FOH Job Descriptions

Wait Staff
REPORTS TO: Manager on duty
PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience

As wait staff at St. Louis Bar and Grill, you affect our guests view of our establishment every
time you serve them. In order to foster regular clientele, consistency in quality, presentation and
service is essential. It is our goal to ensure that guests receive the same high level of service
and satisfaction whether it is their first or fifth visit.

The wait staff position has a considerable responsibility in delivering a positive and enjoyable
experience for our guests. You are responsible for entertaining our guests, not simply serving
them. You must also adhere to the smart alcohol service policies.

Wait Staff Daily Duties

The duties listed below are not location specific. A checklist of duties for each shift will be made
available. Completion of duties will be required prior to signing out.

Opening Duties
Front entrance is clean and clear of debris
All windows are clean (no handprints)
Perform section check
o Wipe down tables and chairs
o Ensure all tables are level
o Set tables with standard tabletop items
o Ensure all table top items are clean and organized
o Replace any empty tabletop items
o Ensure TVs are turned on and are showing sports or CP24
o Ensure music is on appropriate station and volume level
o Ensure lighting is on and at appropriate level for the day (no burnt out light bulbs)
o Ensure all prints, mirrors and neon signs are clean and dust free
Stock service stations
Set up cream and sugar bowls

End of Shift Duties

Ensure all charges and tables are closed on the POS
Wash and dry cutlery
Do any remaining dishes
Change garbage
Stock service stations
Perform a full section check
Check with the manager to see if they need anything needs to be done before you leave
 Print final read and cashout

Other Side Duties

Clean menus
Clean bill folds
Clean server side fridges
Clean coffee machine and surrounding area
Sweep FOH areas, patio and service side in the BOH

Closing Duties
Perform section check
o Wipe down tables and chairs
o Ensure all tables are level
o Set tables with standard tabletop items
o Ensure all table top items are clean and organized
o Replace any empty tabletop items
o Turn off TVs
o Ensure all prints, mirrors and neon signs are clean and dust free
Put up all chairs in the restaurant onto tables
Wash remaining coffee pot
Clean and restock service stations (inside and out)
Empty all garbage bins
Ensure outside of garbage bins are clean

Wait Staff Weekly Cleaning Duties

Bleach coffee cups
Spray and clean service shelves
Empty and wash condiment bowls
Wash all server trays
Wash all wooden wing bowls
Bartender
REPORTS TO: Manager on duty
PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience

As a bartender at St. Louis Bar and Grill, you affect our guests view of our establishment every
time you interact with them. In order to foster regular clientele, consistency in quality,
presentation and service is essential. It is our goal to ensure our guests have their expectations
exceeded each and every time they walk through our door.

As a bartender, you have been hired for the purpose of not only serving our guests but
entertaining them. Your main duties include preparing drinks for wait staff and guests,
maintaining proper inventory and proper portion control and also serving any tables within the
bar area. You must adhere to the smart alcohol service policies and guidelines.

Total guest satisfaction is the primary goal of each member of the St. Louis team. In order to
reach this goal, a combination of teamwork and organization is necessary. This is shown
through the ability of the staff to coordinate and organize itself effectively.

Bartender Daily Duties

The duties noted below are not location specific. A checklist of duties for each shift will be made
available. Completion of duties will be required prior to signing out.

Bar Opening Duties

Perform section check
o Wipe down tables and chairs
o Ensure all tables are level
o Set tables with standard tabletop items
o Ensure all table top items are clean and organized
o Replace any empty tabletop items
o Turn on TVs -- sports or CP24
o Turn on music appropriate station and volume level
o Ensure lighting is on and at appropriate level for the day (no burnt out light bulbs)
o Turn on neons
o Ensure all prints, mirrors and neon signs are clean and dust free
Check chemical levels within glass washer replace if empty
Ensure beer fridges are clean and stocked
Fill water jugs and ice buckets for floor team members
Fill ice wells
Cut lemons and limes
Wipe and polish beer towers
Count cash till and ensure correct balance
Bar Closing Duties
Perform section check
Stock bar fridges (beer, wine, juice, water)
Restock bar service items napkins, toothpicks, straws etc.
Wipe bar rail including the liquor bottles
Empty all garbage and replace with new bags
Spray & wipe front of bar fridges, coffee & ice machines
Spray & wipe top counter of bar fridges
Take draft trays to the dish-pit & spray them
Pour hot water down draft drains & wipe with a clean cloth including spouts
Spray & wipe top of bar
Cover lemons and limes and put in bar fridge
Soak pop guns in a pitcher of water mixed with three vinegar packets
Turn off T.V.s and music
Run glasses through glass washer
Take apart glass washer, take parts to the back and spray them down including filters.
Turn off glass washer, rinse with hot water, wipe & drain water
Close out all tabs & print final read
Do your cash-out
Busser

REPORTS TO: Manager on Duty

PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience

The Bus Person within St. Louis is a key link within the chain that holds our restaurant together
during busy periods. Your ability to be everywhere and assist staff in accomplishing their goals
is vital to the success of the operations.

As a Bus Person, you are responsible for assisting the wait staff and bartenders in a timely
fashion. Should you be the first person to see guests as they arrive, greet them and assist in
seating, if required. If you are present as guests are leaving, thank them and wish them well.

Total guest satisfaction is the primary goal of each member of the St. Louis team. In order to
reach this goal, a combination of teamwork and organization is necessary. It is achieved through
the teams ability to coordinate and organize themselves effectively.

Bus Person Daily Duties

The duties noted below are not location specific. A checklist of duties for each shift will be made
available
.
Tables
Remove all garbage from tables.
Clear away glasses, plates, bowls, cutlery etc.
Wipe table clean (dont forget your trays)
Replace menus and napkins
Push in chairs

Run Food
Know the table numbers
Double check contents of order; i.e. side sauces, etc.
Have all bowls, plates & cutlery for order

Dishes
Wash all dishes from floor, patio and bar
Restock kitchen shelves with clean dishes
Assist in the polishing of cutlery

Bar Area
Stock all shelves in beer fridge including wines
Fill ice buckets
Change kegs when required ensure enough backups in the walk-in
Have replacement keg on standby
Empty and store beer cases
Bus all stand up tables
Washrooms
Check, at a minimum, every half hour
Ensure that there is toilet paper within the dispenser
Ensure that there is nothing on the floor
Wipe down sinks and taps

Closing Duties
Empty all garbage in restaurant, including kitchen and office
Stock beer fridge(s), wine
Wash all dishes and cutlery
Clean and drain dishwasher, turn power off
Clean the dish-pit area (walls, sink, floor, etc.)
Check with wait staff, bartender and manager prior to signing out
Host/Hostess
REPORTS TO: Manager on duty
PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience

As a Host/hostess for St. Louis Bar and Grill your position is vital in achieving our goal of
exceeding guests expectations. The manner in which they are greeted at the door, lets our
guests know immediately that St. Louis Bar and Grill is a cut above when it comes to personal
customer service. Remember the old adage:

YOU NEVER GET A SECOND CHANCE TO MAKE A FIRST IMPRESSION

As a Host/hostess, you are that first impression, so remember to always make it a great one.

Start of Shift Duties

Check for reservations (if applicable)
Set up dining room to accommodate these reservations
Check the schedule to see who is working and in which section
Ensure you have a pen and Guest Wait List sheets
Familiarize yourself with the section breakdown within the dining room

Greeting and Seating

One of the most important aspects of our business is greeting guests, and the first impression
that we create as they enter our establishment. The following basic rules apply:
Every guest must be greeted with a smile and eye contact
Always face the entrance
The guests name if known should be used at every opportunity
The greeting should be warm and sincere. Remember, you have been hired for your
dynamic personality. Use it.
You are encouraged to exchange pleasantries such as how are you tonight etc.
Ask them if they have a preference for the bar or restaurant area
If there is a child with them, offer a high chair or booster seat
Once you are aware of where they would like to sit and how many are in the party, ask
them politely if they would mind giving you a moment to see whats available to best
accommodate their needs
Never point at a table across the room instructing them where to sit
Grab enough menus to accommodate the number of people in the party
Upon arriving at the table pull out one of the chairs and remove any extra settings that
may be in place
For children, remove the standard menu and replace it with a kids menu colouring place
mat and crayons and ask what their favourite colour is
Let the guests know as they are being seated what the special is and that their assigned
server will be with them shortly
Engage guests in a conversation, discussing specials, promotions, sports, etc.
When the Restaurant is Full
Ensure that there are sufficient copies of the Guest Wait List for the shift (see sample on
the following page)
Let the guest know the approximate wait time and ask if they would like to have a seat at
the bar (if available).
Take one of the partys names and inform them they will be called as soon as a table is
available
Use your discretion when suggesting the guest(s) have a drink at the bar while they wait
Keep the guests informed at all times, if the wait is longer than expected, apologize and
show concern
If a guest becomes angry, do not raise your voice or talk back, inform the manager of the
situation
When a guests table is ready, be sure to yell out their name loud enough to ensure they
can hear it
Once you have secured the guest(s) a table, walk them to the table and follow the
greeting and seating guidelines mentioned in the previous section

Special Needs Guests

Special needs and elderly guests are to receive priority seating when there is a wait
Be sure to select the best table available that will be both accommodating to the
disabled guest as well as the other guests
Remove the chair to allow easy access for the wheelchair
Only canine helpers will be welcomed with a dish of water, with the owners consent;
other pets/animals are not permitted in the restaurant nor on the patio
Please reference A.O.D.A. section of handbook
BOH Job Descriptions

Cook
REPORTS TO: Manager on Duty, Kitchen Supervisor
PRIMARY RESPONSIBILITY: To prepare all orders correctly, efficiently and timely and to
ensure that cold food goes out cold and hot food goes out hot.

The ease of kitchen operations is based on the quality of cooks hired. Cooks hired MUST be
capable of working all areas of the kitchen. An understanding throughout the kitchen of what it
takes to maintain the quality and cleanliness required is vital to maintain quality assurance.

Responsibilities:

a. Food preparation, portion control, receiving orders

b. Ensuring standards of appearance, taste, quality and consistency of product
c. Maintains cleanliness and organization of kitchen, works to keep dishes cleaned and
stocked

As a cook at St. Louis Bar and Grill, you affect our patrons opinion of our establishment every
time you answer the phone, prepare an order or interact in person. In order to foster regular
clientele, consistency in quality, presentation and service is essential. Products and service
should be presented in the same manner every time. As a cook you are highly responsible for
delivering this consistency.

Total guest satisfaction is the primary goal of each member of the St. Louis Team. In order to
reach this goal, a combination of teamwork and organization is necessary. This is shown
through the ability of the staff to coordinate and organize themselves effectively.

Critical to teamwork is your ability to do your own job well and to take care of your primary
responsibilities. In not doing so, you would be letting the guest and the rest of the team down.
We are all responsible for 100% guest satisfaction.

Cleanliness and hygiene are very important! The manner in which you handle food directly
affects our guest safety. Poor handling can cause illness. As well, our guests perception of how
we handle food will influence their view of the establishment
Opening Duties
1. Turn on all Lights

2. Deep Fryers: Filtration, Cleaning and Boilouts

Fryer Oil Filtration

Filter oil within all fryers everyday
- Drain oil into large oil pot through a china cap lined with filter paper
- Once drained, thoroughly spray out fryers with hot water hose, and drain into a separate
large pot.
- Remove any sediment
- Use fryer poker to ensure the drain does not get plugged

Changing the Oil

- Change oil on scheduled mornings
- Typical schedule: change wing fryers twice a week and fries fryers once a week
- Drain oil into large pots through a china cap lined with filter paper
- Remove any sediment
Boil out fryers:
o Fill fryers up with hot water.
o Add 4 oz of Ecolab Fry Sol to each fryer
o Turn fryers on to 190F
o Let fryers boil out for 10 minutes
o Note: ensure you are nearby during boil outs, to turn the fryers down in the case of
it beginning to boil over

3. Complete the BOH Systems Binder

o Complete fryer oil rotation chart
o Check and record all fryer oil temps (not until later)
o Check and record all fridge/freezer temps
o Count and record daily 3 food items (wings, fries, and ribs)
o Count and record all prep items and fill out prep sheets
o Transfer info from prep sheets to the Prep Board

4. Thaw Bread
- Take sufficient quantity of breads (baguette, hamburger buns and tortilla wraps) out of
the freezer to thaw for service

5. Clean Wing Sauce Pumps and Squeeze Bottle Tops

- Pull sauces from walk-in refrigerator and rinse out spouts and tops.

6. Soup/Gravy Warmer Preparation

- Fill up food warmer with water up to the minimum line on the inside
- Turn warmer on to a minimum temperature of 60 degrees Celsius (or 160 degrees
Fahrenheit) this is the minimum holding temperature for hot food
- See prep guide for actually preparation of soup and gravy
 7. Turn On Equipment at 10:30am
- Turn on the hood exhaust (1ST STEP ALWAYS)
- Turn fryers on
o Set to 350 F
o Make sure oil level is at minimums level line -- if not, add new oil.
- Turn on grill.
Set to medium temp

8. Fryer Temps
- Check all fryer temps using a digital thermometer, and record them on the fryer temp
sheets within the BOH Systems Binder

9. Set up Take-Out Area

- Ensure take-out area is fully stocked with supplies, such as: condiments, napkins,
wet naps, take-out menus, mints
- Set-up cash till for take-out (not all locations). Ensure there is enough change in the
till. If not, see management.

10. FINAL CHECK: ENSURE ALL PREP IS COMPLETED, THE LINE IS SET-UP AND YOU
ARE READY FOR SERVICE.

After the Lunch Rush:

- Sweep and mop the line
- Restock the line
- Complete any necessary prep work for the night shift
 Closing Duties
Fry Bin & Wing Bin
Clean the inside of the bin, remove, empty and clean oil drip tray below
Pull both bins out, sweep and mop behind and underneath
Clean lower shelves on both bins
Clean all sides of bin

Fryers
Clean and polish front, top and sides
Turn switch OFF
Check to make sure the pilot lights are still on (light if needed).

Microwaves
Clean inside and out, rotary plate run through dish washer

Sauces & Food

Put in walk-in fridge, and make sure all food is covered. Do not put empty containers in
fridge. Please DATE food when it has been prepared.
Ensure proper rotation

Garbage Pails
Empty all garbage pails in the kitchen. When there is no busboy, please empty the
garbage in the dish room. Replace with new bag

Dish Machine

Sweep and mop under the counter, shelves, and dishwasher

Remember to clean out sinks after EVERY use, and at the end of the night
Keep storage shelves organized.

Grill / Oven
Remove pieces of grill top and clean in sink
o Spray with oven cleaner
o Leave for 15 minutes
o Scrub with steel wool
o Soak and wash pieces in HOT water
Change aluminum foil in trays, and clean all stainless parts (front/side/top)
Clean burner area
o Spray with oven cleaner
o Scrub with steel wool
o Rinse off with wet towel
o Dry with clean towel

On-Line Cold Table

Pull out food, and clean inside
Replace used inserts and restock with clean inserts
 Wing Buckets & Scoops
Place in dishwasher at the end of the night, along with knives and tongs
Sweeping
Pop room, dish room, and then the entire kitchen floor (including under the counters). It
is very important to sweep under the fryers as well.
Most equipment and tabling is moveable, slide or wheel pieces aside to get broom on all
surfaces of the floor

Mopping
Use hot water mixed with floor cleaner, and then mop the same rooms stated above in
sweeping
Wet mop first, and allow it to soak for a few minutes, then dry mop
Put out a Caution: Wet Floor sign

FINAL CHECK
1. All food and open sauces put away in fridge
2. Double check that all fryers, oven and warmers are OFF
3. Turn off hood fan switches
4. Fridge/Freezer doors closed, and lights off

Reminder: Do not let your clean-up compromise the quality of food!!

Other Daily Cleaning Duties

Staff Washroom
Empty garbage pail
Clean toilet, mirror, shelf, faucet, & sink
Restock towels and paper
Sweep & mop the floor
Clean ceiling vent

Dish Area
Remove any items from floor, including under the counter, sweep and mop
Spray and wipe down exterior of dishwasher
Wipe walls with degreaser
Organize shelves

Take-Out Area
Wipe all shelves, change garbage if necessary
Restock wet naps, ketchup, napkins, etc.
Restock hot sauce display (if applicable)

Shelves
Remove product and wipe shelves

Walk-in Fridge / Freezer

Remove all product off floor
 Organize all shelves
Sweep and mop, (Dont forget to include under the shelves)
Wipe down both doors, inside and out
Inspect fridge condenser coils for dust/dirt build up

Prep Work
Key Points Regarding Prep:
Always properly label prepped items to identify: date made, shelf life, item, and your
name
Always thaw items in refrigerator
Always place prepped items in proper storage locations immediately after prepping
Always ensure proper rotation of products at all times
Prep must be done on a daily basis
Prep to shelf life
Prep = par level minus quantity on hand
It is important to maintain par levels of prep in order to maintain ease of kitchen
operations and ensure quick accurate bill times during busy service. However, do not
over-prep as this will lead to wastage of products.