u/Cont1ngency

I’m newish in position. How do you guys handle it when you’ve only got one opening baker scheduled and the opening wrapper gets pulled to freezer/cooler, two closing wrappers, but one gets pulled to cover lunches in other departments, and no one to pull to help in bakery? On top of that I’m the only closing lead for all of fresh in a high volume store. The expectation is that nothing is left for the next day and the entire department cleaned; and they’re very firm on that. No overtime is allowed without prior authorization… I’m at a bit of a loss. The math ain’t mathing.