restaurant general manager

restaurant staff

catering coordinator

maintenance mechanic

fryer

DiBellas Subs

If you need a job then go ahead if you are looking for a job where you won’t have to look for another job for a long time DiBellas is not for you. Upper management is the biggest joke I’ve ever seen. The area manager couldn’t be reached by phone or email most of the time. If the general manager is still Eric don’t waste your time. I could go on and on and on about that guy From how he is as a boss to how he is as a person. This is a job where you make 9 dollars a hour to bust your butt and deal with childish and disrespectful customers, co workers and management. If you want to be a manager you make 12-13 a hour to work 46 hours a week. You have no life you will close all the time which is at 9pm. Now that isn’t bad but after working all day everyday it takes its toll. It’s a what have you down for me lately atmosphere. If you not in the “in” crowd you will be treated badly and will not get a chance at advancing. Managers hanging out with employees against the policy of the company had  heads turned the other way. Which brought conflict between employees over favoritism. Nothing but rumors and more importantly lies! If one of the favorites (usually a pretty girl) says is what is believed no matter how big of a lie it is. The handbook of company rules and policies are not followed by upper management but will apply if your not a favorite. Someone put as a “pro”that food was 50% off if you were or werent working that’s not the policy it was 50% if your working and 25% if not. So again management not knowing the rules and allowing that to happen. Managers don’t know how to deal with conflict or a bad day. Upper and mid level management expects you to follow rules that they don’t even know themselves. You will not be trained properly because the management isn’t trained properly or will push you off to another normal employee who isn’t trained correctly. The catering crew is another “clique” who think they are managers and will talk down to you. They of course love their job as another person posted as a review because they just worry about the catering part, work with people who are their friends or “clique” work 7a-3p never have to stay over to help, never work a closing shift, off on the weekends  and the biggest kicker is they make tips which could end up being a lot of money for delivery. I know first hand they will not spilt the tips with the crew when the crew did most of the work. The crew baked the bread, prepped the meats and veggies and help build the trays. Those girls were and are part of the atmosphere problem there. It’s just not a good place to call your job and you will look for another job within a few weeks/months. Always ask yourself the question why is this company always hiring or urgently hiring? It’s not because they have a huge amount of growth and are creating jobs out of need. No it’s because they can not keep a employee. Do you want to put yourself in that situation? If you are in desperate need of a paycheck then do what you got to do if your not desperate then there are a ton of places in the restaurant world hiring and could be better ran. best of luck in your search. 

When I interviewed to DiBella’s I stressed I needed full time hours because they only offered me minimum wage and that just wasn’t livable. They bumped me up 50 cents but still only schedule me part time while paying me in pennies basically. I work SO hard during the lunch rush (which is the only time I’m needed) only to get paid $20 overall for my effort. At my location, all the managers and most of the staff are related so nepotism prevents anyone else from getting paid fairly or advancing. I applied for 1 position and was thrown into another because they thought they had enough people for the position I applied for....which they neglected to mention AFTER I had already been hired. I genuinely need my job so I’ll stick it out for as long as possible but I don’t foresee myself staying at this location. Unfortunately I’ve had to ask other stores if they needed any extra coverage because mine only schedules me for the rush. Also learned I’m the lowest paid employee. They started everyone off literally $4 more than me. You’re not supposed to talk about salaries with coworkers because management doesn’t want people to find out they’re not being paid fairly. I have 5+ years of restaurant experience and they started me .50 cents above minimum wage. They promised me full time hours and overtime but haven’t followed through. Hopefully it’s just my location that sucks because as soon as the restaurant closer to my house starts hiring I’m going to try to get in there. Also I don’t get free lunch so I’m really jealous of anyone who says their store provides them with a free lunch.  I faked my location so my store wouldn’t see this.

There were many instances where management fell short. The schedules were never reliable and at my particular location hours were constantly cut (I didn’t have a problem with low hours but it was a common issue among coworkers). Because of terrible scheduling you will often get called in on your days off. There were a couple of shift managers that I could depend on but they were so overworked they often didn’t have the time to help out crew. There’s lots of drama and it’s like being back in high school. There are a number of different hazards and it takes a lot of pestering and repeating in order to get upper management to make changes such as having a comprehensive first aid kit or a clock on the wall or proper lighting. For a first time job it’s fine and I would recommend if you’re a minor. Once you are no longer a minor you will be taken advantage of and overworked. It’s very stressful and if you have a lot on your plate I would recommend trying to find a different job. There are also very few opportunities for advancement within the company and management doesn’t get paid enough. It wasn’t all bad but it’s very overwhelming. The job itself is simple and the pay is good but there are too many other factors that make it difficult for me to recommend working here. 

This company has been around for nearly 100 years and they don't have anything figured out. It has no clue what direction that its going in. Every week there is a conference call about how we're changing the way we do things, but its nothing positive or smart. Most companies that have been around for a while have things figured out and written in stone that this is the way we do it. The marketing is practically non existent. They believe in word of mouth not advertising. They think there product is too good to discount when in reality its just another sub. The company recently hired a husband and wife supervisor team from Wendy's and they have brought with them the abusive Wendy's culture. I could go on and on about why this is a failing business and that you should not waste your time, but I have wasted enough time on this place. To sum up: 1.Low pay 2.unachievable bonus plan do to all stores don't profit 3.worthless benefits 4.abusive sneaky culture 5. completely outdated way of doing things 6. nearly impossible to find employees because everywhere around you pays more. 7. depressing dark bar like atmosphere that plays 1920's music and this is a concept that appeals to no one. Folks its just all around pathetic and I see no future for this business. Lets face it businesses that are growing expand and there is no talks of expansion here. Apply at your own risk.

A typical day at work involves building quality submarine sandwich for customers while maintaining a comfortable and productive workplace.  I started working for this company as just a full time crew member and in the fall of 2012, I was given the opportunity to move up to shift manager. Throughout the last 2 years of my employment I have learned to remain calm in stressful situations (such as a dinner or lunch rush) and to quickly chose a resolution to a problem without second guessing my decision. 
My coworkers and fellow managers are a big reason as to why I have remained at this company for as long as I have. Not only do we all have similar work ethics but we also have similar personalities. For the most part, all seven managers mesh well together and we all share similar goals for our store's success. 
The most difficult part about the job involves food cost and our nightly bread toss. Every night at the end of each shift, we are to throw away any bread that is left over to ensure the freshest quality for the following day. Keeping control of our "second bakes" for the night/dinner shift can be quiet challenging because we do not want to run out of bread in efforts to keep customer's options just as open as those customers who come in during the daytime. The best part of the job is being able to provide quality food to a city that I love.

I worked within this company for seven months, within that time frame, I gained exceptional experience working for my first boss at the store on Western Avenue. I highly recommend that store, as to the one in Latham. They are always willing to help you and squander any issues that arise as whole heartedly fair as possible. After the seven months of developing me as a whole, my boss recognized my efforts and promoted me to a shift manager working in Latham, NY. The hardest part of this job is that there are always times when the customer is waiting, and trying to explain that fact to the customer is difficult because it sounds like you're trying to insult them or you're agitated. In most cases it is not true, but then you have to worry about whether your staff is properly cutting sandwiches with bridgework meanwhile making sure EVERYTHING and I mean everything is stocked up, making sure you don't run out of BREAD or COOKIES as well as instilling regularity and consistency among your co-workers and not only that, you also have to maintain the register area and the dining room, and making sure there are cash drops done at the end of every peak. all at the same time.

Dibella’s struggles with poor management issues in stores, and the problem goes all the way up to corporate.   Trying to get ahold of anyone from corporate through email or over the phone is a nightmare, and most of the time they don’t answer. Management over works their employees and then guilts them into feeling bad and doing more… my position was Crew Member, but by the time I resigned, Dibella’s had made me do morning prep work before the store opened, building and delivering catering orders using my personal vehicle (and was not compensated for it or promoted, even after handling catering responsibilities for months when the store did not have a catering coordinator), asking me on a daily basis to work the busiest unit in the restaurant and pick up my coworkers slack. Management does not treat employees fairly. If you work hard and have a strong work ethic, they will take advantage of you and work you hard until you burn out. Worst company I have ever worked for. 

i left worked because i had a death in my family so i missed a week because it was out of town. when i came back it felt like ive been gone forever. but once i got back it was around thanksgiving time. so we had so much catering. so i tried to help out as much as possible because i wasn't really sure what was going on. but we finished and all the food left for deliver. once the deliever person left but she had forgotten a box. for an important event. my manger begin to freak out because this was a big order and this was their first time ordering with us so we wanted to make everything perfect. so one our co-workers new the company that had ordered from us. because know one new where the place was but that one co-worker so she had to hurry and get it to the place she made it just in time. so we realize that us working as a team and doing it together and working together made everything come together. later down the line. the company came back and ordered from us.

Sometimes, the job can be a hassle when it comes to working during rush hours, especially if your stuck doing the same job over and over again. But if you don’t mind it, the job can be comfortable and easy to work with. The food is great, the cooking and baking can be full filling, and overrall, it’s a nice place to start off as a culinary professional if that’s your passion or maybe a way to either make extra money on the side or finding a distraction from the hard times in life (just only when it’s not a bad day in DiBella’s). Also, they play good music all the times, and the look of the restaurant looks retro and old school that you would kind of like working there right away on your first day. 

I would start work at 11am.
I did any position they would teach.
when I would come in i9 would help set up the line for the lunch rush ad depending on where I was stationed I would work the lunch shift.
 If I was making food, I would either take orders and make the sandwiches in front of the customers or work the grill and cook the food.
 If I was working register, I would handle the money and make sure they got the right change, got there rewards and the cups or chips/cookies if they wanted them. and if I had a free time, check the dining area and garbage's, as well as stock the napkins/ cup lids etc. 

If I was working till close, I would help clean the grills and tear down the stations all the way till we closed.
or if I was still on register, I would clean the dining area by cleaning the tables and sweep and moping the floor as well as the bathroom's.
and help in anyway to make sure the openers didn't have to do anything except what there tasks are.

Top Job Titles	Average Salary
Restaurant general manager 3 salaries reported	$64,167 per year
Restaurant staff 16 salaries reported	$13.05 per hour
Catering coordinator 14 salaries reported	$13.05 per hour
Maintenance mechanic 2 salaries reported	$30.50 per hour
Fryer 5 salaries reported	$10.05 per hour

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