Pros
-Amazing food philosophy -Lots of fun (when you have enough people) -Promotes from within -Everything is pretty much figured out for you as far as admin duties, you just need to follow them -Company is growing so fast there are so many open positions -VEGAS conference!
Cons
-60+ hours a week if you are lucky, and when you are home it is still not over -No work/life balance unless you are a crew member -Minimal feedback and seldom praise once you are salary -No training or solid structure for running your own restaurant, you basically "learn as you go" -Many changes to procedures for flighty reasons which is labeled "empowerment" -Path of communication from upper to lower management is foggy -Big push for "Restaurateur" but no help to get there with removing low performers and recruiting the right people--just a lot of concentration on minute details that are not the concern yet