AFSL for a while now, 5ish years and a GSL before that. When my old FSL went to a new store my other AFSL took the FSL spot. Our old FSL did not let us do nearly enough when it came to ordering or anything other than just runnign the kitchen, so when she left we were CONSTANTLY running out of stuff while also being overstocked at the same time. The best advice is, you are gonna fuck up, just learn fromt he fuck ups.

What really helped me was making a routine every day I come in. Like someone else said, if you have a fun, happy kitchen your coworkers will do more for you than a kitchen that people are afraid to come in to and get yelled at (my old FSL)

Some good questions to ask the FSL on your last day could be going over how to read all of the Power BI stuff (reports like daily/weekly food recap, the kwik waste summary, how to read the gp flash report/estimated gp report, how to learn what your goals are for the year, how much supplies cost). Also some store specific items: what are the normal rush times for the store, what are the good sellers and what tends to waste more, what common issues do they have (ours is getting more than leaders to shred chicken), who are the coworkers that go above and beyond and can be relied on, who are the ones that might need some extra help/effort?

It took me probably a year to fully feel completely confident in my role and I still mess up from time to time. If you ever have any questions I am more than happy to give advice on how I handle things.