You'll want to grind a few scoops of beans into them on a finer setting than you normally do for the brewer. Do this first thing in the morning so they're ready before need it. You don't want to have to grind them when a guest orders it because the process already takes a couple minutes.
You can look in the Beverage Resource Manual to see the setting for your grinder. Measure out the water into the little water pitcher up to the marking for whatever size you want. Use the tiny scoop to measure out some flat scoops of grounds 3-3-4-5 for s-t-g-v (basically the same number of scoops as you would do pumps of syrup, except an extra for short). Slowly pour the water over the grounds. If it's a venti, you can't pour all of the water at once because it'll overflow, so you might have to stop for a few seconds even if you're pouring slowly. Just make sure you get all the grounds wet. If you measured the water correctly at the start, it should be perfect.
Supplies, if you need them:
Water pitcher: 260-04-0402
Brew stand: 260-04-0196
Cones for the stand: 260-04-0199
Scoop: 260-04-0195
Filters: 260-04-0197
Sticker that tells you how to do all of this: 260-05-0099
Canisters: 260-04-0268