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Biaggi's
Work
| Question | Answer |
|---|---|
| Managing partner | Jeff Jenkins |
| Chef partner | Tom Carroll |
| Beverage manager | Charlene Long |
| Service manager | Chris Seeger |
| Sous chef | Josh Dechant |
| Sous chef | Brian Ulatowski |
| ADO Area Director of Operations | Jim Jackson |
| CEO | Todd Hovenden |
| Biaggi's headquarters and how many are there? | Bloomington, IL. 21 locations. |
| When was Biaggi's started? | 1998 |
| What is the single most important aspect of your employment? | Attitude |
| Explain the policy for shift meals in the policy for off-duty dining | 50% discount shift meal per workday at Biaggi's. Meal can only be ordered from a limited menu while employees are not on duty. No meals maybe place within 15 minutes of the kitchens closing time. |
| Smoking policy | Biaggi's maintains a smoke-free work environment. Employees may smoke at Biaggi's only one patronizing the restaurant as a guest. |
| What is the number one reason people do not return to a restaurant? | Bad service. |
| If you need to break a rule to make a guest happy, what do you do? | Break the rule our success is dependent on your judgment. |
| What is the perfect uniform in appearance for your position? | Black dress shoes, blouse, black blazer, hair up, dress slacks. |
| What is our policy regarding earrings? | One earring per ear. |
| What is the most important trait in becoming a great team? | Asking for help! Communicate to maximize efficiency. |
| In what two areas do we need to constantly solicit help? | Air lift and running food. |
| How do we answer the phone? | good evening, Biaggi's |
| Do we ask "Who's calling" when there is a call for a manager? | NO. |
| Explain our policy for reservations, walkins, and call ahead seating. | Excepted for all size parties for lunch and dinner 70s a week. Can make them anytime at Biaggi's.com |
| If we can't accommodate a reservation request, what must we unfailingly do? | Focus on positive suggest carry out, suggest another meal time or date. |
| What is the essential info for reservation? | Number of guests in the party. Name and phone number of the party. Time and date of the reservation. Special information like a birthday, sling, high chair. |
| How many rings are too many rings for the phone to go unanswered? | Three. |
| What is our policy regarding personal phone calls for employees? | Employees cannot except personal phone calls during the shift. If there's an emergency, your friend or family should be directed to contact a manager. |
| Do we seat incomplete parties? | Yes. |
| Is it ever permissible to leave the podium unattended? | No. |
| How frequently do we need to check the restrooms? | Every 15 minutes. |
| Explain the rules of the D1 through D4 and the L1 and L2. | D1: Lead, never leaves podium. D2: D3: D4: L1: L2: |
| How many bread baskets for a 5 top; 7 top; 11 top? | 1, 2, 3 |
| How do we move chairs from one place to another? | Pick up. |
| Explain the check – down – check back procedure at lunch and why we do it? | |
| What are the first thing in the second thing we do before pre-busing a table? | |
| Why must servers establish control and make recommendations during the greeting? | |
| How do you pass on verbal instructions to the expediter? | "Outside." |
| At what point should we offer to refresh a beverage? | Half full. |
| Explain why it is essential to stop, breathe and survey your area of control. | To stay focused. Nervousness makes us race from one task to the next without thinking ahead. Working cool and smart is always better than working hard. |
| Explain the concept of "consolidation of tasks" and why it is critical. | Know when to ask for help. Think ahead about all of your tasks. Four example if you were going to the bar for a drink for one table, check the rest of your tables before you go and get all of the drinks in one trip. |
| Explain what great table maintenance is with as much detail as possible. | |
| When is offering to remove B&B plates the right thing to do? | After seating the guests. |
| Call ahead | 1. Ask; how many in your party? 2. Inform them of the next table. 3. Take phone number for guess waiting from home. |
| Running a wait steps. | Name of party. Number of guests. Estimate time; quote their weight as "6:45" rather than "a 45 minute wait". Their pager number. |
| Reservation policy and procedures | # of guests in the party. Name & phone # of party. Time & date of reservation. Special info. |
| L2 | Seating. Table updates. Running side work. Communication with busers & servers. |
| L1 | Stays at host stand. Manages phone calls. Greets guests. Manages reservations & walk-ins. |
| D4 | Answers phones in office. |
| D3 | Seats guests, updates, side work. |
| D2 | First contact with guest. Passes guest go D1 if they have a reservation. Sell and manages wait list. |
| D1 | LEAD. Stays at host stand. Manages reservations, phones, & directs hosts. Greets & passes guests on to be seated Sell wait, bar, & carry out. |
| Price range for lunch | $4.99 to $14.99 - available until 4 PM daily. |
| Price range for dinner | $4.99 to $30.99 |
| Hours of operation | Sunday: 11:30 - 9:00 PM Monday - Thursday: 11:30 - 9:30 PM Friday - Saturday: 11:30 - 10:00 PM |
| Phone Numbers | (719)-262-9500 FAX: (719)-262-9502 |
| Address | 1805 Briargate Parkway Colorado Springs, CO. 80920 |
Created by:
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