restaurant manager

general manager

front of house team member

team leader

kitchen team member

BOLAY Fresh Bold Kitchen

For what you do, the pay isn't bad. You make 9.98 plus tips, which usually comes out to anywhere from about 15 to sometimes 17 an hour (depending on the season). You get a free bowl with no premiums every shift and if you want more, you can always buy some at 50% off. Working there can be stressful at times, especially during rushes, but if you're able to get in a flow state, you'll be fine. The real problem is on the management and corporate side of things. The upper management often makes the environment stressful. You will often hear slamming metal bowls, cussing, and mumbled disrespect (towards guests and DoorDashers too) from said upper management. After working for over a year (at 2 seperate locations), I've noticed ethical standards decreasing in the corporate side. They've gotten cheaper. The portion sizes keep getting smaller. The prices of premiums and drinks have gone up. Bolay used to advertise non-stop about how everything was made with olive oil and then one day switched away to a different oil and now almost every item has soy. The rice used to be washed and is no longer washed. New standards come from corporate every now and then, such as employees no longer being able to keep lids at the beginning of the line (which saves so much time if a person wants the order to go), which means every order has to get the lid at the end, which increases confusion between team members and can result in multiple asks of "Is this for here or to go?" to the guest. Overall, the job itself isn't difficult and the pay is decent. However, there needs to be some changes in management standards and on the corporate side of things as well. 

I have worked here for over a year and three months and I haven’t seen growth, making more stores isn’t the growth I was hoping for this company. After I quit a couple months ago and came back, first of all I quit because of the environment. Coming back I thought things would change because I’m working at a different location, but I was wrong. It was just worse, the managers don’t treat you like people sometimes and mess with your schedule if they want to which is unprofessional and rude. Nobody communicated in the kitchen and when we had an assessment I told them that communication was not working here so that they could talk to the team and reinforce how they also talk to us. I used to work at the Miami lakes location and it was messy but we got through things by communicating, bolay brickell has to change the way they do things cause they have amazing staff working for them but managers that don’t know how to work the place. Also, when I quit, I wrote a letter stating when my last day was gonna be which was September 8th on Thursday, when I checked my schedule I wasn’t there. I just find that very rude, and exactly what I’m talking about, no communication. They never verbally told me they were gonna cut my days short. And at Miami lakes I worked until my last days so I don’t know why this company has good people on one location and rude people at the other.

Bolay is the best job i have had. Its is very flexible, with last minute call outs and hours you want to work regardless of your circumstances they are very understanding. Because it is a smaller company a lot of things we have to prepare and do ourselves but they are very simple and easy tasks you could complete in under 15 minutes once you get the hang of it. the team members are awesome people besides the few bad apple’s like there would be at any job. When your first hired everyone plays a part in training you, not just your trainer which is plus because everyone has a different way of doing things and you can choose which one is best affective for you and your work ethic. bolay is a great place to grow, and an awesome first job. masks are enforced. the uniform is supper comfy you can wear leggings which was a plus for me. the best best part of this job is probably that they expect you to make mistakes and your are not bashed for them, but corrected politely chances are if you do make a mistake someone has already done it before you. the management can be a little over whelming sometimes but overall they care about your success  in and outside of work. i recommend applying at bolay the first chance you get. it is a great place to work 

Working at this location started off fun and productive, old operating partner gave many opportunities to grow to anyone, always gave updates, and actively asked for input amongst employees allowing us to feel included and made work enjoyable. and New OP chooses favorites, lacks communication, and limits opportunities to said favorites. If an employee did something to make new management upset, hours will be HEAVILY cut or taken away altogether for a week or two. This made arriving to work insufferable as we were all working too hard to keep new OP happy because no one wanted their hours cut. Overall, it was an easy job and the culture is great. Employees had each others back for the most part and drama was shunned upon amongst each other (though most of the drama came from management and everyone dealt with it). Would recommend as an entry level job, not for those needing to pay bills as you aren’t really guaranteed good hours if you aren’t a favorite or willing to overwork yourself for $6.95/hr plus tips (which were given based on productivity level, not evenly separated).

I wouldn’t say this place is the best place to work  due to management being the problem. I currently work here and I don’t think I can take anymore of management’s bs. Their priorities are way out of wack when it comes to the restaurant and their employees. The managers kiss up to the customers way too much to the point where night shift employees cannot leave on time due to management wanting to over please the one customer who can’t read the room that the store will close in literally a minute. Now I will say that the two good things about Bolay (at least the one located in St.Pete) is that they are very clean and presentable inside and out and the customers are very nice majority of the time. But other than that the place is very mediocre. Management obviously doesn’t care about their employees (which isn’t really a surprise) to the point where they won’t accept responsibility nor even care about the livelihood of their employees.  In short, if you want to work for people who care more about harping on their employees about which side the veggies are on and serving customers after closing than their employees possibly being homeless and starving then this place is definitely for you! 

The review summary is enough said just stop by the Pinecrest location any day of the week and you'll find not only is the place understaffed but everyone looks dead working there. After 2 years of employment not just starting off as Guest Services but moved to line cook, Steward, Prep you name it and I have done it. I can only say they see you as a worker and a number and a time punch on their schedule, nothing else. And when they have a "monthly sit down" with you its like talking to a wall because nothing you say will impact the establishment to change their ways. Management doesn't listen to its "team members " , it's just another cynical phrase to make you feel important or part of the culture that they've made up. This phrase is so you can do the same mundane and repetitive tasks, day to day and when you think you have it good management will cut your hours without saying anything to you even though they boast themselves as "flexible" and that they give hours. This has probably been the worst company I've worked for. I don't know if its just the Pinecrest location but something has to change because I'm not the only "team member" feeling this way.

I worked in the Kitchen as Veggie Prep. I never really had a big problem most of the time. The Instructions are clear and your tasks are pretty well laid-out. A lot of the times the communication and help between the management and kitchen cooks is lacking, for example coming into work everyday and not knowing what exactly is expected for catering orders or food supply, which can be annoying when you go into work and realize that there's no food left to prep and you have major orders. They expect you to come in on time but you're probably best coming in early because you'll never know what you'll be woking with so you need most of the time you can get. I should also point out I was lied to by the management about getting raises, and I was furloughed due to COVID. But I was called by the manager and she said that once the restaurant opened but, they'd have me back to work. But they've been open for business for about a month and I've received no word. Also they don't give mandatory breaks to kitchen staff.

My review is on the location located in Orlando Florida on Narcoossee road. When I first started working here around September or November in 2021, things were pretty good and fair. Everyone did what they were supposed to and the job was what you’d expect from a fast food type of job. However, as the months went on, we began cycling through many managers, a few good, most bad. Many of the managers here allowed themselves to be walked over by the other employees and have their kindness taken advantage of, which resulted in employees not doing their jobs, and the ones that DO their job have to do it for 2 or 3 other people to make up for other’s laziness. As far as I know from other employees, this is STILL happening and is resulting in more cut labor, cut hours, and more people quitting.

It's a good place to work if it's your first job, but otherwise, the younger FOH get really bossy regularly. Management is weird (personality wise) and get way very personal when asking about your social life after only knowing you for a short while. Takes forever to close if you have bad people working the same shift as you and you get judged if you're just trying to do things instead of chill and talk after closing. Masks are not enforced when customers aren't around/in places the customer can't see. It's the most "meh" job I've ever had if that helps with anything.

Wanna be Managers , Terrible Company Chef, Fake District Manager, Hire lots of people but only 4 will stay, will serve garbage to customers , will cut hours because of labor but hire lots of people and get rid of the weak or ones that take longer to grow , dont like people with experience because they cant mold them and dont like being corrected when food is not right or not fresh or kitchen is dirty.
no respect and always preaching team work and family but there isnt none and FUN ??? yeah okay u can barely do anything fun without them having a talk with you or complaining.  Want to make money and level up try it out but be ready to be lost under amateur management.

Top Job Titles	Average Salary
Restaurant manager 17 salaries reported	$50,441 per year
General manager 4 salaries reported	$73,125 per year
Front of house team member 27 salaries reported	$13.50 per hour
Team leader 15 salaries reported	$18.00 per hour
Kitchen team member 2 salaries reported	$16.00 per hour

Working at BOLAY Fresh Bold Kitchen: Company Overview and Reviews

BOLAY Fresh Bold Kitchen

BOLAY Fresh Bold Kitchen Ratings

Popular jobs at BOLAY Fresh Bold Kitchen

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected