Robert O. Hoadley - After the fact

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STAFF: Key Tasks General Manager: · Monitoring the entire operation . Employee development and training · Relating with hotel management · Accounting procedures · Security and safety · Health and sanitation · Setting hours of operation · Establishing prices and policies · Hiring and firing · Repair and maintenance of all equipment · Coordinating supplies and deliveries · Advertising and marketing responsibilities · Coordinating special events · Alcohol awareness programs · Developing policies and procedures Manager: · To assist the general manager with the general manager responsibilities and act as a liaison with the employees, company, and Park officials Cooks . Responsible for the preparing of quality food, maintaining a superior standing area and surroundings Will attend classes constantly in food handling and sanitation To assist in all facets of the complete operation including serving food, beach cleanliness, opening and shut down, assisting other employees of proposer The ordering of product from designated suppliers. The training and orientation of new employees. . . . . Server . Primary responsibility of the server is customer relations, as they are front line contacting group and our representatives of the company · On a regular basis, to attend training and developing classes to better perform their function. · To generally support and assist other departments in their particular assignments. · To serve our products with pride, courtesy and in a timely manner. Beach Food Service Attendants · Primary function to sell and deliver lounges, cushions, and umbrellas · To assist food servers with the taking of orders and the delivery of food and beverages · To patrol the beach for excessive debris, to offer assistance to our guests and to make recommendations to buy food, beverages and sundries from company facilities, · To act as an ambassador of the proposer's company and to promote the use of all hotel facilities, tennis, golf, fishing, boating, kiting, aJ?d sunning on our beaches. · To make aware to the Manager and General Manager any criticism both positive and negative. . Maintenance, repair and upkeep of equipment used in the day today operation. Beach Field Delivery & General Helper · To assist all departments as the needs develop. · To augment and support each department in their efforts to give good service and act as a goodwill ambassador on behalf of restaurant. General Manager and/or Managers arrive ...........,.. 6:30 AM to 6:30 PM Food Service First cook .................................................................. 6:30 AM Second cook ............................................................., 7:00 AM Server # 1, #2............................................................., 7:00 AM Server #3, 4.............................,.................................. 9:00 AM General Manager and/or Managers arrive............... 3:30 PM to Midnight Third cook ...........................................................,..... 4:00 PM Forth cook......................""................,........,.............. 4:00 PM Server #5, #6.............................................................. 3:30 PM Server #7, #8.............................................................. 5:00 PM BREAKFAST 7:30 AM-I0 AM LUNCH 11 am-4pm DINNER 5 pm - 10 pm, Weekends until 11 pm PIER BAR -- 10 pm to 1 am Cold Sandwiches, Hot Dogs, Burgers (chicken, beef and veggie), Fish Sandwich wi chips or slaw, Caesar Salad 14