The management team at this restaurant was extremely disorganised and often made poor operational decisions. In the mornings, they would regularly assign just one or two waiters to cover half of the restaurant each not because of a lack of staff, but to save money on labour costs. This made service chaotic and stressful, and it was impossible to maintain proper standards for customers.
On more than one occasion, I was left outside alone with nearly a full terrace to manage, simply because they wanted to cut hours. There was no consideration for the staff’s workload or for customer experience. And barely any support from my managers in these situations just the occasional, “are you okay” and then run back inside with two plates.
The managers were also quick to shut down any feedback or constructive criticism. Anyone who questioned their way of running things was treated as a problem rather than someone trying to help. Their lack of organisation and defensive attitude created a really unpleasant and unprofessional working environment.
Overall, the place is poorly managed and should be avoided both for anyone considering working there and for customers expecting good service.
