Shift Management

• Being in the right place at the right time

• Proactive vs. Reactive

• Leading by the right example

• Efficient communication

• Accountability for standards

• Building better people

• Hard work vs. working hard

Service

• Identifying guests expectations

• Making the right connection with guests

• The root of great service

• Proper levels of service

• Proper service techniques

• Understanding today's guest service

• Monitoring your service

Ordering & Inventory

• Establishing par levels

• Using the right products

• Creating the proper ordering systems

• Inventory turnover

Bar Controls

• Preventing theft

• Inventory systems

• Beverage costing

• Bar security

• Computer procedures

• Safe Staff training

Health & Sanitation

• Hazard and Critical Control Points HACCP

• Serve Safe for staff

• First In First Out rotation FIFO

• Staying ahead of your health inspector

• Critical health checklist

• Nutritional information

Staff Training

• Interviewing and hiring

• Ongoing staff testing and training

• Building better people

• Setting standards and holding staff accountable

• Training the trainers

• Training materials