Cracker Barrel – The managers do not take care of the problems and hide in the back. They're never out in the restaurant checking on customers and food quality. The cooks at my restaurant serve burnt food all the time or over dry chicken and customers always are complaining
The managers do not take care of the problems and hide in the back. They're never out in the restaurant checking on customers and food quality. The cooks at my restaurant serve burnt food all the time or over dry chicken and customers always are complaining
Was ist am positivsten an Kultur und Umgang in Ihrem Unternehmen?
Making customers happy and making sure they were satisfied with their meal
Was sind einige der besten Dinge an Ihrem Team?
We all try to work together but nobody wants to do anything and puts everybody's job duties on to others
Was läuft falsch und wie kann es verbessert werden?
Food is always burnt or just messy and dirty. There are never managers on the floor to handle any issues that the customers have
Was hat Ihnen am Interviewprozess am besten gefallen?
The general manager that was on duty while I was hired was such a great guy he ended up leaving shortly after and little by little things went down the hole
Warum fühlen Sie sich unterbewertet und was würde Sie bei Ihrer Vergütung besser fühlen lassen?
The managers giving compliments or running some type of contest where if you get a lot of compliments from guest you get rewarded. There is a huge factor a favoritism at this restaurant
Was braucht das Führungsteam, um besser zu werden?
Being out on the floor more talking to customers getting their input. Plenty of us get compliments but it never gets back to us and the managers never acknowledge it. I know that they are understaffed but to take a few hours out to talk to customers in that would improve things drastically