Greet all, check on culinary & pastry team tasks, if there were any call outs, observed presentations, sanitation. Ensure all team members are in dress code and sanitation standards are being upheld? Listen for to their needs, maintained, inventory or staffing challenges, support them with their Mis en place and production sheets. Ensure everyone is working as a team and efficiently. Taste soups/sauces, vinaigrettes, buffet & corporate presentations. Talk to all FOH leaders and members solicited feedback. Check my hit list, BEO's create a burnt out list. Recap last night service and if we been hitting our mark. After service respond to emails set up for any appointments such as sales representatives, interviews, prepare for in house meetings? Hit the receiving team, purchasing and kitchen stewards in seeing how their day is going whether their mop stations are setup and chemicals are running well test sanitizing solation. Execute on service times ala carte and banquets work hands on with team. Ensure all sanitation standards are in state code, date & label, proper storage, schedule extra cleaning. Look over check sheets and review LC, FC & checkbook accounting budgets. Use time wisely especially when opportunities arrive for mentoring and fostering team, as them questions on ratio's knife cuts and safety training!
free meal. expense account, dried cleaning/ association fees
always driving bottom line profits can toll, upper level of leaders could had worked more cohesively