Title Page

  • Audit Title

  • Conducted on

  • Prepared by

Financial Performance / DGL

  • Review SAP report with Team Lead. Does the Team Lead display competency in understanding the SAP report? (Please leave notes)

  • What Is the current GP Rate vs Budget

  • What Is the current Total Employee Cost vs Budget

  • What is the Average OR%

  • What is the Average CPH?

  • Has the department paid over time? ( Check Department paid hours report for past 4 weeks)

  • Is the Department achieving Sales budget? (Please leave comments)

  • Is the Department Sales increase/decrease inline with store trend? (Please leave comments)

  • Has the department completed base roster?

  • Have all tasks been outlined as part of the base roster?

Department Routines/Store Process

  • Scan ALL Gaps & Low Lines. Has action been taken?

  • Are all MPL's & Capacities set correctly? (Chiller, Cake Train, Resale Aisle)

  • Is correct SMP in-place in Feezer, Coolroom & Dry storage areas? (Please include Photos)

  • Are there sufficient Fill Reports being done to ensure Stock Availability?

  • Is the Bakery Production Planner being utilized?

  • Is the Freeze/Thaw Planner being utilized?

  • Is the Joint Ordering Routine being completed as per Process? (Check for Joint Ordering Folder)

  • Is the department following the Markdown Protocol?

  • Has Stock been rotated correctly? (Check 5 items per category)

  • Is the Stocktake process being completed accurately? (Check Dashboard variances & establish a process understanding from Team Lead)

  • Is the Store doing a Face Bake to ensure availability of fresh product early for our customers?

Merchandising/Department Standards

  • Has the Store completed Department Promotional Planning screens?

  • Is the Team following the current Sales Plan?

  • Is the discretionary Off Location Space being tied up with high GP% lines?

  • Has the Store Tied up to Low Price Always & Dropped Bakery POS Kit?

  • Do all lines have a Shelf label with the correct & current price & where applicable landscape ticket to highlight promotions/Prices Dropped/Always?

  • Are department POG's & Flows current & in place?

  • Does the department standard reflect the "What Good Looks Like " document?

Quality

  • Are bread products of good quality?

  • Are Cake & Pastry products of good quality?

  • Are methods sheets being used & followed for manufactured products? (Weigh 3 Bread & 3 Cake products)

Understanding the Customer

  • What is the Departments Mix of Business? (Please leave notes on each)

  • Is there an opportunity to sell more manufactured products?

  • Does the Team Lead regularly review the VOC comments?

  • Does the Team Lead regularly conduct competitor checks?

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