Pros
Mostly new equipment throughout the restaurant. Free parking. Employee discount. High check averages. Short shifts
Cons
The owner(s) have no full-service restaurant experience and it has showed since day one. Chef/owner has no knowledge of how to operate neither the front nor the back-end of the POS. There is no expeditor so food often shows up late, early or given to the incorrect table. Owner(s) have the inability to evaluate and attract talented managers. Insurance benefits and paid leave are not offered to hourly employees. There's no accountability with BOH staff so they leave when they want and often take smoke breaks. Top level decisions are made unilaterally without input from restaurant management. There's plenty of redundancy and miscommunication between back-office finance and accounting departments. There isn't an HR representative to speak to about employees' concerns. There isn't a sales/marketing department so the restaurant is under promoted. Pay stubs are not provided to employees with direct deposit. Servers and bartenders were told that they'd have to pay for any ordering mistakes made during service. Possibly illegal discrimination as the chef/owner had blatantly expressed, to his management staff, his desire to hire a white male general manager.
