3/30/23 PM BOH CG

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1.  How many pies did we run on the timesheet (⅖, ⅗, etc)?

We ran 4 on the 5s and 5 on the 10s

2. KMOD stuff

VERY VERY VERY SLOW SHIFT!!!DEAD OUTSIDE, GRAY SKIES AND DID NOT SEE ALOT OF FOOT TRAFFIC AT ALL. THINKING EVERYONE IS GETTING READY FOR OPENING DAY TOMORROW FOR ASTROS WHICH STARTS AT 6:30 TOMORROW!!!

I have gone over schedule for next week and only thing I see is adding Jose Puac back on from Thursday through Sunday in am to give us a dish, dough and prep person as Monday through Wed we are going to see about dough and prep handling dish as well. We have a list of those employees that are not on schedule and we are going to talk to them first before we post. At the latest we will post Friday. Something we also need to think about is they might not finish up this week and might not show up this weekend so let's be prepared for that and see if there are any holes. 

We ran without Henry today and he is one that is off schedule next week and we are parting ways with. With the cuts we have made with this schedule we can not let go of anyone else as we are really going to push guys and gals this next week with that schedule. I know we can do it let's just be prepared on shifts as if someone calls out or even to run breaks kmods are going to be stuck in a position. 

I ran in marsal and topped and moved around employees in boh to run breaks but everyone got a break today.

There was only one overbooking that came in as they took order at same time so overbooked 5:10 by one pie. 

We did have a 16 pie order at 5:15pm today and it went out without any issues.


 3. Food stuff (Notes about food issues)

Slices looked good in pm shift. 

Had Georvy work a hour in marsal with me to learn more about slices and how that area runs as he is going to need to know and be cross trained to do so. He did well but does need someone up there to guide him a bit and definitely not able to run alone but for first time he did well. I moved him to back afterwards and put Jose Perez up there and he did great. He kept up, it was slow, but he made sure that slices were coming out good. I ran up in marsal for a hour tonight while I ran breaks and it was smooth. Only thing I noticed is foh is not taking slices with a sense of urgency like they should. We put them up there hot but if they sit and sit they are going to get to guest not cold but definitely not as hot as if they were ran with more urgency. I only had to hand slices to one guest who walked up there as they were waiting on slices. 


4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc)

Lorena is doing great. She did topping tonight and stayed busy keeping area clean and stocked. She was able to run salad sandwich staton while Roxana C. took break. 

Gabino did great tonight at loading and pulling from roto solo. Jose Perez did go back and work roto tonight to break Gabino out and he did well as well.

Roxana C. did good. I did catch her on the line eating but other than that she stayed doing what was needed.

Elizabeth was done with prep and done with additional items by 9pm so she cleaned up in boh where the prep areas are and she clocked out and went home.

Bailey did great on dish and kept up with everything that came back to him. He also finished up rotating Sicilian pies for tomorrow and got them on rack as Meredith left early as well as soon as dough was done. 

So today alone in pm we - ran without Henry and did not call anyone in, Meredith was out early, Elizabeth was out early. 


5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc.

Made sure to let employees know that worked today "thank you for staying busy and getting ahead on close instead of just lallygagging until close". 

 6. What did you teach someone today

Introduced marsal to Georvy for a hour today and stood there with him doing slices and making some pies in marsal.


7. Repair issues

None that I can think of at this time. 


8. FOH: Did not have any issues other then one overbooking which was due to ticket coming in at same exact time. There were times on all tickets but did have them write down 7:02 when it should have been 7:20 but I was on the line topping so I caught that. Other than that foh did not mess up on tickets. There was one ticket with less than 20 minutes to make but we were so slow that it was not an issue and we were able to get on time.(but I think that was due to staying a bit longer on call with guest bc it was like 19 minutes to make once printed) Only had to give slices to one guest who walked up. All and all good job by foh tonight. All had good attitudes and were working together. 


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