assistant general manager

kitchen manager

line cook

general manager

line cook/prep cook

Blowers and Grafton

Management is beyond atrocious. Somehow you have corporate micromanaging everything your restaurant does without ever actually being there. They insist 16% labour but decide to change the schedule made by your team leaders to reduce hours and give your team leaders 10-13 hour days, daily. You will be lied to upon hire about the hours you’ll get, and expect the lying from management to be a normal thing. Absolutely no job security as they’ll find any reason to fire you if they straight up just don’t like you. Doesn’t matter if you’re one of the only cooks in the kitchen or servers that actually runs food, if they don’t like you you’re gone. The mission location has to run every single takeout app to stay in business, and anyone in our industry knows how awful takeout orders and takeout drivers are. Laughable that it’s still running. It’s a joke of a workplace, with terrible management that makes it an even bigger joke.

The staff ( line cooks, servers, etc.) were amazing. They kept the morale high, and made the work fun. However, the management (except the ones on junior positions such as sous, supervisors, etc.) were the scummiest people I have ever met. They held my tips after quitting. 

When I worked there, we always run with skeleton crew on slower days, because managament get their bonuses when the labour cost is kept at 30%. Expect to be worked like a horse. Kitchen manager has "ghost schedules",, meaning he will be scheduled on a certain day but will not show up. He was also a power-tripping, insecure person who has no idea how to act as a professional. 

If you have any ounce of self-respect, stay away from this establishment. If by some circumstances you ended up working there, I guess try the fish & chips as a consolation. They're pretty good.

When the restaurant first opened it was filled with positivity and great morals! as summer passed the company and management went downhill fast, if you booked off time or had any problems with anything you would not get any shifts for the next week and sometimes the week after that! If you asked any managers about it they would apologize and do nothing about it. At the beginning of October they fired about 3/4 of their front of house staff without cause and did not give any of them severance pay. I would suggest not going here to get a job as it was a horribly managed and they do not show their "east coast hospitality" they claim they have.

Absolutely HORRIBLE company to work for, it seems great in the beginning till they stop scheduling senior staff unless you're one of the higher ups favorite. Regional manager is incredibly unprofessional and rude. I did contact the real high up people in change about how bad their company has become but nobody seemed to do anything. Get ready for them adding shifts back after you got one covered, not getting scheduled for weeks, working in and environment where they play favourites hard core, and where you will be disrespected on the daily basis. AVOID AT ALL COSTS! I regret working there. 

Opened the restaurant and everything was great. Those they appointed managers made it awful. Over staffed and give employees no hours. Management would say “we can train dumb people to serve, not ugly people to be pretty” and would only hire servers they thought were “pretty enough” to be fit for the job even if they had no experience rather then someone that they considered unattractive with experience. If you have any issues and bring them up they remove you from the schedule until you quit. Probably have been through 200 servers in the half year it’s been open. Wouldn’t recommend to anyone. 

Management very clearly picks favourites, as personally noted by one specific manager who outright insulted and belittled me in front of my entire team. This same manager actually terminated my employment the same day I was planning to quit. Nobody seemed to care for each other in my time there whatsoever. The only coworker I liked quit in the middle of a weekend dinner rush, I was gone not long after. Higher ups don't seem to have any idea what they're doing. Overall experience was horrible. Would not recommend.

management doesn't pay attention to availability very well, they don't provide proper training or explanation of how things are done (i.e. having own float for cash, how tips work). they tell you to do things a certain way then you are in trouble for going against policy.. hiring to fill summer hours but don't give enough training shifts for servers to be properly trained. lack communication between one another as management. would say clicky work place culture. 

I only worked here for 3 weeks and then I stopped receiving hours. Overall terrible place to work - you are constantly yelled at and you have to move fast. You will not make any advancements at this job, they will just work you until you burn out, The orders on the screen would fill up the entire screen and it would take hours to complete them. The managers had unrealistic expectations for all staff, especially the kitchen staff. 

Typical day at work is incredibly stress full. Had health issues I haven't had in years come up again because of the stress. Management will never be clear direct and honest with you. The gossip and drama amongst FOH is just absurd. Clearly in survival mode and has no interest in investing in their staff, and if you're an immigrant or poc its worse. Oh and you get to have flies all around you while cooking on line :) 

This location was off to a strong start due to a solid east coast style hospitality presence in an otherwise chain saturated market. After a change in management things quickly devolved to a glorified brewhouse. The original team was slowly eliminated and favoritism was given to the young and agreeable. The energy and spark that they launched with is now gone. The appearance of the east does not matter when culturally they no longer embody it. 10/10 donairs though.

Top Job Titles	Average salary
Assistant general manager 2 salaries reported	$46,250 per year
Kitchen manager 5 salaries reported	$51,200 per year
Line cook 3 salaries reported	$17.00 per hour
General manager 1 salary reported	$55,000 per year
Line cook/prep cook 2 salaries reported	$17.38 per hour

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