Opening the store, turning on equipments, checking temperatures of freezers, refrigerators, multi-fryers, hot water and checking food supply is ample enough for the days operation. Checking staff schedules and delegating their positions in the staffing pattern visible to everyone. Making sure temperatures are all on range, preparing the registers drawers and checking the restrooms, dining room and the surroundings are clean and well maintained.
I learned how to interpret financial statements and learned how to solve problems like how to increase sales, how to increase or decrease personnel cost according to the facilities needs and to control waste.
Everyone is praised for a job well done and brainwashing amongst managers about bottle necks or problems arising at the time of each shifts.
When an associate calls sick and we cannot get one to replace and we get busy on that shift.
When we get good sales and every one has given their best.