restaurant manager

sous chef

line cook

assistant general manager

executive chef

bartaco

I’ll start off with a good because there are good things but it’s shorter than what my opinion is on the rest of it. I think other people who work there are fantastic. I cannot say anything bad about my former coworkers. They’re kind and they really do a great job. I think that’s probably why I had stayed for as long as I was there for. They’re all genuine people and I had formed friendships that I hold close to me. I also loved the food and drinks and it made the experience that much more wonderful. These are blankets for what happens though in my opinion.

Where to begin is tough but let’s start with scheduling. Schedules were not dropped in a timely manner. In fact, they were dropped usually the day before the next pay week started. Every. Single. Time. It made it extremely inconvenient for so many reasons as you can imagine. And to have four managers there at least one I would imagine would be able to figure out the scheduling ahead of time and not just week by week. To add to the scheduling problems, managers would constantly change peoples schedules without them knowing so we had to check the app every single time there would be a turnover for shifts whether or not when we are on. So if you were in another state and you were put on the schedule for the next day - oh well. Schedules were always inconsistent as well. We never knew what the schedules were going to look like because they weren’t ever close to what the previous schedule looked like. Managers don’t know how to talk to employees and had favorites. It was evident and so very obvious. I was a favorite for a time which is how I can speak on this. In terms of what we needed like the tools we needed to actually make drinks i.e: strainers, double strainers, ingredients to make drinks and other things it was a no go. There was constant stealing from coworkers with their things and there was no urgency to fix that unless it was limes. Which brings me to us never having what we needed to start the day which pressing fresh juice is time consuming. There was never enough and at some mornings none at all so we always had to go running around to go collect or find any place that had them. It was a joke. I had checked off full time when I had applied to work at Bartaco but I was given part time hours constantly and hope that I can pick up peoples shifts to make that but I was also scheduled constantly for mornings so it really just wasn’t great all together in that regard. There would be talking about coworkers backs to employees about other employees I was one of the employees they talked to about other employees. Asking the managers to do anything was a lot because they would pass the baton to other managers and thing would still not get done. The 7shifts app is decent. It actually isn’t too bad of an app. Except for when the managers go and try to change your schedule after the weekly schedule dropped because any adjustments that were made to your schedule were not told to you by any manager and you would not get anything besides a notification saying that your shift starts in 2 hours. No notification saying that anyone changed your schedule which is crazy in my mind. They strive for efficiency but this place is the opposite. Managers will actually talk about you but not address you for whatever problems they have with you. They will even go as far as to reach out to your coworkers to relay to you any info they would like to share or gather. You are also underpaid. I had to pick and choose if I wanted to eat or pay for some other bills after paying for my rent. That’s not exaggerating. You will also not know how much you make in tips. They don’t show that. All the tips are collected and you won’t see them until your pay day. Even then you still won’t know how much you make. They’re all entered into a computer system so you’re double taxed on your tips. There’s a long list but what stands out is the blatant disrespect I had received when I had told them that I will not be able to come in after I had done the right communicating. 

When I was getting fired I got dismissive and honestly a poor argument that was repetitive as to why I’m being fired which I was continuously told in this 10 or 15 minute talk that I was a “no call no show”. Considering me needing to take care of my family member that had life saving surgery and gave them more than enough of a heads up in advance and other incidences that were granted of lesser significance but still took the same correct steps I am deemed a no call no show. And this happened 3 days in a row. They wasted my time and deemed me unreliable when I had worked doubles for them, stayed later endless amount of times for them when I was just about to go home after my shifts, I have closed by myself before and I have come in on a fly and did every single thing they had asked me to. My work showed my ethic. My attendance and flexibility showed as well endlessly and I still did my job regardless of what is happening. They were so quick to fire me when they had kept 2 guys who no called no showed and what an actual no call no show is more than any person I have ever met and that’s just skimming the tip of this. No, not every manager was bad. But they all collectively were not with me when I was fired. This has to do with telling management in so many ways that I could’ve and did to let them know I will not be able to come in. I was terminated after I had taken the correct steps needed to let them know I was not going to be able to show up for my shifts. They had dropped the ball a number of times.

There’s a lot that I can say but overall I would not recommend it. I do think the people I worked with made it infinitely better. Management is a mockery in my mind. I’m not mad they fired me. I’m angry at the disrespect and the gaslighting that I had received. 



If you are looking to work here at the Roswell bartaco I highly would not recommend it. Today is my second day of training and my first day of training was amazing. I had great trainers. Everyone talked to me. Everyone seemed very inviting. Everything was explained to me perfect which made it to where I didn't have any questions. I was trained so well I learned all of the food in one day. I learned all of the table numbers in one day. I started learning names. I've never been a serve before so walking to peoples tables and talking to them was new but because of how I was trained it was comfortable. I didn't fit in at my last job so I got a job here and I finally feel like I fit in here and would absolutely love to work here but today on my second day of training. I was barley getting trained. Nobody really told me what to do I just did it myself. Today I had way more questions. I got uncomfortable when someone step in to the middle of me trying to train and just took over and stopped my training. I got down on myself and I became quiet. It's now the end of my shift and two of the female managers pulled me to the side and ask me how I thought todays training went. I let them know I felt like I wasn't really being trained at all today and then one of the ladies said well, I just don't think you fit in with anyone here. I know it's your second day of training but you aren't letting your personality fully come out and it just doesn't seem as if you fit in. When you walk up to tables you don't really talk much or tell them what food they have and you called out on your second day of training over cramping we just can't tolerate that. Mind you I always talk to every table I go to. I walk up say hi, then I let th know what food they have set everything down and leave the tables unless they ask for anything else. Today was a busy busy day so I had to be on my toes and move fast from table to table. Not to put my business out there but i guess to put my business out there I had to call out because I had surgery on my uterus and the cramps I was experiencing was absolutely unbearable. I couldn't move. I had to go to the hospital to get stronger pain meds. The workers here are great people but the female managers aren't it. Them both being females should've understood why I had to call out. It's my second day working of course I'm going to be a little shy and down on myself when no one is helping me. Again my first day of work was amazing but the manager also mentioned my first day and said I wasn't doing enough or giving enough then when my first day went by In a flash because of how much and how well I was being trained. At this point I've come to the conclusion that it's just me those two lady managers didn't like and that's totally fine. I don't want to be anywhere im not wanted so I thank bartaco for letting me meet some amazing people but I don't thank you for putting me down the way you did.

Let's be real, managing a restaurant can be a pressure cooker at times. But at bartaco, it feels more like a vibrant party, exciting, fast paced, and lots of good vibes. I wouldn’t trade my experience as a GM here (okay, maybe for beachfront property in Cabo, but that's another story). Why 5 stars? 
Pros:
* We're all about creating a fun, welcoming space for our crew and guests. Think upbeat music, fresh tacos, and good times. It's infectious, and it makes coming to work a joy.
* You receive constant feedback and guidance from your regional team.  It's both challenging and rewarding, pushing you to be your best GM self.
* Growth: This company is on the move, and they take their best employees with them. There are tons of opportunities to learn, develop, and even move up the ladder. 
* Teamwork Makes the Dream Work: My crew is my familia. We support each other and celebrate wins together. It's a bond you can't find just anywhere.
* Perks: Free tacos (duh!), employee discounts, industry events, great benefits, like 401k retirement, mental health counseling, and career development. 
Cons:
* It's Not a Siesta: This is a fast-paced industry, and bartaco is no exception. Company is growing so things happen fast.  Be prepared for busy nights, quick thinking, and the occasional hangry customer because it’s so busy (but hey, free tacos usually smooth things over). 
* Wearing Many Sombreros: As a GM, you're the jack-of-all-trades. From scheduling to hiring to maintenance and guest relations, it's a lot on your plate. But hey, that's what keeps things interesting, right? I’ve learned a lot in this role. 
* Not for the Faint of Heart: If you crave a 9-to-5 with zero surprises, bartaco might not be your jam. Be prepared for the unexpected, every day is an adventure. Embrace the chaos. If you're looking for a leadership role that's anything but ordinary, then being a part of bartaco might just be the perfect fit for you. 

the most pretentious management and  colleagues ive ever worked with. They only hire you if you have a certain "look". Everyone especially management are completely full of themselves. The staff is incredibly clique, and will exclude newcomers for no reason at all. In order to advance in this company they are so contingent upon  your "personality" being as vibrant and flamboyant as possible. you end up walking around with a fake botox looking smile for 12 hours a day making a clown of yourself just so management will like you. . WHAT THEY DO NOT TELL YOU IS EVERYONE WILL HAVE TO WORK AS SUPPORT STAFF BEFORE YOU BECOME A SERVER. Mind you I stepped into this company with a resume that showed over 3 years serving experience. Some people get promoted after 2 weeks even if they have no experience while i met people during my time at the Nashville location who had been there nearly two years working as a food runner while watching cute little blonde girls come in there, barely lift a finger for a week, schmooze and flirt with bosses and boom ...just...like that... they were promoted. BEWARE AS A SUPPORT STAFF THEY WILL TAKE COMPLETE ADVANTAGE OF YOU. YOU WILL WORK 12+ HOUR DAYS ONLY TO WAKE UP TO A MERE $60 TIP OUT. You'll then politely ask when you might be promoted to server only to have your manager pamper you with some puff piece nice words about "things you have to work on" while giving you absolutely zero estimate of when you can expect to be promoted. Basically whatever he needs to tell you to keep you hopeful simply so you'll stick around a couple more months and pick up trashy shifts cleaning up after his servers.

Good atmosphere for a restaurant. Fun, pleasant guests, most of the time. Great food, plus employee discounts. 

Bartaco does change its menu and uses Secret Shoppers for performance reviews. This is very prevalent at the bar, so you need to know your stuff or you will not last long.

The workplace culture (at my location) was great! Most everyone got along and many of us got together outside of work. My managers were very "employee friendly".

Although the spirits at the bar can be limited, I learned about balanced cocktails and techniques to aid in efficiency. 

The hardest part of being a bartender at Bartaco is the prep work. All cocktails use fresh ingredients/juice. Juice is squeezed daily, and garnishes must be replaced every several days. This can be taxing if your team is not contributing. Different cocktails are added throughout the year, you will have to learn how to make what goes in the drink.  
In addition to that, Bartaco is corporate-owned, and there is a feeling that you are constantly being watched. Depending on how your store location is performing, as a whole, or as individual parts (FOH or BOH) corporate will come in and implement policies/ideas that may or may not benefit your store. It also adds to the stress of the job because Corporate but most of the time it is no big deal. 

DO NOT WORK HERE (your first week is 8 dollars an hour, no tips)

This job is amazing if you are looking to get the worst of the corporate world and restaurant world. Management only cares about their metrics and shifts are VERY STRESSFUL AND ROBOTIC. You do not get any of the normal benefits of working at a restaurant, like free food or a “shiftie”. They give you a small discount and do not even let you use takeout boxes to eat at home. 

Management gets to wear plain clothes while the “Dragonflies” are subjected to a strict uniform that you have to buy. (You will get your white pants covered in guac and salsa). 

“Dragonflies” do all of the food running, drink running, bus tables, open, close, run expo during slow periods, stock, and dishes while management smiles, talks to guests, and get paid twice as much to do it. 

The combination of the corporate attitude, the clear hierarchy in dress code, and the clear discrepancy in responsibility leads to UNDER-COMPENSATED, UNDER-APPRECIATED, and OVERWORKED shifts for the “Dragonflies”. 

While I was working, they CUT the dragonfly and cook BASE PAY from 10 to 9 dollars an hour citing an “increase in compensation due to COVID that is no longer required to remain competitive”. Since I left in spring of 2023, they CUT THE PAY OF THE LOWEST STAFF members again from 9 to 8 dollars an hour.

DO NOT WORK HERE!!!!

A typical day at work would be walking in to the restaurant and seeing all the friends you get to work with. There is a pre-shift meeting for the servers where they go over the game plan for the day and any questions that anyone may have. After that, the doors open and we are ready for business. Some days are faster than others but it usually balances out in the end. 
The managers at Bartaco were very welcoming and helped make the adjustment to my first job very fun and manageable. There was never a dull moment at Bartaco. Instead of being condescending, managers were very friendly and respectful. 
Through working at Bartaco I learned how to manage my time properly, how to be responsible, and how to work well under pressure. Sometimes the hardest days over the summer were when there were a lot of party packs that had to be done for pick up but at the same time having to take care of a lot of other take out orders as well. Going through this experience, it has helped me balance out what needs to get done in a timely fashion without always overwhelming myself in the process. 
The most enjoyable part of the job was making friends at Bartaco. Everyone is no kind and welcoming, it felt like we were one big family. This made going in to work enjoyable instead of a chore that you just had to do.

(First off There is no real server positions here& there is no automatic gratuity lie the rest of the Area let’s start there) Now, The place seemed cool at first but then you realize your being underpaid for the amount of work that your doing. Maybe I was just picking up the slack from other people. Another part I couldn’t wrap my head around is that I was sick and couldn’t make it into work so they made me find someone to cover my shift but wasn’t able to find one (Probably cause nobody wants to work here lol) ,they decided to write me up & tell me I need to come in sick as a dog to potentially contaminate food which is against food handlers certification code & Moral code , all meanwhile I never called out a day since I worked there. I asked about sick days & my contamination of the restaurant then the manager asked me if I was corporate smh. Look, this a have you stay til 3am, which is a hour past closing, but get mad if you come in 2 min late type of place, A No automatic Gratuity but share the tips with everybody & there mother type place .Never worked in Fast food but this is what it must feel like LMAO never again I gave it a shot.😭I Met Great friends there thou So I’m forever grateful for that part atleast. 

Bartaco has a strong and deep culture that started from its inception. It is a progressive company and a growing one at that. There is a lot of opportunity for growth personally and professionally within the company. It provides you with the all the tools to succeed. The service model is different from much other restaurants which provides a unique opportunity to really engage with guests and go ABOVE and BEYOND. Bartaco is not in the business in selling tacos or margs, they are in the business of selling FUN! This is what they strive for as a company. Even though their are 30 locations it still has not lost its core values from its inception. 

The job is not an easy one however but that should not be a deterrent. Every job has its challenges just as any position at bartaco. It is very rewarding to serve the guests and build that comradery with your team members . If you are in the restaurant industry already, this is certainly one restaurant you would be proud to work for as I am. If you are just getting or thinking of getting in the hospitality business, this is the place to start and grow! No better company to work for then Bartaco! 

The premise at bartaco is complete guest satisfaction, and they REALLY do a great job at that.  The staff is generally hired based upon their ability to move quickly and to work accurately (think of the busy pace of a regular restaurant times three, in the least), but there is no formula to follow for being hired, although as is everywhere, knowing someone is beneficial.  One of the things that bartaco does best for its employees is to offer very flexible scheduling, although each shift is very long for a service industry job and they do not like to give breaks to people, even if they are deserved for the amount of hours worked.  There is no head count or table rotation for the servers, which has led to the money in the past being very good for the work and is the primary reason for people having stayed on as employees; however, management and executive leadership have been a real issue.  In four years, company ownership has changed hands no less than three times, and staff turnover has been UNIMAGINABLE for years now.  Management and it's treatment of its service staff has been the primary issue for the bartaco employees with which I am familiar.

Top Job Titles	Average Salary
Restaurant manager 137 salaries reported	$67,161 per year
Sous chef 127 salaries reported	$67,421 per year
Line cook 93 salaries reported	$19.93 per hour
Assistant general manager 20 salaries reported	$75,950 per year
Executive chef 49 salaries reported	$87,500 per year

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