It's like a merry-go round and it never stops spinning
Assistant Restaurant Manager (Current Employee) – Queens, NY – 9 January 2018
While i will always value the experience and education i received from working with SSP i do believe there are things that people should be aware of before signing up for this job.
Your typical day at work as already started before you ave already entered the building you are scheduled for a 10 hour shift but depending on the unit you work for you may end up working more than 10 hours. The speed of the day depends on the airport business, if you had extreme weather be prepared for busy day with non-stop rotation. I have to make sure i have enough produce to last for the day and enough to last for overnight because i run an 24 hour store. Some days you may be pushed to your breaking point because with you being a manager you may also have to be a cashier, prep cook, porter all at once. So if your not ready to actually do all this i would not recommend it.
I've learned how to multi-task on a sprint, I've learned to work with literally no staff, I've learned how to get things done on my own without the help of upper management. i learned that i needed to learn as much things as i can on my own because most of the time you may not get the assistance you need
favoritism, unpredictable hours, poor staff, lack of management tools