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Rollercoaster, currently a downward spiral.
What are some of the best things about your team?
We help each other out, even when the business gets overwhelming.
What makes you most happy at work?
Closing time. The three - four hour period before opening. Free food.
Why do you feel undervalued and what would make you feel better about your compensation?
The universal standard set of procedures do not apply to a busy ($12k+ daily) location, therefore forcing us as restaurant level employees to work much harder fo sustain our high levels of food safety. Staffing issues result it this being extremely difficult, if not impossible, to adhere to.
What does the leadership team need to get better at?
Go back to the original conpany values of people and food first rather than profit. New menu items, equipment and procedures do not make up for thr fact the the job at a restaurant level is hard on us as employees who are the backbone of the business. We are not profit robots, we are human beings.
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