1. Mini Management Project
Busch GardensWilliamsburg
SOP  Opening Facility Checklist
GermanyCarts,Der Marktplatz,and Ski Mart
OPENING RESPONSIBILITIES
8:30am (Start Time)
 Pick up keys from the Gate Three Security
 Enter facilities, unlocking all doors
 Check E-mail for informational updates
 Make note of any VIP visits, education groups or special events for the day
 Review daily RCL report, looking at per cap, labor hours and cost of sales trends
 Check the attendance forecast and show schedule for the day
 Ensure all equipment has been turned on and is working properly
 Ensure Turkey cook is in kitchen
 Ensure Alpen and Ski Mart openers are there
 Ensure all team members are properly groomed and in full uniform
9:00am
 Create breaksheet for the day
 Ensure all products are dated and being rotated to be used on or before
expiration date
 Address any stock level issues, back orders, shot gun needs
 Wipe down all carts
 Check for call outs and adjust break sheet
 Check displays
 Ensure Dippin Dots freezers are turned on
 Issue tills to cashiers (right before opening)
 Sign in cashiers to registers
10:00am
 Ensure Ski Mart and Alpen open
 Ensure fresh or static displays are completed
 Check all guest areas to ensure they are guest ready
 Ensure cart shed is cleaned, swept and organized.
 Ensure that there is enough product prepped for lemonade cart
10:30am
 Conduct start up meeting, communicating all necessary information to the team
 Ensure LOD opens
 Ensure Marktplatz cashier has till and is signed in
11:00am
 Ensure Marktplatz opens
 Ensure TM from Turkey is weighing enough nuts for the day

2. Ongoing Daily Responsibilities
Product
 Monitor food quality throughout the day-temperatures
Plant
 Address any maintenance issues as they arise, submit work orders as needed
Procedures
 Communicate status of facility with closing sup
 Take lunch break
 Monitor guest service being delivered by team members
 Issue change as needed
 Assist areas as needed
 Monitor the service lines for facility integrity throughout the day
 Break closing sup
 Check e-mail before leaving for the day
 Communicate any necessary information to closing supervisor at the end of your
shift.
Profit
 Adjust labor hours as needed based on attendance/weather projections
Prevention
 Monitor team members to ensure proper cash handling procedures are being
followed
 Monitor facility for any safety concerns and take appropriate action as needed
(wet floor signs, umbrellas down, etc)
 Monitor the facility throughout the day for general food safety guidelines
 Ensure temperatures of PHF are being monitored and recorded, ensure
corrective action occurs as needed

3. Busch Gardens Williamsburg
SOP  Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
ALPENGEIST DRINK
 Record any wasted food
 Popcorn Machine
 Machine is turned off
 Kettle is cleaned properly, with no kernels or chemical left inside
 Outside of the kettle is scrubbed with no buildup
 Make sure parts that can be removed are cleaned properly and replaced
 Glass is wiped inside and out (use blue spray)
 Machine is wiped down on the inside and out
 Machine was pushed aside to get any kernels and popcorn that may have gotten
under it
 Measuring cups and popcorn scoop
 Washed, rinsed and sanitized in Deli
 Brought back and wrapped in plastic wrap
 Drink Machine
 Turn machine off
 Nozzles
 Removed and must have soaked in sanitizer solution
 Where nozzles were, make sure a sanitized rag was used to wipe where
drinks are dispensed, then a paper towel used to dry
 Nozzles replaced
 Grate washed, rinsed, sanitized and wrapped in plastic wrap
 Machine wiped down
 Nozzles, after replaced, wrapped in plastic wrap
 Icee Machine
 Machine is turned off
 Machine wiped down
 Tray and grate washed, rinsed, sanitized and grate wrapped in plastic wrap
 Churro Warmer
 Warmer is turned off
 Rack is washed, rinsed, and sanitized in Deli
 Warmer is wiped clean (use blue spray)
 No sugar/crumbs under warmer
 Counters/Surfaces
 Wiped down, including shelves
 Sink is empty and clean
 Register

4.  Wiped down and around it
 Register, printer and scanner wrapped in TWO trash bags
 Miscellaneous items to wrap in plastic wrap
 Ice scoop
 Paper cups
 Souvenir cup straws
 Everything is swept
 Inside and outside of cart
 Nothing under the shelves
 Supplies stocked
 Cups-souvenir and paper
 Popcorn, oil and salt
 Bottled water
 Napkins
 Straws
 Soda bibs
 Register tape
 Sanitizer bucket
 Emptied and in Ski Mart
 Rag rinsed off and placed in Ski Mart
 Trash
 Emptied and in dumpster
 Can is wiped down and cleaned
 Replaced with a new bag
 Turn off lights and fans

5. Busch GardensWilliamsburg
SOP  Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
LAND OF DRAGONS DIPPIN’ DOTS
 Dippin’ Dots are put away correctly with lids on each container
 Scoops
 Brought back to Deli
 Washed, rinsed, and sanitized
 Freezers in back area are wiped off
 Cooler that carries Dippin’ Dots
 Cleaned and sanitized
 Freezer at cart
 Cleaned out, sanitized, and drained
 Grates are wiped down
 Sliding doors are wiped down
 Freezer is turned back on
 Surfaces wiped down
 Make sure there’s no ice cream on counters or the front of the cart
 Register
 Wiped down and around it
 Register, printer and scanner wrapped in TWO trash bags
 Cabinet under register should be organized
 Sanitizer bucket
 Emptied and in Deli
 Rag rinsed off and placed in Deli
 Supplies stocked
 Small, medium, and large cups
 Spoons
 Napkins
 Register tape
 Drinks in cooler
 Area around cart is swept
 Turn lights off

6. Busch GardensWilliamsburg
SOP  Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
TURKEYCART
 Record any wasted food
 Leftover Frosted Nuts
 Placed in separate containers (Dippin’ Dots containers) and labeled correctly
 Stored in DMP cooler
 Uncooked nuts
 Bags stored in DMP cooler
 Vanilla and frosted nut mix (if opened, wrapped in plastic wrap) are brought back to DMP
 Warmers
 Warmers are turned off
 Racks are washed, rinsed, and sanitized
 Warmers are wiped clean
 No sugar/crumbs under warmers
 Frosted Nut Maker
 Cleaned and sanitized
 Drained
 Wrapped in TWO trash bags
 Underneath machine should be swept (pull it out)
 Surfaces are wiped down
 Cart is swept clean
 Supplies stocked
 Napkins
 Drinks in cooler
 Condiments (ketchup and mustard)
 Paper for pretzels and corn dogs
 Trash
 Emptied and in dumpster
 Can is wiped down and cleaned
 Replaced with a new bag
 Dishes
 Brought back to DMP and should be washed, rinsed and sanitized
 Register
 Wiped down and around it
 Register, printer and scanner wrapped in TWO trash bags
 Lock drink cooler
 Sanitizer bucket
 Emptied and in DMP
 Rag rinsed off and placed in DMP

7. Busch GardensWilliamsburg
SOP  Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
OKTOBERFEST LEMONADE/DIPPIN’ DOTS
 Dippin’ Dots are put away correctly with lids on each container
 Scoops
 Brought back to DMP
 Washed, rinsed, and sanitized
 Freezers in back area are wiped off
 Cooler that carries Dippin’ Dots
 Cleaned and sanitized
 Freezer at cart
 Cleaned out, sanitized, and drained
 Grates are wiped down
 Sliding doors are wiped down
 Freezer is turned back on
 Umbrella is brought down
 Surfaces wiped down
 Make sure there’s no ice cream, lemonade, or juice on counters or the front of
the cart
 Glass is cleaned (use blue spray)
 Sink is clean
 Drink cooler
 Drained and wiped out
 Fruit (lemons, strawberries, oranges)
 Stored in DMP cooler
 Cooler
 Empty and wiped out
 Ice scoop
 Washed, rinsed, and sanitized in DMP
 Wrapped in plastic wrap
 Cups
 Wrapped in plastic wrap
 Lemon juicer
 Washed, rinsed, and sanitized in DMP
 Wrapped in plastic wrap and kept at lemonade cart
 Register
 Wiped down and around it
 Register, printer and scanner wrapped in TWO trash bags
 Sanitizer bucket

8.  Emptied and in DMP
 Rag rinsed off and placed in DMP
 Lemonade
 **One hour before the park closes, combine lemonade so that there’s only one
black cooler
 Use Cambro to dump extra lemonade in. Label correctly and place in DMP cooler
 All three black coolers should be washed, rinsed, and sanitized in DMP
 Supplies stocked
 Small, medium, and large Dippin’ Dots cups
 Large cups with fruit on them
 Spoons
 Napkins
 Register tape
 Drinks in cooler
 Area in and around cart is swept
 Turn lights and fans off

9. Busch GardensWilliamsburg
SOP  Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
DER MARKTPLATZ
 Record any wasted food
 Popcorn Machine
 Machine is turned off
 Kettle is cleaned properly, with no kernels or chemical left inside
 Outside of the kettle is scrubbed with no buildup
 Make sure parts that can be removed are cleaned properly and replaced
 Glass is wiped inside and out (use blue spray)
 Machine is wiped down on the inside and out
 Machine was pushed aside to get any kernels and popcorn that may have gotten
under it
 Drink Machine
 Turn machine off
 Nozzles
 Removed and must have soaked in sanitizer solution
 Where nozzles were, make sure a sanitized rag was used to wipe where
drinks are dispensed, then a paper towel used to dry.
 Nozzles replaced
 Grate washed, rinsed, sanitized and wrapped in plastic wrap
 Machine wiped down
 Nozzles, after replaced, wrapped in plastic wrap
 Icee Machines
 Machines are turned off
 Machines are wiped down
 Trays and grates washed, rinsed, sanitized and grates wrapped in plastic wrap
 Display Warmers
 Warmers are turned off
 Rack is washed, rinsed, and sanitized
 Warmers are wiped clean
 No sugar/crumbs under the warmers
 Small ovens
 Trays and racks are washed, rinsed and sanitized
 Scrubbed and wiped down
 Counters/Surfaces
 Wiped down, including shelves
 Sink is empty and clean
 Register
 Wiped down and around it

10.  Dishes
 Washed, rinsed and sanitized
 Placed on racks in an organized fashion
 Warmer(large warmer in back)
 Turkey legs (Use SOP)
 Brought to Festhaus
 Panned and wrapped correctly
 Cooled correctly (freezer first, then cooler)
 Labeled correctly
 Wiped clean inside and out
 Three compartment sink cleaned
 Floor
 Swept
 Scrubbed
 Mopped/Squeegeed
 Trash
 Emptied and in dumpster
 Cans are wiped down and cleaned
 Replaced with a new bag
 Sanitizer/Mop buckets
 Emptied/cleaned out
 Stacked neatly
 Rags/Mop rinsed and cleaned
 Wipe out mop sinks
 Wipe out dust pans
 Make sure beer cooler is locked
 Turn off lights

11. Busch GardensWilliamsburg
SOP  Daily Closing Facility Checklist
GermanyCarts,Marktplatz, and Ski Mart
SKI MART
 Record any wasted food
 Drink Machines
 Turn machines off
 Nozzles
 Removed and must have soaked in sanitizer solution
 Where nozzles were, make sure a sanitized rag was used to wipe where
drinks are dispensed, then a paper towel used to dry.
 Nozzles replaced
 Grates washed, rinsed, sanitized in Deli and brought back, and wrapped in
plastic wrap
 Take off coke panel, unlatch ice
 Machines wiped down
 Nozzles, after replaced, wrapped in plastic wrap
 Icee Machines
 Machines are turned off.
 Machines are wiped down and around them
 Trays and grates washed, rinsed, sanitized in Deli and brought back, and grates
wrapped in plastic wrap
 Counter under trays are wiped clean
 Display Warmers
 Warmers are turned off
 Rack is washed, rinsed, and sanitized in Deli and brought back
 Warmers are wiped clean
 No sugar/crumbs under the warmers
 Small ovens
 Trays and racks are washed, rinsed and sanitized in Deli and brought back
 Scrubbed and wiped down
 Counters/Surfaces
 Wiped down, including shelves
 Sink is empty and clean
 Registers
 Wiped down and around them
 Dishes
 Washed, rinsed and sanitized in Deli and brought back
 Placed on counter in an organized fashion
 Floor
 Swept (pull out chip racks and souvenir cup shelf)

12.  Scrubbed
 Mopped/Squeegeed
 Trash
 Emptied and in dumpster
 Cans are wiped down and cleaned
 Replaced with a new bag
 Sanitizer/Mop buckets
 Emptied/cleaned out
 Stacked neatly
 Rags/Mop rinsed and cleaned
 Supplies stocked
 Drinks in coolers
 Paper cups, plastic cups with fruit on them, and souvenir cups-all sizes
 Napkins
 Straws
 Register tape
 Churros
 Pretzels
 Ice cream
 Paper for pretzels and churros
 Soda bibs
 Turn off lights and fly fans
 Lock all doors