surveillant du service alimentaire

cuisinier

serveur au comptoir

store manager

directeur de restaurant

Mezza Lebanese Kitchen

The job at the front line is quite busy and fast paced with a lot of stress especially on weekends, but it is quite fun and colourful once you get the hang of it. You’re also able to speak to and interact with some very delightful customers 99% of the time. The pressure can really take its toll on your body though as it can get VERY busy and time becomes of the essence. Management is questionable to say the least. The biggest pitfall is the supervisor, who can be downright disrespectful to some of the employees and has a tendency to be biased and overall does not promote a healthy, transparent or respectful work environment at all. People were made fun of, yelled at, and just treated with inferiority and lack of empathy. One of the few reasons the employee turnover was quite high at one point. The owners of the Fredericton branch seemed to be quite nice, understanding and interactive with their team, but given the fact that they assigned a supervisor with such contrasting morals leads me to think that they were masking their decisions through them, and through that channel there was A LOT being asked of you as an employee given that it is a minimum wage job or a mere few cents higher. Besides that, the team as a whole had a good time together as almost everybody was friendly. However, during my time working there, there was some presence of gossip culture. All in all, I only recommend working here if you have good boundaries, thick skin, good time handling ongoing pressure, and take little issue to being disrespected.

A typical day at mezza will start with heavy work, and you may be asked to do tasks that are not even yours , the members will tell you they are family but indeed they will violet you in any way possible. Inspite of all the work load I mastered all the work activities. It doesn't matter how good the branch owner is you survival will solely depend on how the manager is ,in my case the manager and the supervisors were the worst, they acted as if they are way higher in position and they can use their position to make you small and smaller.Inspite of all these there are few genuine people out there who will try to make this place feel a little better but in the long run that really doesn't matter 

when i worked there everyone except the woman that hired me on was fantastic altough i was the only employee who i ever seen constantly washing their hands because we worked with food, me and the owner/boss got along well, i got maybe 3-4 shifts a week and the reason they let me go was because i called off two days for being sick and they said if i didnt come in the next day i wasnt getting a schedule so i showed up and got sick after working about an hour or so and the next day i called and they told me they werent taking me back because they didnt want me getting sick at work all the time.

if its not busy its boring, you can do back ups to ensure you'll have resources for the next day but that's it. It's fun if its busy tho, time goes by so fast and you make good tips. I dont trust the current management as I heard from different management who quit their position and I quote. "Other people downgrade others in order to take control of the management" it sucks and they'll give you a 3 month probation for them to decide if they're going to give you a raise or not. Thats not actually true. They wont give you a raise until you ask them many times. The hardest part of the job is when people takes of their job too seriously it gets out of hand. The most enjoyable is when its busy. Oh and they dont give overtime pay.

What is the best part of working at the company?
You feel like you’re part of a family. 

What is the most stressful part about working at the company?
There is not a stressful part working at Mezza. You just feel the rush hour on the lunch time. But customers are awesome!

What is the work environment and culture like at the company?
It's a team oriented workplace. You feel supported, engaged, and have all the tools necessary to do your best work and advance your career.

What is the best part of working at the company?
Staff and owner both provide the good environment 

What is the most stressful part about working at the company?
Nothing much when you are used to with the job

What is the work environment and culture like at the company?
Mixed so again it doesn’t matter everything is good 

What is a typical day like for you at the company?
Except sunday rest everyday was great

This is a great position to save a little money, at the end of the day it's just fast food so you shouldn't be expecting a whole lot in the first place.

You can make some great connections usually younger staff either in high school or college with similar goals to your own.

Stressful and work alone in a station. Before covid they do have long hours but they didn’t pay overtime. They don’t have benefits. Worst ventilation in kitchen.

Staff is all friendly, very busy on Friday's and Saturday's which keeps you good and busy. Management is awesome, very accommodating if problems arise in your personal life. Very good place of work.

They make everybody feel welcomed. They provide effective feedback and always look at the problem/solutions not the person. You end up energised every day after work.

Top Job Titles	Average salary
Surveillant du service alimentaire 35 salaries reported	$16.61 per hour
Cuisinier 32 salaries reported	$16.77 per hour
Serveur au comptoir 36 salaries reported	$16.44 per hour
Store manager 3 salaries reported	$19.50 per hour
Directeur de restaurant 7 salaries reported	$21.42 per hour

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