0 Benefits & Terrible Management - Corporate Office Position Schulson Collective Employee Review

The pay was fair and the restaurant was busy so hours were consistent.

Management seemed like it was turbulent but working in the kitchen was fine.

You get a hefty workload, so you learn fast, a lot of the work is sadly just grunt copy/paste data. Or nightly summary work. Luckily they are a larger operation so they have the money to afford good salaries, but I would recommend another larger operation/group. Vice President is definitely the diamond in the rough, he was a great asset, and someone I felt I could rely on.

CEO has poor mentality for the operation, seems emotionally removed. Treats the operation with pure austerity and pragmatism. Everything must go through him, from COMPS of DNLs to voids of misrings that weren’t made. Talk about lack of faith in your management team. HR felt pretty unhelpful. A LOT of Human Resource issues, from VERY poor line level staff, burnt out management, or black listed managers /chefs, that no other company would hire. Goods and wares are tough to get approved, upper management is blind to the costs of restaurants. There’s almost no service standards at all within this company, maybe on a smaller team, but they have the mentality that servers and bartenders will just know what to do from other restaurants, all line level knows how to do without a firm grip is: cut corners. Line level staff is really just pumping numbers into the swell of their team. Unqualified, temperamental, disrespectful, and insubordinate. Not a great example of respecting the chain of command. Cheap, to get new glassware, silverware, etc you have to go through extensive begging just for the basics. Furthermore manager meals are very very limited. One of the very few perks management and chefs receive is being able to eat your own meal at work, sadly you will have a cap spend and have to write a nightly dissertation about it. Huge thumbs down.