Golden Corral – Lafayette, LA
You are responsible for 'Making Pleasurable Dining Affordable' for our guests by ensuring Golden Corral operational standards are communicated… CareerBuilder
Golden Corral – Savannah, GA
We need to add an experienced Kitchen Manager to our Management Team in Savannah GA. We are seeking high volume… CareerBuilder
Golden Corral – Coeur D Alene, ID
You are responsible for "Making Pleasurable Dining Affordable" for our guests by ensuring Golden Corral operational standards are communicated… Glassdoor
Golden Corral – Baltimore, MD
in Maryland we need to add experienced restaurant Managers (especially Kitchen Managers) to our… CareerBuilder
Golden Corral Photos
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Culture & Values
- Career Opportunities
I worked at Golden Corral full-time (more than 5 years)Pros
• complimentary meal during work or off as a manager within franchise group
• great choices of food
• not a fast food
• if you were an awesome kitchen staff, you could get raises until you were getting paid commensurate to line cooks at various full-service restaurants. $10-15/hr. But you had to really perform unparalleled level of excellence. I had 4 people that were making $38k as a hourly emp. AwesomeCons
• zero room for advancement, you stay as a manager unless you get to be a GM, That's it.
• punishing hours: I was told to work 5-12 hrs a day but that was minimum. It was standard practice to only get one day off or work open to close (7:30-11/12pm)
• we used to measure the capability of a manager by how many position he/she can work and close: I used to close :salad bar, front line, help with bakery and hot bar.
• most pay you measly base salary of $28000/yr and rest is made up by monthly/period bonus off of controllable products on P&L, generally came out to a little less or equivalent to base salary.
• you were on call even on your days off
• zero quality of life. Minimum 12 hr day means, you work 14 in reality.
• we used to hire tons of illegal Hispanics but that is becoming difficult with E-verify.
• GM truly made the business. I've worked with one whom would truly do right by everyone. I've also worked for one that would pregnate servers, purposely short orders to run only low costing food on the bar etc but he was a golfing buddy with the franchise owner, "untouchable".
• corporate Golden Corral in Raleigh, NC had slowly been losing touch. They continue to drive high cost items that do not translate to foot traffic while forcing pricy remodels. Franchises actually had a meeting boycotting Corporate last year or so to get them to understand daily operations.
• it's a physical and demanding "manhandling-the-business style job" not your Olive Garden or Other Casual restaurants. Be ready not to see your family.
• lack of benefits: some franchises make you get your own and cut you a heck for 50%-75% of premium for it. Obviously there are no dental, vision, sick days, personal days, paid leave, stock options or 401K. It is almost like working a part time hourly job with Affordable Care Act.
• most of these are franchised, you will rarely see a corporate operated restaurant.Advice to ManagementAdvice
While you destroyed Ryana' you have let that lead to complacency.
Irrelevant corporate menu and programs without much marketing support has increased the operating costs which only hurts that work the restaurants daily. Tighter labor/productivity goal will only lead to more frustration.
PR is also tricky, it had become a symbol of typical Americal Oppulancy with mediocre offerings. I am not sure how to change that without significant change to business modelDoesn't RecommendNegative OutlookDisapproves of CEO