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DDMMIITT ((DDiissttrriicctt MMaannaaggeerr--IInn--TTrraaiinniinngg))
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DMT-002 (04-13) For Company & Franchise Use ©2013 Hardee’s® Restaurants LLC. All Rights Reserved.
Candidate Name: _______________________________________
District Number: _______________________________________
Assessment Date: _______________________________________
Assessment Score: _______________________________________
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DMIT Qualifying Assessment
Candidate Instructions
Use dark color ink and PRINT. For each question, mark () or write in the most correct answer. Be sure to review your answers before you return your completed test to your District Manager or Franchise Owner/Operator.
Your Name: _______________________________ Date: __________________
DM Name: _______________________________ Restaurant: __________________
Scoring
The Candidate must score a minimum of 90.0% on this assessment to continue in the DMIT selection process.
The District Manager administers and scores the assessment.
Allow one point per question.
Best Practice: VPO/RDO or Franchise Owner/Operator administers the assessment to the Candidate.
The District Manager (VPO/RDO or Franchise Owner/Operator) reviews the assessment with the Candidate.
Scoring Points Possible Total Correct
People Development and Leadership 30
Operational Excellence 25
Guest Service Excellence 15
Financial Excellence 30
Enter total number of correct answers = 100
Assessment Passed (90% or higher) ........ 90 to 100 correct
The District Manager (VPO/RDO or Franchise Owner/Operator) records the Candidate’s percentage score on the DMIT Selection Guide and on the DMIT Program Enrollment Form (last page of the guide).
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DMIT Qualifying Assessment
People Development and Leadership
1. How does “Talk In” relate to coaching?
It “models the way” It is part of “connect”
It allows you to “require” None of the above
2. DiSC® Dimensions of Behavior helps you discover and capitalize on your unique behavioral strengths.
True False
3. What is the coaching approach that provides immediate on-the-spot feedback to a person?
One-way coaching Directive coaching
Two-way coaching Performance coaching
4. Define “Model” (or modeling) . . .
_________________________________________________________________________
_________________________________________________________________________
5. What is an example of a type of “boundary” that you must set for others as the Leader?
Modeling Appropriate behavior
Guest feedback Coaching
6. Delegating authority is an example of . . .
Mentoring behaviors Managing behaviors
Leading behaviors None of the above
7. Describe the role of a Crew Trainer (CT) . . .
_________________________________________________________________________
_________________________________________________________________________
8. A problem can be broken down into what three elements . . .
Performance – People – Training People – Procedures – Tools
People – Process – Tools None of the above
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DMIT Qualifying Assessment 9. As a Leader, you must determine when you should use managing behaviors and when you
should use leadership behaviors.
True False
10. Define what is meant by “at will” employment . . .
_________________________________________________________________________
_________________________________________________________________________
11. Effective coaching requires real facts, results or observations.
True False
12. When you "take action" you are trying to . . .
Improve performance levels Solve a problem, execute something, or follow through on your decision
Refocus on what must be done now None of the above
13. “Require” can be best described as . . .
Do as I do Closing a performance gap
Force an employee to perform Holding people accountable
14. The statement; “When you do this, it means that . . .” is an example of . . .
Assess How
Observe None of the above
15. Identifying gaps between a standard and what is actually happening is part of the problem diagnosis process.
True False
16. What does “SMART” stand for?
Specific – Measurable – Achievable – Results Orientated – Time Limit
Specific – Measurable – Achievable – Repeatable – Time Limit
Specific – Measurable – Actionable – Relevant – Timely
Specific – Measurable – Appropriate – Realistic – Timely
17. Define “leader-led training”.
_________________________________________________________________________
_________________________________________________________________________
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DMIT Qualifying Assessment 18. As a Leader, your ability to influence others requires you to adjust your style and leadership
approach based on your own personal style and readiness levels.
True False
19. If you are motivated to solve problems and get immediate results, your DiSC® behavior style is most likely . . .
Conscientiousness Influence
Steadiness Dominance
20. Typically, Development Plans address . . .
Growth gaps Coaching gaps
Disciplinary issues None of the above
21. Coaching can be defined as . . .
Holding others accountable Clarifying the gap in performance verses what is expected
One-way communication Feedback to develop knowledge, skills and abilities
22. What tool is used to conduct a self-assessment of “where I am today” or “where I want to be tomorrow”?
Coaching Worksheet DiSC® Profile
Development Checklist None of the above
23. List the first 3 steps of The Decision Making and Planning Loop . . .
(1) ___________________________
(2) ___________________________
(3) ___________________________
24. List the last 3 steps of The Decision Making and Planning Loop . . .
(4) ___________________________
(5) ___________________________
(6) ___________________________
25. Define “benchplanning” . . .
_________________________________________________________________________
_________________________________________________________________________
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DMIT Qualifying Assessment 26. Which item below would be the most difficult for a person with a directive behavior style
preference?
Getting to the point Problem solving
Listening Completing tasks
27. Which of the following is the best example of an “open ended” question?
Explain why you were late today? Are you feeling ill today?
Who still needs a break? Have you seen my keys?
28. The purpose of discipline is to motivate, not to punish.
True False
29. Why should a management subordinate (such as a Shift Leader or General Manager Trainee) complete their own Development Checklist and Development Plan?
_________________________________________________________________________
_________________________________________________________________________
30. List the C.O.A.C.H. acronym . . .
(C) ___________________________
(O) ___________________________
(A) ___________________________
(C) ___________________________
(H) ___________________________
Operational Excellence
1. Operation QSC can be best described as . . .
The process that utilizes the The foundational standards by which we Restaurant Operating System (ROS) achieve Operational excellence
A system of checklists, posters None of the above and other Operation tools
2. Describe how you would determine if your restaurant has excessive drive-thru wait times.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
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DMIT Qualifying Assessment 3. "Pathing In" refers to . . .
The outgoing PIC conducting their Completing a Restaurant Visit Recap prior last path before they leave to starting a shift
The incoming PIC paths at the start None of the above of their shift to determine priorities
4. Where can you find information on how to calibrate equipment?
Operation Procedures Manual QA Manual
Quick Fix Manual Management Procedures Manual
5. What is the minimum distance chemicals should be stored away from the hot water heater or other heat generating device?
6 inches 1 foot
3 feet 6 feet
6. What does MSDS stand for?
_________________________________________________________________________
7. What is the temperature range of the “food danger zone”?
45° to 155°F 41° to 140°F
38° to 140°F None of the above
8. "Talk In" helps the Person-in-Charge . . .
Set standards and expectations Connect with the Crew
"Path In" None of the above
9. Cross-contamination is spreading bacteria from one area to another or from item to item. Utensils, clothes, food and people can be a vehicle for cross-contamination.
True False
10. Describe why the back door cannot be blocked by trash, stock, etc. during operating hours.
_________________________________________________________________________
11. Verbal pathing can be used by the Person-In-Charge if . . .
You are at minimum staffing level Sales volume is low
The Pathing Check is used None of the above
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DMIT Qualifying Assessment 12. The Circle of Influence can be defined as . . .
Ensuring that Guest recovery and Those things done in each person's kitchen areas are maintained immediate area that impact QSC
Working with your friends Primary and secondary responsibilities
13. Describe how to validate verbal pathing . . .
_________________________________________________________________________
_________________________________________________________________________
14. When you delegate a task, you . . .
Continue to Model – Coach – Require™ Assign your most experienced or first available Crew Person to the job
Always maintain control and None of the above responsibility
15. When filtering shortening, what is the minimum time to circulate the oil in the filter machine?
3 minutes 7 minutes
5 minutes None of the above
16. Verbal pathing, when appropriately applied, can replace the need to physically path the restaurant.
True False
17. Describe what do in the event of a robbery . . .
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
18. Using the method of "Talk Out" allows the Person-In-Charge to . . .
Evaluate how well the shift went Reconnect with a Crew Person
Discuss the current status of the None of the above restaurant with the incoming PIC
19. Hot foods must be cooled from 140° to 70°F or below within two hours.
True False
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DMIT Qualifying Assessment 20. One way to evaluate how well a shift is managed is to . . .
Review your "game plan" Review your shift's checklists
Ask your Crew for feedback None of the above
21. The time limit for safe food product transfer to another restaurant is . . .
20 minutes 45 minutes
30 minutes None of the above
22. List four items that relies on the water system that a restaurant cannot dispense during a boil order directed by your local authority . . .
___________________________
___________________________
___________________________
___________________________
23. Describe how to handle a Guest’s claim of a foodborne illness . . .
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
24. Drive-Thru Operating System (DTOS) is designed to help . . .
ROS positioning Accuracy and efficiency
Balanced food flow None of the above
25. List the four baked biscuit appearance quality standards . . .
___________________________
___________________________
___________________________
___________________________
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DMIT Qualifying Assessment
Guest Service Excellence
1. What is step one in the “Six Steps of Providing SuperStar Service”?
Opening doors for Guests Smile/Eye Contact
Friendly greeting None of the above
2. At the drive-thru, Guests should be greeted at the menu board or OCB. . .
Immediately Within 45 seconds
Within 30 seconds None of the above
3. What are two important steps in Guest greetings and closings?
Look good and act like you care Ensure teamwork & cleaning is happening
Smile and establish eye contact None of the above
4. List in order the “Five Steps of Table Service Scripting” . . .
(1) ___________________________ (4) ___________________________
(2) ___________________________ (5) ___________________________
(3) ___________________________
5. The Guest complaint standard is 1 to 1.5 per restaurant.
True False
6. Define “secondary responsibility” . . .
_________________________________________________________________________
_________________________________________________________________________
7. When delivering a dining room order with two Thickburger® baskets, you use . . .
No tray liner and bring the tray back No tray liner and leave the tray
A tray liner and bring the tray back None of the above
8. List in order the “Five Steps of Drive-Thru Scripting” . . .
(1) ___________________________ (4) ___________________________
(2) ___________________________ (5) ___________________________
(3) ___________________________
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DMIT Qualifying Assessment 9. For safety purposes, employee vehicles are pulled to a designated area in the front of the
restaurant only during daylight hours.
True False
10. Define drive-thru “window time”.
_________________________________________________________________________
_________________________________________________________________________
11. What is the frontline service time standard for breakfast?
2 minutes, 30 seconds or less 4 minutes or less
3 minutes or less None of the above
12. At the drive-thru, when should a drink and straw go “out the window”?
With the food and condiments Within 45 seconds
When collecting payment None of the above
13. Vehicles are pulled forward to a designated area only when the next vehicle’s order is ready and the order for the Guest at the window will not be available for more than . . .
15 seconds 45 seconds
30 seconds None of the above
14. The Person-In-Charge can ask for proof or documentation for any service animal, such as a guide dog before permitting the animal into the restaurant.
True False
15. Daily cleaning assignments are considered part of “primary responsibilities.”
True False
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DMIT Qualifying Assessment
Financial Excellence
Note: Standards are for Hardee’s® Restaurants LLC company operated restaurants. Franchise restaurants may have different standards. Ask your District Manager or Franchise Owner/Operator for details.
1. Describe the role of a “deposit witness” . . .
_________________________________________________________________________
_________________________________________________________________________
2. What is your company’s standard for sales?
_________________________________________________________________________
3. What is your company’s standard for EBITDAR (or franchise equivalent)?
_________________________________________________________________________
4. The back door cannot be opened when the safe is open.
True False
5. List four ways that the restaurant can lose food cost . . .
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
6. Describe your company’s standard for food cost variance . . .
_________________________________________________________________________
7. Restaurant Self-Evaluation Audits are conducted each period.
True False
8. What is “net sales”?
Total sales after advertising Amount left after subtracting cost of expenses materials
Actual sales for the period None of the above
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DMIT Qualifying Assessment
9. How many members of the restaurant management team can have access to the smart safe’s manual drop vault?
2 (GM + 1 other) 4 (GM + 3 others)
3 (GM + 2 others) None of the above
10. Describe how “suggestive selling” and “selling up” impacts sales and profitability . . .
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
11. Management is permitted to work a Cashier’s drawer when the Cashier is on break or the Cashier is not available to serve the Guest.
True False
12. What is the maximum amount of cash permitted in a Cashier’s drawer during non-peak sales periods?
$150 $350
$250 None of the above
13. If currency is suspected to be counterfeit, the Cashier should . . .
Return the bill and ask for another Keep the bill and make change form of payment
Ask the PIC to contact the police None of the above
14. What is the term used for the process for closing out the day on the POS/Back Office System?
Closing the restaurant Counting the deposit
Ring out Print up
15. What is your company’s standard for labor?
_________________________________________________________________________
16. Describe what is meant by “actual verses ideal food cost” . . .
_________________________________________________________________________
_________________________________________________________________________
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DMIT Qualifying Assessment 17. It is acceptable to search a Crew Person’s clothing if you suspect them of hiding cash or
company property on themselves.
True False
18. What is the term used for controlling costs by recording them in the Cash Control Workbook (or Franchise equivalent)?
Balancing your budget Bottom Line
Checkbook spending Financial accuracy
19. “Operating Income” on a P&L Statement can be defined as . . .
Income including other income Profit after cost of goods and operating and expenses but before taxes income
Sales or revenue None of the above
20. When should the amount of money in the safe be verified on a daily basis?
After each “rush” At 2 pm.
At open, shift change, and close None of the above
21. List four preventative measures that can help stop Crew product theft or giving away food to friends . . .
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
22. Profit & Loss Statements, along with all supporting reports and documentation, must be reviewed line-by-line (in detail) each period by the General Manager.
True False
23. What resource provides suggestions, ideas and actions to help identify possible causes of financial and other issues that impact Operations?
Management Procedures Manual Operation Standards Guide
Achieving Standards Guide None of the above
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DMIT Qualifying Assessment 24. Describe how to manually calculate a “build to” level for 12 ounce hot cups (in cases) . . .
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
25. Describe your company’s slip-resistant footwear program and how it impacts a restaurant’s financials . . .
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
26. Describe how to handle a workers’ compensation claim notice . . .
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
27. What is the standard for controllables?
_________________________________________________________________________
28. Counterfeit pens or detection boxes are only used for $50 or $100 bills.
True False
29. Define “controllables” on a Profit & Loss Statement?
_________________________________________________________________________
_________________________________________________________________________
30. Describe how to correct an error on a Profit & Loss Statement . . .
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
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