assistant manager

shift manager

team member

general manager

restaurant general manager

Burger King

A typical day at work: 

	First, I clock in and then I am assisted on where to go. Whether it would be on a headset for drive-thru, front cash, or kitchen is where I am directed. Usually I take initiative, wash up, sanitize, and hop in the kitchen to see if they need a hand. I'm usually on whopper board, in which it is the main board for running the kitchen. I begin by working on the orders one after another until all stations are clear or down to the point where I can multitask; meaning dropping meat, fries, and/or cleaning up. Then once everything is cleared off the board and all orders are taking out in a quick, orderly manner, I take the chance and clear some dishes out of the way such as trays from the meat and spec food (chicken products, etc.) duke units. I place them in front of  the sink area, where later on or in between orders they are able to be washed, dried, and organized back on the shelving unit. Then later on the night, each specific task is completed in a doable, timely manner. However, if there is short staff or a busier night than usual tasks will be more difficult to complete and extra time after closing will be applied or extra effort to boost the task more quickly and effectively. The main obstacles to focus on throughout the night would consist of taking the customer's order in ( drive-thru or front counter), preparing/prepping/making sandwiches, bagging each order, and then correctly/precisely handing out the order to each customer with assurance that they will make a pleasant visit again with our customer integrity. Equipment/ machines that we have to break down and clean during the night are the fryers' (filtered and/or changed with new oil), salad and cheese cooler, fry cooler, drink stations in both dining room and drive-thru, shake machine, broiler and hoods, duke units, heat chute,  fry station (fry bin), bathrooms, boards, meat well, boiler, and deck scrub, squidgy, and mop floors. Throughout the night we separate the tasks between us 2 co-workers and whatever one co-worker can't get to, we eventually have each other's back. The closing manager will also help throughout the night just to take a little weight off our shoulders. 
	What I've learned is to be there for others in need. To help out as much as possible. To put your foot down at times when things are not working out the proper or coordinated way. That certain co-workers are not suitable for a fast-food environment. That there are always going to be imperfections no matter what. That when improvement is applied, certain priorities will be subjected to change, but the micro aspects will still be a problem. For instance, lateness, calling outs, lack of effort, taking advantage of simple tasks that could have been accomplished are not met, language, drama, and management. In retrospect, it's fast-food, people come in and out. Whether it's co-workers finding a different place of employment, gave up trying, or never put enough care, it seems difficult to keep dedicated people. Or on the other hand, fitting in the customers shoes, depends on how much loyalty they are supplied or how much respect is being put forwarded. Teamwork, I've learned, is the key into making a restaurant operate the most effective and efficient way. Communication flows off of that and so does happiness to everyone. One smile will spread. And also respect, is a huge deal. Respect the job and the customers. Customers will give respect back, if they understand the situation for the most part. Also, you can't please everyone. Everyone has an off day. Make the best out of it. Or sometimes you just have to step away. 
	As for management, there are always the pros and cons. However, overall the management has been lenient and flexible. Some managers that were in the store were more strict than others. Some were too free will but all seemed to be balanced to the same set of rules to follow. I don't like to pick favorites, but I've had 2 dedicated managers that I've worked with that worked hard to make everything fair and understandable, and clicked with my point of view. One of them was my first manager. She had lots of energy. Drive-thru times were low and competition was integrated between other stores in the district. At times there was drive-thru rally days, where you had to be the best store out of everyone in the district. Everyone was dedicated to make it happen and it did. We were able to where tie-dye shirts and jeans. We could dress for Halloween. More things were acceptable, because we earned it. There were free movie tickets that work gave out because of drive-thru goals that were planned and beat. We would have the radio on at times to make the work more fun. Besides the fun aspect, like I said we earned it, because we kept up with the rules. Also, so were the employees. A majority of them gave no issues and if they did they were sent home. No forgiving or excuses. Another manager that I fee tried her hardest is presently there. I feel she resembles the manager that I first had. Not as young and energetic, but knows her stuff very well, helpful,  and more on the conservative side. Coupons have been more announced now than they were ever so I think it's more difficult to keep up with things around the restaurant. More demanding of things, and more inventory has been added. Both managers were connected and cared. 
	For the co-workers, I've worked so many co-workers now. They go away like water flowing down a stream. There were times when certain ones stick in your head and you remembered them based on their personality and work ethic. Like I said it depended on which co-workers were more effective than others and actually worked as a team. A lot of them stayed for awhile and then finally had enough and moved on.
	The hardest part of the job in my opinion is being on the right page with everyone. It will never happen the whole day. But when it does happen for awhile, it's flawless and productivity is sky high. Makes you feel like you've had it in the bag and no one is stopping you. Until, something minor or major comes up unexpected or expected and you can't control it. Then it is difficult to get back in the that state of flawlessness in your work. Cleaning some of the boiler parts can be an issue at times if your exhausted but just to do everything yourself is pretty difficult on its own. And also, if no one is focused, mistakes would happen and that seems to occur a lot too. The weekends are usually the busiest days a week and that's is when mistakes would show up more because there is a lot of orders and customers to handle all at once. Being unfocused, means not handing out the order right or not reading it on the screen right. 
	The easiest part of the job is when everyone is doing a part in their shift. It makes the easiest things simpler to handle. Changing garbage's throughout the day, sweeping, cleaning dishes, all throughout the day makes less weight on one co-worker for night time. Nothing is easy if people don't make it easy. The easiest things can be the most complicated tasks to overcome. Sending out the wrong orders are mistakes constantly being made. If people would take more time and read marked wrappers or more communication was being put out then it wouldn't be that complicated to fix. More common sense. Since we have to move at a fast past, mistakes happen. We just need less mistakes and more preciseness. 
	Lastly, the most enjoyable part of the job is seeing everyone in a good mood. And being in a good mood for the whole shift. Everyone getting along makes work more meaningful, lasting, and enjoyable, and forgetting your actually working. Time usually goes fast, makes you less dreadful, saying another day at work. It helps everyone feel work is not that bad after all, more believable. And says life is life.

So, I've worked about two months at burger king and I can say it is the worst job I've ever had. I'll explain.

A Typical Day:
Cleaning everaythang. Clean Clean Clean, Stock everything up, wash windows, etc. Then, Take the orders. Easy stuff, really... orders takes a few weeks to a month and more to learn. Mastering it requires even longer time because of special codes and the changing of the menu every so often with, in my case, no warning what-so-ever. Customers asking for Items that don't exist on the register, etc, etc.
So, Clean, Take orders, bag orders for drive through, make all the drinks in the world - tea, juice, cofee, hot chocolate, milk shakes, frappes, etc etc.

and Deliver the orders to the front in under two minutes and 10 seconds.

What I learned: That people make the job. The job can be easy if you give the typical 6 months to get good at it. I'm at month 2.

Management: Worst management ever. They breath down my neck and scold me/berate me and even yell at me in front of customers and co-workers about small mistakes that in most cases, I hadn't even made. Simple and small things really, like "Whats the recipe for a banana strawberry smoothie?" Asking questions was verbally encouraged but when I did ask questions I was verbally harassed about using common sense (common sense is memorizing recipes by your 12th hour worked your first week)
and the management acted like complete children. Their leadership skills were awful. They were overly emotional and unprofessional, while exploiting favoritism and clicks to praise the people who were really good a their job and embarrass/dishonor/damage the noobs like me. They were beyond rude, harassed me daily, gave me the "You're not good enough - get better or else" talk daily, and constantly critique me and demand I do better every time I enter the store. In fact, I get a lecture every time i go in to check my schedule or pick up my pay check. Sadly, I am not exaggerating. The management was very, very bad. If you have a fragile heart, BK with bad managers is not the place for you.
Also, during the interview I was promised full time, and quick advancement but I have been there two months and I only get 4 to 10 hours a week and I am threatened daily that I will get all of my hours cut if I dont "up my game". I make little to no major mistakes.. and customers offer praise often.
On one final management note: They had me work 30 minutes off the clock doing computer training. Completely illegal. They left the store after signing me into it without telling me it was computer training so that I had no way to exit out of the program, and was forced to sit through it off the clock... it was a nightmare, and I was angry. Such Deceit!

Co workers: Co workers were great generally. Friendly, polite, and wonderful. I had one coworker who had little patience for me, but the rest were great. Really, the only bad people were the two in charge. They were the worst human beings I've ever met... its lame.

Hardest part of the job: The work was not really difficult. I mean, after a few months you'll have all the recipe's for drinks memorized, and using the cash register will become familiar. Cleaning will become nothing more than something to waste time on. Though Bathrooms will always be unpleasant. Really, its dealing with the managers. They can be the worst. If you have good ones, you're in good hands... if you have jerk elitists like I do... well, you're in poor luck and should probably not believe anything they tell you about "mastering your job in two weeks times" or about "using common sense" when you ask how to make a caramel frappe for the first 3-5 times you've ever done it.
They super-cram a lot of stuff into your brain and expect you to memorize it... but if you say you're struggling.. well, they told me not to memorize, and not to think... just do. They say its like riding a bike, you don't think you just do it... but believe me, its only that way for people who have been working there full time (40 hours per week) for several years. At that point, it gets that way. But when you're new like me... don't let them tell you to be that way- its unrealistic.

The most enjoyable part of the job: When People you know come in to order food- it is such a relief to see a smiling face that cares about you. My friends coming in was such a respite from the awfulness surrounding me. My management would get upset like teenagers and start whining and complaining because I forgot how to make a banana strawberry smoothy during my first week there.
Ah, awfulness.

Final Recommendations for going into work here: Be good at your job as fast as you can, if you can't don't sweat any harassment- you're of worth whether you were meant to do fast food or not.. and remember, it takes 6 months for a person (on average) to get good at job... so at least cut yourself that much slack. You may even take longer, no worries. Try to know as much as you can about off the clock work laws and such. Don't be sucked into off the clock computer training or meetings... they'll do it to you. You have to be payed by law for these things.

Anyway, good luck if you decide to work at burger king. Remember, people make the job- I happen to get bad people, but you may get good ones.

Good luck!

No one day was ever the same. I would usually work at 11pm - 9pm mid shift I would arrive and relieve the openning shift supervisor of her duties, just prior to taken control of the shift I would go into the office and check where we are in sales and labor for the day. Then I would take control of the lunch shift, help expedite orders through lunch. At the end of lunch I would delegate different cleaning duties that had to be completed prior to my lunch staff leaving for the day. I would then check labor and sales and based on how high or low my labor was at I would start sending my remaining staff on half hour breaks to help control it. Depending on business needs for that day I would either have the staff complete any needed cleaning or send them home if labor was high. I would have to break any register cash draws, and put in clean draws for the dinner shift. At dinner time I would help expedite orders, if we were low on staff I would also run to the broiler/griller to drop meat that needed to be cooked. After dinner I would complete a daily inventory food count and imput any food delivery invoices into the computer. Just prior to leaving I would break anymore cash draws so the losing shift manager on duty has clean draws for their shift and doesnt have to worry about cash (+/-).
I learned that many people may believe that Fast food service is easy but I disagree at times, it can be very challenging at times and gives you many obsticals each day to complete. Their are staff members who rush and make orders incorrectly, then you have to coach them to and have them remake the correct order as soon as possible. With having a majority younger staff in age you would have to get them to understand what a scense of urgency. From when a customer drives up to place their order in drive thru to when they receive their order and drive off, you only have 2 minutes and 30 seconds. the newer, younger staff never got the understanding of speed and brought the timer up many times. This once again is when you as a manager has to coach the team member on how to increase their speed. If the mistakes continue to happen after coaching several times then More coaching and possibly counsiling takes place too.
Management for Burger King consisted of many levels starting at the entry level of a Shift Supervisor, who runs shifts and in charge of the Restaurant when either the Assistant & General Manager arent available. Assistant Manager is responsible for the restaurant when the absence of the General Manager, the AM's duties consist of scheduling, inventory, shift responsiblity, food ordering, delegating job duties, cleaning assignments. General Manager is responsible for the entire restaurant. District Manager is responsible for 8+ restaurants. The restaurant I was employed at had one General Manager, 2 Assistant Managers, and 2 Shift Supervisors.
My employees that I managed were a great group of people, they were hard working individuals that cared about their jobs.
The Hardest part of the job was after you worked a 10 hour shift and the closing/overnight shift supervisor called out and you had to work an additional 10 hour shift. By that time you are mentally and physically drained and you have to wait for your third, and fourth wind to keep you going.
The Easiest part of the job is having such a supportative & hard working staff to make your job so much easier.

I worked at Burger King for a little over three years and I never had a raise or opportunity to advance in my position. The only advancement I had was by becoming a full-time closer and having designated hours, but my pay rate was kept the same from when I had started. After working only a couple years, there was a constant change of management. They removed any benefits from their employees including employee of the month. My typical day at Burger King almost always began at seven in the afternoon. When I would get there, the whole store would be a complete mess and sometimes customers would be lined up either in the store or in the drive through. Not only would I have to pick up the slack of the employees before my shift, I would have to complete any task that was required of me in order for the store to be completely prepared for the entire night and for the next morning while taking orders, expediting, and sometimes making orders. I had to complete all the tasks required to close the store, including those required of others such as kitchen and management. The closing manager would engage in relations with her employees and would constantly steal money from the cashier for gas money. The manager would also often come in work with an ill temper, yelling and miss-treating her employees who would work that day and night. The manager was often biased and chose favorites among the employees because of this. Employees would get away with many things that were against regulation such as eating the food while working, talking on their cell phones, violating safety codes, and in-appropriate work performances. Almost every night I was left to do the floors entirely on my own while the only other co-worker there would be sitting out in the dining room on his phone and still on the clock getting paid for it. When I would notify the store manager of these common practices, he would only discuss them with the managers but not enforce them. I can recall times where both my manager and the only other employee there would leave to handle personal matters, leaving me completely alone in the store with all the work on my shoulders for a short period of time. Since I was the only closer for counter and there was only one other person to cover my days off, I would often work ten days in a row with only two, one, or no days off. These days we would commonly work six to seven or more hours shifts. Because of the slack we would pick up, we would get out at three in the morning and sometimes even later. Once we had stayed so late that the store manager had come in to start inventory and begin to open. There would be many days that I would have to skip out on my breaks in order to finish all my tasks before it was too late. To say the least, this Burger King company was absolutely unprofessional and lacked appreciation for their employees as well as their customers. So far, this has been the worst work experience I have ever faced. I feel as though my hard work and dedication to my job, as well as anyone else's, would be recognized anywhere else than at Burger King. My advice would be to stay far away from this corporation, especially the one's that are in this area because I am not the only one who has been held victim to these hostile work environments.

● Overall
As a shift supervisor a lot is expected from you. It’s like being a jr. manager but being reprimanded and having to take account for things everyone else in the store is doing. To become a shift supervisor they send you away for training to a perfect store that’s run smoothly and ideally. When I went away to training (pre covid) I was told that the Carrols corporation takes good care of their employees. My training manager raved all about that. But when I got back to my store and covid started to become serious, the company did NOTHING for the employees. There was no hazard pay or bonus for working. They cut everyone’s hours at first and then had everyone scheduled to the max hours they could. On top of that, recently due to the coin shortage, they want us to round up totals and donate the change to “BK Families in need”. This organization didn’t exist when covid started but was used as a solution to not giving back change, and there was no directions on how to enroll as an in need bk family. The General manager at my location is passive aggressive, spiteful, and thinks she’s above the employees. For example, if she puts on a headset that is not her own by mistake, she will freak out and exclaim that’s gross. She can only wear her dedicated headset but literally the entire staff shares the 4 other headsets. On one shift I worked I discovered mold in the ice machine, and pointed it out to her. I told her I wasn’t going to put ice in the cups and just serve whatever drinks without ice. She was mad and said “well I can’t have my customers getting drinks with no ice!” And left for 30 minutes. For 4 hours the ice machine was left until it was attempted to be fixed. Constantly I would come in the next morning after closing getting told I didn’t have fast drive thru times or that I didn’t close right, even if the responsibility wasn’t mine but of a normal team member. Most of the time I’d be worried about trying to perfect inventory and count money and closing paperwork. Every day I would dread going to work because the stress would pile on top of anxiety and the feeling of never being enough for this company increased. I knew each day I’d return I’d be corrected for something going wrong the day before. The company doesn’t show appreciation to their employees, instead they expect everything from you. There isn’t a flexible schedule. It felt impossible to get days off. You’d have to request a month in advance and if any other manager wanted that day off you could not also take that day. Even though there was 7 shift supervisors/managers in total and at most 3 shift a day. The shifts are 10 hours and you get a paid break which means you work through your break and have to fix times in the computer to make it seem like you took a break. You don’t get time to compose yourself just 5 minutes to scarf down whatever food you got and then proceed with the rest of your shift. The job asks for a lot more than what it pays. A normal team member only has to worry about their area of expertise and hone in on it. That’s what makes it perfect for a high school job, and making at least 13.75 an hour! Having to learn every station, every procedure for opening, closing, cleaning, and managing for only .50 more a week isn’t worth it, at least at this location.

I've worked in fast food previous to Burger King and never have I experienced such poor quality in management, staff, and food preparation. 

To begin with; Managment. 
I worked at the Spanaway location in WA state. There was one manager in particular that I had been warned by employees was scary, rude, and mean. I have dealt with some pretty impatient managers in the past so I thought it was nothing I couldn't handle. Upon working with this manager for the first time I was appalled. She had highly unrealistic standards for her employees, talked to them in such a rude and unproffesinal manor that it made me sick, and clearly chose favorites over other employees. Upon when I first begun working there she promised me things and never once did she fulfill them or give me an explanation as to why they didn't happen. (Despite me asking). When she had any issues with an employee she handled the task by screeching at them, rather then pulling them aside and talking about there behavior. Sometimes employees could hear her. It was very clear that if you didn't suck up to ger and be a yes man that she would take things out on you. Other managers even despised working with her; not that I can blame them. 
This particular manager was in charge of scheduling, and "forgot" to schedule me for nearly a month. This was around the time that she so happened to get annoyed with me in the kitchen. Convinent is all I'm saying. 
There are other instances in Wich another employee had been scheduled for nearly two weeks straight; walked into her office crying saying that they really needed a break to Wich she responded "Its not my problem". 
This particular manager has failed to recive several employees food certification cards.
She does not hesitate to humbly brag that she doesn't need this job to wich employees eternally respond with "Then please leave". 
After treating staff with such poor quality she then continues to prod at why people dislike her. Sometimes I can't tell if she's joking. 
You can expected that if your in rush hour and have a full screen of orders that within 30 seconds of a new one popping up you'll be yelled at asking why it isn't finished while your frantically working to finish the other 5 orders.

Staff:
Staff, for the most part, isn't too terrible. However, there are a hanful of employees that either weren't properly trained or don't care beacuse there treated so poorly. Most of the staff is young, like myself, so I try not to judge there sense of charchter or work standard to highly. 
For the most part it isn't even the employees who are the problem its management not letting them accomplish certain goals. Nightime shift has it particularly hard because the shift before that does not do dishes. This stacks up over time and can lead to a good hour and half past closing time of nothing but dishes. Ive been told that its beacuse managment tells them to work on other things; buts its also partially due to employees not wanting to do it.

I dont expect allot from a fast food job but the lack of proper management and unproffesinalism is disgusting. I would recommend that you work anywhere else but here.

I typically worked as kitchen lead on night shift for four years. Often I would have to come in early or switch to a midday shift for a day of the week to cover other employees. I also worked in the front serving customers occasionally. The lack of consistent scheduling can wreak havoc on your personal schedule. Also, very frequently I would come in for my night shift, and dirty dishes from breakfast that should've been cleaned by midday shift's end were still there, by now caked and difficult to clean on top of my own duties. Day shift would often leave without cleaning up anything, leaving it for night shift to deal with their mess. I also had to reorganize everything every day because day shift would throw everything everywhere with no regard to established organization patterns. Employees who work hard to prepare food quickly, clean and organize the store, lead and direct other employees, and maintain equipment that can be dangerous are paid very little, if no more than, the employees who are slow to assemble food, sit by the sink and don't clean dishes quickly (or at all), and try to avoid performing any extra duties. We often would be pestered by the management (Upper management put heavy pressure on shift managers that caused them to be very heavy and sometimes aggressive with employees) that we weren't producing food fast enough, which can be very difficult with only 2 or three people often having to build many different items within a minute to constitute "fast enough". Orders could vary from a simple hamburger or two, to over 200 custom ordered sandwiches (this has happened several times before). Often we would have times where we would have little business, but the management would not allow us to perform our extra duties at the moment. Other times we would have massive numbers of customers storming the store on both fronts and demanding large quantities of food for hours. Often these rushes would be handled with 5 or more staff in the kitchen during day shift, but night shift was often only 2 or 3 all afternoon and evening. The best part of the job was probably the friends I made while working there. I was well known by most of the staff, and I got along very well with any coworkers who worked hard. Overall: Honestly, the pay is nowhere near worth the frustration, stress, humiliation, and exhaustion that commonly goes with these jobs. I would not recommend working here for very long if you can avoid it. Unfortunately, I am aware that most of the time, it can be very difficult to find better jobs. A lot of our staff was in college or college graduate or had previously had a better paying job.

Harvey Management is run like a family business  The owners are highly accessible and always in the restaurants coaching and motivating.
I usually started my day at a restaurant I designated as my base restaurant. This was my highest volume unit with a good GM that had the will but needed a little extra guidance and direction. We would tour the entire restaurant in the morning and then make a "to do" list to be accomplished that day. The next day, We would review the list and start the process for the new day. We would celebrate achievement and redirect if needed.
I then followed my plan for the rest of the day visiting one or more other restaurants. I would do a "leaders travel path" upon entering. The tour consisted of a 10 minute observation period covering cleanliness, guest service, food quality, procedures, food safety, and crew demeanor. I would try to spend an entire lunch period in that restaurant usually with an assistant manager. I also believe in a hands on approach.
After lunch I would review my observations with the manager on duty and discuss any business related issues. 
The afternoon was spent visiting a second restaurant. This time was spent meeting with the Gm to g over goals, accomplishments, P&L performance, staffing levels, marketing, and any other issues particular to that restaurant.
I would learn new things everyday. No matter how long on the job or how much experience, a person needs to have a thirst to keep learning and to be open minded to new ideas.
I think that the most important thing that I learned was that each individual is different and needs to be treated as such. You need to know what management style works for that individual and how to keep them motivated and focused. This was also the most difficult part of the job. As a supervisor, you need to keep most of your frustration to yourself and create a positive environment conducive to productivity. Any one can fire an individual for performance issues, the challenge is to keep working with them and turn them around. As long as the will is there, the skills are teachable.
The part of the job that I enjoyed the most was the sense of accomplishment when the hard work paid off. To watch a struggling manager run a successful meal period or to see happy customers that compliment your food and operation gives me the best feeling in the world. I am self motivated and when I achieve the high standards I set for myself and my subordinates, its phenomenal.
The most eye opening visits would occur late at night, visiting restaurants at 10 PM or later - unannounced.

**Review: Why Working at Burger King Sucks**

Working at Burger King has been a profoundly disappointing experience. Here are several reasons why:

**1. Poor Management:** The management at Burger King often seems disorganized and unresponsive. Many managers lack effective leadership skills, resulting in unclear instructions and poor communication. This leads to a chaotic work environment where employees are often left to figure things out on their own.

**2. Inadequate Training:** The training provided is minimal and insufficient. New employees are frequently thrown into their roles without proper preparation, leading to mistakes and frustration. This lack of training also makes it difficult to provide good customer service, as employees are not fully aware of procedures or policies.

**3. Low Pay and Few Benefits:** The pay is low, and raises are rare and minimal. Despite the demanding nature of the job, the compensation does not reflect the hard work put in. Benefits, if they exist at all, are meager and do not provide much support for employees.

**4. High Stress and Pressure:** The work environment is fast-paced and stressful, with constant pressure to meet unrealistic expectations. During peak hours, the workload becomes overwhelming, and there is little to no support from management. This high-stress environment takes a toll on both mental and physical health.

**5. Unpredictable and Long Hours:** Schedules are often erratic and change with little notice, making it difficult to maintain a work-life balance. Long shifts and mandatory overtime are common, leading to burnout and fatigue. Requests for time off are frequently denied or ignored.

**6. Lack of Advancement Opportunities:** There is little room for growth or advancement within the company. Promotions are rare and often based on favoritism rather than merit. Many employees feel stuck in their positions with no clear path forward.

**7. Poor Work Conditions:** The working conditions are often unpleasant. The kitchens are hot and cramped, equipment is outdated or malfunctioning, and there is a general lack of cleanliness. Breaks are short and infrequent, and employees are often expected to work through them.

**8. Disrespect and Unappreciation:** Employees are frequently treated with disrespect by both management and customers. There is a pervasive sense of being undervalued and unappreciated. Hard work and dedication go unrecognized, contributing to low morale and job dissatisfaction.

In conclusion, working at Burger King is a challenging and often unrewarding experience. The combination of poor management, inadequate training, low pay, high stress, unpredictable hours, lack of advancement opportunities, poor work conditions, and general disrespect makes it a job that many would rather avoid.

Surprisingly, the position of shift coordinator was one of the most challenging and personally satisfying jobs I've ever had. Achieving our targets required a tightly coordinated and cohesive crew. I had good crew members and met really good customers.

A typical day started with consulting the outgoing shift manager to learn about any new information or call outs. Then there was checking the crew schedule and deciding how to station incoming crew, doing mandatory tests of equipment and logging results, checking stock, having outgoing crew clean and stock kitchen stations for the incoming shift members, restocking front counter, dining room, drink stations and drive-thru supplies.

Next came confirming contents of the safe, closing POS stations for outgoing cashiers, confirming and recording sales receipts, assigning POS stations and draws to incoming cashiers, confirming dining room and bathrooms were cleaned and stocked, maintaining drive-thru service time targets, and assuring customers were being served.

Dishwasher and kitchen cleaners were assigned to do preclose preparations. Shipments of supplies were received, stored, and inventory recorded. Sections of dining room were progressively closed and cleaned before final dining-room close.

Main registers closed and receipts confirmed after the dining room closed. Counter stations and dining room were cleaned and restocked; self-service drink stations cleaned and sterilized; and the outside patio cleaned. Interior and exterior waste containers were emptied, relined, and dining room and bathrooms mopped.

At end of the service day, the drive-thru POS register was closed, receipts confirmed, and the station restocked for next day.

Finally, condiments and perishables were wrapped, covered, refrigerated, and food waste was recorded. Kitchen counters were cleaned, kitchen floor swept and mopped. There was final dishwashing, break down and scrubbing of broiler components, break down, sterilization and storage of shake machine components and fry hoppers. The shift coordinator assisted in cleaning when short handed. Thank the closers.

Lastly, data entry was done to account for waste, inventory, and a bank deposit. Inventory and deposits each had to balance or be reconciled with the system's totals before the premises could be secured and the shift coordinator's day ended.

It is a demanding job that has its fun moments, trying moments, and can also be satisfying and rewarding.

The most enjoyable part of the job was working with my crew and interacting with customers. An excellent crew is priceless.

Top Job Titles	Average Salary
Assistant manager 2887 salaries reported	$17.32 per hour
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Restaurant general manager 1117 salaries reported	$57,112 per year

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