Restaurant Visit Management – Procedure
Standard procedure for conducting restaurant management audits covering hygiene, compliance, and brand consistency.
Arrival and Team Briefing
- Notify restaurant manager of visit purpose and duration
- Review store performance KPIs and previous audit notes
- Conduct a short team meeting to align on expectations
- Check inspection tools and checklist readiness
Front of House Inspection
- Observe guest reception, cleanliness, and customer flow
- Evaluate dining area organization and table settings
- Inspect signage, lighting, and promotional materials
- Review host and service staff grooming and interaction
Back of House Inspection
- Inspect kitchen layout, workstation cleanliness, and sanitation
- Check cold storage, labeling, and FIFO practices
- Review cleaning logs, temperature logs, and pest control tags
- Verify safety equipment and fire extinguishers in place
Compliance & Documentation
- Review licenses, permits, and food safety certifications
- Verify employee hygiene training records
- Check for any noted health inspection violations
- Ensure updated SOP manuals are available on-site
Final Scoring and Recommendations
- Assign scores to key areas based on checklist results
- Discuss findings with the restaurant manager
- Document strengths, weaknesses, and suggested actions
- Sign off the report and schedule the next visit date