Chipotle reviews

-The work they expect from you out of the gate is more than I expected at first, but this is a very subjective con.

Company is going downhill and fast. As a Restaurateur 2 (GM of my own restaurant while also mentoring a GM I developed), I was operating as a TL while my TL was on sabbatical with no extra pay. The company does not care about Restaurateur cultures or how restaurant level employees feel anymore and are only focus on micromanaging meticulous food safety practices that take away from the guest and crew experience. For some reason they're trying to double in size and open new restaurant concepts while also instructing their Restaurateurs to terminate solid veteran managers because they "haven't adapted quickly" to the companies new priorities. You will see a lot of illegal practices like Salaried Managers being told to make hourly employees work off the clock and edit time punches so nobody gets overtime, 80 hour work weeks for salaried managers because we're told not to fully staff our restaurants. The company was great and was focused on the right thing before the foodbourne illness outbreaks but now the company has changed for the worse. It will just be a regular fast food restaurant eventually because they will always prioritize strict constantly changing food procedures over taking care of employees.