Job Description
During the Summer of 2020, I worked as a Manager at Pho Ma-Ha Restaurant. My daily tasks included taking orders, prepping and cooking food, cleaning according to COVID-19 guidelines, and opening/closing the building. I was also responsible for the creation of the online menu and partnerships with app-based companies.
Log 1 - Jun 29 to July 3 (40 Hours) |
2089 East 14th Street, Unit A1,
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I was able to complete my internship within a one week window, though I’m expected to work until I begin college. My log is from my first week of working. During my time at the restaurant, I was tasked with basic activities commonly assigned to managers. At 10:00 AM on Monday, Wednesday, Thursday, and Friday, I unlocked the front door and disarmed the alarm. Before the restaurant could officially open up for business, I had to open up all blinds, flip the power switches, assess the cleanliness of the front desk, and finally, turn on the power for the “Open” signs.
On the first day of the internship, I had to adjust the restaurant to meet COVID-19 guidelines. This required purchasing sanitizing materials such as hand sanitizer, clorox wipes, and sanitizing sprays. It also resulted in reformatting the structure of the restaurant. I moved tables and chairs back to storage arrangements, and put away all of the dine-in commodities. When customers arrived, I made it apparent that we were only offering To-Go services. Refusing to offer our regular services was hard, but safety was the number one priority. On the second day of the internship, I performed the same tasks, but I was also assigned more tasks; tasks meant for a manager. I learned to manage item stocks and also beginning to work the grill at the restaurant. Cooking basic food for rice plates and vermicelli bowls sparked my interests for learning to prep the other dishes. On the third day of the internship, I managed finances. Due to the pandemic, sales were down significantly. I believed that the best action was to promote our restaurant in different ways, and found out about app-based companies such as DoorDash and UberEats. I arranged meetings with these companies and eventually partnered with them. It subsequently helped bring in new customers and raise sales. On the last day of the internship, I experienced “Rush Hour”. I had believed that this time would never come again, but I was wrong. As the sole frontline worker, I took phone call after phone call, finding time to translate orders to the cooking staff and then making smoothies, while simultaneously taking orders and more phone calls. With a cool head, I set times to for each task and executed each in a timely manner. At the end of the day, I mopped the restaurant and sanitized the premises. I closed the blinds, turned off the power, set the alarm, and turned off the “Open” sign. |
Time Sheet
June 29, 2020 - 10 Hours - Unpaid July 1, 2020 - 10 Hours - Unpaid June 2, 2020 - 10 Hours - Unpaid June 3, 2020 - 10 Hours - Unpaid Closing Report This internship experience is left unfinished. My primary motive for working has been to support my own family business. Doing so has subsequently allowed me to develop hospitality and conversation skills. It’s also allowed me to work in a busy environment, allowing me to learn how to manage my time efficiently while still producing excellent results. I’m glad to be contributing to my grandmother’s humble business, one that is especially in need at the moment. I hope to take these skills and traits and utilize them in my future career. |