Pros
Decent salary, fairly competitive. Don't be sucked in by the bonus structure though. Some truly great people to work with, loads of passion and great work ethic. 33% discount if you get time off to use it.
Cons
Where to start really 1.Constant pressure on labour costs (daily calls/emails)leading to being constantly underteamed, higher management totally out of touch and unwilling to listen to guests or team about levels needed. Forget being a manager, you are a expensive waiter/chef/busser/pot wash. However still expected to do a list of manager duties daily on top. This the most stressful part of your job by far. 2. Very little posetivity, constant battle against negativity from above, this inevitable flows down though the whole team. 3. Unachievable targets set (which they know) yet still pile pressure on to deliver, leads to compromising food/drink/service quality. Baffles me why they don't realise this is one of the big reasons the company is where it is today. 4. Progression very limited now. All in all I feel if you look after your team and don't stretch them to breaking point, Look after your guests, serve great food and drink, the brand vision in fact you will have a successful company................they have lost sight of this which is hugely dissapointing.
