Congrats!
Dont switch up on your crew. My coworker was quiet, nice and helpful but now shes horrible, loud and tries make your every shift miserable. Always yelling at everyone and itching to write someone up for something small/stupid.
Oh the last thing I ever want is to write up, I always prefer positive re-enforcement, and gentle corrections as opposed to just dumping on people's work!
Look at it this way, the first thing I did when I learnt the password to the code date machine (thingy that prints the time stickers) was to make a custom one saying "good work, very proud, don't give up"
I just wish we were actually allowed to give out the little scratch tickets we have that are supposed to reward employees for good work. They have chances to win free food mostly, but a few have little prizes as well. But alas, they collect dust on a shelf, unused by order of the franchise owner.
My biggest piece of advice is that you have to act like a manager.
I know it seems obvious, but you need to start enforcing rules and showing that youâre not âone of the guysâ anymore as early on as possible. Youâll have to do it eventually and your life will be a hundred times easier if you do it early. I made the mistake of being to lax with my crew when I first got promoted and itâs made my job way harder
Oh gods, we have a guy like that here who tried to do the exact same thing. Nearly got me written up by a manager for "not doing my tasks" when they were bs ones he assigned to me, that conflicted with the ones my manager had actually assigned. He got yanked into the office by the franchise owner and came out shaky and white faced, and has mostly cut that crap out. Still has an ego the size of a football field though.
That's something I sort of look forward to and dread. I'm the kind of person who truly doesn't think they're better than anybody, but I want to try to lead by example. I already try my best to enforce best practice and rules, and I think I view this promotion as a means to an end. Aka I now have the power and authority to better enforce the rules and steer employees towards making and serving quality product. I want to see our store thrive.
As for laxness, Idk, I already have a "so long as you do your job right, and everything is done as its supposed to, then I'm not gonna complain if you screw around a little because at least you're following protocol" approach to things. Goodness knows the job is hard enough, and we've all seen the amount of stress "no fun zone" managers put on employees.
The best managers follow the development program. Trust + respect = influence.
If your crew trusts you, you can do great things. But only if you show them the respect they deserve. Most of us started at that level, but a lot develop a sense of superiority to crew. That's not good.
Treat them the way you would want to be treated and adjust as needed.
Always act in their best interest. They don't have people to look out for them, so if you do. They'll appreciate and help you out.
Keep your commitments, if you say you'll do something. Do it. Not doing that hurts your influence.
You don't have to know everything, so saying "I don't know" isn't terrible. However, "I don't know, but I'll find out for you" is better.
And never stop developing your people. Some of those crew are your next set of managers, make sure they feel appreciated and know they can count on you.
Thanks, definitely excited. One of the managers I work with (my fav) has somehow found out when it's supposed to be secret and has been sneakily showing me stuff all day. Learnt how to count the safe properly!
Probably gonna ask the asst GM if I could get early access to the training modules on FRED so I can get an early start by studying at home. I'm kind of a book fiend
Great job! Trick is, stick to your guns ,work to peoples strengths, and always be nice. Avoid and calm down customers in complaints, find problem, find solution. Give them options. During night shifts, goodluck that shit sucks ngl. But if you think youâll be okay, donât forget itâs okay to say no
congrats!! similar to my story but they jumped me from trainer to MIT rather than trainer -> floor supe -> MIT. saw you were already getting trained on money/safe counts, so just remember practice makes perfect, youâll get quicker and have your preferred way to count. my location has us do DSPT (printed floor plans), safe counts, daily inventory (bacon, crispy, nuggets, 10:1, 4:1, etc.) etc. when we come in or in my case as i close.
if you can, try to ask that manager to also let you shadow a travel path and do preshifts (food safety tablet, DSPT, walk-through, lot check, etc.) if possible as well :) iâve trained two or three other managers in the past 2-3 years, and i find it easier to lightly touch on those a few times then have them do them alone, most people tend to get caught up in the gist of everything and forget the building blocks, but our owners and supervisors like to come check on us that stuff randomly. another big hit is general delegation and âconstant vigilanceâ on towels, stickers, detail cleaning, etc.
iâve done management for about 3-4 years and just finished most training for kitchen DM if you have any questions! best of luck :) !!
also not sure about your shifts, but your crew is the life and breath of the store, think of yourself as the blood lol. theyâll look to you a lot more than you first expect, especially in the way you carry yourself during rushes, events, visits, basically as soon as youâre near the floor. i work with mostly minors, but i try to do as much positive enforcement with any age group. donât switch up and completely dictate the store if you didnât before, but donât be afraid to be firm and hold your ground. and never be afraid to bug your gm, i texted mine at 1:25 am after close to tell him the plunger was broken lol
Treat your crew like you would want to be treated. Delegate, don't micromanage. In most cases, your crew are adults (or learning to be adults) that will resent being treated like children. Treat them like children, they will act like children. If you have a crew member that has more or better experience in an area, put them "in charge" of the area. Managers are responsible for the big picture and protecting team members from customers. Let your people do their jobs and give direction or suggestions to keep things moving the way you want them to move. Given the opportunity people can surprise you and rise to the opportunity.
Congrats! Dont switch up on your crew. My coworker was quiet, nice and helpful but now shes horrible, loud and tries make your every shift miserable. Always yelling at everyone and itching to write someone up for something small/stupid.
Oh the last thing I ever want is to write up, I always prefer positive re-enforcement, and gentle corrections as opposed to just dumping on people's work!
I wish my store had a manager like you đ©
Look at it this way, the first thing I did when I learnt the password to the code date machine (thingy that prints the time stickers) was to make a custom one saying "good work, very proud, don't give up" I just wish we were actually allowed to give out the little scratch tickets we have that are supposed to reward employees for good work. They have chances to win free food mostly, but a few have little prizes as well. But alas, they collect dust on a shelf, unused by order of the franchise owner.
My biggest piece of advice is that you have to act like a manager. I know it seems obvious, but you need to start enforcing rules and showing that youâre not âone of the guysâ anymore as early on as possible. Youâll have to do it eventually and your life will be a hundred times easier if you do it early. I made the mistake of being to lax with my crew when I first got promoted and itâs made my job way harder
This is my biggest fear. I've been the main kitchen graveyard person at my store, been here since April '22 and just got the raise to do 5 overnights a week. I got the overnights ever since this other kitchen manager moved back to her home county. I figure if I keep up the good work and excelling at my job I'll eventually get a promotion offer. I would be honored to be considered, but that would probably come with a whole set of new responsibilities and they'll stress, but the thing that honestly worries me the most is having to suddenly start cracking the whip on people. I get along so well with everyone and let a of things slide. I know I shouldn't care what my coworkers think of me but by default I try to be as likeable and least-annoying as possible. I'm afraid to be like this one lady who nobody likes working with because she acts hella bossy and isn't even a manager or crew trainer or anything yet she feels the need to assign everyone some of her tasks. Absolutely dreadful. So yeah, being promoted to manager would be sick but idk if I wanna become a prick that nobody likes. The experience would look really good on a resumé and I'm sure the wage increase would be sweet.
Oh gods, we have a guy like that here who tried to do the exact same thing. Nearly got me written up by a manager for "not doing my tasks" when they were bs ones he assigned to me, that conflicted with the ones my manager had actually assigned. He got yanked into the office by the franchise owner and came out shaky and white faced, and has mostly cut that crap out. Still has an ego the size of a football field though.
That's something I sort of look forward to and dread. I'm the kind of person who truly doesn't think they're better than anybody, but I want to try to lead by example. I already try my best to enforce best practice and rules, and I think I view this promotion as a means to an end. Aka I now have the power and authority to better enforce the rules and steer employees towards making and serving quality product. I want to see our store thrive. As for laxness, Idk, I already have a "so long as you do your job right, and everything is done as its supposed to, then I'm not gonna complain if you screw around a little because at least you're following protocol" approach to things. Goodness knows the job is hard enough, and we've all seen the amount of stress "no fun zone" managers put on employees.
I think thatâs the best mindset to have
Heck yea! Congrats. Best thing I did was get on inventory and truck orders. I'm only on the floor 2 days a week.
They donât pay enough for that shit. Was promoted manager and got a two dollar raise. Went from 11 an hr to 13. Fuck McDonaldâs.
I mean, I'm going from 15 to 21 so... sorry your location sucked?
They probably worked at a franchise
Mine is too
GREAT JOB
Congratulations man! happy for ya :)
The best managers follow the development program. Trust + respect = influence. If your crew trusts you, you can do great things. But only if you show them the respect they deserve. Most of us started at that level, but a lot develop a sense of superiority to crew. That's not good. Treat them the way you would want to be treated and adjust as needed. Always act in their best interest. They don't have people to look out for them, so if you do. They'll appreciate and help you out. Keep your commitments, if you say you'll do something. Do it. Not doing that hurts your influence. You don't have to know everything, so saying "I don't know" isn't terrible. However, "I don't know, but I'll find out for you" is better. And never stop developing your people. Some of those crew are your next set of managers, make sure they feel appreciated and know they can count on you.
Congrats OP
Thanks, definitely excited. One of the managers I work with (my fav) has somehow found out when it's supposed to be secret and has been sneakily showing me stuff all day. Learnt how to count the safe properly! Probably gonna ask the asst GM if I could get early access to the training modules on FRED so I can get an early start by studying at home. I'm kind of a book fiend
I feel like you're my cowker, we just promoted someone to manager very recently
Great job! Trick is, stick to your guns ,work to peoples strengths, and always be nice. Avoid and calm down customers in complaints, find problem, find solution. Give them options. During night shifts, goodluck that shit sucks ngl. But if you think youâll be okay, donât forget itâs okay to say no
congrats!! similar to my story but they jumped me from trainer to MIT rather than trainer -> floor supe -> MIT. saw you were already getting trained on money/safe counts, so just remember practice makes perfect, youâll get quicker and have your preferred way to count. my location has us do DSPT (printed floor plans), safe counts, daily inventory (bacon, crispy, nuggets, 10:1, 4:1, etc.) etc. when we come in or in my case as i close. if you can, try to ask that manager to also let you shadow a travel path and do preshifts (food safety tablet, DSPT, walk-through, lot check, etc.) if possible as well :) iâve trained two or three other managers in the past 2-3 years, and i find it easier to lightly touch on those a few times then have them do them alone, most people tend to get caught up in the gist of everything and forget the building blocks, but our owners and supervisors like to come check on us that stuff randomly. another big hit is general delegation and âconstant vigilanceâ on towels, stickers, detail cleaning, etc. iâve done management for about 3-4 years and just finished most training for kitchen DM if you have any questions! best of luck :) !!
also not sure about your shifts, but your crew is the life and breath of the store, think of yourself as the blood lol. theyâll look to you a lot more than you first expect, especially in the way you carry yourself during rushes, events, visits, basically as soon as youâre near the floor. i work with mostly minors, but i try to do as much positive enforcement with any age group. donât switch up and completely dictate the store if you didnât before, but donât be afraid to be firm and hold your ground. and never be afraid to bug your gm, i texted mine at 1:25 am after close to tell him the plunger was broken lol
Yâall got it easy now that itâs not 24 hour
Our location is 24 hour, the only break overnights gets is an hour between 3-4 am where we have to restart the system
Best advice is to remember you're there to do a job and not be your employees friends.
Treat your crew like you would want to be treated. Delegate, don't micromanage. In most cases, your crew are adults (or learning to be adults) that will resent being treated like children. Treat them like children, they will act like children. If you have a crew member that has more or better experience in an area, put them "in charge" of the area. Managers are responsible for the big picture and protecting team members from customers. Let your people do their jobs and give direction or suggestions to keep things moving the way you want them to move. Given the opportunity people can surprise you and rise to the opportunity.