Pros: free meals, great staff, excellent leadership, training programs.
Cons: long hours, staff turnover, call offs.
My day started with a register count, cash balance, change order & the review of the day's employee schedule. If numbers permitted, I would add or slim down the work schedule to fit the budget. Prep the line with the prep cook, inspect teh restaurant for opening, verify staffing & prepare for our first guest. Handle cash & creidt card transactions, – more... handle mid-day deposits, staffing, labor hours, customer conerns & employee spotlights!!! Cutting back on staffing when the restaurant was slower, prepare food order, rotate stock, & conduct table touched with guests to ensure quality & happiness. – less