Costumer Assistant (Former Employee) – Exeter – 28 November 2017
My work in Wagamama, consisted basically of serving customers, welcome them to the restaurant, assign them a seat to accommodate the number of diners and the reason for their arrival at the restaurant (type of celebration, dinner ...) Cleanliness and care of the restaurant, public restrooms, and terrace.
Front of House Staff (Current Employee) – Lincoln, Lincolnshire – 11 October 2017
there are various issues with working for wagamama that change depending on which branch you work for. However across the board there are issues with the management and their treatment of the other floor members. It's seen as acceptable to slash and/or change rotered hours without giving any notice or warning giving the impression of zero job security.
Line Chef (Former Employee) – Glasgow – 7 October 2017
the money is alright but not for the stress and absolute h3ll l you will go through.very little communication because they're all polish (nice people) but a lonely stress filled day which will make you feel borderline suicidal. management are terrible and demeaning.
Waitress (Former Employee) – Birmingham – 14 September 2017
Me encantó trabajar en el restaurante y mi experiencia fue muy buena en general. El restaurante tiene una cultura muy arraigada y amplia y nos transmitían toda la infomación a los empleados con reuniones mensuales con juegos y dinamicas varias. En esa reunión también se evaluaba el mes, puntos a mejorar, se premiaban a los empleados, se compartían los objetivos a conseguir a corto, medio y largo plazo, entre otros. Los trabajadores estabamos muy unidos y trabajabamos muy bien en equipo. Dedidí dejar el mundo de la restauración y, desafortunadamente, tuve que dejar el trabajo. Pero altamente lo recomiendo como lugar de trabajo.
Se trabaja de una manera eficaz, efectiva y divertida.
Line Chef (Former Employee) – Bridgend, Bridgend – 13 September 2017
one of the greatest experiences ive had in my life of work it was very fast paced and they have an amazing team there, the management there was also great if you had any problems they would sort it out straight away and honestly the most enjoyable part of the job was satisfying customers with great food and having not only friends that you work with it was more like a brotherhood.
Misogynistic work environment with inappropriate conduct throughout
Line Chef (Current Employee) – Trowbridge, Wiltshire – 28 August 2017
Too many staff in bed (literally) with each other. Not frowned upon or addressed by managers even when it affects working relationships. Sexist behaviour generally left unaddressed. Females BOH feel like second class citizens. Lots of sniping and b*tching.
Decent enough money
You don't get a work life balance. Double shifts become exhausting.
Kitcken Porter (Former Employee) – Birmingham, West Midlands – 14 August 2017
I applied for a job at Wagamama and they called me back and left a voicemail. They left the wrong number and did not answer any of my emails. This has happened to a lot of people who have applied for jobs. How do you expect people to respond,if the company you contracted gives out the wrong information.
Wagamama really needs to get rid of the third party employment company!!!
Sous Chef (Former Employee) – london – 28 July 2017
Good place working with follow office timetable.No stress with good teamwork management and staff. every weekend have party for celebrate staff.Learn how to handle wok station with long quee. Staff only 4 person to make sale 4 k in lunchh our.
Line Chef (Current Employee) – Tower Hill – 13 July 2017
Speaking on behalf of the team at Tower Place, I am appalled at the way the management team treat us especially the kitchen staff as they humiliate us, curse us and tell us "we are nothing but line chefs", we are underpaid and treated poorly, despite working incredibly hard for long hours. I am hoping for change as the staff are a team.
Poor Management, Low Wage, Impolite team, Long hours.
FOH Manager (Former Employee) – Birmingham – 11 July 2017
A large and quickly expanding company which runs some really fantastic restaurants (and some quite poor ones). They have a strong pipe-line for career progression for people who, contrary to their HR which promotes the importance of the individuality and passion, are committed to follow the other peoples' rules.