surveillant du service alimentaire

directeur de restaurant

cuisinier

cuisinier à la chaîne

manager en restauration rapide

Osmows

Personally, I enjoyed working the morning/day time shift at my particular location because it was very busy and fast paced at lunch time. My usual shift started around 10:30 and ended at 5. The work itself was relatively easy to do; taking orders, putting together simple food items, cleaning up, filling the drinks fridge, nothing difficult. If you're interested in this job though, you have to be willing to deal with all types of people. It's a customer service job at the end of the day so you never know who's walking through that door and you have to be prepared to deal with that person the best way you can while making sure everything runs smoothly. As far as management and workplace culture go, it all depends on who's hiring you, who's working with you, and your personality. You won't get along with everybody but that's like every work place.

Unprofessional. Company is run like a 'mom & pop shop' not like a corporation. Not interested in high health & safety standards; will do the bare minimum when required or until it affects them legally. Low sanitation standards. High favoritism in workplace culture. Low integrity in pay and attitude towards hard-working and committed employees. Cheap with company partners, training new franchisees, contractors, office cleanliness, employee safety, meat & produce etc, list goes on! Will disregard customer or employee complaints until it threatens company. Offers no direction or structure to employees. They are only interested increasing popularity of their brand, not in safe or efficient regulation standards.

Working part time as cashier and do food services in the same time. Also cleaning tables when needed and at the end of shift with cleaning  washrooms at the end of the shift. Plus counting money when the manager is not there. I learned more about cashing with improve my costumer services. Improve organizing  workplace as well. The management was good with improving everyday. Fun and nice workplace mixed with Arabic and Canadian environment. Hardest part of the job was woking supper fast in cashing and serving food during busy days like Thursdays and Fridays. Nice relationship with all employers and helping each other when needed.

Worked here for a few hours, then left. Totally disorganized. She didn't even recognize me when I came in for my first shift, despite the fact that she offered me the job three days prior. She then proceeded to throw me on the grill without any training during a busy dinner rush. I tried to ask the guy next to me if I was doing things correctly, but he didn't seem to know, either. They didn't take my direct deposit information, or even so much as show me where the first aid station was. Totally unprofessional.

The funny thing was, she warned me multiple times that this would be a fast paced job, and they need someone to be able to cope with those conditions. Sadly, she clearly failed to realize that SHE was the one making it more difficult than it needed to be. Not the customers.

What is the best part of working at the company?
Well management, all the staffs are very dedicated to their work and hospitable to their guest.

What is the most stressful part about working at the company?
Nothing is more stressful because we work here as a team

What is the work environment and culture like at the company?
Always fresh and clean..owner of the company is very well mannered he is more like family. So working here feels home.

What is a typical day like for you at the company?
Everyday is same for me. We do fun while working sometimes, it push our energy because we have to work all the day long.

You rarely see the manager. Everything that happens in store is your responsibility. She won't tell you that though. She doesn't pay employees on time, just when she feels like coming to the store. No direct deposits, just cheques. She has probably never heard  of or read the Employment Standards Act. 
A typical day would be you and another employee working alone until the evening staff come in.
The staff is lazy, the manager is non existent. 
We serve smaller portions than the other stores and that's often the topic for most customers.

Although the job setting was sometimes unorganized the managers made sure everybody was on task and knew their job with meetings, I have learned that I can memorize multiple menu options and get the hold of preparing food fast. The hardest part about this job was doing both cash and helping out with food when big rushes would come. The most enjoyable thing about this job was hands down the employees and managers everyone there had a good relationship and it made the working environment comfortable to work in!

I worked at osmows at the waterloo location. Owners don’t care about the company, rather dish off the blame on others rather than their managerial qualifications. Instead of looking at what might not be bringing business in for example... location or lack of training that was handed.... they are fixated on how clean this place looks. At the end of the day that location is a ship with no captain. By far the worst place I have work at. Not to mention they took away free lunches and at one point we’re taking 30 min break out of a 4.5 hour shift.

Osmows lack structure and proper management. The level of inexpertise is evident in all spheres of work life, such as scheduling, payroll and the roles and responsibilities of each staff. Therefore a typical day at work can be disorganized and confusing. There would be one person telling me to do something and while doing it, another person would tell me to do something else. They also prefer to work with persons from their own nationality. I felt do out of place.

The Osmos that I had worked at in Caledonia was a recent addition to the local cuisine starting out my hours were relatively consistent, however I soon started to get less and less hours despite the fact that I addressed my concerns as an employee who is only getting 4 hours a week. If you decide to work at the Osmos in Caledonia please keep in mind that you will likely have to look for an additional job to supplement your income if you are somebody who pays rent. This location is overstaffed

Top Job Titles	Average salary
Surveillant du service alimentaire 17 salaries reported	$18.17 per hour
Directeur de restaurant 19 salaries reported	$34.41 per hour
Cuisinier 10 salaries reported	$17.29 per hour
Cuisinier à la chaîne 6 salaries reported	$17.80 per hour
Manager en restauration rapide 7 salaries reported	$18.32 per hour

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