Website New England's Tap House Grille
Tap House Where good times are always on tap!
* Staffing & Scheduling
o Working with Service manager and direct what the “set schedule” is for bartenders to input into Hot Schedules
o Scheduling of all Bar shifts to staff for the restaurant and buffet parties.
§ Monitoring all shift changes and managing request offs for bar staff.
§ Looking ahead in the BEO calendar to ensure we are prepared for all large parties and private parties.
o Staying ahead of the curve with staffing.
§ 105% Staffing protects us from being short.
§ Being aware and developing potential new bartenders from the pool of servers & hosts.
§ Being aware of staffing changes that could be on the horizon (School beginning/ending, vacations, etc.) and reacting accordingly.
o Weekly pour tests for all bartenders.
o Keeping the new bartender training program up to date.
§ Constant updated to specs, upgrades and testing.
o New menu and menu upgrade testing
§ Developing new menu or upgrade testing.
· Testing, answer sheet, deadline, and sign off sheets.
o Clear communication with other management on where all this information is and what the deadlines are and any consequences.
o Cicerone Training
§ Ensuring bar staff is cicerone trained by their 90 day review
§ Making sure that the bar staff is using the knowledge that was gained from the program.
o Ordering beer from vendor’s 2x a week
§ Managing inventory of rotating beers and aging vault cooler.
· Coming up with a system to track, store and utilize the aging cooler.
· Inventory of beer in both coolers.
· Monday for Tuesday for NHD, Amoskeag, Craft.
· Wednesday for Thursday for Craft and Vacation Land
· Thursday for Friday for NHD, Amoskeag
o Ordering Liquor
§ Setting up a system to order from Excel 2x a month for wine and high use items. (including pars, storage and a plan to have the funds available when program starts)
§ Inventory of liquor weekly
· New Beer Set up
o Inputting new beer into the COS and ensuring proper pricing.
o Ensuring beer pricing is up to date
o Adding and deleting new and old rotators from POS
o Adjusting the Promo discounting for Pint nights.
· Beverage Menu
o Assisting in development of new beverages for the drink menu
o Developing the beer menu for the seasons.
o Being ahead with the current trends
o Creating seasonal drink menus (staff driven)
· Ensuring adherence to the Employee Handbook
o Keeping up with uniform standards
§ Ensuring that Bar staff is in the proper uniform.
§ Making sure current employees are keeping up with a clean not torn uniform. Keeping management in the loop on anyone who is breaking uniform standards regularly.
· Effective Communication
o Developing sales driven reports
§ Utilize the reports to push bar staff in a curtain direction by posting the information in an easy to read format.
§ Along with the reports, develop a plan of attack that the whole management team can participate in to drive in the direction that is desired.
o Preparing for management meeting
§ Clearly breaking down your department’s needs, wants, issues and strengths to continue to build a strong team.
o Developing effective employee incentives
§ Building multi-level incentive programs
· Daily incentives on occasions
· Month long incentives to drive sales/push product/build teamwork/clean restaurant/increase check average.
§ All incentives should have clear directions to staff and management with clear methods of tracking.
· Cleaning, Sanitation and Set up
o Updating, scheduling and following up on daily, weekly and monthly bar cleaning
o Reviewing bar set up and preparing for new glassware and setting up 2 fully functioning bars (1 in front and 1 at current service bar)
· Untappd App
o Stage one is getting all bar staff and hopefully all servers as well to download the consumer app and use for beer info.
o Stage two is developing an easy and effective plan to keep constantly updated.
o Stage three is making sure we broadcast on bar TV’s every day and push to social media when we have special beers that could drive business.
o Yearly reviews for your departments that are written and then reviewed with management, then issued to all employees and file in employee file.
o 30/90-day review for all new bar employees.
· Shift running
o Running day/swing/night shifts.
§ Managing staff, projects, r&m issues, sanitation and the above listed topics.
§ Seeing issues, opportunities and success and reacting to them with a level and clear reaction.
§ Adjusting to what the shift gives. Dealing with call outs (covering and documenting) or the need to downsize shifts due to weather, special events or last-minute parties.
· Budget adherence
o Using the monthly review of budget along with the daily/weekly reporting and monitoring to keep on a good track or adjust to a deficiency.
o Working as a team, management under the guide of GM work together to drive high performance in all controllable aspects of profit in budget.