Hunter Spencer

Foremost part of my job is to handle individual installation details and act as an intermediary between installers and customers. This includes having product knowledge of different types of flooring and application materials, some knowledge of subfloors and their maintenance, installation knowledge to help create understanding of pricing and labor, ability to read floor plans, and being able to communicate with multiple parties including in situations where there are hiccups or the customer needs further guidance.

The other end of my job is physically walking my department and its aisles, approaching and greeting customers, and using the same product knowledge for people who are doing remodels themselves. I also have to know where a wide range of products throughout the store are, safety procedures for things such as heavy equipment, operation of heavy equipment (I do have a license), and downstocking product.

Multitasking, attentiveness to greeting guests and maintaining tables, try to be as welcoming while still professional, value friendliness with team, not easily scared of new opportunities. I love working at places where I am confident in the food because it makes my enthusiasm more natural and makes suggestions and upselling easier. It also means that the biggest risk of disappointing a table is my own performance and is my biggest drive for succeeding. It's always better when people leave happy and I try my best to help them along with that by providing good service and being personable.

Morning prep would include tasks such as cutting and preparing fresh fruit/ pre-made cocktail mixes (as well as condiments), setting up drink stations, going through sections (before opening) to ensure tables and partitions were clean, attentiveness to guest needs, basic understanding of hosting and to-go, recognizing menu and articulating what each item is in terms of both ingredients and preparation, running food and understanding the pass, helping coworkers when needed (this could be for anything), training new bartenders and servers, and being able to understand how to approach guests when greeting, upselling items and recommendations, and being personable.

Evening prep would involve breaking down any kind of equipment that needs to be cleaned nightly, getting dishes into the dish pit for washing (as well as knowing how to operate the dishwasher), restocking, checking date labels on anything that might need to be thrown out, cleaning your work area (bar, bar top, section, well/ server pit, etc.), if using handheld devices making sure they are put away and charging, balancing register, every restaurant will have a list of specific duties that need to be done.

All of these responsibilities are under the assumption that multitasking is a very constant skill being used and usually starts with understanding times your tables have been helped with food and drink orders, checking in throughout the meal without being overbearing, and doing all of these tasks together when in situations where you are sat multiple times consecutively (which also means tables will likely close checks close together as well). Being efficient with how often you are walking back and fourth from your tables and doing same-tasks at the same time (such as putting in drink orders for multiple tables and bussing). Being timely is equally important.