This floor management certification template helps restaurant and food service teams evaluate a manager’s competency across kitchen and front of house operations. Assess holding times, transfer zone practices, toasting and fryer standards, meat handling, and time and temperature control to prevent cross contamination. Verify handwashing, hygiene, dishwashing in a three compartment sink, sanitizer concentrations, and cleaning routines. Review guest experience criteria including greetings, suggestive selling, teamwork, receipt verification, table turns, and check back practices. Confirm labeling, drink station upkeep, uniform standards, and manager table visits to ensure consistent quality and safety.
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