Rows	Yes	No	Comments
Verified manager can take temps for food safety.
Completed Pre-shift before shift.
Communicates with previous shift manager.
Prioritizes pre-shift appropriately.
Pre-shift is communicated to other team members appropriately.
Items are stocked for 24/2
Crew positioned correctly. Line up in place/DSPT
Secondary responsibilities are communicated.
Production leader in place and effective
Targets set and communicated
Has communication with team before shift starts.

Rows	Yes	No	Comments
Maintains Food Safety procedures.
Ensures proper service/kitchen procedures are being followed.
Leads from observation post.
Handwashing is happening every hour.
Coaches crew using positive and development feedback.
Travel paths are completed every 15/30 minutes.
Targets are updated and communicated throughout shift.
Appropriately reacts to danger zones and works through appropriate leaders.
Manager and crew appearance: everyone is in uniform/clean.

Rows	Yes	No	Comments
Results VS Targets KVS
Food, Beverages, Desserts are being prepared properly and following e-production.
No accuracy issues.
All primary shelf lives are met.
Secondary shelf lives are marked and monitored.
Tempered product is done correctly: Cheese/Sauces etc.
Waste cans are in place and being used.
Procedures observed and coached throughout shift.
Kitchen is organized/Stocked

Rows	Yes	No	Comments
Results VS Targets OEPE, GCS, Sales, Etc.
Employees were friendly and attentive to guests.
Orders were accurately assembled.
Mobile order procedures were followed and executed correctly.
Guest Recovery: LAST. BOGS being used.
Following order taker procedures
3W's for pull forward
Delivery procedures are being executed correctly.
Service areas are organized/clean

Rows	Yes	No	Comments
Lobby/Bathrooms are clean and action items are corrected.
Lot is clean
Shift Cleanliness is monitored throughout shift and communicates action items.
Crew Room/Office are cleaned and organized.
Windows in lobby and DT windows are clean during shift.

Rows	Yes	No	Comments
Communicates results to the team.
Communicates with next shift manager.
Reviews and understands results.
Reflects on what went well and what can be improved.

Rows	Yes	No	Comments
Manager Running Shift can list the criticals -Signs of. -PEST: Includes SHED/Corral Area -Internal -temperatures not meeting temp. -Manager on duty cannot perform food safety
-Can explain primary/secondary code dates
Handwashing: Can demonstrate correctly, ALL sinks are stocked correctly, knows temperature of water needs to be at 100 degrees.
Sanitized Towel Buckets: Knows how to make buckets, knows how to test with strip, and does not have towels laying around on shift.
Sanitizing Utensils: Knows it is every 4 hours
Water & Ice: Ice bucket upside down, no scoops in the ice, and all ice lids are over ice machines/containers. Also, using gloves to get ice.
Food Product: Knows to not have open food in walk-in, freezers. Also, is storing product away from the walls and off the floor.
Blue gloves: Knows how to use blue gloves properly and removing them properly.
Hygiene: Clean uniform, no watches on, etc.
Chemicals: are stored away from food and marked in bottles.
Food Safety Binder: Knows where this is located in the office and knows how to go through it incase ecosure comes.
Knows the non-food clean up kit.
All leftover heated foods are discarded.
Knows how to calibrate pyrometer -/+ 2
Manager knows symptoms employees cannot work with and also knows the big 6 illnesses.
Allergen Management: manager knows where to direct customers for allergies, nut free kept in orange containers, and dedicated scoops available.

Rows	1	2	3
What went well?
Needs more practice on?