I would walk in and write a floor plan and look at my labor card an see if any adjustments were needed based on staffing/volume.
Perform a Pre-Shift meeting to iron out any issues we may have had/products we may be low on. Run the actual shift which may involve cooking on the line, bar tending, or expo-ing. I make sure that whatever area in the restaurant - more ... that needs my help the most gets my attention to ensure that the customer experience is not affected by any issues that be going on "behind the scenes".
Most important thing I learned working for Miller's is the importance of being the ... - less