Restaurant Manager Advice
Q: What is it like working as a Restaurant Manager?
Restaurant Manager in Jackson:
"Every day show up."
It takes consistentancy and paitience.
Restaurant Manager in Longview:
Pros: My supervisor is a sweetheart. I like that my hours are very stable and my schedule is fairly similar each week.
Cons: Our franchise owners immediately after taking over our region reduced or eliminated paid vacation time. Most of us had accrued 2-3 weeks, now nothing.
Restaurant Manager in Crowley:
"It is great but too many outs lately."
Pros: Working with people.
Cons: Too many hours.
Restaurant Manager in Evansville:
Pros: I can make my own decisions, run my FOH the way I want, hold people accountable, have input, make bonus, hire and fire people.
Cons: I have been over looked 6x for a kitchen manager position because I was told I was took good in the front and I need to be the stability in the store.
Restaurant Manager in Chesapeake:
Pros: Schedule flexibility, opportunity to advance. 100 best companies to work for by Fortune 100. Interaction with people. New challenges everyday.
Cons: Working nights and doing close opens, no weekends off unless requested and only one per month and you usually have to work 8-10 days in a row to get it. The guest can be very rude. High stress environment on some days.
Restaurant Manager in Harrison:
"Take care of your business."
Always remember you have to take care of the business. Make the right calls and do what's best for your store. Everything takes steady balance to keep everything moving smoothly.
Restaurant Manager in New Orleans:
"NO HEADLINE NEED."
Pros: THE ARE AWESOME. MY BOSSES ARE WONDERFUL.
Cons: I THINK BECAUSE OF MY AGE MY PAY AND RESPECT FROM THE THE COMPANY IS THE BEST.