surveillant du service alimentaire

serveur au comptoir

superviseur

shift manager

commis de cuisine

Arbys

So I will start off by saying I love the staff, My supervisor and customers. It was good in the beginning yet turned sour with in  year. I will admit I should have left sooner but I felt that I should give it my all first. 

Things that never changed was the equipment that all ways seemed to break from exposed wires to gas leaking ovens. 

I was mortified at how the boss took advantage of my trusting nature. He taught me how to clean in deep fryers. I used floor cleaner a green scruby and water. He didn't even bother telling me that there was safety items. I would totally understand yet he failed to even get me a face mask or and oil apron but he did go and grab heat resistant gloves from a store near bye. 

You are never doing anything right in his eyes he will tell you. He just won't help you improve what your doing wrong! If you are looking for a pay cheque then this is one of the many places out there.

A typical work day at Arbys would consist on arriving 10 mins before your shift starts, to either be in uniform or change when getting there. You have to be on the floor 5 mins before your shift starts.  Once on the floor the floor manager would let you know where you are and what your duties are for the shift. For instants say I'm on Drive thru my manager would then have my name on that cash register there for i am reliable. Although you make think running orders and taking orders is all i have to do mean while i have to stock, clean help assist front when needed. there are many duties to be done. You are always helping co-workers when needed, doing what you know and constantly learning knew things. The hardest part of the job would have been having such little time in a day, although you could be swamped with orders you have to manage your time to complete your other tasks. The most enjoyable part of the job would have been at the end of every shift knowing what i accomplished and how hard i worked.

The overall work environment is 2.5/5 for me. Like any job, it comes with a lot of pros and cons. The pros being that if you're a hard worker, you get a ton of hours, for staff members, food was 50% off, and there was socialization outside of the workplace; like summer events and Christmas dinners. The cons were that it is run by high school students, if you are not part of the ‘clique’, then consider yourself a target. The stigma of the store was poor, due to the fact that immature people are promoted too fast. Management was very poor as there was no fear instilled in the employees which allowed them to think they could do whatever they want. Also, there were favourites, and the favourites always got the last word, even if their word was wrong. Many people have left the job solely for this reason. I recommend this job for someone who is between the ages of 16-20. If you’re older than that, and would like a career in fast food, look for something that includes more mature employees.

Would not recommend working here. The management was lacking. There was no guidance or training involved most of the time I would be waiting and willing to work but no one would give me a task or let me know what has to be done. There was not a lot of work to be done, most of the staff would just stand around and talk.The staff I worked with was disrespectful and would get mad at me when I was just trying to learn. There was no organization when it came to getting orders out everyone was running into each other making the wrong item or making double items. The staff member would just stand behind me and watch while I was working making it very uncomfortable. I have trained a lot of staff in my previous job as I was a supervisor and I have never seen anything like this. The manager/owner had let me go within a couple days without even working with me and without probable cause. This is a warning for anyone who wants to work at this Arby’s. 

Typical day includes:
-constant customer interaction
-making sure orders are taken correctly and filled accurately
-handling cash and debit transactions

-I've learned that people have a total disregard for people in the service industry
-you are lower than the average human being when taking their orders

-the management is good at times
-they make good accommodations for your schedule, however, this is not always the case

-hardest part of the job is the customers and the management. Both are always expecting the absolute most from you,regardless if you are able to do it or not

-the most enjoyable part of the job would be everything else. Sometimes customers are wonderful, the daily and extra jobs are manageable, the staff/co-workers are generally great. The job itself besides a few other factors is great.

Since day 1, I worked in Arby's  I am already a supervisor working night shift for the longest time since no one wants the evening shift. But being a temporary foreign worker I only have the minimum wage of 11.65 but I do have 50 plus hours to have at least a supervisor salary. Then before the manager they chose was terminated he make my salary 18.99 and gave me an assistant manager title but the new manager doesn't like it so I get only 22 hours in a week because of that rate even I am a full timer. I just resigned because even I already talked to him and promise to give me at least 35 hours per week it never happen, it is just implying that he don't want me anymore. The owner doesn't even care even if I don't even have any benefits in that company I worked for 7 years and have been there running the store for 3 years without a manager. I just felt so used and never been acknowledge by the owners.

my typical day at work consisted of opening the store counting the tills, preparing all veggies, meats and toppings to be used. i would start the deep fryers and place roasts in the oven. i had the responsibilities of 3 people as we were understaffed. I would also close the store so inventory, deposit and count the safe and tills. i also had to make sure everyone else was doing their jobs and the store stayed clean and presentable for customers to dine in. i was trained in management after only 8 months of working there and learned a lot like just how much work and responsibility it is to run a restaurant. my coworkers did not respect me at first so i had to gain their respect and trust by doing 110% of my job and helping them also as i was one of the youngest people there.  overall one of the best most fulfilling jobs i had.

typical day is lunch/dinner rushes and prepping for each rush, very standard fast food stuff.
i learned about FIFO (First in First out), different temperatures and multiple different multitasking strategies to be more efficient
i was part of management for most of my career at arbys, previous to management i did start as a crew member, and worked my way up. management at the time was good but short staffed, fair and didn't pick favorites.
The hardest part of the job was the label, telling people i was full time at an arbys restaurant, i just believed i'm destined for more than managing a fast food chain. Pride aside, it was a great place to work.
Everybody got a long, nobody had any drama with anybody, never had to worry about who i was working with because everybody knew what they were doing and nobody was better than the other. as well as a manager, i got free lunches

A typical day at work would depend on what time of the day it was. Most of the employees are floaters, so were either on cash, drive thru or preparing sandwiches on backline. I've learned excellent time management and multitasking skills while working there. There would be times I am the only one on the floor and would have to take the order, do cash, go put the fried goods down, then proceed to make sandwiches while sometimes also taking drive thru. My coworkers are all lovely people. It's a smaller staff so you get to know everyone really well. The hardest part of the job is we always have the minimum amount of people on a a shift. So if it gets busy and not the strongest team members are on, you find yourself doing most of the work. The most enjoyable part would be the atmosphere. The staff is friendly and so are the customers.

Most of my shifts started at 3 or 5 and went until 11. Throughout each shift, I had to prepare food, run the cash register, clean, and assist customers with their every need. I didn't really learn anything I didn't already know. Management wasn't exactly my idea of the perfect team. The opening manager had a low work ethic. She did a minimal amount of work, and instead talked about games all day. The Closing manager was like a child in a man's body. He never took anything seriously and always got noticeably stressed out at night. My co-workers were pretty much the same as the managers. The hardest part of the job was the hours. Everyone relied too heavily on me to finish EVERYTHING. The most enjoyable part was being able to go home at night

Top Job Titles	Average salary
Surveillant du service alimentaire 21 salaries reported	$23.87 per hour
Serveur au comptoir 10 salaries reported	$16.21 per hour
Superviseur 9 salaries reported	$17.50 per hour
Shift manager 8 salaries reported	$20.24 per hour
Commis de cuisine 2 salaries reported	$15.50 per hour

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