Pros: three weeks vacations
Cons: lack of employees with culinary knowledge, urgency, work ethic
The job is not bad at all actually I liked it, the problem is getting knowledge talent that actually wants to work. Managers are well paid and have great benefits the hourly employees are way different. They are not well paid at all, benefits are not great and hours are far from good.
Due to the hourly employee lack of talent, wages and benefits you are left with few good ones therefore the managers are forced to fill the gaps which in my case is working almost 14 hours five days and sometimes working 12 hours weekends shorthanded too. The stress takes a toll not only in the manager but in the family.
When locations are properly staffed as manager you work your 10 hours and can enjoy your days off. Three weeks vacations during Christmas are awesome.