for russell

8/8/2019 For Russell

1/15

PHONE MON TUE WED THUR FRI SAT

#'S 5-May 6-May 7-May 8-May

SERVERS

Sarah 4 4pt

Kirk 6c 6c 4 6c

Angela 4 4 6c 6c

Donna 4 4

PJ 6

Monique 4pt

Catrina 6

BARTENDERS

Joel 4

Sarah 4 4

Russell 3 3 3

BUSSERS

Jessie

EXPOS

Hosts

Jessie 6hb 6hb

Mike 6hb

MANAGERS


2/15

WED 10-4

Check the Manager log COOK TIME DETAIL

Check in Sygma order BAKE marco 1-8

Look at last nights numbers adam 1-8

Figure labor sheet

Verify meat & morning prep sheet are done MEAT david 10-4

Verify w/ mt cutter that AltoSham & ovens are on

Verify with meat cutter that ribs are in COLD adan 10-3

Verify that Sani buckets out w/ towels in them HOTmatt 1-9

Verify with meat cutter that prime is in

SANITATION LOG (record problems to this sheet) POINT Kelly 330-8

Review last nights close jc 5-930

Set up salad kris 6-1030

Set up expo scott 330-8

Set up Broil

Assign cheese and blossom batter BROIL Hunter 4-9

Quality check with dish prep Alex 530-1030

Check on prime chase 4-9/tr

Place Yanceys order for Thursday

Calibrate Biotherms SALAD david 5-9

Taste and temp meat with meat cutterWatch in times based on team sheet FRY alejandro 330-1030

Check on Ribs-are they done?

Print out point setup list

Check on Prime DISH Emilio 10-1130

TASTE & TEMP (record problems to this sheet) victor 3-1130

Verify Point set up is done

Verify fry set up is done

EVERYTHING done and ready by 4:00!!

Set up pre shift EXPO Kiersten 5-9

Manager in the Window KIP

4-CL BOH Closer Kelly100% Manager in the Window Projected Sales $0

3 Min. Kitchen Tours Labor $$ $0

Bathroom Checks every 30 min Labor % 0.00%

Ticket Times 12-15 minutes FS/MH $0.00

Food Quality DAILY GOALS:

Plate Presentations

Hot Plates, Cold Bowls

Sanitation checklist every 2 hrs

Rib Portions with bio therms-100% NOTES:

Prime Quality

Potato Rotation quality control

Slow down hot prep after 8:00

Food Quality maintained until close

anitation Log Problems fixed Taste and Temp Problems fixed


3/15


4/15

THU 6-11


Look at last nights numbers BAKE marco 1-8

Figure labor sheet

Verify meat & morning prep sheet are done

Verify w/ mt cutter that AltoSham & ovens are on MEAT david 10-4

Verify with meat cutter that ribs are in

Verify that Sani buckets out w/ towels in them COLD adan 10-3

Verify with meat cutter that prime is in HOT JC 12-9

Place Sygma order for Sat - TueSANITATION LOG (record problems to this sheet) POINT j/c 5-930

Review last nights close scott 330-930

Set up salad Adam 330-8cl

Set up expo sam 6-1030

Set up Broil

Assign cheese and blossom batter BROIL hunter 1-9

Quality check with dish prep chase 4-830tr

Check on prime dylan 5-1030

Place Yanceys order for Friday

Calibrate Biotherms SALAD david 5-9

Taste and temp meat with meat cutter

Watch in times based on team sheet FRY alejandro 330-1030



Check on Prime DISH fidel 10-4

TASTE & TEMP (record problems to this sheet) steve 4-1130

Verify Point set up is done emilio 6-1130



Set up pre shift EXPO steph 5-9

Manager in the Window KIP

BOH Closer adam

100% Manager in the Window Projected Sales $0





Plate Presentations




Prime Quality


Slow down hot prep after 8:00Food Quality maintained until close



5/15


6/15

FRI 6-11


Look at last nights numbers BAKE Carmelo 1-10

Figure labor sheet


Verify w/ mt cutter that AltoSham & ovens are on MEAT David 10-4


Verify that Sani buckets out w/ towels in them COLD Adan 10-4

Verify with meat cutter that prime is in HOT Matt D. 12-10SANITATION LOG (record problems to this sheet)

Review last nights close POINT Adam 330-9 ch

Set up salad JC 5-1130

Set up expo

Set up Broil

Assign cheese and blossom batter

Quality check with dish prep BROIL Hunter 1-10

Check on prime Brian 5-1130

Place Yanceys order for Sat - Sun

Calibrate Biotherms

Taste and temp meat with meat cutter SALAD KRIS 5-10

Watch in times based on team sheetCheck on Ribs-are they done? FRY alex 330-1130


Check on Prime

TASTE & TEMP (record problems to this sheet) DISH Fidel 10-3

Verify Point set up is done Delfino 3-1230

Verify fry set up is done Victor 4-1230


Set up pre shift

EXPO kiersten 4-10

Manager in the Window jesse

4-CL BOH Closer Adam






Plate Presentations




Prime Quality

Potato Rotation quality controlSlow down hot prep after 9:00




7/15


8/15

SAT 6-4


Check in Sygma order BAKE Carmelo 9-4

Look at last nights numbers marco 4-10

Figure labor sheet

Verify meat & morning prep sheet are done MEAT

Verify w/ mt cutter that AltoSham & ovens are on david 8-4

Verify with meat cutter that ribs are in COLD adan 8-3

Verify that Sani buckets out w/ towels in them HOT jc 8-3

Verify with meat cutter that prime is in matt 3-10

SANITATION LOG (record problems to this sheet) POINT Adam 1030-1030

Review last nights close kelly 3-930 cl

Set up salad matt 5-1130

Set up expo

Set up Broil

Assign cheese and blossom batter BROIL brian 3-1130

Quality check with dish prep hunter 12-10

Check on prime

Calibrate Biotherms

Taste and temp meat with meat cutter SALAD steph 4-10

Watch in times based on team sheet

Check on Ribs-are they done? FRY DAVID 1030-4

Print out point setup list ali 4-1130

Check on Prime


Verify Point set up is done Victor 12-1130

Verify fry set up is done Emilio 5-1230


Reset - up kitchen (trash out, pans changed, EXPO Kris 4-10

restocked)

Set up pre shift Manager in the Window JESSE

4-CL BOH Closer kelley100% Manager in the Window Projected Sales $0





Plate Presentations




Prime Quality



Sanitation Log Problems fixed Taste and Temp Problems fixe


9/15


10/15

SUN 8-11

Check the Manager log COOK TIME actual in actual out DETAIL


Figure labor sheet marco 4-9


Verify w/ mt cutter that AltoSham & ovens are on MEAT Sergio 8-3

Verify with meat cutter that ribs are in david 8-3

Verify that Sani buckets out w/ towels in them COLD german 8-3

Verify with meat cutter that prime is in HOT J.C. 8-3

SANITATION LOG (record problems to this sheet) sam 3-9Review last nights close POINT 1-8

Set up salad mikey 6-1030

Set up expo josh 4-930

Set up Broil matt 1030-4


Quality check with dish prep BROIL Brian 11-8

Check on prime Hunter 3-1030

Calibrate Biotherms


Watch in times based on team sheet SALAD Steph 12-9


Print out point setup list FRY david 1030-4Check on Prime alejandro 4-1030

TASTE & TEMP (record problems to this sheet)

Verify Point set up is done DISH delfino 12-1130

Verify fry set up is done emilo 6-1130

EVERYTHING done and ready by 11:00!! fidel 8-4

Place Yanceys order for Mon - Tue

Reset - up kitchen (trash out, pans changed, EXPO Kiersten 4-9

restocked)

Set up pre shift Mgr in the Window kelly

4-CL BOH Closer kelly

100% Manager in the Window Proj Sales $0





Plate Presentations




Prime Quality



Sanitation Log Problems fixed Taste and Temp Problems fix


11/15


12/15

MON 10-4



Figure labor sheet


Verify w/ mt cutter that AltoSham & ovens are on MEAT david 10-4


Verify that Sani buckets out w/ towels in them COLD german 10-3

Verify with meat cutter that prime is in HOT matt d 1-9

Place Sygma order for Sat - TueSANITATION LOG (record problems to this sheet) POINT kelly 330-8

Review last nights close adam 6-1030

Set up salad marco 5-930

Set up expo

Set up Broil

Assign cheese and blossom batter BROIL brian 530-1030

Quality check with dish prep alejandro 4-8

Check on prime

Place Sygma order for Wed

Calibrate Biotherms SALAD Kiersten 530-9


Watch in times based on team sheet FRY david 330-1030



Check on Prime DISH fidel 10-4

TASTE & TEMP (record problems to this sheet) delfino 4-11

Verify Point set up is done emilo 6-11



Set up pre shift EXPO Kris 530-9

Manager in the Window Jesse

4-CL BOH Closer kelley






Plate Presentations




Prime Quality



Sanitation Log Problems fixed Taste and Temp Problems fixe


13/15


14/15

tue 10-21



Figure labor sheet


Verify w/ mt cutter that AltoSham & ovens are on MEAT


Verify that Sani buckets out w/ towels in them COLD

Verify with meat cutter that prime is in HOT matt 1-9

SANITATION LOG (record problems to this sheet)Review last nights close POINT kelley 3-8

Set up salad jesse 5-930

Set up expo marco 6-1030

Set up Broil


Quality check with dish prep BROIL

Check on prime sam 5-1030

Place Yanceys order for Wednesday

Calibrate Biotherms

Taste and temp meat with meat cutter SALAD kierstien 530-9

Watch in times based on team sheet

Check on Ribs-are they done? FRY jose330-1030


Check on Prime


Verify Point set up is done Emilio 4-1130

Verify fry set up is done steve 6-1130


Set up pre shift

EXPO steph 5-9

Manager in the Window Kip

4-CL BOH Closer Kelly

100% Manager in the Window Projected Sales $3,1133 Min. Kitchen Tours Labor $$ $0


Ticket Times 12-15 minutes FS/MH #DIV/0!


Plate Presentations




Prime Quality


Slow down hot prep after 8:00


Sanitation Log Problems fixed Taste and Temp Problems fixed


15/15

for russell

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