bakery assistant

front of house team member

assistant manager

cake decorator

call center representative

Edgars Bakery

The level of micromanagement at this company is unprecedented. There are approximately 16 cameras in the location that are being watched at all times, by various individuals in upper management; It's definitely something  out of George Orwell's, "1984". The micromanage via camera is so extreme, I've literally received phone calls informing me that the chip rack needed an additional 2 bags on it...one of 3 samples trays was running low...or that a cinnamon bun looked like it needed just a weebit more frosting on it; This was a daily occurrence.
 You'll receive 3 calls from 3 separate individuals communicating the very same information that was detailed in an email that they sent you 5 minutes ago...an email that was not even time-sensitive. (For a company that loves to over communicate, internal communication between upper management is lacking.) 
If you think you're going to actually have an opportunity to manage the restaurant, forget about it. The manager doesnt even know how much their employees make!!! The actual labor percentage is never communicated. I was told at one point that labor should be at 17-18%...but the manager is included in that labor budget! ...That's really a 13% labor cost....which is unheard of in the restaurant industry! The desired food cost is never communicated...heck...the actual food cost isnt communicated. There is no P&L statement to speak of.
The company implements daily protein counts and full inventory every week...in addition to EOM; They are convinced everyone is stealing from them. 
They force the employees to make deliveries in their personal vehicles, collect $20 from the customer of which $0 reaches the employee to compensate for gas or mileage. Employees do not get pay raises as agreed. ....goodness, I could go on forever. Just do yourself a favor and find yourself a reputable company to work for; This is not it.

I have mixed feelings about this company honestly. When I first started I got no training whatsoever, just had to figure it out on my own. After the first few months and me finally getting my bearings, I was moved to another location where I pretty much had to start that whole process over. This happened many times during my time with the company. On a average day I really did enjoy my job, I would get an idea of the orders I had for the next day so I would be prepared walking in the next day. However, the upper management is absolutely awful at communication, and they would continue to take orders throughout the day, even though they have a "48 hour notice" policy. Many times I would be on my way to work and would get a call telling me I had to work at a different store that day, but somehow still expect to get everything done at the store I had already planned to be at. If they were understaffed they would just overwork the few employees they did have instead of trying to hire anyone else. They care much more about their image and making customers happy (even if that means straight up lying to them) than their employees. The only thing that kept me with this company for so long were my coworkers, and I don't mean anyone above the level of a manager, I mean people who went through the same things that I did everyday, that actually understood and treated me like a human being. They were great. Anyone higher up than that solely cared about money and image. If you want to work in an environment where you feel valued as a person, and for your skills, do not work here.

Things went downhill after they moved our manager. Suddenly, everyone from a different department was telling us what to do when they had no idea. No matter how hard the front staffed worked, they/we were never complimented, only told what we did wrong the next morning. They also expected the assistant mangers to know all the Manager duties they weren't trained to do, expected multiple employees to work doubles or work at multiple stores many times a week because they can't keep staff. At other stores they went on a firing spree or forced people to quit, making each store short staffed. They hire high schoolers and college students but won't work around their schedules. "Just schedule a normal looking schedule," I was told even though the two cashiers we had could only work less than 15 hours a week.
No matter how much we stressed to them we need help or guidance, our boss refused to do anything and rarely came to our store as it was. Do not work here unless you don't respect yourself. 

I expected the job to come with hardships, but being the other front-of-house employee in the building, besides the manager, for several hours on end gets old fast. We have always been slightly, sometimes severely understaffed. Our managers at our location would love to hire more workers to help, but management in Birmingham does not want to waste more money on wages. Even then, the workers we do hire have no previous experience and you are expected to train these individuals with no compensation. I have learned all I can at this job, and I feel I am ready for growth. However, there is no way up the ladder, because they do not want to give out raises to those that deserve it, and would rather keep you where you are for the same amount of money. The most enjoyable part of the job is getting to converse with coworkers and anything that requires time away from customers that do not care how busy you are.

To make a long story short, I feel confident in my ability to do well working at any other job knowing that Edgar's was probably the hardest job I will ever have. I firmly believe that it is crucial to treat your employees well because if they feel like they are appreciated, they will work harder and have pride in their job which will translate into better customer service. During my time at Edgar's, I watched so much turnover with the staff AND management. We went through 3 general managers in less then 3 months and it was pretty much the same story with all the other employees. Instead of constant threats about what will happen if you do something wrong, I think Edgar's needs to focus more on rewarding loyal and hardworking employees. It is a bakery and cafe, not a government job-- although that's honestly the kind of vibe I got when it came to all the rules.

A typical day at work was comprised of the employee's being given many various tasks while the managers sat by the printer and just fiddled with the iPad. During the summer, the place was just so hectic. The only reason I stayed was because I was so close with my co-workers. However, they ALL quit because of how miserable they were working at Edgar's. I would not recommend working at this place to any one. Working here is the reason why I would never work in food every again. The tipping point to my resignation was a fellow employee who would constantly avoided doing her job getting a raise before me even though I worked just as hard and was there longer. Also, there was a couple months where we were basically janitors for the entire restaurant ON TOP of our normal tasks.

Senior management does not care about employees, especially at management levels. No work/life balance. The organization as a whole does not work with each other, but against each other. No one takes responsibility, just passes blame. Call center and stores blame each other for mistakes. Customers have to jump through hoops to cancel an order, even if the order is weeks in the future. Then, owners do not want to issue refunds. Will try sending gift cards or add loyalty points. 
The communication is non existent. I had to use the restroom and within one minute of leaving my desk, was sent a text from my manager telling me I needed to be in the phone s. And I was a manager. There is so much more I can say. The way people speak to each other is totally disrespectful and belittling.

GOOD: I liked my job. I liked my clientele. I liked the location. 

BAD: Owners would send 20+ emails a day, regarding everything from cases running low to refunds (as little as $1.50). EVERY refund is scrutinized.
Micro-managing to the extreme. 
Owners have 'pets'. They are beyond reproach. In general are toxic people, trying to start trouble or get someone in trouble.
Poor planning for busy times. 
Questionable dating on product. i.e. Whole cake is in case for 5+ days, gets sliced and spends 3+ days on floor in different container, with a new date. Many products are treated like this. 
Lots of moldy product.

I have worked at this company for a year. I was hired at a cashier, but I do other jobs (not required) like cupcake decorating and cake icing. I fulfill online orders and help out since we do not have a cake decorator which is imperative for a cake oriented company. I have not received a raise for the extra work I do.

We are overworked, underpaid, and understaffed. We also have high turnover at my location because the job is so bad. The upper management/owners are unrealistic with their standards. They want perfection without giving workers the tools to achieve it. They don't trust their store managers either. It's insane.

I absolutely loved the job at first. Good Pay hours aren't bad and closed on Sundays. But this place will run you ragged. They will cut corners wherever they can, especially with labor. The owners are horrid. They send multiple emails daily critiquing everything. And they will not help you. They'll watch you get destroyed on the cameras.  Also good luck ordering your truck, The warehouse they use is horrible. Just pray you get sent what you ordered. But pay is good and being off on Sunday is great. Love most of the people. But those owners are a nightmare!

Top Job Titles	Average Salary
Bakery assistant 26 salaries reported	$18.23 per hour
Front of house team member 9 salaries reported	$13.17 per hour
Assistant manager 10 salaries reported	$15.65 per hour
Cake decorator 9 salaries reported	$15.58 per hour
Call center representative 4 salaries reported	$15.00 per hour

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