shift leader

cook

cashier

restaurant general manager

restaurant manager

Churchs Chicken

Hello I started in late August at age 17 turning 18 around the time where the restaurant was reopening I started when I was beginning my first semester at community college & my early memories of the job we're it would be temporary & I remember I took the supervisor for someone who has a particular set to who he hires which I did like at the time . My mentality of my financial situation was work hard to get money but I remember the training for two days I started it was good and I enjoyed it . but my next part of the job was getting to really know the experience like my day of arriving home from school while the supervisor called me up unknowingly which I did not mind at the time which I admit I was determined however as time passed I noticed just as I worked determined everyone I noticed complaints from co-worker about hours , customers , & other workplace issues but the one I denied for the longest was that was happened between the supervisor and worker's relationship was more than a work place relationship which I was repulsive about & still am. I came to notice the supervisor didn't care much for my own personal schedule which I let him know about & everyone knew I was in college but he assigned me to my school days which I had to suspend my classes because I couldn't risk show up late because I heard that the boss had been enforcing strict policies . But the tipping stone was when one day the customer irritated the supervisor to a point where out of frustration he felt the need to insult me directly like that I had never felt humiliated as a human being because this man in a higher position question my intelligence knowing well I ain't dumb & threatened my job when I went to the manager with how he's been acting. Know that I'm still working there however I have faith in San Bernardino CA because it is a strong community and despite the economic inequality in the nation anything is possible. However The issues at the workplace must be dealt with or else that kicks everyone down.

Micromanagement, Equipment Issues, and Unrealistic Expectations

**Overall Rating: 2 out 5 stars

**Description:**

My typical day at work was filled with anxiety and stress due to the constant fear of making a mistake and the lack of support from management. The district manager micromanaged every aspect of our work, even going so far as to blame us for equipment malfunctions that were beyond our control.

On several occasions, I was called at 2 AM in the morning by the district manager, who expected me to answer the phone even though I was off-duty. This constant intrusion into my personal time was unacceptable and added to the overall stress of the job.

The company's poorly maintained equipment made it difficult to meet the high expectations for chicken production. With only two out of six fryers working, we were expected to fry 120 pieces of chicken per hour, which was an unrealistic goal given the limited resources.

When equipment malfunctions did occur, the company was slow to respond and often dragged their feet to fix the problem. This left us struggling to keep up with demand and resulted in customer dissatisfaction.

**Advice to Job Seekers:**

I would strongly advise against working for Church's Chicken in the New Mexico area. The micromanagement, unrealistic expectations, and lack of support from management create a toxic work environment. Unless there is a significant turnover in district managers, I would recommend staying clear of this company.

**Overall, my experience at Church's Chicken was negative due to the micromanagement, poorly maintained equipment, and unrealistic expectations. I would not recommend this company to anyone seeking a positive and supportive work environment.**

Overall, it was an okay job but as two months go by I learned that management doesn't care, the cook didn't care, and the cashiers were all pregnant or just really didn't care ither. I was working overtime, busting my back, sweating, and taking all kinds of stuff from cranky truck drivers. I felt like I was all by myself taking orders, turning around packing orders, and half the time I had to cook the orders too. I really love to multitask but at least help me out when you see ten people in line. I move around so much that I lost weight working here and because the breaks were so short I had barley enough time to eat. 

I was upset when I got over looked for Shift Leader, and was told that I would learn how to cook only to see my manger training someone else. 

It was face paced and challenging at times when you had multiple orders going in and out plus running front register, driver thru and fryers all at the same time. 

Customers were decent people besides the constant winks and nicknames I received. 

I felt like I was doing way too much for close to min wage. I was being overworked and under appreciated. I know I would have been an excellent shift leader and even manager because I have seven years of college education and customer service experience. Nope, they hired someone the same age as me. I just couldn't work under someone I knew was making more money than me who didn't know a thing. I would have to train her on top of that. Isn't that just a little unfair and unethical. 

"You should go where you are celebrated not where you are just tolerated." 

Not to mention I studied nutrition in college so I really am not a big fan of all the fried food. Plus I got burnt more times than I could count, and was always hot, sweaty, and had red itchy skin on my arms from being so close to a heating table all day which felt like I was in a sauna. At least I got a good workout, a lil cash, and was able

Typical day at work as soon as we did our grand opening, I myself worked from 9am to midnight for 2 weeks in a row with one day off each week, working from the FOH to BOH i organized and ensured that all the employees were doing what they were supposed to do and it was exhausting work.
What i learned was not to get too frustrated or the employees would see that and it would create chaos so i learned to bottle up my emotions and make sure all the employees were happy that way the customer is happy.
The management consisted of the two owners myself and a shift supervisor. One of the owners was the District Manager and the dad was the General Manager both of whom never trained at Church's Chicken facility, every day they we would sit down and they would take notes of all the things that i knew about management and why i did certain things with crew members and how i kept morale high.
The hardest part of the job was dealing with the franchise owners on a daily basis on how to order inventory correctly and scheduling, seeing that i had no input in either it made it very difficult to run every day operations when certain items were missing or why the schedules conflicted with time off and why overtime was so high and when i had to explain the reason for it i was told that i had no experience in the matter.
The most enjoyable part of the job was when i clocked out and left the facility.

My typical day would consist of me recounting the safe and drawers to verify the beginning amount in safe and registers. Next I would assign positions to each person on the shift which usually consistsof six crew members. After establishing positions for each crew member I would walk around to make sure that all the products we are selling is available to the customer upon request. If we are about to run out of product I would restock and if the product has expiered I would dispose it and I would check to make sure the food is the right temperature. If we have sold out of the product I will let my crew know ahead of time so they can let the customer know upon arrival that we are out of the sold out product. Next, I would make sure all the paper products and condiments are stocked. Afterwards I would help crew with orders, keep the cook informed on how much chicken is needed to be cooked, manage the shift and make sure the everyone is performing duties, getting orders out correctly, and satifying the customer. I would assign cleaning detail that I would have to sign off on and completer all other paperwork required by Church's. At the end of the night I would make sure all the cleaning was done, count inventory and money, make deposits, shut down registers, recount safe and drawers to verify. Last I would enter required documentation into the computer, make sure everyone is clocked out, set the alarm and lock the door.

Here at Church's a typical work day can be somewhat stressful, but I make sure the job is always done properly and in a timely matter. During my time at Church's, I have learned how to manage others, have a better attitude towards others and have respect for everyone who enters our store, including our vendors. While here, I have learned a great deal on being a manger and have advanced to become the general manager. My co-workers and myself all get along well with each other and we know that respecting one another is the key to an excellent and productive work day. Being respectable towards each other is what makes the day go by with ease. For me, our lunch rush is the most enjoyable part of my day because it gets my adrenaline pumping and the day starts flow faster because we are so busy getting our customers in, serving them properly and getting them back to their day. Lunch is when all of our local city workers visit our store and it's just refreshing to see all the hard working, loyal customers spend their lunch breaks with us. This makes me feel very proud because that lets me know that I have done a job well done and that our customers are satisfied with our work.

Restaurant open at 10:30am. Morning shift usually has three people total. The manager/shift leader comes in at 8:00am or 8:30am. I come in at 9am and the cook comes in at 9:30am. Sometimes there’s another employee that come in around noon but they only do cashier. I don’t know how much that cashier get paid but they’re not much of a help. I don’t know how much they get pay, but it can’t be more than me because my pay is just the minimum of 9.50. But my responsibilities: taking out piles of trash, prep/cook foods, stocking up stuffs, cashier, and doing dishes. 
As I mentioned earlier, there just three people in the morning. There are times I was left alone during rush hour. Shift leader taking time in the restroom and the cook was not in sight. Me, alone, doing cashier and packing the food and drink for customers. When the side items are running low, I had to run in the back, put in more trays of biscuits/mac&cheese in the oven, fry okra or french fries.. etc. When that happened, I really wanted to walk out and call it quit. Overworked and underpaid. But I know it’s hard to find a job during this pandemic time. So I’m biting my tongue and enduring it. 
I gotta admit work is hard. A lot of tasks and it’s nonstop. Employees come and go. Some days are good if you work with good people. Some days are horrible if you work with someone that’s not much of a help.

The job is fine, but a lot of the time the store is understaffed, due to employees walking out on the clock, quitting without notice, getting fired, and calling in at the last minute. When the store is understaffed, customer service isn't too good, and closing the store takes longer because there is a lot to clean, and not enough people to clean it. It takes a toll on your back and joints sometimes, since theres a lot of lifting and bending. The staff is friendly for the most part, and sometimes its fun to work there. The job can be pretty easy once you get the hang of it. Sometimes there is miscommunication between employee and manager, and most of the time it doesn't get resolved too quickly or without an attitude. Sundays are usually very slow and it gets boring standing there and looking at each other sometimes. And when washing dishes there aren't any good gloves to use and it takes a toll on your skin, since we use dawn, which is a degreaser. Some people fall and get burned but its usually never anything too serious where someone has to take a trip to the hospital.

organise stock and equipment, order supplies and oversee building maintenance, cleanliness and security
plan and work to budgets, maximise profits and achieve sales targets set by head office
control takings in the restaurant and administer payrolls
recruit new staff, and train and develop existing staff
coordinate staff scheduling and rotas, and motivate and encourage staff to achieve targets
ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations
ensure high standards of customer service are maintained
implement and instil in your team company policies, procedures and ethics
handle customer complaints and queries
implement branded promotional campaigns from head office, including the handling of point-of-sale promotional materials, or devise your own promotional campaigns
prepare reports and other performance analysis documentation
report to, and attend regular meetings with area managers or head office representatives
establish relationships with the local community and undertake activities that comply with the company's corporate social responsibility programmes.

I recently graduated and I want to advance my career working in the main offices but feel that that is impossible in this company. Even thought I have great marginal benefits.
I've learned to manage and control costs, work schedules and supervise my assistants and employees work, I have learned to work with different types of people with different personalities and attitudes and definitely think that this is the hardest part of the job. Being in charge of this store is a challenge and even though I like to be challenged I want to work in the field that I studied. What I enjoy the most is when I reach the goals that I put myself within the company's need. I've been in this position for over three months and haven't gotten a raise when there are other positions such as Fast track managers whom are new to the company and immediately start with a high salary and me that knows the position and execute it with a salary of 10.00 per hour, and them executing the assistant manager position with a managers salary.

Top Job Titles	Average Salary
Shift leader 83 salaries reported	$14.08 per hour
Cook 76 salaries reported	$11.91 per hour
Cashier 51 salaries reported	$13.73 per hour
Restaurant general manager 16 salaries reported	$50,609 per year
Restaurant manager 15 salaries reported	$50,487 per year

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