SHIFTS CAN BASICALLY BE BROKEN DOWN INTO TWO DIFFERENT DAY PARTS (DAY AND NIGHT). EACH DAY PART HAS PEAK PERIODS AND TRANSITIONAL PERIODS. IT’S I M PORTANT TO UNDERSTAND THE BIG PICTURE OF WHAT NEEDS TO HAPPEN DURING EACH PERIOD.
You are either preparing for a peak period or recovering from one. The main focus is still the same. SERVE guests or serve someone who is serving the guests. CLEAN & STOCK to make sure all your resources are prepared. Think of it like you’re preparing for biggest game of the year. This time needs to be balanced with the fact that Guests still always come first. If orders are on screen, team members must stop what they’re doing to fill orders as quickly as possible. Guests should receive their food as quickly during slow periods as they do during peak periods. This requires team members to work with the same level of intensity regardless of sales volume. Be aware of where your team is, since team members may be in various places around the restaurant grabbing supplies or taking breaks, it’s imperative that you know where they are so you can call them back to help in times of need.
The main focus for this period is MAXIMIZE PRODUCTION. The success of the peak period is a direct reflection of the preparation from your transitional period. At this point everyone should be in their proper assigned position for maximum performance. This is not a time for teaching team members new skills or trying them out in new positions. If you notice a team members is causing a “bottleneck”, it’s your job to correct the situation by repositioning with someone who is more capable at that time.
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