I have been working at PizzaExpress full-time for more than 3 yearsPros
I'm interested in why and a great company here
and I think there is a chance to grow
and to learn new methods and new ways of working.Cons
I do not know, but I want to find out if they really exist
I was informing on your ability to work, to welcome and satisfy the customer and very good, no complaintsAdvice to ManagementAdvice
I do not know yet the situation to be able to give my opinion, I can only say from what I learned in the restaurant business, so much team spirit
Getting an Interview
Getting an Interview
- Application Details
I applied through other source. The process took 2 days - interviewed at PizzaExpress in June 2010.Interview Details
I was a waiter and applied internally to be an assistant manager.I gave my CV to my restaurant manager who passed that to the area manager.
After few days I was contacted by the area manager for a normal 1:1 interview.
After 2 weeks from my interview I was invited for an assessment centre were I had first review 1 of the PE restaurant that I had to visit,then I had a play role and at the end I had a maths and IQ test.Interview Questions
Accepted OfferNegative ExperienceDifficult Interview
- The Play-role was unreal. I had to play the part of a manager going to the restaurant on his day off and the manager on duty was stressed because a customer complained.I had to try to calm down the person in a professional way while he was crying and stressed. Answer Question
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PizzaExpress hopes its menu items will put your taste buds on the fast track to Rome. The company operates about 400 upscale-casual restaurants that specialize in authentic Neapolitan-style pizzas. Patrons can choose from almost two dozen kinds of thin-crust pies, as well as salads and a selection of antipasti (appetizers). In addition to its locations in the UK and Ireland (which operate under the Milano name), PizzaExpress about 40 franchised outposts in a few other countries. The company is a subsidiary of Gondola Group, which also owns ASK Restaurants. Peter Boizot...