1 . "Me to We" Mindset

2 . Communication

3 . Delegation

4 . Coaching & Feedback

5 . Leadership Styles

1.Giving Feedback and Coaching

2.Communication

3.Decision-Making

*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.

• 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.

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• Product are correctly rotated , and nothing is out of date.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

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.

• 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.

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.

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.

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.