Pros: managers were offered free meals on breaks
Cons: required to work 40 hours per week (contract) but often ended up being more
As an Assistant Manager/General Manager, I am responsible for the overall operation of the restaurant, weekly paper work, schedules, managing labor, food cost, budgets, sales projections, meet sales targets, directed my staff on the requirements of their jobs what is expected of them etc.
The hardest part of my job is training staff, and dealing with the stupid stuff that happened when i was not there.
I do enjoy working with the people.