| Managing a fast food restaurant sounds easy. | | | | Most fast food managers do not expect that |
| Often times, management job applicants are not | | | | they will spend a lot of time managing employee |
| required to have a college degree. Sometimes | | | | performance and dealing with employee issues. |
| they are recruited from within and do not have | | | | The expectations new managers have can be |
| to pass any formal tests to become managers. | | | | quite different from reality. New managers are |
| The barriers to entry into fast food management | | | | often most concerned with getting tasks done; |
| are very low and one could conclude that it does | | | | how to cook a certain dish, how to create an |
| not take much skill to manage a fast food | | | | employee schedule, place a truck order or how to |
| restaurant. That is not true. | | | | do payroll. |
| On top of learning the basics of operating a | | | | The new manager often does not expect that |
| restaurant, new managers will benefit from | | | | staff management and relationship building is a |
| learning about health inspection standards and | | | | priority and requires solid leadership skills. |
| people management. | | | | Other stressful situations new managers are likely |
| Health Inspection | | | | to encounter include employees calling-in last |
| It is common sense that bathrooms and food | | | | minute and constant schedule changes. Making |
| preparation areas have to be cleaned and | | | | adjustments to the work schedule is quite normal, |
| disinfected constantly. Other cleaning duties include: | | | | but can be stressful at first. Managers should feel |
| the soda machines have to be taken apart and | | | | confident about which schedule change requests |
| cleaned, the ice machine has to be emptied so | | | | are valid and will be allowed and which ones will |
| that no pink mildew can form, the floors, menus, | | | | not. ("My sister is getting married", "My vehicle is |
| tables, chairs, window sills, salt & pepper | | | | in the shop", "I will not have a babysitter") |
| shaker and more have to be wiped, the | | | | A manager will have to fire employees. It seems |
| refrigerators need to be clean inside and out, and | | | | easy to let somebody go for gross misconduct. |
| the food holding areas have to be at the right | | | | But it is much tougher to fire someone for |
| temperatures. | | | | underperformance without the underperforming |
| All these things are sort of 'easy' to learn and | | | | employee trying to get unemployment or even |
| could be considered common sense. It takes a | | | | sue the company. A manager needs to document |
| little more industry-savvy to know about proper | | | | all employee conduct and performance issues, |
| freezer storage. For example, it is unsafe to | | | | provide verbal and written warnings, set clear |
| stack the boxes that contain frozen meat | | | | goals and expectations, and if the employee's job |
| products above the boxes that contain frozen | | | | performance does not improve, the manager has |
| desserts items. Many restaurants require their | | | | to let the employee go. |
| managers to become ServSafe Food Safety | | | | Another thing some managers might not learn in |
| certified, but unless all workers involved in the | | | | training is how to properly motivate a workforce |
| food storage process are educated on the proper | | | | without spending any money. It is never okay to |
| techniques, correct storage procedures can be | | | | 'threaten' to fire employees if they do exactly not |
| difficult to enforce. | | | | do as the manager asks. Proper motivation |
| Other examples of health code violations that | | | | techniques include instilling pride in the workers |
| new managers might not be aware of: The | | | | about their jobs. A manager with good leadership |
| dumpsters outside and shelving inside the | | | | skills can have a very positive effect on |
| restaurant cannot be rusty, the temperature and | | | | employee satisfaction. Unfortunately, many fast |
| detergent concentration of dishwashers must | | | | food companies do not invest in their managers' |
| meet standards, chemicals must be properly | | | | leadership development. |
| labeled, food must the thawed a certain way, and | | | | If you are a new manager, educate yourself |
| plates or plastic cups may not be chipped. | | | | about leadership so that you can create a work |
| If you are a new manager, ask your company to | | | | environment in which everyone can thrive and be |
| help you learn about health code regulations. | | | | productive. |
| People Management | | | | |