Pros
- Employee Discount - Quarterly and Biannually raises (due to high turnover)
Cons
- Owner thinks micromanagement is good management - Poor communication from all leaders - General Manager has been verbally abusive to numerous employees - Kitchen Manager is a poor leader who does not take accountability or show initiative - Management does not listen to staff when they suggest ways to improve - Overall lack of professionalism within upper management - Unsafe working conditions -AirCon is often broken with 2+ industrial ovens making temperature up to 90 degrees while working - Pots and cambros often fall on your head in the dish area - Bugs, lizards, and mice have all been spotted in the kitchen as recently as summer of 2024 - Work stations sometimes include a folding table in the break room or table in front of bathrooms even when Dept of Health advised against it - Multiple Health Code violations including but not limited to expired sanitizer buckets, improper food cooling techniques, improper storage of food items, fridges/freezers running hot, food served beyond 4 hour time limit