Vantaggi
-Having access to a freestyle machine as an employee. Only thing I looked forward to was a new soda combination. -Ease of getting hired. They everyone who applied because people were always quitting/ getting fired for refusing to work multiple 12 hour shifts. Don't expect to pick what job you want to do though, management decides for you. -Getting to eat extra/throwaway burgers, also don't expect a free meal. You get a 10% discount when you're not working and a 15% when you work that day. -Never have to think. Don't worry about using critical thinking skills or basic logical reasonings, because management is going to tell you that they are right and you are wrong 100% of the time. To describe the management style as micromanaging would be an understatement.
Svantaggi
Phew, where to start. -the biggest con is that this job entitles you to an atrocious life/work balance. You will be hired on as part time but be forced to work 40+ hours a week with no benefits. It wasn't uncommon for me to work multiple 12+ hour shifts with one 30 minute break. IF you like to have fun with your life and a general happy existence don't work here. -Misrepresentation and manipulation. I was hired on at minimum wage with the promise of a raise after a 60 day probation period. That raise never came. One of the big things corporate pushes on potential new hires is how much room for advancement there is at Burgerfi, but that's a lie. Before I get into the specifics I'll tell a tale of caution. The manager, for the sake of anonymity I'll call him M, who opened the Windermere location, helped these greedy owners build an incredibly profitable location (they showed us how much money we made each night and Windermere was consistently in the top 5 most profitable Burgefis) and he was fired with no warning one day by the owners because of a couple bad reviews on Yelp. While I completely disagreed with his management style and his overall existence, he helped train the entire staff as well as see to the construction of the restaurant and establishing relationships with suppliers. After all this was done and the money grubbing owners had a profitable franchise that could make money if they were only open for two hours a day up and running, they cut him loose. He was supposed to open the next big location in Orlando on International drive, but apparently the owners had other plans. All of the management had to work 60+ hours a week and ended up maki less than the hourly employees and working twice as more. Job security is a joke because they can hire anyone who applies and replace you in a couple weeks. They will also tell you that they promote from within, but many of my managers were hired from other competing restaurants, and they soon returned to their previous jobs because of the insane workload. They also reeled you in with the promise of as many raises as you want, as long as you take a test on a new station. I took two test while I was there an received one .25 cent raise. You will also be expected to work at every station, regardless if you've been trained/taken a test on it or not. If you do decide to take a test it basically serves as an excuse for management to make you work stations you don't really know by yourself on busy nights. -nothing is ever good enough. No matter how fast you make the burgers it is never fast enough. So you're on the last three hours of your 12 hour shift on the line and the ticket times go up? Doesn't matter, management will still step on to the line and try to do it themselves, which inevitable makes it go slower and leads to more mistakes. -They don't care about their employees. At all. You complain about having too many 12 hour shifts, you will be taken off the schedule. Not even the terribly cheap uniforms, just a couple t shirts and an incredibly ugly hat, are free. You have $25 deducted from your paycheck. Also no free meal on a day you work, just a pitiful discount. If you come with a friend or two, you will only get a discount on the food you order. Quick to accuse employees of stealing for eating a burger that would've been thrown away anyway. -The owners at the Windermere location were constantly trying to cut costs. Their profits were off the charts, yet they were constantly calling from their homes and complaining that the labor costs were too high...on a weekend. This lead to them sending people home and the restaurant being understaffed on busy nights. They even made our managers turn the A/C up because the bill was too high, it was sweltering, with the combined heat of all the grills, fryers, heat lamps, steam trays, and the ridiculous bun brander it felt like a sauna on a regular basis. -You will be forced to break the law. You will be told to relabel expired food so it doesn't go to waste. Before their "random audits" a corporate inspector came for an unofficial visit to see all the rules we were breaking and tell us how to get away with it when the real inspection comes. Terribly wasteful. The "green style" lettuce cup prep work involved throwing away 75% of a box of lettuce. Honestly I could go on and on but if you still want to work here