RESTAURANT SUPERVISOR (Former Employee) – London, ON – 5 January 2014
Every day was different.It depended on your cistomers. I learned that every day was an adventure.That no to situation are the same.How to deal with Staff and customers.To b e able to think outside the Box,and over the years to be a better person myself to deal with Life. I learned to work with people that were managers in all levels,taking advise and learning from them making me a better manager of my Restaurant. With thier ideas and information that they gave me made it easier to train and coach my staff to make the Restaurant a place to come and work. I think the hardest part of the job is to be creative all the time,your need a good staff behind you and they also have good ideas and you need to Listen.There is no I in team.The most enjoyable part of the job was to see your customers offen and to see a smile on their face when they leave.
Unhappy customers know matter what you try to do for them.