WORK STATION CHART S M T W T F S Date: Manager in Charge: Position Lunch Peak Positioning Primary Guest Service Tasks Name Schedule Break / Secondary 1 Cashier / DT / FL Runner Daily Shift Communication, Goals, Contest & Training Plan: 2 Backline Slicer / Fryer 3 DT Cash / Order / FL / DT / Fryer 4 Runner / Fryer / Dining Room 5 Backline Specialty / Slicer / Fryer 6 Fryer / DT / FL Runner / DR 7 DT Order Taker / DT Runner / Fryer 8 Slider - Cash > Fry > BL > DR 9 Toaster / Specialty 10 DT Runner / Fryer 11 BL / Fry Leader / Dining Room 12 Fryer 2 / Clean / Restock 13 Dining Room / FL Runner Post Lunch Rush Prep & Safety First Primary Non-Guest Service Task Name Start Time 4-hour Slicer Cleaning / Post Rush PM Prep Position Post Lunch Non-Peak Positioning Primary Guest Service Tasks / Secondary 1 Cashier / DT / FL Runner 2 Backline Slicer / Fryer 3 DT Cash / Order / FL / DT / Fryer 4 Runner / Fry / Dining Room 5 Backline Specialty / Slicer / Fryer 6 Fryer / DT / FL Runner / DR 7 DT Order Taker / DT Runner / Fryer Name Schedule Break Post Rush - Dining Room Break down boxes / take trash out Empty outside trash cans if 2/3 full Lot and landscaping pick up Sweep, (dry) mop dining room floors Clean and stock restrooms Organize kitchen shelving, coolers Daily Zone Duties ZONE 1 (Cashier 1) ZONE 2 (Slicer) ZONE 3 (DT Cashier) Zone Duties are positional service tasks to be completed only during slow points in service. Guests first! Always stop tasks to serve the Guest. QUICK CHECK (Done when very busy) Tables and seats using 3-in-1 cleaner spray bottle, clean towel and a tray High chairs / booster seats Front service counters Front cash registers (only use clean, damp cloth) Coffee / tea levels Receipt tape ZONE (Dining Room 3-Tier Responsibilities) SPOT CHECK (Done during service breaks) Complete all Quick Check items + Fill condiment stand All trash cans empty / clean Restrooms Scale 4-Hour Slicer Cleaning Rotate buns Cheese / sauce Sandwich wrappers DT service area counter DT cash registers (only use clean, damp cloth) Ice-bin Receipt tape ZONE 4 (Runner) ZONE 5 (BL Specialty) ZONE 6 (Fryer) ZONE 7 (DT Order Taker) Chutes Turnover display (stock) Paper goods Coolers Salads & dressings Daily Post Rush Duties Change over coldwell pans Cutting boards Toasters / microwaves Rotate, portions and salads in coolers Coldwell / sauces Post Rush - Fryers/Clean Up Filter fryers Sweep, (dry) mop backline floors Wash dishes and serving trays Wash, rinse and sanitize comp-sinks Refill comp-sinks with fresh water Fry area / shelves Skim fryers Fry area paper products Fry freezer Drink / shake area Hand sinks (stock) Tea, coffee brewer, pots and brew funnel Shake machine COMPLETE CHECK (Done during slow service periods) Complete all Quick Check and Spot Check items + Spot clean windows and doors Sweep, dry mop floors Clean carpets, clean trays SYS-FORM-WORKSTAT (REV.12/17)
WORK STATION CHART S M T W T F S Date: Manager in Charge: Position Dinner Peak Positioning Primary Guest Service Tasks Name Schedule Break / Secondary 1 Cashier / DT / FL Runner Daily Shift Communication, Goals, Contest & Training Plan: 2 Backline Slicer / Fryer 3 DT Cash / Order / FL / DT / Fryer 4 Runner / Fryer / Dining Room 5 Backline Specialty / Slicer / Fryer 6 Fryer / DT / FL Runner / DR 7 DT Order Taker / DT Runner / Fryer 8 Slider - Cash > Fry > BL > DR 9 Toaster / Specialty 10 DT Runner / Fryer 11 BL / Fry Leader / Dining Room 12 Fryer 2 / Clean / Restock 13 Dining Room / FL Runner Post Dinner Rush Prep & Safety First Primary Non-Guest Service Task Name Start Time 4-hour Slicer Cleaning / Post Rush PM Prep Position Post Dinner Non-Peak Positioning Primary Guest Service Tasks / Secondary 1 Cashier / DT / FL Runner 2 Backline Slicer / Fryer 3 DT Cash / Order / FL / DT / Fryer 4 Runner / Fry / Dining Room 5 Backline Specialty / Slicer / Fryer 6 Fryer / DT / FL Runner / DR 7 DT Order Taker / DT Runner / Fryer Name Schedule Break Post Rush - Dining Room Break down boxes / take trash out Empty outside trash cans if 2/3 full Lot and landscaping pick up Sweep, (dry) mop dining room floors Clean and stock restrooms Organize kitchen shelving, coolers Daily Zone Duties ZONE 1 (Cashier 1) ZONE 2 (Slicer) ZONE 3 (DT Cashier) Zone Duties are positional service tasks to be completed only during slow points in service. Guests first! Always stop tasks to serve the Guest. QUICK CHECK (Done when very busy) Tables and seats using 3-in-1 cleaner spray bottle, clean towel and a tray High chairs / booster seats Front service counters Front cash registers (only use clean, damp cloth) Coffee / tea levels Receipt tape ZONE (Dining Room 3-Tier Responsibilities) SPOT CHECK (Done during service breaks) Complete all Quick Check items + Fill condiment stand All trash cans empty / clean Restrooms Scale 4-Hour Slicer Cleaning Rotate buns Cheese / sauce Sandwich wrappers DT service area counter DT cash registers (only use clean, damp cloth) Ice-bin Receipt tape ZONE 4 (Runner) ZONE 5 (BL Specialty) ZONE 6 (Fryer) ZONE 7 (DT Order Taker) Chutes Turnover display (stock) Paper goods Coolers Salads & dressings Daily Post Rush Duties Change over coldwell pans Cutting boards Toasters / microwaves Rotate, portions and salads in coolers Coldwell / sauces Post Rush - Fryers/Clean Up Filter fryers Sweep, (dry) mop backline floors Wash dishes and serving trays Wash, rinse and sanitize comp-sinks Refill comp-sinks with fresh water Fry area / shelves Skim fryers Fry area paper products Fry freezer Drink / shake area Hand sinks (stock) Tea, coffee brewer, pots and brew funnel Shake machine COMPLETE CHECK (Done during slow service periods) Complete all Quick Check and Spot Check items + Spot clean windows and doors Sweep, dry mop floors Clean carpets, clean trays SYS-FORM-WORKSTAT (REV.12/17)
DAILY OPERATIONS CHECKLIST Red italicized items represent Arby s Safety First priorities Restaurant Date: Mgrs on duty: Opening Management Plan Sink set up / handwashing Equipment turn on schedule Calibrate thermometers Follow beef cooking schedule Check close & paperwork Review Prep & SCL sheet Work station chart (plan breaks) Follow up maintenance / opening duties Assist with opening prep Follow up beef / product tempering Complete banking (as applicable) Test slicer sharpness (oil, sharpen as needed) Prep slicer washed, rinsed and sanitized Prep equipment clean Turn on sign, lights, music, DT speaker Post Rush Plan Zone / post rush duties complete Afternoon prep complete Breaks Banking complete / PM manager verified Check mail / email PM work station chart complete 10:30am PEOPLE Team appearance Proper hygiene / handwashing TM drinks / food designated area PMA rally - TIP / TOP Work station chart - zone duties TMTP planned EXTERIOR Building, landscaping, sidewalks Check exterior lights Windows, frames, matts clean Dumpster clean / gates closed Readerboard, menuboard, POP DT auto message / speaker DT pad, ledge, wall area clean Flag, patio, tables, umbrellas DINING ROOM Doors & windows clean Trash cans clean, empty, no odor Tables, chairs, highchairs, plants Floors, baseboards, walls, pictures Condiment stand clean & stocked Temperature, music level LADIES ROOM Hot water, soap, towels Sink, mirror, floor, walls Toilets, tissue Sanitary box w/liner Trash can / no odor MENS ROOM Hot water, soap, towels Sink, mirror, floor, walls Toilets, tissue Trash can / no odor 4:30pm 10:30am FRONTLINE Turnovers & bags, hold times Paper goods stocked / organized Condiments stocked / organized Coolers stocked / organized Tea, coffee, lemons, drink syrups DRIVE-THRU Headsets, speakers, monitors on Paper goods stocked / organized Condiments stocked / organized Coolers stocked / organized Tea, coffee, lemons, drink syrups Shake mix, shake syrups FRY STATION Paper goods stocked / organized Condiments stocked / organized Fry station / freezer stocked Shortening tested / quality good Floors, counters, equipment clean Fry station manager assigned Par levels communicated BACKLINE Slicer, food / hand contact surfaces clean Heat lamp working, clean Beef slice wafer thin, temp 138 F + Cold well fill levels below 1 Holding oven temp at 150 F Beef sheet in place, used Toaster on, proper settings Liquid cheddar cheese stocked Cheese / portions stocked, dated 4:30pm Temperature Log on HACCP Sheet Done: AM MID PM Sauce, FIFO bottles, correct tips, 2/3 full Produce fresh (LTO) and stocked Wraps stocked / prefolded Buns / breads stocked, dated Buns / breads organized / arms reach Clean floors, trash cans in place Par levels communicated 10:30am BACKROOM Thermometers in all roasts Oven mitts clean, kept near ovens Prep tables clean Hand sink clean & stocked Thermometers clean & calibrated 4:30pm Sinks clean & set up (150-400 ppm) / dishes done Clean walls, floors, baseboards Trash cans clean, empty Soda boxes full / Co2 level Desk area COOLER/FREEZER Beef tempered, dated - 3 stages Other products tempered, dated Products dated, rotated, off floor SYSTEMS Vinyl gloves available (right sizes) Slicer safety gloves Fryer safety equipment Chemical safety equipment Sanitized waters & towels Clean / Dirty towel system in place 4-Hour cleaning caddy set up Bathroom cleaning caddy set up Waste buckets in place Hold time systems in place Thermometers in all holding units Notes ARB-T-41A (Rev. 11/14)
CLOSING CHECKLIST Closing Manager: Closing Team: Close Grading System 0-2 = A 3-4 = B 5 = C 6 = D 7 or more = F DINING ROOM Open Doors / DT window locked Door windows spot cleaned Tables, chairs, highchairs clean Condiment stand clean, stocked Sauce pump nozzles clean Beverage nozzles / grates clean Trash cans clean, empty, no odor Floors / carpet clean (under tables) Floor mats clean LADIES ROOM Hot water, soap, towels Sink, mirror, floor, walls Toilets, tissue Sanitary box w/liner Trash can / no odor MENS ROOM Hot water, soap, towels Sink, mirror, floor, walls Toilets, tissue Trash can / no odor FRONTLINE Turnover display clean (bags) Walls, counters clean Salad display, dressings stocked Reach-in cooler / drawer clean Sandwich chutes clean (off) Trays: sanitized & air dried Cup, lid dispensers clean, stocked Au Jus warmer empty & clean All monitors turned off Evaluate each section and circle items/bullet points that do not meet standard. Deduct one point for each item circled. Communication/Closing Feedback Close Open Close Open DRIVE-THRU Walls, counters clean All monitors turned off Tea urns, spigots clean Ice bin, scoop / ice maker clean Drink systems & nozzles / grates clean Cup, lid dispensers clean, stocked Bags, kids bags stocked DT condiment area clean, stocked Coffee maker, airpots clean Shake mixer clean and sanitized Shake machine clean & sanitized FRY STATION Fry dump station, hoods clean Shortening full, fryers clean (off) Utensils back in place, clean Fry cartons stocked, area clean Floors, walls, under equipment Heating unit clean (off) Check fry freezer BACKLINE Slicer disassembled, washed, rinsed, sanitized Heat lamp clean (off) Scale(s) clean / calibrated Holding oven clean (on 150 F) Microwave clean, fans & filters Cheese machine / pump clean Ranch pump clean, parts air dried Sauce (FIFO) bottles filled, clean Buns, packages resealed Toasters clean (off) Heated holding drawers clean (off) Waste bins empty, clean, no odor Cold wells clean, empty Cutting boards washed w/ Comet, rinsed, sanitized (at sink) Food contact surfaces washed, rinsed, sanitized Hand contact surfaces cleaned with 3-in-1 cleaner Floors, under equipment clean All monitors turned off BACKROOM Ovens, fans clean (off) Floors, under equipment, clean Walls, baseboards clean Shelves organized Dishes clean, stored properly Tables and sinks washed w/ Comet, rinsed, sanitized Hand sink clean, soap, towels Remaining trash consolidated Thermometers, pan, probes clean Mop sink, bucket clean Ice machine, scoop, bucket clean Dirty towels in Comet Cleaner Spray bottles emptied (filled in AM) Dawn detergent Quaternary sanitizer COOLER/FREEZER 3-day supply of beef, dated Other products tempering, dated Products dated, wrapped properly Shelves organized, clean Product off floors, floors clean Freezer door closed, lights out OTHER Desk area / office clean, organized TM area clean Exhaust system (off) Outside sign, music (off) Pole lights left on Back door firmly closed HVAC adjusted to night temp (as applicable) ADMIN Lock doors, turn off Arby s sign Equipment off Close registers Calculate register tills / deposit Food difference check complete Verify $ per roast - next day Verify safe totals Audit actions: meals, receipts, etc. Verify void totals, staple to report Execute End of Day task list Set up next days paperwork Mgt. communication Safe locked / cash drawers open Alarm system armed
Daily Hourly Round Review Task 11* 12 1 2 3* 4 5 6 7* 8 9 10 11* 12 1 Start Hourly Reading 2 Happy, Smiling People 3 Customer Walk Dinning Room Parking Lot Restrooms Service Area 4 Skim Drawers 5 Sales, Cooking & Labor Activity 6 Beef Temperatures 7 OPS Wafer - Thin Beef Caramelized Buns Portion Weights Arby's Arch 8 Fresh, Appetizing Produce 9 Hot Fries that "snap" 10 Adjust Schedule (As Needed) 11 * Clean & Sanitize Beef Slicer 12 * Clean & Sanitize Prep Slicer
BEEF COOKING SHEET - HACCP and Cost Controls (Roast Beef Pull Temperature: 138 F - 143 F Minimum Roast Beef Dwell Time: 30 Minutes) IMPORTANT: Arby s Roast Beef internal temperatures must be checked throughout the day and at closing. 138 F or higher: Insert thermometer and place into the holding oven (ensure original roast number is noted on the wrap). 130 F- 137 F: Heat in 200 F oven until beef reaches 138 F - 143 F, insert thermometer, note original roast number and place in the holding oven until needed. (Beef can only be heated once to re-establish roast temperature). Below 130 F: Discard Note: Roast may be held on a slicer at 138 F or in a hot holding oven set to maintain an internal temperature of 150 F. COOKING CCP* Restaurant Date HOT HOLDING CCP* AM $/Roast PM $/Roast Date & Code Roast Raw Weight In Raw or Leftover Temp. Time in Oven Time Out Oven Cook Time *Pull Temp. CCP Time in H.O. Cooked Roast Weight (Ouf of Bag) Cooking / Holding Loss OZ Shrink % A Time Out H.O. ** B / C * Temp. Out of H.O. CCP A B / C CCPs Team by: (Initial) A B / C CCPs Mgmt. by: (Initial) A B / C L/O Beef L/O Beef L/O Beef * Critical Control Point ** Minimum Dwell Time of 30 minutes Track shrinkage as needed in the gray columns. Reference the beef cooking section of the OSM for additional information. 1 OZ Cook Cooking/Holding Loss OZ ARB-T-BEEFSHEET Rev. 12/16 Page 1
BEEF COOKING SHEET - HACCP and Cost Controls Temperature Corrective Action Code: Note one of the following codes next to the product that is out of the ideal temperature range. Temperature Log (/Temp) Walk-In Cooler (34 F - 40 F) Freezer (0 F +/- 10 F) Beef Oven (200 F) Turnover Oven (325 F) Fry Freezer (0 F +/- 10 F) Fryer (350 F) Cheese Machine (145 F) Beef Holding Cabinet (150 F) Heated Holding Drawer (150 F) / Henny Penny (175 F) Coldwell Ingredient - Beef Side (34 F - 41 F) Cheese / Tomatoes Coldwell Ingredient - Beef Side (34 F - 41 F) Deli Meats / Sauces Coldwell Ingredient - Spec. Side (34 F - 41 F) Cheese / Tomatoes Coldwell Ingredient - Spec. Side (34 F - 41 F) Deli Meats / Sauces Slicer Table / Spec. Side - Under Refrig. (34 F - 40 F) Salad Cooler / Frontline Refrigeration (34 F - 40 F) Shake Mix (34 F - 41 F) 1. Discarded product 5. Called maintenance / Supervisor 2. Reheated product 6. Moved to cooler / chilled 3. Adjusted temperature 7. Fry Freezer is in defrost mode 4. Moved product to working equipment AM ( : ) MID ( : ) PM ( : ) Temp Code Temp Code Temp Code 4-Hour Cleaning Schedule 1 4 Days Projected Sales Todays Projected Sales + (plus) Next Day Projected Sales + (plus) Next Day Projected Sales + (plus) Next Day Projected Sales = (equals) 4 Days Projected Sales 3 of Roast On-Hand Tempering Roasts + (plus) Roasts in Holding Oven + (plus) Roasts in Cooking Oven = (equals) Total Roasts On-Hand Roast Beef - Pre-Slice Calculation (Pre-Heat Pan Before Slicing) Projected Sales for Next 30 Min. Beef Tempering Schedule Dollars/$ per Roast 4AM-6AM x 10 = 8AM-10AM x 10 = 1PM-3PM x 10 = Pounds of Beef to Pre-Slice 2 of Roasts Required 4 Days Projected Sales + (divided) Dollars/$ Per Roast = (equals) of Roasts Needed for the Next 4 Days 4 of Roasts to Temper of Roasts Needed for Next 4 Days - (minus) Total Roasts on Hand = (equals) Roasts to Temper Cleaning Log Slicer (/Time) Food & Hand Contact Surfaces (/Time) 4PM-6PM x 10 = 8PM-10PM x 10 = 12AM-2AM x 10 = IMPORTANT: Wash hands and change gloves at least every hour. Wash, rinse & sanitize slicer and all food-contact surfaces at least every 4 hours. Page 2
Beef Temperature Log Sheet Date: Time Temperature Time Temperature 10:00 AM 10:30 AM 5:30 PM 11:00 AM 6:00 PM 11:30 AM 6:30 PM 12:00 PM 7:00 PM 12:30 PM 7:30 PM 1:00 PM 8:00 PM 1:30 PM 8:30 PM 2:00 PM 9:00 PM 2:30 PM 9:30 PM 3:00 PM 10:00 PM 3:30 PM 10:30 PM 4:00 PM 11:00 PM 4:30 PM 11:30 PM 5:00 PM 12:00 AM Sheet must be filled out 100%, not exceptions. Team and manager will be documented for missing information. Beef Temperature taken every 30 minutes regardless of how long it has been on the slicer.
WEEKLY MAINTENANCE DUTIES SYS-FORM-WKLYMAINT (REV. 9-17) Period PRE-OPEN TASKS POST OPEN TASKS GM TASK Week 1 Week 2 Week 3 Week 4 Clean ovens- tops & wheels Detail bathroom baseboards & toilet bases Detail lobby seating / handrails / molding Detail entry way Detail condiment stand & sauce dispensing system Detail toasters (detail /run spare toaster) Stanchion poles Ceiling vents/egg crates/fans Clean interior/exterior of light lenses Dust light fixtures, pictures, and lamp shades Oven hood & filter Ice chutes - Remove & clean Dining room & lobby baseboards Shake area walls & DT walls Clean & sanitize ice bins Clean all floor drains Organize walk-in freezer Detail prep tables Clean under sinks, underside & pipes Walk in cooler- shelves, corners, walls, floors Air curtains Clean dry storage shelving Clean refrigeration condenser fans Detail holding ovens/cook 'n Hold Defrost / clean freezers Walk ins- condenser fans, light lenses & ceiling Detail all scales Detail fryer cart including wheels Storage legs Soda racks, connectors, CO2 tanks Service area & backline baseboards Scrub under backline Drain 1 gallon from hot water tank Heated holding drawers Frontline table legs Scrub backline walls Clean rolling bread racks Scrub office & dry storage baseboards Slicer/Heat Lamp: check for loose/missing screws and tighten as necessary (only use OEM screws/parts) Fry Dump: Inspect light bulb, check for burnout or loose in socket. Check for loose/missing screws and tighten as necessary (only use OEM screws/parts) GENERAL MANAGER SIGN OFF Week 5 (Quarterly)