Lots of benefits, early hours, Ambitious growth
Gut am Arbeitgeber finde ich
They give more advantages to employees than other gastronomy companies, and working hours are tracked to the minute, which does never happen in hospitality
Schlecht am Arbeitgeber finde ich
I think they put their problems away by making them disappear and looking elsewhere instead of tackling the source of the issue
Verbesserungsvorschläge
Needs to value better the work made by their employees, their line workers in extreme busy shops and the amount of responsibility and daily stress their management is exposed to
Arbeitsatmosphäre
Cool ambient, taking in account the stressful nature of hospitality jobs
Kommunikation
Sometimes feels the different departments are disconnected from each other, it was something that was being worked on
Work-Life-Balance
It's hard to disconnect sometimes as the production works overnight
Vorgesetztenverhalten
One's workload was often not understood by superiors. There was no micro-management but one sometimes was found without enough manpower to execute simple tasks
Interessante Aufgaben
Special production days were challenging, especially with the very rapid growth of the company, and planning those were interesting. For the rest the job is very monotonous.
Arbeitsbedingungen
Rapid growth with not enough preparation made the daily work hard with sub-optimal equipment and not enough human resources. 4* Because I believe this is different today
Umwelt-/Sozialbewusstsein
Social and environmental awareness is part of most management decisions. Reducing waste, switching to electric vehicle fleets, etc.
Gehalt/Sozialleistungen
Wage is not great for the level of responsibility
Image
Hearing people's opinions of the company image made me proud of being part of the team
Karriere/Weiterbildung
Company assists with training but I did not see myself continuing further with the company