assistant manager

team member

associate manager

restaurant staff

delivery driver

Papa Ginos

First day, expect to have your shirt and apron thrown at you while three different people bark orders at you on how to do your job. All three people telling you to do different things mind you. Expect to be told to shut your mouth if you have something to say to management. You don't address the management, especially if they're going out with everyone for their smoke break, which is every half an hour for twenty minutes. Even if someone hurts themselves, you don't tell the managers... they will flip out as though their world is coming to an end. You are told you can advance as far in the company you want... so long as you want to stay a grunt or become a shift leader. Despite the fact the company hemorrhages management daily like rats fleeing a sinking ship. You are made to feel expendable at every given opportunity unless you are useful to the person in charge right then and there. The general manager would often talk about the guy I replaced at the time and utterly trashing on the guy every single chance she got. You are constantly instructed to short change the customer at every opportunity. Do not mention the specials unless they ask, or they're brand new, do NOT give them extra sauce or anything without charging extra, and do not use your insider knowledge to give the customer a deal(ex. if a customer wanted three slices during All You Can Eat night, it would be cheaper to take that deal than three slices straight... we were instructed to not let them know that). Most people give positive reviews of the crew but honestly... I doubt that anyone there would pass a drug test if it came up. Then again given that 99.5% of the crew smokes, which is something you want in people making your food. Think twice about working here because you probably won't be for long.

A great work experience where I have learned the ins and outs of the corporate world. Coming from past management positions at family owned establishments I have learned a great deal of new management styles and areas of focus.
    The most enjoyable part of the job is team member development and customer service and guest relations. Most often than not our team members are currently in high school and are first time employees. I enjoy molding them and teaching them strong work ethic and often having a clean slate to work with. This at the same time can be very challenging because the simplest of tasks can be quickly complicated with a first time worker. 
     At my current location I am the go to manager when it comes to guest complaints and guaranteeing guest satisfaction. There is nothing I enjoy more than to turn a mistake and an angry guest into a positive experience for all and to gain the trust of a currently dissatisfied customer. Mistakes and bumps in the road are always going to occur, hopefully few and far between, but it is winning those guests back than can continue to grow a company exponentially. 
    Last but not least I love my guest that come in on a weekly basis and have become in many cases second families. It creates a wonderful work environment and it makes me smile to know they come back time after time  not only for the food, but for the welcoming feeling they get when they arrive.

I want to first say I was fired through text in a this isn't working out break-up sense, literally those words. I was told every week I was doing the best out of anyone they've hired recently and always asked what else I could do to be more involved and bring more to the table. I got described as a great worker by all management until I just all of a sudden wasn't on the schedule, got ignored/avoided when I would call or text to ask about it, then ultimately let go in a text that read "I just don't think this job is the best fit for you." Then no more contact poof my job is gone. It is my belief that since I was hired during 2020 this place did the most unethical thing and hired me to get the bonus from the government for hiring people then once they got the check no matter how great of a worker I was, they were going to take the money and run. I really did enjoy the job though making the pizzas is fun and keeps you busy through your shift.

I worked here trying to be involved and get whatever needed to be done, done. You'll spend more time in the beginning on a tablet reading about the kitchen and the menu than actually being in there learning what really goes on and being hands on. The managers don't care about the training either, the only time you'll learn something is in the kitchen with someone else who's in the same boat as you teaching you.

A typical day: started off at eight in the morning, cleaning the oven, sweeping & moping the floors. Getting the store ready for the day, afterwards was filled with pounding shells, making pizzas, and taking phone orders.

I learned how to properly cook on a grill, and how to use fryers. Also learned how to take phone orders.

Management was pretty great, good balance of being relaxed yet professional; very respectful. 

When I started I learned that everyone who worked there had for anywhere from two to ten years. So it was like a family, while I felt like a total outsider, I did make some good friends there. 

The hardest part of the job was when everyone would order at the same time. It could be dead then out of nowhere ten tickets would print and people would start flowing into the store, phones would start ringing off the hooks. By far the most stressful dinner rushes I've ever had to deal with, always kept my cool and made it through somehow.

The most enjoyable part of the job was making pizzas with a partner.
One person pounding shells and the other one painting them. Also was rewarding seeing kids get super excited about their pizzas.

I have worked for Papa Gino's since 2012 and have ultimately loved every single day of my career here.  I gained a promotion, friends and amazing leadership skills that I have failed to learn anywhere else.  Working for the company is fantastic, but absolutely has it's cons.  As with almost all restaurant work, you aren't paid nearly enough for the work load and long hours, but personally it is all worth it because I love my location and my team.  While I have seen that corporate can be slightly corrupt and certain members of management (I am a shift leader)  can really slack and break many rules, it is honestly a wonderful first job and the skills are amazing in the long run.  A very fast paced and difficult job all around, but for someone who is go, go, go, you will thrive!

Applied to be Assistant Manager, the general manager could not hire their own management team, so I started as Crew with the understanding I would work my way up to the Assistant position, at the time they had no Assistant manager, I moved up to Shift Supervisor in 2 months, Key Trainer in one position was responsible for training of MIT candidates in 2 areas not one, performed tasks that were outside of the position of Supervisor again in order to move up to the desired position, was told I would be going into the MIT program 3 times, I am still waiting nearly a year later.

reviews never happen, raises it seems only come if you threaten to leave the company, some crew members make more than Supervisors, so the pay is very lopsided, not very competitive considering this location is 2 minutes away from Massachusetts where the minimum $12 an hour and they start crew at $9, supervisors start at $10.25 (at least I did)

does the company need employees, yes
does the company make the employees feel wanted, no

root of the problem

My experience so far has been more good than bad. The job itself is straightforward, and once you learn the routine, shifts are generally manageable. Most coworkers are easy to work with, and store-level leadership usually does their best with limited resources.

The upsides are flexible scheduling, predictable day-to-day work, and shifts that run smoothly with the right team. Good shift leaders make a big difference and can really improve the overall experience.

The biggest downside is how employee behavior issues are handled. One difficult coworker can affect an entire shift, and it often feels like accountability is inconsistent depending on role or title. 

Another downside is limited company-level support for stores. Maintenance and equipment issues can linger, which adds stress during busy times and increases the chance of mistakes.

Overall, it’s a solid job for what it is, but better support and accountability would go a long way.

This job was easy when you got the hang off it. Some of the managers you get for the job will not really train you correctly on how to do your job, it would be team members, shift leaders or assistant managers who put in the hard work  to train workers. The job is very stressful when things are done incorrectly and someone does not help you when you're busy. Working there definitely gives you great cooking skill. However, it is a pain some days. They also would inconvenience yourself and make you do a lot of work that you do not get paid enough to do. The best way to say this is, in order to make a really good pay, you either have to have over 30 hours or become a manager because not even the shift leaders make a lot, they get at least 70 cents more than the team members which is upsetting that we do not get increase in pay rate as a shift leader. It was also upsetting when my job did not inform any of the workers that they were closing our location. I need the money to pay bills.

What is the best part of working at the company?
Being paid weekly and decent insurance options

What is the most stressful part about working at the company?
You are stuck working in a position all day every day with seemingly endless limited time offers which don't actually go away.

What is the work environment and culture like at the company?
Horrible work environment, Upper Management don't offer assistance or solutions, expecting you to do more with less. The culture is that you need the employees so you put up with everything they do because otherwise you are doing your job and their job, while labor hours are also shrunk AFTER losing employees.

What is a typical day like for you at the company?
Get to work, clock in, immediately become a pizza cook for the next 10 hours, get no manager functions done until last 10 minutes, stress and scramble to get everything done, go home, repeat .

In a typical day I will make food, do dishes, and take orders, in addition to any other kind of daily maintenance work that is required of me. Generally there is no time for stopping except on break, but this keeps me busy which I enjoy. The hardest part of the job is keeping up with orders and working with all the other employees so that the business works like a well-oiled machine and the customers leave satisfied. This requires maintaining good interpersonal skills regardless of my own mood or opinions of my co-workers at the time (which can both be quite variable over the course of any given day). The company has always been ready and willing to take me back after each of the breaks I have taken from them (for school, study abroad, etc.) and for that I'm grateful.

Top Job Titles	Average Salary
Assistant manager 179 salaries reported	$19.06 per hour
Team member 163 salaries reported	$16.14 per hour
Associate manager 11 salaries reported	$19.23 per hour
Restaurant staff 2 salaries reported	$15.00 per hour
Delivery driver 85 salaries reported	$8.11 per hour

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