Title Page
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Audit Title
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Conducted on
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Prepared by
Financial Performance / DGL
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Review SAP report with Team Lead. Does the Team Lead display competency in understanding the SAP report? (Please leave notes)
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What Is the current GP Rate vs Budget
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What Is the current Total Employee Cost vs Budget
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What is the Average OR%
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What is the Average CPH?
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Has the department paid over time? ( Check Department paid hours report for past 4 weeks)
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Is the Department achieving Sales budget? (Please leave comments)
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Is the Department Sales increase/decrease inline with store trend? (Please leave comments)
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Has the department completed base roster?
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Have all tasks been outlined as part of the base roster?
Department Routines/Store Process
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Scan ALL Gaps & Low Lines. Has action been taken?
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Are all MPL's & Capacities set correctly? (Chiller, Cake Train, Resale Aisle)
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Is correct SMP in-place in Feezer, Coolroom & Dry storage areas? (Please include Photos)
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Are there sufficient Fill Reports being done to ensure Stock Availability?
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Is the Bakery Production Planner being utilized?
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Is the Freeze/Thaw Planner being utilized?
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Is the Joint Ordering Routine being completed as per Process? (Check for Joint Ordering Folder)
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Is the department following the Markdown Protocol?
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Has Stock been rotated correctly? (Check 5 items per category)
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Is the Stocktake process being completed accurately? (Check Dashboard variances & establish a process understanding from Team Lead)
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Is the Store doing a Face Bake to ensure availability of fresh product early for our customers?
Merchandising/Department Standards
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Has the Store completed Department Promotional Planning screens?
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Is the Team following the current Sales Plan?
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Is the discretionary Off Location Space being tied up with high GP% lines?
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Has the Store Tied up to Low Price Always & Dropped Bakery POS Kit?
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Do all lines have a Shelf label with the correct & current price & where applicable landscape ticket to highlight promotions/Prices Dropped/Always?
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Are department POG's & Flows current & in place?
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Does the department standard reflect the "What Good Looks Like " document?
Quality
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Are bread products of good quality?
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Are Cake & Pastry products of good quality?
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Are methods sheets being used & followed for manufactured products? (Weigh 3 Bread & 3 Cake products)
Understanding the Customer
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What is the Departments Mix of Business? (Please leave notes on each)
- Manufactured Bread
- Manufactured Cake
- Resale Bread & Cake
- All of the above
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Is there an opportunity to sell more manufactured products?
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Does the Team Lead regularly review the VOC comments?
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Does the Team Lead regularly conduct competitor checks?