I have been working at Leeann Chin full-time (More than 5 years)
Promote from within. Constantly trains and communicates. Closed major holidays. Closes at 9pm.
Micro manages starting from the CEO down. Does not give a seperate labor budget for training or management vacation hours, they must be budgeted into labor budget %. If you have a high average wage your labor percent doesnt go up, its based off of weekly sales, so you must make significant cuts to hit the % which causes you to be understaffed. Go to any leeann chin and you will see they are understaffed compaired to any other restaurant you walk into. Mcdonalds, burger king, chipotle, noodles, all always have more staff than a Leeann chin. They want you to give good customer service and build sales while serving fresh food, but are hurting themselves when they dont give management enough to build sales with. We cant serve fresh food with a buffet style on a 26% food cost budget. If we cant serve fresh food how do we build sales? And we cant give great quick service on a low labor budget. Managers have to constantly make cuts and put in more hours to hit budgets. I have many times cut myself down to just me and my cook closing to hit labor. And many mornings when i have truck to put away, a delivery to put out on top of running to the bank i need to schedule myself to open the restaurant alone. After lunch im down to my cook and i again to hit labor.
Advice to Management
Corporate needs to get their faces out of the microscope, they have much bigger fish to fry and could put all the energy they waste in constant microscoping to generate new sale opportunities. They need to give managers more wiggle room in their labor and food cost budget so they can build sales with frsh food and good service. They also need to pay managers better. If they treat us with respect by compensating us for the hard work we will stick around, and manager turn over rate wont be so high.
I applied through an employee referral. I interviewed at Leeann Chin.
I initially went through two sit down interviews. The first interview was really structured asking about background knowledge that would pertain to the job, a few "what if" questions. The second interview was more laid back, more so getting a feel for your personality. If you make it past this phase you will go on to see the operation of the store.
They asked what I my salary expectation are.
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