Shift Management Review
OBJECTIVE: To observe, assess, discuss and provide feedback on a leader’s ability to effectively manage and guide a
shift in a Denny’s restaurant.
INSTRUCTIONS: Check “Yes” (Achieves Expectations) or “No” (Needs Improvement). If “No,” include notes undnerneath
each section for review.
Manager Observed:________________________________ Date:������������������
Reviewer:________________________________________ Hours:�����������������
PASSION FOR CULINARY YES NO
1 Cook/pass through times monitored with immediate corrective action taken as needed.
2 Ensures Cook & Server lines are always stocked and ready for business.
3 Prep & Pull completed corrctly and on time.
4 Identifies and coaches proper recipe execution. Made Right, Tastes Right.
5 Ensures proper coffee program execution (equipment maintenance, temperature, hold times and
clean coffee cups).
6 Understands the application of Pass Through/Expediter execution, knowledge.
7 Coaches food and beverage execution throughout the shift, including current module.
8 Identifies and acts on food outages to minimize guest service disruption.
COMMENTS
OBSESSED WITH HOSPITALITY YES NO
9 Coaches Team Members on proper execution of Delighted to Serve (the five Steps of Service).
10 Observes and coaches staff on Make It Right and T.A.C.T. if something goes wrong with a Guest’s
experience.
11 Visits all tables and enhances the Guest’s experience: introduces self as manager and asks about food
soon after delivery.
12 Identifies and resolves concerns and complaints prior to Guest departure.
COMMENTS
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Shift Management Review
EXECUTE WITH EFFICIENCY YES NO
13 Effectively guides all transition duties for end-of-shift and peak periods.
14 Fully staffed to meet forecasted need. Staff utilized appropriately throughout the shift. Anticipates and
addresses needs for current and upcoming shifts.
15 Uses the Effective Shift Management Basics to manage the shift.
16 Able to identify and correct service bottlenecks.
17 Ensures that food orders are entered accurately and completely in the POS.
18 Key restaurant areas are organized for maximum efficiency: kitchen, walk-in cooler, freezer, dry
storage, dish area and server aisle.
19 Manager administrative duties completed with no adverse impact to Guest service. Delegates
responsibililty as needed.
COMMENTS
PRIDE FOR ENVIRONMENT YES NO
20 Executes all Walkthrough Checklists and cleaning systems throughout the shift.
21 Exterior maintenance system in use (parking lot, landscaping and dumpster area).
22 Completes Travel Path regularly during shift; coaches and provides feedback.
23 Aware of food safety criticals and takes appropriate action.
24 Team Members are smiling and engaged, interacting with guests and teammates to create an upbeat
environment.
25 Team Members and Managers maintain a professional appearance with uniform compliance.
26 Appealing and welcoming atmosphere. Attention to cleanliness, temperature, music, lighting and
aromas.
COMMENTS
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Action Plan
Last Updated: 08/06/2019
What is the main issue? Root Cause for the issue: What can be done immediately? Assigned to:
Item # See it! Own It! Solve It! Do It!
Shift Management Review
Confidential and Proprietary Information. © 2019 DFO, LLC.
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