surveillant du service alimentaire

manager

restaurant staff

restaurant manager

crew leader

Qdoba

Management is terrible and they don’t care about you or the people you work with. Very toxic environment. The district manager yells and swears at employees. Unprofessional scheduling and way of handling book offs. Management picks favourites and makes it clear who their favourites are. Constantly told you will be promoted, but never shows inventive to be promoted or given a raise. Offers empty promises to keep employees working “buying their time”. Raises are not given unless trained in every area of the job, even if you’ve been there 6+ months. Costumers mistreat you and management doesn’t do anything about it. High expectations for people getting paid 11$ an hour with no compensation. Tip is not done fairly. Too many duties for open and closing and they refuse to schedule enough people to get the job done because their obsessed with keeping labor down. Breaks are rarely given but still deducted. No real training given to new employees or old employees when new regulations or menu changes are in order. 

Truly the most toxic environment i’ve worked in. 

Save your energy, this place is not worth it. 

(especially the kenaston location)

Some supervisors were really nice but others I found were often passive aggressive and were not fit to teach newer employees. Most of them did not respond kindly or helpfully when I asked questions. They would chose to do the task themself rather than show me or repeat my question to me while staring at me like I was dumb. I even got “you don’t know how to do that?” with a blank stare.  More than once two different people sighed in my face when I told them I did not know how to do a task they never taught me. Not a job I recommend unless you want to be treated like garbage. I never had these issues with coworkers who had the same position as me and I often chose to ask them questions instead because they were much kinder and more helpful. 

The work environment is terrible. The location is very understaffed, so if you call in due to illness they will not allow that and will force you to come in. Never once in my life have I ever worked for a place where they dealt with sick employees in such a way. If employees are sick, they should not be handling food! They at tiles have done the same for the Cook. The work load can be quite heavy at times especially since they have 2 couriers now (Skip the Dishes and DoorDash). There can be quite the line up at times at the door and orders for Skip and Dash flowing in like a flash flood. The environment is quite toxic and management is also not a help at all. I do not recommend this work place to anyone.

I did research on why I was hired on full time for a new company, and why my hours were cut when new management was hired. They just continued to cut my hours un tell I didn't have enough to survive, and when I asked about my hours, they just told me it was because they hired to many people, and the excuse changed every 4 times I asked. Other then the lack of management, it was a relaxed place to work if you know how to cut out white noise. Worked my hardest everyday, and my review they criticized me saying I wasn't all there, mean while I work harder then everyone there, or just as hard. I was not very impressed.

I worked at qdoba for years. through the years, we went through 2 different managers. after the second one left, they never hired a new manager. so this store hasn't had management since september. just to save money. because of this, it's a disorganized workplace and there is constant scheduling issues. the owner is constantly cutting corners to save a dime. when they let me go, they didn't even tell me (at all) and i had to find out through a (now ex) coworker. people are always getting hired and quitting in a few months, the constant staff turn around is less than ideal. should i go on?

I learned how to cook on a grill and how to make guacamole and pico. Now I am much more confident in the kitchen and I have only Qdoba to thank for that. A typical day at work consisted of the same tasks, but it was imperative that priority of the tasks was considered. For example, having chicken ready for the line is more important that dicing the onions for prep for tomorrow's batch of guacamole. The hardest part of the job was the grill cleaning. The most enjoyable part of the job was talking to the customers and preparing food for the line.

What is the best part of working at the company?
I did enjoy interacting with consumers 

What is the most stressful part about working at the company?
They aren’t very clean about the food clean up and they will make you do dishes with no apron and stick you back out soaking wet to serve food. 

What is the work environment and culture like at the company?
I’m not sure how to answer this 

What is a typical day like for you at the company?
Mostly just cleaning. Most people would make you leave line to clean so they could do counter.

I had worked in 2 different locations, in 2 different countries. Both stores are wonderful and you grow close to your co-workers. 
The job is easy if you are great at communication because you will see customers face to face. When I say easy, I do not mean a job you can not try, as long as you put the effort forth you will be put in high regard.
Definitely a great job for the long term or short term.
I had issues with scheduling in one store why the other there were no issues.

Prepping for the day, specials for the month, training, cleaning, serving customers.  Hardest part of job is sometimes life/work balance hard to maintain due to staff call ins, busy days, large caterings. Best part is team members are like family, 50% off food and repeat customers.  You learn to manage a restaurant and deal with staff issues and customers.  Good restaurant to grow with if you put the work in.

As a lime cook, i had to be super fast, organized and paying attention to what the line needs.  

I learned about the food product, how to grill the chicken and steak.   How to hold a knife in a safety way and i learned how to communicate with my co- workers.
 
The hardest part of the job was rush hour and closing time because i lived far from my work and i hold to run for the bus.

The most enjoyable part of the job was when i get along with co- workers and working hard.

Top Job Titles	Average salary
Surveillant du service alimentaire 12 salaries reported	$18.42 per hour
Manager 1 salary reported	$45,000 per year
Restaurant staff 4 salaries reported	$17.75 per hour
Restaurant manager 2 salaries reported	$48,500 per year
Crew leader 3 salaries reported	$18.73 per hour

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