Timothy Garrison

Pulling dough/completing any prep that needs done for the day.

Delegating tasks where need be, making cuts to save on labor cost when necessary.

Doing inventory/ordering produce/calculating costs to be as efficient as possible.

Working the line/helping on any areas that require assistance during service (tossing dough, topping pizza, running ovens, working the register)

Making the weekly schedule, as well as hiring and training new team members.

Working the line and helping where needed (saute, fry station, expo, pantry, also hosted and bartended for a while).

Delegating tasks when sous or head chef aren't present.

Keeping track of prep that needs done/will need done for service.

Oversee the floor, delegate tasks and make sure areas are organized.

Tend to the fitting room, assist customers, put away unwanted articles of clothing.

Help out in other areas when necessary (register, stock).

Decorate and organize end caps/make themed displays.