Same Crew, New Role

Yesterday you were on the line with them. Today you're writing their schedule.

On Friday you were behind the bar. On Monday you're the one people look at when the ice machine dies. This is the first-90-days field guide for new F&B supervisors, shift leads and bar and kitchen leads, written from hotel and resort F&B and useful in any restaurant or bar.

It's built for the new supervisor, shift lead or assistant manager in hotel and resort F&B: the pool bar, beach and terrace, daybeds, the outdoor restaurant and events on the lawn. It runs from day 1 to day 90, from your first week to a 30/60/90 plan your GM will read.

What's inside

• 17 short chapters: managing former coworkers without losing them, a week-one listening tour, the numbers your GM reads (covers, check average, labor percentage, cost of sales, comps and voids, the P&L), a ten-minute pre-shift people actually listen to, running a shift, delegation, schedules and requests, hard conversations and documentation, guest recovery, the kitchen and the bar, heat, lightning and alcohol calls, managing up, hiring and training, and keeping your own tank full
• 18 printable checklists and templates, plus a glossary
• The rules on tips, breaks, overtime, alcohol and heat, starting with the federal baseline, then short sections for California, Florida, New York, Texas and Puerto Rico

Not legal advice. No invented staffing ratios. Sources are listed at the back.

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Published by Tideline Press, Hospitality Stack’s sister imprint.