I worked at San Francisco Soup Company full-time (More than a year)
-HUGE potential for promotion. Even if hired in at hourly minimum, you can make it to management -HOURS. All single-unit management is paid hourly and if you make it to the lowest level of management there will always be more than enough to go around, even lots of overtime -Great groups of employees to work with throughout the company -Restaurant Managers earn a great amount of trust and autonomy and can make lots of their own decisions. It's a growing company and any skillset you many want to develop is probably one you can take on. A nice culture and a great place for personal growth. You will always be taking on interesting and fun new tasks.
-Pay is quite low, on every single level. For hourly associates, getting $0.50 raises is a battle. For managers, they will constantly look to promote someone with less experience and pay far less than the position is worth. You can work your way up to a decent wage, but it will take a long journey of producing results and getting paid less than they are worth -High-stress: As a manager you will have 50-60 hour work-weeks, sometimes run an under-staffed restaurant and respond to calls and emails on your days off (especially if your days off are not on the weekend). The hourly wage makes this pay off in overtime, but still. -Health benefits are only afforded to managers, not shift leads or hourly employees. -For all the autonomy afforded to managers, the senior company management will sometimes pick focuses and completely micromanage around them, making surprise visits to units and making sure they are following the letter of the rules. In fact, senior management tends to thrive on these surprise visits to try and find something wrong
Advice to Management
-Pay more on every level. Pay tenured employees and managers what they are worth rather than growing cheaper -Create incentives and growth plans for managers of your larger restaurants so that their growth is not capped -Have a greater trust on smaller issues and end the "surprise visit" culture. Be upfront about what you expect, and tell managers when you are visiting. Be clear about what you actually expect, communicate it, give some time, then come see if it's actually in effect. Trust goes a long way.
the food is pretty good, they have a rotating selection of special soups, lunch is on the house... the work is not particularly difficult, and generally the customers are pretty nice. diversity. as far as coworkers. four different languages spoken between ten workers in one instance. most locations are easily accessible by public transportation.
the pay is so-so, daily work is kinda repetitive. i had difficulty on more than one occasion requesting time off in advance. this is probably because my location was somewhat understaffed. as a result, you might often find yourself doing what feels like someone else's job.
Advice to Management
pay more? also the owners on more than one occasion failed to acknowledge my presence while visiting.
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