Here are the key points from the interview:
- The assistant manager uses spreadsheets daily for staff scheduling and monthly for inventory, ordering, sales tracking, and expenses.
- Spreadsheets are useful for scheduling staff on a weekly basis and keeping track of inventory, what needs to be ordered, and when.
- Sales and expenses are tracked separately from official bookkeeping to be prepared to answer questions from management and stay on track.
- Employee timesheets recording clock-in and clock-out times are maintained in a spreadsheet daily.
- The spreadsheets used are not complex and focus on the key data needed for operations and reporting at the restaurant.
Spreadsheets provide an easy, accessible way for the assistant