Server- Shift Lead

Beacon Hill at Eastgate is looking for a talented and reliable server/bartender Shift Lead to join our amazing team! We are a retirement commuity focused on the well-being and happiness of our residents. We also pride ourselves in being a non-profit organization and bringing a great work life balance to our employees. If you enjoy interacting with a diverse population and helping others, this may be a great opportunity for you!

Objective:

To train new hires in proper food and beverage service according to the standards of Beacon Hill, assist in continuous training with current employees during shifts, and close operations of each dining venue.

Mentor Responsibilities

New Trainees:

· Always assume your trainee knows nothing

- Then work your way from there as you get to know them and their serving experience and style.

· Take a tour of the facility

- Show them around the 1919 building and where to find useful items (Ice, to-go items, teas, etc.)

- Show trainee where employee personable items correctly go in the employee locker area.

· Use the daily training outline

- From trainee’s packet, review the shift expectations with them every shift.

- Clear expectations produce clear results.

· Set them up for success!

- Explain and walk trainee through commonly asked questions.

- Talk through steps of service from the server training packet.

- Give them the tools that will allow them to be self- learners in the future.

- Guide them to ask questions. There are NO bad questions.

· Be in Close Proximity

- How can they learn and observe what you do and how you do things if they are running little “errands” during training? Please do not use your trainee as your personal assistant.

- Make sure the trainee always sticks with you, so they get an understanding for the pace of service.

- Explain what you are doing and why, every step of the way.

· Give hands on interaction

- Allow interaction with FULLCOUNT early on and grow that interaction as training progresses.

- It may be painful at times, but allowing them to find buttons on their own is essential to them

learning and building the proper mussel memory.

- The trainee needs to know that you have the patience to allow them to learn.

- If service begins to get busy it is in your best interest to take over and switch them into observational learning. Then, switch back to a hands-on learning experience as service settles.

· Allow them to make mistakes.

- This is their time to make mistakes and learn while under your supervision.

- Observe so when mistakes are made you are there to catch them before they are

executed.

·“Catch them doing something right”

- Most people are used to having all of the things they are doing wrong pointed out to them rather than the good.

- Make sure you look for the things they do right to promote that good habit.

Continuous Training:

You are now in a leadership role and that role does not end when your new trainee has finished their training program. Continuous guidance is very important and works best when it comes from YOU and management staff.

Maintain the standard

- If you see someone practicing bad habits you have the authority to re-direct them in the correct way.

- Catch them doing something right. You already know what this means and it also works with

promoting a friendly growing work community that seeks to do right by the Beacon Hill way long after the initial training process is complete.

·BE THE STANDARD

- If someone sees you carrying more than 3 beverages at one time it tells them that it is ok for them to do so as well even though this is not the standard.

CLOSING SHIFT LEAD RESPONSIBILITIES

Once you have completed serving your section for the shift during the evening, you will transition into closing all restaurants within IL. You will not be assigned side work, rather, your side work will be to complete the Closing Supervisor responsibilities listed below.

Supervisor Check In

-Gather a re-cap of the evenings events from a broader viewpoint outside of your own section.

-Receive instruction on what needs to be completed for the close.

Server Check In

-Check in on servers in each dining venue: Garden Café, Club Room, Bistro, Main Dining Room

-Assist with supporting the team, which includes all four venues and their needs during the end of the shift

-Complete any voids or POS receipt changes needing higher authorization

Closing Procedures

Garden Café

-Once all tables have cashed out and left the restaurant, close the POS, verify credit receipts, and count the cash drawer.

-Server checkout

-Inquire about any unusual happenings both positive and negative to include in the End of Day email

-Lock all doors are locked

-Check Servers and side work for completion of closing duties

-Turn all lights off

-All Café staff safely exits café to clock out before leaving

Main Dining, Club Room

-Close both POS stations (Club Room in Kitchen, MDR in Server Station)

-Count cash drawer for kitchen POS (Club Room)

-Check all servers and side work for completion

-Turn off all lights in each dining room, club room, and server station

Bistro

-Close POS and count cash drawer

-Check out Closing server

-Close and lock kitchen door access

-Turn off lights

-Send EOD email to all management and supervisors within dining.

-To include in the email:

-In person dining counts and to go meal counts for each venue

-Information regarding employee or resident interactions that are notable both positive and negative

-No call no show or call in’s from employees

- 86’d items culinary, service, and beverage

-Final walk through and check of upper level

Once you are confident all employees have left the building, you may clock out and leave for the evening shift.

Salary : $17 - $18