line cook

sous chef

housekeeper

sushi chef

guest service agent

Viaggio Hospitality Group

Disorganized management and uncomfortable workplace interactions made this a negative experience. Leadership often behaves inappropriately, creating a toxic and frustrating environment for staff. There were incidents where management leveraged their position in ways that made employees uncomfortable, and staff who raised concerns were ignored or dismissed.

Leadership showed a clear lack of professionalism, emotional control, and effective communication skills. Management decisions often created confusion and stress rather than support. On multiple occasions, managers attempted to cover staff responsibilities without understanding the work, made repeated mistakes, and then tried to give guidance to employees who were far more experienced in those tasks. Watching management insist on instructions they did not understand was unnecessary and frustrating, and often highlighted their own lack of knowledge rather than affecting employees. The overall environment felt chaotic and mismanaged.

In practice, the team operates effectively without management involvement. Employees figure things out on their own and often perform better than the guidance provided by managers. When management does attempt to provide guidance or training - often much later - it emphasizes their lack of understanding and preparation, which can be frustrating to witness. Leadership involvement in these situations often unintentionally undermines confidence in management rather than helping the team.

A Message to Management:
Management should carefully consider whether guidance is necessary. When attempts are made without full understanding of staff responsibilities, it can make management appear unprepared or out of touch while employees continue to perform effectively on their own. Providing guidance in these situations often highlights gaps in knowledge and training, which can be embarrassing for leadership and does not improve team performance.

The organization lacks structured performance reviews and clearly defined career advancement pathways. Salary increases and promotions are infrequent, and employee contributions are often not adequately recognized. High employee turnover has resulted in understaffed management teams and excessive role responsibilities. Human Resources is largely ineffective and unresponsive to employee concerns. Additionally, operations management frequently fails to provide clear, productive, or actionable guidance.
Workplace organization is poor, and collaboration is undermined by a lack of trust among colleagues. Overall morale is low, and the environment is challenging to navigate. While the organization has significant potential for success, internal conflicts, victim-mentality behaviors, and misuse of internal influence hinder progress. Despite this potential, these issues contribute to a negative workplace experience, and leaving the organization ultimately proved to be a positive decision.

Cons:
Excessive workload with frequent overtime expectations Employees are routinely stretched beyond reasonable capacity Chronic understaffing across departments Lack of managerial and organizational support Poor internal communication leading to confusion Disorganized workflows and unclear processes Insufficient guidance and direction from leadership Limited resources to effectively perform assigned duties Reactive rather than proactive management approach Inconsistent priorities and shifting expectations


The management structure here is fundamentally backwards and embarrassing to witness. New staff are essentially left to train themselves on complex roles with zero support. The striking issue is that management’s lack of foundational knowledge is immediately apparent even to new hires. It is a bizarre dynamic where someone with a primary-school understanding of the work attempts to "lecture" at a university level to staff who are already subject-matter experts.

After employees have spent a year or more mastering their positions independently, management suddenly attempts to provide "training" that is logically flawed and contradicts industry standards. These delayed interventions only highlight how out of touch leadership is. The team is effective on its own, but management introduces inefficiencies by insisting on substandard methods.

In my experience working here, the high turnover rate was immediately noticeable and contributed to a challenging work environment. Training was minimal, and I often felt unprepared for my responsibilities, which led to frustration when expectations were unclear or not communicated.
I observed that many staff members seemed disengaged, likely due to the lack of support and inconsistent management. Cleaning procedures and checklists were frequently neglected, leaving tasks for the next shift and creating additional stress.
During my time, I experienced a difficult situation with upper management where I felt pressured to resign after a miscommunication during a busy shift. Despite reaching out for clarification and asking about severance, I received no clear response and was eventually blocked from further contact.

The deal made when signing the contract was not honored until I was chasing management for months. The group itself is disorganized and understaffed, I found people who were working in the corporate office to be quite rude and direct. Operations was a completely different story, a never ending revolving door of FOH staff and restaurant managers. Managers are stressed because of the amount of work they have and then when mistakes are made they only know how to put blame onto others. I've gotten phone calls from managers just absolutely screaming blame. 

Personally I had little to no training, and was thrown into the water and was told to swim. This applies to everyone who newly joins the company, no one has proper training. 

The company is owned by a cheap developer that doesn't pay people their worth. The problem starts from the top and trickles down the ladder. 


Glad to be a part of such an organized, fast-paced and incredible team! Great opportunity to learn and gain experience in full-cycle Accounting, problem solving and teamwork. Every employee at Viaggio is a go-getter and works hard toward the goals of the company. The leadership team is very approachable and understanding, and provide support all the time. Enjoyed every opportunity I’ve been given!

Clearly flawed from the top down, this is a classic example of a group with lots of money but no previous restaurant experience.  The owner made his fortune in development and tries to apply the same workplace concepts to hospitality.   They've achieved some success with hiring some solid managers, but all the venues are revolving doors for FOH staff, cooks and managers.  They generally import or hire people new to town but within a few weeks they leave as they see how dysfunctional it is.

Never in my life, have I worked with a less professional company. 
They give you no form of Constructive Criticism, just insults, no guidance, just shame. 
They have been through 10 people in this position... in under two years. I understand why now. 
I hope this falls upon you when looking for this company and know that you should not work here. 

Management. You need to take a real hard look at yourself and wonder why you can't hold onto staff. It's not us, it's you. 

This workplace is the waste of your valuable time and energy specially in the finance department. Some managers do not treat inclusive and you feel offenced at some points . You will not be provided with a training period and they want you to dive in the job all of a sudden with least supevision and assistance . However , they are always ready to accuse and hummiliate you for small mistakes . Avoid this workplace in your job search.

What a garbage company and management. You can work here for 4+ years, worked full time and moved all around locations for them, doing shifts no one wants and also NOT ALLOWED OVER TIME?? And also not have any seniority or say in your shifts, schedule even after many years here. There is 0 support in management, the higherups are a joke that want to find bad in you even when you’ve excelled in your performance. 

Top Job Titles	Average salary
Line cook 24 salaries reported	$20.77 per hour
Sous chef 4 salaries reported	$64,500 per year
Housekeeper 13 salaries reported	$20.42 per hour
Sushi chef 9 salaries reported	$21.89 per hour
Guest service agent 1 salary reported	$19.25 per hour

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