Lots of Resources, Great Upper Management, Staffing Issues
Assistant General Manager (Current Employee) – Roseville, MN – March 13, 2017
Typical Day: Rather standard restaurant duties- line checks, safe counts, rosters, etc. Lots of electronic resources to speed things up. Which is good- there's lots of checklists too!
I've Learned: Pretty much... Everything. I originally started as a host (greeter). Every position is achievable for those with work ethic and critical thinking skills. The transition from completely FOH to the BOH manager had bumps, but there were lots of good resources to fall back on. Financials, contracts, budgeting, etc. were the much easier parts to learn.
Management: Upper management is excellent. VP is a class act all around, DO is a great resource. Store level management isn't always on the same page; staff struggles with (sometimes vastly) different expectation levels.
Workplace Culture: In flux.
Hardest Part of the Job: Staffing. It's extremely difficult to get quality candidates to apply. This has led to some less than optimal hires and frustrations on multiple levels.
Most Enjoyable Part: Some of the staff there are the best employees I've ever worked with, whether is be skill levels, attitude or general competence.
High quality food, resources tend to very thorough
Staffing is problematic; Corporate can result to some "hands tied" situations