FOH (Former Employee) – Charlotte, NC – March 21, 2018
Fun and quick paced on the weekends. Drag on weekdays. Culture seems relaxed and cool but its cliquey really. Mind your 'P's and 'Q's cause you get in trouble quick. Foods great though if not pricey even after your "discount"
Assistant Manager (Former Employee) – Atlanta, GA – March 21, 2018
Typical day was like opening any restaurant. Customers were friendly, lots of college kids. Most of the owners were great. Staff from Charlotte were great. After our first manager left, from lack of competitive pay, they hired a first-time manager who didn't fit the culture. Food was good. Coffee menu is great.
MANAGER (Former Employee) – Rock Hill, SC – November 28, 2017
the management here is absolutely horrible. You are expected to be in charge of things out of your control. always short staffed. constantly ran out of product. management seems like they didn't care about employees
Front of House (Former Employee) – Charlotte, NC – November 6, 2017
As a Front Of House team member I was responsible for many duties through out the shift. A FOH employee I pulled pastries for customers, restocking the case, running food orders to customers and operating the cash register. I enjoyed working with like minded coworkers and serving a community that was so loyal. All of the managers and higher powers were super down to earth and never used their title as a way to get out of working along side the employees.
Upon being hired it was a friendly environment and I felt rather welcome early on. As time went by the people that made me feel welcome were moving on to other locations, I still liked the workplace, overall there were some snags. I met interesting people and would recommend it to those who can handle working in a food environment.
Encouraging work environment with plenty of room for growth.
Manager (Current Employee) – Charlotte, NC – April 26, 2017
My time at Amelie's French Bakery has been one of professional advancement and personal growth, met with friendship. The ownership and management team are very hands-on. The training program is world class, and their value for each customer is second to none.
Pastry Chef (Current Employee) – Charlotte, NC – September 8, 2015
an bakery that overworks the qualified bakers and over hires bakers that are not qualified for the position to overwork the bakers that currently work there. opens bakeries when they are clearly not ready to open. honestly an extremely shady place to work. would never recommend to people tha are serious about their career
Front of the House Associate (Current Employee) – Rock Hill, SC – June 20, 2015
Very busy job, so if you like being productive at almost all times this is a perfect fit for you. This job does require you to have an extensive knowledge of the operations, menu, and policies early on when starting work here or you may get a little lost. Training is quite brief and to the point. You will learn as you go along. If you are attentive to customers and do your best, you will be just fine with the help of other co-workers when you are not quite sure about something.
Management is friendly and helpful, hours are reasonable, flexible scheduling
This was a very productive job my hours were 8pm-6am and some days i would stay later.
Employee (Former Employee) – Charlotte, NC – June 16, 2015
A typical day was jumping around from counter where you handle customers orders. To the register where you finalize the pastries that they got and see if they want a sandwich or a drink with that. The duties were spread out all over and we were expected to be able to understand that if your standing around your not working. Which means that you need to find something to do; like fold boxes, pick up dishes, wipe tables off, run food, handle customers on the line or at the register, and overall making sure that your co-workers know where you are and what they should do if they aren't doing any thing.
Got a decent break or several breaks, no dress code (needed to wear pants)