Zoës Kitchen – Fairfax, VA
include budgets, inventory, labor management, and P&Ls. The tools and training provided by Zoës will allow you to grow sales and increase profits… Zoës Kitchen
Zoës Kitchen – Fairfax, VA
include budgets, inventory, labor management, and P&Ls. The tools and training provided by Zoës will allow you to grow sales and increase profits while… Zoës Kitchen
Zoës Kitchen Photos
Doesn't RecommendNeutral OutlookNo opinion of CEO
- Work/Life Balance
- Culture & Values
- Career Opportunities
- Comp & Benefits
- Senior Management
I worked at Zoës Kitchen part-time (Less than a year)
I liked most of my coworkers and had a pretty fun time with them when we weren't slammed. The back of house staff were really close to the front of house staff which made communication of special requests from customers easy & the sense of community livened up the environment. I liked when I could help customers and make them happy (when they were friendly toward me). Pay was more than adequate for the type of work I was doing with such little experience. FREE FOOD was like a dream come true. It made me smile thinking of the pasta salad I would be devouring once my shift was over. The food quality was on point.
RUDE CUSTOMERS. I am very aware of how widespread this problem is, but Zoe's seemed to be a magnet for the most entitled, off-putting people I had ever encountered. The dirty parts of the job were taxing as a small female... Lifting heavy dish buckets and taking out huge trash bags stuffed with food and cups. Opening and closing the restaurant was very draining. Usually only 2 people were left to these tasks: the manager or shift leader and me, the server. I was put to work cleaning bathrooms, sweeping the whole place and mopping, etc. I wish they would schedule more people for those shifts because many times I was working 30 minutes past my closing shift or wasn't ready to open at 11. Really, a lack of employees was my main issue. Sometimes I would be called in to work 3 times per week for shifts that I wasn't scheduled for. The management was mediocre. I felt like I was smarter than they were sometimes. Also, I remember being thrown onto the register not knowing where a single button was my first few shifts and feeling humiliated. Training should be a little better. Lastly, the lunch and dinner rushes were BRUTAL. Lines out the door with only me on the register. I could feel the impatience of people radiating from the back of the lines. Complaints were usually about wait times.
Advice to Management
Try to hire more people please. Schedule more people for opening, lunch rush, and closing. Be more involved in your employees training and skills. Don't be overly focused on what the regional manager is thinking of you. The company is expanding and upper management should take into account that it's not a small business anymore. Customer demand is high. More employees would be a tremendous help in attending to customers efficiently!!