restaurant manager

line cook/prep cook

assistant restaurant manager

food runner

prep cook

Tijuana Flats Tex-Mex

If you are looking to be appreciated, respected, and payed for good work ethic this is NOT the job for you. I spent over ten years with this company only to be burned by a buyout and an incompetent corporate office. Upper management labels themselves as a 'Support Center' but in reality it doesn't support anything. People who you hear over a weekly phone call tell you all of their trivial ideas that do not support the brand and then make you execute those ideas regardless of how it affects the business or the staff. You will be disappointed. 
Right now they are hiring out of necessity because they don't want to create a company that people want to work for like it used to be. Quality is down, brand respect is down and to the average consumer we are a step down from competitors like Chipotle, and Moes. Be aware of their fun catch phrases like "we want everyone to be on the same sheet of music", or "this is an incentive", or "quality of life". You will maybe just barely be able to obtain any of the incentives or benefits... even if you run a tight ship. 
This company used to be amazing to work for. Unfortunately the 'leadership' changes (like 4 CEOS within 6 years) and the mentality at the top destroyed it. They promoted terrible people to be in positions that control a lot of peoples lives. It is really sad but it is what it is. I ate their food for 10 years, I still like it but I will never step foot as a paying customer in any of their locations ever again due to their disregard for the people that trusted them with their careers. I sympathize with all of my former co-workers that are currently still employed by them. 

1. If the franchise you’re working at is understaffed, you will feel the stress from it without any additional compensation or appreciation. The effects of this becomes even worse if you are not a minor. While minors will always get to go home on time regardless if all duties were completed, the adults will have to pick up on all their unfinished work before leaving. So most of management doesn’t mind overworking anyone who is at least 18. They want you to “grind” or “hustle harder” as you do a workload designated for at least 2 people while picking up the slack of your underaged coworkers.

2. Front of House training is very poor, as management is only truly concerned for Back of House training. I was training someone only 6 weeks after I was finished with my training. This is not because I was good at my job. In fact, it was only during the last days of my 2 week notice that it was communicated how poor my performance has been. It was only then I found out that I wasn’t even properly trained and this leads me to my next point.

3. Management has poor communication skills. Instead of being upfront with you, most of them tend to be shady and smug. And that is only if they decide to say something to you. People would much rather gossip than express to you any constructive criticism. This was my first job and perhaps this will always be common in a workplace, but attempting to avoid confrontation via passive aggressive means is just counterproductive.

4. My coworker was being paid below minimum wage for months. If you work here, make sure you keep an eye on your paystubs.

It just pays poorly, disregards its workers, and has a culture built to induce intense competition. Unfortunately staff are either too young, or paid too little to truly care about participating. Similarly, the managers are paid poorly and given so few benefits they rarely care about the restaurants they are running or those under them. Those who break this trend end up leaving for better opportunities. As for entrance Front of House wages, the tips are a kind gesture, but at a quick service restaurant like Tijuana Flats they are few and far between. This renders the $7.50 starting wage difficult to manage unless you're otherwise financially supported. Scheduling was always inconsistent, raises would be implemented late, if ever, due to "tech issues". Managers are rarely helpful in problem solving. Nor are they active participants in the day-day work. They will get involved with day-day drama though. The work environment is rough because the staff are good people just kind of bonding under the poor management. This travels to upper management who seem to be unaware of the conditions of some of these locations. And since they don't care neither do any of their poorly paid employees. Also they stopped letting us take the end of night food... we just had to put it in the trash instead. Job security is solid though because most locations desperately can't afford to lose people. 

Started with Flats as a manager and and was attracted to the company because of its unique culture and what seemed to be a emerging concept within the Fast Casual community. 

Now staffing and hiring in restaurants isn't easy by any means but Flats has a leadership and culture issue that starts with the top. From the every changing roster of executives within the past few years to the constant marketing goof ups where we launch and scrap promotions and campaigns that rarely become a success. 

The company promises advancement and support in development their managers but for the most part you're on an island trying to get help from overworked, burned out individuals or a group of "bros"that lack professionalism, work ethic and passion or just HR selecting terrible candidates.

The weekly and day to day for managers varies depending on performance of store. Either way, the Area meetings, store and staff meetings, inventory counts and finicky way the company decides how stores afford the labor needed to run themselves and train, in addition to having to do all the groundwork for marketing since the marketing department for this company is a joke. 

Better off looking around unless desperate for work or in transition because I give this company 5-10 years tops before another vulture investment firm buys them out and liquidates their assets.

I worked at a location that never had a positive sales day. There where only eight people total in the team. Thus as a cashier you are expected to do the job that typically five or six people would typically do. So you would think that you would stay busy. But it was the opposite. The company works well when their are a lot of guests and a busy store. But in fact I works at a small store so it was filled with 90% busy work and only 10% the actual job. But this was just the nature of being in a small/slow store. I can say this would have been a great job had their been more marketing and the store would fill with hungry people. I worked at a store in North Carolina and the restaurant thrives in Florida. Thus many of the policies and procedures where not effective because we didn't have the volume of business. As a cashier I made about 6/hr plus tips. Because of the nature of the store I typically made twenty dollars in tips on one shift. The management allways blamed the hourly employees for why their where no guests in the restaurant. But in fact if I worked 110% or 10% the same amount of people would come in and I would get the same amount of tips. 

I was allowed to have visible tattoos and face piercings. As well as having crazy colored hair.

I worked at one location a few years ago, and the general manager was amazing. She truly cared about the wellbeing of everyone who worked there, she wanted us to work hard and earn great tips for great service. She pushed us to be better.
After moving to a new city, I needed a job and knew this was a good company to work for; from my experience the culture was great and the pay was decent. I applied to a new store closer to where I moved, and was shocked at how poorly it was managed. In my interview, I was given my starting wage and told I would be promoted to a trainer as soon as possible, and I would get a higher rate after that. I took the job based on this information. After working for a few months and becoming a trainer, I realized that I was not making the hourly rate I was promised. This, coupled with the fact that management would take tips from servers, helped me make the decision to leave this company. It's a shame, because I've seen how great a Tflats can be, but of course it's directly related to how the manager runs the store. Good managers are few and far between.

Working as a cashier at Tijuana Flats has been an exciting experience filled with vibrant energy and a fast-paced environment. From the moment I step behind the counter, I'm greeted with a buzz of activity as customers line up to order their favorite Tex-Mex dishes.

One of the highlights of this job is interacting with customers. Whether they're regulars or first-timers, there's always a friendly exchange or a recommendation to be made. The atmosphere is lively, and I often find myself chatting with customers about their day or sharing our love for the delicious food Tijuana Flats offers.

The training provided was comprehensive, ensuring that I was well-prepared to handle transactions, manage the register efficiently, and maintain a welcoming atmosphere. The teamwork among staff members is commendable; we support each other during busy hours and ensure that every customer receives prompt and courteous service.

While the job can be demanding during peak hours, the positive energy and camaraderie among colleagues make it enjoyable. Plus, the perks of discounts on meals and flexible scheduling add to the overall satisfaction of working at Tijuana Flats. It's a job that keeps me on my toes, engaged with customers, and proud to be part of a dynamic team.

Cooking is a lot of work and pays fairly poorly, generally. Cashier positions are pretty easy for the pay if you have customer service skills and hustle. Management swears their lives away, like most management positions, which makes it difficult to maintain excitement and passion for too long. Upper management and corporate are often not on the same page or appropriately getting information out. This often causes a tougher time, but overall it is an awesome place to get some experience and grow your career. There is a lot of work to be done, and Tuesdays are particularly rough. Corporate culture is very solid though and it depends on the store's management to incite it and the staff to pick it up and run with it.

I’ve spent a very long time with this company and moved up. They low ball you and don’t pay you the promised amount. Employees make up rumors and managers choose to pick sides and blacklist certain employees if they breathe the wrong way. If you give your blood, sweat, and tears for this company in a labor shortage, the higher ups will still tell you that you’re an awful employee and uses one on ones for punishment instead of development. This company has gone so downhill and lost all culture that a lot of Floridians grew to love to the point of where the founder of the company makes posts online about how its lost its value. The company cares more about making money than the well being of their employees and will continue to make stores stay open when it’s only two managers working. Area supervisors refuse to be confrontational and makes the managers handle anything uncomfortable and will only show up when it’s convenient for them. They also refuse to hold their managers accountable and refuse to investigate some real shady stuff. AVOID this company at all costs unless you want to lose your quality of life outside of work and your mental sanity. 

A typical day at work means coming in and being ready to serve right away.  As soon as you see someone walking in you greet them at the door providing them with menus and information about the restaurant, also answering any questions they may have.  I've learned many valuable things with this company like the value of great customer service.  If you give a guest one bad experience with bad customer service they may never come back.  If you give a guest one experience with great customer service, they will come back for the rest of their lifetime and remain loyal to you and your company.  It is very important to have loyal customers that come in every week and to know them on name basis while also creating relationships with them. Management is great with teaching what you need to know and doing it well while being strict but also understandable.  Co workers are always easy to get along with and most friendships created last for a lifetime.  The hardest part about the job is closing the store. The process is easy once you get the hang of it but it is time consuming.  The most enjoyable part of the job is making people happy and seeing satisfied customers daily.

Top Job Titles	Average Salary
Restaurant manager 7 salaries reported	$55,786 per year
Line cook/prep cook 1 salary reported	$16.50 per hour
Assistant restaurant manager 5 salaries reported	$51,000 per year
Food runner 6 salaries reported	$10.25 per hour
Prep cook 1 salary reported	$15.50 per hour

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