Hostess Brands Employee Review

I have been working at Hostess Brands

Pros – The pay is somewhat driven by performance. However, there is room for improvement. Putting District Managers on a set salary I feel was a mistake. It made people lazy.

Cons – There isnt enough room to list them all. District managers are like people who are being drawn and quartered. They are pulled from 4 directions. Upper Management, Route Sales, Customers, & Their Families.It's become a basic rule that DSM's are considered at the end of their management career now. Upper Management has little respect for them and doesn't want to give them the training or the opportunities to succeed. The old IBC was an excellent place to work. You worked HARD, but you were respected and compensated well for your work. The New IBC (ran by a rag tag collection of Continental people and Ripplewood picks who know nothing about the baking business) Shows no respect, offers no advancement opportunities, and does not compensate based on performance.

Advice to Senior Management – #1 - Get rid of the Union. #2 invest in training. Not just a 1 day seminar and then they go back to running routes everyday so they forget what they've learned. Give them the manpower to effectivly manage their own operation. A good DSM can generate more than enough growth through his people if he is left to manage instead of on a route every week. #3 Respect your people. Good people will work hard and have pride in their work if you respect them. Ask any successful senior manager and he will tell you the same.

No, I would not recommend this company to a friend