kitchen manager

front of house manager

assistant general manager

general manager

gérant

Service Inspired Restaurants

Working in the restaurant industry has taught me a lot about myself as a person. My likes and dislikes have really come to shine in a new light over the last 4 years. 

A typical day at work involves a lot of stress mentally and physically with long hours. However, knowing that I am highly capable of exceeding my own expectations tells me it's time for my next move. My ability to multi-task and deal with difficult situations on the spot has made be develop not only patience but quick problem solving skills. My customer service skills are through the roof with excellence. 

Management team is what makes me believe it is time for me to move forward with my life and proceed to another chapter of my life with another career option. My day to day environment is team based which has taught me to work side by side with all type of different personalities. With that said, my independent skills have exceeded based on my abilities to come up with different solutions of many different tasks immediately. 

The hardest part of my job and previous jobs is that I know I have the ability to excel and do so much more with my career options and experience. 

The most enjoyable thing about my job has to be everything I have learned over the years. The high volume of clientele that enter the building day in and day out. With a fast past environment time goes by a lot faster and enjoyable.

I've been working there for three years now. I have had great experiences. The employees I have worked with over the years have been amazing, I have built many great relations with many outgoing people like myself. Management has been changed around quite a bit since I first started. I have never personally had any issues with my management team, although several members on my team have, which in my opinion.. have never been the servers fault. The workplace its self is very good. I look forward to my shifts. The hardest part at my job is dealing with guests. I consider my self a good server and I can handle stress well but, I don't enjoy serving those who don't respect me as a server and this happens far too often in my opinion.  I also work with a lot of lazy servers. The most enjoyable part of my job is being able to work with people who are similar to me as well as they are all very close to my age making it more of a fun enviornment for me to be in.

The work days are long and one must have a thick skin to succeed in this industry. However, through interactions with guests and employees, one can make connections and friendships that are invaluable to the workplace and in day to day life. Through these interactions, I've learned a lot about who I am and what I am capable of.

This job comes with a great deal of organization and multitasking, which I love as there is little to no downtime. My favourite part of my job is that management made business cards for me with my schedule printed on it as many guests would only come in when I am working. I have built my own business behind bar, and friendships that will last a lifetime. I was able to achieve such success in this role by simply breaking down barriers between server and guest, by shaking their hands, learning thier names and listening to them on a very sincere level.

A typical day at work would include coming in early in the morning to prepare for the day, working throughout the shift to prepare next shift members for their night and helping other kitchen members with their preparations. I learnt the importance of helping each other and preparing before hand because some days can get a lot busier than expected. Management was good because they would usually try to accommodate to my needs such as shift changes or book offs. The hardest part of the job is that days could get very busy and sometimes i would be alone through these times. The most enjoyable part of the job was spending time with employees that were all very nice and motivated to work with each other.

i started with opening a new restaurant and from the beginning managers were not on the same page. there was constant misinformation and miscommunication. the team members are great but morale is low since management fires a lot of good team players. many things are made difficult for no reason, (ie the point of sales app) some managers are more supportive on the floor than others, but they often don’t trust the team to do their job properly which leads to micromanagement and frustration with the team. when it’s calm, it’s a fun place to work but during poorly staffed and poorly managed shifts, the team is more stressed than ever necessary. 

I work as a senior financial analyst and reporting accountant at SIR Corp. There is a bit of a learning curve when you first start but that is expected. The work life balance is great the people are awesome in the accounting department no issues there. The work itself can get a bit repetitive and as an analyst you aren't part of the bigger picture decision making process but once you have the hang of it the work is super simple. 

The only downside would be there hybrid policy which is only 2 days work from home but there are summer Friday's which are half day Fridays till end of August. 

Familiar faces and hard working individuals inspired me to become a better chef during the four years I've spent working for SIR CORP. 
I learned how to be a leader, manage food cost and train new employees while enjoying the fun creative atmosphere. 
Management are understanding willing and ready to help out anyway possible providing a fun and safe workplace, needless to say I loved my job and enjoyed working for SIR CORP but in order to grow as a chef I felt I needed to continue moving forward searching for new opportunities to demonstrate my abilities and continue to learn.

Told for months that you will be stepping into a role they hired you to perform in and also promised specific locations that you will land in. This never happened after almost 3 years. When having a conversation with your superior....the reply would be: "You have to simmer in the sauce a bit more". But you're told to not worry because they're opening over 5 locations in the next 3 years and you are their person for one of them. They opened one location in 3 years. When you think that its your time soon...the carrot wagging continues. There are multiple chefs still in the company now going through the same thing.

A place where they train you and forget about you. Worst management and their "steps of service" or rules are obvious and then extra. They showed me how to serve after years of experience and we're unhappy that I didn't follow their rules to a T.

This is like joining the service industry army. If you like that kind of thing go for it, but it's not for everyone and it certainly wasn't for me.

Scaddabush Richmond Hill is where I worked briefly as a part time job to earn extra cash. The turn over rate is high, and no wonder. 
The GM was just not what I look for in a leader. and Sir Corp is not where I would recommend working.

Very toxic workplace with poor training and weak leadership. The kitchen manager, a so-called trainer, and the district manager created an environment full of favouritism, disrespect, and stress.

Staff were treated poorly, and speaking up about issues only led to trouble instead of solutions. Training was inadequate, yet employees were blamed for mistakes. The bonus system is misleading and feels intentionally cut down by management.

Overall, employees are not supported or respected. I would not recommend working here.

Top Job Titles	Average salary
Kitchen manager 58 salaries reported	$64,888 per year
Front of house manager 43 salaries reported	$58,731 per year
Assistant general manager 34 salaries reported	$65,574 per year
General manager 21 salaries reported	$84,750 per year
Gérant 4 salaries reported	$57,500 per year

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