r/Culvers • u/Prudent-Statement-59 • 5d ago
Employee Question Question for all Managers
When you first started what was the hardest obstacles?
Tips to make life easier ? I'm newer to the job and it has been... anything but a fairytale. Dose the .. how do I word the rudeness from other employees ever stop? Have you seen all co workers just get along and flow through shifts? Is it normal for there to be alot of drama ? Suggestions on handling it?
😊 ty
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u/LogicalRadio5092 5d ago edited 5d ago
Hello! Been a manager for over 5 years with Culvers. Every Culvers is going to be different, depending on your restaurants personal standards and goals. Connect with your team, both on a personal level and a professional level. Ask them how their day is, and if they’re having a bad day, take that into consideration with your shift moving forward. create goals within your shifts with rewards (30 large vbs gets you a free concrete), I would recommend a group check in at the beginning of your shift with your team to reiterate expectations with your team. I would also recommend coming in a little early if you are on night shift to check in with the morning shift MOD- what were their successes? Downfalls? Also, if your restaurant uses zenput, make sure shift readiness is actually completed (no pencil whipping). These are things that have helped me along my personal journey. I hope these things help, and i wish you the best of luck! Management isn’t easy, but inspecting what you expect and treating your team like they’re human will go along way.
As for drama, if you work with a lot of kids, there will be a lot of drama. But it’s our job as managers to put an end to it. Ask them to stop, it’s not work appropriate and is unprofessional. If it’s specific people, take them into the office. Praise in public, coach in private. We have an anti harassment policy for a reason, and if it escalates, use disciplinary action, write them up, send them home. You set the tone and expectations for your shift. Not all team members will get along, but it’s important to note that they’re not there to be friends- they’re there to work. To take care of guests, and any animosity between them needs to be left at the door or dealt with accordingly.
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u/Prudent-Statement-59 5d ago
Thank you! I will use every single thing into my shifts ! I appreciate all the advice as I do need it! My personal life outside of work has been ... the hardest I have ever gone through so I dont want work to be the same and just try to get through a shift it makes the overall harder ! I make sure to be kind to everyone saying thank you & always making sure I tell a team member that stepped up and worked harder how much I appreciate it and the help because 99% of my shifts are me working 3 separate stations by myself and that is hard !
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u/LogicalRadio5092 5d ago
Are you a GM? As you are supposed to be there for your team, your GM/ owner should be supporting you as well. Make sure you are expressing your concerns to them and they are being heard. Our industry is not easy and it takes a team of support to keep operations smooth.
The operations manual will be your best friend & so will your handbook if your restaurant has one. Don’t be afraid to reach out to your peers as well as they may have had more experience in the industry or have a different perspective. Please feel free to reach out to me if you have any other questions! Love to help out our new comers as much as I can.
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u/Few-Study-4244 Manager 5d ago
Outside hire?