Course 3 Opening & Closing Procedures - Garlic Jim's ...

1 Garlic Jim's University of Pizzaology Bachelors Program Junior Studies - Asst. Manager Course 3. Opening & Closing Procedures Delivering our Customers a perfect pizza EVERYTIME. Delivering it fast and safely EVERYTIME. Being knowledgeable about our products ALL THE TIME. Keeping a clean, friendly image ALL THE TIME. Opening & Closing Procedures Junior Studies- Asst. Manager Course 3. Opening & Closing Procedures It is very important to follow and teach the correct daily Procedures each day at your Garlic Jim's Famous Gourmet Pizza location. They are a vital part of the management team's job description. The proper steps are outlined below to help guide you through the process of both Opening and Closing the store each day.

2 Remember that you must safeguard your employees and your customers at all times and not allow the steps taught in this module to go undone. Make it a habit and it will get done the same way each day. Learned Skills Proper Steps to Opening the Store Proper Cash Preparation for Till and Drivers Proper Dough Usage Amounts Proper Evaluation of Previous Nights Close Proper Steps to Closing the Store Proper Steps to Closing the Breakaway Vision POS system Proper Steps to Locking and Securing the Store Junior Studies- Asst. Manager Course 3 - Opening & Closing Procedures Garlic Jim's University of Pizzaology Copyright 2015 GJ Franchise Systems Inc. Confidential Page 2 11-30-15. Opening & Closing Procedures Junior Studies- Asst.

3 Manager Course 3. Proper Steps to Opening the Store The Opening manager plays a vital role in preparing the store for success. They have a variety of duties and must wear a variety of hats. The primary job of the Opening manager is to prepare the store for the anticipated sales volume for the day. You will find listed below a sequence of the daily tasks the Opening manager must perform and some helpful hints associated with each. Each task will be listed chronologically and are written with a lunch store as the first focus. 1) The Opening manager arrives at the store before scheduled, turns on the lights and disables the alarm system with the appropriate code. (See your store owner for appropriate code for security system).

4 2) Manager turns on all POS system components and prepares POS system to begin taking orders. Check for timed orders that may be set for that day. Prioritize these steps accordingly to accommodate the on-time delivery of any large prearranged orders. Expect to get in the store earlier on heavy volume days. 3) Manager removes till from safe and counts to ensure the proper monies are available (see Cash-Handling Policies and Procedures ). Take note if small bills or coins are needed. Once till funds have been verified, place till in front register. 4) Manager reviews schedule and evaluates staffing as compared to recent sales trends (see Hourly Sales Chart in Management Tools).

5 Manager should begin calling in additional staff if scheduled amount is insufficient. 5) Manager makes $20 (two five dollar bills and ten one dollar bills) driver banks for exactly the amount of drivers scheduled for the day. Note that all drivers need to have their own coin prior to starting their shift, approximately $ in loose change. 6) At this point the store should be ready to receive orders and conduct business if the store was closed properly. 7) Evaluate the previous night's close using the Store Cleanliness Evaluation as a guide (see Proper Evaluation of Previous Nights Close listed in this manual). 8) Evaluate the ending inventory counts from previous evening's shift to ensure proper inventory control.

6 If the variance numbers in your POS inventory are off then you need to have a conversation with the individual that closed the night before. You should also review the labor cost as well and make sure the shift runner or the assistant manager is not holding onto employees too long. Constantly monitoring these numbers will alert you immediately to any increases and won't surprise you on Sunday when it's too late to manage the labor and food numbers. 9) Evaluate dough to determine date and proof state. Remove the needed dough for the anticipated lunch business and leave a buffer in case it gets even busier. 10) Pull sauces from cooler and gather all utensils needed for production.

7 Hint: Start the crew off right by putting the proper size spoodle in each specific sauce. Doing this will minimize confusion, reduce overuse and guarantee consistent products. Junior Studies- Asst. Manager Course 3 - Opening & Closing Procedures Garlic Jim's University of Pizzaology Copyright 2015 GJ Franchise Systems Inc. Confidential Page 3 11-30-15. Opening & Closing Procedures Junior Studies- Asst. Manager Course 3. 11) Complete the Daily Prep Checklist, and perform the needed prep requirements to ensure that all items are prepped (review Food Prep module as needed to maintain proper Procedures ). 12) Re-stock make line with any pre-prepped items available. If any items are needed that are not under the make line, make sure to prep these items before Opening store.

8 Store Stations Checklist Once the proper requirements have been met to open the store, review each station for possible overlooked areas: A. Order Taking Stations All stations on and working properly, pens available for checks or credit cards, all printers functional and stocked with paper. Menus fully stocked and all advertising and promotional information available for quick reference. B. Dough Station Dough sheeter is functional, dough proofing properly, pizza flour mix is available, dough scraper and dough docker available and clean. C. Sauce Station Buckets of Garlic Jim's pizza sauce are available including spoodles and back-up utensils. Olive Oil full in squirt bottle along with the brush and brush cup.

9 D. Make Line Check to make sure cheese scale is functional and in place. Double check that all items are adequately stocked and ready. E. Ovens Turn on oven at least 15 minutes prior to Opening or first order completion. Place clean bubble popper on handle of oven for quick use. F. Cut Table Make sure that the following items are available and stocked: Pizza Peel, at least 3 pizza cutters, mints, pizza savers, tortilla chip bags, sauce cups and parmesan cups taken out from cooler. Also, check to make sure pizza boxes are fully stocked in the front of the cut table. G. Driver Station Menus, magnets, cups, plates, forks, spoons, parmesan cheese packets and red pepper packets stocked and ready.

10 Turn on heat racks and delivery bag warmers. H. Soda Cooler Check to make sure soda inventory is adequate and rotated to ensure freshness by checking dates on the bottles. Also, any pre-prepped salads are rotated and filled as needed. Look for wilted or browning salad greens and when in doubt throw it out, even if date says it is still good. Replenish all salad dressing for quick access. Junior Studies- Asst. Manager Course 3 - Opening & Closing Procedures Garlic Jim's University of Pizzaology Copyright 2015 GJ Franchise Systems Inc. Confidential Page 4 11-30-15. Opening & Closing Procedures Junior Studies- Asst. Manager Course 3. I. Ice Cream Cooler Check for adequate inventory.