Managers daily audit checklist for team member personal hygiene, sales and service in Bakery

Personal Hygiene

  • Inspect each team member's uniform for stains or dirt.
  • Confirm uniforms are freshly laundered and pressed.
  • Ensure uniforms fit properly and are appropriate for the bakery environment.
  • Observe employees washing hands thoroughly for at least 20 seconds.
  • Verify that nails are trimmed and free from polish or dirt.
  • Remind employees to wash hands after using the restroom or handling non-food items.
  • Check that hair is secured in a ponytail, bun, or net.
  • Ensure no loose strands are visible around the face.
  • Confirm that head coverings are clean and suitable for the bakery environment.
  • Inspect footwear for slip resistance and overall cleanliness.
  • Ensure shoes are closed-toe and provide adequate support.
  • Remind employees to avoid wearing sandals or open-toe shoes.
  • Check that gloves are changed frequently, especially between tasks.
  • Confirm gloves are appropriate for the type of food being handled.
  • Instruct employees to avoid touching their faces while wearing gloves.
  • Ensure hands are washed with soap and water for at least 20 seconds.
  • Use hand sanitizer if soap and water are not available.
  • Check that uniforms are clean and free from stains.
  • Confirm that hair is tied back and covered if necessary.
  • Verify that nails are trimmed and clean.
  • Ensure that no jewelry is worn except for plain wedding bands.
  • Make sure that any cuts or wounds are properly covered with waterproof bandages.
  • Check for any strong odors and address them appropriately.
  • Observe team members for any signs of illness.
  • Encourage employees to report any symptoms to management.
  • Implement a policy for sick employees to stay home.
  • Verify that hand sanitizer is readily available at workstations.
  • Check that employees apply hand sanitizer properly, covering all surfaces.
  • Ensure they wait for the sanitizer to dry before handling food.
  • Inspect employees for any visible jewelry.
  • Remind employees that only plain wedding bands may be worn.
  • Ensure that any watches are securely covered or removed.
  • Check that utensils are stored in a clean area.
  • Ensure employees are aware of which utensils are designated for each task.
  • Inspect utensils for cleanliness before use.
  • Confirm that aprons are clean and in good condition.
  • Instruct all employees to wear aprons at all times during food handling.
  • Provide extra aprons for quick changes if needed.
  • Check that all cuts are covered with waterproof bandages.
  • Ensure gloves are worn over bandages for extra protection.
  • Remind employees to report any injuries immediately.
  • Verify that designated eating areas are clearly marked.
  • Observe employees for compliance with eating/drinking protocols.
  • Remind staff to avoid eating or drinking around food preparation areas.
  • Check that personal items are stored in designated areas.
  • Ensure that these areas are clearly marked and easily accessible.
  • Remind employees to keep personal items off work surfaces.

Sales

  • Gather sales data from the previous day.
  • Compare actual sales to targets.
  • Document any shortfalls or achievements.
  • Discuss targets with team members.
  • Identify areas for improvement or praise.
  • Inspect price tags for legibility.
  • Verify prices against the menu.
  • Ensure promotional pricing is marked clearly.
  • Remove any outdated price tags.
  • Report discrepancies to management.
  • Review all promotional displays.
  • Replace outdated materials promptly.
  • Position materials in high-traffic areas.
  • Ensure clarity and attractiveness of promotions.
  • Gather feedback on promotions from staff.
  • Identify top-selling items from sales data.
  • Check stock levels of these items.
  • Communicate shortages to the team.
  • Restock items as needed.
  • Plan for upcoming demand trends.
  • Inspect the sales counter and shelves.
  • Ensure items are neatly arranged.
  • Clean any spills or messes immediately.
  • Organize items for easy customer access.
  • Check for proper labeling of products.
  • Conduct a quick team meeting.
  • Review daily specials and promotions.
  • Encourage questions for clarity.
  • Test knowledge through role-play scenarios.
  • Provide printed materials for reference.
  • Inspect labels for accuracy.
  • Check for allergen information.
  • Replace any missing or damaged labels.
  • Confirm compliance with food safety standards.
  • Educate staff on ingredient awareness.
  • Inspect stock for expiration dates.
  • Implement FIFO (First In, First Out) method.
  • Remove expired items from display.
  • Communicate stock levels to the team.
  • Encourage regular stock checks.
  • Observe customer patterns throughout the day.
  • Record peak times for future reference.
  • Adjust staffing levels accordingly.
  • Analyze sales data for trends.
  • Discuss findings with the team.
  • Observe team interactions with customers.
  • Provide constructive feedback on techniques.
  • Encourage upselling and cross-selling.
  • Identify successful strategies to share.
  • Document areas for improvement.
  • Evaluate the arrangement of products.
  • Check for visual appeal and cleanliness.
  • Ensure a logical flow for customers.
  • Adjust displays for maximum visibility.
  • Gather team input on display improvements.
  • Review cash register procedures with staff.
  • Check that all transactions are recorded.
  • Verify cash drawer balances.
  • Ensure secure handling of cash.
  • Report any discrepancies immediately.
  • Collect feedback from comment cards.
  • Review online reviews and ratings.
  • Discuss feedback trends with the team.
  • Identify actionable suggestions.
  • Implement changes where feasible.
  • Track service times during busy periods.
  • Identify bottlenecks in service.
  • Encourage teamwork during rush times.
  • Provide additional training if needed.
  • Adjust staffing levels based on data.
  • Verify the availability of sample items.
  • Check the presentation of samples.
  • Ensure cleanliness of sample area.
  • Train staff on hygienic sampling practices.
  • Gather customer feedback on samples.

Service

  • Watch for smiles and eye contact during interactions.
  • Listen for polite language and a positive tone.
  • Note body language; ensure it conveys approachability.
  • Assess how employees handle different customer types.
  • Provide feedback to employees based on observations.
  • Review product knowledge through quizzes or discussions.
  • Encourage sharing of product information among team members.
  • Ensure everyone can explain ingredients and benefits.
  • Conduct regular training sessions on new products.
  • Observe employees answering customer questions effectively.
  • Listen to how orders are repeated back to customers.
  • Observe the speed of order entry into the system.
  • Verify that orders match customer requests.
  • Monitor for any missed items in the order.
  • Provide immediate feedback for improvements.
  • Time the average service per customer.
  • Identify bottlenecks in the process.
  • Encourage team members to work efficiently.
  • Observe teamwork and communication among staff.
  • Suggest adjustments to improve service speed.
  • Set up a system for collecting customer feedback.
  • Encourage employees to engage with customers about their experience.
  • Document all feedback for review.
  • Address negative feedback with immediate solutions.
  • Follow up with customers for resolution confirmation.
  • Listen for consistent use of greetings and farewells.
  • Role-play scenarios to practice proper phrases.
  • Provide written guidelines for reference.
  • Monitor interactions to ensure phrases are used.
  • Give constructive feedback as needed.
  • Observe employees' facial expressions and body language.
  • Encourage friendliness through team-building activities.
  • Provide coaching on maintaining a positive attitude.
  • Monitor employee interactions for approachability.
  • Recognize and reward positive behavior.
  • Review promotional materials with the team regularly.
  • Test employees on their knowledge of promotions.
  • Encourage sharing of promotional details during service.
  • Observe interactions for effective communication of offers.
  • Update staff promptly on new promotions.
  • Inspect the counter for cleanliness at peak hours.
  • Ensure all items are neatly organized and accessible.
  • Remind team members to clean as they serve.
  • Check for clutter that may slow service.
  • Provide tips for maintaining organization.
  • Watch how employees respond to complaints.
  • Check if complaints are acknowledged promptly.
  • Ensure employees follow the complaint resolution process.
  • Monitor for a positive outcome after resolution.
  • Provide feedback on complaint management skills.
  • Observe employee interactions for upselling techniques.
  • Encourage sharing of successful upselling experiences.
  • Train on how to recommend products effectively.
  • Monitor the impact of recommendations on sales.
  • Provide feedback and coaching on upselling strategies.
  • Time the average transaction duration.
  • Identify any delays in the payment process.
  • Observe how well staff handle payment methods.
  • Suggest improvements for faster transactions.
  • Monitor customer satisfaction during payment.
  • Test team members on ingredient knowledge.
  • Review dietary options and restrictions regularly.
  • Encourage clear communication with customers.
  • Monitor responses for accuracy and confidence.
  • Provide resources for continued learning.
  • Check for consistency in order assembly.
  • Monitor adherence to presentation standards.
  • Provide training on service protocols as needed.
  • Observe for any deviations during service.
  • Give feedback to maintain high standards.
  • Inspect stock levels regularly during shifts.
  • Encourage proactive restocking before items run out.
  • Monitor service speed related to stock availability.
  • Implement a checklist for stock management.
  • Provide training on effective stock monitoring.

General Store Maintenance