As a manager, this was my first experience in restaurant business although I had been associated with catering industry for 23 years but not directly with food services but used to watch and closely observe servers dealing with customers, cooks cooking food etc. Which helped me develop my own skills and bought me into restaurant business.
This position was a stop gap type of employment for me. The hardest part of the job was working alone during extremely rushed situations with little or no help. I found the management to be unhelpful and ill equipped to better their own business.
A typical day at work is answering calls from customers around British Columbia, generally dealing with reservations and complaints. There is poor management, with little to no education in business management. Advancement is earned through friendships, not on merit. High turnover with same bottom 5 positions as they are over worked, underpaid, and undervalued. Expect to work weekends with no time off, ever. Unpaid overtime, no lunch breaks, labour laws are not followed here. If you are someone who is independent and follow a moral compass, this position is not for you.