AGM : Responsible for controllable expenses, FOH training, FOH labor costs
Order all operating supplies for restaurant (Cleaning supplies, paper goods, printer paper,
coordinate with BOH on their kitchen supply needs, coffee supplies) All non-food and
beverage items.
Ensure opening / closing checklist is in use and complete when opening or closing
restaurant.
Inform GM on any and all large purchases needed with long lead times (Glassware, plate
wear)
Create FOH schedule for 2 weeks out within budget and send to GM for approval
includes servers, bussers, cleaners) by Weds EOB.
Approve Bar Manager schedule within budget by Weds EOB.
Coordinate with special events person weekly and adjust schedule accordingly.
Pre-shift meetings with employees
Run service and floor during peak hours (5 : 30pm 9 : 30 pm on weekdays) and till 10 : 30
on weekends.
Coordinate training and testing for all new FOH employees
All first interviews for FOH shall be conducted by the AGM, then passed along to GM
for final approval.
Handle all FOH employee daily concerns.
Daily labor reconciliation management.
Touch every table to ensure quality of service and to uphold standards of the guest
experience.
Comping shooters, drinks, et al for above and beyond guest experiences.
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