• zero room for advancement, you stay as a manager unless you get to be a GM, That's it.
• punishing hours: I was told to work 5-12 hrs a day but that was minimum. It was standard practice to only get one day off or work open to close (7:30-11/12pm)
• we used to measure the capability of a manager by how many position he/she can work and close: I used to close :salad bar, front line, help with bakery and hot bar.
• most pay you measly base salary of $28000/yr and rest is made up by monthly/period bonus off of controllable products on P&L, generally came out to a little less or equivalent to base salary.
• you were on call even on your days off
• zero quality of life. Minimum 12 hr day means, you work 14 in reality.
• we used to hire tons of illegal Hispanics but that is becoming difficult with E-verify.
• GM truly made the business. I've worked with one whom would truly do right by everyone. I've also worked for one that would pregnate servers, purposely short orders to run only low costing food on the bar etc but he was a golfing buddy with the franchise owner, "untouchable".
• corporate Golden Corral in Raleigh, NC had slowly been losing touch. They continue to drive high cost items that do not translate to foot traffic while forcing pricy remodels. Franchises actually had a meeting boycotting Corporate last year or so to get them to understand daily operations.
• it's a physical and demanding "manhandling-the-business style job" not your Olive Garden or Other Casual restaurants. Be ready not to see your family.
• lack of benefits: some franchises make you get your own and cut you a heck for 50%-75% of premium for it. Obviously there are no dental, vision, sick days, personal days, paid leave, stock options or 401K. It is almost like working a part time hourly job with Affordable Care Act.
• most of these are franchised, you will rarely see a corporate operated restaurant.
