Checklist template

District manager site visit for quick-service restaurants

A ready-to-use checklist with 118 items in 7 sections, covering People and staffing, Speed and accuracy of service, Food quality and holding, Cleanliness and facility, Inventory and food cost, Cash and controls and more. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 7 Sections
  • 118 Items
  • 89 Yes / No checks
  • 7 Scored ratings
  • 124 Points

Use this template How audits work

1. People and staffing 18 items

  1. The shift is staffed according to the labour schedule for the forecast sales Yes / No 1 pt
  2. A certified shift manager is running the shift Yes / No 1 pt
  3. Positions are assigned on a deployment chart and employees know their stations Yes / No 1 pt
  4. All employees are in complete, clean uniform with name badges Yes / No 1 pt
  5. The schedule is posted at least as far in advance as provincial rules and company policy require Yes / No 1 pt
  6. Breaks and meal periods are scheduled and taken as required by provincial employment standards Yes / No 1 pt
  7. Hours worked match hours recorded, with no off-the-clock work Yes / No 1 pt
  8. Training plans are in place for new hires and are up to date Yes / No 1 pt
  9. Certification or training records are current for every station Yes / No 1 pt
  10. Open positions are being actively recruited Yes / No 1 pt
  11. Performance reviews are completed on schedule Yes / No 1 pt
  12. The restaurant manager has a development plan and a successor identified Yes / No 1 pt
  13. Employee recognition is visible and current Yes / No 1 pt
  14. A pre-shift meeting or huddle was held Yes / No 1 pt
  15. Number of employees on shift Number
  16. Number of open positions Number
  17. Employee turnover for the last period (%) Number
  18. Team morale and engagement observed during the visit Rating
    • High 5 pts
    • Moderate 3 pts
    • Low 1 pt

2. Speed and accuracy of service 17 items

  1. Customers are greeted within the service standard at the front counter Yes / No 1 pt
  2. Customers are greeted within the service standard at the drive-thru order point Yes / No 1 pt
  3. Drive-thru total time meets the company target Yes / No 1 pt
  4. Average drive-thru total time during the visit (seconds) Number
  5. Average front counter service time during the visit (seconds) Number
  6. Orders are repeated back or confirmed on the order screen Yes / No 1 pt
  7. Orders checked during the visit were complete and accurate Yes / No 1 pt
  8. Number of orders checked for accuracy Number
  9. Number of checked orders with an error Number
  10. Speed of service timers are working and visible to the team Yes / No 1 pt
  11. Service time targets and current results are posted for the team Yes / No 1 pt
  12. Mobile and delivery orders are ready by the promised time Yes / No 1 pt
  13. Peak-period positioning is in place, with a manager directing the shift from the floor Yes / No 1 pt
  14. Suggestive selling is offered according to the company standard Yes / No 1 pt
  15. Customers are thanked and invited to return Yes / No 1 pt
  16. Customer complaints during the visit were resolved using the company recovery procedure Yes / No 1 pt
  17. Friendliness of service observed Rating
    • Warm and genuine 5 pts
    • Polite 3 pts
    • Indifferent 1 pt

3. Food quality and holding 17 items

  1. Products sampled met the standard for temperature Yes / No 1 pt
  2. Products sampled met the standard for appearance and build Yes / No 1 pt
  3. Products sampled met the standard for taste and freshness Yes / No 1 pt
  4. Portioning tools are used and portions match the build charts Yes / No 1 pt
  5. Holding times are tracked with timers and expired product is discarded Yes / No 1 pt
  6. Product levels in holding match the production chart for the time of day Yes / No 1 pt
  7. Fryer oil quality is tested and within the standard Yes / No 1 pt
  8. Cooking equipment is calibrated and set to the specified times and temperatures Yes / No 1 pt
  9. Beverage quality, including carbonation, ratio and temperature, meets the standard Yes / No 1 pt
  10. Coffee and hot beverages are fresh and within their hold time Yes / No 1 pt
  11. All menu items are available, with no unplanned outages Yes / No 1 pt
  12. Approved products and brands only are in use Yes / No 1 pt
  13. Packaging is correct for each product and presented neatly Yes / No 1 pt
  14. Food safety critical logs are completed for the current day Yes / No 1 pt
  15. Temperature of the hot product sampled (°C) Number
  16. Products sampled during the visit Short text
  17. Overall food quality Rating
    • Excellent 5 pts
    • Good 4 pts
    • Acceptable 3 pts
    • Below standard 1 pt

4. Cleanliness and facility 18 items

  1. The parking lot, landscaping and walkways are clean and maintained Yes / No 1 pt
  2. Exterior signs and lighting are fully working Yes / No 1 pt
  3. Windows and doors are clean Yes / No 1 pt
  4. The dining room floors, tables and seating are clean Yes / No 1 pt
  5. The beverage and condiment stations are clean and stocked Yes / No 1 pt
  6. The washrooms are clean, stocked and checked on a posted schedule Yes / No 1 pt
  7. The front counter and menu boards are clean and in good repair Yes / No 1 pt
  8. The kitchen floors, walls and equipment are clean Yes / No 1 pt
  9. The walk-in cooler, freezer and dry storage are clean and organized Yes / No 1 pt
  10. The back door, waste area and enclosure are clean Yes / No 1 pt
  11. The daily and weekly cleaning schedules are completed and signed Yes / No 1 pt
  12. All equipment is working Yes / No 1 pt
  13. Open maintenance requests are logged with a status and an expected completion date Yes / No 1 pt
  14. The planned maintenance calendar is being followed Yes / No 1 pt
  15. The decor and furniture meet current brand standards Yes / No 1 pt
  16. Number of pieces of equipment out of service Number
  17. Equipment out of service, if any Short text
  18. Overall cleanliness Rating
    • Excellent 5 pts
    • Good 4 pts
    • Acceptable 3 pts
    • Below standard 1 pt

5. Inventory and food cost 17 items

  1. Inventory counts are completed at the required frequency Yes / No 1 pt
  2. Actual food cost is within the target variance to ideal food cost Yes / No 1 pt
  3. Actual food cost for the last period (%) Number
  4. Variance between actual and ideal food cost (percentage points) Number
  5. Waste is recorded on a waste log every shift Yes / No 1 pt
  6. Recorded waste is reviewed and its main causes are being addressed Yes / No 1 pt
  7. Orders are built from forecast and par levels, with no significant overstock or outages Yes / No 1 pt
  8. Deliveries are checked against invoices and discrepancies are claimed Yes / No 1 pt
  9. Stock is dated and rotated using first in, first out Yes / No 1 pt
  10. Employee meals are recorded according to policy Yes / No 1 pt
  11. High-value items are counted daily Yes / No 1 pt
  12. Transfers between restaurants are recorded Yes / No 1 pt
  13. Labour cost is within target for the last period Yes / No 1 pt
  14. Labour cost for the last period (%) Number
  15. Sales forecasts are reviewed and adjusted weekly Yes / No 1 pt
  16. The profit and loss statement was reviewed with the restaurant manager Yes / No 1 pt
  17. Restaurant manager's understanding of the food cost drivers Rating
    • Strong 5 pts
    • Adequate 3 pts
    • Weak 1 pt

6. Cash and controls 15 items

  1. Tills are assigned to one employee each and counted at the start and end of the shift Yes / No 1 pt
  2. Cash over and short is within the company tolerance Yes / No 1 pt
  3. Cash over or short for the last 7 days (dollars) Number
  4. Cash drops are made when the till exceeds the set limit Yes / No 1 pt
  5. The safe is locked and its count matches the safe log Yes / No 1 pt
  6. Deposits are prepared and made as required and deposit slips are validated Yes / No 1 pt
  7. Voids, refunds and deletions require a manager and are reviewed daily Yes / No 1 pt
  8. Discounts and promotions are applied according to policy Yes / No 1 pt
  9. Employee and manager meal discounts are within policy Yes / No 1 pt
  10. Keys, safe combinations and alarm codes are restricted and changed after manager turnover Yes / No 1 pt
  11. Security cameras are working and recordings are retained for the required period Yes / No 1 pt
  12. The back door is locked and opened only according to procedure Yes / No 1 pt
  13. Coupons and gift cards are controlled and reconciled Yes / No 1 pt
  14. Void and refund rate for the last period (%) Number
  15. Cash control discipline at this site Rating
    • Strong 5 pts
    • Adequate 3 pts
    • Weak 1 pt

7. Action plan follow-up 16 items

  1. Action items from the previous district manager visit have been completed Yes / No 1 pt
  2. Number of action items still open from the previous visit Number
  3. Date of the previous district manager visit Date
  4. Corrective actions from the last public health inspection have been completed Yes / No 1 pt
  5. Corrective actions from the last brand standards or franchisor audit have been completed Yes / No 1 pt
  6. Customer satisfaction results are posted and reviewed with the team Yes / No 1 pt
  7. Customer satisfaction score for the last period (%) Number
  8. Customer complaints are answered within the required time Yes / No 1 pt
  9. Sales results against budget and last year were reviewed with the restaurant manager Yes / No 1 pt
  10. Current marketing promotions are executed correctly Yes / No 1 pt
  11. The restaurant manager has set goals for the next period Yes / No 1 pt
  12. Priorities and deadlines for the next visit were agreed with the restaurant manager Yes / No 1 pt
  13. Name of the restaurant manager Short text
  14. Overall assessment of the visit Rating
    • Exceeds expectations 5 pts
    • Meets expectations 4 pts
    • Needs improvement 2 pts
    • Unacceptable 1 pt
  15. Top three priorities before the next visit Comments
  16. Recognition and positive observations Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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