Giovanni Sabala

-Run food

-bus tables

-occasional cocktail service (during happy hour ideally)

-AM crew: shifts and positions usually alternate (Lead, they’re in charge of the shift.

Sauce, assists lead with portioning sauces. Weekday par is 45 trays of 18 and 60 on weekends. Runner/Rice/Chips: portion and FIFO wonton and tortilla chip bags. Rice, scoop and portion ~3 trays of coconut rice and place in heater. Runner, makes all the N/A bevs. Black Tea, Lemonade, Hibiscus Ginger Lemonade

Beer Garden: they open and set up the outside for the day. Water stations, final wipe, and sani buckets.) As a team we alternate who does other tasks like cookies and rice crispies (they’re very time consuming)

PM: more people on but a lot more busy.

During busy season, we have, 2 SA’s and 1 bartender break away, and set up us up for a wait. And then we bus like crazy to make sure guests can flow in and out.

• Mostly counter service (with the option for full service, depending on the size of the party)
• Make drinks (coffee, N/A, and alcohol. Most of the drinks are pre-batched by the AM crew)
• Run food, and bus tables quickly and efficiently.

• Processed customer transactions accurately and efficiently using POS system (Toast in this case)
• Managed cash drawer, ensuring balanced registers, and count was accurate.
• Baked cookies and helped with running food, etc
• Greeted bar guests, you have to go through “kitchen doors” to get into the speakeasy part.
• Occasionally helped with host stand duties. Collecting cell phones and locking them away as this place has a no cell phone policy inside.

• Opened and closed the store (Hours were 9-5, Monday-Friday, as the store was closed on weekends and holidays)
• Interview and train new employees
• Expo, ensuring that the food sent out was up to standard
• Setting up catering deliveries with a delivery service
• Learned and worked every single line when necessary
• Successfully maintained the store at a high standard of cleanliness
• Making the orders with the team members
• Ordering produce twice weekly
• Handling conflict with customers and among team members
• Making and perfecting prep lists for the teams
• Send sales reports to upper management
• Sold beer and wine at one point. Ensured that everyone was of legal drinking age and that no one was overserved. Learned how to change beer and wine taps as well.

• Opened, closed. Worked at two of the locations in Austin.
• Counted money
• Deposited leftover money from the day
• Coordinated deliveries with drivers
• Full-service bar at one location, and beer only at the other. Making sure everyone was in compliance with TABC laws, etc.
• Ordered produce, dough, and beer when needed.
• Served liquor at one location, beer at the other.

• Worked at two locations: Austin and my hometown of McKinney.
• Server, cashier, food runner, catering specialist, and trainer
• Opener and closer most days.