Manager
Houston, Texas Area
From wait staff to management. As floor staff the expected duties were met. Proficiency with Lunch and Dinner menu items. Memorization of bar specials, craft cocktails, garnish, preparation and presentation. Displayed and possessed deep knowledge of beer selection on tap as well as within coolers. Cleaned, washed, stacked, moved, wiped, plunged and mopped whatever and whenever the need arose. Master the input functions and layout of each individual P.O.S. ( Point of Sale if they worked, you can guess if they didn't)Bar- Kept balance of the register for each shift. Learned the recipe, technique, history and oral flirtations associated with any given cocktail. Clarify the desired quality of unique cocktails with vendors and planners. Ensure supplies are available and accounted for long before guests arrival. Promptly remove any food and all associated utensils on bartop. Restock any products consumed nightly. Mop, wash, wipe and clean every sticky surface that couldn't possibly have been made simply pouring drinks.Manager- Take reservations. Ensure satisfaction with guests' culinary choices. Remedy shortcomings in service. Perform interviews for Floor staff and Bar staff. Complete new hire paper work, fill out citations, as well as Termination paper work when required. Set hourly schedule for Floor staff. Create, distribute and grade material over food and drink menus, weekly specials, new features, and any other relevant information that any & each Floor member is accountable too. Train new hires on menu items, imputing orders, delivery presentations, dress requirements, unique facts about various preparation methods, differences in wine profiles and origin, handling intoxicated guests and closing out their tickets. Communicate desire and capabilities between representatives of B.E.Os. (Buy Out Events) and Owners. Organize layout, confirm food delivery and mitigate time constraints with management team. Clean, wash, wipe, mop whatever was needed whenever.
