Chipotle provides good benefits, but not enough pay for the work and value I generate. The restaurant I manage full time makes more in 4 days than I make in a year.

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Restaurant is so high volume, that the crew ends up looking out for and encouraging each other, mostly because nobody above us will.

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Their ability to adapt to the constantly changing stances of our corporate offices and be flexible in the face of revolving door managers and employees

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Things can get very difficult due to staffing or restaurant volume, and the crew works as a team to overcome those difficulties despite the stress.

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We're very busy, depending on the crew it can lead to some really great teamwork, but recently because crew members feel like they can't rely on each other, you don't see those shining moments as much anymore.

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Company constantly brags about record breaking sales yet insists we work more with less people. restaurant managers are far from miracle workers. WE can't keep talented people when they have to work Friday nights with 5 people.

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Corporate office seems totally unaware of how high volume certain restaurants can be, and doesn't compensate the restaurants that actually can handle themselves. Restaurants across the country are failing, and instead of taking the advice and methods of crew that succeed, corporate ignores them.

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Aside from a higher pay, it would help to feel as if my feedback felt important to the processes of the restaurant. Corporate offices will demand our restaurant switch our methods of cleaning/prepping/cooking/preparing but refuses to listen to suggestions from crew on the ground

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Chipotle's standards are more focused on making the company look good rather than actually assisting its crew. The chipotle standard is not followed by anyone because of a variety of factors, and the answer is not to enforce the rules, it's to change the rules and methods to something that works.

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Stay in touch with crew members. Far too many in the corporate office have little or no restaurant experience, and it shows in all levels of their attitude, from the "standards" they push on restaurants all the way down to how they speak to crew members. Major disconnect. Put an apron on and see.

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As a manager, the wellness policy needs to be looked at. I've had far too many employees claim they are "Nauseous" halfway through the shift, just because they know as soon as they say it I'll have no choice but to let them go. NOT a good work environment, no trust between crew and management.

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