Team Member Restaurant

Shift Control Certification

Name: Nancy Garcia

Evaluator:Brandy Clem

Title:SM

Restaurant:200-Noblesville

Date: 3/24/22

Shift:AM

Position:Hospitality

Arrival Time: 8:00 am

Appearance

Neatly dressed, uniform up to standards and wrinkle free, hair properly restrained, wearing name tag, clean non-slip shoes worn, apron clean, well-groomed, only approved jewelry worn, wearing belt, setting the proper example for team members.

Nancy was dressed and ready to go for her shift today. Shirt was tucked in with clean apron and name tag on, hat on with her hair in a bun, non slip shoes worn. Great job setting the standard on uniform and appearance for your team!

Arrival/Preparation

Team members greeted upon arrival by first name, reviewed communication log, “Check-In & Check-Out” communication in place to energize team, achievable goals given to front and kitchen to motivate for the shift.

You greeted the team with hellos, I would suggest working on talking them into the position and giving those goals on arrival.

Deployment Sheet

Neat, legible, back up tasks assigned, training deployed, adequate staffing for sales projected, breaks scheduled and given, labor laws being followed, events or LTO’s listed for the day.

Deployment was set up for a great efficiently ran shift. Back up plan was made for potential team member call offs. Register 1 person not scheduled until 11 and then called and was going to be an hour late. I would suggest making sure that you redeploy to make sure that station is covered at all times until your scheduled team member arrives.

Adaptability

Able to make changes needed to lead a productive shift, able to identify problem areas in the restaurant and adjusts to improve operational flow, addressing team members with coachable moments.

I witnessed you following the flow of business through your shift today. You jumped in when needed never got stuck in positions. Did well coaching on on temps and adjusting the team so that temps could be completed.

Inspection of the Restaurant

Interior / Exterior – Shift Readiness Checklist completed, delegated tasks based on inspection, follow up completed, back door is locked, feature board and marquee displaying correct items for the day, Quality Control Safe Food Checklist done for the shift.

Shift Readiness completed and looked great! You added lots of details and pictures, caught dates and opportunities for cleanliness noted. I would suggest adding names of who you are asking to complete items and then following up to be sure that they are doing the tasks. QA completed was late but some issues were being had with the Bluetooth probe. I did witness you assigning tasks to individuals today, the team did great following your directions. There are a few cleanliness opportunities in custard and the walk in freezer floors. Overall restaurant is looking better!

Daily Office

Day/Evening deposits made, change order completed, safe locked, invoices posted, workflow calendar completed, office is clean and organized.

Drawers were counted, safe was locked office door was closed when not being occupied.

Backline

Service times being met and monitored, middle communicating with set, floors and equipment maintained, product being prepared meets Culver’s standard, product holding dates and times enforced, areas cleaned and restocked before and after busy periods, “Less more often” technique applied to fry dropping, “please” and “thank you” being used, dish area clean and maintained.

BOH was worked efficiently today, no cook and hold happening. Good job catching the fry freezer not being stocked after last night and making sure that it happened before the shift started today. Be sure that you are following up with your night MOD to understand what happened and how as a team we can be sure that it is completed nightly. Middle and set communicated well today also. Be sure that you are including the BOH team in your travel path’s, even if it is a more experienced team checking in on them and following up on their goals helps keep them engaged through out the shift.

Frontline

Registers adequately staffed for flow of guests, service times met and monitored, set communicating to middle, guests greeted with smiles, “less more often” technique applied to custard production, sampling offered, lobby and counter areas clean and maintained, hospitality being displayed, menu boards up to date and organized, entry ways are clean and free of debris.

Making sure that we redeploy that reg 1 person is important to make sure that all guests entering our building are taken care of properly. You did great with jumping in on register when necassery. Custard hold times happening and being enforced. I witnessed your guest interaction when we had missed something and you did great with taking care of the problem immediately. Did not hear much greetings happening when guests entered the restaurant but you did well with thanking them as they exited. I would suggest working with the team on bringing that energy and Culver’s hospitality back to the greetings as well.

Drive Thru

Steady flow of guests, service times met and monitored, all orders parked, orders delivered with a sense of urgency, “touching cars”, smile in voice from order taker displaying hospitality, at least 3 team members wearing a headset including MOD, area stocked and maintained, drive-thru menu board up to date and organized.

DT team was on point today, Lexi lead your conversations and was using the proper verbiage when speaking with guests. No holds where happening at the window and the area stayed stocked and cleaned

Dining Room

Maintained throughout the shift, windows clean, condiment area cleaned and stocked, tables and table tents clean, seats and floors clean, chairs, tables and salt/pepper in alignment, trash not more than full, present and engaged in dining area by touching tables, coffee offered every 10-15 minutes or as needed.

Dining room prescnece was wonderful today, you ran orders did table touches and made sure that it stayed clean and presentable. You did great with incorporating it in your figure 8’s.

Restrooms

Checked and cleaned every 15-20 minutes or as needed. Walls, mirrors clean, trash emptied, soap and paper towel stocked, changing table stocked and clean, sinks and urinals clean, air freshener working, floors are clean and free of debris.

Restrooms where clean and ready to go at open, did not see a lot of checks through out but the cleanliness seemed to have been maintained. It was mentioned on the shift readiness that the air freshner is broken, work with Mike on what needs to be done to get that taken care of.

Patio/Parking lot

Checked multiple times throughout the shift, lot clean and free of debris, trash not more than full, cigarettes picked up, dumpster area clean, landscaping up to Culver’s standard.

Lot looked clean on arrival, a few notes made in shift readiness of things needing extra attention, make sure that we are delegating those to someone and not just expecting the porter or team to notice and do.

Team Member Appearance

Uniforms meet standard by being clean and wrinkle free, smiles on faces, belts, ties, name tags, non-slip shoes worn, any issues addressed with team member.

The FOH team overall looked great today, shirts tucked, hats, nametags etc., Make sure we are following procedures on jackets under aprons, there were a few team members that did clock in before being in full uniform. You did well with catching your team without nametags and asking them to put them on.

Directing / Communicating

Culver’s Culture in place by displaying “my pleasure” attitude, “please and thank you’s” used when delegating tasks to team members, inspected what you expect with follow up, led by example, rallied and motivated the team during the shift. Recapped shift to the next MOD

Nancy did very well with guiding the team today and make sure that our guests were taken care of first and foremost. I witnessed multiple times the delegation of tasks to be completed, make sure that we are following up and using our trust but verify method.

Final Thoughts

Overall you did great job today, you follow the flow of business very well and have the guest first approach in all interactions that you have. You do great with delegating and asking for help, continuing working on that follow up piece. The way you utilized your shift readiness is the way that we intend for it to be used, great job with using it in a way to benefit your shift and setting it up for success! Congratulations on a job well done!

Contact this candidate