surveillant du service alimentaire

directeur de restaurant

serveur au comptoir

cuisinier

cuisinier à la chaîne

Mucho Burrito

Seeing as Mucho Burrito is a franchise, owners with little experience and knowledge are able to purchase stores at their own risk. This  means there is little organization, accountability and consistency between the different stores. This also means that owners hire staff (such as myself) and pay them a minimal wage in order to not only perform regular work tasks but perform duties that should be reserved for management/owners. The owners pay themselves and their family members (who do not actually work at the store) a better wage then their working team. Mucho Burrito head office staff only really perform site visits once a month (and that is generous) this means owners have free reign over how they choose to run their locations. (for example:ordering cheaper material from non approved suppliers, changing recipes to cut costs, changing cooking and storing procedures which impacts the foods overall quality, under portioning for customers, using cheap and non approved cleaning products and tools without following Work place safety standards, performing cheap fixes on equipment making them potential dangerous, hiring immigrant workers and paying them less than minimum wage under the table.)  How can this be happening without head office knowing? owners are made aware when head office is performing visits and will 
"clean up" their act before their arrival.

At my location (baseline in Ottawa) my owner was tasked by Mucho Burrito's head office to train a new owner who had purchased another location in Ottawa. I performed all prep training (recipes, storing, ordering) over several days with the new owner. while training, I was also expected to complete my regular daily tasks- My manager completed the remainder of front of house training over several days (very challenging when no other staff have been scheduled to help mitigate the training) By the end of the training my manager and I were exhausted but we felt we had imparted all the necessary information for the new owner to have a successful restaurant.  Mucho Head office provided monetary compensation for this training. I was given an additional 50$ on my paycheck while the owner kept the remainder (He did not perform any training ) which I was told was nearly 4000. I put so much time and effort into ensuing our location was successful. I took pride in the success of my team and the qualify of our product, I went above and beyond regularly( Picking up and dropping off catering orders which my vehicle with no compensation, covering shifts and working from close to open in order to make sure the store was being supervised)  In return, I was used. to this day, I have never received any acknowledgement for the work i did for Mucho Burrito for nearly five years.

Mucho Burrito spoiled my desire to work in the food service industry. It showed me that in restaurants hard work is expected and not rewarded.

I really wanted to like working here, but the workplace itself was terrible. The manager always made comments on women who walked by, sat on the work counters, ate food from the prep table, played on his phone and watched videos while we needed help. I came into work on various occasions and the manager was sitting on top of the prep counters, where we make food in the back, with his shoes off, feet on the counter and watching videos on his phone. I cut them some slack in the beginning because it was a new store but it got to the point where it was intolerable. While we were helping customers, workers were rudely interrupted by "higher up" workers (ie. the manager, manager's friends, and family) who made us stop what we were doing with the customer in order for us to make them their food - which they always gave away and took for free. They fired multiple people who were there since the beginning so that they could hired their friends and family. There were also many instances where sexist/sexual comments were made, and when we made complaints, nobody listened to us. The work itself was easy, but due to the quality of the food and the price point - the store is never busy so there is a lot of sitting around and a LOT of workers got sent home way before their shifts were done. I was promised full-time hours upon being hired and ended up getting 3 to 12 hours a week at max. I would not recommend working here if you need consistent hours, even if part-time. I would not recommend this work-place in general. Under different management, I feel like this work-place could be better but as of now, I wouldn't bother.

A typical day at work:
A typical shift was fast-paced, especially during lunch and dinner rushes. Most of the time was spent preparing ingredients, assembling burritos and bowls, serving customers, and keeping the workspace clean and organized.

What I learned:
I learned how to work efficiently under pressure, improve my customer service skills, and communicate clearly with teammates during busy periods.

Management:
Management wasnt there most of the times. Last days before I left there was no manager because they left together. To be honest there was a lack of support from management. They were gossiping behind employees, never talk to people when there is something wrong or even when they see a mistake they were just saying you're good and texting to owners about to situation, after that they were reducing that employees' hours. It would be much way better if they could spend time for management.

Workplace culture:
The workplace culture was energetic and team-oriented but toxic at the same time, with the gossip and day shift- closing shift problems. For my shift, coworkers supported each other during busy shifts, which helped keep things running smoothly.

The hardest part of the job:
The most challenging part was dealing with the toxic environment.

The most enjoyable part of the job:
The best part was interacting with customers, especially during busy shifts when everyone worked together to keep the line moving.

It was nice having targets to reach every day, there were specific accomplishments that had to be done after every shift that had me very encouraged to keep going. I learned that it easy to learn something you never thought you could do. I learnt how to balance work, school, and my personal life. It was amazing how much more I could do with so much less time. The managers were very friendly, they were very patient with teaching me, and helped me a lot when I needed the help. Even when mistakes were made there were there to show me how to fix it, and what could help me not repeat such a mistake. The team was very lively, we were almost a family. We welcomed new co-workers very nicely, and we were also there for one another; Mucho Burrito introduced us to new people whom soon became close friends. The hardest part of the job was keeping the customers happy while they were waiting in a huge line. This helped me greatly with my social skills. I was able to make small talk with the customers which helped them forget about the wait and enjoy their wait. Lastly, the best part of the job was wrapping the burrito! It was one of my biggest accomplishments. Having rice, beans, meat, salad sauce in one pita was very hard to keep together without it falling apart. This has us all practicing our rolling on anything outside the workplace; with paper, foil, anything that could be wrapped was wrapped.

I worked really hard there, tried talking to customers as I simultaneously prepared food not only to establish a happy/positive energy in the environment, but to bring the customers back. My managers kept pulling me aside and threatening to fire me even though I was working nonstop every shift, taking shorter breaks to help out, while others would be going into the freezer to text or call people randomly, going on smoke breaks when it wasn't even their break time. It made absolutely no sense. They were hard on me for no reason...

At the second Mucho Burrito I worked at I had a manager who asked my availability then when I was hired, they gave me shifts at the times I said I wasn't available (I had no way of getting there and would have bussed but there was no bus heading that way) so they basically said "sorry, this isn't going to workout' even though they agreed to give me shifts at different times when I had a vehicle available. Also, they didn't pay me for training, had to do it for free (which I don't mind to be honest), but I know most places pay their new staff for training so they basically took advantage of me because I worked the training all for free then they said it wasn't going to workout.

I loved working at Mucho! I felt like a member of the family there. Everyone was super nice, management was great and super professional. And the food is delicious!

The training was supreme. I spent three days of about 4 hours each not working with customers, just being trained. They provided training videos, scales to measure your portioning, and for the first three days of training you received free food to ensure that you've tried everything on the menu! Yum!

We were quizzed to make sure we knew everything about the franchise. People who scored very lowly were let go. (Yikes!) And yes, you were expected to study this at home.

The only part I didn't really like was that the owners forced everyone to yell, "WELCOME TO MUCHO BURRITO!" within three seconds of a customer entering the store. None of the customers liked this.

And people get really snarky when you tell them that guac is an extra dollar.

Oh, and they're VERY strict with portioning. You have to practice your portioning every morning and if you don't get it exactly right, the management gets very upset. (It's a very subtle difference of full vs. heaping)

Definitely recommend working here, if you don't mind listening to mexican music 24/7

I liked working at Mucho Burrito but the management at the time was not good. One of the supervisors was unprofessional and made me feel uncomfortable. Often, they would schedule us to finish our shifts when the store closed, making it nearly impossible to leave on time. I was not compensated fairly for my time. There really is not much room for advancement at Mucho. Only the people they have connections move to more important roles. I also felt that everything was not organized as well as it could have been and that I was not properly trained. If you work here you have to be prepared to be proactive and to work hard. They have pretty high expectations in terms of service. If you can't be super smiley and friendly you won't last long. However, I do feel that it was a positive experience overall as the work is pretty fulfilling and the food is very good. The people were the best and worst parts of this job. Management may have changed since I've worked there.

-Being a high school student, they didn't understand that I had bigger priorities
-I learned how to have good customer service
-My co-workers and my bosses spoke another language that most of us didn't understand and it was obvious they were talking about me
-I tried so hard smiling and being a good sport but they bullied me. I was constantly moving in order to fit their constant demands. I was looked at as a child and they treated me as though I couldn't do anything.
-The bosses stole all of our tips (I never received any tips, except one guy who came for lunch physically stopped me and handed me a $10 bill)
-They never allowed me to stay home if I was sick (I had to have my mom go in to talk to them), they always made me work, way too late on school days
-They made me cry
-I quit by physically leaving in front of them bawling my eyes out

The typical day at work during summer is quite busy. There is a lot of dish washing involved working here which is really tiring and unfair. During winter, it gets really slow but less job to do.  The work seemed good at first but as time went by it got awful. Management listen at first but ignores complains and suggestions right after. The owner itself does not care for his employees or simply does not care enough. Workplace and co-workers seem okay but lack hard work for the amount of tasks being demanded by our boss. Hardest part of the job is meeting the impossible demands by the management or the owner himself. Getting paid on time does not happen in our location. Despite all the bad things about this company, the most enjoyable thing is witnessing guests enjoy their experience from their food and through our service.

Mucho Burrito is a good place for first-time job seekers, giving good experience in customer service, food prep/safety, and cashier experience. Would recommend as an entry-level job such as high school or for summer students. Decent hours, however it can be a fast-paced, higher-pressure environment during busy hours like any fast-food restaurant. Management is decent and expectations are fair and clear. Bonding happens pretty quickly with co-workers, positive environment when it comes to team-work. No previous workplace experience is required when applying, although food handling experience is an asset. Bilingualism is not required, however English verbal skills are mandatory. French or Spanish is an asset.

Top Job Titles	Average salary
Surveillant du service alimentaire 58 salaries reported	$23.50 per hour
Directeur de restaurant 53 salaries reported	$35.46 per hour
Serveur au comptoir 16 salaries reported	$17.83 per hour
Cuisinier 9 salaries reported	$17.69 per hour
Cuisinier à la chaîne 21 salaries reported	$20.84 per hour

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