Atch_F._Food_Managers_Checklist.pdf

FOOD MANAGER’S CHECKLIST

DAILY

** Start your day with an AF form 977 or Food Code Critical Item Checklist

1. Complete the Production Log before each day. Override menus, as needed.

2. Check the registers before each meal. Verify that prices are accurate.

3. If prices are inaccurate: refer to the Manager’s Guide on proper procedures for sending price changes from back of house to the front of house

-Under Override Menus

4. If prices do not change when pushed to the FOH check linking/conversions etc.

5. Figure eight all day long (Monitor your entire facility, personnel, guests etc.) Alternate with other managers, if possible.

6. Check all lines 15-20 minutes before opening.

7. Review the Cashier Miscellaneous Log throughout the day to see why cashier has used the misc key.

8. Review the Waste Log BEFORE it is processed to ensure all waste is authorized. Make all adjustments in the computer after each meal.

(Process before End of Day [EOD]).

9. Walk through the kitchen to make sure unused and excess items are returned to storeroom (especially after dinner).

10. Make sure someone is designated for deposits (Mon-Fri)

11. Order subsistence (Mon, Wed, Fri) or as needed. Always double check e-mail to make sure order was sent. Do not assume!

12. Print Order Confirmations from DSCP after it arrives in e-mail (place in Invoice Folder)

13. Receive Subsistence.

Truck: Inspection vehicle for cleanliness, temperature of subsistence & codes on packages and boxes before items leave the truck

Input orders in computer ASAP – print the Purchase Journal BEFORE processing the invoice. Print Receipt Confirmations from

DSCP after it arrives in e-mail (place all documents in Invoice Folder)

Make sure subsistence is put in proper locations ASAP: shelves, freezer etc

14. Run the Transfer Reconciliation Report Daily

15. EOD: Flight Kitchen normally will do EOD 1 st then Main Facility (Cashier must be cashed out on all registers).

16. Override menus for any leftovers/desserts that will be used the next day.

DAILY (cont)

17. Review Sales & Cost Report for deviations of sales items (make sure the right keys were rung up throughout the day).

18. Look at the Uncosted Items Report to see what is not on hand and may need to be ordered

19. Input sales items manually (Sales Entry) if nothing shows up. (Refer back to EOD/Sales Checklist) Ensure all shifts are informed of any AF

Forms 79/1339 (include food/sales tracking forms from satellite feeding) used throughout the day. This will aid in entering ALL manual sales before processing. Additionally, track all food consumed and waste logs (associated with sales from 79’s/1339’s or other food tracking forms). Transfer this data to end of day sales in the Sales Entry screen.

20. Check the Sales Offset Report or Cash Reconciliation Report and the Sales & Cost Report or Daily Consolidated Sales & Cost Report each morning.

WEEKLY

21. Print Sales Items List at the beginning of 14-day cycle (review wrong prices; HIGHLIGHT anything that needs corrected).

22. New catalogs are imported automatically every week, usually over the weekend. You will see a catalog import message (see Managers Guide-

Daily Operations:Catalog Imports)

23. After the new catalog is imported, print Vendor Item Price Quotes list

24. Check the Event Viewer for any catalog items that have changed. They will show as Yellow Errors and tell you what item has changed. If items have changed you MUST correct the conversion (linking) to reflect the change in the catalog item.

25. Thaw Reports- under Projected Sales Wizard

26. Update SIK in Frequent Buyer every Tuesday and Thursday; more inputs if needed.

27. Weekly Physical Counts (Every Thursday). Enter/Review counts and make adjustments BEFORE PROCESSING the physical count.

28. Process counts after EOD.

MONTHLY

29. Complete Monthly Physical Count on the last day of the month. Enter/Review counts and make adjustments before PROCESSING (process after EOD)

30. Print the Stock Value Report at the end of the month.

31. Print All accountable history journals at the end of the month- Adjustment, Purchase, Cost Corrections

ACCOUNTABLE FORMS

- Daily Sales and Cost Report (Attached to Production Log the day after) - forward a copy to Food Superintendent

- (Multi Facilities) Consolidated Sales and Cost Report old AF 1119(Manager review/print every morning) Report is under Corporate

Reporting

- Sales Offset Report use to compare deposit slip, old 1650 (used at single facility bases)

- Cash Reconciliation Report - use to compare deposit slip, register receipts (print from corporate reporting for multi facilities)

- Sales Item List – provides a list of all sales items and selling prices

- Sales Report Compare to deposit slip, cashier receipts, and sales offsets. Report is under Table Service (FOH)

- Waste Log - Attach to Production Log daily

- Cashier Miscellaneous Log - Attach to Production Log daily

- Production Log – Old 662s; Keep this and all attached documents for 30 days

- Uncosted Items Report- use as a tool to see what needs to be ordered (selling items not on hand), linking maintenance

- Physical Counts - Weekly and Monthly Inventory

- Transfer Reconciliation Report – transfers between facilities must be ran daily in Corporate Reporting

- Invoice folder (Purchase orders, invoices, Inventories, Transfer List, PO/Invoice Receipt Confirmations from DSCP, Back Dock Receipt from

Vendor)

- Adjustment History Journal - all processed adjustments; these can be viewed daily, required to be printed monthly

- Purchase History Journal - all processed purchases; these can be viewed daily, required to be printed monthly

- Cost Correction Journal - all processed cost corrections; these can be viewed daily, required to be printed monthly

- Thaw Report - Weekly

- Stock Value Report - Monthly

- Vendor Item Price Quote - Weekly

Don’t’s

1. When linking a Vendor Item to an Inventory item don’t change Purchase Unit of Measure

2. When adding Overriding Menus, don’t change the sequence numbers on the Fixed Menu items (the ones already there)

3. Don’t process a Monthly Inventory until all counts are verified to include items that are counted as each in CFS and received by the lb or container from the Vendor. (EX: Veal Steak, Corn Dogs) Remember how you receive from the Vendor may not be the same as you count it in

CFS!!

Do’s

1. When sending a Purchase Order to DSCP, ensure Enterprise Messenger and Outlook is closed.

2. When receiving a Purchase Order in invoice entry, ensure you change the TYPE to P.O. Invoice

3. When adding on items to a P.O. Invoice, make sure you use the Vendor Item number, not Inventory Item Number