Je s American Bar and Grill Busser Training Philsphy and Setup Philsphy The Hurly Training Prgram is designed t train, inspire and prepare ur servers, bartenders, bussers, fd runners and hst Team Members t deliver ur prmise f an unfrgettable experience thrugh ur engaging service, fresh fd and drinks and cmfrtable setting. The success f this prgram is based n the passin and knwledge f the trainers, preparatin and rganizatin and the training mdule: Tell, Shw, Test, Prvide Feedback Setup Orientatin is cnducted the first day the new Team Member cmes t wrk and is led by the General Manager. Perfect Unifrm The General Manager will prvide the Je s pin and aprn. Onbarding New Hire Paperwrk Tavistck Handbk Training Flder fr Team Member The trainee will be respnsible fr bringing this flder with them every day fr training. Once rientatin is cmplete, the Team Member is given a training schedule that crdinates with the prgram requirements. The prgram is 3 fllw shifts in ttal, cncluding with a rleplay. The fllw shifts will be cnducted with a busser trainer and prvide the new Team Member with realistic serving scenaris and an pprtunity t get cmfrtable with the restaurant. They will last majrity f the busser trainer s shift t mimic a real flr shift. It is up t the discretin f the manager when t cut a trainee. The rleplay will be cnducted by a manager nce all 3 shifts are cmplete and befre the trainee wrks a scheduled shift. At the cmpletin f the 3 shift prgram and the rleplay the new Team Member will be put n the schedule. Tavistck Restaurant Cllectin Page 1 f 1
Busser Training Fllw Sheet Flr Fllw #1 Flr Fllw #2 Flr Fllw #3 Shadw trainer fr entire shift Shadw trainer fr half f shift Bus n wn and have trainer critique Learn Restaurant Setup Prper unifrm: clean white pressed xfrd shirt, navy aprn, dark jeans, black plishable shes, black belt, je s pin Learn table numbers Learn where brms are kept/sweeping thrughut shift Learn where linens are kept/hw t empty linen bags Learn hw linens are flded/rll ups Learn hw t plish silverware crrectly Learn where excess silverware, b&bs, trays, highchairs can be fund Table>chair>flr> reset Learn Prper Clearing/Resetting Explain side wrk (Empty linen bags, d rll ups, silverware, napkins, clean hutch) Shw hw t clear tables N dumping keep cnd hutches clean Shw an example f the perfect table set up: bth pati and dining rm place setting, centerpiece, chairs and flrs Practice with tray Table>chair>flr>reset Clear tables and have trainer reset Halfway thrugh shift switch: have trainer clear tables then have trainee reset while trainer checks Bus n wn Cnduct shift as if they are bussing n wn Review the perfect table and have trainee check Table>chair>flr> reset Review side wrk and explain that it must be cmpleted at the end f each shift G ver tip prcedure G ver pening shift prcedure G ver clsing shift prcedure G ver end f shift/getting checked ut by a manager Have a table rle play with a manager Trainer Signature: Ntes: Trainer Signature: Ntes: Trainer Signature: Ntes: Tavistck Restaurant Cllectin Page 1 f 1
Steps fr Bussing a Table 1. When guests have left a table, bring busser tray t table and clear all trash, silverware, plates, etc. frm table tp 2. Use a wet twel (frm sanitizer bucket) t wipe surface f table 3. Check chairs and wipe them if necessary 4. Check flr: pick up any trash, napkins, silverware and then sweep 5. G t busser statin t get clean rll ups and b&b plates t reset table; If cndiments are left n the table take them with yu when yu g 6. Straighten and tighten salt (right) and pepper (left) griders. 7. Take tray t dish pit r mve n t the next table if yu have rm n the tray Reasns fr Bussing This Way It is imprtant that we fcus n ne table at a time s that we can seat guests and keep the wait time lw at the dr. We clean frm the tp dwn t prevent already cleaned surfaces frm becming dirty. 1. Table 2. Chairs 3. Flrs 4. Reset The flrs need t be cleaned befre resetting the table tp because the hstesses are trained t seat a table when they see the clean place settings dwn. It is imprtant that we keep the dirty trays ff f the cnd hutch because the guests sitting at tables near these statins shuldn t have t lk at dirty plates during their time in the building. THE TABLE IS THE FISRT IMPRESSION THE GUEST HAS WHEN THE DINE WITH US! LET S MAKE IT CLEAN AND PERFECT!!!! Tavistck Restaurant Cllectin Page 1 f 1
Table Settings Tavistck Restaurant Cllectin Page 1 f 2
Re-setting/Marking Tables Since we will nw be setting ur tables with rll-ups, the guest will have nly ne f each utensil in frnt f them. This means, that if a guest uses their frk fr a first curse, appetizer r salad, they will nt have a clean frk fr dinner. WE NEVER LEAVE DIRTY SILVERWARE ON THE TABLE FOR A GUEST TO RE-USE. We always clear the dirty silverware when we clean first curse, appetizer r salad plates. After clearing the dirty silverware, yu will replace whatever silverware the guest will need fr their next curse. WE NEVER REPLACE SILVERWARE WITH A WHOLE NEW ROLL-UP. Prcedure fr re-setting tables is belw: 1. Clear any dirty silverware frm in frnt f the guest nce they are finished (NEVER LEAVE FOR THEM TO RE-USE). 2. Find r prepare a marking tray. A marking tray cnsists f a clean tray with a napkin flded as a liner t set the silverware n. 3. Place the necessary silverware n the marking tray. 4. Re-set silverware in frnt f guest (NEVER REPLACE SILVERWARE WITH A WHOLE NEW ROLL-UP). *** In additin, we will never replace a dirty napkin with a whle new rllup. Please make sure that yu have lse napkins flded t give t a guest if they need a new napkin. Tavistck Restaurant Cllectin Page 2 f 2
Busser Rleplay Team Member: Manager: Date: Table Clearing: Clears using Open Hand Service Uses sanitized twel Brings tray t help clear table Stacks dishes prperly Remves all trash, debris, cndiments, sugar caddies, etc. Clears using 3 step system Table, seats, flr Takes dishes directly t dish area, desn t dump them Returns twel t sanitizer bucket Table Resetting: Brings clean silverware, linens and plates t reset the table Places setting at prper distance frm each ther Ensures that all silverware is in gd cnditin, clean and plished Ensures centerpiece, salt and pepper are clean and placed prperly Re checks that table is perfect befre leaving Psitin Knwledge: Executes sidewrk Flding linen Plishing Silverware Knws hw t setup sanitizer buckets Ntes: Did Well: 1. 2. 3. Wrk On: 1. 2. 3. Rate 1 5 (5 being the highest) Unifrm Clearing Resetting Teamwrk: Executes chips and water service Demnstrates ability t anticipate guests needs Teamwrk Tavistck Restaurant Cllectin Page 1 f 1
Je s American Bar & Grill Missin Statement The Missin f Je s American Bar & Grill is t ffer ur guests a place t call their wn thrugh ur huse made American cmfrt fd, engaging service and cmfrtable setting. We serve fresh fd and drinks yu crave. We earn lyalty by genuinely caring fr ur guests. We are active participants in ur cmmunities. We strive t leave guests cmpelled t tell us and tell their friends abut their experience. The standard is great. Je s is yur hme away frm hme. Tavistck Restaurant Cllectin Page 1 f 1
Wh we are: Orland based Tavistck Restaurant Cllectin is a rapidly grwing, privately held cmpany perating 15 upscale and fast casual restaurant cncepts with mre than 100 lcatins acrss the U.S. We are cmmitted t building the lng term value and prfit by leveraging the quality f ur fd and beverage with engaging service. We are als cmmitted t expanding ur high ptential grwth cncepts, ntably Freebirds Wrld Burrit. Tavistck Restaurant Cllectin is part f the Tavistck Grup, a privately held investment cmpany funded by Je Lewis mre than 37 years ag. Missin: We are a wrld class hspitality rganizatin prviding ur guests with high quality dining experiences cnsistent with ur brand prmise. Our cre values are passin, integrity, leadership, wrk ethic and intellect. We attract and retain the best talent, and aspire t be the industry leader in creating emtinal cnnectins with ur guests. Prtfli: 14 cncepts with 100+ restaurants Leadership: Jhn Bettin Chief Executive Officer Keith Davis Chief Financial Officer Steve Byrne Vice President Purchasing and Culinary Operatins Marc Hinsn Vice President Human Resurces Alex Eagle Vice President Leasing/Legal Ryan Mitchell Directr f Marketing Jhn Fisher Directr f Sales Tm O Brien Directr f Operatins Je s David Frbes Reginal Chef Je s Tim Fannin Area Directr Sam Hallak Area Directr Jennifer Thmpsn Area Directr Cntact Infrmatin Restaurant Supprt Centers Tavistck Restaurant Cllectin 4705 Suth Appka Vineland Rd, Ste. 210 Orland, FL 32819 tel. (407) 909 7116 Tavistck Restaurant Cllectin Revised 5 2015
Je s 2.0 Busser/Runner Unifrm Standards At Je s American Bar and Grill we take pride in having the best lking unifrms in the business! Fr this reasn, we ask that yu fllw the specific presentatin and unifrm standards described belw. Presentatin All emplyees are expected t cme t wrk displaying gd hygiene and cleanliness. We deal with peple s lking and smelling apprpriate is imprtant! All male emplyees are expected t be either clean shaven every day r have fully grwn and grmed facial hair; n grwing-in phase will be allwed. If they cme in unshaven, it is grunds t be sent hme fr the shift. If the emplyee wears makeup, it needs t be wrk apprpriate; natural and subtle. N flashy clrs r ver-the-tp lks. They are als required t cme t wrk with their makeup already n. Getting ready n the premises r in the bathrm is nt acceptable. All emplyees are expected t have their hair in an acceptable style fr the jb. Hair is t be well grmed and clean at all times. If their hair is lnger than their shulders, it is required that it be pulled back. Any dyed r clred hair must be f a subtle and natural hue. Fingernails must be well manicured. Females wishing t wear a clred plish may d s, as lng as it is chip-free and a slid clr. Minimal jewelry/accessries are acceptable. N lng dangling earrings r head pieces that will interfere with wrk. One earring in each ear is apprpriate fr male and female emplyees. N visible tatts abve the cllar. Unifrm Summary: Chambray Shirt, Dark Blue Jeans, Je s Lg Navy Bib Aprn, Chuck Taylr-like Shes, Brwn Belt, Crew Scks Prvided by Restaurant: Shirt Chambray-style dress shirt, Men s and Wmen s cuts available. Je s will prvide 2 shirts per emplyee; additinal shirts may be purchased frm yur manager. Brand- Prt Authrity, Male and Female cuts available. S653--Chambray Blue--MENS CHAMBRAY SHIRT CHAMB BLUE L653--Chambray Blue--LDS L/S DENIM CHAMBRAY BLUE Aprn Navy Blue ½ Bib aprn with Je s lg Aprn shuld always be clean and nt faded/trn. Nthing is t be kept in pckets f aprn. Prvided by Emplyee: Tp: If an undershirt is preferred, the emplyee shuld wear a PLAIN white undershirt r tank tp. N visible lgs r writing n the undershirt is allwed. Tavistck Restaurant Cllectin 10.15 Page 1 f 2
Bttm: Jeans Plain, dark-washed, straight leg r bt cut jeans. The jeans shuld have a cmfrtable fit, nt baggy and nt a skinny jean. They shuld be dark in clr and nt have a lighter wash n the frnt r back. They shuld be plain, nt have any kind f embridering r design n them. There shuld nly be frnt and back pckets, n carg style. Jeans shuld nt drag n the flr r be rlled at the bttm. Belt a dark brwn belt is required; jeans shuld have belt lps. The belt shuld be slid brwn with a plain buckle. Again, n design, studs, diamnds, etc. Scks crew height black scks required. N ankle scks. N skin shuld be visible when emplyee bends leg. Shes shes must be Chuck Taylr-style, canvas, nn-skid, and slip-resistant shes. Optins cnsidered include: Keds, Adidas, and Shes fr Crews. Shes must be blue, red, black r white in clr. Tavistck Restaurant Cllectin 10.15 Page 2 f 2
UltiPr Initial Lgin UltiPr is Tavistck s nline emplyee self service prtal. On UltiPr emplyees have the ability t: View current pay statement View past pay statements View vacatin hurs View and edit tax infrmatin Sign up and view benefits Edit emplyment infrmatin T lgin t UltiPr fr the first time, g t: https://infsync.ultipr.cm Lgin Username: Initial Passwrd: Lgging In Last Name + 1st Initial f 1st Name + Last 4 f SSN 8 digit birthdate (MMDDYYYY) Emplyee will have t change passwrd and setup challenge questins during 1st lgin Change Passwrd: Click n Preferences (upper right, drpdwn ptin by emplyee name) Click n Change Passwrd and fllw the directins. Frgt Passwrd: Click n Frgt Passwrd n lg in screen and fllw the directins. Tavistck Restaurant Cllectin
Tavistck Restaurant Allergy Plicy All staff members are required t fllw the five step prcedure t ensure we meet ur guests dietary restrictins and cncerns. Allergies can be life threatening and must be handled with ur guests safety in mind. 1. Any team member that is infrmed f a guest s allergy must immediately infrm the Manager n Duty AND the Chef, and insure we can prepare dish accrding t guest s needs. 2. Team member is t ring in the item int the POS with the prper Allergy Key nting the specific ingredients (s) which the guest is allergic t. 3. Manager and Chef cnfirm with each ther the needs f the guest and hw the dish will be prepared. 4. Manager r Chef will visit the table prir t fd arriving t verify allergy, let them knw the chef is aware and assure them we are preparing the dish as the guest s needs dictate. 5. Manager r Chef ONLY will deliver the specific allergy safe fd t the guest. 8 Majr Fd Allergens: 1. Milk 5. Fish (such as bass, cd, flunder) 2. Eggs 6. Shellfish (such as crab, lbster, shrimp) 3. Peanuts 7. Sybeans 4. Tree nuts (such as almnds, cashews, 8. Wheat walnuts) Cmmn Symptms f Allergic Reactins: Lss f cnsciusness Shrtness f breath Itching r tingling in and arund muth, face, scalp, hands and feet Hives Wheezing and difficulty breathing Swelling f the face, eyelids, tngue, lips, hands r feet Tightening f the thrat (difficulty swallwing) Sudden nset f vmiting, cramps r diarrhea Drp in bld pressure Death Tavistck Restaurant Cllectin Page 1 f 1