The day starts the moment you walk through the door. Lobby has to be checked to make sure it meets all standards. Prep list has to be checked and completed to prepare for the next rush. Labor percentage needs to be checked and kept below a set percentage. This is naming only the first few things that are done when you come in.
While here, I believe the most important thing I learned was how to manage people from all different backgrounds. I figured out the best ways to talk to everyone to get what I needed from each individual.
The only person above me here was the store owner. Passionate about the business and the product, to a fault. They would often undermine my authority in front of the employees and when making decisions on inventory and scheduling, which would at times make it difficult to manage labor, employee availability, and food costs.
The hardest part of the job was having to work with the owner, who would often undermine my authority in store.
The most enjoyable part of the job, was seeing our guests take a genuine interest in our product. It was extremely satisfying to see newcomers become regulars and truly enjoy the food we serve them.