Written By: Dusten
LY Dinner Sales: 5527
Projected Sales : 5700
TY Dinner Sales: 5122
+/- : -7% from LY and short of PS by -$578
Dinner Covers: 177
Avg PPA: 28.94
Weather: Spotty showers and humid
Special events?: End Pride Weekend
Who worked: Ruthy, Krystin, Alex, Grace, Clair CL, John and Tori Hosting, Taylor SA, Hiroe Fr
Flow of Business, Cuts and Ticket Times: Busy at open. We filled up just before 6pm with an 11-top reservation in the PR. There were several items 86'd just after opening, as customers ordered them, which was embarrassing for us and annoying for our guests. It seems that many of the things that Matt orders haven't been ordered in his absence? It sucks that the kitchen didn't catch on sooner so we could at least tell customers BEFORE they ordered an item we don't have, instead of 10 minutes after. By 7pm we had a good idea of what we didn't have and things smoothed out considerably. We stayed on wait until about 8:30, had a brief lull and then back to about 5 parties on the queue. I cut Ruthy at 8:45, Krystin at 9, Grace at about 9:30pm. Sushi bar ticket times went over 30 minutes at one point. Kitchen items were pretty behind too for a little while.
Specials:
3 Staff members that stood out (why/how): Gabe apparently didn't even glance at the restrooms before he left this afternoon. Tori picked up the slack when she came in.
Any VIP's in? The People that like to sit with their toddler and newborn at the sushi bar. They didn't have the kids tonight, but we didn't have the Tonpei-yaki they ordered so I gave them Kome Bucks to keep them from getting too fussy. Topmodel Girl. Roger and Masa. Dan and some friends.
Comps& Void Detail: Several due to 86. 2 hamachi nigiri misrings. A5 had a harumaki take 30 minutes to go out. Not sure why and they decided they didn't want it.
R&M needs: The lights over the Kome sign on the wall are out again. Take says he can replace them if we have the bulbs.
Danny started to move items from the dry storage shelf and it is apparent that it hasn't been cleaned with any sort of regularity due to the sheer amount of rat shit everywhere. No bleach, no soap, no hot water. Danny did it tonight, but it needs to be done at the very least 2 times a week. The severity of the situation ought to be apparent to anyone simply doing inventory, and to not even clean it is downright negligent. These repairs to the walls tomorrow will not be the end to our rodent problem. I hope that is not lost on anyone.
The dish washer machine is still putting out dirty dishes.
86'd items/ need more:Pork for tonpei and buta kim chi, takoyaki, botan ebi, parfait, kids, cups quail egg, tofu for tofu steak, chicken kara age, ten zaru sauce, hand soap, white paper towels.
Besides those closing check list we are finalizing, we should have regular routine cleaning list for those areas does not need everyday cleaning but can't wait deep cleaning. Can we talk about it at the manager meeting?
ReplyDeleteI sent out a message to the hosts about side work. It seems like some people are trying to get away with not completing side work. Managers, please be diligent in checking on hosts
DeleteAlso i agree having 86's right after opening is too embarrassing and something could avoid.
ReplyDeleteCan all managers make sure everyone's job tasks? If someone can't make it or work under emergency situations, the rest of the team knows what to cover??
Also where is inventory and opening check list for the kitchen?
Some of the items that where 86'd where done so because Daniel apparently didn't want to prep them himself. He was expo last night and should have had time to prep a few things. For the pork wash breading of a pork Katsu and slice for buta kimchi and tonpei, soba tsuyu should take 3 minutes to prep.
ReplyDelete