Hospitality Manager, Bloomingdale, IL - October 3, 2016
I felt dedicated to the tight knit group of employees and management within the first couple of weeks as a cashier at old country buffet. After a few months with little to do at the register i was attracted to the faster pace jobs like serving and moving into the back of the house position, such as line serving and cooking.
As a cashier I learned how to jump from slow early mornings into the bustling overflowing brunch crowd. I learned how to efficiently and correctly ring in their order under the high stress of ringing in the overflow of guests who are trying to get in before switching to the lunch items and prices.
Any other position available in the restaurant requires a greater amount of efficiency and origination. These positions include serving, line service, line cook, and prep cook. While non of these jobs being very difficult as far as understanding or learning they require you to move quickly, keep your area clean, and all the while providing hospitable service for the quests.
The managers at Old Country Buffet are picked very thoroughly by the Area Directors and go through and extensive amount of training before they are put in their store. Working in a training store I got to meet a large variety of mostly very dedicated hard working managers from all over the US.
The hardest part about any one of these jobs is when you had to work with the few employees who were not as dedicated or hard working as the others. They moved at slow paces and required a lot of assistance from other employees or management that could have been used elsewhere.