Operations Manager Weekly Report
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Store Location *
Week Ending Date  *
MUST BE A SUNDAY!
MM
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DD
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YYYY
Operations Manager Name *
Provide your name (Who is filling out the form)
Cell Phone Number *
Please provide cell phone number for notifications (Format: 5757996633, no spaces, dashes and must include area code.
Inventory Oversight: What was the percentage difference between actual and theoretical inventory last week?  Theoretical Food Cost % minus (-) Actual Food Costs. *
This measurement provides insight into the how efficient your staff is on portioning, waste and theft.  The lower the number the better your food cost will be.
Sunday Ending Inventory $ *
6214.42 is an example.  No $ signs, no spaces, whole numbers only
Negative inventory Count *
Please count how many items had NEGATIVE inventory after Inventory is closed.   Instructions.  MarginEdge--Performance---Food Usage Report--Select you inventory dates (Monday to Sunday)  Look at ENDING INVENTORY VALUE (you can sort this column) Count the number of negative inventory items you had not the $ amount).
Number of Ben E Keith Invoices for the week? *
This metric tells you how accurate your ordering is, do you need to adjust pars? do you need to take more time to place an order?  Are you wasting valuable time correcting mistakes versus taking the necessary time to do an accurate order.
What was your waste percentage % for the week? *
When waste is to high you know you need to focus on prep and procedures.  This is a major loss area that must be monitored.  When waste is to low, you know you are not recording all of it and now do not know where your food is going.  Having this data will help you know when things are good or need more focus.  This metric will be compared to other stores.
I informed my GM that the BOH schedule was ready to review by Thursday @ 5PM. *
An accurate and thought out schedule is key to any business.  Taking time to do a schedule that is efficient and take into consideration the business and staff is key.  Additionally knowing how to do a great schedule is need for advancement.
Daily Prep lists were completed and used each day of the week? *
Having a accurate daily prep list is key to ensuring you have enough product ready.  So many things are solved by planning and when it comes to food this is where it starts.
Equipment Temperature logs are posted and filled out daily? *
This is a government requirement.  You logs should be posted, updated and kept for inspection by the health inspector at any time.
Weekly cleaning tasks are posted and being done each week? *
These are cleaning list that YOUR store has outlined for the staff to do on a regular basis.  The QCC can be a great way to determine what cleaning/sanitation issues you may have and to create a system to correct them.
Do all BOH employees have a valid Food Safe Certification and available in 7-Shifts? *
This is a requirement from the government.  Storing accurate records in 7-shifts with the ability to print, show the actual document is critical.  By ensuring records are accurate it will notify you and the employee when their certification needs to be renewed.
I reviewed labor numbers, clock in and clock out every night that I was responsible for the shift? *
Reviewing labor daily ensures that mistakes are corrected when you memory is fresh.  Trying to correct all the issue on Sunday, days after is an bad system and should be done on everyone closing shifts.
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