P10 2024
P10 started with an overall reorganization of all training systems and job aids in the stores. Presentation binders have been deployed in each store.
Training Master sheets for each store were created and updated by the stores.
Meetings during this period focused on that the job is changing and evolving, deadlines. Training will become the key component to all of this change. Key things that have been taken away from GM responsibility were highlighted while focusing on the fact that training will give them more free time. Focus must be placed on making sure products are checked before they enter the oven. Rim Size Portion Placement all must be checked before entering the oven. There has been a substantial effort placed on making sure every inside team member know what makes a perfect pizza. There has also been retraining for all AGM/AGM-R on making sure they can train the cut test. I found that this knowledge was sitting at the GM level and not being passed on.
Day 1 training has been started with all team members outside of orientation. This started with answering phones, taking an order and making a twists to standard and will evolve to being a complete cut test. Long term the goal is that every team member will interact with dough on at least a basic level and gain understanding of the dough making process. Having new team members on dough will allow the management to flex as instructed into the quality captain or expediter positions.
Maria has completed initial dough training. I plan to follow up with her again in 2-3 weeks to refine her process and verify cut test knowledge. She has made great progress with her product.
Sides Training Completed for all inside team members.
Toppings and Portions training in progress by 10-20-24.
Temperature Stick and QR links to required in store information for Health and FSE inspections. Attached.
Updated driver closing contract. Attached.
OA scorecards made and deployed for each store. Emphasized we are past due for another inspection. Attached
Phase 1 - Quality Captain Verification Program launch over the last 3 weeks. P11W1 is the first week of non negotiable product quality or the GM/AGM are working with that team member until they submit two great Quality Captain Verifications. Several stores have fallen short on this are spending additional time in store training those team members. I have put in extra time with Hannah showing her the process she needs to take to get her store under control here. 4/7 stores are currently hitting the mark so definite focus point over the next few weeks.
Phase 2 - Will continue the Zenput verification but add a bonus component to the score level employees based on VOC tracking on a periodic basis. This will start in P12. In P11/12 formal position charts will be deployed similar to when we trained on the expediter/runner positions to change the store mindsets.
Product Launches
Domino's Focus Points
New Frozen Product Dating Guidelines attached
Product Simplification on several existing products. Removal of Salami and Hearty Marinara.
Mac & Cheese Launch
Verified all training sign off sheets posted on walkins
My Core 4 training accountability for all management team members. Attached
Dough management certification books completed for all management team members. Attached
Dough Ordering Spreadsheets modified based on the one Andrew(Pcola) spoke on. Added historical tracking and made it a bit easier for GM to update and maintain over the long term. Completed for 3882, 3176, 5161. (complete for 3116, 8604). Ran into some issues with the the dough calculations due to increased sales in our market. Latest adjustments are working well.
Links to spreadsheets
Revision of the Dough Proofing Verification Form on Zenput
Revision of Opening, Lunch and Closing Checklists based on latest standards/systems.
Trainer job description created. Now Hiring sent out to the stores. Currently have three applications. Plan to meet with them in P11W2 for interviews and get an opportunity to see how they train and where they at.
3176 GM will be taking leave in 8 weeks so I have weekly focused training initiatives with each management team member. In particular her AGM Heidi and Cameron. This will ensure the store is ready for her 6-8 week leave. New MIT Francis is in training.
3116 GM will be taking leave in May/June so setting the foundational elements for what will be needed now. She currently has two AGM and one AGM-r.
Next focus will be ovens according the last webinar. Measuring the actual speed of the belts and not just what it's set at. Domino's claims 53% of ovens are not accurate. Oven recalibration for all stores will be happening. Building this into store visits for verification but GM/AGM are a integral part of the process as they must learn this information.