Toxic Positivity. Insane pressure for a self serve QSR. Incredibly distrusting.The good thingsGreat to work with in venue teams, bonding over shared pressures. Opportunities to train young people on their first job. Wonderful environmental honestly, & sustainability programs.
The challengesSimultaneous micromanagement and lack of support from area and state training leaders. SA has much higher standards than other states. Pushed to treat every customer like you're giving them table service as if they've not walked in to a self serve venue. Randomly audited 3-5 times a month with exceptionally high but more importantly; inconsistent standards that are determined by who is auditing and their mood. Discouraged from managing your own team, only leading and hoping teenagers will follow suit. Newly introduced a measly $1k quarterly bonus you have to be invited to reach for. Not often praised for performing well without begging to be; made an example of in front of other stores when missing KPIs. Takes advantage of those staff who are willing to help out teams above and beyond their roles.
Yo-Chi is so fast growing and could be even faster if they entrusted experienced hospitality managers to take the reins more. Added a new role as what feels like hurdle to succeed or grow.