Stand Leader – Check List
Stand Leader lessons learned…
- It’s easiest to do the beginning inventory when you’re the only person there. Ask others (unless they’re shadowing you) to give you 20 minutes before they come up to the stand so you can orient yourself on where things are stored & what the stand is serving
- At close, give cleaners the task to count items up front (loose cups, etc) and note those for you…makes it easier to finish inventory once the back is counted
- If there’s equipment you’ve never run before, ask the Floor Supervisor for a quick review (popcorn machine, nacho cheese machine, etc)
- Run the closing reports before you send the money person with the money back to the vault (they need one copy of the report from each till & then one copy of the overall report to take with them to the vault)…make an extra copy of the overall report for us (it tells us how much we sold & will help me map payment to events)
- The money person CANNOT go on break until after the vault comes for the first drop…they start when the event starts & work from gate A4 to the end of the stands
- We can only be off 1% of the total sales at night (that’s $1 for every $100 in product we sell)…having a specific box for discards will help keep this manageable
- Voids will need to happen…so, learn how to do a voided transaction once the cash person has already taken the money (you’ll need to refund a card or cash)
- Keep your notes on both your opening & closing inventory…you could need them if you are significantly off (I didn’t once & we ended up going thru garbage to find where our discrepancies were)
- Take your Stand Leader guide with you (if you have it…register transaction instructions are there)
************************************************************
¨ Arrive & check in to get stand assignment (this is the stand number & entry)
¨ Pickup aprons & towels & then get the stand clipboard and go to stand
¨ Setup a specific box for countable waste (cups, hot dog buns, etc) so that at the end of the night, all that is in one location & you can easily count your “spoilage” before you input the final inventory into the system
¨ Check stand inventory & identify ordering needs (use Pre-Event Stand Sheet)
o Use a notepad or other paper to do your inventory counts (then transfer that to the inventory sheet)
o Only count inventory items with a double # sign
o Orient yourself to the stand…make sure you know which items match to the inventory list (sometimes what they’re called on the sheet doesn’t map to what you think)
o Understand what the bigger selling items might be for that stand & make sure you have enough of them on-hand…don’t forget napkins, straws, etc…since each stand is responsible for their condiment station
¨ Place inventory order (call 8879 at RG & 8869 at MC) Try to only have to place one order during the night
¨ Make sure all equipment is on and if serving beer, check that all taps are in place with the light beer on the right
¨ Make worker open & close assignments list & schedule for breaks (breaks start 10 mins after event starts; all workers must be present during
intermission; breaks = 15 min)
¨ Have each worker sign-in at the stand when they arrive; assign worker to their station
¨ Check for OLCC permits & review the event manifest & shift assignments with workers
¨ Have an adult take one beer cup and check the taps for air (lots of air = lots of foam in the beer)…draw a small amount of beer from each tap
into the cup, empty the cup & put in the discards box
¨ Setup Stand
o Coffee/tea
o Soda/ice
o Straws/napkins
o Cups/lids
o Ice cream & cones/candy & peanuts
o Bleach bucket/garbage liners
minute adjustments
¨ Count food waste (if no Ovations cook) and ensure food waste is put into green containers for composting; empty compost containers after every shift
¨ Run closing reports so the money person can take the cash to the vault right away
¨ At close…roll down windows & begin closing assignments
o Turn-off all equipment
o Bring in condiments
o Re-stock napkin & straw dispensers
o Remove soda nozzles & clean them & soda dispenser (no soap)
o Clean beer stations
o Clean food equipment (popcorn machine, hot dog warmer, pretzel, etc.)
o Clean & drain sinks
o Breakdown empty cardboard boxes & put by door
o Remove trash & put in clean liners
o Gather empty bread racks & put by door
o Sweep & mop floors/clean mop buckets
o Return towels & dirty aprons to laundry
o Take out black cash drawers & leave on counters by till
¨ Closing Inventory Process
o Ask clean-up crew to count loose cups, etc up front & leave those counts for you
o Take everything to the back that needs to be stored there for counting
o Count buns by type & mark those in the returns column instead of the ending inventory column
o Use your notepad to take the closing inventory…then transfer that to the inventory sheet at the end of the night
