line cook

general manager

dishwasher

restaurant manager

kitchen manager

emmy squared pizza

What is the best part of working at the company?
The worst experience of my hospitality career. They have no training or support infrastructure. Every day is a practice of insanity. Overly ambitious to think of opening a new location every three months when every locations makes the food differently. There is no culture. 

What is the most stressful part about working at the company?
Upper management is horrible and disconnected from the locations. There is no culture and after they sweet talk you into coming aboard they do not train you or provide any support. Labor goals are unrealistic and they expect you to work 60+ hours a week. 

What is the work environment and culture like at the company?
Zero culture. Zero training. Zero continuity between locations. You’re just expected to work open to close to make numbers. Beware of any company that offers a big Retention Bonus IF you make it to a year and every year after that. Only means they have issues keeping managers. 

What is a typical day like for you at the company?
Long hours. Weekly menu changes that made no sense. Purveyor that doesn’t provide what you need. Menu items that are not thought out.

What is the best part of working at the company?
The location,,,and that’s probably it.

What is the most stressful part about working at the company?
The plaza location has nice and roaches. Plus there’s only one manager and is complacent on a lot of things there. I would just work at the south end location instead. It’s also BI WEEKLY PAY AND the whole front of the house staff is tip shared. You have to work over 30 hours a week to make something decent. 

What is the work environment and culture like at the company?
Fake fancy. Pompous with no circumstances.

What is a typical day like for you at the company?
Waiting an hour from opening for the first table. Cleaning up other people’s messes from the night before, and just doing whatever because the manager is also the cook and prep person while the solo server is also the host and bartender.

What is the best part of working at the company?
Absolutely NOTHING, this place is a nightmare. From management to staff. Tip pooling is a joke and be prepared to pick up the slack as no one wants to work. This is across the board at all locations. This is why they are constantly hiring. 

What is the most stressful part about working at the company?
Lack of training for those who need it, no management present. Servers who sit on their phones and won’t take direction in order to accomplish the job 

What is the work environment and culture like at the company?
NEGATIVE AND TOXIC. Draining and not rewarding 

What is a typical day like for you at the company?
No support, lack of communication. support. Entitlement of co-workers not wanting to actually work

No culture, no care in the world of what's going on.  They set unrealistic expectations. Thr account salary into your weekly labor! No where in my over 10 years in the restaurant industry has this been a thing. They want line cooks to close down the line and do dish as well most nights. There's very little communication, things get changed at openings with no word to the stores that are already open. They're to ambitious with opening new locations. If you're a new location you get all the attention and all the love,  after that you're on an island. There are only 2 people I loved working with from this company and that was the opening team

The restaurant hours are sensible, and with many regulars and expensive menu items, it is very easy to make a lot of money. I was able to grow a lot as a server, but that was because there is not much managerial support. The management means well, but it is understaffed so they are often too busy to help and you're left to your own devices. If you're an experienced server, it isn't much of a problem as the place is teamwork oriented and a coworker can often help fill in the place of a manager. These were also the best coworkers I've ever had. 

This restaurant never had proper support since I've been there. The manager is lazy, the upper management is critical but never actually helps anyone. Things go wrong almost every shift. It's a pizza place that runs out of dough. The whole place is falling apart. I'd love to say the food is good, but only if they cook it right. The money is okay depending on which shifts you get, but I'm sure you could do just as well at almost any other restaurant in Birmingham. 

This place is a joke. I was hired as a line cook, never got trained and then a week into my employment my GM quits without notice. I got stuck on dough with barely any training for 5 months. I showed up on time every day and worked hard never had a problem. A week ago my schedule was gutted for no reason till they put me on for 10 hours a week. Instead of working with me or trying to help me they forced me to quit. Trash company and trash people. 

Zero structure from management, outside of micromanaging tasks that are trained differently to each employee by other employees. Literal m*ld on walls and floors.
Will schedule doubles to “seasoned” employees, leaving others to nothing.
Even FOH is mismanaged if the bathrooms are gross.
I don’t know how this place is still open. 
Complains of labor costs, yet constantly understaffed for the amount of work that needs to be done. 
Just a mess all around.

RUN! Horribly understaffed..  management is dishonest, unexperienced and have no idea how to train or maintain staff. The whole place is disgustingly dirty, I wouldn't eat there if you literally paid me. If you want to deal with unhappy guests constantly complaining about their horrible experience, then this is the perfect place to work.

What is the best part of working at the company?
The guests and staff  made my experience fantastic 

What is the most stressful part about working at the company?
Not having enough staff to give full guest experience 

What is the work environment and culture like at the company?
Very familylke atmosphere and the culture was chill under pressure 

What is a typical day like for you at the company?
Busy non stop exciting fulfilling

Top Job Titles	Average Salary
Line cook 23 salaries reported	$17.13 per hour
General manager 8 salaries reported	$67,188 per year
Dishwasher 9 salaries reported	$15.00 per hour
Restaurant manager 3 salaries reported	$71,667 per year
Kitchen manager 3 salaries reported	$65,000 per year

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