KL Training Test Wk 3

Hospitality

1. Be and Look your Best:

   -clean BOH kitchen

   -smile, eye-contact, speak with energy and clarity (line and guests)

1. Be Guest Obsessed:

   prioritize guest experience, never leave guest waiting for fresh food

Feedback

Positive and corrective:

Do it now- in the moment

Do it often- habit, easier and natural

Be specific- clear, demonstrate/explain why against standard

Be sincere- nice, help them improve

BOH Facilities and Preventative Maintenance

Quarterly report on BOH facilities by Facilities Specialist

Use Service Channel- report issue and request help

Easier and cheaper than replacing broken equipment

Crisis Management

Follow directions on the Manager Crisis Clipboard:

1. Customer Incident Report: illness, accident, foreign object

2. Employee injury

Emergency Procedures

Found in the Leader Pocket Guide:

Remain calm and lead the team-

1. examples: Power outage, no hot water

2. Contact SSR, close restaurant

Health Department Inspections

Inspections randomly done 2x a year by the government:

Leader on duty full attention, stay with whole time

1. Have 2 most recent inspections Food Safety Leader Guide

1. Correct violations

2. GM / Field Leader know

Safety and OSHA

Standards found in Food Safety Leader Guide:

Safe work environment

1. SDS Chiplinks Quicklinks

2. Protect from hazards: Cut gloves, drain cover, non-slip, goggles, fire extinguishers, klever kutters,

3. Inspections

Outlook

1. Check before and after peak

2. Restaurant weekly

Setting the alarm

1. Armed every night

2. If not functioning in AM, notify GM and SSR ticket

3. Never share code