Pros: Weekly pay and made my own schedule
Cons: not being compensated correctly
The work environment was unstructured for myself and staff. I was hired as the Office Supervisor, but did the job of the Purchaser and the Managers. Management was more concerned with how their own needs, than the needs of the staff. On a daily basis I was the go between for the kitchen staff (who were mistreated) and the managers.
I learned that a happy staff, is a productive staff, is a profitable business. The hardest part of the job, was having to not only do my job, but the job of the Chefs (not cooking) but managing the cooks and dishwashers, as well as having to explain to corporate why projects given to the chefs were not done.