JOB DESCRIPTION AREA MANAGER . Duties and Responsibilities: «Ensures beverage sales and net profits are maximized by monitoring store condition, in stock efficiency. pricing promotions, POS, food quality, food cost sanitation standards and customer service. Primary educator for Store Managers by communicating the standard procedure and updating new processes clearly. Trains coaches, counsels and confers with food preparation and ether personnel to implement programs, menus, recipes and other activities related to food operations. Trains, coaches and inspects food, food preparation and equipment to maintain quality standards and sanitation regulations Ensures all location are maintained in compliance with corporate, government and company guidelines. Must lead the team, manage the team during heavy shifts, resolving conflicts and getting job done. Make sure that all the operational store are clean and hygienically maintained. Make sure that all the staff are properly groomed as per the company's policies. Visits all fond locations within the region. Provides visit recaps to CED/CDO fur each store. Investigates and helps resolve food quality and customer service. comments/concerns/complaint. Provides weekly and monthly reports for inventory over/short, waste and food costs.Provides monthly inventory over/short reports for Hot & Cold Dispensed Beverages. Provides monthly P&L review and recap for assigned stores. Trains and implements new programs designed for proprietary delis, dispensed beverages and branded QSR's. Develops training procedures and updates manuals as needed. Develops and aids in implementation of grassroots advertising tactics. Working in tandem with the store managers, ensures proper staffing and training of personnel in all stores within assigned region. Will assist in the screening and interviewing process for new employees and provide input for succession planning Builds and maintains positive working relationships with local franchise consultants and health agencies. Conduct meetings (as deemed necessary) with Store Managers to ensure consistent and clear communications as well as ‘ongoing education. Participates in local franchise meetings as needed. ‘Attends and participates in weekly Operational sales meetings Recommend ways to reach a broader audience. Promote the brand in the local community through word of mouth,JOB DESCRIPTION S “Personal assistant aah a Personal assistant responsibi ities: « Acting as a first point of contact: dealing with correspondence and phone calls: Managing diaries and organising meetings and appointments. Many PAs control access to the manager/executive. e Booking and arranging travel, transport and accommodation. e Organising events and conferences. Reminding the manager/executive of important tasks and deadlines. © Typing, compiling and preparing reports, presentations and correspondence. « Managing databases and filing systems. « Implementing and maintaining. procedures/administrative systems. « Liaising with staff, suppliers and clients. Collating and filing expenses. Conducting research on behalf of the manager. Organising the manager's personal commitments including travel or childcare. Personal assistant: * Anexecutive PA plays a hugely varied and important role. They work for a CEO or a director at board level compared to personal assistants who work for less senior managers. 3SExecutive assistants are very much at the heart of the business and they are often regarded as the right-hand man/woman to the CEO. "Working as an PA generally means you're reporting to a more senior line manager and probably have line management within your role," explains Senior PA Russell, who works for the Greater Authority. "The work is almost the same as any other Senior PAIPA but tends to be more Board level”. Personal Assistant duties include: Organise and schedule meetings. Prepare meeting agendas, perform research for meetings and take minutes. Answer and screening calls. Manage the diaries and schedules. Communicate with Board Members, schedule Board Meetings, and arrange meeting agendas. Liaise with clients and business guests. Project and event coordination. Book business travel arrangements. Oversee office correspondence. Liaise with IT, Sales, PR and HR teams. Liaise with other executives on behalf of your manager. Train new staff members. Prepare and deliver monthly reports. JyJOB DESCRIPTION Purchasing Manager Developing and implementing purchasing strategies Managing daily purchasing activities, Supervising staff, and allocating tasks. Managing supplier relations and negotiating contracts, prices, timelines, etc. Maintaining the supplier database, purchase records, and related documentation, coordinating with inventory Control to determine and manage inventory needs. Managing the maintenance of office/ manufacturing equipment and machinery. Ensuring that all procured items meet the required quality standards and specifications. Preparing cost estimates and managing budgets. Working to improve purchasing systems and processes. Training new employees in the purchasing process and how to use the purchasing system. 3S> Degree in business administration or a related field. > Experience as a Purchasing Manager or in a similar position. > Deep knowledge of inventory and supply chain management. > Supervisory and management Proficiency in Microsoft Office and Excellent communication skills, Strong critical thinking and Strong planning and organizational experience. > purchasing software. both written and verbal > strong critical thinking and negotiation skills, > strong planning and organizational skills > Ability to work independently. Purchasing Manager Requirements: _ 26JOB DESCRIPTION Receptionist _ Responsibilities: « Greet and welcome guests as soon as they arrive at the Office. * Direct visitors to the appropriate person and office. Answer, screen and forward incoming phone calls. « Ensure reception area is tidy and presentable, with all necessary stationery and material (e.g. pens, forms and brochures) « Provide basic and accurate information in- person and via phone/email. * Receive, sort and distribute daily mail/deliveries Maintain office security by following safety. ¢ procedures and controlling access via the reception desk (monitor logbook, issue visitor badges). « Order front office supplies and keep inventory of stock. * Update calendars and schedule meetings. « Arrange travel and accommodations, and prepare vouchers. * Keep updated records of office expenses and Costs. « Perform other clerical receptionist duties such as filing, photocopying, transcribing and faxing. 37Requirements Proven work experience as a Receptionist, Front Office Representative or similar role. Proficiency in Microsoft Office Suite. Hands-on experience with office equipment (e.g. fax machines and printers) Professional attitude and appearance. Solid written and verbal communication skills. Ability to be resourceful and proactive when issues arise. Excellent organizational skills Multitasking and time- management skills, with the ability to prioritize tasks Customer service attitude High school degree; additional certification in Office Management is a plus 38JOB DESCRIPTION _Store Keeper __ Storekeeper Duties and Responsibilities: Receive and forward all goods and deliveries in and out of the hotel to the correct point of contact/storage area e Able to follow standards for issuing and receiving stock within the store's area of operation: Monitor and take inventory on regular basis to compile orders based on par levels or needs. ¢ Maintain clear and organised records to ensure all reports and invoices are filed and stored properly. Monitor FIFO levels for all food items to ensure proper levels. e Responsible for storage of both food & beverage and operational stock. Responsible for the day-to-day check on the storage facilities for upkeep and hygiene. Responsible to verity all goods arrived as per the agreed purchase, delivery note and agreed quantity has been received. «Refuse acceptance of damaged, unacceptable, or incorrect items. Ensure cleanliness of all areas, keeping storage areas clean& tidy and in strict compliance with hygiene regulations. * Ensure all store requisitions are signed by concerned Department Heads and approved by MD/GM depending upon the operations procedure. « Ensure the quantity requested and the quantity issued always matches. 2.Ensure store requisition form is signed by the person collecting the goods and enter into the Inventory/Materials Management System. Post all invoices using the MMS Material Management System. Complete requisition forms for inventory and supplies. Extend all requisitions on a daily basis and update the inventory management software/system. Work closely with Purchasing to order and receive items and equipment. Troubleshoot any vendor delivery issues and oversee/follow up on the return process. Follow up on documentation of after-hours issues ensuring it is in accordance with established internal controls and procedures. Adhere to all Health and Safety procedures particularly relating to food and beverage items. Ensure uniform and personal appearance are clean and professional. Verify and track received inventory and complete inventory reports and logs. Perform any other duties as assigned by the management or supervisors. Keep accurate recording of all incoming and outgoing good Speak with others using clear and professional language. 4OPrerequisites: > > Positive attitude and good communication skills Flexibility to respond to a range of different work situations. Ability to work on your own or as part of a team. Have a good eye for detail. Familiar with Materials Management system. Familiar with Inventory Management Software. Must have basic computer skills for the day to day operation. 4JOB DESCRIPTION BREW MASTER Should serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu. Work together with the kitchen team to prepare food while ; following cooking instructions, safety procedures, and sanitary requirements. Use specific kitchen machinery to create customized hot and cold beverages to customers’ preferences. Ensure restaurant cleanliness daily by clearing tables, returning trays to the kitchen, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms. Communicate effectively with superiors to create work schedules, and resolve any interpersonal issues as needed. Following duty schedule as per the Café manager and flexible to work nights, weekends, and holidays. Should be able to handle allocated stations especially during peak jours. Maintain a neat and tidy appearance by wearing a uniform and adhering to a corporate dress code. bre$4yl i ‘ 5 ¢ Z 3 8 3 2 8 2 é SNOMLWUadO UVOVN LNVS3a 901 SniWis SOND VHD.fouruer eSANT NAGAR 22.06.2019] ‘losing Cash Count lv. Cast L lroday cash POs: [Banking 24.06.2019] ro cash Count four besan Even [yesterday Closing Cash [roday Cash POS: Benkinefosthin clean and edour Free a jopen wires/safety Hazaré 1. figntsclearyworking Condition 3 anasto Fee z [cenerator Glan Ane Working 1 |Fee8 Display Unit clean/working = a eeenarne [condition |condition,No crumbs s 1 |eeting re of cob webs and ust [etre cetngtut workngtarequimens |. |ocvangracsaean and wel raned sof AND Connected Pe Standard 2 ues ean and Working Contin 1 |Soarate Kinves- Use Tong! a [Suter Gressea/working z 2 1 Ie Vise Pest or Entry Points [snacks Tray and Water Cans Arranged Proper [oetvery Bike W good Condition wth Documents [ch Gases wathed and Whipped Using lwmieoing oth 2 jnerneifeamers aWorkg |, en a 20) Cash Taling With he same day oF +25, sais ai SiAck REE RRS [Team in UnitrmiBlack T-shin & Black Pantkshoes with Socks Not Faded orTorn | 2 |e stowed, revioussaleasPersystemBetweenns25to | ais Gat haved no ard or sical Log Book Filed and Update TilDateas Company Poly [nage Fotwng Above Unfors ad Goong Sadar z [varsgerisFolowing Mrpene Standards [nmin Atowers ae eS Nac Shaved Ber or 2 SsChai Waale Policy and Procedures [Policy Number ——Tew=o8 Policy Title os Cash Hand Over =a [erin Sosad Effective Date a Department | Oper: Reviewed By Nandha Kumar [Approved By PURPOSE : «s Acash handover is done when a Cashier/Person in-Charge is handing over cash til to another ‘cashier/person in-charge, due to shift change, or shift end or Cashier going on break. This will make both the cashier accountable for the handover. @ POLICY ‘s The cash will be sole responsibility of the Cafe Manage/ Shift Manager/ Counter Assistant. '* Ifany discrepancies it should be recorded. ifthere is any discrepancy arising after handover which is not recorded it will solely respons! the receiver's. = In-case there is an excess or there is short in the cash in the outlet. Excess /Short amount will be Multiplied into 10 (example : there is 200rs excess, the concern counter executive/ Cafe manager will be Fined (RS. 200°10 = RS. 2000). If Repeated the respective ‘employee will be Suspended or Direct Termination. PROCEDURE : + cash handover has to be done under camera coverage. «© Atthe point of preparing/ Performing a cash handover itis mandatory that both the person handling ‘over and person taking over are present at the cash counter. The Cashis to be counted by cashier that is handling over the til and tally with the system. 2 «+ any discrepancies found it should be solved immediately and recorded. There should not be any complaints or issues once the handover is completed. + cafe Manager/ Shift Manager/ Counter Assistant signature is mandatory and any difference or discrepancy should be notified explained and resolved in the presence of the Area Manager «nase of any confirmed variance in Till Cash, It should be communicated to Accounts and Management. 50Chai Waale Policy and Procedures Policy Number ___[ew=02 Policy Grooming Version ia Effective Date Department Operations cs Reviewed By Nandha Kumar a ‘Approved By PURPOSE : «Chai Waale Dress Code Policy is Designed to Help Us All Provide A Consistent Professional Appearance To Our Customers And Colleagues Reflects On Ourselves And The Company. The Goal Is to Be Sure ‘That We Maintain A Positive Appearance Not to Offend Customers, Clients, or Colleagues: ‘Who Does This Policy Apply To? «Chai Waale Employees Present in Each Outlet. This Is Applicable to All the Staff ft Café Manager, Shift Manager, Brew Masters, Kitchen Master, Service Staffs. from Area Manager ress Code Should Be Worn as Per the Mentioned Designation. You Are Expected to Be in Complete ‘and Clean Uniform When You Reports To Work. Chai Waale Uniforms Must Be Worn Properly on Duty. «Bathing Dily, Use of Deodorant and Moderate Use Cosmetics. Hair Day Aside from Black and Dark Brown Should Not Show When Wearing the Halrnet and cap be Worn by Women. Necklace Can Also be Worn but her Accessory is Allowed to be Worn While on Duty. Clear. For the Men Full Ear Should show The hair 1d from the Scalp. Ladies Hair Should be Away from «Only one Pair of Stud Earring are Allowed to| Should be Hidden Under the Uniform. No oth AllEmployees are Required to Keep their Forehead ‘must Not Overlap the Collar, and Should Not Excee the face and log Hair Should be Tied. « Abairnet Must be Worn to Cover the Entire Hair from the Forehead Down to nape. «hen are not Allowed to Grow Their moustache and Stubbles Should be Shave as Soon as Noticeable Employees are Not Allowed to Wear Slippers, Shorts or Sleeveless under Shirts Within the Restaurant «= AllEmployee Should Have and Short Fingernails & Nail Polish not Allowed. rallye to Follow the Neatness and Uniform Policies and Guidelines Will be Subject to Progressive Disciplinary Action as Follow. 1" Offense - Verbal Warning 2" offense - Written Warning 3" Offense - 2 Day Pay Cut s!Chai Waale oP he de tans STATEMENT OF NO — SMOKING POLICY & NO USAGE OF TOBACCO Policy Number _____ [ew=03 Policy Title NO Usage Smoking & Tobacco Version 1.0 = Effective Date = Department Operations Reviewed By NANDHA KUMAR Approved By = \VIDUR MAHESWARI ‘Smoking and Using of tobacco or any kind of intoxication is strictly prohibited within all company work areas and public spaces including conference room. private offices, reception areas, restrooms, stairwells, hallways and work station as well as all other enclosed area. ‘This Policy Applies all Employees, Clients, Contractors and Visitors. 'No additional breaks beyond those allowed under the company, break. Policy may be taken for the purpose of using Tobacco products. Employees may Smoke outside during breaks. COMPLAINT PROCEDURE: PERSONS observing a violation of this policy should bring it the attention of their supervisor. All complaints received will be investigated. All personnel are expected to cooperate fully with any such investigation. Violations of this policy may result in disciplinary action up to and including discharge. In addition, civil fines may be imposed for smoking in violation of the law. ANTI — RETALIATION POLICY: Retaliation against individuals for reporting violations of this policy or for exercising their rights under the law will not be tolerated. if you believe you are being retaliated against, immediately reports it to the management. 1* Offense - Verbal Warning 2" Offense - Written Warning 3" Offense - 2 Day Pay Cut SeChai Waale Policy and Procedures [Policy Number _[ cw- 04 Policy Title Mobile Usage Version 1.0 Effective Date Department Operations Reviewed By NANDHA KUMAR ‘Approved By ‘VIDUR MAHESWARI PURPOSE : To avoid usage of Personal Mobile phone during the working hours or Shift Timings «The Employees have to Handover their mobile phone to the cash counter while their Shift Starts. The Employees are allowed to take back the mobile phones during the breaks and have to submit back their mobile once they resume work. «This s avoid any disturbance or Distraction during working hours. «The manager and counter assistant would be responsible for the employee phone submitted, the ‘management is not responsible for the submitted belongings. ‘any that or loss of any device must be escalated and reported to the respective Managers and AM'S. 4 If Employees found using Mobile Phone During working hours, The Employee would be first given a verbal warning and then Written Warning with a fine 100rs. 4 Repeated the Manager and the Employee would be Fined RS.1000. 53‘Sino CLOSING CHECK LIST DATE: HOT SECTION yes | NO Comments ‘SWITCH OFF ALL EQUIMENT-INDICTION ‘SWITCH OFF ALL EQUIMENT-PRADEEP MICHINE ‘WASH AND DRY PRADEEP MACHINE. WASH AND DRY COFFEE MACHINE ‘CLEAN TINDUCTION STOVE PROPERLY. CLEAN AND REARRANGE WORK STATION FOR NEXT DAY WASH AND CLEAN DRY ALL SMALL WARE AND SAUCE PAN ‘SWEEP AND MOP THE FLOOR (ENTRE STORE) ENTER THE STOCK LOG BOOK AND EXCEL SHEET ‘COLD SECTION SWITCH OFF THE MIXIE JAR ‘SWITCH OFF THE TOASTES MICHINE ‘SWITCH OFF THE GRILL MICHINE CLEAN THE MIXIE JARTOSTER MACHINE/GRILL MACHINE CLEAN AND REARRANGE WORK STATION FOR NEXT DAY. WASH AND CLEAN DRY ALL SMALL WARE AND SAUCE PAN ‘SWEEP AND MOP THE FLOOR (ENTRE STORE) ENTER THE STOCK LOG BOOK AND EXCEL SHEET FOOD SECTION ‘SWITCH OFF MICROWOVENIDISPLAY UNIT/HOT CASE. ‘STOCK COUNT/BANK ACOUNTIPETTY CASH LOCAL PURCHASE -ENTER LOG BOOK AND EXCEL SHEET ‘CHECK AND KEEP ENOUGE CHANGE FOUND THE NEXT DAY. FILL AND KEEP BANK CHALLAN FOR NEXT DAY. ‘COMMUNICATE WHAT IS REQUIRED FOR NEXT DAY IN LOG EXCEL CUSTOMER AREA FLOOR TO BE MOPED AND CLEANED ‘CHECK IF THE SIDE WALLSITABLE/CHAIRS ARE DIRTY FREE NAD CLEAN (CHECK MENU BOARDIFANILIGHT ARE CLEANED (CHECK SIGNAGE BOARD IS CLEANED ‘SAUCE BOTTLE SHOULD BE CLEAN AND FILLED ‘CHECK IF THERE'S MANUAL BILUBILL ROLLICC ROLL AVAILABLE 7 2 3 4 © | CHECK THE CONDIMENT SECTION IS CLEANED AND FILLED 6 7 8 CHECK THE FANIAC TO BE CLEANED. 9 _| Send Store Closing Photos different angles 40._| CHECK IF BILL ROLLICC ROLL AND MANUAL BILL IS ABILITY 11_| ALL STAFF BATHIPROPERLY DREESSED AND GROOMED 42_| CHAI PRODUCTION AND WASTAGE TIMELY ARE UPDATE. 13._| Order for Mik / Snacks & Vegetables by 3.30PM “14_| To take all staff Phone Manager Responsibly 75 | List of lems Required by 4 PM Update in Chai Waale Group Payment” | amount | _Net Payment | amount | _Net Cash Payin Cad Phone Cred MD Si Swigay Zomaio ‘Uoereats Dunzo Food Panda Count Total Jelelelalele| # 5Minutes of Meeting Quality audit and Admin 1. Grooming to be followed as per the policy. 2. Cash need to be tally anytime during the audit any excess or short more than Rs. 25(Rs 26 x 10 times Rs 260 will deducted from the salary) No oral communication only valid written copy accepted while auditing eg Amount given to transgender. 3.Morning shift person must check the cash beginning of the shift and also end of the shit has to handover the cash to next shift person. Cash to be updated in logbook and to be signed by both of them. 4. Log book to be updated property. 5. Need to maintain the outlet clean all the times. 6. Zero billing to be followed on all outlet explained with example 7. All Outlet should follow the SOP procedure 8. Staff Room maintain it clean 9. Excel sheet to be update on daily basis 10.Created awareness about the storage of excess stock ( blocking money intoutlet) 11. Manager need to recheck stock indent before sending to Admin ( No Screenshot ) send file to Email chaikings. stocks@gmail.com 12.Include pest of flash sticker in stock indent 13.Manager should check the availability of sufficient stocks for weekends on Friday osSLNO OPENING CHECK LIST Generals ‘Open The Café with Required Morning Staff Switch on Required Equipments, Lighits&A/C Give Missed Call to Area Manager or MD From Store Mobile ‘Switch on The POS And other Online Check Previous Day Closing Lon Book Comments Hot Section Check if Pradeep Machine is Cleaned and in Working Condition Check if induction Stove is Cleaned and in Working Condition Check if Toaster Machine is Cleaned and Working Condition Check if Grill Machine is Cleaned and Working Condition Check Hot Case Working Condition Check Enough Mlik For The Shift and Within shelf Life Check Water Level Pradeep Machine Check Microwave Cleaned and Working Con Cold Section Check Enough Mlik For The Shift and Within shelf Life Check if the Freezer/Cooler Cleaned and Working Condition Check if Mixie jar Cleaned and Working Condition Check Enough Vegetable Available Check if There is Enough Syrup (Flavour)for The Shift Check if you have enough ice cube for the day &RO water Food Section Check Enough Vegetable Available Check Enough Mlik For The Shift and Within shelf Life ‘Check Enough BOP And Dust Available For All Day Check if the Snacks Display Unit is Clean and Working Condition ‘Check if All Required Small Ware is available and Cleaned -Knife/Tongs/Cutting Board Check if Enough Maggie /Khakra /Cookies /Phoa /Cheese ‘Check Sugar and Sauce Bottle To Fill and Cleand Check if Enough Hair Nets&Gloves are Available Customer Area Check if The Floor Clean and Dire free Check If The Side Wall /Table /Chairs are Dirt free and Clean Check if The Picture Frames /Fan/Lighit/ Signage are Cleand and Stain Free Check if glass Rrck IS Clean and Stain Free Check Menu Board IS Cleaned and Stain Free Cash Section Check Cash Counter Area And Billing System is Neat and Clean Check if the POS/Printer/EDC Machine is working ConditionSLNO 1 2 3 4 Closing Check List, ouner DATE Hot Section Yes ‘switch Off All Equiments - Iduction/Pradeep Machine Wash and Dry Pradeep Machin/Kali Mudka/Coffee Machine Wash And Clean Dry All Small Ware And Glass/Sauce Pan Clean And Rearrange work Station For Next Day ‘sweep And MOP the Floor(Entre Store) Enter The Stock Log Book AND Excel Sheet Cold Section ‘switch Off The Blender Switch OF The Toastes Machine Switch OFF The Gril Machine Clean the Mixie Jar/Toaster Machine/Grill Machine Clean And Rearrange work Station For Next Day Enter The Stock Log Book AND Excel Sheet Food Section ‘Switch Off The Microwen/Snacks Display Unit Clean And dry Free Miceowen /Snacks Display Unit Check The All Expiry Date CCheck For All Stock IS Available ‘Sweep And MOP the Floor(Entre Store) Enter The Stock Log Book AND Excel Sheet Customer Area Floor To Be Moped AND Cleaned ‘Check If The Side Wall /Table /Chairs are Dirt free and Clean Check if The Picture Frames /Fan/Lighit/ Signage are Cleand and Stain Free ‘Check Sugar and Sauce Bottle To Fill and Cleand ‘Check Condiment Section IS Cleaned ‘Check Menu Board IS Cleaned and Stain Free Cash Section ‘Check The Cash In Hand vs System Sale /CC Batch Closing To Be Done Stock Count/Bank Amount /Petty Cash /Local Purchase Enter The Log Book and Excel Sheet Check And Keep Enouge Change Found The Next Day ‘Check if Bil Rol/CC Roll AND Manual Bill Book Fill The Bank Challan For The Nex Day ‘Communicate What Is Reruired For the Nex Day in The Log Book Others ‘Check ifthe Communication Board is Update CCheckf all og BOOK update ‘Check The Communicate Board are Update ‘Switch Off All Lights And Equiments/Signge /Fan /AC No Comments 57HOT SECTION yes [NO WATER FILL AND CHECK PRADEEP MACHINE IS WORKING CHECK INDUCTION STOVE IS WORKING PROPERLY ‘SWITCH ON CHECK THE GRILL MACHINE IS WORKING PROPERLY ‘SWITCH ON CHECK THE TOASTER MACHINE ARE WORKING PROPERLY SWITCH ON AND CHECK MIGROWOVEN IS WORKING PROPERLY, ‘SWITCH ON AND CHEGK HOT CASE IS WORKING PROPERLY GOLD SECTION ‘SWITCH ON AND CHECK MOXIE JAR CHECK MILK AVAILABLE ‘SWITCH ON AND CHECK FOOD DISPLAY UNIT IS WORKING PROPERLY ‘CHECK ALL VEGETABLE/MILK/SNACK ITEM RECIVED PROPERLY AND SIGN FOOD SECTION (CHECK VEGETABLE AVAILABLE OR NOT WATER LEVEL ABILITY CHECH AND UPDATED WATER CANE ABILITY CHECK AND UPDATED ‘SWEEP AND MOP THE KITCHEN AREA ‘SAUCE AND SUGAR BOTTLE TO BE FILL AND CLEAN CUSTOMER AREA DISPLAY ABILITY CHECK LIKE BISCUIT AND KHAKRA (CLEAN AND REARANGE WORK STATION CUSTOMER SERVICE COUNTER CLEAN AFTER EACH SERVICE ‘SWEEP AND MOP THE CUSTMER AREA ‘SWITCH ON ALL LIGHT WHEN REQUIRED. ‘SWITCH ON FANS WHEN REQUIRED ‘CHECK THE SIDE WALL DIRT FREE AND CLEAN (CHECK THE TABLE AND CHAIR ARE DIRT FREE AND CLEAN OTHER ‘CHECK IF BILL ROLLICC ROLL AND MANUAL BILL IS ABILITY ALL STAFF BATHIPROPERLY DREESSED AND GROOMED ‘CHAI PRODUCTION AND WASTAGE TIMELY ARE UPOATE (CHECK IF THE SIDE WALLS/TABLE/CHAIRS ARE DIRTY FREE NAD CLEAN ‘CHECK MENU BOARD/FANILIGHT ARE CLEANED ‘CHECK SIGNAGE BOARD IS CLEANED CHECK THE CONDIMENT SECTION IS CLEANED AND FILLED TLL DELIVERY PARTNER SWIGGY, ZOMATO, DUNZO, UBER EATS, FOOD PANDA OPENING ITEM: BiScumT BANANA BRAED ‘SAMOSA ICE CREAM ICE CUBE WATER CAN (WATER LEVEL INTERNET "TELEPHONE LANDLINE ‘MOBILE