loading

Purpose: to help new managers adapt to preparing for their first shifts.

Materials needed: pencil, paper, manager certificate, food safety license, store in which you are working in.

Skills needed: a keen eye to spot errors, a background with the company, and knowledge of the crew and how they interact.

Step 1: Create Your Shift Set Up 24 Hours in Advance

  • View the crew schedule and decide where your crew will be placed in the store (kitchen, front counter, drive thru) 24 hours prior to the shift so that if there are errors, you can correct them.
  • On a slow day, a manager should have 5 people in kitchen, 4 people in drive thru, and 2 people on front counter.

Step 2: Dress to Impress

  • Wear a clean, ironed uniform.
  • Hair is pulled back.
  • Nonslip shoes are worn to prevent injuries while working.
  • Name tag is visible.
  • Shirt is tucked in.
  • Little to no jewelry or make up.

Step 3: Check the Computer for New Messages

Checking messages:

  • makes you aware of any new information from other managers.
  • lets you know if there is a problem with the cash system.
  • lets you communicate with other managers about problems that you have found.

Step 4: Check the Entire Store for Cleanliness

  • The lobby and kitchen are the most important parts to be kept clean.
    • The lobby is visual to customers and customers are not likely to return to a dirty restaurant.
    • The kitchen must be kept clean for food safety purposes.
  • Trash should be changed when 3/4 full.
  • Floors are to be swept and mopped each hour.
  • Surfaces are to be cleaned and sanitized all the time.
  • No food should be on the floor.

Food safety issue

Step 5: Check Handwashing Procedures

At each hand washing station there should be:

  • soap
  • paper towels
  • water
  • a trash can
  • a diagram and step by step procedures on how to wash hands

Food safety issue

Step 6: Check Expiration Dates

  • Look at the expiration dates in the walk in refrigerator, walk in freezer, stock on front line, and stock in the kitchen. Throw out if expired and record as waste.

Food safety issue

  • Also check the cabinet to look at how long product has been held for.

Step 7: Look at Crew for Cleanliness

Crew have the same expectations as a manager when it comes to the uniform, clean, ironed, nonslip shoes, etc.

Step 8: Check to Make Sure Crew Are in Position According to the Shift Set Up

Crew are to be in position according to the shift set up. This will help when it gets busy since the crew will automatically do what they are assigned and there will be less confusion.

It is also good to make sure that the crew are in position so that you know where they are throughout the shift.

Step 9: Make Sure the Crew Are Updated on What Is Going on in the Store

  • Crew need to be updated on new procedures and new items.
  • This eliminates confusion when switching to a new procedure since the crew are already aware of the new procedure.

Step 10: Check for Correct Cleaning Procedures

  • Make sure the crew are cleaning with the correct cleaning supplies.
  • Sanitized towel buckets should be cleaned and redone every 4 hours to maintain sanitation.
  • Diagrams should be posted to show crew correct cleaning procedures.

Step 11: Check Stock

Check the stock levels.

  • There should be enough dry stock such as cups, lids, napkins, etc available up front for at least 24 hours.
  • There should be enough food stock such as apples, milk, butter, etc available for up to 2 hours and are in refrigerators.

Step 12: Count the Safe to Make Sure It Is Accurate

  • There could have been problems on the previous shift so it is good to check the money before starting a shift.
  • The safe could be over, which means that a crew person's drawer is short and should be fixed.
  • The safe could be short, which means someone is stealing or a crew person's drawer is over and should be fixed.
  • Something could not have been recorded when making a transaction from the safe.
<p>the unix ISP, oh lawd! </p>
<p>This is very good, but incomplete.</p><p>Step 9--Since none of the listed things will be perfect, review preparations for making the staff aware they, and not you, are jointly and severally responsible for maintaining store cleanliness, equipment cleanliness, awareness of expiration dates, proper food preparation, and personal appearance.</p>
<p>Hehe, I spent some time working nights in a McD, between teaching jobs*. I think the only time I ever saw it that clean was the time the road to the McD was blocked by a major accident, so we had nothing to do <em>except</em> clean.</p><p>*When you have kids to feed, you do what you must.</p>
one thing I noticed, having been a KDM at the same fast food chain in college. McDonalds paid some company a boatload of money to work up printable pre-shift worksheets, that vary positions by hour and allow you to do your setup based on projected business, as well as stock list worksheets taking the same factors into account. Why did you choose to use scratch paper instead?
<p>I chose to use scratch paper because I wanted to give a basic overview so that other companies can use this as well. The instructions are also designed for new managers, so I wanted to make it as accessible as possible. Thanks for commenting!</p>
i think i have seen the guy in pic no 7. is this McDonald's restaurants in Kentucky
<p>Very thorogh! Nicely done :)</p>

About This Instructable

6,078views

19favorites

License:

More by Bear94295:How to preplan your first shift as a manager at a fast food restaurant 
Add instructable to: