Pros

Structured systems in place, good benefit options, valuable industry training

Cons

The expectations of working with the smallest labor margin possible while still creating a quality guest experience are highly unrealistic. There are no bussers, sometimes no hosts & tight staffing ALWAYS. They want you to make cuts and work with a bare bones crew, leaving you to work too many hourly positions, while still trying to manage the crew and guest experience to perfection levels. It was the thing I hated most about managing this chain. They want top quality team members for the cheapest price possible and I had to hand out raises of anywhere from 10 cents to 25 cents a YEAR for the good team members and often nothing for the mediocre ones.