delivery driver

restaurant general manager

restaurant manager

shift leader

crew member

Mazzios

I usually work the night shift, so my day begins between about 2pm and 4pm where depending on the day, you're in for a different kind of experience. I start by making sure we have enough dough made and rolled, enough prep done--some items made ahead of time like sauce, calzones, etc. If not, I address this with the kitchen staff and get it corrected either by myself, another manager, or the cook on duty. I then make sure the Front of House Staff is good to go for the night. I discuss with them any changes in salad bar procedure, any items that had to be switched out, and any other issues that need to be addressed. I count down the drawers being used by the morning staff, count them back to the starting amount, and change them over to the FOH staff for the night crew. Then depending on the night I go where I'm most needed. Sometimes I end up on make table for a while. Sometimes cut table, or dishes. Other times I end up with the girls as part of the lobby staff for a while. Wednesday nights I usually act as a FOH staff member while the GM does inventory. On days that I close though, I usually make sure everyone gets through the evening, make sure they eventually get set up to either close or leave (depending on when their shift ends), and then I start on either catching up dishes or doing books. Both have to get done, but the driver closes dish in our restaurant, so if that isn't caught up, we may be there long after I'm done with books. 

Doing books at Mazzios for me usually consists of cashing out the drivers, counting all the drawers, resetting the safe back to the opening/closing cash amount, imputing vender invoices, and filling out paperwork for the corporate office.

What I've learned... I've learned a lot actually. I've learned a lot about people (good and bad). I've learned a lot about myself. I also learned quite a bit about management, and about when to give a little and when not to. I've also learned a lot about team work and how important it is in a setting like a restaurant. Most of all, I've learned a little about having fun while you work hard, and that's incredibly important, because this job can be very unforgiving at points, which leads me into the next topic. Management.

Management for my restaurant has changed 10 times since I started in Nov. 2007--so 10 times in about 7 years. Most of those management changes happened a year and a half ago. For six months, we went through 7 different GMs, each with an extremely different management style. Because of this, the turnover rate was extremely hight for a while. Then we got a GM a year ago who was fantastic. I couldn't really ask for more out of a manager. He worked so hard that he put everyone else to shame at points. But a week ago, our corporate office sent him off to a different restaurant, and we're going back to where we were about 6 months ago. As for the rest of the staff, it goes up and down. Right now our staff isn't bad. We have several people who work very hard, and are pretty good at what they do. There's no telling, however, when we may get another cycle of lower quality staff.

The hardest part of the job is that I'm a shift leader who's basically taken on the job of an Assistant Manager. Occasionally I'll get a phone call from one of the morning staff members that a manager slept through his alarm and they need someone to open the safe and setup the drawers. I'll get called in occasionally on my days off because as a manager, I have to cover if someone else calls in. What's really hard for me is the changing management and the occasional angry customers. At points, both these things become quite personal, and you may find yourself still angry when you walk in your door at home at 12am. For how difficult and grueling my job can be at points, I don't get paid nearly enough.

The most enjoyable part of this job has always been the relaxed atmosphere of the staff. It isn't like that in every Mazzios, but I love the staff here. I've made friends at the restaurant, and I absolutely adore most of them. This job allows us to play just as hard as we work, and to truly enjoy it sometimes.

Management changes often, high turnover rate as a lot of people who work there are high schoolers. The good employees tend to last about a year and bad employees stick around to run off the good employees. If you have good management (rare) it's a great place and good managers will take care of you and make sure you get the schedule you want. If you work nights and have to close expect to get off late, like Friday and Saturday like 1am or later if you work in a location that has delivery.  High turnover means lots of lazy people but also some gems. Also high turnover means high security and if you're a good employee they'll take care of you, corporate ran which means they sometimes start dumb policies that last about a week before employees stop cause it's a waste of time. The job itself isn't hard and quite chill, it's the others employees who make it hard, if you get a good team you will really enjoy your job, but if you have one bad employee on your shift expect them to drag down everything unless everyone bans together to hold things together. They complain about labor a lot even though the labor goal is basically impossible so don't expect the have a regular schedule, also schedule cuts except managers because the managers are usually already stretched thin. If you can get in as a delivery driver do it, they make the most money and get the most hours. Also they have health insurance but you HAVE to work a minimum of 30 hours a year. If you work 29 average you loose it. I'm not kidding. Also they have yearly bonuses of you work a year with their health insurance and don't have to take time off sick but once again, if you work even a second less than 30 hours on average it's gone. Not. Kidding. No free lunches, 50% off food. No breaks, unless you smoke then you get a million, time goes by fast cause you're gonna be working straight through your shift more often than not. Also pay is meh. Cooks work HARD and don't get tips. If you work up front you get tips

TYPICAL WORKDAY
Depending on the time of day, a work day will include prepping pizza toppings and ensuring all resources are well stocked. Taking dine-in/carry-out orders and/or fielding phone calls for deliveries is the norm for any given minute. Deliveries will take me throughout various parts of the city. I will occasionally help with making pizzas.

WHAT I LEARNED
I developed a better sense of prioritizing tasks, namely in deciding which deliveries to take based on time and location, when multiple tasks had to be completed at once.

MANAGEMENT
I've worked under four different managers during my time at Mazzio's. My two original managers and my current manager (different location) have been very awesome. They are understanding, level-headed, and listen. My previous manager had none of these qualities and served to create tension and animosity from virtually everyone. He literally made several us dread coming to work when we actually looked forward to it.

CO-WORKERS
Despite varied personalities, everyone I have worked with have been a joy to work along side. Several I would even consider really good friends.

HARDEST PART OF THE JOB
Having to depend on half my income coming from tips...and working in an area where most people refuse to tip. Delivering in an unfamiliar area (since moving to a new location, this is very frustrating as there are more streets and locations than before).

THE MOST ENJOYABLE PART OF THE JOB
Having good co-workers and management to work with and even joke around with. Getting that rare tip that makes me feel like I just struck the lottery (like a $32 tip for a single large pizza or the customer who tipped in cash...AND a box of chocolates during Christmas). Having shift-leaders who personally go out of their way to "fight" to get me a promotion or at least a raise long before I've been there for a year.

This job absolutely helped me grow up. I worked for the company for ~5 years, & it has extremely showed me realms of the world I didn’t know about. Management can be fantastic on either a personal level or work level. I’ve had managers that would be drunk within an hour of leaving work on busy days that you couldn’t ask for any help or advice (knowing that you were new to management). My first boss told me he made me a Shift Lead/assistant because I was pretty much the ONLY person who didn’t say no (after asking 6 others). If you’re good, you’ll get a lot of hours & ALWAYS have that expectation set on you- cannot have bad days. If something personal/unexpected  comes up, management holds it against you. You will meet a lot of friends here & it’ll be absolutely a family environment. You’ll have your favorite people, people you like but can’t trust, fake friends, people who hate you, people you hate… There is more or less NO training either. Don’t take it personal if your “trainer” doesn’t want to train you. Chances are, they’ve already trained the last ~5 people who have came & gone for their own reasons & it’s tiresome. The pay is NOT great. I was making $11 as an Assistant Manager- & that was sometimes higher than others. The stress level is high, but I enjoy the fast paced atmosphere. Yet at 24, I went to the ER one night for stroke related complications. The BEST advice if you work here, don’t take anything too serious. It’s just pizza. Don’t let this restaurant ruin you. Some locations are WAY better than others, listen wisely!!

Mazzios created a high energy place of employment always had room for advancement challenged in making store employees customers and product top notch every experience every visit every day!! Enjoyed the training of hiring new employees for new stores in Arkansas area. I learned to provide a safe work and social environment in our community I will carry throughout my lifetime!

The company has great company programs for each level of crew members always encouraged each member in expanding their own creative ways of training others in their strong suits wh n learning that team work is what made each individual unique while remaining the same as one person.
Taught product safety and appreciation I opened 4 full service stores for the company sadly closing them also the feeling of complete satisfaction that I had trained young men and women not only their jobs but seperatly training them in different ways of handling situations in their own life's

A typical day at work is just taking orders, assisting with customers' needs, folding pizza boxes, and making sure items stay stocked and floors and tables stay clean.
I learned how to handle issues with customers quickly and effectively while remaining friendly and courteous to them and their concerns.
The management at my location did their job very well. They were also very understanding and forgiving in cases of emergencies and such. The management was very easy to get along with, but definitely made sure you did your job.
Most all of my co-workers are friendly and fun people to work with. I never really encountered a big problem between workers and myself.
The hardest part of this job would be when it gets pretty busy and you get angry or frustrated customers because the buffet doesn't have much on it or wait times are fairly long.
The simplest or most enjoyable part of working here for me was folding the boxes, I got to be very very quick.
Overall a great first job.

Mazzios is a very slow company with a lot of chaos. This is a okay job for high school students, you earn some money and the job isn’t that hard especially in the post covid-19 days. When I worked there it was very slow most of the time except weekends and the occasional buffet. I liked my managers for the most part besides one and my coworkers were my friends. I was part time so I received no benefits, and the pay was very little which was fine because of how slow it was. Don’t expect a raise at all, I worked there for 2 years and only got paid more because Arkansas raised the state minimum wage. I know a manager there that made the same amount as me so they don’t pay managers that well either. The company is always going through people at the top and is always changing stuff around to the point that it’s annoying and just gets in the way of the workers trying to work.  It’s basically impossible to get fired as long as you just do your job and don’t do something inappropriate.

The most enjoyable part of Mazzios Italian Eatery is,
The consumer. Of all ways everyone is a consumer. From this management experience from walking in to walking out, I realized life isn't always going to be fair.
Life experience let me know the Lord,.. creator of Heaven and Earth will always have my back. Success as a positive member of society from my human experience for me to be this way is a given from an Awesome change. I would respect the persons who created this Modern Hospitality. I haven't personally given these times a hand shake. The occasion with this store motivated me to realize who I have become as a person,.. continuing the blessings that the Lord having time for acceptance. I appreciate all who has healed me up of understanding meeting me  was more than negative. We all who are positive  might never forget who they have meet in this life time. I hope with a continued renewed of life. The Italians have great creations. Them I cannot unrespact

A typical day at work and The responsibilities of a Shift leader/Manager is to run the store during business hours and to open or close the store. To take customers orders, run cash drawer, make and prep food, maintain order and keep employees working. Lead Server/Bartender wait on customers and take orders, run cash drawer, take and cashout togo orders. A Lead Server is also in charge of opening/closing the front of the store, as well as checking out other servers and examining their opening/closing duties. Teller A Tellers job is to run a cash drawers, doing withdraws and deposits. Give referrals to sales about opening accounts. Dealing with customer complaints. Providing friendly customer service. Selling food and alcohol to the customer. Maintaining correct amounts at end of the shift. 

I've learned management skills ( delegate tasks, oversee co workers , manage issues that arise and to close books). I try to keep my work environment friendly so as to make our work experience more pleasurable. .

I started at the bottom and worked my way up to management. I enjoyed my job at first but then it turned into running the store with just a skeleton crew for help in management and then me having to pick my kid up, which was something I openly and honestly layed out at the beginning, became a possible issue for me moving up. They also have had a few managers running the store doing higher level positions at lower pays. That happened to me once and a couple other managers I know of. The pay is lower than most places and they ask for more work or hours than it’s worth to be honest. Accruing PTO and sick time only apply to salary management. Would not recommend if u have a family or want any kind of work/life balance. I worked here on and off for 10 years and finally I cut that safety net and I’m not going back. 

Top Job Titles	Average Salary
Delivery driver 4 salaries reported	$16.38 per hour
Restaurant general manager 42 salaries reported	$53,155 per year
Restaurant manager 11 salaries reported	$48,870 per year
Shift leader 2 salaries reported	$17.31 per hour
Crew member 33 salaries reported	$12.18 per hour

Working at Mazzios: Company Overview and Reviews

Mazzios

Mazzios Ratings

Popular jobs at Mazzios

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected