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.