Double Duty: Culinary Major Managing Moe’s Southwest Grill
Published 03.14.2016
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Christopher S. Kasler has been keeping busy balancing a full-time job as the general manager of Moe’s Southwest Grill in Williamsport while working to complete his culinary arts and systems degree at Pennsylvania College of Technology. The Kendall Park, New Jersey, native says he splits his time evenly, but school comes first.
“My work schedule revolves around my class schedule,” Kasler explains. “It's a rough and demanding routine. There needs to be a level of maturity and determination to be a full-time student working 50-plus hours a week as a general manager. It took me some time to realize that, but, with the right mind-set, anything is possible.”
Working at Moe’s since January, Kasler oversees everything that goes in and comes out of the restaurant: “I order produce, I control repairs and maintenance, I handle cash, and, above all else, I work to keep the customers and employees happy.”
Hospitality Systems Management, a sixth-semester course that covers the duties and responsibilities involved in managing a hospitality facility, prepared Kasler well for his current role.
“This class taught me what to look for when managing not only the people in the restaurant, but also taking care of the building itself,” he says.
Kasler, who previously served as assistant manager at Five Guys Burgers and Fries, has enjoyed seeing the restaurant be built – quite literally – from the ground up.
“So far, my favorite part of this job has been watching my building go from a skeleton structure to an operating restaurant,” he notes.
A young and energetic general manager, Kasler credits his education for his success.
“I feel that my PCT education prepared me for this position," he says. "But it's not only the education you receive that matters, but also what you put back into the program. The more you put in, the more you get out of it.”
“My work schedule revolves around my class schedule,” Kasler explains. “It's a rough and demanding routine. There needs to be a level of maturity and determination to be a full-time student working 50-plus hours a week as a general manager. It took me some time to realize that, but, with the right mind-set, anything is possible.”
Working at Moe’s since January, Kasler oversees everything that goes in and comes out of the restaurant: “I order produce, I control repairs and maintenance, I handle cash, and, above all else, I work to keep the customers and employees happy.”Hospitality Systems Management, a sixth-semester course that covers the duties and responsibilities involved in managing a hospitality facility, prepared Kasler well for his current role.
“This class taught me what to look for when managing not only the people in the restaurant, but also taking care of the building itself,” he says.
Kasler, who previously served as assistant manager at Five Guys Burgers and Fries, has enjoyed seeing the restaurant be built – quite literally – from the ground up.
“So far, my favorite part of this job has been watching my building go from a skeleton structure to an operating restaurant,” he notes.
A young and energetic general manager, Kasler credits his education for his success.
“I feel that my PCT education prepared me for this position," he says. "But it's not only the education you receive that matters, but also what you put back into the program. The more you put in, the more you get out of it.”
Photo provided; story by Anna J. Cooper, marketing and communications specialist, School of Business & Hospitality