-Check quantity and quality of menus

-Ask kitchen about changes/ consult bar log for changes, and reprint/ print menus as necessary

-If there are menu changes/ additions put item/items in the toast

-Check restaurant for any additional cleaning/ set up duties necessary for the shift

-Call and confirm reservations for the following day

- Keep phone on your person at all times 

- Monitor employee arrival to ensure everyone is on time

- Monitor set up/ ensure everyone is setting up appropriately and in a time efficient manner

-Double check bar set up to ensure it was done properly, if it was not done properly show the employee responsible for doing it wrong, what they did wrong,  and  show them how to do it properly.

If the same employee continues to do the same thing wrong document the offense and give them a written warning ( see write up policy)

-Lights, or have someone light them by 3

-make sure the dining room is set up and tables laid out properly

-fill out the pre shift sheet

-Assign servers their sections during line up

- go over any changes with staff during line up

-address any reoccurring problems/issues, with solutions of how to handle them so they don’t continue

-Answer any staff questions during service

- Run any food to a guest with a complaint, introduce yourself and try to smooth the situation over.  Find out exactly what was wrong and make sure we do our best to remedy the situation, make the kitchen manager aware of any food issues and the bartender aware of any beverage issues  (this does not mean comp their check!!)

-The floor manager is solely responsible for allowing comps.

- Oversee floor staff and make sure they are following proper steps of service and conducting themselves in a way that positively represents the restaurant

- Address any issues staff may have ringing in menu or drink items during service