line cook

host/hostess

food runner

server

kitchen manager

Condado Tacos

Lots of people with good intentions sprinkled throughout the company, unfortunately the execution of most everything is subpar at best and disastrous at worst. Again, good intentions, but ultimately frustratingly inept execution from the top down.

 As far as being a manager here will be: There will be lots and lots of pressure in different directions that dont mesh with one another: 

Run a tight ship, but the HR process for discipline gives team members the opportunity to repeatedly offend before any meaningful action can be taken. 

Designed for an adult crowd with high turn and burn expectations, but built in suburban locations next to trampoline parks and wholesale grocers. 

Numbers: Your COGs goals will be watched like a hawk, however you must use all the corporate recipes & suppliers, and ordering pars - even if they are inefficient or wasteful. For example, during my time with the company, we were not allowed to change one of our beverage recipes to use less of an expensive juice that many guests complained was overpowering. You must order food product in large case sizes from the company commissary, even if you are wasting $$$ on that product, and you are not allowed to order below the minimum case size, despite the commissary being operated by the company and providing proof your store is losing money on product.

As a salaried manager you will 100% be expected to work on your days off, including meetings, calls or corporate training if necessary. You will be expected to provide coverage whenever needed, even if it means working open to close (15+ hour shifts) multiple days in a row. 

You will be expected fill in as anything from a fry cook to a bartender to expo, or even all 3 if it so happens, while running the floor as well. Speaking from personal experience. 

You will be expected to do a lot of cold calling and “local marketing” (knocking on doors of local businesses to sell catering services, trying to form business partnerships) with very little guidance from the marketing department outside of asking you to gather all the info for them and set up everything at the local store level, despite also needing permission from corporate to offer or do anything which creates a wonderfully painful feedback loop.

PTO is “3 weeks” however your bank is actually 15 days, they include your days off in that count but you are discouraged from “stacking” your days to do long weekends (2 reg days, 1 pto and then two reg days the next week, for example). PTO is also unable to be used even months in advance if the store is understaffed - at this store, you’ll actually be quite lucky to get your regular two days off without a 55+ hour week that includes multiple clopening open to closes. 

Overall, there are lots of good people who work at this company, but it is overshadowed by ill-conceived corporate management that helps neither the guests, employees, or even ownership.

The Consquado is an incredible team to work with! They focus really hard on the culture, being a diverse team, & a level of camaraderie that's rare. 

Managers really push sharing responsibilities & they lead by example. You are never stuck with side-work because someone always has your back & the employees are high fiving as we're all crushing it! There are always opportunities to advance because they're expanding rapidly & prefer to promote from within. 

I've worked in 2 & eaten at most locations. No store is exactly the same, but the vibe is. They hire local artists to design each store and every inch is beautiful! The whole theme is "community" & they seat at community tables. It's a great place to meet new friends or catch up with old ones which makes the guests & the employees vibe really well. This may be in part to the employee uniform which is basically "wear what makes you unique, but follow health code" & it makes going to work the most exciting low-stakes fashion show ever. 
They don't have a script, just an order of operations. They focus on letting the employee's individual personalities shine. That said, I've rarely heard complaints about food or an employee (and I worked A LOT).

The workers are competitive, but in that they push each other to be better (eg: sell the most dip). There are often prizes & food exchanges. The occasional early morning store meetings are lighthearted and often met with coffee & treats. The management is always willing to listen to concerns and they act swiftly. Upper management will often ask for feedback.

They use 7 shifts for scheduling and it's super intuitive & social. You can offer up your shift as it fits your schedule better & you can ask to trade with people. It makes work/life balance super convenient. The employees get addicted to the app. I've been in a room with coworkers when the schedule was posted & people start giving up their shifts. It's like a game of who can bid on the best shifts the fastest. Like a trading game.
Working there is so fun that people pick up shifts so fast. Sometimes people hang out at shift change in case someone wants the night off. 

I could definitely go on but I can't recommend it enough!

As a wise man once said "Whole place whack as h3ll"

What is the best part of working at the company?
DO NOT WORK FOR THIS COMPANY! This is by far the worst company I have ever worked for. Managers beware the amount of money they say they will pay you is not comparable to the amount of work you will do everyday. I did more hourly positions over my three months with this company than I did actually managing. On top of that the Market Managers are not there to help you. They are there to tell you to figure it out. From not having staff to not having the resources to do your job every day is crazy! I thought that sending me to a training store that ran poorly was crazy. Then to get to my actual location it sent that to a completely different level. DO NOT WORK FOR THIS COMPANY I REPEAT DO NOT WORK FOR THIS COMPANY YOU WILL REGRET IT AND I MEAN FAST! The work life balance is a lie. You will close every single day if you are an Assistant manager. They will tell you the GM or AGM has to be there in the mornings to handle things but that’s completely a lie. They do nothing but put the money in the drawer and sit down to get on their phones. I know because I’m a manager. 

What is the most stressful part about working at the company?
Everything there is a new fire to put out every shift

What is the work environment and culture like at the company?
The worst I have ever seen they don’t do anything but gossip all day leading to slow ticket times and repeated guest recoveries.

What is a typical day like for you at the company?
Come in and do hourly jobs never once got to actually manage.

Busy restaurant promoting positive, hands-on management with a hospitality driven mindset. This positively affects each position from kitchen to server to support staff. Hands-on management means no office. This correlates to managers being engaged in all support roles during service, coaching in the moment, as well as guest interaction and satisfaction. It also means that Condado expects teamwork to be the primary concept to a well run restaurant.

Hourly staff benefits from the "lead-by-example" approach all managers are expected of. Hourly staff is well paid due to the idea that hard work should correlate to monetary compensation, and scheduling is created to directly coincide with the strengths and weaknesses of individual work ethic and ability, and not by non-work related bias. 

Condado promotes a culture driven atmosphere with a lax dress code to allow employees to show their personality -- which in turn is translated to guest to create a unique experience ever visit.

I worked here from the day the restaurant opened in 2022. The kitchen lost a lot of staff. When we were trained we were told that we would never be by ourselves on the LINE... by the time I left I was in the KITCHEN by myself... My checks went from over $1,000 a check to less than $600 every two weeks... they asked me to be the only person on the roster to be in at 8am, cook all the food on stovetop, prep, wash all the dishes for the day, keep the store clean, take trash out, pick trash on property ground up, AND run the line by myself. They asked me to shoulder more burden, take on more responsibility, and show up to work earlier at no expense to them. 
   The work environment is also poor, childish and filled with petty drama. The “assistant kitchen managers” liked to talk more than work, and would say cruel and mean things about people in the kitchen. For two “managers” to have a complete lack of comprehension and awareness and to struggle so mightily with their “managerial tasks” that they can’t do any work at all is debilitating in any environment. I’m very disappointed with how everything turned out. There are no real standards at this restaurant location and a very low level of integrity. 

I’ve had a lot of good experiences and leaned a lot in my 3 years working here. The promotions from within and pay are very lucrative. However, it’s very apparent that they can care less about their hourly employees (especially hourly managers). After being promoted to an hourly manager it saddened me to see the disregard for my coworkers and the way they’d be sacrificed and worked to the bone for the sake of pushing more tacos and making more money. I myself was also working 60/70 hour weeks walking into poorly staffed shifts ill prepared, due to the huge lack of communication. Everyone is stressed at all times. Very little support from corporate. Burnout and turnover is abundant. They expect you to get burnt out and already have your replacement lined up before you get your bags packed.

Quality of the food was amazing when I first started and was something I was proud to serve, over the years food quality has crashed and burned. 

In my last 2 months working I had a total of 4 days off, one of which was spent driving back and forth to other stores picking up inventory we ran out of/didnt order

When I was first hired I had mentioned I was worried that I would get stuck in my position without moving upward despite my job performance, as I had dealt with it at other places of work, they guaranteed that I would be able to move upwards, using some workers as examples, I've moved up to a new position that I feel good in but I'm almost never scheduled in that position, and more than half of my shifts are what I didn't want to get stuck in, when I first started working I was doing 20-30 hours a week, now I'm given maybe 15, everyone complains about needing more hours in order to actually live and pay bills but the answer is always there's no guarantee, now they are hiring again despite the fact that our current workers can hardly pay their bills, I told them months ago that I was no longer interested being pretty much the only worker in my original position, they hire more people to take over but they don't get those shifts, I do, almost everyone here has to have a second job because they don't want to quit, I absolutely love our lower staff and it's practically the only reason people stay here.

I spent some years working for Condado, and almost all of that time was miserable. I saw nearly 30 FOH managers come and go in my time. What used to be a good and delicious concept, focused on guests, became a mindless corporate slop machine. As the quality dropped off, so did the money. 

Management here is and always will be either the best most overworked amazing manager you've ever had or the laziest most entitled P OS. There is no in between. This company rewards and celebrates yes MEN mentality and mediocrity. 

There is no thought so a single aspect of this place. It is dirty, grimy, cheap, uninviting, and unsatisfying. My most common complaints were that the portions were tiny and the food was cold. This is a restaurant. If they can't do that one thing right, it's doomed to fail. This company is more concerned with running a 12% labor for a day than actually providing a good experience for the guest. 

Don't work here. 0/10 do not recommend, it will be a bad time. 

No training for upper management, little to no assistance from “company leaders”. No stability, and direct supervisors would often come in and change things without telling anyone that he did and then yell and throw things when we didn’t know. It was ridiculous. 
Also as GM I was expected to take calls and meetings at all times day or night, on my off days and even while on vacation. When I said something to my supervisor about this he stated thar that’s what they expect from their GMs. Which directly contradicts what was told to me in the interview process.
It was a new store opening and as GM I was expected to handle every task to ensure the opening goes smoothly from breaking ground and hiring contractors to recruiting new bboarding and train new team as well as train the managers. All with very little assistance from company leaders. They are an infant company still and do not have qualified people necessary to lend assistance 

This place used to be a great place to work, and the team was one of the best parts of the job. Over time, especially after upper management changes, the overall direction of the restaurant shifted a lot. There were frequent menu and product changes that frustrated both staff and regular customers, and it seemed to affect business.
Management morale also took a hit when bonuses were removed,  and it showed (though totally justifiable). The overall atmosphere became noticeably more negative, and many employees were frustrated with the lack of consistency and support.
Scheduling and section assignments sometimes felt unfair, with certain staff getting clear preference over others, which impacted how much money people could make on their shifts. The environment ended up feeling uneven and discouraging overall.
It’s unfortunate, because this used to be an amazing place to work, but the changes over the last couple of years have really affected morale and consistency.

Top Job Titles	Average Salary
Line cook 100 salaries reported	$17.94 per hour
Host/hostess 56 salaries reported	$14.96 per hour
Food runner 71 salaries reported	$18.45 per hour
Server 62 salaries reported	$24.32 per hour
Kitchen manager 4 salaries reported	$21.00 per hour

Working at Condado Tacos: Company Overview and Reviews

Condado Tacos

Condado Tacos Ratings

Popular jobs at Condado Tacos

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected