shift leader

restaurant manager

grill cook

assistant general manager

assistant restaurant general manager

Nandos

Absolutely a horrible place to work. Left after about three months.

I worked as a cashier and occasionally a host (usually had to do both at once since we were understaffed and whoever typically hosted needed to be a runner). The job itself is “easy” just like how every other customer service job is “easy.” It’s easy in that it’s taxing and tiring especially when you only get scheduled for night shifts or double shifts. Managers made us count our till, which is not common practice and wasted so much time during closing shifts when we could be closing and cleaning and stocking our space! Being scheduled until 10:30pm meant closing the restaurant at 10pm and being done at 11pm since we had to stock individual sauce cups because of COVID-19. Nothing felt efficient. Plus, as a cashier you’re working NONSTOP especially on busy shifts. In my three months I got a total of 7 breaks. And I always worked more than 6 hours (I believe 5 hours is the minimum to receive a break!). I was just taking orders and refilling sauces and stocking and running back to get ice for customers since the soda machines didn’t go back into use until the near end of my time there. Had to bring tableware for guests if they walked away without it, even when there was a long line and I was the only cashier. Sometimes they’d say a fellow cashier shouldn’t take orders so quickly otherwise the grill would get backed up. It was just chaotic and confusing. 

As a cashier working DURING COVID-19 PANDEMIC I had to stand behind the register immediately next to coworkers because there’s only 4 registers, one of them the manager register where they rarely were. It was always cramped and I felt so uncomfortable especially when transitioning in/out of shifts and typically 3 people are crowed in the small space, one of them being the manager assigning you to/out of the register. Individual plexiglass slabs at each till didn’t do much to make me feel safe when guests stood at the open gap between the glasses.

Coworkers always needed to pull mask away from face to speak louder to guests, some walkers around the back of house with no mask at all.

Management didn’t seem to do much outside of watching the grillers grill and hop on to help the grill when it got busy. They rarely ever helped cashiers, and when they could’ve helped they sat eating lunch or talking with a fellow manager. The former restaurant manager was incredibly rude, especially to guests or delivery workers who were waiting on late food. It was ridiculous his tone with people, I’d expect responses like “Sorry ma’am you just need to wait!” from an employee who didn’t care. Not an experienced restaurant manager who should know how to compose himself when multiple people are asking where their food is. 

I was stressed all the time working late hours especially when they extended them and I was so horribly unhappy working there that I sent my resignation letter as I got home one day at 12:30am.

Don’t work here unless you’re desperate to save money like I was. Even then, find somewhere else. Literally the pay and tips were the only positives. 

It is a different story for everyone.
In my experience, the company can be contradicting to its own values. Some people of the management are incapable of work under pressure, and attack all their employees with their emotions. Some managers were good, but those were not taken seriously by corporate. Sometimes they tend to hire whoever applies, eve if that person is not suitable at all, and you were supposed to “deal with it”, instead of them addressing it. I personally would NEVER work there again.

 I worked at different locations for support. They liked how I worked but would take too much advantage of it. One time I had to relocate to another location because I couldn’t handle anymore working at the location where I was hired, and I was done with some people and with my general manager, and I was also overworked. I moved to another store with the hope that things will get better, but they did not.

Now, the payment isn’t bad, but they refused to pay us more -even during the pandemic- just so they can make ugly shirts, and souvenirs no one asked for. Employees weren’t taken seriously nor the managers by corporate.

My advice? Don’t work there. However, the restaurants are pretty and the food is really good! Nice place to hang out! Excellent African music and drinks are alright. Family friendly, but not employee friendly. 

Not all locations will have horrible management, keep that in mind, but corporate will be the same and you might have to deal with that. They tend to hire incapable people just to fill up a spot. If you really need a job, I guess you can try it out, but that was my* experience.

Having worked plenty of jobs in customer service, I must say it is one of the most energizing work environments I've seen. Management cares about their employees and everyone is equally appreciated. There's a diverse group of people, yet it doesn't feel disjointed. Co-workers are friendly and even chatty, which is a pure delight when compared to other jobs on the market. Everyone is motivated to accomplish well-maintained routine goals and because of that collective effort, the team can finish all tasks on time and doesn't crumble under pressure even in hardcore scenarios like catering orders, events, or usual rush hours. 

Nando's feels like a welcoming place. They will recognize your effort whether you want to work in the restaurant industry or just have this job as a part-time gig.  Team building is not pushy and everyone is willing to provide guidance when needed. I must say that it's not the easiest job out there - it can be hard at certain times of the day, but the overall atmosphere makes those hours tolerable and even enjoyable. If there are any downsides to this job, they are pretty minuscule and are common occurrences in the industry. I've had jobs that didn't require as much effort as Nando's, but they didn't have the culture that this company has. I would honestly take a pay cut if they asked me, which says a lot. Overall, I would recommend this job to anyone who is considering working in the restaurant industry.

i don't mind multi tasking but not for pennies a day the amount of work was not worth the paycheck... it started out great i mean the company made me fee like i was at home however after a month of constant changing of management my hours was dropped by a lot. not because i was a bad work (i was one of their favored employees and was constantly praised for it even helped a few people get a job there) but because the managers didn't know me and constantly hired new staff.. i was making on a average of $500 bi weekly to barely even $90. I couldn't even pay my bills and if i gotten a part time job they found out and raised my hours so that i couldn't take the job (even whispered possible promotions to me if i stick out the dry spell)... nando's teaches that with great costumer service hard work and positive attitude you will excel in the company, however if you new general manager don't take the time out to know their employees but instead hire new ones and cutting the existing worker's hours... what does that say... well i was fired (by yet another new general manager) and this one i've trained personally. what does that say nando's doesn't care about their employees you are all replaceable.. they do offer great pay and benefits but what they don't say is that the bigger your raise the less hours you get to cut the cost and the benefits are for full time (they will secretly change you to part time just to cut the cost)

Communication, confidence, leadership! I start my shifts with a warm welcome from my staff, i am informed by other managers what has been done and what needs to be done and start there, i come in for PM shifts mostly so the first thing i do is check fridge temps and food temps, this ensures food safety is being met, the next thing i would do is safe check, managers do three safe checks per day. I will then go out on to the floor (main restaurant area) and check what levels need doing ( how much chicken we will need before the rush) I will then brief my team and follow up with expectations I need from them and ask them if they need any support from me I am there to help! With each team member I have on shift they all have separate responsibilities on each station I am there to make sure each station is being done correctly and support if needed, I also make sure that customers are having the experience they deserve when dining with us. When it comes to closing my job is to cash up, check dates in restaurant and temp checks again, my job is to also check each employees close this allows the restaurant to stay at a clean environment.

First thing in the morning I double check orders that must be produced for the day. Give staff direction and assist with production and packaging. 

I supervise delivery times via texts and phone calls. While I am meeting new clients, purveyors and/or conducting interviews. I meet with at least one team members daily to coach and /or counsel. 

I end my day by meeting with supervisors to discuss the day's challenges and successes. The order schedule for following the day any product or equipment needs or concerns. 

After the meeting, I review production notes for next day make prep lists for the next day with delivery time and account names. I check the inventory against the previous day minus  production. I place all orders needed.

I have learned to be successful you must be diligent,honest and insightful. Sometimes the hardest part of the job is not letting people know all the potential you see in them.You have to show them in baby steps because the enormity of it can be overwhelming.

The most enjoyable part of it is seeing the successes that occur on a daily basis. While watching your people grow as individuals and overall as a team. Focused with a "Hive" mentality on one goal to provide the best quality service consistently day in day out.

Last year, I briefly worked over the summer at Nandos at the Gambrills location. Hiring process was very easy and all of the managers and the employees that worked there were extremely helpful and welcoming. This was definitely a different shift from my previous job before this, in terms of how the managers care about the wellbeing of their employees and that working there feels more like unit rather than separate. I worked here part-time between 25-30 hours a week and it is a fast pacing job especially on the weekends but nonetheless it was a fun place to work at. You can tell that this Nandos really values customer relations because I would constantly see regulars and how the managers and employees engage with them which lets you know the positive energy that surrounds this place. Hardest part of the job for me was to overcome my shy shell in talking with customers while learning the new menu items and such. However, I slowly overcame that thanks to the encouragement from everyone. Other than working with the lovely people there, one of the other perks is getting a free meal after every shift especially when you've worked all day and there's no places open around, it really helpful. All in all this Nandos is a great place to work and also build your skills in customer service.

Working as a cleaner/dishwasher at this place is only half the job. You also have to prep raw chicken and bake them in the oven. They don't mention that in the job description as far as I know. They also don't mention that it's primarily a Spanish speaking facility. If you cannot speak Spanish, You're at a disadvantage. 

Being the evening closing cleaner/dishwasher is a nightmare... On top of the usual dishes, you also have to clean the floors and walk-in all by yourself. You'd be lucky if you receive any help. I often find myself leaving up to 2 hours after my shift ends due to a lack of assistance. The FOH members all work together to clean the front while I'm by myself cleaning the back which in my opinion is a 2 person job.

I was also working 6 days a week for a month since they had no other evening cleaners. They violated my availability.

Most of the managers are also rude. I even caught one playing games on their phone when they could have been helping.

This job is very stressful. Ended up quitting after only 3 months. The culture and pay is the only good aspect of this job. I'm of a different culture so I couldn't fit in. 

I am currently working with Nandos at Sheikh Zayed Road. We serve one of the best tasting chicken in the world. Its been a new experience working with a Restaurant with Delivery concept. I have completed 1 year and enjoying every moment and with challenges thrown at us as a TEAM.

Learned Delivery Concept, Dispatch order, Delivery Queries, Co-ordination of Delivery with the Call Centre or Customers.

I report to Restaurant Manager who is co-operative who supports at difficult situation and give positive feedback and necessary training.

We have built a strong TEAM of professionals, who have been trained to support at all levels and at handling difficult situation, understanding the challenges and getting answer rather than getting questions.

The Restaurant currently has 2 floors which becomes a hindrance at times to keep an eye on to maintain good customer service.

The enjoyable part we believe working hard and Partying harder, at once our target is achieved we have a monthly parties and quarterly Rewards and Remuneration.

Working at Nando’s is a rewarding experience characterized by a lively atmosphere, strong team spirit, and opportunities for growth. The company’s culture emphasizes fun and inclusivity, making it a great environment for anyone who values camaraderie and positive vibes. Staff members often highlight the supportive management, which encourages open communication and values employee feedback. Training is thorough, ensuring that everyone feels confident in their role, whether on the restaurant floor or in the kitchen. Nando’s also offers flexible scheduling, which is ideal for students or those balancing other commitments. Perks like free meals during shifts and discounts outside of work add to the appeal. Additionally, there’s a clear path for career advancement, with many staff members climbing the ranks to supervisory and management positions. Overall, Nando’s stands out as a fantastic place to work for those who enjoy a dynamic, team-focused environment.

Top Job Titles	Average Salary
Shift leader 19 salaries reported	$20.79 per hour
Restaurant manager 4 salaries reported	$64,500 per year
Grill cook 3 salaries reported	$15.83 per hour
Assistant general manager 1 salary reported	$63,000 per year
Assistant restaurant general manager 1 salary reported	$63,000 per year

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