restaurant manager

line cook

host/hostess

server

pastry cook

Sugar Factory

Working at Sugar Factory has helped me appreciate people from all walks of life. Every day is a new day at work, because everyday there are new tourist that visit from all over the world just to come here! I've learned how to understand retail more deeply as a business and not just through customer interaction. I have a deeper understanding of operational activities where as I have always been keen on the core value of offering exceptional customer service. My AGM and Director have taught me a lot about running a fast paced, and high volume business that I have not learned in slower paced shops I've worked in previously. The hardest part of my job is keeping every employee engaged and inspired at all times because they are all different and have different personalities so you have to treat each one as an individual to ensure the best results from each one. The best part of my job is that its FUN! What an amazing concept to have a store that sells candy and cool novelty and apparel, connected to a restaurant that sells sweet and delectable food to complement the shop! There truly is never a dull moment.

This place is horrible. I worked as a hostess and the 3rd day I was being trained, another host quit and they decided to spring a double on me. I had no choice whether or not to do it, they forced me and as it was my third day I wanted to keep the job because I was desperate to work. As I continued to work there, I slowly began to realize that the managers use your to throw you under the bus. The restaurant will be full and there will be a ton of reservations, and you turn someone away/put them on a waitlist and the manager will come over and tell the person they will get a table no problem, then leave you to deal with angry customers who come in after for their reservations. I was also not given breaks during 12 hour shifts, not fed (had to have the guys in the chicken make me food secretly), and left alone with out any access to a manager or higher up very often. I was overworked, not listened too, not supported, and overall very unsatisfied with my job. I quit and never looked back.

A typical day at work I was accompanied only by one or two other workers and we had a great sense of teamwork.  I learned how to make the store's world famous specialty cocktails and how to clean certain machines.  As I was promoted, I was in charge of evening reports, counting the registers and locking up the store.  The most difficult part of the job was taking inventory and placing orders for alcohol, fruit, utensils, cups, etc. because it was very time consuming due to the volume of items on my list.  The most enjoyable part of the job besides my teammates was having the opportunity to be a full time bartender and learning how to supervise and guide other employees.

Work-life balance
There isn't any

Pay & benefits
If you like working like a dog with no benefits in sight them go for it. The money is not as good as the management would like you to think. You can make the same amount of money anywhere else if you know how to do your job.

Job security and advancement
There isn't any.

Management
If you like being talked to like a child by a general manager who is condescending and patronizing then go for it. You can never find a manager when you need one. Most of the time they don't care.

Culture
This place sucks. It's as ghetto as ghetto can be.

Overall
They keep failing they're health scores. The kitchen is disgusting. No one wants to keep anything clean. It has to be one of the worst restaurants I've ever worked at. Once hired good luck getting any shifts.

A typical day at the Sugar Factory is never dull. On any given day the MOD might oversee several birthday celebrations, control the store music, be required to run errands for highly demanded menu items (candy/syrups), take inventory of retail & bar candy, respond to unique requests of guests, book +20 people reservations, respond to reviews/comments online, interview & train new staff members, complete daily sales reports, and resolve conflicts. The atmosphere is fact-paced but there is always fun entertainment with fountain-sparkler lit birthday celebrations, employee dancing and singing, and smoking dry ice cocktails.

An average day is about 10-12 hour shifts (yes, around 4pm-4am on weekend nights.) No food or cigarette breaks during these shifts (unless of course you sneak away risking being fired.) Lockers are broken into and stolen from which happens quite often, with no consequences. Management is spiteful and mean, verbally abusive, and has no regard for staff well being. It is almost a regular event to have at least 5 employees' missing paychecks every pay period. Do not work banquet events - you will not receive tips for that event that you are promised, but also your bi weekly paycheck will be retracted by the company. Management does nothing to resolve pay issues.
Most enjoyable part - leaving at the end of the shift.

I worked in retail never was interviewed for the position Worked there for about 5 month conditions are terrible. Very bad smells in the restaurant and kitchen. Workers were forced to work without any a/c while the managers sat in the office with a cool fan . Managers still allowed guest to come in with no warning that the a/c is broken .Candy sold there is very unsanitary and I’ve had food poisoning from them 4 times due to the lack of organization and the cross contamination goin on in the kitchen. Kitchen workers touch raw food with there bare hands. No benefits no direct deposi. Check are constantly late . Checks are constantly missing as well as

This place has a high turnover rate for a reason. Firstly you don’t collect tips for your first week of shifts, meaning if you have to take a cab or rideshare home you better have some money saved up. At $30 a night to get home from work, I couldn’t afford to finish out my first week. If I didn’t make $30 in tips on my first collecting shift I would’ve been taking a 60 mile walk home. I have years of server experience I shouldn’t have to wait a week to collect tips. 
The person originally assigned to train me refused to, and another employee talked to a manager about it so I was reassigned. On top of that the original trainer was very very rude to me during my time there.

Sugar factory is the most poorly managed establishment I've ever been to or worked for. I worked for a new location and although all of the employees were still learning they wouldn't turn customers away. On top of employees needing to be trained they were understaffed so bartenders were waiting tables, bussing tables and it was just a mess. I wasted money on my uniform and felt very disregarded in the end. Don't waste your time unless you go there and see that things are running smoothly first.

At the San Antonio location the managers are next to incompetent aside from the general manager. Management plays favorites when it comes to scheduling. The tip pool is never accurate and there’s always missing money. They definitely get you in the beginning and say it’s awesome working there and you’ll make a ton of money, but unless you work 30-40 hours, (which is next to impossible because they’re always cutting hours and on management about labor costs) it’s not a lot of money for all of the work you’re required to do. 

Top Job Titles	Average Salary
Restaurant manager 2 salaries reported	$70,000 per year
Line cook 4 salaries reported	$17.75 per hour
Host/hostess 8 salaries reported	$13.00 per hour
Server 1 salary reported	$12.63 per hour
Pastry cook 1 salary reported	$90,000 per year

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