surveillant du service alimentaire

directeur de restaurant

serveur au comptoir

food service supervisor

crew member

BIG SMOKE BURGER

Working at Big Smoke Burger was a great experience. The management is what made the place great. A typical day at work involved handling orders in a timely manner and making sure the finished product that was handed out, meet our expectations, as well as our customers. I learned how to focus on multiple tasks at once in an orderly fashion. The greatest thing about the management at Big Smoke Burger was their sense of mentor-ship to the workers. Even though there was much opportunity within the company for promotion ,higher than a manager at a location, the workplace environment encouraged the workers to seek out advancement in other fields they were interested in, and if need be they came back to their old position for a little while, they would be welcomed back. The hardest part of the job included the labor attached to working in a food establishment. Another hard part personally was the fumes of the fryers and overall how I would become dirty on the job each time I worked. I couldn't just come home and relax and unwind, I would have to take extra time to clean each day. The work hours also was a hard thing for me because it wasn't consistent every week, therefore i couldn't have a daily routine everyday.  All though those were some things I didn't really enjoy, I still pushed through it because easily the most enjoyable part of the job were the interesting different types of customers that would come in. Eventually it became routine to know the orders of certain customers and engage in conversation about fascinating things, that you wouldn't have thought you ever would. The variety of life experiences from different customers offered insights on different areas and careers in life.

A typical day at Big Smoke Burger is busy during the week and sometimes a little stressful. I learned that working here you need a lot of patience with customers and the people you work with. The management is alright. It could be managed a little better though. The workplace culture is really good, there are different type of cultures that work at Big Smoke Burger. The hardest part of the job is when one of the kitchen equipments break down and it doesn't get fixed right away and when it does get fixed it, it breaks down in again in a week. The most enjoyable part of the job is you actually make good friends with the people you work with. You become a little family and hang out outside of work.

Enjoyed my overall time there management was overall nice same with fellow co-workers but was definitely not paid enough to put up with this one supervisor which I was partnered with almost every shift. This person having constant spaz attacks at me for the smallest things especially me being my first month on the job. Not to mention he would just sit in the back and watch anime but yell at us for just talking. Speaking to my peers I've realized more people than just me have quit because of him but the manager seems to never take action. I would say Big Smoke Burger would be a better place to work at once some action is taken to this individual.

One of the worst jobs I've ever worked at .... I worked at the eaton Center location.
excessive work 
2 - 4  hours a day even tho your full time 
negative environment 
unfriendly employees who also do not like each other 
manager needs a hobby (janice) because she's always on someone's case and repeats herself like 50 times Jeez we heard you the first time ...   on top of that has a monotoned voice that could put the mute to sleep ! But wants people to listen to her??? So how do you expect the employees to listen ??????? (I can see why the poor girl still works in fast food and will probably continue to do so)

Working at Big Smoke has been awesome. Although there isn't much room to advance and the pay is obviously minimum wage, the management and the awesome staff make up for the former mentioned. Unlike other fast food restaurants, this one has adults running the place which keeps the drama and laziness to a minimum. I've only had one problem with one employee and we settled it like adults. The company doesn't understand enough about food safety and cross contamination but I'm sure they will learn as they continue to grow.

Big smoke is fun place to work. You get to meet new people everyday: moreover, you get to deal with different kind of behaviours. It is tough to work in BIG SMOKE specially on rush hours, but the way i see it, i believe there is nothing hard thing with what i can do. In addition, I am a self manager, and i feel like i can be part of cineplex crew, and try hard to make it a better place. I would also like to inform that i have a lot of reviews in BIG SMOKE website. Thank you

A typical day for me would be coming in opening up the store, putting away our Sysco order and making sure everything is there. Didn't gain much knowledge from the job itself more from the people i worked with. management could be a joke at times but for the most part it was kept professional. Most difficult part of the job would be me having to cut others hours in order to keep our labor percentage down which meant at times i would close by myself in the back with one FOH, which meant if we got a rush we would be pretty screwed. The most enjoyable part of my day there was interacting with my co workers.

A typical part time job. With sister locations nearby it was fairly easy to pull in emergency management and ingredients. A tiny kitchen area posed a number of safety issues including a shelf collapse, and it was always too hot with no way to create ventilation as we weren't allowed to open the back door. Despite this I wanted to be hired to work in the kitchen, but was hired for both back and front of house which eventually led to my quitting as the front of house shifts began to outnumber back of house. 

Stuff didn't go wrong often, but when it did it was difficult to figure out how to get it fixed.

I worked there for about 5 months and quit soon after due to the horrible experience. The management was awful, I had shifts scheduled in a way allowing me only 4 hours of sleep between them. I was treated wrong also during these horribly scheduled shifts, being completely exhausted for 8 hours during the shift following! They would complain about my low energy and quiet attitude. What would they expect from a part time worker working 8 hour shifts back to back running on 4 hours of sleep? This location is the one at Winnipeg MB at the outlets food court. DO NOT WORK HERE!

Avoid this location at all costs! No proper training is provided, and the manager WILL fire you if you don’t learn the entirety of the job within three days. The uniform, which consists of only a baseball cap and a T-shirt will set you back $40, which is deducted from your first paycheck. They are also unfamiliar with the labour laws. For example, your training shifts are only three hours long instead of the standard four hours. Your first shift is spent paying for your uniform. 

Top Job Titles	Average salary
Surveillant du service alimentaire 8 salaries reported	$17.81 per hour
Directeur de restaurant 2 salaries reported	$19.00 per hour
Serveur au comptoir 3 salaries reported	$15.67 per hour
Food service supervisor 2 salaries reported	$17.50 per hour
Crew member 1 salary reported	$17.60 per hour

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