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WORK GROUP OVERVIEW

Managing a Work Group

When you begin to manage the restaurant out of training, you will start by focusing on a very small work group. As
you move into different work groups, the area will change, but you will continue to manage the previous area you
mastered. As you move through the phases of management, the area of the restaurant that you can manage effectively
will grow until it encompasses the entire restaurant. The first work group you will master may be the Front Desk work
group, as you develop with FRC you will master the other work groups.

The Growth of your Environment…
Front Desk Work Group:
As you master the Front Desk work group, you will ensure the restaurant's entryway is always noticeably clean. The
front desk should be spotless and organized and the floor in the waiting areas should be free of debris. As you
stand at the front of the restaurant, are the temperature and music levels comfortable? Is it someplace you would
like to wait for a table?

To Summarize:
• Front Exterior
• Waiting Areas
• Temperature and Music Level at Front Door
• Restroom Checks

Back Server/SA Work Group:
You will begin by managing the quality and cleanliness of table turns, focusing on the seats, table bases and
surrounding floor areas, which are often overlooked. In addition, you will maintain the cleanliness of the back server
stations, server stations, and surroundings. In short, any cleanliness and organization related to the work group
belongs to you.

• Table Turns/Surrounding Areas
• Back Server Station
• Server Stations
Server Work Group:
Here’s where your environment grows drastically. At this point, you are managing a very large portion of what the
guest sees and experiences in our restaurant. You continue to manage table turns, server stations and the front waiting
area, but your influence expands to include the entire dining room environment as well. Anything the guest sees and
feels while sitting in our dining room falls under your responsibility. Your influence now extends into the server alley
and the expo line, focusing first on anything visible to the guest.

• Dining Room Floors, Walls, Windows
• Temperature and Music Level at Front Door
• Expo Line
• Server Alley
• All Back Server/Front Desk Checkpoints

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