Pros
Salary and pay were generally not a problem especially if you had proven or shown your worth. A lot of choices within the company to transfer. Working as hourly is better than working as a manager. They will overwork their managers with a smile while asking what is wrong.
Cons
The growth stretched many of the teams thin and while they were back up and running quite quickly after everything reopened. They were woefully unprepared and lacked the support to do so. Overextended themselves by accepting contracts at corporate while being unrealistic with their ability to deliver. Their main catering kitchen had shutdown, the temporary kitchen was too small too handle their needs and the construction of the new kitchen had been delayed 6 months to a year repeatedly overlapping on delivery of contracts they had anticipated to be situated in a new location for. Upper management was willfully blind to the ineptitude of their mid management trying to minimize loss of labor the pandemic had contributed. But in doing so drove away many new hires, temporary staff, and entry level management that were needed to accomplish day to day tasks. While diversity is shown and a selling point, diversity is hourly and entry level management being people of color but no track for long term employees able to move within the company to higher roles within the company. Many of the upper management and corporate staff were brought over from Sodexo and Darden which was already a boys club ready and willing to focus on numbers , axe anything that contributes to employee success, and continues to hinder the restaurant industry from growing into a functioning running business. Until the mindset of these giant companies who are bleeding labor, sacrificing food quality, and still leading the industry are forgotten and replaced. Union Square Hospitality Group will continue to lose what they were known and revered for.
