Fun Environment Focused on Customer Satisfaction However Lacks Professional Managerial Staff
Manager (Former Employee) – Savannah, GA – July 6, 2015
Coming into work as a manager, I would first do a safe count. This ensures that the restaurant is prepared for sales for the remainder of the day. Once this is completed, I would then do a pre-shift meeting with the servers and bartenders. During this I would go over drink and food specials, any particular parties, and give a short pep talk about the night ahead. After this meeting is finished I then walk the restaurant floor and talk to guests, ensuring that they are fully satisfied with their experience. If bartenders, servers, or chefs need any help during the night, I would assist them to ensure guests food and drinks came out on time. At the end of the night I would perform check outs from servers and bartenders, recount the safe and cash drawers, then walk down the restaurant to ensure cleanliness throughout. Before locking up, I would send corporate all of our sale numbers, run a labor report, and prepare the money drop for the next day.
Interaction with Guests, Respect from Employees, Clean/Organized Environement
Inexperienced Management, Lack of Managerial Respect