General Manager of Emp. Dining, Exec. Dining and 2 off campus retail accounts
Pros: always on a mission-very pro active!
Cons: rough union house
My day began opening up the University Dining Hall, and help Chef get Breakfast out. From there would be Banking deposits from retail accounts. Ordering, Inventory meetings etc. Then on to Employee Dining room help teams pep talks, set up any caterings or lunches in Executive dining room. This is show time and can be the hardest part of the day if I let it. Afternoon. I spend at my 2 retail accounts again doing inventory, odering, stocking, give breaks etc. Oh, and Dinner in Employee Dining Room is almost ready to open. I rush back , do a visual, walk the line, check temps, sample, and help team serve