FRONT OF HOUSE MONITORING MINIMUM SHIFTS: 3 PER POSITION

Trainee: _______________
Sam Mcintosh Trainer: _______________
Eddie Start Date: _______________
31-Jul-23
PASS?
Sign Off Date: _______________ ✓/x
Assessment Date: _______________
INSTRUCTIONS
Day one: Make sure the trainee has reviewed all relevant eLearning modules and reference materials for the position.
Use ‘tell, show & do’ to explain and demonstrate each monitoring point then have the trainee do it.
Rate the trainee on each task using the rating scale key and record comments at the end of the shift. Review any
notes/points to address from the previous shift, answer any questions and set the focus for today’s training.
You can monitor multiple positions on the same shift.

Rating scale key Date: 1-Jul

0 = never 1 = sometimes 2 = mostly 3 = always Trainer:
GENERAL
 Has the trainee completed the Induction, Health & Safety and Welcome to the Engine Room eLearning modules?
Arrives 10 minutes early, reads memos, washes hands and is
promptly organised and ready to be on shift 2
Shows respect to other team members and customers, listens
and can be depended on 3
Arrives in full, correct uniform and is well presented in all aspects 3
Stays on top of all new information in State of the Nation and
other memos

Is familiar with the menu and burger ingredients

Can show where the first aid kit, fire extinguishers and fire blanket
are located in the store
Can show where the fire alarm is located in the store and where
the emergency evacuation meeting point is
Washes hands frequently throughout the shift and after any
unhygienic duty
Demonstrates safe lifting techniques (bends at hips/knees, holds
load close to body, keeps a natural curve in back, lifts with legs)
Demonstrates understanding on how to report all incidents via
“Near Miss” and/or “Injury Report” forms on the BUN

Total (out of 30)

✓ POINTS TO ADDRESS - GENERAL

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 Rating scale key Date:
0 = never 1 = sometimes 2 = mostly 3 = always Trainer:
5PM CHIPPIE & FOH DUTIES
Cleans and restocks menu holders, Doofer dispenser and
serviette tins as required

Clears and cleans FOH tables, outdoor tables and FOH counter

Empties FOH rubbish and recycling bin. Takes out any cardboard
on the premises

Sweeps and removes debris from service kitchen and FOH floors

Restocks sides in chip drawer/freezer and cleans chip bay and

surrounding area
Completes all 5pm Chippie & FOH duties to standard, ticks and
signs off checklist when complete

Total (out of 18)

✓ POINTS TO ADDRESS – 5PM CHIPPIE & FOH DUTIES

Rating scale key Date: 31-Jul

0 = never 1 = sometimes 2 = mostly 3 = always Trainer: Eddie
POS (POINT OF SALE)
 Has the trainee completed the relevant eLearning module(s) for the position? Have them complete it before starting

Greets and farewells all customers with eye contact and a smile 2
Makes menu suggestions to customers when they need help
deciding 1
Processes customer orders and payments accurately through the
POS 3
Communicates estimated order times to customers

Listens and responds to all customer requests immediately. Deals

with complaints by referring to Shift Manager
Processes and stores Code Blue and other promotional vouchers
correctly

Keeps POS and surrounding area clean throughout service

Floats between serving customers and keeping FOH clean and

tidy
Communicates with other staff throughout service (e.g. service
times or any wrong orders that were processed)
Informs Shift Manager if there are any issues with the POS or
EFTPOS

Total (out of 30)

✓ POINTS TO ADDRESS - POS

NZL V5.00 Copyright of BurgerFuel Group 2019

 Rating scale key Date:
0 = never 1 = sometimes 2 = mostly 3 = always Trainer:
CHIPPIE
 Has the trainee completed the relevant eLearning module(s) for the position? Have them complete it before starting
Reads dockets and loads the correct product (fries, Motobites,
tofu, onion rings and any special items)

Carefully loads sides into fryers to minimise oil splashes

Correctly portions, drains and cooks products as per the Side

Cooking Guide QRG
Correctly seasons products when required and correctly portions
products into packaging for serving

Rotates cooked products to ensure FIFO

Only uses green tongs for vegetarian products (fries, Motobites

and tofu)

Keeps chip bay and surrounding area clean throughout service

Keeps sufficient stock on hand and tops up when required

Keeps up communication with other staff throughout service

Monitors fryer oil levels and temperatures and adjusts as

necessary or communicates to Shift Manager

Total (out of 30)

✓ POINTS TO ADDRESS - CHIPPIE

NZL V5.00 Copyright of BurgerFuel Group 2019

 Rating scale key Date:
0 = never 1 = sometimes 2 = mostly 3 = always Trainer:
ORDERS OUT
 Has the trainee completed the relevant eLearning module(s) for the position? Have them complete it before starting

Keeps Orders Out bench clean and tidy throughout service

Communicates order times with Hotline throughout service and

confirms changes to burgers
Ensures all orders include fresh cold sauces (where applicable),
one napkin per item and one Doofer per burger
Correctly packs orders into takeaway bags as per the Packing
Takeaway Bags QRG
Correctly folds takeaway bags using “gusset out” procedure as
per the Folding Takeaway Bags QRG
Places dockets vertically or horizontally depending on the type
of order
Presents eat-in orders on a tray with liner (or plate), ensuring bags
are logo-side up, chips upright and order is arranged neatly
Takes out instore orders to customers and checks for accuracy,
acts to fix any mistakes quickly
Retrieves table numbers from customers once they have
received the complete order
Monitors FOH area and keeps it clean and tidy throughout
service

Total (out of 30)

✓ POINTS TO ADDRESS – ORDERS OUT

NZL V5.00 Copyright of BurgerFuel Group 2019

 Rating scale key Date:
0 = never 1 = sometimes 2 = mostly 3 = always Trainer:
DRINKS STATION
 Has the trainee completed the relevant eLearning module(s) for the position? Have them complete it before starting
Correctly makes Thickshakes with the correct amount of Whip,
milk and syrup as per the Making a Thickshake QRG
Ensures Thickshakes are not kept on the spindle for longer than 30
seconds
Uses soy utensils to correctly make Soy Thickshakes (ensures
utensils are cleaned and stored separately)

Labels Thickshakes if more than one is being made

Takes Thickshakes out to instore customers as soon as they have

been made
Holds Thickshakes for online or phone orders in the fridge and
keeps chilled until required
Cleans shake machine spindles after every use and changes
water in metal cups frequently (at least every 2 hours)
Keeps drinks station and surrounding area clean throughout
service
Keeps drinks fridge stocked through service ensuring FIFO (so the
cold drinks are always at the front)

Keeps sufficient stock on hand and tops up when needed

Total (out of 30)

✓ POINTS TO ADDRESS – DRINKS STATION

NZL V5.00 Copyright of BurgerFuel Group 2019

 Rating scale key Date:
0 = never 1 = sometimes 2 = mostly 3 = always Trainer:
BURGER AMBASSADOR
 Has the trainee completed the relevant eLearning module(s) for the position? Have them complete it before starting
Greets and farewells all customers with eye contact, a smile and
a genuine hello or goodbye

Directs customers to online/phone order pick up or seated area

Makes menu suggestions to customers when they need help

deciding (promotes specials)
Ensures body language is positive and welcoming. Bends to
seated customers so they are at eye level
Hands out kids’ activity sheets to families and offers magazines to
waiting customers
Listens and responds to customer requests immediately, deals
with complaints by referring to the Shift Manager
Communicates with customers and other staff throughout
service (wait times, incorrect orders etc.)
Ensures FOH is clean and tidy. Keeps the music and temperature
at appropriate levels

Addresses potential hazards (e.g. wet floors) immediately

Notifies Shift Manager of any suspicious characters

Total (out of 30)

✓ POINTS TO ADDRESS – BURGER AMBASSADOR

MONITORING RATES
5pms Other Compare the trainee’s total score for each shift against the scoring chart below to determine what course of action should
be taken.
0–9 0 – 17 Trainee required additional one-on-one training. Trainer to re-explain/demonstrate points that are lacking.
10 – 14 18 – 24 Trainee must continue to be monitored. Trainer to address training needs with trainee to improve points that are lacking.
15 – 18 25 – 30 Trainee can be signed off on the position if they have done the minimum required shifts for each section.

NZL V5.00 Copyright of BurgerFuel Group 2019

 FRONT OF HOUSE COMMENTS
1. Ask the trainee what areas they felt went well and what not so well in the day’s training and document below.

2. The trainer should discuss their observations with the trainee and document below. Note any further training needs
in “points to address” and tick of each point when re-trained.

Date: _______________ Trainer: _______________ Date: _______________ Trainer: _______________

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Copyright of BurgerFuel Group 2019