SMX Manual Test

About GJ Mac Corporation

• GJ Mac believes everyone can grow and encourages unique leadership skills
• Expectation to create a "Culture of Care"
• Listens to each other and treats everyone fairly and respectfully
• Robust, focused team with earned trust
• Demonstrates accountability in Trust, Teamwork, Communication

Vision & Mission

• Vision: Provide growth opportunities via engagement and empowerment, while running Great Restaurants
• Aligning with a plan and using tools for constancy leads to action and results
• Actions and behaviors make the difference
• A great Culture of Care results from saying and doing

Core values

• Trust: Honor commitments, Own results, Demonstrate respect, Be consistent
• Communication: Involve others, be timely and specific, communicate at all levels, listen to sessions relating to action items
• Building Teams: Listen, Engage, Share the "Whys", Empower Others, Make Connections
• Accountability: Review goals, Know desired outcomes, monitor plans, Own actions

Training Sign Off

• GM, PDT, and SMX Trainee must sign off on completed training
• Getting Started: Pages 1-21
• Phase 1: Area Management, Pages 22-55
• Phase 2: Running the Floor, Pages 56-64
• Phase 3: Additional Learning, Pages 65-70
• Phase 4: Floor Verification, Pages 71-74

Setting Expectations

• The Shift Leadership Training Program includes an overview of training and expectations
• The General Manager will review objectives, complete key sections, review success factors and FRED Learning Path, ensure FRED access, verifies workplace training completion, discuss the manager schedule and follow up

SMX Objectives

• Each Shift Manager will be able to demonstrate behaviors and routines
• Maintain a great restaurant and ensure a People Culture of Care on each shift
• Shift Manager will lead in the Digital World for customers and crew
• Weeks 1-4 Follow training plan including FRED Leadership Modules, shoulder training. Area and Floor Control verifications; demonstrate skills, behavior and routines
• Weeks 4-8: Attend HR learning classes with all necessary tools and resources
• Weeks 4-8 Understands the three parts to running a great restaurant,
• Weeks 9-12: Pass floor verification at 90% or better to become an OTP 1, ServeSafe, and Leadership Training Class

SMX Milestones

• Meet with GM and Discuss expectations, expectations and Dates
• 1. Write Down Your EID and login with YOUR EID, list the Fred Website and Watch the Getting Started Shift Leadership Module
• Attend in-person classes at Holiday Inn from 10am-5pm
• Complete 4 FRED modules before 1st SMX class
• All modules completed within the first 30 days
• Register for VLT when all modules are completed watch workplace manager and digital training for Managers
• Pass the Floor Verification within 90 days of entering the program

Becoming a Shift Manager - Key Success Factors

• The Shift Manager's purpose is to retain crew members by running a stress-free shift through a culture of caring
• New shift members should have training with the crew trainer with a check in at end of shift
• All shift member issues should be told to supervisor in 24hrs and resolution in 72hrs
• The Shift Manager must run great restaurant and complete all tasks at an excellent level
• Shift managers also are to help departments meet their goal and targeting during work shifts
• Routines, Behaviors, and Actions =Key Success Factor
• *Pass Shift Manager Verification 90% or better
• *No more than 4 factors as an opportunity

Certified Shift Leader Requirements

• Attend a 2-Day Virtual Leadership Transition Class
• Self-register after completing all Modules
• Complete OTP 1 Training Modules
• Manager Digital Training Courses
• Respectful Workplace Training for Managers
• Complete ServSafe class
• Attend SMX Classes
• Pass Floor verification of 90% or above
• Modules location: FRED in the Shift Leadership folder

Phase 1 Training

• Trainee must know how to manage the restaurant via: Production, Drive-Thru, In-Store, Digital
• Trainees must explain service standards for each area, show pre-shift travel paths and food safety standards
• Coach should manage restaurant to teach QSC Standards.
• Discuss cleanliness standards
• Observe grill and discuss positioning
• Conduct taste of quality safety sessions
• Use drive thru standards for grill reviews
• Explain Keep the Wheels Moving, park runners and Zoom Timers.
• GEL Should greet guests and recover the shift

Managing the grill area

• No food, no service
• Second Side Open
• Hot , Fresh , Quality
• Serving Safe Food

Production Management

• Serve Safe food. Focus on targets and staff prep and management,

Manage to Production

• Use KVS: goal 35-40 seconds SS open and 100% with staffing of 4 or more during breakfast and 5 more regularly
• Prepare product and people for Breakfast of cook and initiator
• Ensure product and people are cooked under proper methods

Managing e-production

• Monitor product and Number and rates
• Borders indicate tray data change
• Review numbers every 15 minutes to maintain safety
• Understand holding times
• Ensure that all items are clean

Food Quality

• Food must be great when ready for customer and staff.
• Safe handling ensures all times
• Be careful of heat and hold times

Training Station

• Food must be safe following correct temperature and procedure.

Food Safety

• Hand washing every 30 minutes or at contact
• No cuts or infections in direct food
• Keep well manicured
• Ensure that gloves and equipment are in order

Managing Thru

• Orders and takers follow 25 seconds
• Cashiers must be short , and greeters and quick.
• Promote if we may use their Mcd app.
• Use 3Ws for if they shall wait
• Ensure orders are sent in 10 seconds
• Ask always for delivery or MUP customer
• Ensure 120 second standards to improve speeds . And follow through with that customer
• Do not ever let a customer wait

Drive-Thru Standards

• The standard should be under 120 seconds
• Cashier quick and under 15 seconds
• Service within 25
• Run always as needed the OSAT or 3W
• Speeding to improve time may increase bad reviews when asked
• Best bet to stay with customer first

Managing In-Store

• Greeting and treating with excellent levels is to keep in mind. Promote loyalty if available always.
• The best experience of the day of their life !
• All times promote what digital customer and services to be.

Additional training phases

• Phase 3 - Review and teach Food Safety, Overnight Safety and Security, and show how to open/close the POS in a short period of time
• Phase 4 - Final Floor verification, attend leadership transitions with serves safe and practice

Shift Management process

• Consists of Three stages with well executed goals to provide best guest interaction.
• The first section is a DSPT 24 hr in shift. It helps track plan, staff and potential breaks. With contacts to the general manager.
• Next shift , give respect to the staff by communicating expectations with other trainers. It should be around 15-30 minutes.
• Always travel and help out , but avoid stationing yourself to allow all to stay and proceed further into shift.
• Maintain communication and expectations. With targets and safe food conditions.
• Allow communication and be personable to keep things in order

Key actions to a shift

• Make sure it’s ready all around
• Try to ask to use the rewards app as a friendly gesture
• Check plus + ensure you are overstaffed for expected times.
• Promote the target report
• Allow the set side open
• Have a delivery person
• Gel is on hand as an assistant
• Check with people to improve the post