Pros
-for someone in my position there was general job security -consistent market value pay -if you can tolerate corporate culture in a restaurant job, then this place is for you.
Cons
-incredibly incompetent management from senior managers (GM, Assistant GM, F&B Manager, etc) -mixed messages and inconsistent goals from senior management -convoluted hierarchy means nothing gets done expeditiously and too many people get involved (too many cooks in the kitchen) -everybody has an opinion of how the business should be run, but none of them have any understanding of the business, and those that do, are not listened to. -too many systems to keep track of. This is a multimillion company, why is it so hard to implement the proper systems to streamline? -corporate skimping means they make one employee work the job of two, only to then ask why said employee is struggling to deliver. -ridiculous rating system (Peakon) that is incompatible with restaurant workers is a measurement tool they use against you.
