/A

• Did Overtime Exceed 3% of hourly wages?

  Yes

  No

  N/A

• Is the Labor Schedule Posted at least one week in advance to include breaks?

  Yes

  No

  N/A

• Is labor adjusted based on business sales trends, forecasts and projections?

  Yes

  No

  N/A

• Does Management track labor daily and make correct adjustments based on SPLH and Budgeting goal?

  Yes

  No

  N/A

• Does Management Review Evision and or current FAR to WOR?

  Yes

  No

  N/A

• Were at least 2 surprise cashier audits conducted within the past 30 days?

  Yes

  No

  N/A

• Is inventory conducted weekly?

  Yes

  No

  N/A

• Is inventory taken according to policy?

  Yes

  No

  N/A

• Was inventory reviewed and signed off by the manager to ensure accuracy?

  Yes

  No

  N/A

• Is inventory set up Shelf to Sheet?

  Yes

  No

  N/A

• Did management review AP to ensure all invoicing was received based on ordering and receiving logs?

  Yes

  No

  N/A

• Did management approve invoices timely in Market Connection after accurately verifying?

  Yes

  No

  N/A

• Inventory Days on Hand is not more than 15 days for food and 20 for paper.

  Yes

  No

  N/A

• Meal breaks were taken.

  Yes

  No

  N/A

• Attendance Logs are being utilized and are updated daily?

  Yes

  No

  N/A