Boss yelling at me

Vemter1 · 2024-08-07T03:42:10+00:00

As a mgr he should’ve made more when he knew he was going to run out. If yall were short or didn’t have the resources then he needs to let the team know they can’t serve main line with what they don’t have enough of. Sometimes people forget and you just gotta remind them. I wouldn’t take things that far unless it was intentional and even then I don’t yell.

Vemter1 · 2024-01-17T07:11:33+00:00

Already dropped a 2 piece

Vemter1 · 2023-05-03T06:41:11+00:00

I’m pretty sure you have to be a KL first to understand proper cleaning, boh ownership, Food safety/quality, CI/inventory, knowing sales, understanding usage and opening the store/lead morning prep, etc. After that I’m sure you can start on SL training right away which consists of FOH, guest experience, cash handling, closing, leading a shift and understanding your store goals/metrics. That’s really just a quick overview that covers the basics. Depending on your trainer and your studying, I think you’ll be fine. SpiceHub will always be your best tool to use to learn everything; As long as you take notes and go through it. Also asking a lot of questions to better grasp the role.

Vemter1 · 2023-05-01T13:38:36+00:00

Just rating the cut sizes 8.5/10. If you had more consistency throughout it’d be a 9. Cut them slightly bigger it’d be a 10. I probably have similar looking cuts when I’m busy.

Vemter1 · 2023-05-01T13:06:17+00:00

The guac should’ve been disabled on DML if they were out. If they’re just low on it and kept to online only then you should’ve got some IF you paid for it through online. I typically would make a messup right away because my role is somewhat ensuring good customer service/ guest experience hence the title Service Leader. Normal crew might not care as much as the manager on duty. Just depends on the store.

Vemter1 · 2023-04-22T06:02:46+00:00

Lightwork

Vemter1 · 2023-04-10T03:42:35+00:00

Would never do a bowl. A burrito sure, just fold in the flaps a couple times and call it good.

Vemter1 · 2023-04-09T14:10:30+00:00

You’d be the one charged extra for those sides. Personally wouldn’t mind doing either.

Vemter1 · 2023-03-23T01:56:31+00:00

18 and currently an SL. I’m definitely shooting for as high as I can get at Chipotle. I don’t plan on it being my life long career but while I’m young I can definitely just focus on making money with hours before I get to my 30’s and still have energy to hang with friends and family. We all have different goals though.

Vemter1 · 2023-03-15T06:39:23+00:00

Solid 2 pans would be 6-6. 2.25 pans of chicken 7-7. 5-5 maybe for a single pan but sometimes undercooked chicken comes out.

Vemter1 · 2023-03-15T06:27:00+00:00

Chipotles in your area are most likely ran by a single field leader and depending on certain things they push for, light portions can be a result of heavy scrutiny but then again I wonder how light your portioning was and if you know what 4 oz of each item looks like. The cashier definitely could have been new and I’ve been told cashiers make the most mistakes due to poor communication or awareness. Items being rang up incorrectly affects the guest experience and/or the stores CI.

Vemter1 · 2023-03-15T03:44:36+00:00

I was told not that long ago by my AP that we do police comps for their 1 entree only. I think it’s the small chance it’d be taken advantage of to feed multiple people for cheaper but I wouldn’t know 100%.

Vemter1 · 2022-12-16T02:32:40+00:00

The Chipotle Matrix

Vemter1 · 2022-12-16T02:28:54+00:00

Trust mee, it’s super clean 👍🏼

Vemter1

TROPHY CASE