Pros: i pick my hours
Cons: hours can be long and awkward
As the General Manager everyday is different. On a typical shift I check on guests experiences (table checks), monitor staff performance, ensure the restaurant is ready for each shift. While also finding time for scheduling, paper work and picking up items which the restaurant needs.
The hardest part of the job is that I am currently the only front of the house manager and have a heavy amount on my plate, with that and managing so many personalities it takes a lot of juggling.
The best part of the job is everyday is different. I like the fact that things change from minute to minute in the restaurant, it keeps everyone on their toes.