delivery driver

shift leader

shift manager

general manager

pizza cook

Marcos Pizza

Marco's was a great place to work with the right people. Business was steady and there was always some work to be done. Coworkers were what made the place feel like it was somewhere great to work.

(The majority of my gripes stem almost entirely from the owners with some in regard to the actual company. I feel it is necessary to mention this in fairness.)

Management, however, was atrocious. In better words, the owner is. They use inflated words such as "team" and "family" to try to make people feel a part of the job yet offer zero meaningful benefits and even callously remove essential employee rights. They held personal vendettas and RARELY communicated with their own Employees.  They act as if they are there for their employees yet they do not notice that their employees refuse to come to them for any sort of problems. They complain that their employees don't work hard enough yet do not understand there is zero incentive to do so. The management position is a) always filled by those with experience in management and b) until recently, offered zero pay increase from minimum wage for mounds of extra work required for the role.

In the time I have worked there I have worked over 50% of the time with a work day over 6 hours. By California law, this constitutes that an employee receives a break. Rarely is a break received. With that in mind, California law also states if a break were withheld, even by the demand of work, an hour of pay was to be added on. This was not granted either. It happened to all employees.

It might be assumed I waived this but note that I never did. As a driver on nights where you are alone with one person in house, it is impossible to take a break even with 1 delivery available. It takes on average fifteen minutes to make a pizza and another 20 to deliver it. In this time, another order may come through. A break cannot be had by either the inside crew nor the driver as long as there is orders. This happened frequently and is the fault of the owner for forcing us to be under-staffed.

Somehow Marco's Corporation seems either entirely content or is not made aware of such practices. it's disconcerting in either event.

There is also a mouse. Alive and scurrying around. It has been well over 6 months since it was first noticed. It took another month just to get traps set up. None of them work and there is still scat littered around. Honestly and thankfully, the scat seems to be far removed from the food but this is still no excuse to allow a rodent in an establishment.

It took 2 years to convince the owners the tips were for the inside crew, not them. Drivers received their tips yet crew had to fight to receive them.

I start with negatives because they break this job.

Pros:
Work is simple yet tedious. A great sidejob. As a driver, tips were a great supplement to income, allowing me to actually afford to live without a second job.
As stated previously, the people, the coworkers, were what made the job enjoyable. Never met such wonderful characters in my life and will remember my days with them.

Neutrals:
Employee discount. Originally 50% for mediums and small but eventually was decreased to 40%. Not sure on the reasoning for this.
If you don't have a flexible schedule and are not a driver you will be lucky to receive more than 6 hours a week. Be a driver and you get good shifts, hours and tips.

A typical work day for me at Marco's Pizza would have been to arrive around 10:50 am for my 11:00 am shift, take a few orders over the phones, wash my hands, and make the food for those orders. Once the first orders of the day were out for delivery or pickup, whether I took them or a co-worker did, I would begin the food prep for the day. Food prep included cutting up fresh vegetables, rotating and re-stocking meats, and making and rolling fresh dough for the pizzas. While performing these tasks, I would also continue to take orders, make pizzas, and often times take deliveries. After things died down and prep was finished I would help with dishes and cleaning the lobby for the next rush of guests. A short work day would typically end around 4:00 pm and a longer one would end around 8:00 pm. During the year I worked at Marco's, I learned a lot of great morals and standards that I plan to carry on to my next professional journey. Above all, I have been taught a new level of responsibility. The people I was surrounded by on a day to day basis were very motivated and level headed people that I looked up to in my job. I also now have a better understanding of how to earn respect by yielding it to others. I learned this mostly with the people who were in higher positions than I. The management at Marco's Pizza did a fantastic job of being a good example of how to earn respect. The owners of the store I worked in were there five to seven days a week for at least 30 minutes just to make sure everything was running smoothly, and to praise their employees when they saw a task being done well. That being said, there was a consistent good vibe that was felt in the work place because of the amount of praise my co-workers and I heard. I had the opportunity to work with some outstanding people who taught me how to work well with a team. I even became close to many of them as friends in my personal life. With everyone constantly supporting and helping each other out, there were not many things that were difficult about my job. The hardest part about my job, if I had to pick one, would have been making sure that all of the deliveries got to the customers on time. Often times there would be two or three orders to deliver at the same time. That meant that, as a team, we had to make the orders faster (but always efficiently) so that one of the two orders could get there early and the other right on time. On the flip side, the most enjoyable part of my job was serving our guests. No matter if they came to us or we worked hard to get to them, the feeling I got from seeing a smile on a happy customer's face was pure satisfaction. Clearly I have a lot of wonderful things to say about my last job, but even if it wasn't such a great place to have worked, my personality still would not have allowed me to find too many bad things about it. It really is all about the outlook one has on his or her job. and I choose to always have a positive one!

Former employee here, haven't stayed for too long. I had prior experiences with in-store and supervisory positions from various companies.
It took a month to really get a response from an interview to get into this industry again.
I started my first two weeks really well as a new hire. The culture was smooth and work pace was fantastic with great care to the products.
 On the second week or so, on one of the nights, I had permission to leave a little early a few hours into my shift, to remedy a bad ear infection that swelled my canal, and the day after that, I had a private phone call around the evening about my immediate family having Covid-19 with one of them being an elderly parent, I had permission from my general manager to clock out for first and 30 minutes early from my end shift on the second time (I was closing and already did the to-do list procedures with a group of three members).

For context, I'm the only member of my family who was capable of taking care. I immediately asked my Manager if I can fulfill this despite my conditions, they were okay with it as long as I made updates and transparency about the situation. 

I did so the next few days but not overwhelmingly. I contacted my store when things at home weren't so good with Covid-19, I was directed to the assistant who advised me to quarantine for the week and come back with a negative test before confirming the ability to work, nothing else was expanded on with prime or other procedures and company policy on the regard of shared households having Covid-19 or the Covid-19 itself except some of the mandates/issues from the shutdown, and I couldn't give more depth of the situation due to the business of the store at the time. 
I reached out to my manager with the results by text as requested.

I later reached out to my manager next week to see if I can return to work, they terminated me because of those two days and didn't have anything else in writing. I'm not sure what else to say.

It's a decent company with questionable wages, not so transparent leadership on a logistical level on interpersonal communication, at least for the store I worked at. I can't say anything else, generalize or admonish Marco's Pizza negatively as an entity, since it's just one experience I had and I haven't worked in any other stores of that company.

If anything, always be careful and make sure you know what you're getting into but know your grounds and rights as a caregiver and emergency contact. Maybe I really did something wrong? I mean, food safety is a must and so is personal and family health, right? It's an individual and situational responsibility.

Note: Work responsibilities, tasks, hours, payment, quality, and such, can vary from store to store, franchise or corporate. The following is my own experience based on the store I worked in Las Vegas, Nevada.

I worked at the company for a little under two years as a delivery driver. It's a fast-paced environment where you need to keep up with orders and be quick on your feet. Drivers were responsible for delivering orders, cutting/boxing orders, dishwashing, and various cleaning tasks. When you're not delivering the food, you're responsible for all the dishes, keeping the store clean and organized, helping customers, and sometimes taking food orders via the counter/phone. There's no time to stand around and do nothing. Drivers did not make the pizzas at the store I worked at.

Your payment is minimum wage + a fee for every delivery + delivery tips + store/curbside tips. You leave with your tip money in hand every shift. How much money you make, of course, largely depends on the tips and area. Marco's Pizza costs more than the prices of other franchises, so the customers typically aren't looking to save money, therefore they can afford to tip. The downside is that you might get less deliveries a day compared to a driver from a more-popular franchise. If it's a very busy week however, you'll easily make more than drivers at other franchises, while driving less miles.

The owners of the store were hands-on and very involved in the day-to-day operations. They made sure we had a good manager in the store who did an amazing job. They did their best to make employees happy. You'll be working with people who were there for years and also with people who'll be gone in two weeks. The employees I worked with cared about the quality and food.

The hardest part of the job is the wear and tear on your car which a lot of people underestimate. If you do food delivery long-term, your vehicle will need fixes plenty of times, which will eat up money, and without a vehicle you can't show up for your shift. Everyone I worked with experienced car troubles at some point while employed there.

It's an excellent job for someone that's young who needs work experience or someone who wants to be part time for extra cash. If you're one to twiddle your thumbs or one that enjoys a slower work day, you probably won't enjoy this job. Don't expect overtime as the store I worked at usually had people on 25-35 hour work weeks.

***DISCLAIMER: I worked at Marco's at the start of covid, so my experience may be different from the norm.***

Part-time work was available and we could basically make our own schedules. I worked as a delivery driver and started working 4-5 days per week, then as more people were hired on, I was dropped to about 3 days per week. 

Training on the job was pretty simple and there was always at least one General Manager on every shift (our store had 3 when I started, and 4 when I left) who supervise and direct. They were all pretty good and I had no problems with any of them.  Learning to be a delivery driver was pretty straight-forward and the option to be strictly an inside worker was available. 

Work days were typically 5-7 hours and I delivered, washed dishes, and prepared food and organized things inside when there were no deliveries. 

The base pay was low, but cash tips made up for it, and those varied depending on how busy the store was. They used some kind of calculation for driver pay and insider pay, which I never figured out, but the store usually owed the drivers a sum of money at the end of their shift, depending on how many deliveries they made.  

This is a job tailored for people newer to the work force and I worked with mostly teenagers, so the job isn't made to support more than 1 person with the kinds of hours I was working, but it was an option to work more than I did, but it depends on how many people work there, which days, etc. so working 8+ hours 5-days a week is not guaranteed. I was working there as sort of an in-between while I looked for something more sustainable, I had more than enough in savings, and my wife was also working.

I didn't pursue this route, but there were online classes and tests to take to become a manager, which was a good jump in pay and work ours, but also responsibility.  Management seemed like a good way to go if someone enjoyed working in the industry.

Overall, it was good experience and I learned a lot. Good management, co-workers, and a pretty simple and fun job. 

First off, the training here is terrible. I was hired and was told to watch multiple videos for hours on end and was tested on them.  (Yes, this is good training), but for most people they are more of active learners, as myself. I learn from doing instead of listening. The training was all split out into videos and it wasn't very effective. Not to mention, a lot of my training in store, I had to learn on my own through watching other employees or being thrown into something during a rush, with no idea how to do things because not enough people were scheduled. A lot of the employees would tell me ways to do things that would later get me into trouble because they weren't the "Marco's" way. They didn't really seem to care and were teaching me not to really care either, which is extremely unprofessional and made my work and my time very frustrating.

Second, the management was steady when I first started, but later turned into such a mess. They never really listened. If you asked for a day off, they would schedule you and then tell you that "they didn't see it" or "weren't aware of it" and you are still made to come in or you would receive a no-call no show. They care way too much about marketing, but not enough on quality or service. They do not care about the growth of the employee either. I myself strive to work in a workplace where they teach me more about myself and help me grow in my work. I did not feel that here. I felt pressured and on the end a lot of the time. Scheduling enough employees per shift was also  a huge deal too. With all the marketing they advertise, they should know how many people to schedule a shift. A LOT of the times there was never enough people for a busy sale that they KNEW would be going on. Often times there would be one crew member and two drivers, for deals we advertised. Leaving the one crew member to make every single pizza on their own, with hardly any prep done or dough made. You were basically responsible for prepping, doing MORNING dough, and making sure everything is out on time and you as a crew member would take the fall for everything that night, even if the morning people didn't necessarily do their part. Everything fell onto the night closer for things that weren't even expected of us. You'd wanna be a morning worker if you decided to work here because they get away with a lot more.

1st of all I must say the pizza there is actually pretty good; better than Pizza Hut/Dominos by far

I worked as a delivery driver in the mornings mostly, which meant that I had to do EVERYTHING in the store(the only person I worked with was the manager on duty) from preparing ingredients for the food, to taking orders via phone over the counter,to stockng, to making the food, basic janitorial duties... oh, and of course I ran deliveries.

The only good thing about working as a driver at marco's is that when things were busiest, I was out on the road (being a cook/cashier at marco's you would not be able to escape this!), so I didn't have to experience h-e-l-l in its truest form. That was the only real silver lining for the job, hence the 2 star rating.

The worst part of working there was knowing that, in order to move up in the store(as a shift leader, manager), I would have to wind up working 50-70 hrs a week sweating my balls off over the make-line and near the oven; so for me there was no possiblility of going somewhere in the company. I Literally saw Every manager I worked for(and there were a lot as they came and quit) start out as enthusiastic, and then sloooowly but surely become tired, stressed out, and fed up (even depressed!), and eventually they would start acting rather aggressively as the stress got to them. Sometimes the owners would fill in while they looked for a new victim *echem* manager, but they were clearly discontent with being there, and would fly away as soon as they could get the manager for the next shift to show up(as early as possible).

At first I thought the job wasn't bad (I had just quit a job that was worse, and paid less), but after a while I just felt my motivation drain away(as well as my life-force).

This is not a good place to work, and the HIGH turnover rate is proof of that.

P.S. Please don't hesitate to tip well the poor souls who work there, as they are there more out of financial desperation than anything else... and do it in CASH, and put it directly in there hand, as they may otherwise not get that tip!!!!

I love working at Marco's pizza because I like my GM and the people I work with. We make several different types of food and it's like any other fast food joint. 

However, GMs (General Managers) are constantly under pressure for Labor and Food Costs that get pulled out of their own salary. These GMs are expected to work 50-60 hour work weeks and can get extra labor costs pulled out of their 40k salary just because it was especially busy or complex one night. It seems the upper-management's business strategy is to apply un-ending pressure to the GMs. 

Worst of all is Marco's University. I will be graduating with a 4-year University of Utah Engineering BS this year and I worked at Marco's part-time while studying.  Marco's has partnered with for-profit business school DeVry University to collect data on employee performance and customer reviews and encourages employees to attend for-profit schools. Marco's, can't you just compensate employee tuition anywhere? At least a small percentage instead of setting them up for 4 years of failure?

They also force all their employees to complete "courses" without any compensation. This is unpaid labor and is borderline propaganda education. All of this in the guise of helping people continue their undergrad or graduate school at a  for-profit university like DeVry that takes advantage of students and no big-time employer will take seriously. 

When I worked at Jimmy Johns and Subway they had optional courses you could take that if you completed would allow you to get a small raise from your manager or apply for a new position. Marco's takes it a step-down and requires these courses with no intrinsic benefits.

I think the company just wants free-data and seems to think they can bypass the zeitgeist that data is now a commodity.

I enjoyed working with the people I met at Marco's, but I knew from the git-go that our Area Manager was not a good guy and the CEO's culture is profit over people. I'll be leaving this job soon and it saddens me to leave the good people working there behind to get  brainwashed and analyzed by this corporation,

Every company seems to want to be big-data now without any regard for their employees' or customers' rights.


Working at Marco's Pizza was one of the most frustrating experiences of my life. The management is downright awful — rude, pushy, and completely lacking in people skills. They run the place like a chaotic, disorganized mess with zero workplace culture or professionalism. Communication is nearly impossible, especially with the blue-haired manager who treats the staff like disposable labor and rules with an iron fist over a crumbling, filthy operation.

The store is disgustingly dirty, with no standards for cleanliness or food safety. Many of the employees seemed to struggle with serious drug issues, which management either ignored or enabled. The team was generally low-energy, undertrained, and often not mentally present, making it almost impossible to get through a shift without picking up everyone else’s slack.

By far, the hardest part of the job was trying to communicate with management — it felt like talking to a brick wall that’s actively yelling at you. If you value your mental health, self-respect, or any semblance of a professional work environment, run in the opposite direction.

I loved the people that I worked with, but was completely caught off guard about them letting me go. I was constantly being told that I was doing a great job by my manager at the end of the shift. A good chunk of things in the store, I wasn't trained on, such as prep, cut table, making the pizza dough, cash register, etc. Even after being there for 3 months. I frequently asked for more training, and stated that I wanted to improve. And they incited "performance standards and issues", when again, I wasn't trained on a good chunk of things there. And them stating it was performance related, but also telling me I was doing a great job at the end of every shift, it clashes and contradicts the other. I've lost count of the amount of times where I asked for more training, and stated that I wanted to do a good job, but didn't receive that training. When I first applied here, the job description said I'd be guaranteed anywhere from 10 to 20 hours a week. But more often than that I was lucky to get 8. I wasn't on the schedule for over a week, because they stated that they were training more people, And I was under the impression I was going to put on the following schedule, and then they do this out of nowhere. So make that make sense.  It completely changed my impression and point of view of them. Hours were not great, and very inconsistent. If it was performance related, they should have told me early on, that way I could have worked to improve, and I should have received all around training, But instead, they call me out of nowhere and catch me completely off guard, to where I'm now left scrambling. So now I can't help but feel I was wrongfully terminated. My coworkers are great, but in the end, and management was great in the beginning, but now management disheartened and disappointed me. 

Top Job Titles	Average Salary
Delivery driver 1077 salaries reported	$16.34 per hour
Shift leader 558 salaries reported	$13.11 per hour
Shift manager 111 salaries reported	$14.25 per hour
General manager 59 salaries reported	$49,472 per year
Pizza cook 174 salaries reported	$12.53 per hour

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