SSP Group reviews

The PASSION principle seems like some sort of cruel joke. These people wouldn't know passion if it slapped them in the face. But oh boy will they preach it to you!! Sorry it's hard to have passion when I've been here 9 hours and haven't had a second to use the bathroom let alone eat. Wouldn't management that expected passion at least check on their employees to see if they were ok. Constantly out of sometimes 50% of menu items. It's a bunch of fun to tell a guest who waited for a table for 30 minutes that you have barely any food left when they sit down. Surely that could be handled by the host at the door right??? Wrong! No support staff. You're the host, runner, server, busser, cashier. That definitely makes for an establishment that exudes passion doesn't it? Oh yeah and 3 cooks called off so there's 2 guys back there doing $3000 hours with no sign of the new manager who still thinks he's above getting on the line so he leaves the restaurant without a care that we're going down in flames! Don't worry by the time you remember his name he'll be gone. All the smart/good ones leave. I don't blame them they were hired for a manager position not line cook. You think maybe after you have a few years on your belt that things will be different, you showed them you work your butt off for them so they'll acknowledge that. Wrong! Don't dare drop OVER because you're exhausted and starving with a bladder infection from not being able to go to the bathroom. Yep, that's right, you'll get fired for dropping your own tips. And you think well they'd give it those tips back to you because of course you did earn them they were yours and if you're fired you'll definitely need them. Nope. They're the companies tips now. Transportation problems? Better get it fixed in a jiffy or you'll be gone while all the favorites can call off every week. God forbid you make an error ringing on a guest since you have been on the floor for 8 hours straight with no break and rang $4500. You better hope every transaction was perfect or you're done, unless of course you want to pay out of pocket for your mistake, even if it's a third of your tips that day. It's by far the most toxic work environment. Upper management has zero clue what's going on in their restaurants, they just come down every couple days to spit out criticisms and make another arbitrary rule. Most of the food is awful, you drop it and run from the table praying you don't get called back to answer why their burger patty is gray. Just read the reviews, they'll tell you all you need to know! Don't even get me started on how disgusting the kitchens are and let's not forget all the roaches. So. Many. Roaches. If you're hourly I'd take the job for the money or the amazing benefits but just know it's the type of place that wears on your soul. Managers, RUN!! They will run you into the ground and then email you to let you know how you can improve. It's good money but I promise it's not worth it!!

For being a large corporation every one was very unprofessional. Severe payroll issues. After being hired I wasn't paid for five weeks. When I was paid there were a lot more hours then I should have been paid. Things like this happened often and were not corrected in a timely manner. One of my fellow shift leaders had paycheck discrepancies two pay periods in a row. SSP America refused to cut a check for moneys owed so she could pay Rent. A customer saw her crying in the unit asked her why and then gifted her several hundred dollars so she wouldn't lose her apartment. Turn over was incredibly high. Good employees with no previous write ups would be fired over minor infractions. Occasionally high performing people would be hired and quickly leave because they knew they didn't have to put up with the disorganization. Bad employees were very difficult to get the company to terminate. When they were terminated they were often quickly rehired because we were so short staffed. I witnessed a lot of sexual harassment. I brought it up occasionally but no action was taken. Theft of products and money were common. Favoritism was rampant. Many of my fellow middle managers and upper management knew no one was watching and did their best to do as little as possible for weeks at a time. When I was trained I was told directly that I could work as hard or as little as I wanted and no one would notice. Health insurance provided by the company was not affordable nor of very good quality. Corporate audits would happen every couple of months and their would be a mad scramble of mild fraud and coaching to get the units to be able to pass inspection. If our station and units made money any sin would be overlooked by corporate.