Shift Management

Shift ManagementCAPTAIN/SHIFT LEADER

IQ= Intelligence QuotientEQ=Emotional QuotientAQ=Adversity QuotientSQ=Spiritual QuotientKinds of Management Quotient

How to respond to change & challengesIt provides the tools for improving how you respond which contributed to overall professional effectivenessAdversity Quotient

We can rewire our brain for success. It is the difference between pessimism & optimism.Those who respond to adversity optimistically outline the pessimists.How to overcome the Low AQ

Listen to your thoughtExplore the origin & ownership of the result(WHAT CAN I HAVE DONE BETTER)Adversity Quotient

What is my fault?What part is my fault?What specifically could I have done better?What aspects should I own?What aspects shouldn't I own?

What is the evidence I have no control

DO SOMETHING DO SOMETHINGAnalyse the Evidence

May Feel Ka.. May pakialam kaWithdrawal Vs DepositPerformance Rating f EmployeesRelative to the DepartmentOver down creates our future- make better of what we have doneEQ- Emotional Quotient

Youre happy at the end of the dayGrateful HeartBe a not passive participant engageSQ=Spiritual quotient

OPENING DUTIESCheck parking lot/back dockDisarm securityRead Management LogbookSet productionMeet and greet all EmployeesCheck E-MailWrite notes in Management Logbook about shiftCheck for successful EOD (Reset Report)Clean Restart POS Test ring a check to ensure Speed of Service, Printers, and Credit Card FunctionalityCheckout cleaning staffCheck Labor YOURE DAILY LIFE

Order Change FundDrop Change Fund Complete Tip PoolingCheck in deliveriesComplete Line CheckBOH walkthroughFOH walkthrough Check ambiance: lights, music, televisions, temperatureConduct POW WOWOpening

Conduct POW WOWTable visits/Al Fresco/Bar/Outside SeatingComplete Server CheckoutsComplete Bar CheckoutDrop Checkout Money in the safeComplete AM DepositComunication with PM Manager

OPENING

Communication with AM ManagerRead Managers LogbookWrite notes in Redbook about shiftCheck E-MailCount Change Fund (Intermediate Balance)Count Change Fund (PM Balance)Drop Change FundCheck Labor Complete Line CheckConduct POW WOWCount Safe InventoryClosing Duties

Table visitsComplete Server /Cashier CheckoutsDrop Checkout money in safeComplete PM DepositGenerate Open Check Report (no checks should be open)Generate System Balance ReportFOH walkthroughBOH walkthroughClosing

Complete Daily Sales ReportStart End of DayGenerate Net Sales & Labor ReportGenerate Daily Labor SummaryTurn off lights, musicFinal walk-through (Secure Building)Arm securityClosing

It is a joint effortBeware of Salisi Gang/as a group. They are organized and trained well.Give special notice to customers with BIG BULKY BAGLVKeep your area postedSuspects normally distracts attentionIf there are suspicious person, notify superior. Make sure we discreetly follow their movesEnsure all CCTV cameras are in place and working good conditionSECURITY

you're maintaining a low level of cash in the register, and, you're providing good customer service to all customers. The longer a robbery takes, the more nervous a robber becomes.

Don't try to stall or act like a hero. Follow the robbers orders quickly.

Robbers seldom hurt people who cooperate with them; handle the entire procedure as if you're making a sale.

Keep it short and smooth.

Let the robber know that you fully intend to obey his instructionsPREVENTING VIOLENCE DURING A ROBBERY

Most robberies take less than two minutes.

After the robber leaves and it's safe to do so, call the police; don't hang up until they tell you to do so.

Call your supervisor as soon as possible.

Keep emergency numbers near the telephone.

Follow the police department's instructions and stay by the phone.

While you're waiting for the police to arrive, write down as much information as you can about the robber's description: what he said, his clothing, unusual features such as tattoos, scars, a mustache or beard, and so on; the objective is to give as much information to the police as possible.

Protect the crime scene. Discontinue business until the police are finished and don't touch any evidence; if the cash drawer is open, don't touch it. If you have a note left by the robber, leave it alone, but don't lose it. There may be fingerprints on the note.WHAT TO DO AFTER THE ROBBER LEAVES

What did you ate?TimeHow many?What did you drink24 Hours?4 hours? 2 hoursClinic Assessment/Hospital recordsSamplesMam I am very concern with____? I insist to bring you to the clinicCall Backs

Food Safety Issues

LUPITA NYONGO

UNIFORM

WE DIDNT START THE FIREWords

Sales TargetSales Vs Budget VS Last Month Vs Last YearWastage VS ShortageHolidaysFood CostBeverage CostBWLLabor CostRepair & Maintenance

Financials VS Gameplan

February 14 ValentinesFebruary 19 ChineseFebruary 25 EDSAMarch Graduation 5 Weeks Sundays 4 Saturdays

February 18 Ash WednesdayMarch 29 Palm SundayMarch 31-April 5 Holy WeekApril 5 Easter sundyMay 10- Mothers DayJune 21 fathers dayHolidays

QualityConsistentFast & Delightful Dining ExperienceClean & Well Maintained StoresLine Checks/ Quality checks

Food= Production Control SystemGold Standard ProceduresGuidelinesFood safety PracticesServiceSpeed standardsCustomer serviceCustomer relationsCleanlinessC & S SystemPest Control ManagementPreventive maintenance Quality Its BIG PICTURE

Quality in Place

TrainingPreventive maintenanceProduct TestProcess ImprovementWithout Quality

Repairs/Rework/DowntimeCustomer complaintsCost of wastagesLose CustomersIndicators

Proper coordination of people, product, equipmentMANAGE PEOPLEStaff TrainingStaff PositioningGiving breaksManpower adjustmentsStaff MotivationFloor Control

Pointers in Giving Breaks Min.

15 Mins break 15 ,30 min15 Min 1 hour

4-5 hours on duty6 hours8 hours

SchedulingCritical Points in scheduling:Number of employees schedules for the day/hourSales/eventsUndermanned StationOvermanned Statiom

Good ConditionPreventive maintenanceComplete Parts, No sight of deteriorationOr damageManaging Equipment

Clean, tidy well manage/well organizeCAYGO- Clean as you goObserve Towel managementSanitation StandardsCheck master cleaning ScheduleManaging Cleanliness

Ensure product availability no 86Ensure product quality

Managing products

Quality Control

Is a set of activities to ensure that quality requirements ARE BEING METEx. Product inspection/Product TestQuality Assurance

Is a set of activities to establish confidence that quality requirementsWILL BE METEx.Process Checklist & AuditsQuality Concepts

1. Quality conformance checks at random shelf life, packaging, product condition

2. Record Production codes on the delivery receipt-To ensure traceability and immediate retrieval when defects are noticedStore Operations role

Handle the products with careImmediately transfer frozen & chilled items to respective storage

30 mins Frozen/Chilled & DRYStore operations role

1. Set Quality Control considerationsTemperature/Sanitation/Product Mix/Stacking Guidelines/storage organization/First in First out*** Adequate store facility promotes observance of proper storage

2. set inventory levelStore Operations role

Implement Systems that build quality

Production ControlFloor Control SupervisionProper manning and schedulingFOH & BOH Development ProgramManagement development ProgramStore Operations Role

In store monitoring (Store Team)Management ActivityDocumentationConduct regular quality checkFSC Audit/Store AuditCorrect non-conformance identifiedAnalyze trend/ discuss with team/ do appropriate CAPCompute % of audit rating

Update QMS Template

File Records

Management Activity ToolsFSC ChecklistActivityEquipmentProduct QualityShelf LifeServiceFood SafetyProduct TraceabilityDaily