o    Open the restaurant which may include: unlocking the doors, cleaning, executing specials through help topic on computer, specials board, shift meetings prior to opening, completing manager log book, and acquiring banks.

o    Ensure all the side work and cleaning duties are complete. 

o    Discount and execute point of service needs.

o    Assist with developing front of the house schedule.

o    Provide new staff training.

o    Attend weekly manager meetings.

o    Close the restaurant which may include: lock the door, close out the point of sale system, deposit money in the safe, checkout staff.

o    Make sure the server station is well equipped and organized.

o    Greet guests quickly and genuinely with a big smile and a big hello.

o    Make room in your brain for BAR145° and menu knowledge – a lot of room.

o    Provide beyond extraordinary service to the guest.

o    Take food and beverage orders. Consistently use suggestive sell techniques.

o    Enter all orders into the point-of-sale system.

o    Quality check with guests within 2 minutes or 2 bites of food delivery.

o    Verify order accuracy and BAR145° quality.

o    Monitor and observe guests’ dining experience.  Respond promptly and courteously to any requests.

o    Pre-bus tables and be a team player.

o    Prepare and present final bill to Guest.

o    Accept payment and process bill through the point-of-sale system. Return any change.

o    Complete opening, closing, and side duties if applicable.

o    Thank every single Guest for their visit.

o    Provide goodbyes as big and enthusiastic as your hellos.

o    Do what it takes to turn every guest into a repeat guest.