I was in charge of the morning shift at Second Cup, Bourbon St, since being hired on and being asked to fill said position.
The turnover rate was quite high for this location because of the volume of patronage as well as the previous management.
I was approached to be a manager within 3 weeks of employment there and agreed to work towards the position. I received very little training for the management position and resorted to what I have learnt through previous retail experiences. Despite the lack of training, the café ran smoothly and was always open on time while I was in charge of morning shift. I communicated to each employee the daily tasks that would be accomplished and ensured that they would be completed in a timely and efficient manner.
I also completed scheduling, daily food orders and dealt with problems with the till system (which there were many).
Overall, I enjoyed the regular customers that would come everyday, the products and the people that I worked everyday with.