If a place goes through a GM every few months a good or bad place to work at?

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Well that depends...

I have been that replacement GM a few times and here's what I can tell you. GMs are expected to meet certain metrics (food, labor, guest satisfaction, etc.) and this is a difficult balance on the best days. We can't pad the schedule to cover potential call offs so when somebody inevitably gets sick, we run short. We also have to rely on teenagers and stoners/junkies/burnouts/convicts or other sorts that couldn't make in the trades or an office environment because restaurants aren't seen as professional so they don't pay adult wages that adults can survive on.

Food cost is impacting food quality because we are relying on the same food that every other restaurant chain gets because of the enshitification of everything. Very few things are prepared from scratch because it's cheaper to mass produce everything, freeze it and ship it. So soup gets heated up in bags and the joy is taken out of cooking. I see the complaints all the time that portions are terrible and the quality is no better than hospital food.

Corporations exist to make money. And if a company is not making money, the first person that gets the blame is always going to be the general manager. Companies will tell you to hold people accountable but it's hard to replace people in this day and age because jobs don't pay enough.

On a different tangent people that are saying they can't find a job in the restaurant industry are outright lying or are unhirable. An unhirable person could be attitude or availability related. Either they suck, interviewing or their availability doesn't match what the restaurant needs. If you're an adult trying to find a job and you're not willing to get up early in the morning then that's your fault.

Executives that no longer work in the field are ruining the restaurant industry.

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Honestly depends

Depends on why the GM overturn is no high but it’s not a good sign.

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