Lily Bell

FOH responsibilities vary on a day-to-day basis. Assisted throughout front of house and back of house departments, including bar duties, expo duties, server assistant, busser, host, and digital program/website developer. Daily tasks would include opening/closing procedures, inventory management, website updating, and accommodating the needs of each floor member. Other duties entailed quality control, food preparation, customer service, and reservation coordination. Calmness during high-stress and fast-paced hours were expected from those on the floor.

Worked within a nonprofit organization that aimed to work toward detox, addiction management, and psychiatric barriers. Program assistants were asked to provide a structured environment for clients, assisting in group therapies, med-pass, hourly charting, detox rounds, and individual medical needs of clients. Program assistants provided compassionate interactions with staff, developing a comfortable rapport, while still keeping the environment trauma-informed and medically professional.

FOH members often worked alongside kitchen staff, or alone to maintain inventory, food quality checks, cleaning protocols, open/close procedure, and excellent guest experiences. The cafe was a cafeteria style drink and tapas restaurant during the day, and table service at night. Staff were expected to serve guests, making sure satisfaction was met with both drinks/ bar items, and food.

Baristas often worked alone, managing a full-manual espresso bar and various drinks and pastries. Staff were expected to complete opening and closing procedures, inventory management and restocking, quality guest service, and multitask during fast-paced environments.

Shift supervisors, on top of the normal barista duties, were asked to hold a professional and exciting work environment for employees. New employees would be trained through shift supervisors, ensuring universal knowledge, expectations, and efficiency. Supervisors are expected to make a daily report to the team and higher-ups, including projected sales, popular drinks, and inventory needs. Supervisors provided direct communication skills, intuitive understanding of sales management and advertisement, as well as recognizing team member strengths, weaknesses, and areas of needed improvement.