restaurant manager

kitchen manager

restaurant general manager

pizza cook

cook

Piesanos Stone Fired Pizza

Best part: I’m seeing progress in mine and others positions

Worst: the communication through managers/ scheduling

Started as a host, then worked my way up. But in between host and serving I was told I couldn’t serve until I did carry out ( which is understandable) but then it took about 7-8 months for them to actually follow through with it, and I had worked everything else in between. The pay isn’t bad, but sometimes the hours are a bit competitive between the minors and the FOH staff. I saw a comment from a manager on here and I think I know which one it was ( they weren’t the best manger but would’ve been fine in a minor management role instead.  They  said that the old staff was running out the new ones, except I watched about 4-5 new hires walk because they got put on a stupidly busy night on their second/ third day of training, they were not prepared or told on how the atmosphere and space would be prior to that shift. Some of the managers don’t have the greatest communication skills, and the new managers that come in just expect to  get the respect from the entire store and get upset if they don’t get that, but they’ve all worked on it and are great right now. Not gonna lie I’ve had some odd 5-6 jobs before this one and it’s by far ( like would win the iron man race) the best job I’ve had ( even though I want to walk out sometimes). Love this place so much!

The job itself was not difficult. Had a simple menu and easy to learn. Cross training was available to those who asked but for the most part, they tried to keep you where you were the strongest.  Both upper and middle management were very reasonable and helpful.  Every month did an employee of the month celebration and the person received a cash prize.  The GM Steve made sure to help when and wherever possible.  Even went as far as providing goodies (which was very often) for good feedback scores.  They were always willing to work with people's schedule to make sure it provided a balanced work/personal life.  The hardest part to me was trying to get those who considered it "just a job" to really care about what and how they were putting out food.  This was a 2nd job for me so my knowledge of culinary arts made it seem simple. Overall this specific location gets a B+ and nothing really bad to say about it.

I left Piesanos because I could not move into a full time bussing/host position. I could never depend on most of the dishwashers to work hard, or even show up half the time, and so I ended up pulling their weight. No dish crew during the day so expect a lot of dishes when you clock in for your evening shift.  I felt that management was too busy being everybody's friend instead of managing because there was no reprimands for not showing up. Basically it was a popularity contest. Help however was provided at the end of the night which I did appreciate.  I also appreciated the servers who took the time to organize the dishes in the window during peak hours. Thank you.

Piesano’s was a fun job at first. Learning all the ingredients, pizzas, calzones, brownies, etc. Still there was workers who would purposely act sarcastic in front of their friends just because they were unable to train me to be a better pizza maker. This place was softer than Charmin Ultra, I would rather be homeless than a rapper and a Lord of the Rings geek shame on my name publically. Especially if they’re favored by labor and time. Ouch. It’s not their fault, it’s a family owned franchise so every step inside the restaurant feels like a home. And do families fight often? Well if you want to work here, you’re going to want to work here if you want to see yourself from dishwasher to line cook to possible CEO to whatever high position they have. Just be warned from me that they will expect big expectations from your pizza making skills and again good luck. 

The food and ingredients are decent. The management team does not care about making any changes to better the place which is probably why none of the servers make money or have any job any happiness. The staff itself is mean to each their there, with a big bullying problem but since it doesn't deal with money the management team doesn't care.  They let people continually break rules and pick favorites. Most of the servers can't even keep a drink refilled. The takeout does more sales than the dining room and there's reason for that. 
One big pro is that it's a pizza place so waiting on tables is like super easy, management doesn't care about table service center standards!

Work-life balance
Its good

Pay & benefits
My pay  at Piesanos Stone Fired Pizza are To low.
No benefits worth mentioning here.

Job security and advancement
In terms of job security at Piesanos Stone Fired Pizza, i belive it is possible.

Management
In general, managers at Piesanos Stone Fired Pizza are nice,this need better training on conflicting views with their team members and how to handle drama properly.

Culture
Collaboration with my colleagues at Piesanos Stone Fired Pizza most were ok but had a few issues with other's

Overall
My experience working at Piesanos Stone Fired Pizza was great with the guest and alot of the coworkers.

start working stay work till get off clean before leave the shift check make sure all things done.
Everybody help each other with out asking that very great it’s a team work well cuz company owner , Gm , Manager, Supervisor the best.
Great culture here this the best 
Kitchen so clean food so fresh work here they give us like a family help take care understand forgive wrong give a chance a lots customer a lots tips flexibility time work pay on time friendly place kind never have a fight or argue. Hard is kids talk a lots work less not clean 



A typical day starts with server checking section & board for updates; managers typically do not give updates on soup or 86’d items, specials or deals going on. Management will also promise insensitive for things like most reviews & not deliver. Concerns are seen more as complaints and result in consequences in sections and scheduling.  Running side work silverwear, ice refill, cup and plate restock. Nightly side work sweeps section, roll bucket of silverwear, & designated tasks; more if closer. Typical leaving time 10:30pm weekdays & 11:30 pmweekends.

What is the best part of working at the company?
The food is great.  Management is very green

What is the most stressful part about working at the company?
Having to do not only your job,  but your supervisor's job as well.

What is the work environment and culture like at the company?
Rampant nepotism.  Friends and partners given best shifts while everyone else does their work. It's toxic

What is a typical day like for you at the company?
Set up the restaurant for the real servers who got the best sections, cut early then you get to do most of the sidework. You spend the majority of your shift doing side work while getting few tables.

The coworkers were the only thing to ever look forward to coming in to work. At first, was a very fun culture and atmosphere to be apart of, that slowly turned into a very miserable , emotionally abusive work environment. Good mangers pushed out and replaced with toxic mangers that would belittle you, overwork, and flat out be disrespectful. It was a very simple job and a very easy place to work at if your looking to start in the restaurant industry. But do not expect this company to promote and encourage promotion. Very much a dead end job. 

Top Job Titles	Average Salary
Restaurant manager 36 salaries reported	$55,764 per year
Kitchen manager 18 salaries reported	$55,750 per year
Restaurant general manager 8 salaries reported	$66,500 per year
Pizza cook 7 salaries reported	$16.86 per hour
Cook 7 salaries reported	$17.07 per hour

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