Chipotle Reviews

Pros

Managers are flexible with schedules.
Hard work is rewarded.
Opportunities for advancement.
Good managers and fun place to work.

Cons

The pay is okay.
Sometimes it can be really stressful.

Pros

- Free food on paid breaks
- Uniform is provided/ Casual
- Hours of Operation are great
- Varied training tools to enhance the learning process
- Managers all start at the bottom to learn the whole system
- Benefits are decent

You have the opportunity to learn all aspects of running a successful restaurant, regardless of prior experience in the food industry. You are comfortable knowing you are eating and serving healthy, fresh food daily, in a clean environment. You can go far with this company and there are different benefits to take advantage of as your career advances. If you are a hard worker, are patient and are willing to invest alot of time without

Cons

- One the lowest paying fast/ casual restaurant
- As usual, gossip exists but, rules supreme in this company, many know who will be fired before the actual person does, themself
- High Performer/ Low Performer standard is turned into a joke with it depending on favoritism for how long someone will last
- Same favoritism utilized in promotions, resulting in several managers possessing poor knowledge/ training
- Very labor intensive, requiring a great deal from people who receive more negative feedback then positive

 Chipotle is looking for people who want to devote their whole lives to it but, not reciprocate the hard work with sufficient rewards. The basic business model is excellent with the exception of rate of pay. The overall patch of restaurants is being sloppily run with everyone in fear due to heavy focus on the restaurateur program, resulting in alot of firing low performers. An environment of negativity and fear results, as opposed to a culture of excellence. There is not enough day by day support to get your restaurant to where it needs to be, so definitely be strongly self motivated.
  You are given a heavy load of paperwork which is contradictory to the the main focus of the manager being a people developer. That should be trimmed way back in order to strengthen the focus of working shoulder to shoulder with the crew on a regular basis.

Advice to Senior Management

Seriously, the favoritism in my specific patch, alone, impedes true progress in the company. Should the manager keep the same standard across the board and contribute the same support to each of their restaurants, the success rate would be that much better. There is quality mentorship that gets eclipsed by time devoted to only a select few. Spend more time in each restaurant focusing on how to make each one restaurateur and less time gossiping. The managers at each restaurant are seriously lacking the strength and skills to grow their restaurants. Do not be blinded to this need. Some have great potential and others should have been removed. Spend more time being specific on leadership qualities and less time on the "garden model." It is cute for one meeting but ends up as nothing but a way to label people. Monty is a great motivator and Steve is a great innovator with food, but, something is lost in translation. Excitement at restaurants is replacing true development which will cause the model to crumble down the line if the same rapid rate of expansion continues. There needs to be a bit more focus on the current restaurants before opening successful new ones.

Pros

I am able to make decsions on my own and get support and help from our leadership team

Cons

The work week can be long sometimes but overall it's pretty good. We work 45 hours a week.

Pros

Room for advancement with in each market. Good benefits and perks when one moves up with the company. People focused company where the right people are pushed to make those around them better.

Cons

There is very little opportunity to have a social life and work for this company. One must be fully prepared not to take any vacation time, work at least 70+ hours a week and deal with upper managements unclear vision and goals.

Pros

-Flexible schedule
-opportunity for advancement
-on job training
-good pay for management

Cons

-hourly pay for crew is not sufficient for the amount of work you have to preform daily
-Management is most offen in competent due to the rapid advancement of promotions
-you are ether a high performer or low performer no in between.

Advice to Senior Management

Ensure that the people you promote are the most competent and ready to do the job well.
When I was promoted I just sat down with the ATL and he just flipped through my training book and then gave me a key and alarm code.

Pros

Have a simple menu with focus on quality.
Have a good benefits package if you reach the higher levels of management
promotes from within

Cons

training inconsistant
opportunities only available in new markets
required to work excessive hours
sucess depends on others

Advice to Senior Management

Create a method or time for management to train their staff and have a personal life.

Pros

loved my people, the food was good, liked all the fresh food prep

Cons

no work/life balance, not much support from upper management

Advice to Senior Management

be more interactive with your teams on the restaurant level

Pros

Decent benefits package for crew compared to other places.
Opportunity for rapid advancement
Free meal and paid break during shift
Closed on major holidays

Cons

Incompetent upper management
Promotions based off of personal relationships with other management
Poor use of resources to employ the right people

Advice to Senior Management

My advice is simple. Make sure that whoever is promoted deserves it and is promoted for the right reasons more so than their personal relationships with upper management

Pros

The free meals when you have time to get them.
The paid breaks if you get one.
Opening hours are good.

Cons

Over worked, under paid. Changing hours mid week and not
Saying anything. Promises of management, taking hear say
instead of facts. Favoritism. If you are over 29 don't waist
your time.

Advice to Senior Management

Upper management needs to be more involved in a new store.
Managers should be able to do the job of who they are on charge of.
Fixed hours, we do have lives outside of your company.
Look at work performance not butt kissers.

Pros

Good starting pay , free meals. Sexy employees and customers.

Cons

Manager are not nice towards there employees. Bad training methods.