Pros
- No alcohol service, late nights or grease. - fun staff, working environment, training teams from corporate. - Desire to improve admin functions and Ops level access to important tools via web apps. - Cheap, good food is easier to sell. A product you can be proud serving.
Cons
- Expectation of hours beyond 50 when things slow down. - Asked "to think about it like my own restaurant, how would you work then?" > We were being asked to arrive between 5/6 am and work thru until the dinner rush was over, 6/7pm. Without profit sharing where is the drive for a manager to burn him/herself out? - Implemented as I was departing: Increased focus on Metrics that required certain throughput (x number of sandwiches made/ 15 min) that were tied to very challenging labor Volume goals. Did not give much flex for when emergencies happened or you ran short on staff (mostly high-school and some college kids/working adults) which happens when working within this demographic regularly. - Coaching/Mentoring was coming along as I was leaving. Still room to grow as they tried to develop their District Managers away from the Operations level - General Manager mind set and prepare them to be mentors to all management under their supervision.