Pros
They paid me well, my district manager was great, it was a beyond easy job.
Cons
There is no 401k and no bonuses, health insurance is awful. Labor model makes it so managers are having to do all cleaning and constantly fill hourly rolls, the expected labor % is beyond low compared to anywhere else in the industry. Servers and bartenders are auto-grated and make more money than any managers so manager retention was tough. There is no tip out and bartenders cannot split tips so getting everyone to work as a team was tough. None of their systems talk to each other and they use no basic restaurant management technology platforms so basic things like scheduling, logging issues and inventory take 10 times longer than they should. HR only works Monday-Friday 9-5 and does not allow managers to write people up, term etc without their approval but it takes days-weeks for them to respond. HR rarely supports ops in decisions and goes off of labor laws from California. PTO exists but you’re never permitted to take it and when you do you still are expected to work. Nobody is allowed to take any time off November-February. New Year’s Eve is absolute chaos every year the design is impossible to execute and every GM works 16+ hours that day. Not a lot of room for growth beyond GM unless you’re a white good old boy with no true industry experience.