Understand and practice "being right does not justify being rude"
Priority is to develop employees
Coach employees "not police"
Understand schedule preparation process
Fact finder before decision maker
Set the pace for the shift
Knows and practices Steve's Basics
Engagement with guest "who's in charge"
Engagement with guest "guest knows who's in charge"
Look the part
Seat the restaurant, practices section rotation. Understands and ensures "balancing the boat" "one up one down" "host scout" , bring me something back- open, clean, needs to be cleaned, full hands in full hands out for host. Understands and practices large party procedures.
Understands and ensures health inspection guidelines, Ecosure inspection guidelines, follows up critical checklist understands and ensures cleaning procedures, clean floors, counters, wall walls and sanitation buckets.
Ensures a safe working environment: Ensures use of cutting glove, dry floors, safe equipment operations.
Follows procedures and systems: Utilizes prep sheets, ensures recipe books are out and used. Tastes food, inspects food coming out of kitchen.
Kitchen Management: Place kitchen orders, complete cook, dish and ca schedule. Follows HOH training guidelines from system disc
Utilizes CTUIT and sales history to forecast sales
Utilizes forecast to set budgets
Established plans to follow/meet budget
Tracks fiscal performance through CTUIT and declining budget
Can perform a QSA/void on Squirrel
Can close down business day
Can close payroll on Squirrel
Understands and utilizes FRX
Understands and utilizes CTUIT
Can perform punch adjust and utilizes exception sheet