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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: _______________________________________

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).

DMT-002 (04-13) - 2 -

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

DMT-002 (04-13) - 3 -

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”.

_________________________________________________________________________

_________________________________________________________________________

DMT-002 (04-13) - 4 -

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” . . .

_________________________________________________________________________

_________________________________________________________________________

DMT-002 (04-13) - 5 -

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.

_________________________________________________________________________

_________________________________________________________________________

_________________________________________________________________________

DMT-002 (04-13) - 6 -

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) ___________________________

DMT-002 (04-13) - 10 -

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

DMT-002 (04-13) - 11 -

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” . . .

_________________________________________________________________________

_________________________________________________________________________

DMT-002 (04-13) - 13 -

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

DMT-002 (04-13) - 14 -

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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