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  5. TEST Cracker Barrel Task Analysis Survey - AM

TEST Cracker Barrel Task Analysis Survey - AM

Cracker Barrel Task Analysis Survey - Associate Managers
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Exit Survey
 
 
Greetings to Cracker Barrel Associate Managers and Retail Managers. In our on-going efforts to build the Cracker Barrel brand, we are currently in the process of collecting information regarding the performance of the Associate Manager and Retail Manager positions within the Cracker Barrel family of restaurants and retail stores. Our objective is to gain a clearer insight into the tasks that you are required to perform in order to provide excellence in superior food quality, cost containment and customer loyalty.

To that end we have partnered with Orgwide, a consulting firm with whom we have partnered in the past, to create a task driven survey for the Retail Manager and Associate Restaurant Manager positions. This survey is specifically designed to determine what tasks you typically perform and how much time it takes you to perform each task. The survey is divided into various functional segments that encompass the tasks that an Associate Manager or Retail Manager typically performs throughout the course of a business day to include administrative tasks and operational tasks that are performed during the opening to shift change and shift change to closing.

The data we receive from the survey will be used in the future for multiple purposes such as determining staffing models for both the retail and restaurant, operational strategies and other ways to develop competitive advantages that improve our operational efficiency and customer loyalty to the Cracker Barrel brand.

So, what do we need from you? We want you to complete the survey in total and give it your customary best effort and full attention so that we are able to gather the most accurate and complete information.

The survey will be available from October 13 through October 27. You will only be able to access the survey from a remote location (i.e. personal computer, tablet, smartphone). These dates will not be extended so you are encouraged to begin the survey early on to ensure your input is included in the analysis. You will not be able to pick up where you leave off if you exit the survey. However, completed responses will be submitted after each page is continued. Do not page forward without responding to each item. We want you to be totally comfortable with responding to the questions openly and honestly. The survey is anonymous and Orgwide will only report the collective response.
 
 
 
Please select your Restaurant District Number.
 
 
 
*
Which shift(s) do you regularly work? Select all that apply.
 
Opening
 
Mid
 
Closing

 
 
When working an Opening shift:
HOW FREQUENTLY do you perform these tasks?How much time do you spend ON AVERAGE performing these tasks?Does the amount of time it takes to perform the task vary depending on Sales?
O - 1. Before Opening - Bring cash drawers up front and ensure all have proper change.
O - 2. Before Opening - Check out Night Maintenance to ensure all required activities have been addressed (restrooms, dining rooms, windows) .
O - 3. Before Opening - Inspect Atmosphere to ensure all elements meet required standards (Curtains, Blinds, Lighting, Temperature, Oil Lamps lit and clean by 4 p.m., Fireplace: Oct-April, 50 or below).
O - 4. Before Opening - Inspect Back-up area to ensure it is stocked, clean, organized based on standards.
O - 5. Before Opening - Inspect Chemical room/Restroom closet to ensure it is organized, clean, chemicals are labeled, and door is locked.
O - 6. Before Opening - Inspect Dining Room to ensure all elements meet standards (table tents, globes clean, ceiling fans on, floors, walls, ledges, lattice, windows, light bulbs working).
O - 7. Before Opening - Inspect Dish area to ensure cleanliness of walls, floors, ceilings, shelves, machine, pot sink per standards to ensure proper food safety practices.
O - 8. Before Opening - Inspect Dry Storage areas to ensure they are clean, organized, and food is covered, labeled, and rotated.
O - 9. Before Opening - Inspect Grill area to ensure it is stocked, clean, organized, labeled, food covered/label.
O - 10. Before Opening - Inspect Guest Restrooms to ensure all elements meet standards (toilets, urinals, partitions, floors, drain covers, ceilings, vents, mirror, & graffiti/scuff mark removal).
O - 11. Before Opening - Inspect porch and parking lot to ensure all elements meet standards (rockers lined up, trash cans, walkway, and any assigned Night Maintenance duties).
O - 12. Before Opening - Inspect Prep area to ensure all elements meet standards (stocked, clean, organized, food covered/labeled).
O - 13. Before Opening - Inspect Retail area to ensure all elements meet standards (floors clean, bulbs working).
O - 14. Before Opening - Inspect Server Aisle to ensure all elements meet standards (stocked, clean, organized, labeled, food covered/label).
O - 15. Before Opening - Inspect Walk-in Cooler to ensure area is clean, organized, food covered/labeled/rotated.
O - 16. Before Opening - Prepare Dish Deployment to ensure smooth operations.
O - 17. Before Opening - Prepare Freezer Pull Chart (check sales projections) to ensure smooth operations.
O - 18. Before Opening - Prepare HACCP to ensure proper food safety processes are followed.
O - 19. Before Opening - Prepare Production Charts (check sales projections) to ensure sufficient production for the day’s projected sales.
O - 20. Before Opening - Prepare Scripting Cards to ensure smooth operations.
O - 21. Before Opening - Prepare Server floor plan and assign designated/dedicated to-go, and post at Cash stand to ensure smooth operations.
O - 22. Before Opening - Prepare Waste Sheets to improve tolerance and production efficiency.
O - 23. Before Opening - Review Manager's Communication Log and listen to Shift Recap to ensure proper communications (log any new DM communications, call-offs).
 
 
 
Comments/Suggestions:
   
 
 
When working a Closing shift:
HOW FREQUENTLY do you perform these tasks?How much time do you spend ON AVERAGE performing these tasks?Does the amount of time it takes to perform the task vary depending on Sales?
C - 1. After Closing - Bring cash drawers to back, count, and balance safe to secure assets according to SOP.
C - 2. After Closing - Check in Night Maintenance to ensure all required activities will be addressed (restrooms, dining rooms, windows) .
C - 3. After Closing - Collect and file all Waste Sheets and analyze to improve tolerance and production efficiency.
C - 4. After Closing - Complete Manager's Communication Log and leave Shift Recap to ensure proper communications (log any new DM communications, call-offs).
C - 5. After Closing - File HACCP to ensure proper food safety processes are followed.
C - 6. After Closing - Inspect Atmosphere to ensure all elements meet required standards (Curtains, Blinds, Lighting, Temperature, Oil Lamps out, Fireplace off).
C - 7. After Closing - Inspect Back-up area to ensure it is stocked, clean, organized based on standards.
C - 8. After Closing - Inspect Chemical room/Restroom closet to ensure it is are organized, clean, chemicals are labeled, and door is locked.
C - 9. After Closing - Inspect Dining Room to ensure all elements meet standards (table tents, globes clean, ceiling fans on, floors, walls, ledges, lattice, windows, light bulbs working).
C - 10. After Closing - Inspect Dish area to ensure cleanliness of walls, floors, ceilings, shelves, machine, pot sink per standards to ensure proper food safety practices.
C - 11. After Closing - Inspect Dry Storage areas to ensure they are clean, organized, and food is covered, labeled, and rotated.
C - 12. After Closing - Inspect Grill area to ensure it is stocked, clean, organized, labeled, food covered/label.
C - 13. After Closing - Inspect Guest Restrooms to ensure all elements meet standards (toilets, urinals, partitions, floors, drain covers, ceilings, vents, mirror, & graffiti/scuff mark removal).
C - 14. After Closing - Inspect porch and parking lot to ensure all elements meet standards (rockers lined up, trash cans, walkway, and any assigned Night Maintenance duties).
C - 15. After Closing - Inspect Prep area to ensure all elements meet standards (stocked, clean, organized, food covered/labeled).
C - 16. After Closing - Inspect Retail area to ensure all elements meet standards (floors clean, bulbs working).
C - 17. After Closing - Inspect Server Aisle to ensure all elements meet standards (stocked, clean, organized, labeled, food covered/label).
C - 18. After Closing - Inspect Walk-in Cooler to ensure area is clean, organized, food covered/labeled/rotated.
 
 
 
Comments/Suggestions:
   
 
 
When thinking of your Administrative duties:
HOW FREQUENTLY do you perform these tasks?How much time do you spend ON AVERAGE performing these tasks?Does the amount of time it takes to perform the task vary depending on Sales?
1. Prepare and Complete MAC Card and other shift documents.
2. Use MAC Card to ensure proper daily staffing for all shifts and that proper employees are at the correct positions. (Rising Stars, Medallion trained employees, dedicated/designated to go servers in correct position on floor.).
3. Use MAC Card throughout day to make notes for Post-shift recap items.
4. Review overtime report and compare with MAC card.
5. Review Retail MAC Card.
6. Review MAC card to ensure proper daily staffing for all shifts and that proper employees are in the correct positions. (Rising Stars, Medallion trained employees, dedicated/designated to go servers in correct position on floor, etc.)
7. Assign MAC Duties for skill positions.
8. Ensure MAC Duties are completed.
9. Make notes regarding issues during Pre/Post shift Inspections.
10. Prepare Alley Rally topics and Pre-shift focus.
11. Adjust the floor plan to accommodate large events and adjust to changing work priorities.
12. Assign team members to resolve noted issues.
13. Check-out Employees per skill area per shift.
14. Complete HACCP and Critical item inspection.
15. Conduct table audits to ensure guests received what they ordered and were pleased with their experience.
16. Ensure all Production charts are filled out and followed properly (Prep and Back-up) to ensure sufficient production for the day’s projected sales.
17. Ensure all Pull charts are filled out and followed properly (Server, Grill, Prep and Back-up) to protect company assets .
18. Ensure all restrooms are stocked throughout shift and are compliant with standards of cleanliness and safety .
19. Ensure all sanitizer buckets set-up and checked for PPM, two rinsed towels issued per bucket.
20. Ensure Chalkboard is correct.
21. Ensure Dish-machine and pot sanitizer are working properly.
22. Ensure Preventive Maintenance is completed.
23. Ensure proper grill cook roles by using grill deployment chart to ensure smooth kitchen operations.
24. Ensure Scripting Cards are distributed to ensure smooth operations.
25. Ensure Trash Runs are completed as necessary.
 
 
 
Comments/Suggestions:
   
 
 
When thinking of your Administrative duties:
HOW FREQUENTLY do you perform these tasks?How much time do you spend ON AVERAGE performing these tasks?Does the amount of time it takes to perform the task vary depending on Sales?
26. Use Dining Room Management and the Medallion to monitor guest seating.
27. Work Q.A. and monitor food quality, plate presentation, batch cooking and ticket times, etc.
28. Ensure employee compliance with corporate standards (uniform and personal hygiene standards).
29. Ensure team members follow established guidelines and checklists for cleanliness and safety of the facility (Op Ex, Critical Item Inspection, HACCP).
30. Ensure smooth transition and cutting of shifts by cooks, tables, employee coverage, etc.
31. At Shift Change - Inspect Atmosphere to ensure all elements meet required standards (Curtains, Blinds, Lighting, Temperature, Oil Lamps lit and clean by 4 p.m., Fireplace: Oct-April, 50 or below).
32. At Shift Change - Inspect Back-up area to ensure it is stocked, clean, organized based on standards.
33. At Shift Change - Inspect Chemical room/Restroom closet to ensure it is organized, clean, chemicals are labeled, and door is locked.
34. At Shift Change - Inspect Dining Room to ensure all elements meet standards (table tents, globes clean, ceiling fans on, floors, walls, ledges, lattice, windows, light bulbs working).
35. At Shift Change - Inspect Dish area to ensure cleanliness of walls, floors, ceilings, shelves, machine, pot sink per standards to ensure proper food safety practices.
36. At Shift Change - Inspect Dry Storage areas to ensure they are clean, organized, and food is covered, labeled, and rotated.
37. At Shift Change - Inspect Grill area to ensure it is stocked, clean, organized, labeled, food covered/label.
38. At Shift Change - Inspect Guest Restrooms to ensure all elements meet standards (toilets, urinals, partitions, floors, drain covers, ceilings, vents, mirror, & graffiti/scuff mark removal).
39. At Shift Change - Inspect porch and parking lot to ensure all elements meet standards (rockers lined up, trash cans, walkway, and any assigned Night Maintenance duties).
40. At Shift Change - Inspect Prep area to ensure all elements meet standards (stocked, clean, organized, food covered/labeled).
41. At Shift Change - Inspect Retail area to ensure all elements meet standards (floors clean, bulbs working).
42. At Shift Change - Inspect Server Aisle to ensure all elements meet standards (stocked, clean, organized, labeled, food covered/label).
43. At Shift Change - Inspect Walk-in Cooler to ensure area is clean, organized, food covered/labeled/rotated.
44. Conduct 1:1 meetings or chat ins with employees to discuss and resolve any performance related issues.
45. Conduct Alley Rally.
46. Spend time with Retail Manager (review sales/results, joint meetings, etc.).
47. Conduct meetings with front line staff to review safety performance and other security bulletins.
48. Conduct Post-shift recaps.
49. Attend Rising Star Meetings.
50. Perform Employee Evaluations on current staff.
 
 
 
Comments/Suggestions:
   
 
 
When thinking of your Administrative duties:
HOW FREQUENTLY do you perform these tasks?How much time do you spend ON AVERAGE performing these tasks?Does the amount of time it takes to perform the task vary depending on Sales?
51. Complete Area of Responsibility tasks.
52. Complete Weekly Cycle Counts.
53. Review Open/Closing checklists to ensure tasks are completed. Assign incomplete items to appropriate front line staff.
54. Review Store Report Card (Loss Prevention).
55. Use Flash Labor Report to track labor costs vs traffic and sales to hit target margins.
56. Use Guest Loyalty Program (GLP) report to improve store margins, guest perception, and high levels of sanitation.
57. Coaching hourly employees to improve performance (provide verbal redirection, shoulder-to-shoulder training, issuing discipline/counseling).
58. Investigate and recommend termination decisions.
59. Interview potential new employees based on job criteria, and make appropriate recommendations.
60. Conduct On-boarding orientation to ensure new hires know performance expectations and store policies.
61. Participate in all training activities in order to perform and coach front line activities (PAR Training, Orientation, Skill Trainer Academy, CAI Training, etc.).
62. Ensure employees have completed required eLearning.
63. Create various schedules to ensure adequate coverage based on anticipated volume.
64. Complete Host Deployment to ensure smooth operations.
65. Complete Dish Deployment to ensure smooth operations.
66. Complete Cash Withdrawals at specific times in order to limit amount of cash on property (9 AM, 11 AM, 1 PM, 5 PM, 7 PM , 9 PM, 10 PM).
67. Ensure accuracy of funds in the Safe.
68. Follow established guidelines and checklists regarding the Asset protection policy, cash management, and security.
69. Prepare cash deposits for the bank and lock in safe to protect assets.
70. Take cash deposits to the bank to protect assets
71. Utilize PFG Connection for forecasting, preparing, and placing food/produce orders.
72. Adjust projected sales in Production Planner to forecast food production for the day.
73. Review history, trend, and local events for projected volumes (Sales Forecast).
74. Analyze Kettle Charts to aid with employee productivity, shelf life of food products, and production time required.
75. Solicit ideas from employees to address and resolve restaurant/store issues (e.g., food cost issues).
76. Post Vendor Invoices.
77. Taste food to ensure quality and recipe adherence.
 
 
 
Comments/Suggestions:
   
 
 
When thinking of your administrative duties:
HOW FREQUENTLY do you perform these tasks?How much time do you spend ON AVERAGE performing these tasks?Does the amount of time it takes to perform the task vary depending on Sales?
78. Perform the duties of an hourly Skill Position as needed (e.g., Server, Host, Cash, Grill, Dish, etc.). Note: This refers to being locked in, required.
 
 
 
Comments/Suggestions:
   
 
 
When thinking of your administrative duties:
HOW FREQUENTLY do you perform these tasks?How much time do you spend ON AVERAGE performing these tasks?Does the amount of time it takes to perform the task vary depending on Sales?
79. Perform the duties of an hourly Skill Position as needed (e.g., Server, Host, Cash, Grill, Dish, etc.) Note: This refers to simply providing support at your own discretion.
 
 
 
Comments/Suggestions:
   
 
 
 
Please list any other tasks you perform that were not covered in this survey.
   
How FREQUENTLY do you perform these tasks (Daily, Weekly, Monthly, Other)?
   
How much time do you spend ON AVERAGE performing these tasks?
   
Does the amount of time it takes to perform the task vary depending on Sales?