Please complete each question with as much detail as you can
Name of Leader completing checklist
Check the catering book or catering orders in the kitchen and proactively prepare in advance anything on your end. (condiments, sauces, napkins, trays, etc.)
Check Leadership Notebook
Please list any items that pertain to you and include your response to the issue.
Proactively setup your shift
Were you able to put 'aces in their places'?
If not, explain in as much detail as you can what the challenges were. (ex: scheduling/call out/unique situation and why)
Did you walk through the restaurant and proactively address and bring a solution to any concerns? (this includes stocking, cleanliness, catering orders and people)
What challenges did you face setting up your shift?
Look back at your checklist and list your solutions for any challenges you had.