紅豆食府_食昌企業股份有限公司

The interview process was concise and to the point.

I applied for the HR Specialist position. At the beginning, the interviewer’s attitude was not very pleasant and seemed as though they wanted to end the interview quickly. It was only after we gradually began discussing questions related to the position that the conversation started to flow.

Normally, you would not need to go into the office. The head office has around 10 or more employees. Usually, you would handle tasks assigned by the chairman, and if anything was unclear, you could ask the supervisor (the person who conducted the interview).

The workload and pressure for this position seemed quite substantial. There is no probationary period, but if, after three or six months, they feel that you are still not suitable, they may ask you to leave a few weeks in advance.

However, the online reviews were not very good, and I ultimately did not join the company after being offered the position.

Developing resilience and handling unexpected problems in real time

Although the brand has a strong reputation, the head office is clearly understaffed, with very few people in each department and position (for example, there were only two people, including me, in the position I held!!!!). The staff members (the term the executives use to refer to head office employees) report directly to three senior executives. The executives often issue instructions separately without first discussing policies among themselves, or they easily disagree with one another. They also like to hold large and small meetings at irregular intervals, which mainly consist of listening to one executive berate the staff. These inefficient meetings affect the progress of work across different positions. In short, the executives themselves are also very good at turning simple matters into extremely complicated ones and then throwing them back to the staff to resolve....

I applied for the Dunhua South Road branch and only worked there for one day. It felt severely understaffed: the front-of-house staff I encountered had only one or two months of experience, with just two overseas Chinese employees who had worked there for more than a year. Having to spend the time between shifts at the restaurant is very strange. The supervisor put it nicely by calling it employee training, but regular employee training is paid, isn’t it? Employee meals are provided, but you have to eat very quickly, finishing in about 10–15 minutes. You have to wash your own uniform, with no laundry allowance. When running a restaurant, regardless of whether the food tastes good, hygiene is the most important thing. However, small fruit flies and cockroaches could be seen everywhere. Even after closing, before everyone had left, rats would already come out looking for food. It felt like management did not take this very seriously. The water in the container holding the ice scoop was filled with untreated tap water—not filtered water either. The explanation given to new employees was that untreated water contains chlorine, which can kill germs!!!??? The chefs’ grooming and uniforms also need improvement. The restaurant’s hygiene conditions are genuinely concerning. Another absurd aspect was the front-of-house service: the restaurant had no red wine glasses, so red wine was served in white wine glasses. New employees were required to serve very heavy clay pots and soup pots using “one hand”!!?? The restaurant is extremely lacking in knowledge about food and beverage service, employee workplace safety, and related matters, making itself a laughingstock. The people who interviewed at the same time also couldn’t tolerate the pile of strange rules and left together. No wonder they are understaffed.