I have prior experience as a General Manager at a local restaurant and
75% of my job was to cook. I was also taking methadone
while working as GM and
would still be there if the owner did not decide to close the business. While I was GM my duties were to create weekly work schedules, manage a crew of 20+ employees, hire and train new employees, control food and labor costs, daily deposits, inventory, ordering trucks, cook, serve,etc..