server assistant

server

host/hostess

delivery driver

line cook

BOCA


The management structure at the establishment was marked by concerning inadequacies that significantly impacted the workplace environment. Notably, there was a conspicuous prevalence of favoritism within the managerial decisions, leading to a palpable sense of unfairness and demotivation among the team. This favoritism not only compromised the morale of employees but also affected the overall cohesion and productivity within the workplace. Additionally, the management's communication style was consistently subpar, with critical information being inadequately relayed or, at times, completely overlooked. This lack of effective communication fostered an environment of uncertainty, where team members often felt disconnected from the overarching goals and strategies of the organization.

Furthermore, the issues extended beyond mere managerial biases and communication pitfalls. Employees faced challenges related to inadequate compensation and poor scheduling practices, both of which contributed to heightened dissatisfaction among the workforce. The remuneration provided fell notably short of industry standards, failing to reflect the dedication and hard work exhibited by the employees. Moreover, the scheduling practices exhibited a lack of consideration for the work-life balance of the team, resulting in undue stress and inconvenience for many employees. These combined factors not only hindered employee morale but also impacted the overall operational efficiency of the establishment.

I would strongly caution anyone considering working here. There is a consistent pattern of turnover, particularly among bartenders, which reflects ongoing issues within management and workplace culture. Favoritism toward long-standing staff is evident and creates an inequitable environment where newer employees are not given the same level of support or opportunity.

Concerns regarding cash tip handling by long standing employees were raised but not addressed with transparency OR accountability, which is a red flag in itself. 

The overall atmosphere often feels cliquey and unprofessional, with little effort made to integrate or support new team members. The long standing team members can “do no wrong” attitude while being rude and not giving proper instruction.

Feedback appears to be one-directional; employees are expected to accept criticism, but management is largely unreceptive to input. Communication with leadership, including the kitchen, can be unnecessarily difficult, with reactions that at times come across as dismissive or disproportionate.

Ultimately, the workplace lacks strong leadership, professionalism, and a supportive team culture. Compensation does not reflect the demands of the position, making it difficult to justify long-term employment.

Amazing concept, beautiful restaurant unfortunately theres no room for improvement or self growth, it becoming corporate which is amazing for a season chef thats looking for a paycheck, however for me I am looking for more I want a james beard award a michelin star one day. I can keep cooking if its not coming from the heart. Nothing wrong with boca other than the fact that you have no creativity which to a point its okay but I highly enjoy it, i wish i could do more but sadly its almost impossible due to all the rules and procedures you have to follow.

What is the best part of working at the company?
very positive team atmosphere.  An upper  management team that is very supportive and always has an open door policy.

What is the most stressful part about working at the company?
Sometimes compassion meter with clients can run low.

What is the work environment and culture like at the company?
Recovery based atmosphere where all levels of care and love is needed.

What is a typical day like for you at the company?
Tending to the needs of the clients in the facility.

Boca in an upscale casual restaurant with good food and a really nice wine selection.   They have a nice patio for the warmer months and gas heaters with a fireplace for the cooler months.   The Staff is very friendly and the Bartender is the best in Hickory for cocktails.

I liked working for BOCA (RMS foods) because our warehouse was not very crowded, few workers and quiet a majority of the time.  The days were sometimes long if production was running late, but other than that was a great working experience.  I would have stayed but the pay wasn't so great.

The main Pathologist who owned this lab had explosive behavior and would verbally abuse the staff.  We all received good bonus' for the holidays but that couldn't make up for our work environment.

I would describe the ideal job as a job that makes the most of my qualifications and abilities, and gives me a chance to constantly challenge myself. I look for a stable job with quality supervision, a positive work culture at a successful company that will encourage me to work at my best

The culture and atmosphere is amazing here. They promote from within and care about their employees. You are pushed to be the best at whatever job you're hired for and your staff will keep you accountable.

For the work load the salary was a bit low.  The work load was very busy and fast  paced .  It could get very stressful at times but as a whole it was a good place to work

Top Job Titles	Average Salary
Server assistant 3 salaries reported	$22.50 per hour
Server 3 salaries reported	$42.50 per hour
Host/hostess 1 salary reported	$21.50 per hour
Delivery driver 3 salaries reported	$20.00 per hour
Line cook 2 salaries reported	$18.00 per hour

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