Peel Poverty Action Group



FOH Job DescriptionsWait StaffREPORTS TO: Manager on dutyPRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate guest experienceAs wait staff at St. Louis Bar and Grill, you affect our guests’ view of our establishment every time you serve them. In order to foster regular clientele, consistency in quality, presentation and service is essential. It is our goal to ensure that guests receive the same high level of service and satisfaction whether it is their first or fifth visit. The wait staff position has a considerable responsibility in delivering a positive and enjoyable experience for our guests. You are responsible for entertaining our guests, not simply serving them. You must also adhere to the “smart alcohol service” policies.Wait Staff Daily DutiesThe duties listed below are not location specific. A checklist of duties for each shift will be made available. Completion of duties will be required prior to signing out.Opening DutiesFront entrance is clean and clear of debrisAll windows are clean (no handprints)Perform section checkWipe down tables and chairsEnsure all tables are levelSet tables with standard tabletop itemsEnsure all table top items are clean and organizedReplace any empty tabletop itemsEnsure TVs are turned on and are showing sports or CP24Ensure music is on – appropriate station and volume levelEnsure lighting is on and at appropriate level for the day (no burnt out light bulbs)Ensure all prints, mirrors and neon signs are clean and dust freeStock service stations Set up cream and sugar bowlsEnd of Shift DutiesEnsure all charges and tables are closed on the POSWash and dry cutlery Do any remaining dishesChange garbageStock service stationsPerform a full section checkCheck with the manager to see if they need anything needs to be done before you leave Print final read and cashoutOther Side DutiesClean menus Clean bill foldsClean server side fridgesClean coffee machine and surrounding areaSweep FOH areas, patio and service side in the BOHClosing DutiesPerform section checkWipe down tables and chairsEnsure all tables are levelSet tables with standard tabletop itemsEnsure all table top items are clean and organizedReplace any empty tabletop itemsTurn off TVsEnsure all prints, mirrors and neon signs are clean and dust freePut up all chairs in the restaurant onto tablesWash remaining coffee potClean and restock service stations (inside and out)Empty all garbage binsEnsure outside of garbage bins are cleanWait Staff Weekly Cleaning DutiesBleach coffee cupsSpray and clean service shelvesEmpty and wash condiment bowlsWash all server traysWash all wooden wing bowlsBartenderREPORTS TO: Manager on dutyPRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate guest experienceAs a bartender at St. Louis Bar and Grill, you affect our guests’ view of our establishment every time you interact with them. In order to foster regular clientele, consistency in quality, presentation and service is essential. It is our goal to ensure our guests have their expectations exceeded each and every time they walk through our door. As a bartender, you have been hired for the purpose of not only serving our guests but entertaining them. Your main duties include preparing drinks for wait staff and guests, maintaining proper inventory and proper portion control and also serving any tables within the bar area. You must adhere to the “smart alcohol service” policies and guidelines.Total guest satisfaction is the primary goal of each member of the St. Louis team. In order to reach this goal, a combination of teamwork and organization is necessary. This is shown through the ability of the staff to coordinate and organize itself effectively.Bartender Daily Duties The duties noted below are not location specific. A checklist of duties for each shift will be made available. Completion of duties will be required prior to signing out.Bar Opening DutiesPerform section checkWipe down tables and chairsEnsure all tables are levelSet tables with standard tabletop itemsEnsure all table top items are clean and organizedReplace any empty tabletop itemsTurn on TVs -- sports or CP24Turn on music – appropriate station and volume levelEnsure lighting is on and at appropriate level for the day (no burnt out light bulbs)Turn on neonsEnsure all prints, mirrors and neon signs are clean and dust freeCheck chemical levels within glass washer – replace if emptyEnsure beer fridges are clean and stockedFill water jugs and ice buckets for floor team membersFill ice wellsCut lemons and limesWipe and polish beer towersCount cash till and ensure correct balanceBar Closing DutiesPerform section checkStock bar fridges (beer, wine, juice, water)Restock bar service items napkins, toothpicks, straws etc.Wipe bar rail including the liquor bottlesEmpty all garbage and replace with new bagsSpray & wipe front of bar fridges, coffee & ice machinesSpray & wipe top counter of bar fridgesTake draft trays to the dish-pit & spray themPour hot water down draft drains & wipe with a clean cloth including spoutsSpray & wipe top of barCover lemons and limes and put in bar fridgeSoak pop guns in a pitcher of water mixed with three vinegar packetsTurn off T.V.’s and musicRun glasses through glass washerTake apart glass washer, take parts to the back and spray them down including filters.Turn off glass washer, rinse with hot water, wipe & drain waterClose out all tabs & print final readDo your cash-out BusserREPORTS TO: Manager on DutyPRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate guest experienceThe Bus Person within St. Louis is a key link within the chain that holds our restaurant together during busy periods. Your ability to be everywhere and assist staff in accomplishing their goals is vital to the success of the operations. As a Bus Person, you are responsible for assisting the wait staff and bartenders in a timely fashion. Should you be the first person to see guests as they arrive, greet them and assist in seating, if required. If you are present as guests are leaving, thank them and wish them well.Total guest satisfaction is the primary goal of each member of the St. Louis team. In order to reach this goal, a combination of teamwork and organization is necessary. It is achieved through the team’s ability to coordinate and organize themselves effectively.Bus Person Daily DutiesThe duties noted below are not location specific. A checklist of duties for each shift will be made available. TablesRemove all garbage from tables.Clear away glasses, plates, bowls, cutlery etc. Wipe table clean (don’t forget your trays)Replace menus and napkinsPush in chairsRun FoodKnow the table numbersDouble check contents of order; i.e. side sauces, etc.Have all bowls, plates & cutlery for orderDishesWash all dishes from floor, patio and barRestock kitchen shelves with clean dishesAssist in the polishing of cutleryBar AreaStock all shelves in beer fridge including winesFill ice bucketsChange kegs when required – ensure enough backups in the walk-inHave replacement keg on standbyEmpty and store beer casesBus all stand up tablesWashroomsCheck, at a minimum, every half hourEnsure that there is toilet paper within the dispenserEnsure that there is nothing on the floorWipe down sinks and tapsClosing DutiesEmpty all garbage in restaurant, including kitchen and officeStock beer fridge(s), wineWash all dishes and cutleryClean and drain dishwasher, turn power offClean the dish-pit area (walls, sink, floor, etc.)Check with wait staff, bartender and manager prior to signing outHost/HostessREPORTS TO: Manager on dutyPRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate guest experienceAs a Host/hostess for St. Louis Bar and Grill your position is vital in achieving our goal of exceeding guests’ expectations. The manner in which they are greeted at the door, lets our guests know immediately that St. Louis Bar and Grill is a “cut above” when it comes to personal customer service. Remember the old adage:‘YOU NEVER GET A SECOND CHANCE TO MAKE A FIRST IMPRESSION’As a Host/hostess, you are that first impression, so remember to always make it a great one. Start of Shift DutiesCheck for reservations (if applicable)Set up dining room to accommodate these reservationsCheck the schedule to see who is working and in which sectionEnsure you have a pen and Guest Wait List sheets Familiarize yourself with the section breakdown within the dining roomGreeting and Seating One of the most important aspects of our business is greeting guests, and the first impression that we create as they enter our establishment. The following basic rules apply:Every guest must be greeted with a smile and eye contactAlways face the entranceThe guest’s name if known should be used at every opportunityThe greeting should be warm and sincere. Remember, you have been hired for your dynamic personality. Use it.You are encouraged to exchange pleasantries such as “how are you tonight” etc. Ask them if they have a preference for the bar or restaurant areaIf there is a child with them, offer a high chair or booster seatOnce you are aware of where they would like to sit and how many are in the party, ask them politely if they would mind giving you a moment to see what’s available to best accommodate their needsNever point at a table across the room instructing them where to sitGrab enough menus to accommodate the number of people in the partyUpon arriving at the table pull out one of the chairs and remove any extra settings that may be in place For children, remove the standard menu and replace it with a kid’s menu colouring place mat and crayons and ask what their favourite colour isLet the guests know as they are being seated what the special is and that their assigned server will be with them shortlyEngage guests in a conversation, discussing specials, promotions, sports, etc. When the Restaurant is FullEnsure that there are sufficient copies of the Guest Wait List for the shift (see sample on the following page)Let the guest know the approximate wait time and ask if they would like to have a seat at the bar (if available).Take one of the party’s names and inform them they will be called as soon as a table is availableUse your discretion when suggesting the guest(s) have a drink at the bar while they waitKeep the guests informed at all times, if the wait is longer than expected, apologize and show concernIf a guest becomes angry, do not raise your voice or talk back, inform the manager of the situationWhen a guests’ table is ready, be sure to yell out their name loud enough to ensure they can hear itOnce you have secured the guest(s) a table, walk them to the table and follow the greeting and seating guidelines mentioned in the previous sectionSpecial Needs GuestsSpecial needs and elderly guests are to receive priority seating when there is a waitBe sure to select the best table available that will be both accommodating to the disabled guest as well as the other guestsRemove the chair to allow easy access for the wheelchair Only canine helpers will be welcomed with a dish of water, with the owner’s consent; other pets/animals are not permitted in the restaurant nor on the patioPlease reference A.O.D.A. section of handbookBOH Job DescriptionsCookREPORTS TO: Manager on Duty, Kitchen SupervisorPRIMARY RESPONSIBILITY: To prepare all orders correctly, efficiently and timely and to ensure that cold food goes out cold and hot food goes out hot.The ease of kitchen operations is based on the quality of cooks hired. Cooks hired MUST be capable of working all areas of the kitchen. An understanding throughout the kitchen of what it takes to maintain the quality and cleanliness required is vital to maintain quality assurance.Responsibilities:Food preparation, portion control, receiving ordersEnsuring standards of appearance, taste, quality and consistency of productMaintains cleanliness and organization of kitchen, works to keep dishes cleaned and stocked As a cook at St. Louis Bar and Grill, you affect our patron’s opinion of our establishment every time you answer the phone, prepare an order or interact in person. In order to foster regular clientele, consistency in quality, presentation and service is essential. Products and service should be presented in the same manner every time. As a cook you are highly responsible for delivering this consistency.Total guest satisfaction is the primary goal of each member of the St. Louis Team. In order to reach this goal, a combination of teamwork and organization is necessary. This is shown through the ability of the staff to coordinate and organize themselves effectively.Critical to teamwork is your ability to do your own job well and to take care of your primary responsibilities. In not doing so, you would be letting the guest and the rest of the team down. We are all responsible for 100% guest satisfaction.Cleanliness and hygiene are very important! The manner in which you handle food directly affects our guest safety. Poor handling can cause illness. As well, our guest’s perception of how we handle food will influence their view of the establishmentOpening DutiesTurn on all LightsDeep Fryers: Filtration, Cleaning and BoiloutsFryer Oil FiltrationFilter oil within all fryers everydayDrain oil into large oil pot through a china cap lined with filter paperOnce drained, thoroughly spray out fryers with hot water hose, and drain into a separate large pot.Remove any sedimentUse fryer poker to ensure the drain does not get pluggedChanging the Oil Change oil on scheduled morningsTypical schedule: change wing fryers twice a week and fries fryers once a weekDrain oil into large pots through a china cap lined with filter paperRemove any sedimentBoil out fryers: Fill fryers up with hot water. Add 4 oz of Ecolab Fry Sol to each fryerTurn fryers on to 190FLet fryers boil out for 10 minutesNote: ensure you are nearby during boil outs, to turn the fryers down in the case of it beginning to boil overComplete the BOH Systems BinderComplete fryer oil rotation chartCheck and record all fryer oil temps (not until later)Check and record all fridge/freezer tempsCount and record daily 3 food items (wings, fries, and ribs)Count and record all prep items and fill out prep sheetsTransfer info from prep sheets to the ‘Prep Board’Thaw BreadTake sufficient quantity of breads (baguette, hamburger buns and tortilla wraps) out of the freezer to thaw for serviceClean Wing Sauce Pumps and Squeeze Bottle TopsPull sauces from walk-in refrigerator and rinse out spouts and tops. Soup/Gravy Warmer Preparation Fill up food warmer with water up to the minimum line on the insideTurn warmer on to a minimum temperature of 60 degrees Celsius (or 160 degrees Fahrenheit) – this is the minimum holding temperature for hot foodSee prep guide for actually preparation of soup and gravyTurn On Equipment at 10:30amTurn on the hood exhaust (1ST STEP ALWAYS)Turn fryers onSet to 350 °FMake sure oil level is at minimums level line -- if not, add new oil.Turn on grill.Set to medium tempFryer TempsCheck all fryer temps using a digital thermometer, and record them on the fryer temp sheets within the BOH Systems BinderSet up Take-Out AreaEnsure take-out area is fully stocked with supplies, such as: condiments, napkins, wet naps, take-out menus, mintsSet-up cash till for take-out (not all locations). Ensure there is enough change in the till. If not, see management.FINAL CHECK: ENSURE ALL PREP IS COMPLETED, THE LINE IS SET-UP AND YOU ARE READY FOR SERVICE.After the Lunch Rush: Sweep and mop the lineRestock the lineComplete any necessary prep work for the night shiftClosing DutiesFry Bin & Wing BinClean the inside of the bin, remove, empty and clean oil drip tray belowPull both bins out, sweep and mop behind and underneathClean lower shelves on both binsClean all sides of binFryersClean and polish front, top and sidesTurn switch OFFCheck to make sure the pilot lights are still on (light if needed).MicrowavesClean inside and out, rotary plate run through dish washerSauces & FoodPut in walk-in fridge, and make sure all food is covered. Do not put empty containers in fridge. Please DATE food when it has been prepared.Ensure proper rotationGarbage PailsEmpty all garbage pails in the kitchen. When there is no busboy, please empty the garbage in the dish room. Replace with new bagDish Machine Sweep and mop under the counter, shelves, and dishwasherRemember to clean out sinks after EVERY use, and at the end of the nightKeep storage shelves organized.Grill / OvenRemove pieces of grill top and clean in sinkSpray with oven cleanerLeave for 15 minutesScrub with steel wool Soak and wash pieces in HOT waterChange aluminum foil in trays, and clean all stainless parts (front/side/top)Clean burner areaSpray with oven cleanerScrub with steel woolRinse off with wet towelDry with clean towelOn-Line Cold TablePull out food, and clean insideReplace used inserts and restock with clean insertsWing Buckets & ScoopsPlace in dishwasher at the end of the night, along with knives and tongsSweepingPop room, dish room, and then the entire kitchen floor (including under the counters). It is very important to sweep under the fryers as well.Most equipment and tabling is moveable, slide or wheel pieces aside to get broom on all surfaces of the floorMoppingUse hot water mixed with floor cleaner, and then mop the same rooms stated above in ‘sweeping’Wet mop first, and allow it to soak for a few minutes, then dry mopPut out a “Caution: Wet Floor” signFINAL CHECKAll food and open sauces put away in fridge Double check that all fryers, oven and warmers are OFFTurn off hood fan switchesFridge/Freezer doors closed, and lights offReminder: Do not let your clean-up compromise the quality of food!!Other Daily Cleaning DutiesStaff Washroom Empty garbage pailClean toilet, mirror, shelf, faucet, & sinkRestock towels and paperSweep & mop the floorClean ceiling ventDish AreaRemove any items from floor, including under the counter, sweep and mopSpray and wipe down exterior of dishwasherWipe walls with degreaser Organize shelvesTake-Out Area Wipe all shelves, change garbage if necessaryRestock wet naps, ketchup, napkins, etc.Restock hot sauce display (if applicable)ShelvesRemove product and wipe shelves Walk-in Fridge / FreezerRemove all product off floorOrganize all shelvesSweep and mop, (Don’t forget to include under the shelves)Wipe down both doors, inside and outInspect fridge condenser coils for dust/dirt build upPrep Work Key Points Regarding Prep:Always properly label prepped items to identify: date made, shelf life, item, and your nameAlways thaw items in refrigeratorAlways place prepped items in proper storage locations immediately after preppingAlways ensure proper rotation of products at all times Prep must be done on a daily basisPrep to shelf lifePrep = par level minus quantity on handIt is important to maintain par levels of prep in order to maintain ease of kitchen operations and ensure quick accurate bill times during busy service. However, do not over-prep as this will lead to wastage of products. ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download