This brasserie operations audit template helps managers assess front of house and bar standards across the venue. It covers building and exterior presentation, terraces and car parks, signage and lighting, and daily readiness. It guides reservation handling, host station setup, pre shift briefings, menus and allergen availability, and target tracking. Bar sections include back bar organization, fridge schematics, glassware, speed rails, hygiene and stock presentation, licensing and compliance displays, and EPOS readiness. Service behaviors, guest greeting, tab setup, and cocktail preparation to spec are included to maintain consistent hospitality standards.
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