| All deliveries checked in by the General Manager or 1st Assistant |
- Ensure any night drops are checked in when manager arrives for day shift
- Schedule should reflect general manager or 1st assistant working during all scheduled deliveries
- Schedule should reflect proper coverage so manager can leave the line to check in deliveries
- Report all credit requests to SFM before 2 p.m. the day of delivery
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| Use the Par level chart & Bin level chart |
- Properly train managers how to project par levels for every shift
- Ensure that par levels are pulled up on the monitor at all times
- Have each manager go over in the weekly meeting how they did on production levels for their shifts
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| Ensure that correct variances are completed 2 times per day |
- Certify all managers on correctly completing a variance. This should include how to follow up on missing items
- General Manager review variances every day they work. This is your opportunity to coach and teach
- Review each manager’s variances at the weekly manager’s meeting
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| Post invoices and transfers correctly |
- Verify all managers in RTI under Orders and purchases
- Certify all managers on correctly posting invoices and transfers
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| Ensure correct recipes and product portioning |
- Ensure that all the correct tools are available and in use
- Have good initial training of team members as they learn to prepare products
- Observe team members and managers as they prepare products – Retrain often
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| Follow company policy on employee meals |
- All employees order their meals from the counter
- Only the manager rings up employee meals
- Employees cannot prepare their own food
- Employee meal tickets audited and verified daily by the GM
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| Date and rotate product |
- Date and rotate all products at the time of delivery
- Always use the FIFO method of rotation
- Raw Product: Ensure you have 5 days hold time remaining when checking in any raw product: Bone Chicken, Chicken Filets, Chicken Tenders
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| Check deletes and voids audited every shift |
- Train cashiers on order taking to reduce deletes and voids
- Deletes and voids audited on every shift and verified by the GM
- Don’t leave manager swipe card laying around
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| Ensure the alarm on back door is set and working properly |
- Only the manager in charge opens back door
- Everyone must enter and exit the store through the front door
- Manager in charge should monitor anything that is taken out of the store
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| Use “Calculate Truck Order” for proper ordering |
- Having less product on hand will prevent theft
- Keeping good organization on shelves will allow you to notice missing products
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