u/Gullible_Summer9758

I’m a new Starbucks Store Manager currently in training, and the topic of food waste has really caught my attention.

At the store where I’m training, all pastry and food items used in the display case are thrown away every night and replaced the next day. Partners are not allowed to take these items home, even though they’re being discarded.

Based on Starbucks pricing, the food being thrown away appears to be worth $150+ per night, which could amount to roughly $55,000+ annually at one location.

When I get my own store, I’m struggling with the idea of disciplining or firing a partner for taking food that was already designated for the trash. I understand there are policies and food-safety considerations, but from a sustainability and employee perspective, throwing perfectly good food away seems wasteful.

Display case items cannot be donated to charity because they are considered expired.

I’d love to hear from other Starbucks Store Managers:
How do you feel about the policy of discarding display-case food every night? Do you agree with it? And if you know partners are taking items that are headed for the trash, how do you handle it?

I was recently hired externally by Starbucks as a Store Manager/Coffeehouse Leader. During the interview process, I was upfront with my District Manager and let him know that I don’t drink coffee and honestly don’t care for it. I’m much more of a Frappuccino and Starbucks Refreshers kind of person.

The barista who’s training me is incredibly passionate about coffee. They wear the Black Apron and are a Coffee Master, so they have a deep knowledge of coffee and its origins. We’ve already done several coffee tastings, and I’ve made it clear that coffee just isn’t my thing. Of course, that’s not something I would ever share with customers. I know my role is to represent the brand and help create a great experience for everyone. No one that I am currently working with at Starbucks cares that I don’t like coffee.

That got me wondering: how many current Store Managers or Coffeehouse Leaders at Starbucks don’t actually drink coffee or simply don’t enjoy it? I’m curious to hear if there are others in leadership who are in the same boat.

I’ll be starting as a Store Manager with Starbucks soon, and I have a few questions about the bonus structure.
From my understanding, Store Managers are eligible to earn up to 200% of their target bonus, which is based on 15% of their annual salary and is paid out quarterly.

I have a few questions for current Starbucks Store Managers:

Without sharing your location, what does your average quarterly bonus typically look like?

If you manage a high-volume store, how achievable is it to earn the full 200% of the 15% target bonus? Is it something that’s common, or does it require an exceptional quarter?

If you manage an average-volume store, what percentage of your target bonus do you typically earn each quarter?

I’d really appreciate hearing about your experiences.

I recently joined Starbucks as an external hire for a Store Manager position, and I had a question for those who were hired externally or who are currently working for Starbucks.

During my second interview, I asked which store I would be managing if I was offered the position. The District Manager explained that they don’t assign new Store Managers to a permanent location right away. Instead, they hire, train, and then place managers where they’re needed most within the district.

I accepted the offer, and I now have a training store where I’ll complete my 9-week onboarding, but I still haven’t been assigned a permanent store to lead.

For those who’ve gone through this process:

How long did it take after training before you were assigned your own store?

Did you continue working at your training store until a permanent placement became available?

I’ve also read online that new Store Managers are sometimes placed in “problem stores” that need additional leadership or operational support.

Has that been your experience, or is that more of a misconception?

I’d really appreciate hearing about your experiences and any insight you can share. Thanks in advance!

So I have a question for existing and previous Director of operations at Chick-fil-A for the kitchen. I am currently in the final phases of the interview process for this role and I just want to get a real life understanding of the day today.

This position is hourly. Do you get a lot of overtime?

I was reading online that director of operations for the kitchen don’t really cook and if they do, it’s very minimal. Is this accurate?

Does this position manage labor, budgets, create schedules and hire for the kitchen staff?

What’s the dress code like for director of operations for the kitchen? I read it to business casual so you don’t have to dress like everyone else?

So I have my initial 30 minute video interview with the regional VP at public storage for a District Manager position. Can anybody give me some insight on how the interview is structured, what questions they ask? I heard that during the interview process they want to know the names and phone numbers of your bosses and that they call them personally. Is that right? I would like to hear anybody else’s experiences both positive and negative.