How to Preplan Your First Shift As a Manager at a Fast Food Restaurant

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.