Please read and take this advice at your own discretion, my experience may not be the same as yours!
Pros
It started out as an amazing company to work for. I was first hired in 2014 and was hired on-and-off until this year of 2022. They were always encouraging of me, they seemed to value my presence and abilities and whenever I needed to come back, they were happy to take me back onto their staff with no questions asked. This is how they show their appreciation and value to their former staff, which is amazing. For that, I will always be grateful for this restaurant.
Cons
This is where it gets tricky, and I say to take all of this information at your own risk... This company WAS amazing to work for from 2014-2016. They recognized my abilities, promoted me promptly and according to my abilities and respected my needed schedule. The huge con, in my opinion, all along has been their tendency to have a weird management rotation. They moved managers around OFTEN. In the 2 years that I worked there consecutively, I had worked with 4 different managers. That can feel frustrating, because once we all became accustomed to one managers management style, they would re-locate them to a different store and replace them with another manager from a different location. Then there came all the different growing pains anyone experiences with a high manager turn-over rate: scheduling complications, management style, expectations, etc. Then, this brings us to July of 2021-October of 2021. I was hired back on at a different location, and the restaurant/company as a whole had gone down hill in every aspect. Quality of food, menu structure, food availability, restaurant cleanliness, standards for employees, the list truly goes on. It was unfortunate because I did not expect this to be my experience. A lot of us were embarrassed to serve the food because we felt not only did it not visibly look up to standards, but a lot of us agreed that over half the menu just did not taste good anymore. We would take certain dishes out knowing full-well that they were gonna be sent back to the kitchen. Not to mention, their standards and expectations of employees felt like it was extremely low. There was a core group of us that I would consider adequate, the rest of the staff however felt incompetent in many aspects. And sometimes, it wasn't even their fault- it had everything to do with the lack of quality in management and the inconsistencies between the GM and the rest of the management staff. There were countless times where our restrooms would just be completely out of order, and we were technically not allowed to remain open through it. Instead, our management would put an "out of order" sign on the bathroom door and we were expected to ALL (staff and customers alike) use either the mens or womens restrooms. This lead to lots of uncomfortable situations... As you can imagine. Now, I won't go on any longer because I believe if I do, all of my objectivity will go out the window, which isn't fair to the company that really did do a lot for me in the last few years. I will just say this- if you are wanting to interview with this company, take a tour through your restaurant, ask if you can talk to the current employees on their experience so far at that location, interview your manager right back, ask them how long they've been at the location and ask if you can speak to some of the prior staff where it is appropriate.
