I work 50 + hours a week, I manage all our operations, cost of goods and controllables, and manage a full restaurant staff.
Pros: meeting new guests everyday, building personal relationships with my staff, constant learning and growing, and a wonderful environment to be a part of.
Cons: short breaks, slower volume hours, and we are in a bad location for business.
I work day consists of dealing with all the money/bank runs drawer counts, petty counts, and so on. I manage all our inventory, take care of ordering, scheduling, cost of good, controllable's, and building maintenance. I have learned to maintain a great labor percentage line, quality control, staffing accordingly, building maintenance, operations, and – more... all about our P&L. I have a great staff, I have managed to push them to the best they can be by using positive reinforcement, intensives, and open arms. They have all learned to go above and beyond making sure every guest that walks through our doors has the best experience. The hardest part of my job was maintaining a good labor line and cost of goods with a lower volume store. However with perseverance and hard work I have been able to get my numbers where they need to and right with the numbers of our higher volume stores. The thing I enjoy most about my job is the fast paced, high intensity, and that the food industry is my passion, so coming to work everyday is a blessing and fun. – less