general manager

assistant manager

restaurant general manager

team leader

assistant restaurant general manager

Working as a team member has given me a lot a transferable skills such as giving great customer service, being adaptable, efficient and working fast under pressure. This is how they try to mold you anyway, and if you cannot conform to this type of working style it's not a job for you.

A typical day for a team member would include mainly one position I. E as a cashier on the front. If you are working for example a 12-9pm shift, this is where you you will remain primarily. This can become very tedious and repetitive when you find yourself doing the same role every day, especially during busy periods. Suggestions to switch positions to mix things up a bit usually fall on deaf ears which is ashame as it would be an easy thing to overcome.

There are aspects that make the job worth while. The other staff members are generally easy going and someone is usually always available to cover a shift/work extra. There is the fact that you get a free meal if you work more than 4 1/2 hours (can become quite unhealthy as you'd imagine day in day out) 

Unfortunately there are quite a lot of downsides to working at kfc. It probably varies across each store but this is my experience. 

-long hours can ruin your social life and sleep pattern (one day you can do a 4pm until 2am or later, next shift you start at 10am)

-your hours don't always match what your contracted to and you can end up with 20 hours one week and 40+ the next)

-hours often change suddenly so if you don't keep checking you can find yourself getting a phone call asking why you aren't in work on what you think is your day off.

-without being racist the majority of the staff team are European these days, and whilst they are lovely people, the language barrier does cause communication problems. It often makes the job harder as you have to spend a lot of time trying to explain and demonstrate things that would normally be simple.

-A lot of cleaning in this job, I don't mind it but people that hate cleaning get fed up very quickly

-customers are generally nice but you do get the odd twonks that believe they are entitled to a free meal and a refund because they were given the wrong drink.

-Some supervisors take advantage of thier authority and can often go on power trips when they are feeling lazy. They tend to treat staff members they get on with better and give them the better jobs.

-higher management don't seem to take on board opinions of staff as suggestions for improvements never seem to result in anything. 

-For the amount of work that you do, minimum wage is abysmal and the fact we don't get at least time and half on bank holidays is very bad.

-The company seem to take on more under 18 members and part timers than people who need full time hours. I suspect this is because it cheaper for the business.

-If anyone from higher management do come into store they put a lot of pressure on the staff team that day and there suggestions are often contradictory.

-The chance to progress is only slim as they only choose people that they are in the "click" with. So those that do work hard and want to to learn more are often ignored.

People wonder why the staff are so come and go. If they had a good incentive to stick around. Staff teams would be able to form bonds and become more reliable.

4/10 overall

Overall KFC wasnt an awful job nor an amazing job,  it had both it's Pros and Con's, the staff that i used to work with were great people to work within regards to being social as well as hard working when they were on a shift. However there were many bad sides to the job such as being under-staffed because there was not many members of staff to begin with there were only 12 people that were working at the store and then some members of staff would repeatedly take holidays one after another so other people could then not have time to take holidays as only two people were allowed to take a holiday at the same time because of the amount of staff that were available to work, some staff would repeatedly ring up sick and then when the store was busy i would practically have to do everything on my own , so i would take orders one by one, informing every customer if there were delays on products, make products (eg make burgers, gravy etc),sometimes i would cook prod pack products , make drinks , provide customers with condiments and ensure there order was correct and apologise for any implications or delays with there order and i would do this till the queue was gone and then i would clean equipment and the restaurant lobby and i would repeat this until the store closed at 9pm and then i would , along with 3-5 team members clean all the restaurant until everything was cleaned, filtered and sterilised. Another bad side to working at KFC was the hours i would often work long hours , i have done a fair amount of shift where i have worked from 10/11 am - 11pm and i have often worked where i have worked approximately 32 hours from friday- sunday.
Furthermore I would like to talk about what i learned whilst working for KFC. During my time at KFC I have learnet about money management, being able to work in a busy, high pressure environment, social skills- being able to communicate with a variety of different customers, being able to handle a complaint with a high level of proffessionalism, prioritising customer satisfaction, communication skills, cleaning to a high standard, ensuring food safety and much more. Although KFC wasnt the perfect job it was a sustainable job until its closure on the 30th November 2015, I was when the store closed offered an opportunity to go to a store in buxton , the company offered me the chance to take a four hour a week minimum contract , however ther was no promise of definitive hours and there are already quite a few members of staff working in the buxton store as well as other staff members from the Glossop store that were being transferred which meant that it was no longer a sustainable job because the cost of getting there would out-weigh the cost of what i was going to be paid from the buxton store due to the fact that i can only use public transport and the last form of public transport in the area as i was informed was around 5/6pm.

When I first joined everyone (that spoke English) was nice.

The Poles were insular, most talked about the non-Polish speakers in disparaging ways behind our backs, and to our faces.

Thankfully most of them have left or been sacked.

Now 2 years later, everyone (Poles and English) are stressed out due the the penny pinching cost cutting of the Franchise owners and their upper management cohorts.

Staff turnover is excessive, getting worse every year.

The Upper Management are driving our Restaurant Managers into a nervous breakdown with their unrealistic demands.

That makes everyone on edge, the atmospere is poisonous.

Getting anything mended/fixed after being broken by the teenagers that come in every day to damage the building and equipment, is like pulling teeth. (Difficult and unpleasant).

But perish the thought that any Security staff would be paid for to protect property and staff from vandalism and threats of bodily harm.

New store nearby gets lockers for the staff, but established stores like ours, upper management refuse due to "costs too much".

Then they say they will not be responsible for any theft of personal items.

So where are we supposed to put our stuff somewhere secure?

Training new staff for a new restaurant involves the trainee staff taking some of the original staff's budgeted hours, so we essentially subsidise a multi billion dollar enterprise with some of our wages to train up new staff. 

We get paid less each week (due to less hours) until the new staff finally open the new restaurant and go there instead of taking part of our hours off of us in our old established store.

And they wonder why there is a huge staff turnover.

The current fad of Vegan food is another unnecessary burden on the overworked staff.

There is only ONE huge sink for washing the pots, pans and trays, so how likely is it that a vegan tray being washed up is going to be cross contaminated with meat contaminated utensils being washed up in the same sink. Answer is in the affirmative.

You already see in the news about some vegan or other being "poisened" by meat products, due to human error.

Given the headless chicken (pun intended) way that the fast food industry works, expecting tired individuals to make snap decisions every 60 seconds to cope with a multitude of permutations on whether or not to have cheese on, cheese off, meat or no meat, sauces or no sauces, vegan drinks or milkshakes, and so on, no wonder mistakes are made at the end of a 7 hour shift working full out.

So I do not sugest that the majority of people seeking work, should join KFC.

This job began when I went for an interview at KFC and was offered a job the same night, I was then invited to come down for an induction on the next Sunday at 9am. I turned up to this induction at 8:50 and waited patiently for it to start, it got to about 9:25 and the induction still hadn't begun. At around 9:30 we were told by a member of staff that the manager couldn't make it in to give us our induction and we were instructed to leave our name and phone number on a sheet of paper, I was told that I'd be called within the next few days. I then waited for the phone call and had to wait over a week before realising they weren't going to call me, at which point I called them and got another induction booked for the next Sunday at 9am. Again, I turned up for this induction with a little time to spare and once again it got to around 9:15 and the manager wasn't coming in because 'he was ill' which I thought was incredibly unprofessional. I once again left my number and name and politely asked the employee if they'd make sure this finds it's way to a manager because I hadn't been called the last time. Yet again a week went on and I hadn't been called at which point I called the manager of the Intu store who invited me in and gave me an induction that week and also my first shift. My first shift went fine and I then began to get several shifts after this however I wasn't put on the rota and I also wasn't on the system so I couldn't go on the till. I was having to text the manager in order to ask him if I could work on certain days which was a complete inconvenience and on several occasions he'd tell me that he'd get back to me the next day and then never did, he had also ignored my messages too asking about shifts. I also wasn't getting paid, I was owed £48 and they then gave me £40 out of the till without a pay slip to prove I'd been paid it. I continued working for several weeks after without being paid and still not being on the rota at which point I just stopped asking for shifts because I felt like it was incredibly unprofessional and I wasn't convinced that my hours were being logged. I now haven't worked for about 8 weeks (I'm on a minimum 4 hour contract) and haven't even been contacted by the company and they currently owe me around £80. This has been 4 months of completely wasted time which I could have spent working in a place that actually cares for it's employees. I wouldn't recommend this job to anybody and have felt like my time has been completely wasted.

What is the best part of working at the company?
Even though it was a highly stressful work environment, on reflection the positive part I have taken away from my time there was that each day was a challenge for me and over time showed me what I was capable of achieving, and tested me to my limit. 

What is the most stressful part about working at the company?
When its so busy everything turns to chaos and your expected to do 5 things at once. It's overwhelming especially when you have to explain to customers that we're out of stock of certain things all of the time because theres always something we don't have and it's more than one thing eg. One day we were ran out of every drink on the tap and for two weeks we had no cutlery and no big bags that you litterly put the food in to give to the customer it was ridiculous.

What is the work environment and culture like at the company?
Very unprofessional and would not recommend anyone to work there. There are colleagues who are alright and others that weren't, for example you'd be on the drive thru taking the orders from each car and you get called to help out inbetween cars so then you walk down and help out for like 15 seconds, then you'd get moaned at because there's a car at window and no one there. You go to take the order, after that you walk down bag up a couple of fries and then there's a another car, you walk back up take the order, walk back town for 10 seconds, another car, walk back up, walk back down, get moaned at and so on and so forth. Didnt feel like there was much direction on shift, you would start off doing what you were meant to but the when it gets so busy your running around like a headless chicken (pun intended). Bad communication and very poorly managed a toddler could do a better job.

What is a typical day like for you at the company?
At the beginning of each day you would be dreading to go in and when you were there it starts of ok and then as things pick up it turns into a nightmare especially when you have people moaning at you when your doing your job and then there's all of the things we were constantly running out of which you would keep reeling off from a list that's written in front of you to the customers which takes time, not to mention that everything was broken and nothing ever got fixed which just adds to the time and the customers waiting, and getting angry and you get told to speed up when there's nothing you can do because it's their fault that these things are broken, there's so many things I could write a book on it. In summary it would be awful.

it's tough when you're the cook because you have to be there when the store opens and set everything up before 10 am.

the hardest part of the job is the setting up because you have to (as a cook) clean enough chicken to last until the next day, set up the breading table, make sure you have enough stock to last until the evening, set up the sinks, clean the floors, heat up the fryers, get rid of any remaining rubbish that hasn't been cleaned from last night, set up the sanitising buckets, prep the flour, all before 10 am and you start as early as 7 am. the earlier the better but if you're late then you better be prepared for a very busy morning.

you get 30 min breaks if you work 10 or more hours, 15 min breaks if you work less than 9 hours a shift, there is only one cook on the shift and you have to maintain everything in your area, if the other cook who is meant to take over the next shift doesn't arrive on time you technically can't leave until the other cook shows up because you are the only one qualified to cook. none of the other staff members can come to the B.O.H because they either haven't been trained or are too young to do so. 

management was terrible because if you don't show up to the work place they won't have anyone else to take over and it becomes a huge mess. there is also the problem with breaks because one one person can go on break at a time so unless you plan your breaks really well or you are very confident with standing for long hours you might get a break around near mid day to 2 - 3 hours before the end of your shift. i recommend that you have your break near the end of your shift because as i have stated before you don't know when the other cook is going to arrive or how long he is going to take to get changed. 

lastly holidays, you have from the moment you work at KFC til April, as far as i know, to use up your holiday time. however you may not get time off because someone else has taken the time off and are needed to work until they either get back or the manager finds someone else. so it's a first come first serve situation. if you manage to book your holiday in advance great but if its overlapping with other peoples holiday time especially other cooks then all i can say is good luck because more than likely one of you won't be able to get that time off.

There are a set of expectations that people have with fast food work, but if you can stay on your feet and learn how to do the job properly it's no more stressful than any other.

What does make life stressful however, is poor management. Almost all of my problems with my position at KFC were the result of the manager. To begin with he accused me of lying to earn a position at the store - as the person who had interviewed me transferred and did not inform him of any new hires. Not a good first impression.

I learned very quickly that there is no formal training. Turnover is high and you are expected to know everything quickly. I relegated myself away from making burgers and kept my head down. I was given a sheet to track my progress but it was quickly discarded. I spent most of my time cleaning, frying and preparing sides instead.

The store utilized an electronic timekeeping system. Seemed simple enough. However the only computer was located within the manager's office, which was often occupied. Upon arriving at the store I was told that my account had not been set up yet - and that he would keep track of my hours until it was. Further queries about the progress in obtaining an account were left unanswered. After several days of this game - the manager took me into the office and logged me in using a name and password he had not given me. He then insulted me in front of the other team members for not using my psychic powers to deduce these details to log into the account that he said I didn't have.

When my payslip arrived, it had become evident that said manager had NOT kept track of my worked hours, and I was down around £200. I quit the next day. A serious of frustrated phonecalls, arguments, and finally threats of arbitration were required to recieve the money I was owed.

Numerous other deralictions of responsibility occured during my time there including one notable moment where the area manager arrived, took one look at the state of the kitchen and closed the store on the spot so it could be cleaned properly. If you wonder how such a thing could happen, the day previous I had been given a mop and a bucket and told to clean the grease monster that had formed behind the cookers. A gelatinous black blob that a jackhammer couldn't get through.

That was a job that did not get finished.

Very flexible workplace however i requested to be working a minimum of 20-25 hours a week in which they agreed, i was then reduced to 13 hours a week during the evenings when i asked for day shifts multiple times. 

Everywhere you go it’s dirty and unclean, i can’t eat at fast food places after working here, no matter how much you mop the floors they will be greasy forever, staff rooms, staff toilets and managers office are just as bad.

Only thing that made this place enjoyable was working with the staff here nothing bad you could say about them they’re all friendly and nice people, made shifts bearable and fun.

However management isn’t great, if you do something wrong they don’t correct you in the moment they just tell you off about it later, so your left thinking that’s it’s okay to do whatever you have done until they decide they want to tell you. 
Half of the time there’s nothing in stock for you to do delivery or large orders no large cups, no large bags, non of the right chicken buckets, no large ice cream cups and no delivery bag stickers. For large orders like several party buckets would just have to be given to the delivery drivers as is. 
You don’t really get taught anything unless it’s till, you just have to ask others about it until you get whatever your doing right.
Some days will be heavily over staffed, everyone getting in the way of each other not enough for people to be doing and just get sent home after coming in and some days heavily understaffed, people are left on their own dealing with customers on till and packing for delivery and people who dine in.
Delivery drivers will also hound you until you highlight their orders on screen, get angry when it’s not shown on screen and angry at you when chicken takes a while to make even though you aren’t the one making it. 

The Uniform is:
KFC shirt.
Black pants, no leggings or jeans.
Always have to wear KFC baseball cap.
Long haired people will have to wear a hair net.
They provide you with uncomfortable no soul, non slip shoes since the floors are so greasy.
If you have a beard it needs to be covered by a mask or a beard hair net.
Makeup is allowed just no nail varnish, fake nails or lashes.
No issues with dyed hair either.
No jewellery, earrings, rings, necklaces, bracelets or anything else you can think of. 


One will find working at KFC that it is filled with young people and furthermore one will only continue to work there for the people, not the KFC establishment.

A typical day for one such as myself would be at the burger station where I would make burgers for up to 9 hours a day or sometimes as short as 4.

I learned how to work in a fast paced environment which has helped me with prioritizing workloads and also being able to take control of situations. Furthermore the job has presented me with many opportunities to teach other newer colleagues which I always enjoyed.

The management in KFC feels very poor. Managers get stressed easily and snap at employees for what, at times, feels like no reason at all. The Labor in work was always in a bad place and we often felt understaffed. Furthermore there have been several times I have witnessed a Chef coming in for a 9 hour shift and being told to go on their half hour break as soon as they come in and they are forced to work 8 and a half hours straight. Break management in KFC, from my experience, is the poorest part of their management.

The people in the workplace are why young people go back to it. I have found some of my closest friends in this workplace and I have found it to be a very sociable experience as everyone sticks together and all attend work nights out. One will find the job stressful at first but over time it becomes manageable to the point where it is almost robotic.

The hardest part of the job is simply dealing with the high number of orders at peak times and not feeling overwhelmed. There are times at the workplace where even the most experienced staff members come under high pressure, specifically from the managers. Of course this is not the same for all managers but I think it is fair to say that there are some KFC Team Leaders and Managers who simply cannot handle high pressure environments, one would be able to figure out who these ones are quickly.

The most enjoyable part of the job seems rather conditional, once a person has established themselves and have work friends, the most enjoyable part is working with them and helping them out whilst also socializing (within reason.)

All I have been able to learn through working for KFC Longwater, is that I have been able to learn and understand how to work in a team, as well as how to work and prepare to work in a fast pace environment. However, we tend to wait a while on product which can cause angry customers who will blame you for what's happening even if it isn't your fault. Management however tend to spend quite a lot of time in the office, and when asked by other members to come out and help they get shrugged off. Constantly people leaving and coming back, which means that there is constantly someone new who's being trained. I have only worked for this company for a year, and yet we currently are on the 5th manager since I started, and each one so far seems to have not done a great job. There are many times when there is no product available, which means that customers will get angry or walk out or sigh and give you attitude when it is the manager who completes the orders, not any other members of staff. Due to the amount of staff leaving, you will also find that quite a few members of staff will ring up a lot to call in sick, which means that there are many shifts where we are understaffed, this also means that it can become quite stressful depending on who you're working with, I have worked with someone on a Saturday (one of the busiest days of the week) and was left to take orders, pack and do drinks by myself while the other member of staff cleaned, and went on lobby to sort out the bins. Your shift will be enjoyable, stressful and irritating depending on who is on shift, and how many people there are. However, despite this, there are many members of staff who are lovely and are really helpful, however others can be very irritating if they don't listen or get someone else to complete their job for them because they 'don't like it'. There is also currently a new manager who is running the store, since he took over things have been looking a little on the up, so hopefully it becomes a better place to work soon.

Top Job Titles	Average salary
General manager 508 salaries reported	£37,778 per year
Assistant manager 235 salaries reported	£31,396 per year
Restaurant general manager 387 salaries reported	£38,380 per year
Team leader 172 salaries reported	£13.14 per hour
Assistant restaurant general manager 214 salaries reported	£32,786 per year

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