shadow training in all divisions of the of operations from host, server, cook, busser, kitchen expiditer, etc. Then 3-4 interviews follow with 4 or so senior managers and corporate team and then 3 months of training on the job.

I interviewed for a management position and my time was never respected. They conduct a 3 interview process with the 3rd (final) interview being a "panel interview". First 2 interviews were 1:1 and they required all candidates in San Diego to drive to their home office in Irvine for the interviews. There was never a sense of appreciation for the time invested in their process or driving over 200 miles round trip for conversation. Truly a "Cattle Call" in which many people were interviewing at the same time. In the final interview it was weird how the panel acted and only one person spoke the whole time. The basically had me run down my resume with them and my job experience. Then "do you have any questions for us?" and shuffled me out the door. I asked them "will you let the candidates know your decision?" They assured me they would. When I called 72 hours later, I was told everyone was "busy" and in a meeting. I never received an update and they ghosted me. Quite possibly one of the worst interview teams, processes and experiences I have had in the restaurant industry. Truly a brand that takes themselves FAR too seriously and doesn't respect the time candidates or employees put in.