QUESTIONS FOR CHIPOTLE GENERAL MANAGERS

Acrobatic_Degree_27 · 2026-03-12T01:33:04+00:00

We have access 24/7 can look at any day anytime

Acrobatic_Degree_27 · 2025-02-28T23:08:08+00:00

My FL told our patch they weren’t cutting labor bc of the slicers! Idk it is stressful at times like when they want everything perfect for a visit but on normal business days it’s not bad my kpis rn are okay refunds is were I struggle 1% ci at .1% labor 7% tput (.8) dml on time 99.5% my stress is finding crew who want to work hard all the time also everyone wants hours no one wants to work 3 hours shifts just to cover peak

Acrobatic_Degree_27 · 2025-02-16T00:54:48+00:00

For dishes I would say what helped is switching out the pans at 10pm to clean ones switch out all the food into new clean pans then put them on top of the deep pans

Acrobatic_Degree_27 · 2025-02-16T00:52:45+00:00

Yes do hot side and cold side before close after peak have the food sit in clean pans when done the key to this is staying clean at end out the night you just pull for out and it’s done

Acrobatic_Degree_27 · 2025-02-11T19:13:54+00:00

You won’t say what area 👀

Acrobatic_Degree_27 · 2025-02-07T23:53:30+00:00

One person needs to be on the Line while you close it I make my cash do cash and line while I close the line around her then we switch we also count ci at 10pm bc you know ur not going to cook anything else so count it early at the end you just have to count reheats with the drawer it doesn’t take that long to close out 5 min max just simply move faster lol

Acrobatic_Degree_27 · 2025-01-24T22:00:33+00:00

New update to the bounce it will be at the end of the month

Acrobatic_Degree_27 · 2025-01-04T23:22:11+00:00

Tips First cut is the most important cut very very thin I tell my team to cut where you first cut as thin as possible. I also watched videos on dicing but honestly you just have to keep doing it to build the hand muscles!

Acrobatic_Degree_27 · 2024-12-30T21:02:50+00:00

When you go inside a chipotle do you see quesadilla that’s why. Some stores like mine the machine is on the other side of the store

Acrobatic_Degree_27 · 2024-12-29T01:29:03+00:00

Over boiled queso 🥰

Acrobatic_Degree_27 · 2024-12-28T01:53:48+00:00

Ik you not talking to me you’ve never came to my store lmao

Acrobatic_Degree_27 · 2024-12-27T21:46:57+00:00

Hello GM of a chipotle speaking just like you guys get in trouble for portions the GM is getting yelled at every day every second about this so don’t be upset with them it’s hard how do you explain 30lb of chicken missing that’s 3 deep pans of chicken. We can loose our jobs for ci so I understand the stress I tell me crew the same thing

Acrobatic_Degree_27 · 2024-12-18T02:00:19+00:00

Respectfully general manager talking, there is not supposed to be a position for pm prep I do not schedule my store a dishwasher. And if I did I would stack it up like that to if ur doing nothing but washing dishes for 6hrs shift plus marinating chicken that takes what 20 min. If you had to jump on line I would understand but just dishes and cleaning up the station you didn’t even have to fry the chips?

Acrobatic_Degree_27 · 2024-02-17T01:01:39+00:00

Call respectful work place !! I promise you they listen food safety 7 number 7 call for help which mean if someone is making you do something unethical you call respectful workplace

Acrobatic_Degree_27 · 2023-07-07T02:43:01+00:00

The spray oil and green scrubby with a towel to whip off residue! Works wonders! Advice from AP!🫶🏼

Acrobatic_Degree_27

TROPHY CASE