general manager

dough maker

general assistant

assistant general manager

assistant manager

Brooklyn Water Bagel

A typical day at work would be arriving at the restaurant by 6 am (at least 4 times a week), setting up the chairs, brewing 3 different types of coffee at the same time, adding the coffee cubes into the ice machine, last minute cleaning, setting the place mats by the soda machine and the front door, bringing the chairs and umbrellas for the patio outside, taking the extra hot coffee to the fridge (pour into other containers to cool to make the coffee cubes). I learned to be quick and be very efficient with the time I had available. At times, I would have to be at the cash register and also bring the orders to the customers myself. One time I was alone with the manager and I handled the orders while he cooked the food. I had over 40 customers that morning, my manager was very pleased that I was able to handle everything under pressure. I would say that the hardest part of the job was when I was alone handing the orders because you would have to do everything fast, while people where waiting to make an order, I had to take the food and give it to the customer at the tables. Basically, I had to create a rhythm of handling some orders and then sending out the orders myself, it worked out great. The most enjoyable part of the job was when I gave the customers their orders.

Management is lazy and is changed every year. The more you know the more they work you. Kiss useless employees @** and bend to their needs, start new employees at higher wages than employees that have been there for years, over work good employees, manager will tell you you do not have to work weekends but you do, every weekend, unless you complain a lot then they'll do whatever you want cause they don't have to deal with it directly, the other employees have to pick up the slack. Worked there on and off for four years while I finished my Bachelors degree and overall, its hot as **** in the kitchen, they run through employees, no proper training, they start new people on weekends (never understood that), lazy management, and they hire just about anyone. They do not give raises to employees that deserve it and often times have the trainee making more than the trainer. I started at $8.50 and finished at $11.50. Only because I know all areas and have been there for a long time, the glue to the place. Average employee makes $9 now. While they are hiring people at $10.50. 

A typical day at work would be getting in at 5:30am and performing all of the opening shift tasks including counting my cash drawers, preparing the coffee machines, cleaning up, etc. In the early morning we always had the same customers come in and I always made sure that they were happy with the meal and service and had everything they needed. I learned valuable customer service skills in this job. My co workers were all very friendly and I still go in to visit them. We had some very good management until Brooklyn Bagel headquarters came in and cut everyone's hours. After that moment I was only being scheduled one or two days a week. The hardest part of the job would definitely be starting work so early in the morning and immediately after going to school. I enjoyed most the environment and the people who came in who I talked to everyday and became quite close with.

The hours were good but you work so much and do all this work for not enough pay. Management is never consistent and if you work there just watch your back and be careful cause people there are phony and will be type friend while you are there and talk about you when you are not just try and do your job and communicate if necessary but otherwise just stay to yourself and do your work. And if you don't like closing ALL THE TIME then I wouldn't recommend you work here at this location. They start of at 9hrly upfront but I think it should be now considering all the work you have to do and there is allot of favoritism just be careful if you do apply and get offered the job I'm not going to say don't accept a job if you need it but don't take it as a permanent career. And you get tips everyday but you have to split the tips with everyone who works that day.

Here we didn’t work well as a team.  There was always miscommunication between management and staff . It was the GM’a job to communicate what corporate wanted changed and the new polices that the staff would be  enforcing were poorly communicated  to staff. There was no room for staff to make suggestions, when we did they never got past GM.  There was no room for reasoning; thinking outside the box (basic problem  solving) it was skewed in favor of GM (9/10). Training was subpar felt there should have been a longer provision period  and that the trainee should be doing the task so that they form both auditory and muscle memory. One learning style does not fit all.

I started my day at 5 am. I turned the bagel oven and kettle on to get ready. My baker would arrive 515-530   I started up the grills and revolving toaster. I would then make my prep list and follow our pars.  To get things rolling before the hourly BOH come in I would prepare and make the different kinds of muffins.  
After my staff would arrive we would start filling in our orders for the day and any catering that had to be made.

The most enjoyable part of my day was meeting new people and our regulars which I knew by the first name,

A typical work day would start by brewing the coffee fresh every morning or afternoon. I would go around cleaning all messes i could see to try and ensure a satisfactory eating establishment and experience was available to each customer. Maintaining a high level of cleanliness is a priority in any restaurant. Then id go and deliver any food prepared and ready for the customers, and I would serve it with a helpful can do attitude and boyish charm. If the managers needed any help with other activities i would always be available and eager to start.

I’d detail my experience by saying that I was blindsided by the swift decisions of upper management on a regular basis. Unclear job expectations and a hostile work environment to boot. Folks would be best served to avoid working in this environment. Look into the fact that they’ve had to close down a few temporarily due to health violations in southern florida. Also, they had a hostile takeover a few years back and the company became more predatory.

For half the week, I was in the production area and would mix the varieties of dough to be stored for the following day. Other times, I opened the store, baked the bagels in the early morning and prepared them for guests. Management was helpful and reasonable during periods of training. Co-workers were respectful and responsible. 

Weekends and holidays were difficult because of sudden rushes and constant orders from guests.

What is the best part of working at the company?
There wasn’t. I hated working for the company. 

What is the most stressful part about working at the company?
Everything. You don’t get paid enough. The managers are like it’s not a hard job. It’s not. But the clientele is what ruins it. 

What is the work environment and culture like at the company?
Not good. Lots of drama and bullying 

What is a typical day like for you at the company?
Working your butt off for nothing…

Top Job Titles	Average Salary
General manager 3 salaries reported	$59,500 per year
Dough maker 2 salaries reported	$15.50 per hour
General assistant 2 salaries reported	$50,000 per year
Assistant general manager 1 salary reported	$60,000 per year
Assistant manager 1 salary reported	$46,500 per year

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