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At First Thing

 Check-in with Room Service for Orders, check today’s clip board.
 Remind servers if any setting up needs to be done for breakfast (ex. EANJ on some Thurs AM)
 Set breakfast buffet signs & table tents
 Inspect Mingle Coffee Bar

Opening the Restaurant

 Open Arrive Door at 6:30am on weekdays or 7am on weekends for breakfast. Open Doors at
11:30am on weekdays or 11:45am on weekends for Lunch
o Food is fresh, well presented & proper temperature (inductions at 220, soup at 7, cold
side frosted)
o Area is clean: floors, counters, sneeze guards, silver, brass
o All displays are well presented
o Appropriate serving utensils are clean and not on bare countertop, china is well stocked
and clean, silver is polished and plentiful in the drawers
 Double check server sections & side work for accuracy, as schedules may have changed
 At 9am attend stand up meeting by Mail Room. Come with the Daily and any questions for the
planners
 Go around to cooks to get the lunch menu for the day (hot, cold, dessert, wholesome connection)
o Have signs all ready to go for lunch service
 Continue to monitor service until the buffet closes at 10am on the weekdays and 11am on
weekends for breakfast.
 10:30am Close Stir Coffee Bar
 Have daily stand up meeting with the staff
o Forecasted Covers
o Groups in house
o VIPs / Special Guests
o Any Kosher Meals
o Service/Food/Operational Issues
o Go over Birthdays or Special Events
 10:45am - 11:15am All servers to be on break
 By 10:30am on weekdays or 11am on the weekends, wipe down and put away breakfast signs and
replace with lunch signs
 Replace table tents according to diagrams
 By 11:25am, ensure lunch buffet is set and ready for guests
 Food is fresh, well presented & proper temperature (inductions at 220, soup at 7, cold side frosted)
 All displays are well presented
 Appropriate serving utensils are clean and not on bare countertop
 China is well stocked and clean
 Silver is polished and plentiful in the drawers
 SEE BOTTOM FOR THROUGHOUT SERVICE
 Check out with Room Service at 2pm
 Floor Sweep in the Arrive Kitchen Area and Room Service Area
 Room Service area organized
 Servers should turn in Checks & Report
 RS Attendant to hand over RS Phone
 Get Vanderbilt’s Keys before 2:45pm
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Closing Responsibilities

 2:00 Close Dining Room

 2:00 Completion of paperwork
 Tip Reports (1 from every server with a check)
 Any Kosher Meals are rung to appropriate PM Code
 Tip Sheet is filled out accurately for both shifts
 2:30 Check out servers. Ensure that:
o Assigned Side Duties have been completed
o Tables reset appropriately for next meal period
o Side stations and bar clean and restocked
o Buffets shut off and clean
o All areas free of food, beverages, soiled china, silver, glass, and white rags.
o If we are closed for dinner bring reports to Front Desk/Night Audit Basket.
 Attend to Vanderbilt’s staff
 At 3pm Pass on keys and Room Service Phone to Night Manager, passing any important info from
the day
 On Fridays at 3pm attend PM Stand Up Meeting in the Mail Room if you are still here.

Responsibilities while we are open

 Be on the lookout for things that are out of place and delegate to fix, if necessary
 Set room at a comfortable temperature, HotSOS Engineering if necessary
 Area is clean: floors, counters, sneeze guards, silver, brass, glass doors
 Lights are set to full brightness during breakfast and lunch
 Music sound level is appropriate
 Entrance is clean and organized
 Furniture is appropriately placed, free of papers, soiled china, coffee cups, etc.
 Host stand is organized and arranged for service
 No finger smudges on the glass door
 All windows are clean HotSOS Housekeeping , curtains are uniform
 Carpet is clean and free of stains, HotSOS Housekeeping to fix when we are closed
 Monitor service
 Appropriate greeting at the door and at the tables
 Sequence of service standards are met
 Table maintenance is appropriate
 Beverages are refilled
 Checks are dropped when server can confirm full/continental or full/soup & salad
 Appropriate closing and send off
 There must be at least two fully set 4-tops available at all times for walk ins.
 All buffets are maintained and plentiful.