Manager (Former Employee) – Scottsdale, AZ – June 26, 2018
Great company to work for, if you work hard you will get the recognition you deserve. Possible room for advancement, it depends on what you are interested in, how well you perform, and if the opportunity is available.
awesome atmosphere, culture, opportunity for growth
Restaurant Manager (Current Employee) – Tucson, AZ – June 19, 2018
I love Fox Restaurant concepts, they have helped develop me into the man and manager that I am today. The CEO and company overall are VERY caring for their employees. The compensation is average for management, but the benefits are quite exceptional. They promote time in service over quality of service occasionally, there are some managers and chefs who are in positions they cannot handle and compensated well. The work life balance is undesirable. Expect long hours, long days, sometimes 6 day weeks, and 11-12 hours a day. This is the restaurant industry, you should expect that anyways so don't hold it against them.
Fun and productive coworkers. Condescending management .
Server (Former Employee) – Phoenix, AZ – June 4, 2018
Fair responsibility allocation. Flexible work environment. I learned more table-side etiquette. Best part of the job; my coworkers and the regular guests. Worst part of the job; the condescending, dismissive, and uncaring inclination of the management team, including upper management.
Manager (Former Employee) – Texas – March 20, 2018
The culture of FOX itself is amazing. But when trying to bring that culture into a location, it is viewed as being brainwashed. There are some amazingly talented individuals who are overlooked and unheard. Management does not lead by example on day-to-day activities. These are your pointers and exclaimers, not your leaders and helpers. It is very cut throat, as well as unprofessional. I've seen lots of employees leave, and the reason is always management. Employees are micromanaged on any mishap that may happen, but there is never praise for the things they are doing...or an offer of a helping hand followed by coaching. Cursing, screaming, and belittling are a regular occurance...and any thing to cover one's own back will be done with 0 integrity or thought. Lots of egos and 0 leadership or discipline. Too many talking heads who think there is nothing left to learn.
Executive Chef (Former Employee) – Santa Monica, CA – March 7, 2018
North is a horrible place to work! Management is terrible, fast food environment, over worked, under staffed and the use of the phrase "drink the kool-aid." I can go on and on about what a dive North Italia is. Just not a good environment....You have been warned!
Great company to build a career with and develop a unique skillset on how to manage a restaurant/business
Executive Sous Chef (Current Employee) – Phoenix, AZ – February 18, 2018
Fast paced and intense work environment that conditions you for any kind of setting in the restaurant industry. A great opportunity to spring board you into a successful career within or outside the company. An invaluable learning experience.
5 day work weeks, holidays off, fair compensation, consistent/unified message and/or direction from management
Systematic Failures Are Your Failures; You're Responsible for t
Server (Current Employee) – El Segundo, CA – February 13, 2018
If you enjoy wearing a target on your back; enjoy! No matter how much you're willing to do, something tends to go wrong (typically something as systematic as limited stock, kitchen errors, being sat sporadically, etc.) and you ought to expect that at North Italia you will be held accountable as a scapegoat. In recent months, many loyal and determined servers have been fired as a resolution to guest complaints that typically have little to nothing to do with service, but hey corporate sees that management has addressed the issue.
This has caused restaurant culture to freefall into a rotten state. Expect to work off the clock for additional sidework that you'be completed up to demand throughout your whole shift, and expect this to be communicated aggressively and incoherently.
Unfortunately, the team is your fellow servers; once you make a humane error or face something you couldn't do anything about, expect a write-up and management to turn heel.
Restaurant Manager (Former Employee) – Phoenix, AZ – July 30, 2017
A fun, professional, and leadership based company with unique and trendy concepts. Extremely guest oriented, and training is provided in every area throughout the restaurant. The leadership is top notch, and the standards are high.
Server/Bartender (Former Employee) – San Diego, CA – July 27, 2017
We start with a pre-shift line-up to go over the daily agenda and specific focus for the day performed by the opening or closing manager depending on the shift. Very fun place if you value the menu and food knowledge. Hardest part is doing side work at the end of your shift. Best part is the management!
Fox Concepts has high standards and is filled with talented individuals.
Manager (Former Employee) – Austin, TX – July 14, 2017
Fox Concepts has a great foundation for culture building within the company. For FOH management a typical work day is 10-13 hours depending on what level management. BOH work days for chefs are typically 12-16 hours a day. Fox has very high standards, many of the actions held by management on day to day operations do not demonstrate this focus. Within this organization you find many talented individuals that have a sound heart and strait head on their shoulders and often are overlooked for lesser individuals lacking in integrity with fake boisterous personas. The food quality is upheld by constant checks and remains consistent. The service staff is bubbly and personable. Staffing on both ends can be summed up by one quarter of the staff is bought in on hospitality and care about their job knowledge and training and do an excellent job. The other half are their for a job and do very well, the remaining quarter of them are detrimental to the success of the team and sometimes last longer than they should but usually are weeded out.
Waiter/Server (Former Employee) – Scottsdale, AZ – June 26, 2017
EVERYTHING ABOUT THIS RESTAURANT IS A FRONT -- Their motto is "Healthy food, Happy World" and claim to be the steward of organic, fresh and healthy foods but they are constantly cutting corners where they can and substituting non organic and cheaper produce(hidden from consumer knowledge). THEY DONT EVEN RECYCLE! come on, how can you be "Flower Child" and you don't even recycle. Goes to show everything about this restaurant is a front, and they do just enough so they can market the place to unsuspecting customers who genuinely think they are making a better choice for their nutrition and the world's health.
A typical day starts with a huge line of people waiting to get in the doors, and then non stop hustle until your shift is done. I wouldn't have a problem with this, except that management tries to micromanage your every move, and nothing is EVER good enough. Even if you have accomplished everything within your duties above and beyond standard requirements, they will still complain and desire more out of you.
They regularly send people home after only an hr or two shift, but demand that you have open availability in case they need to keep you for 4 hours plus. Complete lack of respect for waged employees. They hire many high school and college students who don't know any better, and who do not have families to provide for, and use them to uphold a culture of overworking and under appreciating.
Pros include a decent pay (NOT BECAUSE OF MANAGEMENT, BUT BECAUSE OF THE TIPS -- THEY PAY LESS THAN MINIMUM) -
FRC dining discount (35%) - decent pay after including tips
No breaks, no appreciation for your work, micro management
Server (Current Employee) – El Segundo, CA – June 10, 2017
Loved this job for the first couple of months, had a great gm that really cared about the restaurant and the employees working there. Once that manager was promoted the following managers were just horrible. So much micromanaging and favoristism it became a stressful environment to work in. The turnover rate is extremely high at this restaurant, don't waste your time.
Executive Chef (Former Employee) – Phoenix, AZ – June 1, 2017
Great place to work with very talented corporate chef team and upper level management. Company has a high rate of growth. Take and assistant manager/chef position and two years later you are promoted if you do well.
creative fun environment
long hours at times which is to be expected in the restaurant business