back of house team member

dishwasher

crew member

host/hostess

server

Via 313 Pizzeria

Incredibly unprofessional and callous. Hire you for full time then cut your hours to less than part time. They will hire you for one position then belittle you if you don't work multiple positions. They will have you train someone with less experience and less pay to replace you. They will cut your hours to less than part time if you can't do your job and the other you shouldn't even be doing. They will have you cross train so they can make you work multiple areas and you receive no bonuses for that. They lowball staff on wages then lure them into working multiple stations with a raise that still doesn't give them the wage of others hired at the same time and paid more. So you end up with a staff lead that doesn't even know how to lead the staff, needs your training and isn't mindful of actual health code regulations. The management will criticize people in an unprofessional tone and turn a blind eye to their own faults and failures. If you point out issues that happen to be their fault expect spiteful and petty retaliation. Be it making a small shared mistake huge and blaming solely you or cutting your hours. They don't care about reasonable grievances. No point in complaining because it gets no where. The owners don't care about these small problems in their chain as far as they're concerned it's a You problem not the companies. When you have a theme of the same problem at multiple locations in multiple states it's definitely a company problem! I wouldn't recommend this place to my enemy. 

Pretty great place to work. I worked there for a while so I received more hours than most. Newcomers could have trouble getting hours though. They're also stingy about labor which could lead to a major loss in hours.

The job was enjoyable. The work itself isn't that hard. The best part is by far the
 co-workers. Almost all the employees had a great relationship which was only a +. 

Management was amazing for the most part. Management changed often while I was there, but most were very kind and willing to help. 

Not very many advancement opportunities. Via prefers hiring from the outside rather than promoting within the company. 

There was mainly shorter shifts, so you could see yourself working 6 days a week just to make some cash. But weekends are where the long shifts are. I typically worked 8-12 hours a day on weekends with no break. I didn't mind it but it's not for everybody.

Overall It's a pretty great place to work. Not many advancement opportunities, favoritism sometimes runs rampant, and specific managers often don't help, but I'd say it's a great job to work to gain experience, or to get through school, but other than that you'd be better off somewhere else.

The money was also pretty good.




What is the best part of working at the company?
The food is yummy. Some team members are fun


What is the most stressful part about working at the company?
You have a new "leader" , Manger, assistant manager practically every week. The staff that has been there longer and have no ability to grow in the company are the ones who end up essentially training thier own " bosses". Promises are made but they never follow through. The establishment itself is a danger zone. No working hoods, constant Carbon Monoxide billowing into the establishment and Temps in kitchen reaching above comfortable. Cross contamination is never corrected, but they will write you up for saying something. 

What is the work environment and culture like at the company?
The culture is cool, but the environment has many safety issues for the workers and general public.

What is a typical day like for you at the company?
Hot, stressful, loud and toxic

It was nice to listen to music in headphones or speakers before opening, we got a free drink, and the camaraderie between coworkers was very fun on most days. The pay was also good for the fast food industry and the culture was inclusive, but those are the only upsides to working here. 
Back-of-house workers were treated horribly! Managers openly discussed other workers negatively, there was little air conditioning/ventilation in the back, and there were never enough people scheduled (especially on weekends, when one person frequently had to do the amount that took 3 people). We were told our weekly schedules were essentially a sham because business was slow and higher ups wanted to see fewer scheduled hours, but they had no intention of us actually working that amount. Many were frustrated that they could not find that work/life balance. 

I started as a cook and worked my way into a BOH management role, so I’ve seen it from both sides. Overall, it’s been a positive experience. I’ve made great friends here, and it’s a group you can rely on. The culture has a rock n’ roll feel but is still very hospitality-first. Leadership has been great about helping me develop over time, and I’ve always been able to have real conversations and get useful feedback. Training was very in-depth and set a high standard. It was intense at first, but it prepared me well. The kitchen can be high volume, but once you understand the systems, it’s one of the easiest kitchens I’ve worked in. It’s stressful at times, but in a way that pushes you to improve if that makes sense. Hours scheduled are generally consistent, though days/times can vary like any restaurant. Discounted shift meals are a nice perk. Only downside is labor can feel tight sometimes. Overall, it’s a solid place to grow.

There are a lot of things about Via that I really like and have a lot of respect for. I learned a lot of very useful skills while I was there. If I wanted to learn something new, it was encouraged to be cross trained. I liked the people I worked with, but the favoritism and relationships between the management team and people who worked below them sometimes made for an uncomfortable work day. 
The management team was basically a revolving door because our store was the training store and that was difficult to adapt to after 3 managers in 3 months. 
It will never cease to amaze me that sales goals only go up and wages have been the same since the business was started.

Management expects you to do 3-5 peoples’ jobs for the pay of $11.70/he (FOH) or $18/hr (BOH). Pizza times take 30-40 minutes because you have 1 person in the kitchen and the bartender is also the host, server, take out, and dishwasher.  This seems relatively normal; however, their standards are so high and they expect you to do multiple other things for them while taking care of your guests. They’re too cheap to have more staff on and they’re too lazy to help you when you’re struggling. 

The investors who brought this brand to Utah overestimated what their returns would be. The onus to fix this was placed on us as operators, but the brand continues to underperform in Utah. It wasn’t my mistake in judging what level of profits could be expected from opening 5 locations in Utah. That was the investors’ mistake. 

Maybe they will be able to turn things around and make Via profitable. I would expect the experience of working there to improve if that happens. I left because we were falling short of the investors’ expectations and upper management funneled that “you’re failing” message into every aspect of the job. 

Meanwhile—where is the marketing? They’re not even doing a bare minimum to promote the brand. 

The job wasn't very difficult, and I loved my coworkers. However, management was completely overhauled three times in my two years there. The company had relied solely on outside hires for management positions, despite numerous unsuccessful attempts. There were many empty promises made to employees through raises and promotions, but even more excuses. I wish I could've stayed longer, but it became clear to me that there were no actual intentions of any mobility or support for me from the company and management.

I started out getting great hours and great tips but when the cedar park location changed the scheduling manager, everyone was not getting enough hours or money. All FOH support staff are cross trained but most are being stuck in the same position every week. Servers are always overstaffed with small sections, and in a tiny restaurant so they made no money even on saturday nights. The managers are never on the same page and don’t inform everybody of new changes. Training is inconsistent and many people don’t know how to do their jobs properly.

Top Job Titles	Average Salary
Back of house team member 261 salaries reported	$16.93 per hour
Dishwasher 146 salaries reported	$16.09 per hour
Crew member 167 salaries reported	$16.83 per hour
Host/hostess 168 salaries reported	$11.91 per hour
Server 28 salaries reported	$21.15 per hour

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