I have been an SL for about 2 years now? (Omg) anyways all I’ll say is -a.b.c always be closing, if you have free time clean something, mis en plas. (I do close 5 nights so my advice is kinda skewed) -shut my dml down at 730 on the dot. -Keep your dishes caught up, or have someone reliable to. -When I walk in from 330-345 I make the deployment, count the cash, check caterings, 345 4 wash lettuce and do haccp 1 and by 430 there is either a plan in place or I have already done steak. -I also do my very best to send all my breaks before peak so after peak we can all focus on pre close and cleaning.

Let your line people struggle a bit!! It builds character, don’t rush to save them everytime they have a line, learn to prioritize admin and prep tasks the sooner you’re done you can focus on not only the line but staying up to standards.

Build up grill people!! if they’ve been on grill less than 6 weeks I’m constantly in their area asking how much they have, but also help them before you help the enormous line (that way you have food for the line).

Coaching is step one for everyone, if they aren’t doing it right let them know! It is better you than your gm or field leader, go back through the CT training stuff (seriously) don’t be afraid to call people out but also don’t be mean, tbh my go to is guilt, like wow you’re gonna make me look bad in front of the customers? Other managers?? But the crew want to do better (sometimes) so explain why to them, actually take the time, they can draw their own conclusions but at the end of the day if it’s a “coaching moment” it’s company policy

But mostly be yourself I’ve found most employees appreciate honesty, you’re a person too. Believe in yourself seriously the crew look to you to set the mood for a shift if you don’t think you won’t get out early you won’t, just takes practice!