When I started it was all about the guest, the food being fresh & making sure the staff where trained to be the best. Now it is about the profit, so the food is not fresh, the guest gets less for there money & there is no time to train new starters. I was expected to deliver better numbers then the previous year with half the amount of staff so i ended up working over 55 hours each week when I was contracted for 48. When I did have a day off I would still be contacted by my area manager. No consideration for when I had child care issues.
People, staff food, pay
Hours, upper management