Pros
Most of the team worked hard with the best of intentions, very customer focused and driven to increase revenue (which is difficult to find in a line level team member). Operations office team did their best to work **around** the owner, but it was difficult. the food and house beers are amazing, I am still a customer so long as owner is not present. And good sized footprint considering markets. Overall the concept is groundbreaking, but the overhead operation is not. Salary was fair for an entry position.
Cons
I was in a "District Manager" position but was never given any structure, systems or even job descriptions to work with. I ended up "managing" one store because there was no GM. And this was a challenge. The owner would have my bartender stay after closing to play personal bartender to him and friends, and then complain about OT. Once he closed the restaurant to paint and didn't tell anyone, including me! I woke up to calls from EEs asking why they showed up to work and were turned away for the day. We had rats run through the place during dinner one night, but all he did was have a friend come seal a few holes with foam sealant. There was no food cost management, the ops manager micromanages all stores via cameras (and then will deal with issues herself rather than micromanaging to management), local marketing and forecasting are non existent, and the owner drinks. A lot. Salary was also fair. Every manager that "trained" me or I met during my short tenure was soon terminated without reason thereafter. No managers last more than a year, except the owners personal friends who also left him.