Embed Size (px)
DESCRIPTION
I firmly beleive that high impact visits from area managers and above are essential - gone are the days when senior managers can simply come into a restaurant and sit drinking coffee with a laptop - Senior managers must engage. I use this all purpose audit along with photos to enusure my managers are on thier toes and aware of my exacting standards
Citation preview
Restaurant City Centre
Manager On Duty Ali/ grace
Auditor Pete
Date 6/19/2011
48%Area Max Actual % Previous Score Previous TQC
External 78 59 76% 0%Bar 102 54 53% 0%
Restaurant 64 41 64% 0%Toilets 28 18 64% 0%BOH 188 32 17% 0%
Documentation 149 46 31% 0%Cook Off 52 52 100% 0%
Service Standards 90 56 62% 0%
Total 751 358 48% 0 0%
Total Quality Control Audit
TQC
Exter
nal Bar
Restau
rant
Toile
tsBOH
Documen
tation
Cook Off
Servi
ce Sta
ndards
020406080
100120140160180200
78
102
64
28
188
149
52
90
59 5441
1832
46 52 56 Max
Actual
Previous score
Exter
nal Bar
Restau
rant
Toile
tsBOH
Documen
tation
Cook Off
Servi
ce Sta
ndards
0%20%40%60%80%
100% 76%
53%64% 64%
17%31%
100%
62%
% Score
% Score
Exterior Host Stand & Coffee area
Subject Actual Action PointsExteriorAll neon's working completely 2 0External lights working and clean 2 0
Signage clean and visible, in good repair 2 0
Exterior clean and free from litter, Cigaratte butts. 2 2
Exterior Planting well maintained if apllpicable 2 2
Surrounds of doorway clear from litter etc 2 2
Outside tables clean and in good repair 2 2
Lighting for guests outside sufficient 2 2
Promotional / marketing material visible and in good repair 2 2
Front doors open/Catches working 0 0
Doors Windows clean and in good repair 2 2
Coolers/heaters working and in good state or repair 2 2
Menu Boxes Lively and fresh! 2 2
If unit has a terrace in operation - area is manned and clean 0 0
Foyer/Reception
Host stand is manned or evidence of staff being attentive towards new guests 2 2
Host stand is clean and in good repair 2 1
Floor clean and in good repair 2 0
Menu is on display and in good repair 2 2
Pens available on host stand 2 2
Entrance is clean and free of clutter - easy to identify host reception area 2 2
Specials menus, promotions and marketing are in evidence at entrance 2 2
Childrens Packs available and stored well (No Cardboard) 2 2
Childrens Menu's in ready supply 2 2
A Boards are in use , have a clear message and are in good repair 2 0
Staff are alert and monitor host stand at all times 2 1
Host desk tidy and organised 2 2
Main Menu's stored correctly 2 2
points available
Marketing material smart and proffesional 2 2
Bookings Diary correct details recorded 2 2
Coffee Section
Coffee is presented as per brand standards to guests 2 2
Coffee buiscits are in stock and in date 2 2
Coffe machine is well maintained no evidence of faults 2 2
Beans stocked/refridgerated overnight 2 1
No milk crust on steam arms/not left to soak 2 2
Coffee cups not chipped 2 1
Pletiful supply of cups and Saucers and tea spoons 2 1
Evidence that dispensers are cleaned/equal shower 2 2
Checklist for area shows weekly back wash and cleaning of unit 2 0
Underneath machine clean 2 1
Latte glasses stored at low level 2 2
shelves underneath stacked orderly/clean clutter free 2 1
Totals 78 59% scored 76%
Bar
Subject Actual Action Points / comments
Speed pourers in use on syrups, covered when not in use 2 2
Glass doors on fridges smear free/not cracked 2 2
Chiller seals clean evidence of regular cleaning 2 1
No sticky residue under counter /shelves 2 0
All glass wear in use free from limescale build up and not chipped 2 1
Service trays clean and in use 2 2
Labels / day dots on all products 2 0
Speed rails clean and organised 2 2
No Glass stored above Ice wells 2 2
Detergent usage on glass washer as well as rinse aid 2 2
Breakage checklist in place 2 0
Hand wash available & clearly signed 2 2
Blenders utensils clean/working order 2 2
cocktail equipment in use clean and in good working order. 2 2
Pepsi discpencer clean and free from build up of syrup 2 2
Bottle coolers stocked fully INTELLIGENTLY 2 1
Bar display attractive and eye catching no clutter 2 0
First aid kit available/fully stocked 2 1
Cleaining checklists in place, daily weekly signed off by Mgr 2 1
Bottle cooler temperature appropriate PROBE (1-5degrees) 2 2
Behind fridges and equipment evidence of deep cleaning 2 0
Interior of chillers - clean with evidence of deep cleaning 2 1
Shelves, surfaces and counters sanitised and cleaned 2 1
Municipality signage -trade licsense on display 2 2
Fruit is cut daily, fresh and date labels in evidence & in date 2 1
Evidence stock is rotated using FIFO system 2 1
Floor is clean , under chillers and behind equipment 2 0
Back bar clear of clutter 2 1
Pour spouts clean in good condition 2 2
Bin clean inside and out/odour free not visible 2 1
points available
Walls are clean , plug sockets and other wall mounted items 2 0
Chopping boards and knifes are used correctly using colour sys 2 0
Milk is measured to avoid waste and not re-heated 2 0
All juices day dotted and in rotation 2 0
Bar shelving clean with mesh in use 2 1
Bar back display shelves clean 2 1
Bar printer has supply of printer ink and rolls 2 2
Cleaning materials stored correctly and evidence of care 2 1
Drinks menus Displayed appropriately 2 2
Drink menu's all clean 2 2
Efficeint use of shelving 2 1
Gas bottles for post mix are secure and safe 2 0
Bar top clean and in good repair 2 1
Bar drinks specs are available and in use to correct specs 2 0
High rise area free of dust including vents/pictures 2 0
Ash trays available for guests outside 2 1
Ice is clean, no products stored in guest ice, 2 2
Ice scoop in santiser solution not left in ice 2 1
Stock is stored safely and correctly 2 1
Bar tidies stocked & clean 2 0
Bar drip matts are clean and not sticky 2 1
Totals 102 54% Scored 53%
Restaurant
Subject Actual Action Points
Menus clean and in good repair (test 6 at random) 2 2
Light bulb check (O for more than two out) 2 2
Walls clean, no marks on paint around unit 2 2
0
High rise area free of dust including vents/pictures 2 1
Table legs & feet evident - no napkins- NO WOBBLES test all 2 0
All chairs clean/smear free and in good repair 2 0
No Booths ripped or in poor repair 2 0
Salt & Pepper pots full and clean 2 1
Salt & Pepper pots, enough per table 2 1
Till stations clutter free and set for service 2 1
Music at appropriate level to trade 2 2
Display items clean free of dust and in good repair 2 1
Only one type cutlery in use (brand approved) 2 2
No Gum under tables 2 1
Booth backs free of debris TEST 2 0
Fire extinguishers serviced , clean and wall mounted 2 2
high chairs clean and stable 2 2
No Blue roll or chemicals visible to guests 2 1
wood floor shiny and smear free/ free of gum , polished 2 0
Restaurant temperature comfortable to guest 2 2
Picture frames dust free/glass not smeared 2 2
Marketing is clear on tables and in good condition 2 2
Branded items in place and conform to approved standards 2 2
Condiments full and in clean containers Oil, etc 2 2
Floor/wall junctions clean/scuff free 2 2
Cleaning checklists in place and evidence of correct use 2 1
No bins visable to guests 2 2
Mirrors clean and smear free 2 2
points available
Evidence of regular deep clean of restaurant 2 2
Bread area clean, toaster clean and bread covered and dated 2 1
No food is left on stations or surfaces - brought straight to BOH 2 0
Tables are set according to brand standards - 0 if one is not 2 0
Totals 64 41
% Scored 64%
Staff
Subject BOH FOH Sup/mgr Action Points
Staff are all in uniform according to brand standard 2 2 2 2
No Exessive jewlery , rings, ear rings peircings 2 2 2 2
All staff smell fresh and use deoderant 2 2 2 2
Staff are wearing black closed toe shoes ( non slip) 2 2 2 2
All staff are wearing name badges 2 1 1 0
Staff are smiling when FOH 2 0 0 2
Staff show evidence of regular hand washing 2 0 0 2
Personal hygiene is maintained ( shave, Body odour, Hair) 2 2 2 2
Staff are attentive to guest needs and pay attention to tables 2 0 0 2
Staff do not engage in personal chats at the expense of the guest 2 0 0 2
Staff work at their quickest pace at all times 2 1 1 2
Staff keep themselves busy and manage their time efficiently 2 0 0 2
Staff communicate with each other well and efficiently 2 1 1 2
Staff use quiet periods to clean without being prompted 2 1 1 2
Totals 28 14 14 26 18
% Scored 50% 50% 93% 64%
points available
Back Of House
Subject Actual Action PointsOverviewchef uniforms clean, shoes, hats, aprons 2 2
evidence of hand washing 2 0
hot water available (probe above 41 degrees) 2 2
3 x random fridge temperatures 1-5 degrees 2 2
3 x random hot hold temperatures above 65 degrees 2 2
no glass on line or in kitchen 2 2
all crockery chip free 2 0
raw meat prep area signage in use no evidence of other eg veg 2 0
PPE equipment available/in use, hats hair nets gloves 2 2
if music in kitchen then is there no clash with restaurant 2 2
No redundant stock in storage 10 0
INSECTECUTORS in working order 2 1
flooring in good repair 2 1
All equipment in working order ( 0 if more than 1 out of service 2 1
Maintenace log in place and senior chef manages issues 2 2
Visual raw meat handling check ( red board red knife, no xcon) 2 0
all containers crack free 2 1
Ceiling in good repair no gaps and lights working 2 1
ice machines clean / scoops in separate container weekly clean? 2 2
Cooking checklists in place? 2 0
No out of date stock 20 0
floors free from debris (pull out fridges/torch test) 2 0
No items withour date lables on 20 0
Store rooms all clean and tidy 2 1
extract filters clean and grease free (5 day build up) 2 2
blue roll available and in holder no points for one empty 2 2
Tin opener clean with evidence of clean after use 2 0
grill clean no carbon build up 2 0
points available
fryers clean and oil fresh (2 day) 2 2
defrost labels correct (1 day defrost 2 day shelf life) 2 0
Ingriedients bins, clean labled and no scoop inside. 2 0
Sanitiser in use and evidence of regular surface cleaning 2 0
Chiller seals all in good repair - 0 if more than 3 broken 2 0
All foods stored safely and organised 2 0
No heavy items stored in high reach areas 2 0
Probes in use , clean , calibrated and numbered 2 0
Chefs know how to complete all BOH paperwork correctly? 10 0
Paperwork is mounted on walls and is updated regularly 2 0
Line checks are in place and accessible by all 10 0
All chillers and freezers show evidence of deep cleans 2 0
Food specs are available in the kicthen 2 1
Equipment is enough for peak operaition times 2 1
Chefs communicate well and maintain professionalism 2 0
Dish AreaKP AREA pre rinse sprayer arm in good repair 2
Detergent & rinse aid available in use stored off floor 2
Blue roll available and in holder 2
Bin clean inside and out 2
Machine clean inside and out - no storage on top 2
Area is clean and free from clutter 2
Machine rinse temp 82'C minimum 2
Dry StoreTidy shelves 2
Glass bottles stored at low level 2
Shelving in good repair and clean 2
Opened food items covered and labeled 2
Chemicals
Only approved chemicals stored in labeled containers/locked 2
Any cleaners chemicals supported by data sheets 2
Offfice staff areaOffice is clean and tidy 2
Office Safe is secure 2
Admin is well organised and easy to find specifics quickly 2
No evidence of abuse of Office PC or phone 2
lockers are kept tidy and no external clutter 2
Notice boards are up to date , exciting and relevant 2
Sales targets, incentives and general info is all displayed 2
communication is positive and does not send negative messages 2
Totals 188 32% Scored 17%
Documentation & H&S
Subject Actual Action PointsAdmin and PaperworkCleaning Daily open & close Kicthen in use and up to date 2 0
Cleaning Weekly * monthly Kitchen in use and up to date 2 0
Monthly probe calibration up to date DATE: 2 0
Chiller temp records are in use and accurate no false? 10 0
Freezer Temp records are in use and accurate no false ? 10 0
Shelf life list is in place and being used by chefs 2 0
FOH staff assessments evidence of these in staff files 2 2
Training matrix & action plan in place? updated last 7 days DATE: 2 2
Boh Staff assesments in place - evidence of regular training 2 0
Accident reporting frequent/filled out correctly DATE: 2 0
Fire & Emergency lighting checklist completed 2 0
Fire drill within 6 months recorded DATE: 2 0
Risk assessments in place for the unit 10 0
Myster shopper results posted on notice board all staff aware of last % 2 2
Fire Risk Assessment in place 2 0
Current Manual Handling Assessments in place 2 0
Petty cash procdure in place and being followed 2 2
Blast chiller records in place and accurate 2 0
Date labeling system in place and know by all MODs and chefs 20 0
Heatlh & Safety previous audit in file & being actioned 2 0
Unit action plan in use and available to all MOD's and chefs 2 2
Evidence of manager meetings and staff meetings 2 1
Evidence of staff 121s within past 6 weeks 2 1
Weekly sales targets and manager forecasting system in place 2 2
Float certificate available signed by senior manager 2 2
Voids & Discounts summaries in place 2 2
No outstanding banking maximum of 48 hrs before deposit 2 2
Safe count in place and completed as per brand standards 5 2
Par levels in place and being used to effect positive stock controls 2 0
Line checks are in place and are being perfomed 2 times per day 2 0
points available
Checklists are completed correctly and signed off by MODs 2 0
Accident reporting frequent/filled out correctly DATE: 2 0
Deep clean schedule in place and being used? 2 0
All Paperworks checked by restaurant manager and signed off? 2 0
Wastage sheets for kitchen & evidence in use 2 0
Wastage sheets for bar & evidence in use 2 0
safe count code list available ( when code is changed not actual codes) 2 0
Order system in place and known by all managers anc senior chefs 2 2
Staff incentives in place & evident - creating a buzz? 2 1
Safe float check ? Does it match last perfromed safe count 2 2
Random void, discount check to verify accurate and true 10 10
Delivery system in place only chefs accept deliveries - correct system? 2 2
Staff training & personell records in place and true to life? 10 5
Delivery operation figures in place and up to date 2 2
Totals 149 46% Scored 31%
Cook Off
Subject Actual Action PointsSTARTERS
2 2
2 2
2 2
2 2
MAINS
2 2
2 2
2 2
2 2
2 2
DESSERTS
2 2
2 2
2 2
2 2
2 2
COFFEE
2 2
2 2
2 2
SIDES
2 2
2 2
2 2
2 2
DRINKS
2 2
2 2
2 2
points available
2 2
2 2
Totals 52 52% Scored 100%
Each dish marked as follows 0 nothing correct
1 either presented or prepared to spec
2 presented & prepared to spec
Service StandardsGuests greeted at door within 20 seconds in a friendly manner 2 2
Tables reset neat to spec, within 2 minutes of guests leaving 2 2
Suggestive selling evident 2 2
Excess cutlery removed upon guests seeting 2 2
Condiments offered at table Oil etc 2 2
Order repeated back to guests 2 2
Table appearance maintained (eg empty glasses removed) 2 2
Check back of guests meals within 3 bites starters and mains 2 2
Guests thanked & a warm farewell given 2 2
Bev napkin served with every drink with bar service 2 2
Water offered to every guest in addition to beverages 2 2
Manager actively visits tables 2 2
Staff work at a quick pace 2 2
Staff manage their sections as if it was their own business 2 2
Staff have excellent grasp of product knowledge 10 3
Staff show ability to sell using trained terminology 10 4
Staff can identify errors in dishes and correct them before serving 5 2
Staff Pay attention to guests and do not turn their back too often 5 0
Staff body language is positive, upbeat and promotes the brand 2 1
Introductions are standard pracitise 2 0
Staff smile at all times when on the floor 2 0
Hosts introduce the server to the tables 2 1
Each area properly staffed for level of trade 2 1
Managers are managing and not serving 10 10
Staff are able to recite the sequence of service from start to finish 10 4
Manager uniform smart and in keeping with the brand 2 2
Totals 90 56
% Scored 62%
