good restaurant but lost many managers due tolack upper level consistency.
Pros: great people, good food
Cons: benefits, quality of life, scheduling equality
Hold daily shift meetings. Preformed line checks for food quality, labeling, rotation, safety, temperature and preparation. Guest satisfaction and retention.
I learned to mange people,invoicing, inventory, payroll, food quality and safety standards.
The restaurant I was at lost all of the management team and was run by visiting managers.
Great team and coworkers.
I went through two company buyouts with Mimi's. Upper management constantly changing. I had 7 different Directors of operations in 5 years. Only had 2 managers running a 5 manager team restaurant for 7 months.
The most enjoyable part of the job was the team and the regular guest.