For this role, I typically worked 40-60 hours per week. Most days, I was primarily responsible for closing the store (sometimes opening), in addition to other expected duties as an in-store manager. I was expected to prepare dough and ingredients, make and cut/box food, and handle the register and customer service, as well as assigning tasks to other coworkers, managing labor, and sometimes training new members. When closing, I had to keep track of inventory and clean the entire store every night.

I typically worked 20-30 hours per week, often as an in-store manager during dinner hours; although I would occasionally be a delivery driver or opening manager.