Pros
These are successful restaurants with enough volume to make the work engaging. Food quality is good enough to not be embarrassing and menus change often enough to reflect current trends. Total hours for management are reasonable, however scheduling is erratic and involves doubles, back to backs and 12-plus hour shifts.
Cons
Compensation and benefits are just average. While there is a comprehensive training program on the books, at least in my experience it was not followed. There is a culture of distrust in this company: there are cameras everywhere, including in the management offices and in other places where cameras used for security only would not be necessary. I found this offensive. If upper management wants to know what is going on, why don't they come and look and work with you? There is little room here for creativity or initiative. Staffing levels for hourlies are way too low,; server sections too large; and you are constantly fighting fires.
