Leadership Expectations

Held by Godwin of himself and of anyone in a shift lead or coordinator role.

• Pre-service readiness. Leader arrives first, leaves last. Before opening, confirm: smoker running correctly, all stations stocked, staff assigned and briefed, opening checklist complete.
• Active floor management. During service the leader moves — monitoring quality, watching pace, identifying bottlenecks before they fail, staying ahead of service rather than reacting.
• Quality control. Every plate meets the GOD-WIN BBQ standard. Address problems before they reach the customer.
• Staff development. Use quiet moments to coach, not just direct — teach the how and the why.
• Incident handling. Handle complaints, equipment failures, and food safety concerns calmly, decisively, without public escalation. Make the call and document it.
• Documentation. After each service day, ensure the shift log, equipment issues, and incidents are documented. Not optional.
• Financial accountability. Cash handling, Square reconciliation, and end-of-day close follow documented procedure. Discrepancies are documented and reported — never absorbed or ignored.