restaurant manager

restaurant general manager

stocker

crew member

brand manager

Jollibee

This was my first ever job. I didn’t quite know what to expect from the get go, considering I didn’t even get a proper interview and was hired on the spot. My first day of training consisted of maybe 10 minutes of instruction and abruptly ended because customers started packing in and it got too busy to continue teaching me. so throughout my time working there was me having to observe/learn everything on my own. Supervisor working at the time would rudely express criticism of every little thing I did wrong, even the most minor things and one time even asked me how I “could be so stupid”. My coworkers were even aware that this supervisor regularly picked on me and felt like they couldn’t defend me. Additionally customers would constantly express disappointment to me because I did not speak Tagalog (but I can understand the basics). I worked overtime almost every week because there was usually never enough people for closing. Manager never approved my time off requests and in fact instructed me to put in my 2 weeks after requesting off to go on one vacation. During my last day there manager couldn’t even have the basic decency to correctly identify me by name and mistaken me for another coworker. I felt utterly disrespected throughout my short time here and even though the food is great, I would not even consider coming back as an employee

Working here was really fun and I enjoyed going to work... until the pandemic hit. People in AZ didn’t really listen to the stay at home order, so there were the same amount of customers, but half as many workers were scheduled by management. I was a cashier but many times I would also have to package orders, send them out, take phone orders and prepare those, and do Doordash orders, which are typically separate jobs themselves. Sometimes I would be scheduled to work in drive thru with no one else. So greet, take orders, take payments, package them, hand them out, restock work area. At lunch time, the line would get extremely long and sometimes I had to handle it by myself if a coworker couldn’t come help me. Also, like I said there were half as many people working, so there wasn’t even anyone at the fry station which meant cashiers and drive thru workers somehow had to make time to do that too. Weekends were terrible and customers got very angry but I don’t even blame them. All of this is very stressful and as a person with anxiety issues, I couldn’t handle it. It’s a shame because I really enjoyed working here at one point and the people there are amazing, but with the horrible pandemic response, I couldn’t stay. Not for minimum wage. Hopefully things got better by now. 

Working at JB for over a year as a non-Filipino, I can confidently say this will be a wonderful part-time job for high schoolers or anyone without experience. Schedules are adjustable to accommodate crew schedules such as classes, second jobs, and personal days. Unfortunately, management is abysmal due to excessive partiality and incompetence. If you are not Filipino and do not look good, you are automatically assigned to the back or dirty jobs. If you are average-looking, you might get lucky and end up in the front lines every now and then. If you are not Filipino, you will have a colder relationship with management than crews who are. When they realize you don't speak their language, they gossip behind your back. The only time I feel like you would get a favorable treatment despite Filipino isn’t your ethnicity or you don’t possess a great appearance, is when you are faster than others or secretly know how to kiss a**. Finally, managers can be inept because they fail to prioritize trainees and customers. Generally, it's a fantastic place to start, but when overworked, it may be taxing.

Don't get me wrong, it's different every location but I personally didn't feel very welcome here. The boss was giving it her best to warm up to me and there were a few good supervisors and co-workers that treated me with human decency however the rest of the employees barely gave an effort to warm up to me. For example when I first entered, this one trainer always had an attitude against me for the weeks I was working there. She expected me to be on everyone's level of experience while most of the store crew people were there for a for months. She would even give a disrespectful tone to me, other employees and customers sometimes. Even when other employees who were there longer than me would make similar mistakes yet I was the one who got micromanaged. I understand having to work fast and I did give it my best and wanted to learn my way around despite being inexperienced but If you're inexperienced and have disabilities you won't be coddled in a place like this. Even when you're doing a decent job none of the co workers gave me recognition for building my experience so I left the toxicity.

I started working about 2 months ago, and everyone was telling me that this was probably the most stressful job I could’ve ever applied to. The management is all over the place, and the restaurant is not ran properly or smoothly. Everything is unorganized, and mistakes seem to happen a lot. As a cashier on the weekends, I can tell you that you’ll run into some very rude customers , and probably be yelled at by not only them but also by your coworkers and supervisors. Technology seems to not work almost all the time, and as a cashier , you have to deal with it until it’s fixed which probably isn’t for a while. Appliances seem to break all the time, and nothing is ever replaced. If you’re the one taking orders and a customer has a complaint or finds something wrong with his or her order, you’ll be the one to blame. You have to be able to be patient with customers and keep your emotions to yourself, even if you feel like crying . I work 8am-5pm and my only break is at 10am the latest, which is when we aren’t busy. So expect to be standing for a long time, and only eating once. 

Even though it is a tired working day, it end up with a happy heart and happy face.Because we make sure that the customer leaves the place they are satisfied and happy with our service. 
I've learned a lot of things, dealing with different kind of customers, sharing, and making others happy with our kind of service. 
Management, they treat us well. They teaches  us different kind of strategy how to deal with the customers and to be a very good employee.
Woking with my fellow co-workers is not that easy, we had are different attitude and different moods, but at the end of the day we make sure that we are one.We had one goal and we had to be professionals and we need to be friends from the start until the end.
We help each others need, we help each other even though it is not our station, so that we will be able to have a successful company.
For me there is no hard part of the job as long as you are happy on what you are doing, and you are enjoying your job with your co-workers and management.
The most enjoyable part of our job, is every time when you see your customers  wearing their beautiful smile and very much satisfied with our service.

A good starting job for people with no experience, but not recommended for long term career. Work environment is very fast-paced and some managers tend to be really strict with employees with regards to time and performance. Training is usually 2 to 3 weeks. You are expected to "catch up" quickly with the work flow. Fellow crewmembers are friendly and work environment is pleasant, sometimes. Most of the time though, it's very busy and there isn't much time to fraternize with crew. Also there's the problem of crewmembers gossiping about others in their native language, that is if you don't understand their language. Managers and supervisors are professional but also quite strict. They tend to overwork you with (at worst) 7-9 day straight schedules, with 5-6 hours a day of work. At 9/hr, thats not that much and just stresses you out. Also for night shift, you also have to clean your own workstation. And there is the occasional lifting of heavy items. Finally, the free lunch is great and all, but due to the recent price hike, everything is $7 or more, before tax.

Management: Completely unprofessional and show extreme favoritism. They do not tell you when to take your break, and dare if you ask during peak hours they will tell you to wait. Sometimes you do not receive one at all because of the chaos.

Schedule: They update their schedules daily, not bi-weekly, or weekly, but daily. If you do not have a fixed schedule expect the unexpected. Managers also love to call you on your days off to ask if you are able to come in and get irritated if you do not answer.

Work: It is pretty simple customer service. You only have to assemble the food and give it to the customer or take orders. Unless the manager does not favor you, then you will be sent to the back to prep. The place is also always understaffed so rush hours are difficult.

Workplace: Coworkers are always talking about one other, it is just the Phillipino culture I am assuming. Everyone usually speaks Tagalog so let that be known.

Discounts: You only get what is known as a 'server meal' during every shift which is $7.50 off your total. You do not get a % off when you are off your shift.


What is the best part of working at the company?
The best part about working at the company is the relationships I've built with my coworkers including supervisors and managers. It's been fun and occasionally overwhelming experience on rush hours. I've worked here since high school, and now in college, the flexible schedule is a great fit.

What is the most stressful part about working at the company?
The stressful part is when we're low staffed, and it really depends on which supervisor is on - some are super helpful and efficient, others can be a bit much. Customers can be tough sometimes too, but honestly, low staffing is the biggest challenge. It means taking on a lot of responsibility and workload.


What is the work environment and culture like at the company?
The work environment is actually pretty fun, which made me to stay at the job for a year almost two now. 

What is a typical day like for you at the company?
Low staffed. Fun but overwhelming workload

My time at Jollibee has been nothing short of exceptional. It truly feels like a second family. The company's strong emphasis on family culture is evident in every aspect of the workplace.

Positive Aspects:

Strong Family Culture: Jollibee fosters a warm and inclusive environment where everyone feels valued and supported. The company organizes various team-building activities and celebrations that strengthen bonds among employees.
Opportunities for Growth: The company provides ample opportunities for career advancement. Regular training programs and mentorship initiatives help employees develop their skills and reach their full potential.
Work-Life Balance: Jollibee understands the importance of work-life balance. Flexible work arrangements and supportive management allow employees to maintain a healthy work-life equilibrium.
Positive Work Environment: The positive and upbeat atmosphere at Jollibee makes coming to work enjoyable. Colleagues are friendly, supportive, and always willing to lend a helping hand.

Top Job Titles	Average Salary
Restaurant manager 1 salary reported	$19.15 per hour
Restaurant general manager 1 salary reported	$55,000 per year
Stocker 2 salaries reported	$13.85 per hour
Crew member 3 salaries reported	$16.55 per hour
Brand manager 2 salaries reported	$99,135 per year

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