Bon Appétit Management
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I have been working at Bon Appétit Management full-time (more than 3 years)Pros
There's a lot of room for creative cooking...You don't have standardized recipes.Cons
People in management are reactive instead of proactive.
The management style here is undermanagement, so you always have to cover you self.
Any ideas to improve conditions are typically dismissed unless it's their idea.
The bottom lines is corporate has a standard that isn't being held up here because the directors constantly manipulate the truth behind what's really going on.Advice to ManagementAdvice
Learn to hypermanage your staff, and realize that their failures are your lack of competence to train properly. Oh, and please learn to hire based on KSA's!!! And if you don't know what that is you're part of the problem.RecommendsNegative OutlookApproves of CEO