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Key topics covered in this section inculde :

1 . "Me to We" Mindset

2 . Communication

3 . Delegation

4 . Coaching & Feedback

5 . Leadership Styles

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This will involve a variety of task,but ultimately you will rely on a set of three key skills :

1.Giving Feedback and Coaching

2.Communication

3.Decision-Making

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{Coordinating people}

*Promoting a safe , respectful , and inclusive workplace.

*Motivating and coaching Crew.

*Providing any required training.

{Coordinating Product}

*Serving great-tasting safe food.

*Ensuring that Gold Standard Products are served.

*Keeping a constant flow of hot , fresh food in line with demand

{Coordinating Equipment}

*Ensuring all equipment is kept clean and tidy.

*Keeping equipment well maintained.

*Ensuring equipment is used ; the right tool for the right job.

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Your Pre-Shift routine will inculde :

Talking with the person running the area from the prior shift.

Completing a pre-shift checklist and area travel path.

Communicating targets.

Ensure the right people are in the right place.

Confirming expectations from the Shift Leader.

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Your Pre-Shift Planning will cover the key three areas:

* People

What motivates each Crew Member , and what are their strenght ?

how will you reorganise your team as people start and finish their shift?

What level of experience does the Crew have?

*Product

as you check products , you will be looking to confirm that:

There is enough of each product so that you do not run out.

Correct tempering is followed.

Product are correctly rotated , and nothing is out of date.

*Equipment

Equipment that is working correctly directly impacts many areas , including the quality of the products , crew moral and , repair and replacement cost.

If equipment is broken , determine what you need to do to get it repaired.Often you can fix it yourself through simple troubleshooting.

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Your role when running Production is :

1. Ensure all products are prepared safely and to Gold Standard Quality.

2. Ensure product levels are maintained.

3. Product tempering , rotation , and shelf lives.

4. Communication and follow up on targets.

5. Delegate tasks.

6. Motivate the crew.

7. Coach others.

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When running the area and completing travel path , you should look for :

People - crew positioning , behaviours and procedures.

Product - cabinet levels , batch cooking.

Equipment - available and working.

Changing restaurant conditions - product mix , sandwich/item count/menu & promotions.

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When running the Drive Thru , the goal is to:

1. Deliver accurate , tasty orders.

2. Keep the Drive Thru lane moving and help the Shift Leader run a great restaurant meeting targets.

3. Motivate the Crew to deliver a great customer experience.

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How Is OEPE Measured ?

1. POS (Point of sale) : time starts on order stored (till) and ends when served from Drive Thru bump bar.

Why does OEPE matter?

OEPE is a measure of how efficiently a Drive Thru is operating.Customers love the convenience of using our Drive Thru lanes and speed of service is an important part of this experience.

OP - PE is used for a number of reasons :

Helps our teams focus on the part of the customer journey that most impacts the overall speed of service.

Avoid putting unnecessary time pressure on the Order Taker , improving customer engagement and order accuracy.

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Once you have reviewed your performance at the end of the shift , you should always recognise and reward the crew for meeting those shift targets or excellent performance.

Why Reward and Recognise?

1. For target to motivatethe team , the results of their performance need to be communicated to them.

2. Most importanly , no matter what the results , you should thank the Crew and provide feedback for a job well done.

3. The results obtained on shifts are accomplished through the people working on that shift.

4. If the Crew do not recieve appropriate recognition , they will not be motivated to achieve their next shift targets.

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Verification Of The Management Drive-Thru Area

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Verification Of The Management Drive-Thru Area

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Verification Of The Management Front Counter Area

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Verification Of The Management Front Counter Area

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Verification Of The Management Production Area

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Verification Of The Management Production Area

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2021-2024 Building a Safe,Resoecful and Inclusive Workplace for Manager

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2021-2024 Building a Safe,Resoecful and Inclusive Workplace for Manager