Backline Coordinator

Quick Reference (Primary Responsibilities)

The backline coordinator is the “quality” manager Their number one focus must be on serving a quality product
Assisting/Working at the make-up table
Establishing and monitoring all product levels and bin levels
Communicating specific projections to all backline personnel
Ensuring quality products are served with a quick turnaround time
Ensuring all primary and secondary responsibilities are followed at each backline position
Ensuring all areas in the back of house are kept clean, neat, stocked, and organized
Ensuring all pre-rush and post-rush duties are assigned and completed

Keep team in position
Communicate product levels to all positions
Use specific numbers when calling production (ie “Get me down 4 chicken fillets”)
When a product pan is empty, the person working the make table should announce “PAN OUT” and the name of the product
The backline coordinator will let the grill person know the amount of product to cook based on the Product Level Chart
The backline coordinator will let the fry person know the amount of product to cook based on the Product Level Chart
Ensure product holding cabinet is used correctly
Follow bin layout for breakfast sandwiches (Never hold sandwiches in the bin after breakfast hours All lunch and dinner sandwiches are made to order)
Redirect team members on proper procedures as needed
Work from the speaker (Positions #2, #5, and #6 should all be wearing headsets)
Monitor QA times
Honor all QA times
Monitor product temperatures for food safety and quality
Show a sense of urgency and communicate to team
Shift to assist as needed
Assign pre and post rush
Follow up on assigned tasks
Follow all food safety procedures

Ensure all personnel are wearing non slip safety shoes
Ensure all personnel use proper personal protective equipment when performing certain job functions
Never leave back door open
Do not allow anyone to enter or exit through back entrance after dark
Follow all food safety procedures
Monitor food temperatures
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

The Bin Level Chart is only used during breakfast hours We do not hold a bin during lunch and dinner hours The Bin Level Chart projects the number of biscuit sandwiches you will sell in half hour increments
The Bin Level Chart can be accessed by pressing “Serve” and “Home” at the same time on the bump bar, and then the “Next” button
The Bin Level Chart is displayed on the monitor showing the current half hour and the next half hour
To determine the amount of breakfast sandwiches to hold in the bin, use the red number listed in the second column
To exit, press the “Next” button

The Product Level Chart shows specific menu items we cook (ie large hamburger patties, etc) in half hour increments
The Product Level Chart is displayed on the monitor showing the current half hour and the next half hour To access the Product Level Chart, press the “Serve” and “Home” buttons at the same time on the bump bar
The chart shows a four week history of each product held and how many pans are used for each product
The red number shows the amount to hold in each pan
Remember, there are several factors to consider when calling production Think about what the current promotion is, and what the prior promotion was Anything that may affect averages (Example Weather, ball games, events in community, etc)
The Product Level Chart will assist you when calling production
To exit, press the “Next” button
Always look ahead to the next half hour to anticipate if volumes will be going up or down

When possible, do not use reheated biscuits during breakfast hours
Biscuits can be held for up to 30 minutes in the biscuit warming cabinet
The biscuit warming cabinet should be set at 150°F to hold biscuits at an internal temperature of 120°F
Biscuits can be held for up to 30 minutes under the ThermoGlo Heater
The ThermoGlo Heater should be set at 4-5 to hold the “working pans” of biscuits at an internal temperature of 120°F
Place backup biscuits for the Drive Thru on the end of the biscuit warming cabinet closest to the Frontline
Place backup biscuits for the Frontline on the end of the biscuit warming cabinet furthest from the Frontline
When the table person needs a “working pan” of biscuits, they will move the pan of biscuits from the bottom shelf down to the table and place the pan under the ThermoGlo heater
When rotating biscuits, always use the empty “working pan” as the new “assembly pan” The “assembly pan” should be used to prepare all orders on This will ensure that all orders are prepared on a warm surface
The backup pan on the top shelf of the warmer will be moved down to the bottom shelf of the warmer
The biscuit maker will then place a new backup pan of biscuits on the top shelf of the warmer
Use a QA to note the discard time
Always check quality on biscuits to ensure we are serving the best product to our customers

See illustration below for correct display cabinet layout
After breakfast hours, transfer biscuits to ¼ size display pans
The full size pan holding fried chicken should be placed vertically in the display cabinet with the breast closest to the drive-thru (See “Fried Chicken” section for detailed information)
Chicken fingers are held in a full size, 2-inch deep pan with a wire grate (See “Chicken Fingers” section for detailed information)
Always signify the older pan of chicken finger with a #1 QA tag

Ensure ice slurry is covering the bottom the pans on the make-up table at all times
Products must maintain a temperature of 41°F or lower
To add more ice slurry, remove the mayonnaise pan, add the ice slurry, and then replace the pan
It may sometimes be necessary to adjust the make-up table layout during LTOs

Sandwiches prepared for register 00 (deployment position #8) will be placed in the far left slot in the bin
Sandwiches prepared for register 01 (deployment position #3) will be placed in the second slot from the left in the bin
Sandwiches prepared for register DT (deployment position #1) will be placed in the slot closet to the drive-thru
All other items/plates will be placed in the middle section of the bin
Remember, all sandwiches/plates are made to order and never held in the lunch bin

If a sandwich is prepared “special” a grill ticket will print out
Put the grill ticket in appropriate place on the sandwich wrap before dressing the sandwich
Turn the sandwich wrap over and dress the sandwich according to the customer’s specifications
When the sandwich is wrapped, the grill ticket should be on top indicating the “special” order
If grill tickets are not available, use the following symbols to mark “special” sandwiches