General Manager (Former Employee), Fortworth TX – September 4, 2014
Pros: 45 to 50 hour week. great upper managent
Cons: pay could be a little better
If I had a choice I would work for them again. They care about quality of life for their employee. Pay might not be as much but they make it up in other compensations. Great food all benefits paid by them. Cant say I ever had any issues.
Learned a lot of new things and more experience and just life4 lessons working there in a new atmosphere with new people and new customers it is very different from McDonalds while still being in food industry. Zoe's helped me climb the food industry a little high.
Front End Supervisor (Former Employee), Atlanta, GA – March 17, 2014
Zoe's Kitchen is a fast-paced, energetic workplace that really keeps you busy. I worked in the back doing prep work and in the front as a supervisor. I enjoyed learning about the restaurant industry and I love talking to people everyday. The food is delicious and the shifts aren't over-demanding.
Manager (Former Employee), Houston, TX – February 1, 2014
Pros: free lunches, fun place to work
Cons: only health benefits for salaries
I usually worked at nights for only five hours after I had classes. I worked the front with one other person. I made sure food went out correctly and in a timely manner with both take out and for dining in. I counted the deposits and took it to the bank every week. I made sure sanitation procedures were used correctly. I met many regulars who came into – more... the restaurant from them living in the apartment complex above us and in the shopping center where other people worked. After the other employees left at night when finished their closing duties, I finished up mine and locked and closed up the restaurant. – less
Cons: no breaks unless you do a double, no benefits
Laid back co-workers and managers. Our location is the busiest so it's stressful during it's peak hours but as long as everyone keeps calm, it's good. I was at least able to better my customer service. Managers may say things vaguely to where you're not sure what you should do or make promises that aren't kept. Best part was how much fun we all have – more... with each other. – less
Shift Supervisor (Current Employee), Charlotte, NC – November 6, 2013
Pros: free lunch
Working for Zoes Kitchen has been great! The place has a positive vibe, the managers are great! If you're looking for advancement, if you fit the match consider yourself advanced. My co-workers are dependable, always on time and love their job as well. Being a shift leader has really taught me a lot working for Zoes.
Great restaurant concept combining food made from scratch with the efficiency of a fast food restaurant.
Assistant Restaurant Manager (Former Employee), Scottsdale, AZ – September 19, 2013
All aspects of restaurant management. I enjoyed the fast pace of the restaurant while combing full service with meals that take no more than 12 minutes to prepare. It was fun to order food through different vendors, write schedules, hire and train people. I love working with people and customer service.
General Manager (Current Employee), Katy, TX – July 7, 2013
Pros: free employee meals and paid vacations
Cons: healthcare cost and no 401k
Zoe's Kitchen is a great place to start ones career. The company is growing rapidly so the opportunity for advancement is there. The pay scale is low and the benefits are very average. No 401k provided. Great people to work with and work for.
Shift Manager (Former Employee), Cinco Ranch, Katy – May 28, 2013
Pros: free meals
Cons: management, lack of pay, lack of hours, unprofessional attitude from other shift leads
Zoes promotes a Work/Life Balance that quickly disappears as soon as you're hired. The Managers will change shifts on you quite often, even a few hours before the end of the day. No set schedule,and management plays favorites to choose who gets the most hours or weekends off. I was lied to in the beginning about how much I was going to get paid because – more... I used to run an entire retail chain by myself. When I confronted my management team they told me they never said that they would get me more, and that I was "mistaken". The management team I had above me worked in the food industry for over 15 years (they said) but I later found out they had no clue on how to run a business. I worked 25 miles away, and often showed up to work when I was told to go home because there was a scheduling conflict. Anyone working at the time could have called to let me know. They didn't. I was promised we close at 9pm, and would be out by 9:30pm. Truth is, when you're closing, expect to be there until 11pm to 12. The latest I ever got out was 1am. We had over 5 people quit the first two weeks we opened. This put a strain on running things smoothly. More times than once a week we would have customers get up, get their refund and leave because of an error in the kitchen, error on their order or because their food was too cold. It's fun at first, but after a month it's old. – less
Hostess/Cashier (Former Employee), Birmingham, AL – October 18, 2012
On a typical day I would take peoples orders at the cash register. Or if a customers food was ready I would bring it out to their table. When I was not dealing with customers I would be making sure the restaurant was nice and clean, including the restrooms. I helped refill the dressings and assist making the pita chips. I really enjoyed working with – more... all of my co-workers and I got along with all of management. – less