The Ideal Routine in the life of a Food Service Manager...

...and Manager is basically what it is; whether you wear a Chef's hat, a tie, short sleeve shirt and a visor, or a lab coat, it is all about managing. So here is the perfect routine in the life of a Food Service Manager.
Before the Shift
Arrive to work on time and by that I mean early because as a German Chef once taught me, "If you're on time-you're late, and if you're early-you're on time!" So get to work about 30 minutes early to do a quick facility walk-through making sure nothing is standing out like a broken pipe, a gas leak, busted lights, deadline refrigeration, or a line of employees waiting to get in. Check out any notes, phones messages, or emails pertinent to immediate attention such as call-outs, changes in the menu, reservations, or surprise corporate visits. Check out your daily schedule, see who is coming in and if that is realistic for that day's labor needs. Maybe you can add-on or call off if need be. Check what deliveries are arriving and what products are 86'd and crucial to the delivery-should'nt be any but check. Check your own notes for any unfinished buisness from the previous day that has to be knocked out asap before starting the day. Check out today's production needs, reservations, catering request, key firing times and put together your
production sheets, prep sheets, ordering sheets and all your day's paperwork you'll need throughout shift. Avoid going back to the office for copies, prints, ect. The office should be entered 3 times: beginning, mid and in the end. Draft up a priority list, a to-do list and jot down some key product ordering needs and review cleaning list and special side work projects to be accomplished during the shift. Know your numbers!
Know today's projected sales, know your budget and know when to make adjustments if you're not going to hit budget or if you exceed budget.
Too much of a good things may mean you need to adjust for more labor the following day, maybe sneak in an extra order for product or plan for more
management coverage than expected. Review your day in your head, play it out and have a tentative plan, key timings outlinned and an exit plan to get going home.

Starting the Shift
Make fresh coffee, have a cup, relax, take a deep breath, meditate a minute or so, open the door and let the first employee in.
Greet your employees and do another walk-through in the presence of your employees. Get your thoughts together and do your opening huddle/meeting/
food review/line up and get everyone present in the moment and speak your game plan to your crew. Be sure to drop in a safety note, a guest assurance and a team building, motivational goal. Identify training issues and outline courses of actions for the team and individuals.
Engage your employees, excite them, motivate them, get feedback and always leave an open door to personal feedback. Cut them loose to start their
jobs.

Working the shift
Even though you did a couple walk-throughs visually checking and reviewing
the operational readiness of business, now is the time to document it, get
it on paper and in more detail. I like to start with facility maintenance aand equipment checks. First the money vaults-the walk-ins, freezer and
reach-ins and the line.
More to come................stay tuned....