D
D225
Guest
What is the name of your state?
Southern California
I am a manager of restaurant, I just moved here from Northern California I have been with this owner for ten months now. When hired I was given a restaurant to run, I was told that I would be responsible for running the day to day activities of the restaurant, my job tile is General Manager and as a General Manager I was in charge of hire, firing, promoting employees to a management positions, doing the entire work schedule for the restaurant, placing food orders to restock the restaurant, projecting sales forecasts and so on. I was told that this was a salaried position, and I was expected to work a minimum of 50 hour. Not bad, that’s what I did in my other job.
The only difference is I spend more time doing the cooking the cleaning the sweeping and mopping, all due to one very tight labor budget I mean very tight budget and to make this budget I am now working 65 to 70 hours a week mostly doing the cooking and cleaning and so on.
I now end up taking my work home. Now I do my crew schedule and merit reviews, sales forecasting and do employee interviews on my days off. In my other job I was told not to do employee work, I was told to go out into my community to setup school fundraisers and so on to bring in more business. They gave me a nice budget to work with.
All I can say is, I put in 130- 140 hours every pay period and I get paid the same. Why? Is this right? I feel like Cinderella. Is there a fairy godmother or father out there that can make sense of my situation?
Southern California
I am a manager of restaurant, I just moved here from Northern California I have been with this owner for ten months now. When hired I was given a restaurant to run, I was told that I would be responsible for running the day to day activities of the restaurant, my job tile is General Manager and as a General Manager I was in charge of hire, firing, promoting employees to a management positions, doing the entire work schedule for the restaurant, placing food orders to restock the restaurant, projecting sales forecasts and so on. I was told that this was a salaried position, and I was expected to work a minimum of 50 hour. Not bad, that’s what I did in my other job.
The only difference is I spend more time doing the cooking the cleaning the sweeping and mopping, all due to one very tight labor budget I mean very tight budget and to make this budget I am now working 65 to 70 hours a week mostly doing the cooking and cleaning and so on.
I now end up taking my work home. Now I do my crew schedule and merit reviews, sales forecasting and do employee interviews on my days off. In my other job I was told not to do employee work, I was told to go out into my community to setup school fundraisers and so on to bring in more business. They gave me a nice budget to work with.
All I can say is, I put in 130- 140 hours every pay period and I get paid the same. Why? Is this right? I feel like Cinderella. Is there a fairy godmother or father out there that can make sense of my situation?