Overnight Restaurant Management

About Us

• GJ Mac believes everyone has the potential to grow
• Each team member is encouraged to demonstrate leadership skills
• There is the need for everyone to create a "Culture of Care"
• People-first culture requires listening and respect
• Trust is built on consistently demonstrating accountability
• Core values are Trust, Teamwork, Communication, and Accountability

Vision

• To provide opportunities to grow through engagement and empowerment
• To run Great Restaurants

Mission

• Align with a plan, utilize tools for constancy
• Action is key to execution and results
• Behavior considered important
• Actions and behaviors make a difference

Values

• Trust: Honor commitments, own results, demonstrate respect, and be consistent
• Communication: Involve others, be timely and specific (written and one on one), communicate to all levels, listen sessions with action items
• Building Teams: Listen and engage, share the "Whys", empower others, and make connections
• Accountability: Review goals, know desired outcomes, monitor plans, own your actions

Training Sign Off

• To sign off on completed training, the GM, PDT, and SMX Trainee must sign off on the information

Getting Started: Setting Expectations

• The SMX (Shift Leadership Training) program will overview training and expectations
• The GM will review objectives, and Shift Manager Key Success Factors
• The GM will guide the trainee with FRED login, watching the first module and verify completion of Respectful Workplace training
• There will be a discussion the Monthly Manager Schedule, explaining how to request days off plus GM expectations

SMX Objectives

• Each Shift Manager will demonstrate behaviors and routines to run a great restaurant and maintain "People Culture of Care"
• Shift Manager will lead in the Digital World
• Modules include:
• Understanding Vision, Mission, and Values
• Learning Shift Manager Key Success Factors, policies, and procedures
• Passing Floor Verification at 90% and becoming an OTP 1, Servesafe, and Leadership Training Class
• A training plan that includes FRED Leadership Modules, shoulder-to-shoulder training, Area and Floor Control
• Verification to demonstrate skill, behavior, and routines in practice
• Attending in-person HR classes to learn tools and resources available
• Understanding the running of a great restaurant

Milestones

• To be completed before the first day of class with the GM:
• Write down your EID
• 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-5:00 pm
• Shift Management FRED Modules:
• Complete 4 modules before 1st SMX class
• All modules completed within the first 30 days
• Register for VLT when modules are completed
• Watch Respectful Work Place training
• Digital Training for Managers
• Pass Floor Verification within 90 days of entering the program

Becoming a Shift Manager

• McDonald's provides the freedom to earn, learn, have flexibility, and to be yourself
• The Shift Manager creates a caring culture to retain crew members by running a stress-free shift
• Managers ensure new hires receive training from assigned crew trainers and check in with new crew members at the end of their shift
• All people-related issues should be acknowledged and communicated to the GM or Supervisor within 24 hours, with resolution within 72 hours
• Shift Managers are responsible for running a great restaurant, executing QSC, and profit at an excellent level
• Shift Managers must plan for each shift consistently, utilizing Redbook to retain crew members by ensuring consistency, plus meet targets and help Departments meet goals.

Key Success Factors

• Shift Set Up: Plans shifts 24 hours in advance, understands DSPT and Break Policy, knows service standards/targets
• Service Standards: Uses GEL in Dining Room interacting with guests and demonstrates how to recover a guest
• Grill Standards: Is Food Safety completed, demonstrates how to check all Code Dates , and DT Pull Forward after 10 sec/uses 3 W's
• Cleanliness: Maintains Travel Paths every 15/30, Dining Room Clean, restrooms stocked, and area (crew, backroom, and office) clean

Certified Shift Leader Requirements

• Attend a 2-Day Virtual Leadership Transition Class, self-registration once all modules are complete
• Complete OTP 1 Training Modules, manager digital training courses and Respectful Workplace Training for Managers
• Complete ServSafe class
• Attend SMX classes
• Pass Floor Verification 90%+
• Modules are on FRED in the Shift Leadership folder

Learning

• Recommended Learning Modules:
• Welcome to Shift Leadership
• Creating the Guest Experience
• Leading Operations –Pre Shift
• Leading Operations – Leading the Shift
• Leading Feel Good Shifts
• Skills for Shift Leaders
• Flexible Learning Modules:
• Technology
• Leading Safe and Secure Shifts
• Set yourself up for Success: Engage with other Shift Leaders, learn to communicate with guests and crew, and analyze behaviors
• After Classes: Establish your Next Steps Action Plan and Finalize your Leadership Transitions Experience.
• Mastering the role:
• Discuss previous shift with Shift Leader
• Complete the Pre-Shift Checklist
• huddle with Area Leaders to set expectations and targets
• Pull off and review restaurant diagnostic reports
• Create or revise your shift positioning tool
• Great Shift Qualities: communicate with last shift, achieve shift targets, maintain cleanliness, and ensure smooth operations
• What other responsibilities might you have?
• Food Safety, daily maintenance and cleanliness
• Communicating with, managing and training the crew
• Safety and Security
• Inventory management and Gold Standard food production
• Shift Positioning and Crew scheduling
• Modeling exceptional hospitality and living the Make it Promise

2024 SMX Development Planner

• To ensure the trainee understands their new role and training path there must take place various actions performed before taking the SMX class
• Review Key Success Factors, the GJ Mac Vison's Mission and Values, this SMX Planner, FRED
• GM will lead the trainee in this conversation to make sure he/she can navigate FRED
• All FRED modules and VLT class registration must be completed within the first 30 days of training

Phase 1

• Welcome Welcome to the Shift Leader

• Review sections of journal of what is learned

• Actions during Phase 2:

• Each area run of the restaurant.

• Use the Area Verification forms to Ensure the trainee knows

• Complete Learn Journal Review sections with trainee

• The trainee must demonstrate how to manage each area of the restaurant:production drive-thru, in-store, and digital The trainees demonstrate service procedures in each area Also the trainee must demonstrate food saftey regulations and policies The importance of of QSE procedures

Shift Troubleshooting Tool

• To reposition the anchor person
• to keep crew in position
• the proper stock levels
• ensure the shift leader is addressing
• ensure that the correct position

Production Leader Pocket Guide

• Evaluate these items consistently each and every shift
• Wash hands frequently for 20 seconds and Every sixty minutes
• Verify gloves are used at each station like blue at raw or Clear for all food preparation
• Dial grills to correct temperatures

Phase 3

• FRED - Skills for Shift Leaders (1-1.5 hours
• Learn Knowledge and Know and understand what breaks need to be given out.
• What happens to the breaks if you have someone clock in early or stay late?

Phase 4

• FRED - Safe and Secure Shifts (15 minutes
• Review sections with trainee and answer any questions.

Phase 4

• Have employee set shift up 24 hours in advance, review the DSPT and ask questions about their plan.Also Have employee work with GM or People manager

Food Safety

• This all boils down to how you handle food
• This can have a severe impact on the customer based on health , satisfaction that can damage business through improper food handling
• Food can get unsafe from harmful bacteria, and viruses or foreign objects

Hand washing

• It is important to understand hand washing practices to prevent the spreading of diseases or viruses Hand washing is required:

  1 At least once every hour 2 After using the restroom

Clean Towel Buckets

• Its paramount to have clean, useable tool for the employees to use to sanitize their areas,
• This process needs to be a strict policy 1 Clean Bucket
• Limpiar el balde 8213989 08/21/14 2 Add
• Spanish 3 Test
• Probar 4 Place Poner 5 Cover & Label
• Tapar y etiquetar 6 Check
• Revisar

Overal

• This is a general review of the all items to ensure quality and standards are high.
• The main items can be broken down to 4 sections
• breakfast products
• internal temperatures There is much data to take in for each section

Managing the DIrive Thru

• order taker times
• what to say to guests
• cashiers times to follow up with
• presenters and pull to presenter

In store management

• great guests with you actions
• Ensure their needs are met.
• Make the atmosphere clean and inviting

Delivery what must be done

• How to compare compare store and delivery procedures
• what is needed to process deliveries safe..
• Ensure to keep areas and personnel safe.
• What precautions of the orders

Shift management practices

• All needs during the shift and before can have some of the responsibilities listed below
• Be aware of the standards and safety Ensure the employee understands the safety responsibilities Communicate team standards

Stop and Think

• Physical Threats and Aggressive Behavior To prevent or respond appropriately to physical threats and aggressive behaivor Encounter the upset or aggressive customer be overwhelming and difficult to manage Difiusing the situation Always stay calm, control your emotions and body language and also move team and guest away from the situation

2024 Shift Performance Verification Tool

• To be able to successfully complete a verification you must maintain at least 90% or better
• To succeed you most perform this verification in a safe, organized method.
• This process allows you to be highly successful by following food regulations, and procedures.

Redbook Routines

• The Redbook is a critical tool which is needed to maintain a safe, and successful environment
• Its also needed to pass all regulations required by the company

This lesson covers overnight restaurant management responsibilities, security protocols, and operational procedures. It describes break procedures according to guidelines and other management practices. Additionally, it highlights the importance of guest experience and facility management.