BREWCO Q1 DEPARTMENT AND OPERATIONAL GOALS

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BREWCO Q1 DEPARTMENT AND OPERATIONAL GOALS by Mind Map: BREWCO Q1 DEPARTMENT AND OPERATIONAL GOALS

1. DEADLINES

1.1. FOOD-HANDLERS CARDS

1.1.1. WHERE ARE WE?

1.2. NEED UPDATED SEQUENCE OF SERVICE BY 2/1/19 FOR BOTH DEPARTMENTS

1.3. KITCHEN SCHEDULE IN HOTSCHEDULES

2. CRISTA

2.1. DIRECT DEPT FOCUS

2.1.1. SENSE OF URGENCY

2.1.2. BEVERAGE KNOWLEDGE

2.1.2.1. WEEKLY QUIZZES

2.1.2.2. MAKE THEM FUN

2.2. SCHEDULES

2.2.1. ANY ISSUES

3. GINA

3.1. FOLLOW UP

3.1.1. COMMUNICATION

3.1.1.1. HOSTS

3.1.1.1.1. OPEN TABLE

3.1.1.1.2. CORDLESS PHONE

3.1.2. VERBIAGE

3.1.3. PHONE ETIQUETTE

3.1.3.1. BUS/EXPO

3.1.3.1.1. SEQUENCE OF SERVICE

3.1.3.1.2. BLACK AND WHITE EXPECTATIONS

3.1.4. STRATEGIES AND UTILIZING OPEN TABLE TO ITS FULLEST

3.1.5. QUOTE TIMES

3.2. AD FOR NEW HIRES

3.2.1. 1 EXPO 1 HOST

3.2.2. 1ST INTERVIEW EITHER GINA OR CRISTA

3.2.3. 2ND INTERVIEW TIM

3.3. SCHEDULES

3.3.1. KITCHEN?

4. TIM

4.1. Q1 FOCUS FEBRAURY

4.2. OPERATIONS

4.2.1. GOING LIVE WITH TIP SOLUTIONS

4.2.2. COMPLETE ISOLATION OF FRONT ENTRANCE

4.2.2.1. WATER SERVICE

4.3. DEADLINES

4.3.1. COCKTAIL PROGRAM PRICED OUT

4.3.2. COCKTAIL PROGRAM DONE 2/15

4.3.3. CAPT'S LIST NEW FORMAT COMPLETE 2/15

4.4. BAR

4.4.1. BARTENDERS

4.4.2. Water Glasses washed in back

4.4.3. WATER GLASSES - SHELVING IN KITCHEN

4.4.4. Beverage Pricing

4.4.5. SERVICE WELL TO END

4.4.5.1. BAR FLOW

4.5. DIRECT FOCUS

4.5.1. TASK DELEGATION

4.5.2. STAYING ABOVE WATER AND NOT LOSE FOCUS

4.5.3. KITCHEN

4.5.3.1. FOOD INVENTORY

4.5.3.2. OUTDATED PRICING / REFLECTING ENDING INVENTORY

4.5.3.3. ACCURACY

5. MEETING 2/12/19