As a restaurant it is extremely important to know what inventory is on hand and how much has been sold. In order to accomplish this you must count your inventory at the start of each shift. This can be recorded on your Daily shift checklist or if asked with BarKeep. If you bring in additional inventory during your shift you will need to add to your inventory count.
We have a new inventory system this year that will allow ease of count for all departments as well as the daily counts on the bev cart.
When stocking at the end of you shift (or during) you will be required to get Laura or a shift leader to transfer stock to your area from the beer shed. This is required for the Lounge, Kiosk and Bev Cart.
Inventory will be conducted by Laura on a regular basis and cross referenced with the counts performed by you.
We do understand that mishaps happen and we will provide a “waste” button in FORE when cashing out. This will enable you to have accurate inventory counts.
Work Hard and Have Fun While Being Courteous & Helpful
