Moneyball 2.0 Leadership Program Exam

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Introduction

After completing the Manager training in the Leadership Academy modules and the selected RM leadership program modules, the Manager is now fully prepared to take the final exam. During this exam, the Manager will showcase their knowledge of the program and be assessed on how well they have retained the material and their ability to implement the learnings to increase performance in their own store.

The final exam presentation is an opportunity for the Manager to demonstrate their skillset and mindset to members of the Market Management team.

The exam consist of 4 subjects (2/8/10/10 minutes) and a validation (10 minutes) with a total duration of the exam being 40 minutes. Additional the Manager gets 20 minutes to prepare for a case, they pick at the beginning of the exam (one of the four subjects, for the rest of the subjects the Manager has prepared before meeting up for the exam).

Learning Objective

The Manager is expected to have a Commercial mindset, which is the ability to create operational excellence by leading and developing people in alignment with our COMPANY VIRTUES.

The Manager is required to demonstrate the commercial mindset by mastering the Circle of Operational Excellence with both people and operational perspectives

The Manager will evaluated on the following criteria:

  • Is the Manager capable of demonstrating a Virtue Based Leadership Mindset?
  • Is the Manager capable of demonstrating both people and operational skills?
  • Is the Manager capable of leading and developing people with a people-centric mind-set?
  • Is the manager capable of demonstrating skills to manage the Operational Requirements regulations and guidelines?
  • Is the manager capable of demonstrating skills to lead Employee Engagement in all areas of the Juicer employee lifecycle?
  • Is the manager capable of demonstrating skills to lead the team aiming to deliver a perfect Guest experience every time?
  • Is the manager capable of demonstrating improvement of Store performance based on detailed actions in the performance review (MORS)

Presentation Structure

The Manager will present a total of four subjects during the exam. The Trainer and the Censor is obligated to uphold a dialogue during the presentation of each subject to ensure that all essential aspects of the training are covered.

The Examinator is the person having delivered the majority of the Manager training and is responsible for guiding the dialogue to exploit the Managers full potential while following the agenda during the presentation.

The Censor is responsible for keeping track of time and ensuring that all are evaluated fair and equally in line with above Performance Indicators & Learning objectives.

The Manager will throughout the exam cover a prepared full MORS template for their store, Select one action from from the MORS and solve a Case Study by activating relevant Leadership Skills learned from the Program.

The Presentation FLOW

1. Introduction: 2 min – Tool: PowerPoint

2. MORS template: 8 min – Tool: PowerPoint/Excel

3. One action from MORS: 10 min – Tool: PowerPoint

4. Case Study: 10 min – Tool: PowerPoint

The Manager will create the presentation based on the structure and time limits provided above. During the presentation, time must be set aside by the Manager for the Examinator and Censor to ask questions. These questions will focus on clarifying the content and evaluating how well the Manager meets the Learning Objectives.

PLEASE NOTE: THE MANAGER MUST HAVE FILLED OUT AND UPDATED THEIR COMPLETE EXCEL TOOLBOX AND MORS TEMPLATE IN ORDER TO ATTEND THE EXAM.

1: Introduction (2 Minutes)

The Manager will start the exam by presenting their own most important Leadership Virtues; one people and one operational focused Virtue. The Manager will explain how they strive to use them in alignment with Company Virtues in their daily work.

2: MORS template (8 Minutes)

WHY: Manager to present why it is important to work with this tool and explain main theory from the module.

WHAT: Manager to explain the main functions of the MORS template.

HOW: Manager to present and argue for overall store performance. And select one action from the MORS to be used in the following Deepdive presentation.

3: Deep dive in one action from MORS (10 Minutes)

WHY: Manager to present why it is important to work with this action above the others from a performance perspective

WHAT: Manager to explain what result you expect the choosen action to deliver

HOW: Manager to present the action in detail (Short term: What do you do, how do you do it, when do you do it and Long term: what is your new habit/rutine or how do you follow-up) and explain the theory in detail

4: Situational Leadership Case (10 Minutes)

WHY: Based on the picked Case Study, Manager to select two leadership skills to show situational leadership and explain the main theory.

WHAT: Manager to present the content in the picked Case Study.

HOW: Manager to present an action plan to solve the situation in the picked Case Study and improve circle of operational excellence, both short- and long term.

The Manager will be asked to explain the root cause of the selected situational study case.

Manager to apply and activate skills amongst the remaining skills:

Leadership Academy modules

  • Store Maintenance
  • Employee Development Talks
  • Disciplinary Actions
  • Food & Bar safety
  • Employee Engagement
  • Recruitment
  • Onboarding
  • Brand Behaviour
  • Shift Planning
  • Supply Chain Management

RM leadership program modules

  • Pipeline
  • Critical Thinking
  • Communication
  • Follow up
  • Mentoring
  • Torch-Beare

Validation

The Manager will be rated from 1-4 points within each subject:

Both The Examinator and Censor will each download and/or print the VALIDATION SHEET to take notes, provide constructive feedback and give a final rating.

When validating, the Censor first presents their validation the to the Examinator and the Examinator complements the validation with their observations. The mutual validation is then presented to the Manager by the Examinator following the validation sheet.

In case of disagreement between the Censor and Examinator it is the Censors validation which is given to the Manager

The Manager will receive the following score based on their presentation:

AFTER A COMPLETED EXAM, THE MANAGER IS QUALIFIED TO RECEIVE A DIPLOMA AND CERTIFICATE

The Following is for Trainers only, content is password protected

Download Exam Cases here: EXAM CASES

Download the Certificate here: CERTIFICATE

Download the Assistant Store Manager Job Description here: Job Description - Assistant Store Manager

Download the Store Manager Job Description here: Job Description - Store Manager

Download the District Manager Job Description here: Job Description - District Manager

Ensure a nice-looking Counter Product Display
Double check prep for the rest of the day
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
Carry out 2nd shift-change
Carry out evening temperature check
Execute re-stock
Control the music
Pre-clean: Guest Areas
Pre-clean: Stations
Register Afternoon traffic as done on RiskProof
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Ensure a nice-looking Counter Product Display

Maintain a presentable look of the counter products throughout the afternoon

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Double check prep for the rest of the day

- Is the prep for sure going to last for the whole day?
- If not, prep the missing ingredients and inform the BM of lacking prep

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Carry out 2nd shift-change

- If another shift change is incorporated in DWCF
- Follow shift-change procedures

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Carry out evening temperature check

Use the pyrometer to check the temperatures of all fridges and freezers in the store

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Execute re-stock

- Go through the whole bar area and check how much stock of each item there is left compared to the ideal stock list
- Write down a list of all needed items for the bar to be fully restocked for the next day
- Get the items in the stockroom
- Distribute the items to their designated place in the bar
- Restock done
- This should last until the following day’s restock is executed

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Control the music

- Choose [3. Afternoon] playlist from the music app
- Ensure suitable music volume

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Pre-clean: Guest Areas

- Wipe off all tables and seating
- Wipe off all trashcans tops
- Sweep the floor thoroughly
- Wipe off Coffee Corner and organise all coffee condiment
- Place back all furniture / plants and other interior elements to its designated place
- Puff up pillows and organise them at their designated place

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Pre-clean: Stations

- Sweep the floor thoroughly
- Clean facades (fridge and cabinet doors) in whole bar thoroughly with a multipurpose cleaner
- Disinfect all handles

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Register Afternoon traffic as done on RiskProof
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Turn on machinery
Check yesterday’s cleaning of the bar area
Open Tech Devices
Setup Guest Area
Check temperatures
Distribute cloths and gloves
Disinfect prep area
Prep all workstations
To-go area
Set-up Display
Start music – [1. Morning]
Make sure the store is presentable and well-functioning for opening
Finish all remaining prep on the juice station
Tidy Customer Area + Toilet & Outdoor Area - every 30th minute
Carry out cleaning tasks
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Turn on machinery

- Dishwasher
- Sandwich grills
- Coffee station
- Blenders
- Centrifuge
- Fridges and freezers
- Digital menu screens

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Check yesterday’s cleaning of the bar area

It is your responsibility to sort it out before opening
Inform BM of lacking cleaning procedures
    - Bar Floor
    - Facades
    - Surfaces
    - Cabinets

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Open Tech Devices

- Type in 1x coffee on your employee number
- Check if the order appears on the List
- If it doesn’t, try and reconnect the List
- Check terminals

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Setup Guest Area

- Check yesterday’s cleaning
- Setup whole Customer Area & the Outdoor, so it looks nice and welcoming for the morning guests
- Puff up all pillows and place them neatly

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Check temperatures

- Use the pyrometer to check the temperature
- Register temperatures in RiskProof

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Distribute cloths and gloves

- Place 1 cloth next to the espresso machine steamer
- Place 2 cloths at the dishwashing area
- Make sure there is enough gloves until next Shiftchange

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Disinfect prep area

Apply a few sprays of sanitiser and wipe off with a cloth

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Prep all workstations

- Check remaining prep
- Follow Ideal Prep
- Write down in a list with all needed prep

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To-go area

All to-go material should be placed on the designated to-go area and filled up with following items

  • Large + small bags
  • Staplers
  • Cup-holders
  • Counter product boxes
  • Stickers
  • (App flyers, napkins, marking pen, shot lids)

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Set-up Display

Set-up coffee condiments, arrange coffee porcelain cups,  juice display and re-fill Counter Product by following CP guide

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Start music – [1. Morning]

Control the volume

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Make sure the store is presentable and well-functioning for opening

- Clean surfaces thoroughly before open
- Ensure all equipment used for prepping is discarded
- Unlock and open doors 5 minutes before opening time

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Finish all remaining prep on the juice station

- Finish all remaining prep
- If a guest enters the store, immediately stop prepping
- Welcome all guests with a smile (1st priority no matter what)

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Tidy Customer Area + Toilet & Outdoor Area - every 30th minute

- Regularly tidy customer areas minimum every 30 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture

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Carry out cleaning tasks

- Never let cleaning tasks compromise a guest experience
- Get cleaning tasks done before lunch rush

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The store must look open and welcoming
Pre-Close Sandwich station
Pre-Close Salad station
Pre-Close Juice station
Pre-Close Till area and send out area
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The store must look open and welcoming

- Keep the doors open
- Focus on the welcome and recognise all guests approaching the store with a hello and a smile

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Pre-Close Sandwich station

- Clean chopping boards with soap and hot water before dishwasher
- Change all canteens
- Wipe off cooling grave with both multipurpose spray and sanitiser
- Deep clean sandwich station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Salad station

- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean salad station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Clean area below juice cups, straws and lids
- Deep clean sneezeguard and all splash guards dividing the workstations
- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean juice station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Till area and send out area

Deep clean the till area and send out area countertop

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Refresh all workstations and prepare for rush
Check all bar bins
Clean dishwashing area
Counter products
Sweep bar floor
Customer area
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
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Refresh all workstations and prepare for rush

- We need to be 100% prepared on all workstations to execute the rush to perfection
- Refill all ingredients and displays
- Refill all work material and equipment
- Wipe off all surfaces
- Disinfect all touch points with sanitiser

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Check all bar bins

Change all bar bins and trashcans

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Clean dishwashing area

- Run all equipment on the dishwasher station through the dishwashing machine
- Place back all clean equipment at their designated places
- Tidy and clean dishwashing area

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Counter products

Ensure Counter Products are filled according to the Counter Product Guide

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Sweep bar floor

Sweep floor thoroughly by asking fellow Juicers to quickly move away

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Customer area

- Clean tables with sanitiser
- Change trashcans if more than 25% filled
- Puff up pillows
- Arrange furniture back to their designated places
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Refresh all station
Refresh Customer Area
Counter Display
Check defrosted meat
Sweep bar floor
Empty all bar bins
Change cloths and fill up gloves
Clean dishwashing area
Take out trash
Tidy stockroom
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Refresh all station

- Fill up canteens using FIFO
- Fill up sandwich bread using FIFO
- Double check if there are enough prepped ingredients
- Clean sandwich grills
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitiser
- Refill all necessary equipment on the station

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Refresh Customer Area

- Sweep the floor
- Clean all tables and chairs with a wet cloth and multipurpose cleaner
- Change the trash bin if it is more than 20% filled
- Arrange all furniture back to its designated places
- Puff up pillows

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Counter Display

Ensure Counter Products are filled according to the Counter Product Guide

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Check defrosted meat

Double check that the procedures for defrosting meat have been followed – Defrost more if needed

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Sweep bar floor

Sweep the bar floor

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Empty all bar bins

Change all bar bins if more than 20% filled

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Change cloths and fill up gloves

- Gather all the used cloths and place them in the designated laundry bag
- Take the needed number of new cloths and place them in their designated place in the bar
- Make sure there is enough gloves for the rest of the day

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Clean dishwashing area

- Make sure all equipment on the dishwasher station have been run through the dishwashing machine
- Place back all equipment at its designated place
- Clean and tidy the whole dishwashing area
- Disinfect the sink

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Take out trash

- Collect all cardboard and bin bags
- Move all trash to their designated trash container

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Tidy stockroom

- Arrange all goods of the stockroom and ensure everything is placed at their designated place
- Clean the fridge and the freezer handles with a cloth and multipurpose spray
- Sweep the stockroom floor

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Sandwich station
Salad station
Juice station
Close Coffee Grinder
Clean and organise to-go area
Clean the grill area when grills have cooled down
Deep clean all sinks
Clean counter product displays
Clean Customer Area & Toilet
Do EOD count
Till area
Close down dishwasher
Take out trash and cardboard
Sweep the bar floor
Change the last bar bin(s)
Wash bar floor
Double check all equipment is turned on/off correctly
Deposit EOD cash
Close store
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Sandwich station

- Turn off the grills
- Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
- Place pesto and tabasco in the sandwich fridge
- Make sure all lids are placed on all canteens in the cooling grave
- Clean all surfaces on the sandwich station
- Double check if all facades are clean
- Close possible open bread bag(s)
- Double check the cleanliness of the whole sandwich station

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Salad station

- Wash measure cups and tongs
- Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the toppings
- Place the lemon juice and pesto in the fridge overnight
- Clean all surfaces on the salad station
- Double check if all facades are clean
- Double check the cleanliness of the whole salad station

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Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Organise blender stations for the morning
- Clean fruit knife and chopping board in hand with soap and hot water
- Disassemble centrifuge: tamper, sieve, steel basket, pulp cover, steel cover
- Deep clean the centrifuge machine using a sponge and multipurpose cleaner and drying off with a clean cloth
- Deep clean sieve with soap and a sponge and rinse it thoroughly with water
- Deep clean steel basket, pulp cover and steel cover with soap, hot water and a sponge and rinse thoroughly with water
- Clean table top surface of centrifuge area and assemble the centrifuge again
- Clean pulp bucket in dishwasher and tie a new bin bag
- Scrub spill can and centrifuge scraper with soap and a brush before placing in dishwasher
- Clean all surfaces on the juice station
- Double check if all facades are clean from pre-clean
- Double check the cleanliness of the whole juice station

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Close Coffee Grinder
  • Close the hopper gate so that no beans can fall into grinding chamber
  • Grind out all coffee left in grinder burr chamber and throw
  • Remove hopper from grinder and place beans into an overnight bag or container
  • Apply steam from machine steam wand to all areas of the hopper
  • Wipe hopper dry with a non abrasive cloth or paper towel
  • Place hopper back on grinder
  • Brush off excess coffee around grinder area and wipe over grinder with dry cloth
  • Turn grinder off

* If store has 2 x grinders repeat this process on both

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Clean and organise to-go area

Clean below all to-go material and organise area for the next day

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Clean the grill area when grills have cooled down

- Brush grills using a steel brush
- Use an empty pesto bottle to blow away any excess breadcrumbs
- Clean grill crumb catchers
- Clean grill area thoroughly: on top, on sides, below and handles wet cloth

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Deep clean all sinks

- Scrub all surfaces of the sinks with a sponge, soap and water
- Pull up sink strainer and remove dirt
- Remove soap and dirt with 5 pieces hand towels
- Wipe off the tap and all surfaces in each sink with a cloth and a sanitiser

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Clean counter product displays

- Waste all remaining counter products using the waste feature on the list
- Clean counter product display tiles and the surface below
- Clean display glass

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Clean Customer Area & Toilet

- Change last trashcans
- Double check and redo toilet pre-clean procedures if needed
- Clean tables in Customer Area if needed
- Stack as many chairs on top of the tables as possible
- Sweep floor if needed
- Wash the floor in whole Customer Area and the toilet walking backwards towards the bar using 2-3 mop heads

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Do EOD count

Close down POS

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Till area

- Move all items away from the till area and clean the tabletop surface with multipurpose cleaner
- Disinfect the area paying attention towards countertop, iPad screens and card terminal number pad

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Close down dishwasher

- Disassemble the dishwasher and press the “empty” button to remove all water from the dishwasher
- Clean the grates and drain filter
- Wipe off the bottom of the dishwasher with a clean cloth
- Turn off the dishwashing machine and assemble the dishwasher again for the morning

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Take out trash and cardboard

Follow procedures according to where your containers are located

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Sweep the bar floor

Sweep the bar floor thoroughly

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Change the last bar bin(s)

Change all the remaining bar bins

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Wash bar floor

- Prepare water and soap
- Pour out the soap mix on the floor and scrub the whole floor thoroughly with the floor scrubber
- Use the floor scraper to move all water and dirt into the drain
- Take five pieces of hand towel/paper roll and remove leftover dirt from the drain
- Use a clean mop head and sweep the entire floor until it is completely shiny

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Double check all equipment is turned on/off correctly

Fridges, freezer, and espresso machine are kept on and that all fridge doors are closed properly

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Deposit EOD cash

Deposit money bag in the safe or nearby bank

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Close store

- Turn off the lights
- Lock the doors

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How to videos

Cleaning Tasks

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