Operational Excellence
Efficient operations create the foundation for exceptional service. Master these systems to work smarter, not harder, while maintaining Vault's high standards.
Equipment & Organization
⚙️ Organization Drives Efficiency
Everything has a place, and everything should be in its place. Good organization prevents wasted time, reduces stress, and creates smooth operations.
Core Organization Principles
🎯 The Golden Rule of Organization
Put things back where you found them
- • If you move it, return it to the exact same spot
- • If you use the last one, restock it
- • If you don't know where it goes, ask for help establishing a permanent location
- • Working together on organization helps everyone move more efficiently
Team Efficiency Principle
If you restock one item, restock the entire station
- • Don't just grab what you need - think about the team
- • If server station needs forks, restock ALL silverware
- • If you fill one sanitizer bottle, fill ALL empty bottles
- • Prevents multiple trips and keeps operations smooth
Equipment Usage Guidelines
✓ Proper Equipment Use
- • Carts and dollies: Transportation only, NOT storage
- • Bus bins: Don't overload - keep manageable weight
- • Cleaning supplies: Return to proper storage after use
- • Glass racks: Use for glassware only, not plates or other items
- • Toast handles: Return to correct numbered charger slot
✗ Equipment Misuse
- • Don't store items on dollies or carts permanently
- • Don't leave equipment in walkways or guest areas
- • Don't use damaged equipment - report issues immediately
- • Don't take shortcuts with safety procedures
- • Don't leave equipment dirty for the next person
No Man's Area Organization
Staff Area Standards
Cleanliness Requirements:
- • Keep the area clean and organized at all times
- • Push in chairs after use - don't leave them out
- • Dispose of personal items properly (water bottles, trash)
- • Wipe down surfaces after eating or drinking
Supply Management:
- • Return polishing rags to their proper location
- • Return bleach/sanitizer bottles to the rack
- • Don't leave supplies around the room randomly
- • Restock supplies when you notice they're low
⚠️ Remember: Porters and cleaning staff clean up after guests, NOT employees. You are responsible for your own cleanliness.
Bussing Operations
🍽️ Efficient Bussing System
Our bussing station in "No Man's Land" is designed for two-person operation with a systematic sorting approach that maximizes efficiency.
Bussing Station Setup
Station Layout & Function
Location: "No Man's Land" with long folding table designed for one person on each side
Systematic Sorting Categories:
Dishes
Glass Items
Plastic Glassware
Ramekins
Metal Utensils
Linens
Liquids
Trash
End-of-Show Procedures
🎭 Proven End-of-Show System
- 1.Deploy bus bins to tables immediately after show ends
- 2.Assign 1-2 dedicated staff for sorting while others clear the room (most efficient method)
- 3.After final show: Play show-end playlist followed by closing announcement
- 4.Politely inform guests that the performance space is closing for the night
Why This System Works
- • Dedicated sorters prevent bottlenecks at the bussing station
- • Multiple clearers get items to sorters quickly
- • Two-person sorting handles volume efficiently
- • Systematic categories prevent mix-ups and speed dishwashing
Toast System & POS
💳 Toast POS System Mastery
All transactions flow through Toast - no exceptions. Master the system for accurate reporting and smooth operations.
Toast System Requirements
ALL items, comps, and discounts must flow through the POS system
We do NOT accept cash for payments - only card transactions through Toast
All comps must be entered in Toast with proper authorization codes
Toast Down Procedure
End-of-Day System Shutdown
Toast Down ensures all transactions are properly closed and reported for accurate daily totals.
Ensure no pending transactions remain
Close all open tabs and process final payments
Generate sales, tips, and transaction reports
Secure all cash handling stations
Provide reports to management
Secure system access for overnight
Toast Down Timing:
- • Weeknights: 2:00 AM
- • Weekends: 2:30 AM
- • Special events: As directed by management
Cash & Tips Handling
💰 Cashless Venue with Pooled Tips
We operate as a cashless venue for payments, but cash tips are accepted and must be properly pooled and reported.
Cash Handling Rules
We do NOT accept cash for payments - only card transactions
Cash tips go to the bar drawer, are pooled, and paid via paycheck
Cash tips must be brought to bar drawer at close - no keeping personal cash tips
Tip Handling Process
During Service
- • Pool cash tips in communal tip jar
- • Credit tips automatically calculated in Toast
- • Report large tips over $50 to management immediately
- • Don't pocket cash tips - everything goes to the pool
End of Shift
- • Count total cash tips with management
- • Record amount in tip log with signatures
- • Tips distributed via paycheck according to house policy
- • All staff sign for transparency
Tip Distribution Policy
Weekly Tip Distribution
Payment Schedule: Tips (card + cash) are pooled and distributed via paychecks every Thursday
Restocking & Maintenance
🔄 Proactive Restocking Philosophy
It's everyone's job to keep things stocked and organized. Proactive restocking prevents service disruptions and helps the entire team succeed.
Efficient Restocking Rules
The "Fill All" Rule
If you go to refill one bottle, fill ALL empty bottles
- • Bleach/sanitizer bottles: Fill all empties, don't just grab one
- • Station supplies: Restock entire station, not just what you need
- • Napkin dispensers: Fill all empty dispensers in the area
- • Prevents multiple trips and keeps everyone supplied
Station Maintenance
- • Server stations: Silverware, napkins, plates, glassware
- • Bar stations: Straws, napkins, coasters, stirrers
- • Bussing area: Bus bins, spray bottles, towels
- • Cleaning supplies: Sanitizer, bleach solution, paper towels
Supply Preparation Procedures
Bleach & Sanitizer
- • Refill in dish pit - ask dishwasher for help if needed
- • Properly dilute bleach with water according to ratios
- • Label bottles clearly with contents and date
- • Return full bottles to designated rack locations
Large Deliveries
- • Check items one by one before signing
- • Report issues immediately to management
- • Suppliers often send incomplete orders that can't be corrected after delivery
- • Double-check quantities against delivery slips
End-of-Shift Procedures
🏁 Professional Shift Completion
How you end your shift reflects your professionalism. Complete these steps to ensure smooth operations for the next team.
Required Equipment Returns
Equipment Check-In
Electronic Equipment:
- • Radios: Return to charger - ensure good connection
- • Toast Handles: Return to correct numbered slot (important!)
- • Check battery levels before returning
Other Equipment:
- • Keys: Return to manager or secure location
- • Cleaning supplies: Proper storage areas
- • Any borrowed items from other departments
Personal Area Cleanup
Work Area Standards
- • Clean all surfaces you used during shift
- • Remove personal items completely
- • Wipe down equipment after use
- • Leave area better than you found it
Personal Items
- • Collect all belongings from work areas
- • Dispose of trash properly (water bottles, food containers)
- • Don't leave items for others to clean up
- • Retrieve items from lockers if applicable
Shift Handoff Communication
Information to Pass Along
Report any malfunctioning equipment to management and next shift
Alert next shift about low supplies that need restocking
Pass along any important guest preferences or special requests
Ensure all incidents are properly documented and reported
Operational excellence isn't about perfection - it's about consistent, efficient systems that support great service. Master these procedures and they'll become second nature, freeing you to focus on creating amazing guest experiences.