cook

cashier

shift manager

assistant restaurant manager

general manager in training

The Buona Companies

Working at Buona is a demanding job, a typical day is 12 hours straight thru, no breaks. Managing my people to ensure quality product and great customer service, Many thing's everyday are thrown your way and you need to handle them all. You are responsible for hiring, training, retaining employee's. Paperwork, evaluations and termination. Following all company policy's, handle any guest complaint's so they leave with a pleasurable dining experience. All ordering, checking in orders, putting them away with proper rotation. Catering, following recipes. Maintenance and cleanliness of the store as well as repairing and fixing as much as possible. Doing budgets, setting reachable goals for yourself and other manager's and employee's to obtain the budget's. Follow up on all activity. Understand profit and loss statement's, know where to cut to be profitable. Run numbers such as labor and food cost. Do inventorty daily as well as full store inventory monthly. There is plenty more that fall's threw the cracks on a daily basis. I have learned all of these things very well. Management depends on volume of store, most stores I have been at have been a general manager and 2 or 3 co managers, I have been both general manager and a co manager for both Buona and Domino's. For me teamwork is very important, everyone has to be on the same page and have the same goals in mind, this is when proper training comes into effect. Talking employee's in and out of position to get them focused on the shift, also being respectful when asking something of your co-workers goes a long way in getting the best performance out of them on a daily basis. The hardest part of the Buona was lack of appreciation by upper management (district managers and owners) The most enjoyable things were getting to know everyday customers, and making new customers smile or enjoy a dining experience. Teaching younger generation a trade.

If I could give less stars I would, for an Italian based resturant this place was horrible. Nobody besides me was Italian that worked there, they had no sense of taking care of their employees. I had to take 3 HOUR lunch breaks and every employee that wasn't a manager had to pay basically full price for their overpriced menu. Honestly the food was mediocre. I was made many promises to go to drive-thru and get a raise but that never happened because people were quitting left and right all the time. Still to this day they have a NOW HIRING sign in the front of the building and I worked there like 2 years ago. I remember the last straw for me was hearing the manager on the phone with a co-worker. The co-worker said he wasn't coming into work because he didn't get paid enough and the manager told him don't worry about it we'll get you more money but we need you to come in tonight then hung up. I was literally 2 feet away from him. All the management with unintelligent, biased and all together not worthy of their title. In the long run, if you want to work here it won't be for long.

A typical day depends on what days you are likely to be put on. Sometimes, some days would be busy unlike other days, it can be very busy. I learned that Buona in a sense is like Portillos. They both have the same items on the menu mostly, but the environments are different. Management can be a little tricky at times because it does change constantly. I have had 3 different managers since the time i started working there, but all the other shift leaders and general managers have changed. It is constantly changing. The culture is mostly teenagers who don't care because it is a job and I feel that they are able to do what they want half the time. The hardest part of this job is the schedule. They do not give employees what hours they want. I want more hours, but they don't give them half the time. I feel it is hard to move up in this job because I have been there for a little over a year and a half and yet to learn everything that can be taught to me. They don't like to advance people sometimes. I enjoy some people there, but sometimes some employees sit on their butt and do nothing and they don't do anything about it.

I think this job was a really good first job, not because of the benefits or anything, but because it forces you to learn how to work a somewhat stressful job. Not so stressful where I want to quit immediately, but it gets the right amount of busy most of the time. I think it was a good experience for me at first but I am a little annoyed at how they won't give you a 6 month review(how you get a raise) unless you ask them to, even though they promote it? Managers are truly a gamble. 4/5 managers at my location are great and they make working there better because they work WITH the team instead of just watching them. The fifth manager, the store manager, is the one truly souring my experience working here based on how she handles giving out raises and certain practices she does that doesn't seem to be "of Buona Standard". 
As long as you are adamant about getting a raise every 6 months, working here would be fine, especially once you make friends with your coworkers and managers.

At Buona Beef I would typically hold 3 different types of jobs. I would either work the cashier, prepare the food to be taken to customers, and lastly bringing the prepared food to the customers. I learned how to use a cashier as well as learning in a fast paced job. I am now more understanding of customer service because I was the one customers were coming to with requests or information. The management overall did a mediocre job. I enjoyed working with the other co-workers because they were relatively close to me in age. The hardest part of the job was constantly doing different jobs at a fast pace. This became easier after time practicing. The most enjoyable part of the job was meeting new people on a daily basis. 

At Buona Beef, I was pretty much opening the store and closing it every saturday, which happened to be the only day I was scheduled to work or at least called in.  I was working only a slim 5 hours a week, if that.  I'd be scheduled to work a two hour shift one day in a week and be called not to come in.  On a good note, I received a lot of experience working with customers and be quick to think on my feet while working the front of the store and drive through pretty much on my own at the same time.  I got along with my co-workers and managers.  The hardest part of the job were probably the hours I was scheduled to work but not working them.  The most enjoyable part of this job was probably all the responsibility I had taken.

I have worked at Buona for about 3 years now. There have always been issues with management being professional. However, recently it has become a particularly draining issue. The management constantly engage in petty drama and issues with each other and their employees. We also constantly run out of basic supplies like napkins, forks, fries, etc which is embarrassing for a restaurant. The only good parts about the job is that a lot of the people you work with are really enjoyable, the pay is decent, and there is a really good discount on food. 

I was drawn to Buona due to their rapid and continuing growth.  This growth is a gateway for the employees to grow with the company as well.  Buona is driven to development, grow and promote employees internally as much as possible.  These are not just words.  I've seen it happen repeatedly over the course of time I've been with the company.  Top performers with the drive and a positive attitude have the potential to become a manager.  This applies to ALL levels of employees - BOH cooks, Cashiers, etc.  If you have the drive, you can make it happen.

To be honest when I first started working there they promised me full time but after the first week my hours went to a maximum of 23hours a week and to top it off they would call me an hour before my shift started to tell me not to come in. I was supposed to be promoted and was apparently going to be trained at Foh but with little hours they could never get me  trained two weeks passed and still nothing I left the job cause of it breaks were 20mins. Long with certain people taking an hour break and management wouldn't say a word even when we were busy and needed help

My typical day at work would be to count my drawer, start taking orders, take out the food, greet costumers, do dishes, and clean the front of the restaurant. I learned to be very friendly and outgoing towards the customers. I also learned to be more of a leader than a follower. The most enjoyable part of the job was making the costumers feel good and have an amazing time at buona beef. There was really no hard part of the job because I learned to overcome every obstacle in my way.

Top Job Titles	Average Salary
Cook 233 salaries reported	$17.50 per hour
Cashier 314 salaries reported	$16.05 per hour
Shift manager 502 salaries reported	$18.49 per hour
Assistant restaurant manager 402 salaries reported	$52,920 per year
General manager in training 90 salaries reported	$75,000 per year

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