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Flashcards

Grill'd TL

Sam Godfrey English 49 cards

Cards in this deck (49)

  1. 1What are the Grill’d values and what would your strongest value be?Passion - positive attitude, drive and belief in what you do.
    Leadership - always listen, communicate and connect with each other.
    Ownership - responsible and accountable for performance of team.
    Trust - honest and transparent with each other & keep commitments.
  2. 2What is the process for adjusting an existing order?Log on to Supply’d, select the order you wish to edit, make necessary adjustments. Call supplier to confirm that they have received adjustments made.
  3. 3What time do all orders have to be placed by?All orders must be placed prior to 11am.
  4. 4How do you safely transfer stock and where is this recorded?To safely transfer stock it should be moved in the insulated transfer box to hold it at a certain temperature. The box is filled with ice and then lined with a clean plastic liner. The restaurant sending the stock should complete a stock transfer on Supply’d and record a transfer record in their food safety diary. Upon arrival the receiving restaurant should check the transfer as if it is a delivery and record this in the transfer record section of their food safety diary.
  5. 5An order has not arrived and it is 3pm. What do you do?You should call the supplier to confirm that the order is on the way and there has not been a problem.
  6. 6How do you receive a delivery in supply’d if an item was not received?If you are confident that the missing item will still be delivered on the day, leave the order open and complete the receive task once all items have arrived. If you do not believe the items will be delivered then tick the product that has not been received, enter the quantity as 0 and tick receive task complete. If the item was invoiced but not received then you should select this option and provide details in the supplier notes on supply’d. On the next page you can then choose “submit qty-mismatch error”.
  7. 7What do you do if the total of an invoice does not match the total on Supply’d?First you should double check the prices to find where the mismatch has occurred. Then on supply’d you can enter this into the supplier notes using the “incorrect price” option and provide details of price mismatch. Then on the next page you can click “submit pricing error” and tick the items with the pricing error.
  8. 8What is the process for ordering bread?First you should complete an accurate stocktake of what bread is left over in the restaurant from yesterday, then you should receive today's delivery of bread through supply’d, and then finally you can place your order through supply’d using the recommendations provided.
  9. 9What temperatures do refrigerated items needs to test between to accept them?0-5 degrees
  10. 10What temperature must frozen stock be below to be accepted?Must be below -15 to be accepted and should be stored in freezer straight away.
  11. 11What are the transaction time targets for each service period in your restaurant?Monday-Friday DAY - 7 minutes.
    Monday-Friday NIGHT - 9 minutes.
    Saturday-Sunday DAY&NIGHT - 9 minutes.
  12. 12You are 30 burgers off target for the day. How many hours should you have ideally saved?You should have ideally saved 3 hours of labour.
  13. 13Which items must be temperature tested and recorded for a PFD delivery?For a PFD delivery you should temp beef, bacon, brie cheese, herb mayo, garden/vegan/P&H patty, spots or zuccs.
  14. 14Describe the oil management process.Oil should always be between 175-185ºC
    Oil filtered every night, personal protective equipment (apron, mask, heat resistance gloves, boots). Rotate fryer to “pilot” position, let oil cool down for 30 minutes to between 120-140ºC. Ensure gizmo filter paper is changed and clean. Place wet floor signs on either side of the fryer and notify other employees. Drain oil, remove bottom plate, filter oil for 5 minutes, refill, use testo probe to test TPM, change if >18.
  15. 15What is the filter rotation schedule for your restaurant and what is the difference between rotate and swap?ROTATE - every monday (rotate 3 dirty filters above grill with 3 cleaner filters above fryers).
    SWAP - every SECOND thursday (swap out 3 dirtiest filters with 3 clean ones).
  16. 16A piece of equipment has no power. What is the first thing you would check?Check that it is plugged in and turned on at the power point.
  17. 17Where can you find and print the daily prep sheet?Supply’d
  18. 18How often does the restaurant get mystery shops and restaurant reviews?Mystery shops - 4 times a month.
    Restaurant review - once a month (between Monday-Thursday 2-5pm).
  19. 19The till is down $25 at the end of the night. Who do you need to contact and with what information?You should contact the restaurant manager with details of the cash variances throughout the day and including a list of staff who worked on that day.
  20. 20What is the Grill’d policy for staff meals and discounts?If you are required to work 5 or more hours on 1 day - free burger up to $15.00.
    Entitled to ONE ½ priced item each day in your primary Grill’d store.
  21. 21When do you reconcile the roster and which days do you have access to through your account?You reconcile the roster at the end of your shift open/close and have access to the day in which you are working until 11:59pm.
  22. 22How do you process a refund on the till?To process a refund you tap sales history, select the sale to refund, select pay and then clear sale. You can then hand the customer the cash for their refunded item.
  23. 23A customer asks you about the ingredients of a specific topping at the till. Where can you find this information?This information can be found on the ingredients list that is kept near the till.
  24. 24What is the difference between gluten free and gluten friendly? Can our products be guaranteed to be gluten free?Gluten friendly means that the item is labelled a gluten-free food but cannot be guaranteed to be 100% gluten free. This is because gluten can very easily be accidentally cross contaminated through salads or toppings or even something as simple as a crumb. This is dangerous because people with celiac disease will become very sick if they ingest even a particle of gluten. So no our products can not be guaranteed to be gluten free.
  25. 25Who do you contact if there is a problem with the POS terminal software?Grill’d IT support - number kept on the till.
  26. 26How do you record and process wastage?To record wastage we record it on table 20, select wastage and select the item/s that have been wasted. To process wastage we first take a photo of the wastage and send it in our TL group chat and then tap full amount.
  27. 27How do you process a paid out?All paid outs must have receipts and these must be kept in the folder and sent as part of the DABS paperwork.
    Keypad > paid out > select the type of paid out > password > enter amount > print receipt > stick together.
  28. 28How can a TM apply for leave?A TM can apply for leave on by putting in a leave request through smartshift.
  29. 29What do you do if a TM or customer injures themselves in the restaurant?Fill out an incident report with a witness reports and send it to the area manager and safety @ grill’d.
  30. 30How often is the banking completed?Every Monday through to Friday
  31. 31What will you be asked to do if the Restaurant Review occurs on one of your shifts?You will be required to answer management questions and clean the restaurant.
  32. 32Are you allowed to serve alcohol without a meal in your restaurant?Yes
  33. 33Tell me a condition of your restaurant liquor license.Do not have a social impact.
  34. 34When would you refuse service of alcohol?When someone is underage or you believe they have already had too much to drink and are heavily intoxicated.
  35. 35What Sauvignon Blanc do we serve?Opawa Sav blanc
  36. 36A customer asks for a pale ale - what would you recommend?Young Henry's Newtowner.
  37. 37What would you do if one of you TMs arrived late to a shift?Find out why they were late and record the time they come in the daily management diary. Also reconcile accordingly on smartshift.
  38. 38How would you handle a TM that refused to work the station you had assigned them for that shift?First would be to communicate with them and find out what the issue is and why they do not want to work that station. If their reasoning does not seem fair I would remind them that we need to operate as a team and for that to happen every team member needs to complete their assigned role. If the reasoning is fair (sore throat on floor) then we could come to a solution that benefits both the team member and the rest of the team as a whole.
  39. 39If a customer complains they don’t like their burger what would you do?Find what the problem is and offer to make another one to replace it.
  40. 40A customer complains one of your staff members short changed them, what would you do?Count the till and make sure that the till float is approximately correct.
  41. 41How do you add a shift to the roster?When reconciling (add shift?).
  42. 42How do you clock on a staff member from another restaurant that is covering a shift?They need to be assigned to the restaurant and then they can be reconciled.
  43. 43What are the 6 key contact points in the Grill’d customer journey?Welcome > Order > Deliver > Check Back > Clear Plates > Farewell > (table reset).
  44. 44How do you make our guests ‘feel special’?We can make our guests feel special by being vibrant and excited to talk to all of our customers while being genuinely caring and attentive in their grill’d experience (also remembering names goes a long way). Another good way to make them feel special is to personalise their experience to fit their needs such as offering to grab colouring packs for children.
  45. 45What local matters groups are on your jars this month?Diabetes Education Royal North Shore Hospital
    This donation will enable the royal north shore hospital to continue to provide diabetes care for young adults.
    Neutral Bay Senior Citizens Club
    This donation will allow us to purchase the necessary supplies required to run new technology and craft lessons for our members.
    Taldumande’s Intensive Family Support Program
    Intensive Family Support Programs provides specialist case management support to young people and their families during a crisis or breakdown. Your token will help reunite families and end youth homelessness.
  46. 46Why are our burgers healthy?Our burgers are healthy because we only use the best, natural ingredients with no added hormones, preservatives or sugar.
  47. 47What cuts of beef do we use?Beef brisket and chuck.
  48. 48What's special about our buns?Our buns are sugar free, dairy free and preservative free.
  49. 49What is special about RSPCA chicken?It is RSPCA approved meeting the humane treatment and welfare of chickens.

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Flashcards on Grill'd TL, created by Sam Godfrey on 29/11/2018.
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Sam Godfrey
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