Podcast
Questions and Answers
How many customers see our lot?
How many customers see our lot?
- Some
- None
- Everyone (correct)
- Only regulars
When giving feedback: use _____ statements instead of personality statements.
When giving feedback: use _____ statements instead of personality statements.
factual
The People Promise states: 'we value ______, your growth, and your ______'.
The People Promise states: 'we value ______, your growth, and your ______'.
You, Contributions
What department is responsible for hiring and training?
What department is responsible for hiring and training?
What does RDM stand for?
What does RDM stand for?
_____ means giving someone else the responsibility for a job or task.
_____ means giving someone else the responsibility for a job or task.
How often should food safety be performed?
How often should food safety be performed?
What is 24/2 stocking?
What is 24/2 stocking?
What is the minimum internal cooking temp for chicken patties?
What is the minimum internal cooking temp for chicken patties?
What does FIFO mean?
What does FIFO mean?
How often should a travel path be completed?
How often should a travel path be completed?
In prioritizing, things that affect _____ and ____ are always number 1.
In prioritizing, things that affect _____ and ____ are always number 1.
Who is responsible for checking inventory rotation?
Who is responsible for checking inventory rotation?
The behavior that we model in the store is called the ___ of a leader.
The behavior that we model in the store is called the ___ of a leader.
Trust x respect =
Trust x respect =
What are the 5 performance expectations of me as a shift manager?
What are the 5 performance expectations of me as a shift manager?
QSC & V stands for?
QSC & V stands for?
How often should all kitchen dishes and utensils be washed?
How often should all kitchen dishes and utensils be washed?
When you manage the front counter area, you need to be ____ focused.
When you manage the front counter area, you need to be ____ focused.
What is CTP?
What is CTP?
____ feedback + constructive feedback = ____ feedback.
____ feedback + constructive feedback = ____ feedback.
What is DAR?
What is DAR?
What are the 2 largest P&L lines I am responsible for?
What are the 2 largest P&L lines I am responsible for?
What does AAT stand for?
What does AAT stand for?
Describe the Pull Forward procedure.
Describe the Pull Forward procedure.
How many packet(s) of sanitizer ___ and how much water _____ is used to prepare a correctly made bucket of sanitized towel water?
How many packet(s) of sanitizer ___ and how much water _____ is used to prepare a correctly made bucket of sanitized towel water?
What are the 4 steps to the training process?
What are the 4 steps to the training process?
Name 2 forms of harassment.
Name 2 forms of harassment.
What are two types of direction a manager provides?
What are two types of direction a manager provides?
What 3 items are required at all hand sinks in order to meet health department and food safety standards?
What 3 items are required at all hand sinks in order to meet health department and food safety standards?
How often should hands be washed at a minimum?
How often should hands be washed at a minimum?
All refrigeration must be in temperature range of ___ to ___ degrees.
All refrigeration must be in temperature range of ___ to ___ degrees.
If you notice the freezer is above 30 degrees, what should you do?
If you notice the freezer is above 30 degrees, what should you do?
On the chart below, how many crispy chicken and filet are called for?
On the chart below, how many crispy chicken and filet are called for?
When a tray of product is empty, what should the assembler do?
When a tray of product is empty, what should the assembler do?
What are the 4 steps to customer recovery (LAST)?
What are the 4 steps to customer recovery (LAST)?
How often should you scrape and squeegee the grill? Why?
How often should you scrape and squeegee the grill? Why?
Why do we use the 4 corner 10:1 patties to check internal temperature during our daily food safety checks?
Why do we use the 4 corner 10:1 patties to check internal temperature during our daily food safety checks?
What is considered a danger zone? ___ of guests at front counter ___ of cars past DT order point ___ of orders on KVS monitor ___ of orders on counter or DT monitor.
What is considered a danger zone? ___ of guests at front counter ___ of cars past DT order point ___ of orders on KVS monitor ___ of orders on counter or DT monitor.
What does SOC stand for?
What does SOC stand for?
What are the 2 crew positions that 100% of your crew should be trained and verified on?
What are the 2 crew positions that 100% of your crew should be trained and verified on?
What are 3 symptoms that required an employee NOT be available to work?
What are 3 symptoms that required an employee NOT be available to work?
When calibrating the pyrometer, what temperature range are you looking for?
When calibrating the pyrometer, what temperature range are you looking for?
Bonus items include:
Bonus items include:
Study Notes
Customer Interaction
- Every customer is visible in the lot, emphasizing the importance of customer presence.
- Customer feedback should use factual statements, avoiding personality-based remarks.
- Maintain a customer-focused environment, especially when managing the front counter area.
The People Promise
- Key components of the People Promise include valuing individuals and their contributions.
- People managers are responsible for hiring and training staff.
Food Safety & Quality Control
- Food safety checks must be performed twice a day, specifically during breakfast and lunch hours.
- Minimum internal cooking temperature for chicken patties is 165 degrees.
- Refrigeration must stay within a temperature range of 30 to 40 degrees.
- Kitchen utensils should be washed every 4 hours to maintain cleanliness.
- Hands should be washed at least every hour to comply with health standards.
Delegation & Leadership
- Delegation involves assigning responsibility for tasks to others.
- The behavior modeled in a store reflects the 'shadow' of a leader, influencing team culture.
- Trust combined with respect equals influence within a managerial context.
Performance Expectations
- Shift managers are expected to ensure quality, service, cleanliness, and drive the people vision.
- QSC & V encompasses Quality, Service, Cleanliness, and Value as core operational areas.
Training & Development
- The four steps in the training process are Prepare, Present, Try out, and Follow up.
- Two management styles include Directive and Participative approaches.
- Effective feedback includes both appreciative and constructive elements.
Inventory & Stock Management
- RDM stands for Restaurant Department Manager, responsible for departmental oversight.
- Inventory rotation must be checked by the shift manager, ensuring food safety and quality.
- 24/2 stocking involves 24 hours for dry stock and 2 hours for wet stock management.
Customer Recovery Process (LAST)
- The LAST method for customer recovery includes listening, apologizing, solving issues, and thanking the customer.
Health & Safety Standards
- Hand sinks must have hot water, soap, and a hand dryer or pull towels to meet health department standards.
- Employees demonstrating symptoms such as jaundice, vomiting, or diarrhea should not work, prioritizing health and safety.
Procedures & Guidelines
- The Pull Forward procedure involves efficiently managing customer wait times and ensuring correct food delivery.
- Regularly checking freezers for temperatures above 30 degrees is essential; necessary troubleshooting steps include calling maintenance if issues persist.
- Use the 4 corner 10:1 patties check to ensure even cooking and meet food safety standards.
Key Metrics & Reports
- Daily Activity Report (DAR) tracks essential operational metrics.
- Critical P&L accountability includes managing labor and food costs effectively.
- Station Observation Checklist (SOC) aids in maintaining operational standards.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge with these flashcards designed for McDonald's managers. Each card highlights key concepts related to customer service, feedback, and team management. Perfect for anyone preparing for the manager's test or looking to improve their skills in the fast-food industry.
