Page 14 - Running a Great Shift Learner Guide 1.1

Running a Great Shift Learner Guide

Preparing for Revenue

Aside from the running a great shift document, you have a number of tools to help prepare for revenue:

 Ameego Big Books
o Catch up on everything you’ve missed since your last shift; these contain the shift notes left by other
leaders
 Pocket daytimer
o Every leader gets a pocket daytimer, which is a fantastic time-management tool:
 Update your to-do list for the day
 At the start of your shift, write down any important conversations or action items that are required
today (or on a future day)
 Throughout your shift, document any important notes
 At the end of your shift, transfer any relevant notes to Big Books for other leaders to see
 Labour sheet (printed from Ameego)
o We print tomorrow’s labour sheet today to gut-check that our schedule is “set up for success”; this allows
us to ensure:
 “Aces in places” in other words, the right people are scheduled in the right places to ensure a
successful shift (i.e. is your all-star broiler cook and all-star saute cook working on a busy Friday
night?)
 The correct number of people are working for the expected sales
 Start times are accurate
 Opening, changeover and closing checklists
o Management (found on the running a great shift document)
o Line check
o Server
o Host
o Bar These should be posted for your team
o Culinary stations
o Prep stations
o Dish area
It’s important to follow up with each department to ensure the team is on track
 Floor map
o Ensure “aces in places”
o Section sizes should match the server’s ability
o The best servers should be rewarded with the best sections
o Reservations are marked
 Focus board
o Clearly assign zones to managers and bussers/ service assistants
o Share passion points for an appetizer, entrée and dessert
o Share the daily drink feature, soup and vegetable
o Share anything that the team should know!
During Revenue

 Be on the floor! You want to be accessible to your team and guests, and actively ensuring that the shift is running
as smoothly as possible; you can’t do this from the office or expo
 Practice every face, every table, every time you walk the floor
 Instill every plate has a purpose every time it crosses the stainless; this reminds us of the importance of every
single dish that we prepare
 Look for opportunities to “wow” guests; you can use your promo budget for this
 Communicate:

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