Pluspunten
Decent starting salary and training
Minpunten
First of all you don't accrue PTO or sick time as a manager here. You get one 40 hour week in your first two years. Which you are always scheduled 50 anyway so how does that make sense? If you want or need some time off for literally ANYTHING, then prepare to work over a week straight. I'm currently on my second stretch of days (8 days in a row) after working 10 straight the week before. All because I needed some time off when family that I never see came into town. The other managers have absolutely 0 life whatsoever beyond working there unless they've been there forever and get a few weeks PTO. Prepare to be looked down at when you don't want to spend your whole life there. Always some sort of weirdness put on the back burner or suppressed because old men managers get weird with the underage employees they have running around. They rely on paying their hourly employees terribly who stick it out for them, but when they need something or have an issue the managers will say "screw em we don't need them" behind closed doors. Anytime an employee calls in, schedules time off, or puts in an availability they don't like then the manager who makes the schedule will retaliate by taking away their hours. I've had over 6 employees beg me to take over scheduling and cite that their experience has been just that. If you come into a store with tenured management then they're going to look down on you and likely talk bad about you to the other managers. Then they will use you to be the grunt and cover all of the vacations and time off the rest of the management takes. You have to physically look at your employees transparent work bag and pat down their aprons to make sure they aren't "stealing" whenever they are ready to leave. Backup cooks get the shaft as they basically make food and bread in mass, usually alone and for terrible pay. Servers get so overstaffed they don't get a chance to make good money on slower days. There is no flexibility at all and overall the place has given me a really off-putting feeling ever since I started working there. I really don't recommend to anyone with a family or plans to do get anything accomplished beyond working there. You'll work so much the time you do have off will be used to catch up on home-life tasks and sleeping. The money is nice, but at 60k a year you're looking at doing all parts of the restaurant. There is no KM, service manager, or ect. It's all you guys all the time. If you work at a high volume store without adequate kitchen staff then prepare to be in the weeds for hours and run out of product despite having multiple managers on duty. They recently cut the ETC position that was responsible for hiring and orienting staff, subsequently getting rid of alot of people's livelyhoods and then passing that responsibility onto the management team. You would be better off working as a server or shift leader and racking up some overtime without all the responsibility and commitment to working 100+ hours in 10 days. I could go on and on. Long story short, if you have no life outside work and don't mind spending all your time there just to make alright money for the position, sure it might work for you. But I would say you would be alot happier having an appropriate work-life balance somewhere else and even taking an hourly position with a bit of overtime per week. Save yourself the BS and stay away.