Restaurant Manager Reviews
Q: What is it like working as a Restaurant Manager?
"Superb begining to career."
Pros: Excellent start I have got with this group. Good chances to grow and very nice place to learn.
Cons: They pay very low though as compared to other hotels. Long hours of work. Work stress and pressure to achieve excellence.
Pros: Schedule flexibility, opportunity to advance. 100 best companies to work for by Fortune 100. Interaction with people. New challenges everyday.
Cons: Working nights and doing close opens, no weekends off unless requested and only one per month and you usually have to work 8-10 days in a row to get it. The guest can be very rude. High stress environment on some days.
Pros: I can make my own decisions, run my FOH the way I want, hold people accountable, have input, make bonus, hire and fire people.
Cons: I have been over looked 6x for a kitchen manager position because I was told I was took good in the front and I need to be the stability in the store.
"It is great but too many outs lately."
Pros: Working with people.
Cons: Too many hours.
Pros: My supervisor is a sweetheart. I like that my hours are very stable and my schedule is fairly similar each week.
Cons: Our franchise owners immediately after taking over our region reduced or eliminated paid vacation time. Most of us had accrued 2-3 weeks, now nothing.
"Every day show up."
It takes consistentancy and paitience.
Start with yourself. Be someone that people want to follow.