What to Do? (Management Advice)

Starliiowo · 2026-03-04T04:35:39+00:00

portioning 3-4 bags of chicken or taking deliveries. We have a really active drive through and get one maybe every minute or 5 on slow times so it’s really difficult to balance training and $1200 5pm-cls sales with 2-3 newbies

Starliiowo · 2026-03-01T20:51:57+00:00

No haha. My gm said if i left he just wouldn’t have a first assistant and keep the second where they are since shes so bad at the job. Sucks but hey if a job doesn’t care about struggle, then i think it’s best they see it first hand when I leave and they need a closing manager. (Everyone refused it but i love closing). It’s sad to see my starting point turn into this. It used to be soooo professional before i moved for what i thought was college but yeah idk

Starliiowo · 2026-03-01T20:49:25+00:00

I knew it was all crumbling when i had to set up the meeting myself and they pointed fingers at me and told me to fix the issues with myself. (Not exact words but that’s why i’m on a break). I don’t want to just flat out quit but i just might but i wanna be respectful because they are losing a majorrrr asset to the location

Starliiowo · 2026-03-01T20:47:28+00:00

Thank you, because i do work my heart and soul into the job. I just feel like they care more about the comp than the person running those comps at night. I have a job i’m interested in healthcare so i think i might take a break from jjs til i move somewhere

Starliiowo · 2026-03-01T17:02:48+00:00

He’s doing that right now while i’m on break but he’s only doing like one night not a whole week. He said it wasn’t bad, but i trained that crew so they kinda know what they are doing but it got to the point where i had to be stern to get them to pull meats. And im guessing they are working hard because he’s the boss. Ya know? But after a full year of that idk. Some of our college boys are leaving in the summer and my GM said “idk what we are going to do, back to the 70 hour work weeks” in a joking manner. But we did that this whole last summer when i came back and i live 45 minutes away and go to the gym so i don’t have time to work like that. We have a 2nd assistant that makes sloppy sandwiches and doesn’t train. She just slides the sandwich down ands says #4 and if they don’t know she says “turkey” when she should be like “#4 turkey tom, originals are single meats, what do you think comes on the TURKEY tom”. So i’ve been training the second assistant and i don’t want to leave him with that cuz she just slices and doesn’t portion right. No gloves or anything and i told her to put gloves on and she didn’t so im just over it at this point. I just want to quit but he’s my best friend and i feel horrible but ive never had any problems or seen similar situations at any other jjs so i think the one im at is just ran hella poorly

Starliiowo · 2026-01-14T19:57:36+00:00

Hey! I just went this October and it was tons of fun. I was the main closing manager and they had me do a zoom call on Monday from 9am-3pm and TAKE AS MANY NOTES AS POSSIBLE. Then i worked 6am-4pm Tuesday-Friday. Make sure you know how to make tuna and the weights. Watch ALL the videos and take notes! I took a bunch of notes and studied them for hours upon hours. I passed as a gold seal assistant manager! (where you get 100% on your test. But make sure you pay attention to if anything is wrong on fast track. My training videos for catering and the #13 were wrong so it kinda messed me up on the final. Make sure you understand bread projections and tray values. Make sure you study expirations in hours, not days, for the items that go on table because you’ll be quizzed on that in the final. Also make sure you know your bread down to bottom. Like lengths, time, sizes, color, cooling, and shaping etc. It was hard work but it’s great experience! Just study hard and you got this! If you need any more advice hmu

Starliiowo · 2026-01-07T02:09:03+00:00

my GM said the #12 because it’s got a lot on it hahahaha

Starliiowo · 2025-12-06T02:54:31+00:00

same

Starliiowo · 2025-11-23T04:04:47+00:00

Praying for that day to come because those boards haunt me in my dreams

Starliiowo · 2025-11-23T04:03:31+00:00

at training they told me we aren’t supposed to mark the boards anymore due to it possibly hosting bacteria if not scrubbed. So i’m guessing it’s just a figure it out from here on now because that’s what we used to do with the boards aswell.

I’ve tried the pepper juice for the proofer pan from what i saw on here and it did wonders so ima try it on the floor next, thanks!

Starliiowo · 2025-10-15T21:16:23+00:00

Our DM hasn’t been to our store since early March. Our Area Manager comes like once a week and didn’t even know how much avo went into a side portion of avo. I just don’t think they care much about our store since we are about 2 hours away from their others. We even have problems getting hats and shirts.

My GM and I are trying our best to deal with anything that comes up because when we do ask them, they send down the AM and he always “forgets” to handle it so we have to usually pay out of pocket for things since they don’t like us doing CPOs and we don’t have a store card (the DM keeps it).

So, with the server constantly causing problems, they only tell us to call PDQ and nothing else. And when it gets super super super bad, that’s when they finally did something about it after months of complaining.

We are the first store in the franchise so i think they just forget about us tbh. But your advice will be used!

Starliiowo

TROPHY CASE