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Some of the best reasons to work for the Myriad Restaurant Group are that they own and operate many high-end restaurants in the city. The opportunities to get your foot in the door and rotate to other Myriad restaurants are another good reason. Also, working for Nobu, it was a great place to learn about fine dinning and high quality cuisine. Management are well qualified for their positions and are good to work under.
Being a former line cook, the downsides of the job are long hours. That is just the pure nature of the job, however, at Nobu, I worked 5 days a week, and 3 days were considered "half-days" consisting of 8-10 hr shifts. The other 2 were "full days, ranging from 12-14. The other 2 days I had time off.
Advice to Management
Running a restaurant is very difficult, and there is a lot of work and strain for everybody. Anything else you can do to provide to your employees will be very appreciated.