FOH Job Descriptions
Wait Staff
REPORTS TO: Manager on duty
PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience
As wait staff at St. Louis Bar and Grill, you affect our guests’ view of our establishment every
time you serve them. In order to foster regular clientele, consistency in quality, presentation and
service is essential. It is our goal to ensure that guests receive the same high level of service
and satisfaction whether it is their first or fifth visit.
The wait staff position has a considerable responsibility in delivering a positive and enjoyable
experience for our guests. You are responsible for entertaining our guests, not simply serving
them. You must also adhere to the “smart alcohol service” policies.
Wait Staff Daily Duties
The duties listed below are not location specific. A checklist of duties for each shift will be made
available. Completion of duties will be required prior to signing out.
Opening Duties
 Front entrance is clean and clear of debris
 All windows are clean (no handprints)
 Perform section check
o Wipe down tables and chairs
o Ensure all tables are level
o Set tables with standard tabletop items
o Ensure all table top items are clean and organized
o Replace any empty tabletop items
o Ensure TVs are turned on and are showing sports or CP24
o Ensure music is on – appropriate station and volume level
o Ensure lighting is on and at appropriate level for the day (no burnt out light bulbs)
o Ensure all prints, mirrors and neon signs are clean and dust free
 Stock service stations
 Set up cream and sugar bowls
End of Shift Duties
 Ensure all charges and tables are closed on the POS
 Wash and dry cutlery
 Do any remaining dishes
 Change garbage
 Stock service stations
 Perform a full section check
 Check with the manager to see if they need anything needs to be done before you leave
 Print final read and cashout
Other Side Duties
 Clean menus
 Clean bill folds
 Clean server side fridges
 Clean coffee machine and surrounding area
 Sweep FOH areas, patio and service side in the BOH
Closing Duties
 Perform section check
o Wipe down tables and chairs
o Ensure all tables are level
o Set tables with standard tabletop items
o Ensure all table top items are clean and organized
o Replace any empty tabletop items
o Turn off TVs
o Ensure all prints, mirrors and neon signs are clean and dust free
 Put up all chairs in the restaurant onto tables
 Wash remaining coffee pot
 Clean and restock service stations (inside and out)
 Empty all garbage bins
 Ensure outside of garbage bins are clean
Wait Staff Weekly Cleaning Duties
 Bleach coffee cups
 Spray and clean service shelves
 Empty and wash condiment bowls
 Wash all server trays
 Wash all wooden wing bowls
Bartender
REPORTS TO: Manager on duty
PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience
As a bartender at St. Louis Bar and Grill, you affect our guests’ view of our establishment every
time you interact with them. In order to foster regular clientele, consistency in quality,
presentation and service is essential. It is our goal to ensure our guests have their expectations
exceeded each and every time they walk through our door.
As a bartender, you have been hired for the purpose of not only serving our guests but
entertaining them. Your main duties include preparing drinks for wait staff and guests,
maintaining proper inventory and proper portion control and also serving any tables within the
bar area. You must adhere to the “smart alcohol service” policies and guidelines.
Total guest satisfaction is the primary goal of each member of the St. Louis team. In order to
reach this goal, a combination of teamwork and organization is necessary. This is shown
through the ability of the staff to coordinate and organize itself effectively.
Bartender Daily Duties
The duties noted below are not location specific. A checklist of duties for each shift will be made
available. Completion of duties will be required prior to signing out.
Bar Opening Duties
 Perform section check
o Wipe down tables and chairs
o Ensure all tables are level
o Set tables with standard tabletop items
o Ensure all table top items are clean and organized
o Replace any empty tabletop items
o Turn on TVs -- sports or CP24
o Turn on music – appropriate station and volume level
o Ensure lighting is on and at appropriate level for the day (no burnt out light bulbs)
o Turn on neons
o Ensure all prints, mirrors and neon signs are clean and dust free
 Check chemical levels within glass washer – replace if empty
 Ensure beer fridges are clean and stocked
 Fill water jugs and ice buckets for floor team members
 Fill ice wells
 Cut lemons and limes
 Wipe and polish beer towers
 Count cash till and ensure correct balance
Bar Closing Duties
 Perform section check
 Stock bar fridges (beer, wine, juice, water)
 Restock bar service items napkins, toothpicks, straws etc.
 Wipe bar rail including the liquor bottles
 Empty all garbage and replace with new bags
 Spray & wipe front of bar fridges, coffee & ice machines
 Spray & wipe top counter of bar fridges
 Take draft trays to the dish-pit & spray them
 Pour hot water down draft drains & wipe with a clean cloth including spouts
 Spray & wipe top of bar
 Cover lemons and limes and put in bar fridge
 Soak pop guns in a pitcher of water mixed with three vinegar packets
 Turn off T.V.’s and music
 Run glasses through glass washer
 Take apart glass washer, take parts to the back and spray them down including filters.
 Turn off glass washer, rinse with hot water, wipe & drain water
 Close out all tabs & print final read
 Do your cash-out
Busser
REPORTS TO: Manager on Duty
PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience
The Bus Person within St. Louis is a key link within the chain that holds our restaurant together
during busy periods. Your ability to be everywhere and assist staff in accomplishing their goals
is vital to the success of the operations.
As a Bus Person, you are responsible for assisting the wait staff and bartenders in a timely
fashion. Should you be the first person to see guests as they arrive, greet them and assist in
seating, if required. If you are present as guests are leaving, thank them and wish them well.
Total guest satisfaction is the primary goal of each member of the St. Louis team. In order to
reach this goal, a combination of teamwork and organization is necessary. It is achieved
through the team’s ability to coordinate and organize themselves effectively.
Bus Person Daily Duties
The duties noted below are not location specific. A checklist of duties for each shift will be made
available
.
Tables
 Remove all garbage from tables.
 Clear away glasses, plates, bowls, cutlery etc.
 Wipe table clean (don’t forget your trays)
 Replace menus and napkins
 Push in chairs
Run Food
 Know the table numbers
 Double check contents of order; i.e. side sauces, etc.
 Have all bowls, plates & cutlery for order
Dishes
 Wash all dishes from floor, patio and bar
 Restock kitchen shelves with clean dishes
 Assist in the polishing of cutlery
Bar Area
 Stock all shelves in beer fridge including wines
 Fill ice buckets
 Change kegs when required – ensure enough backups in the walk-in
 Have replacement keg on standby
 Empty and store beer cases
 Bus all stand up tables
Washrooms
 Check, at a minimum, every half hour
 Ensure that there is toilet paper within the dispenser
 Ensure that there is nothing on the floor
 Wipe down sinks and taps
Closing Duties
 Empty all garbage in restaurant, including kitchen and office
 Stock beer fridge(s), wine
 Wash all dishes and cutlery
 Clean and drain dishwasher, turn power off
 Clean the dish-pit area (walls, sink, floor, etc.)
 Check with wait staff, bartender and manager prior to signing out
Host/Hostess
REPORTS TO: Manager on duty
PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate
guest experience
As a Host/hostess for St. Louis Bar and Grill your position is vital in achieving our goal of
exceeding guests’ expectations. The manner in which they are greeted at the door, lets our
guests know immediately that St. Louis Bar and Grill is a “cut above” when it comes to personal
customer service. Remember the old adage:
‘YOU NEVER GET A SECOND CHANCE TO MAKE A FIRST IMPRESSION’
As a Host/hostess, you are that first impression, so remember to always make it a great one.
Start of Shift Duties
 Check for reservations (if applicable)
 Set up dining room to accommodate these reservations
 Check the schedule to see who is working and in which section
 Ensure you have a pen and Guest Wait List sheets
 Familiarize yourself with the section breakdown within the dining room
Greeting and Seating
One of the most important aspects of our business is greeting guests, and the first impression
that we create as they enter our establishment. The following basic rules apply:
 Every guest must be greeted with a smile and eye contact
 Always face the entrance
 The guest’s name if known should be used at every opportunity
 The greeting should be warm and sincere. Remember, you have been hired for your
dynamic personality. Use it.
 You are encouraged to exchange pleasantries such as “how are you tonight” etc.
 Ask them if they have a preference for the bar or restaurant area
 If there is a child with them, offer a high chair or booster seat
 Once you are aware of where they would like to sit and how many are in the party, ask
them politely if they would mind giving you a moment to see what’s available to best
accommodate their needs
 Never point at a table across the room instructing them where to sit
 Grab enough menus to accommodate the number of people in the party
 Upon arriving at the table pull out one of the chairs and remove any extra settings that
may be in place
 For children, remove the standard menu and replace it with a kid’s menu colouring place
mat and crayons and ask what their favourite colour is
 Let the guests know as they are being seated what the special is and that their assigned
server will be with them shortly
 Engage guests in a conversation, discussing specials, promotions, sports, etc.
When the Restaurant is Full
 Ensure that there are sufficient copies of the Guest Wait List for the shift (see sample on
the following page)
 Let the guest know the approximate wait time and ask if they would like to have a seat at
the bar (if available).
 Take one of the party’s names and inform them they will be called as soon as a table is
available
 Use your discretion when suggesting the guest(s) have a drink at the bar while they wait
 Keep the guests informed at all times, if the wait is longer than expected, apologize and
show concern
 If a guest becomes angry, do not raise your voice or talk back, inform the manager of the
situation
 When a guests’ table is ready, be sure to yell out their name loud enough to ensure they
can hear it
 Once you have secured the guest(s) a table, walk them to the table and follow the
greeting and seating guidelines mentioned in the previous section
Special Needs Guests
 Special needs and elderly guests are to receive priority seating when there is a wait
 Be sure to select the best table available that will be both accommodating to the
disabled guest as well as the other guests
 Remove the chair to allow easy access for the wheelchair
 Only canine helpers will be welcomed with a dish of water, with the owner’s consent;
other pets/animals are not permitted in the restaurant nor on the patio
 Please reference A.O.D.A. section of handbook
BOH Job Descriptions
Cook
REPORTS TO: Manager on Duty, Kitchen Supervisor
PRIMARY RESPONSIBILITY: To prepare all orders correctly, efficiently and timely and to
ensure that cold food goes out cold and hot food goes out hot.
The ease of kitchen operations is based on the quality of cooks hired. Cooks hired MUST be
capable of working all areas of the kitchen. An understanding throughout the kitchen of what it
takes to maintain the quality and cleanliness required is vital to maintain quality assurance.
Responsibilities:
a. Food preparation, portion control, receiving orders
b. Ensuring standards of appearance, taste, quality and consistency of product
c. Maintains cleanliness and organization of kitchen, works to keep dishes cleaned and
stocked
As a cook at St. Louis Bar and Grill, you affect our patron’s opinion of our establishment every
time you answer the phone, prepare an order or interact in person. In order to foster regular
clientele, consistency in quality, presentation and service is essential. Products and service
should be presented in the same manner every time. As a cook you are highly responsible for
delivering this consistency.
Total guest satisfaction is the primary goal of each member of the St. Louis Team. In order to
reach this goal, a combination of teamwork and organization is necessary. This is shown
through the ability of the staff to coordinate and organize themselves effectively.
Critical to teamwork is your ability to do your own job well and to take care of your primary
responsibilities. In not doing so, you would be letting the guest and the rest of the team down.
We are all responsible for 100% guest satisfaction.
Cleanliness and hygiene are very important! The manner in which you handle food directly
affects our guest safety. Poor handling can cause illness. As well, our guest’s perception of how
we handle food will influence their view of the establishment
Opening Duties
1. Turn on all Lights
2. Deep Fryers: Filtration, Cleaning and Boilouts
Fryer Oil Filtration
Filter oil within all fryers everyday
Drain oil into large oil pot through a china cap lined with filter paper
Once drained, thoroughly spray out fryers with hot water hose, and drain into a separate
large pot.
Remove any sediment
Use fryer poker to ensure the drain does not get plugged
Changing the Oil
Change oil on scheduled mornings
Typical schedule: change wing fryers twice a week and fries fryers once a week
Drain oil into large pots through a china cap lined with filter paper
Remove any sediment
Boil out fryers:
o Fill fryers up with hot water.
o Add 4 oz of Ecolab Fry Sol to each fryer
o Turn fryers on to 190F
o Let fryers boil out for 10 minutes
o Note: ensure you are nearby during boil outs, to turn the fryers down in the case of
it beginning to boil over
3. Complete the BOH Systems Binder
o
Complete fryer oil rotation chart
o
Check and record all fryer oil temps (not until later)
o
Check and record all fridge/freezer temps
o Count and record daily 3 food items (wings, fries, and ribs)
o
Count and record all prep items and fill out prep sheets
o
Transfer info from prep sheets to the ‘Prep Board’
4. Thaw Bread
Take sufficient quantity of breads (baguette, hamburger buns and tortilla wraps) out of
the freezer to thaw for service
5. Clean Wing Sauce Pumps and Squeeze Bottle Tops
Pull sauces from walk-in refrigerator and rinse out spouts and tops.
6.
Soup/Gravy Warmer Preparation
Fill up food warmer with water up to the minimum line on the inside
Turn warmer on to a minimum temperature of 60 degrees Celsius (or 160 degrees
Fahrenheit) – this is the minimum holding temperature for hot food
See prep guide for actually preparation of soup and gravy
7.
Turn On Equipment at 10:30am
Turn on the hood exhaust (1ST STEP ALWAYS)
Turn fryers on
o Set to 350 °F
o Make sure oil level is at minimums level line -- if not, add new oil.
Turn on grill.
o
Set to medium temp
8.
Fryer Temps
Check all fryer temps using a digital thermometer, and record them on the fryer
temp sheets within the BOH Systems Binder
9.
Set up Take-Out Area
Ensure take-out area is fully stocked with supplies, such as: condiments, napkins,
wet naps, take-out menus, mints
Set-up cash till for take-out (not all locations). Ensure there is enough change in the
till. If not, see management.
10.
FINAL CHECK: ENSURE ALL PREP IS COMPLETED, THE LINE IS SET-UP AND
YOU ARE READY FOR SERVICE.
After the Lunch Rush:
Sweep and mop the line
Restock the line
Complete any necessary prep work for the night shift
Closing Duties
Fry Bin & Wing Bin

Clean the inside of the bin, remove, empty and clean oil drip tray below

Pull both bins out, sweep and mop behind and underneath

Clean lower shelves on both bins

Clean all sides of bin
Fryers



Clean and polish front, top and sides
Turn switch OFF
Check to make sure the pilot lights are still on (light if needed).
Microwaves

Clean inside and out, rotary plate run through dish washer
Sauces & Food
 Put in walk-in fridge, and make sure all food is covered. Do not put empty containers in
fridge. Please DATE food when it has been prepared.
 Ensure proper rotation
Garbage Pails
 Empty all garbage pails in the kitchen. When there is no busboy, please empty the
garbage in the dish room. Replace with new bag
Dish Machine



Sweep and mop under the counter, shelves, and dishwasher
Remember to clean out sinks after EVERY use, and at the end of the night
Keep storage shelves organized.
Grill / Oven
 Remove pieces of grill top and clean in sink
o Spray with oven cleaner
o Leave for 15 minutes
o Scrub with steel wool
o Soak and wash pieces in HOT water

Change aluminum foil in trays, and clean all stainless parts (front/side/top)

Clean burner area
o Spray with oven cleaner
o Scrub with steel wool
o Rinse off with wet towel
o Dry with clean towel
On-Line Cold Table
 Pull out food, and clean inside
 Replace used inserts and restock with clean inserts
 Wing Buckets & Scoops
 Place in dishwasher at the end of the night, along with knives and tongs
Sweeping
 Pop room, dish room, and then the entire kitchen floor (including under the counters). It
is very important to sweep under the fryers as well.
 Most equipment and tabling is moveable, slide or wheel pieces aside to get broom on all
surfaces of the floor
Mopping
 Use hot water mixed with floor cleaner, and then mop the same rooms stated above in
‘sweeping’
 Wet mop first, and allow it to soak for a few minutes, then dry mop
 Put out a “Caution: Wet Floor” sign
FINAL CHECK
1. All food and open sauces put away in fridge
2. Double check that all fryers, oven and warmers are OFF
3. Turn off hood fan switches
4. Fridge/Freezer doors closed, and lights off
Reminder: Do not let your clean-up compromise the quality of food!!
Other Daily Cleaning Duties
Staff Washroom
 Empty garbage pail
 Clean toilet, mirror, shelf, faucet, & sink
 Restock towels and paper
 Sweep & mop the floor
 Clean ceiling vent
Dish Area
 Remove any items from floor, including under the counter, sweep and mop
 Spray and wipe down exterior of dishwasher
 Wipe walls with degreaser
 Organize shelves
Take-Out Area
 Wipe all shelves, change garbage if necessary
 Restock wet naps, ketchup, napkins, etc.
 Restock hot sauce display (if applicable)
Shelves
 Remove product and wipe shelves
Walk-in Fridge / Freezer
 Remove all product off floor
 Organize all shelves
 Sweep and mop, (Don’t forget to include under the shelves)
 Wipe down both doors, inside and out
 Inspect fridge condenser coils for dust/dirt build up
Prep Work
Key Points Regarding Prep:
 Always properly label prepped items to identify: date made, shelf life, item, and your
name
 Always thaw items in refrigerator
 Always place prepped items in proper storage locations immediately after prepping
 Always ensure proper rotation of products at all times
 Prep must be done on a daily basis
 Prep to shelf life
 Prep = par level minus quantity on hand
 It is important to maintain par levels of prep in order to maintain ease of kitchen
operations and ensure quick accurate bill times during busy service. However, do not
over-prep as this will lead to wastage of products.