crew member

shift leader

general manager

assistant general manager

team member

Bojangles

I'm going to be completely honest.   Bojangles has one of the best training programs I've seen as far as learning about bojangles, its products and recipes along with stations! Working there really taught me alot about myself and about sometimes having to take a seat on the passenger side in order to learn how to drive the ship! This was very tough for me having been a general manager for a while in my prior role.   It's really tough to give a review on this topic because things could have been so much better if I had learned that before!. Now, as far as training manager style is concerned,  it varies from location to location.  My particular experience was an eye opener.  My trainer was really good at his job! I mean really go7od, the only negative I have about that is I sometimes did not agree with his training method, which I realized is specifically tailored to him and his personality, but it made me feel very small most of the time! That's just me.  He was very by the book, and I must say, the man knows his materials, execution to me was the issue.  Overall,  I'll say that he was a great leader and a wonderful person to learn from, I just dint think I had worked long enough to understand his personality and  leadership style.  There was also another trainer that came in to work with trainees on a weekly basis! Now her style is more of what I'm used to, and reminds me alot of my management/training style, and I must say I thoroughly enjoyed the days she was present, and to he honest It really made me feel more comfortable,  and I think that was due to our similarities.  But the two of them together created a great balance.  If I had to give any advice to Tands on their training program, it would be the point system, which is what helped end my time at Bojangles.  I'm a person that will definitely take full ownership of my flaws and mishaps that I can control, so I will say that I could have been a bit more attentive to the small things, but coming from the position of General Manager and having so much flexibility, to having to follow rules to a tea and adjust to new ones was a huge challenge!  So when certain rules were broken, it could have been perceived as I didnt take the job serious, when in fact I really did! But adjusting to this type of change proved to be way more challenging than I imagined! I understand why there is a point system in place, but there are some things/situations that should be considered! At the end of the day, policies are policies and rules are rules! They are there to ensure that everyone is on the same page, and that the business is organized!  My advice to new comers to the program, read and study your materials thoroughly,  learn the rules policies,  and do your very best at serving those guests and making folks happy while also opening your mind to new ways of doing things! And on another note, i think work ethic should be what really drives the training! People go through different things in life that can call for a little more understanding than that "book" provided.! Not saying that the rules should be disregarded at all, but I think that developing that bond/relationship with candidates is a very important aspect of training.  The person that's over the entire training program is considered the supervisor for trainees with this particular program! This has to be reconsidered! How can a person that doesn't work with a trainee in their training environment really form a bond with the trainee while getting to know the issues that pertain to them individually?  Because it varies from person to person.  That's difficult, and places alot of pressure on the Director of Training.  Those trainers going out to the store every week, working along side the trainees and getting to know them more and more, those should be the supervisors that  are making decisions when it comes to manager trainees.   I'm not saying that they are more lenient,  it just makes more sense and it takes some of the weight off of the training director that has several other roles too.  I really dont want this to be perceived in a negative way so let me be clear, the people in those positions  discussed in this review are wonderful people and that's being honest, I'm just saying that some aspects of the program flow should be changed! Cant blame them because they are doing their jobs as they know it and have been taught.  NOW,  The training materials........AWESOME!   I can still recite all recipies, and I can say, I miss that job! The hours were long, but when you love what you do, the time flies.  I would recommend this type of training to all companies when it comes to teaching management to really know the product and its ingrediants.  Its taken me 4 months to write this review, and decide what I wanted to say about Bojangles alot of that had to do with getting past the embarrassment and regrets.! Overall,  I'd recommend this job to ALL of my peers, and all of you reading this review,.  But remember to be receptive to those new ways of doing things,  THAT in itself will help you to successfully make it through the training! Not saying the training is hard, but its definitely not cookie cutter! And if upper management is reading this review, please consider revamping that chain of command!  That will fix some of those issues I've discussed!   Thanks for reading, and I wish you all the very best as you begin this rewarding career with Bojangles!

I lost all respect for the company after receiving a class action lawsuit saying they are not obeying the over time labor laws. They avoid giving employee evaluations for their raise. Until the employee would ask at times. 
The hiring process was overlooked, not taken seriously, only based on a online personality test which can be flawed. They would just hire anyone who says they want a job rather than who would be good for whatever position. Most new hires I have encountered seemed very distraught and nervous in which some of the older crew would judge them and talk about them openly to where the new hire can hear them. 
 Typical employee would last around 3 months average. Mostly a month a new hire would just no call no show sometimes leaving the store short staffed. Most times the store was always short staff leaving the employees to work multiple positions durring the shift, which was supposed to not be allowed, also changing the atmosphere to a toxic environment. Customer complaints were high.
 Turn over was crazy. Management didn't do well on training. If a new hire doesn't get the training they deserve they end up getting terminated. The managers push new hires to be trained by other crew members sometimes still new them selves. 
They allow discrimination to happen.
I have herd one older guy call someone the n word and was still allowed to work there. Also I've herd body shamming, looks of people being talked about, the privacy of people what they do outside of work being talked about, people with mental illnesses, being pregnant, you name it. There was shift leaders who would make things a lot worse just to be sure the others would fail. Some days team work was not there. Some there was great days. 
 The managers would talk about other employees with employees. Overall the worst company to work for. It comes down to the stores and what goes on in the stores. Too much talking, not focusing on customers!  I really liked the job, I just didn't care for the majority of the workers. I loved the high schoolers they were the more mature ones surprisingly.

This is the worst place I have ever worked at. I've worked here for a year and not advanced at all. In fact, I'm threatened with termination every few months for little to no reason.

The job itself isn't bad. Most of the customers are a delight, making biscuits and chicken is actually relaxing, and the drive-thru is fun. It's the hours, the crew, and the management that are lacking.

Hours aren't consistent. At all. One week I could be at a full 40, the next I'll work maybe two days. With bills and rent and everything this gets a little frustrating.

The management is endlessly frustrating. We never seem to keep a shift manager for more than a few months. Each time we get a new one they seem to know less and care less about their job than the one before. Our current management is rude to both employees and customers alike. It's bad enough that our store manager outright quit because of the people the unit director was bringing in. They're not just rude, they're undertrained and promote unsafe work environments. They ask employees to come in even when they're sick and vomiting. In fact, the day I started vomiting at work I insisted I go home because that's unsanitary and a health risk to the customers. They tried to get me to stay. The time I worked next I got basically yelled at for leaving because the shift manager had told our temporary store manager that I "didn't seem very sick."

Scheduling is a nightmare, because I almost never get off when scheduled. I could be scheduled from 7 am to 3 pm and tell them I need to go at three for an appointment or a ride or whatever and I'll still be stuck there for at least half an hour. Right now they've got me scheduled to close with a full 40 hour week, so they've been asking me to work off the clock so I can help them get everything done at night.

A lot of the crew is okay. But there's a lot of favoritism and little cliques that form, and if you're not part of their group they're not going to be very nice to you. Rumors get spread about new employees and people get talked about behind their backs. Not many of our new employees last more than a month because of the general atmosphere of the whole place. Our turnover rate is through the roof, so we're constantly understaffed and have workers who know next to nothing about what they're doing.

The hardest part of the job would be putting up with all the malpractice. It's genuinely frustrating. And there's really honestly not much to enjoy.

Worked there when the store first opened 10 years ago.  It was a fine job, I needed a paycheck.  But then they needed to watch labor.  Loris is unique.  Having helped out in other locations, those other locations are big on sandwiches.  Late night especially.  Be it a biscuit sandwich, a Cajun filet sandwich.  But not Loris.  They are big on tailgate specials.  Meaning a bunch of chicken needs to be ready at night.  I'm not talking 8pm, I mean 9:45pm, 15 minutes until close.
That affects how much cleaning can be done.  Can't get to all the chicken fryers.  Get flour all over the chicken area.  And a tailgate includes sides.
Most people who order sandwiches order fries.  Most people who order a tailgate order mac and cheese or dirty rice.
So, having people wait for these items that late caused bad reviews, and management came down on us.  The same management that told us to break down equipment early so we can get out on time, but they didn't realize we needed the equipment to cook.  They didn't believe people came in at 9:45 on a Tuesday to order a 20piece tailgate.  And why would they, their other stores didn't act like that.
And honestly, the moneymaker at bojangles is not their chicken, but moving sandwiches.  Loris just isn't a high volume store, except after church on Sundays.

What also didnt help is the older guys in the morning, they hung out for hours drinking coffee.  We loved them, but they had a direct line to our district manager to complain about the quality of the grits.
Grits.
People like them a certain way.
Bojangles tells you to make them this way.  And they are quick grits.  The old guys, they want them cooked low and slow with no lumps.  Well, cooking them the Bojangles way isnt low and slow, but we don't get lumps either.  They don't care.  They said low and slow with no lumps.  They know you didn't cook quick grits low and slow, and they want you to try again.
So, if you didnt bow down to them and violate policy, you got a talking to by the regional.  Is he still there?  Well, I guess you didn't if you were young, blonde, and a girl.  So, maybe that should be a category, sexist management.

Never got into the time clock.
But that goes with cleaning at night.  Since we'd do big late night orders, it would take a bit longer to clean.  If you went past, some managers would alter the timeclock to show you left at X time, when really you stayed later.
They would also mark you as having taken a break even if you didn't/couldn't.   I don't know how they never got caught.

As a whole, I LOVED most of my coworkers and many of the customers.  However, upper level management is aware of the struggles still going on at this store and has not fixed it, (I'm not sure what it will take).

We were forced by upper management to cut hours and this caused the employees that were still working to suffer.  Multiple nights out of the week, we were, (and probably still are), understaffed.  We had 1 person at the front register, 1 person at the drive thru window, and 1 person taking the order in drive thru, making the order, and packing that order.  As soon as the person taking the order is finished speaking with the customer, 9 times out of 10 another order goes through.  This becomes particularly stressful if the first order was a sandwich of some kind, (because now the person has to make the order as well AND speak to the customer who just came through the headset).  It's a stressful balancing act of trying to remember what you're currently making, listen to what the next customer is saying, (and remember their order), jump off backline and punch in that order, (while another order is coming through), hurry back and try to finish the first order you were making, and try to keep your cool and not sound stressed so you can attempt to provide a positive experience for the customer.

Beyond that, many of us, when closing dealt with certain employees that would drag their feet and would have us at the store as late as 12:30am, (we are supposed to be out by 11:00pm).  These issues are brought to the proper people and are basically ignored.  As salaried managers, we are then told that the cuts are happening in large part to how late we are getting out, (despite certain employees displaying a constant pattern of slacking off with multiple, MULTIPLE write ups).

Rampant rumors of certain shift managers being friendly with area supervisors and said shift manager treating other employees like garbage and threatening to have other employee fired are also present.

The condensed version is simply that, despite an EXCELLENT salary and greatly enjoying the time with most of my staff, this past round of employment with Bojangles was one of the most stressful times of my life.  The problems faced during my time here were well-known by all, (including upper level, (area supervisor and so on)), and nothing is being done about it.

They hired me to come in and so called help them with employee/management problems they were having. I took the job, because I felt with my extensive management experience and knowledge I would be able to help them figure out what was going on.. After 6-7 weeks of extensive training and evaluating at the same time, I came to the frightening conclusion that the employees were not the problem solely, but upper management was the problem.. I sat down with the regional Manager and gave him my extensive report and explained to him what and where things needed to be changed, because if systems were in place and needed to be followed, then everyone needs to be on the same page. When 4 of the 5 managers don't follow the proper procedure, and let employees shy away from what systems work, then there is a problem. And the system will keep failing. I pointed that out to him. after several attempts and him knowing what needed to be done, I have come to the harsh reality, that he is either too close to these other managers and feels obligated to them for some reason, therefor puts the company at risk and not first, or he is to lazy to do what is needed to put the company first!! sometimes you have to make difficult decisions to make the company run correctly and make the employees respect the system you are instilling..I know what it takes to make the company run, and make money, and also take care of customers, and also have the respect of fellow employees and or management. I also know when someone is not willing to make needed changes to make the systems work, and I am not willing to waste my time on that particular person(s) or company, so therefor I gave them a 3 week notice to find something else, and as soon as I did, They let me go and would not even give me the descency of letting me finish my 3 weeks... I guess that's what happens when you come in and tell a company or someone the truth and it's not what they want to hear!! I even took a pay cut to come here, because I felt strongly in what I believed, and I really thought I could help this company!! But i really get the feeling they know the problems and just don't want to fix them. I also found out that I was the 8th manager they have hired in the past 3 years, but the other ones are still there..

My main job was washing dishes (tons of them). Most of the time, this was fine. Sometimes the management was a little insensitive or gave you too much to do. I much appreciated the generosity with free food. It helped me survive. The work culture was mediocre, but listening to music helped. It was not terrible on the whole, some days were actually fun. It never felt like a long term fit. Even so, I appreciated whenever managers were flexible and/or generous. Stress can affect human behavior, so I do not ask for perfection. The simplicity of the job was refreshing at times. The pay was also mediocre once I was doing more work. On the whole, the leadership could be better, but the company ideology and policies are mostly agreeable and mostly sensible and healthy. I had a few 'bad days'. Mostly, they were fine, or slightly above average, or hard but worth it. I do not mind going a little beyond my job description during work hours, but management should realize that going beyond is extra, it is not to be expected. On the whole, about 3 of 5 stars. Something was missing, but the compensation was often agreeable, not always. I learned some hard work skills, but I craved something else, and it's hard to be asked to work harder when you are already working very hard. Even so, some of it was okay or better, and imho gets 3/5 overall for this type of job. One of the biggest lessons was that work environment, kindness, realistic expectations and leadership really matter. But we all make mistakes. Fried chicken was great, work culture not so great. Still an above average company on the ideological level (what it aims to be, not necessarily what it always is--- for example, tolerant, fair, safe, simple Southern greatness in fried chicken, and so on), and that is important. Simple Southern hospitality and kindness and hard work, will probably never go out of style. 

Worked here for over 2 years. Firstly when your hired, you're promised guaranteed raises after 60 days, 90 days, and a year and every year after but they don't give raises. When I started the starting pay was 8$ hourly, I worked for over a year then decided to leave because I hadn't received a raise even tho I had been promised one by management multiple times. In that Year I had one of the worst working experiences a student could have. Firstly they advertise flexible scheduling, but they're so short staffed you're forced to work whatever they want even if it interferes with your outside life. As a student I needed days off for school and exams and had to fight tooth and nail just to get them, not to mention if you request days off the management bad mouths you to the staff and makes you feel inferior because your not available 24/7 to work for them. They'll schedule you for more hours than you ask for, and any mention of working less days is brushed aside. After I and many others left they upped the wage to 9$ because they were so short staffed, yet if they would've have us our raises we were promised we wouldn't have left in the first place. I came back expecting changes and being promised better treatment only to find a worse experience. The quality of the day shift crew was very poor to say the least respectfully but management always plays favorites to them, and night shift suffered for it of course. After an incident on dayshift where a customer found a roach in their food (Yes every restaurant has bugs of some kind, However we on nightshift had never received a complaint because we keep our stations cleaned and sanitized) myself and the majority of the nightshift quit in the course of a day because frankly, they tried pushing all the weight of the problems on us, scheduling is for more hours than necessary for extra cleaning, instead of retraining the shift that needed it. 10/10 will NEVER work here again.

Recently left the company as a General Manager for the past 4 years and almost 8 years total. They make you run the store with 3 people and expect General  Managers work 6 and 7 days a week with little to no support from any company staff. The company fails to do anything extra to try and hire people and fail on so many levels to make hiring at Bojangles any easier. They just now started paying rates that other places were paying prior to the pandemic and want to pat themselves on the back for that while pawning the blame of staffing issues on their GMs. To hire a crew member, you must pass an extensive background check, possible drug test and then they want to pay them $10 an hour. They had a record breaking year in 2021 and their response was to cut out the largest part of their bonus program and take nearly $10,000 of potential bonus money yearly from the GMs who have worked 6 and 7 days a week for the past 2 years straight saving them hundreds of thousands of dollars in labor cost for free labor from salaries and then they take away any extra compensation you get. The current pay for GMs is also sub par to what any other companies around are paying. They advertise $45,000 but as a General Manager for 4 years I didn’t even make that much. What was once a great company to work for has turned into a greedy, penny saving company who fails to do anything to make this job attractive to anyone from the crew to the managers. There is a reason that currently half of the stores in East Tennessee now have no general managers and they go through GMs like most places go through crew members. 

I liked my job when it comes to how easy it is to learn everything (partially because I'm a quick learner), the pay (which depends on your prior working experience), the chance to get raises, and how flexible the scheduling manager is with your scheduling. Just give the manager a note on time and they'll sort you out. 

What I disliked about my job is that many of my coworkers were very condescending individuals who made you feel useless whenever you made a simple mistake. A lot of the employees are very experienced, creating a noticeable learning curve. Almost all of the managers lack professionalism (some more than others) and act too childish or talk rudely to you for no good reason. It's also tiresome to wait for your managers to clock you out sometimes, especially if you have worked at places where you clock yourself out.  The silver lining is that some very sweet coworkers made the job a little more bearable. Additionally, there were a couple of managers that were very encouraging and helped me grow as a professional.

The workplace is tight and I am convinced the unit director doesn't know what they're doing as it's hectic all day. There is a 100% chance you will bump into someone while trying to get your work done. It always feels like you're getting in the way of someone when you're trying to do your own work. 

All in all, the job is good for the pay, flexible scheduling, and potential for higher pay. However, if the work environment is a huge thing for you, you should apply somewhere else. 

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