The Best Restaurant Management Job I've Ever Had - Managing Partner Brassica Employee Review

There is plenty of training and clear expectations. They usually staffed us well. Free meal during your shift. The most fun food service job I had.

There were strict dress code and appearance guidelines (not just for food safety purposes, but limiting the number of earrings we could wear and hair/belt colors).

They offer a competitive salary

- No sick time, illness results in resentment as the uncovered shift falls on the shoulders of someone else who had the day off. - Standards are different at every location making it unclear what is right/wrong when being transferred around/asked to cover - There is a salary cap unless you suggest quitting. Pay is inconsistent across the AOO level, some making more than OOs and tenured AOOs making less than brand new AOOs - It is a small company and rely on trickle down communication that often turns into a game of telephone. - Veteran leadership was trained completely differently than new leadership resulting in unclear standards and confusion. - Stores that are improperly staffed use leadership (training or from other stores) as free labor as to avoid upping labor costs, placing more on the middle man. - burnout is treated as a character flaw - areas of responsibility (schedule writing/inventory and COGS/repairs and maintenance) are not taught, just distributed - Being a yes man gets you more hours in unfamiliar understaffed improperly run locations, rather than more compensation. Being inflexible and allows for more work life balance. - Leadership is known to dangle promotion carrots far before it is feasible with unclear timelines and often no clear path - health coverage is mediocre