Typical Franchise Restaurant
Front of House Manager (Former Employee) – Saint John, NB – 5 October 2018
With my 10 years of fine dining experience and 5 years of managing multiple food and beverage operations, this position was an appropriate fit but mostly a downgrade. With that being said I had a lot to contribute to the restaurant, unfortunately the restaurant is controlled by politics.
Servers and supervisors who have been there longer than a new manager feel as though they are above the rules since they were never enforced previously, especially those with personal connections to the owners.
The hardest part of the job is the power struggle between being a new manager versus old supervisors who blatantly refuse to accept change of any kind even if it is in the best interest of the restaurant.
The most enjoyable part of the job was creating working relationships and friendships with the servers. The General Manager was great to work for and I highly endorse his management styles, although he could be more supportive of new managers and less involved in the drama and politics.
The culture is typical of a franchise restaurant run by a large corporation. Low food quality, understaffed, high stress for servers, run mostly to meet labor percentage rather then guest satisfaction - imbalanced.
Food safety, health and safety of workers and guests is not a priority at this location.
Most servers were great to work with
Long hours, new managers unsupported and unwelcome