restaurant manager

team member

assistant restaurant manager

supervisor

shift manager

Zambrero

Most days are spent prepping food and serving customers. Team members mostly cut tomatoes, herbs and do dishes whilst also serving. Supervisors stay on top of prep levels etc etc. The job itself is actually great and I would do it a million times over if it wasn't for the atrocious management of Zambrero Aspley/Boondall. 
There used to be a really great team across the stores and everyone got along and we were a happy group that worked well. Everyone genuinely loved coming to work and we all wanted to stay. 
Eventually, the owner began to take her frustrations of the failing business out on staff and she revealed her true nature.  
The owner is without a doubt the biggest challenge. She micro-manages the business but has no idea how to actually run a store. The staff are regularly scared to talk to her about time off or any problems they are having because they know it will be met with a harsh attitude. Several staff have quit or have been on the verge of quitting because of stressful working conditions at both this and the Boondall store. There is also no room for growth and several staff with excellent potential have left because of this. Some staff have also come in to work for free to help others because everyone is so scared of upsetting the owner. 
The owner openly discriminates against some ethnicities, does not follow proper food safety policies, and waters down some foods to increase their length of use. 
She has also developed a friendship with one staff member that will cause the entire business to collapse. Not a single negative thing can be said about this person or she will be defended, and this friendship has caused several staff from both her stores to quit. 
I would never recommend working here, even with good pay and flexibility, there are no positives. Young people have much better opportunities than Zambrero Aspley/Boondall.

A typical day at any Zambrero franchise would start with a whole lot of salad prep. Once everything is prepared and the assembly line is set up, you'll start to serve customers. Depending on where you are, a lunch rush can start around 11-2. This usually means non-stop burrito wrapping for an hour or two, sometimes more. Once the rush is over, everything is cleaned and any preps needed for dinner will be made. A dinner shift pretty much consists of serving people and cleaning. If you (or whoever you're working with) are slow, you'll be going home late. Working at two Zambrero stores has given me a great range of customer service, cash handling, and team skills. The effectiveness of management really depends on the store you work at, though. The workplace culture is pretty neat, sometimes head office will set a cringe-worthy task or challenge, but you'll usually just laugh it off with your teammates. Mostly everyone I've worked with has been friendly and cool, and puts in a lot of effort. The hardest part of the job is for sure the ridiculous dietary requirements we get. "I'm gluten free and vegan BUT I'll have the impossible-to-wrap, gluten-free, egg-containing wrap and the vegan, gluten-containing BBQ sauce" is something you'll probably come across. The pay is also pretty subpar, at least if you're young and you work all the time. The most enjoyable part of the job is all the interesting people you'll meet, I've honestly made so many friends since working at Zambrero. It's also a great, easy environment to develop your skills and I'd definitely recommend it as a first job.

I strongly suggest against applying for a job here. Whilst the work is easy enough to get the hang of, little room was given to make mistakes or ask for help when unsure of what to do, which was difficult as initial training was minimal and brief. The store was usually understaffed during peak times which contributed to stress between the employees. The store was poorly managed, with the manager failing to maintain proper communication with employees and provide adequate assistance or supervision. Over-hiring meant that most employees had highly irregular and short shifts, which then left me to be un-rostered for 6 weeks with no explanation. When I attempted to contact my manager, I received no response and later received an email detailing my termination. The store's bad management and high turnover rate left me to feel disposable. Despite the company’s goals of promoting sustainability and helping those in need, it does little to ensure that their employees are accounted for and are able to operate in a positive work environment. Whilst the process of making the food and serving customers was enjoyable, the overall experience of working here was vastly negative. 

Upper management (area/big dogs) are particular and dont care abt employees. dont reckon theyve ever worked a day behind the counter- so business focused like the stores arent run by teenagers

rare expressions of appreciation
 
pay is min. wage- 15y/o coworkers are on about $14. im 19 and on $23 reg days
they allocate your 30 min break (of 8 hr shift) 1 hour into working- ridiculous but you cant fight it when manager is on

if youre on close, almost deffo going to stay overtime (if store is a busy one) and full-timers on salary dont get paid compo for it

culture is good if youre lucky with a good set of people/manager. high expectations tho with serving sizes like its not a rip off or the ceo is worth over $1billion anyway. also havent seen anyone fired, they just stop giving you shifts with no explanation until you leave

you need to learn everything (basically managers without required to do rosters/pay/paperwork), so can be stressful but otherwise just a typical min. wage fast food gig

A typical day at Zambrero’s would start with food preparation before the busy lunch rush, providing quality fresh Mexican produce both in house and through the drive-thru. 

During my short time with Zambrero’s I learn a lot about food standards, cleanliness and hygiene. Being the First drive-thru Mexican both the management and staff had a lot of professional hurdles to overcome both before and after the store had opened and for that reason presented the only negative of the job. Due to being a new store not everyone was able to pick the skills up quick enough and in return did not pull their weight. The staff at Zambrero’s where all very interesting nice young people. 

Zambrero was an enjoyable place to work as everyone got along really well and this was evident on the opening day when 1000 free burritos where provided to the general public. Opening day would have been the highlight for me because it was stressful and hectic and I was able to turn the chaos into a positive.

I would never want to work for Zambrero again. Managers are total control freaks and very rude and threatening to casual employees. Hours are long and totally underpaid for the amount of work you are made to do. Very easy job but absolutely no job security, totally replaceable with high turnover rates. Customers are nitpicking about they way you make their food as well. Time allowed for causal employees to close down the store by themselves is totally inadequate I would say it would take 3 hours at least instead they only give you 1. Company has a good mission and vision and I made a few mates but the way I was treated at store I worked makes it seem like a lie. Sloppy management didn't even bother to ask me for store key (which I have in my possession currently) when I was paid off. Very disappointing. Would be better off getting government payments and keeping your sanity.

a typical day is hard work. there is a lot of stock that needs to be stored and prep to make in the morning for the rest of the service period.
I learned a lot, about preparing food, how to handle high stress situations, solve problems efficiently, how to handle rowdy customers and late night work.
I value my experience at Zambrero a lot as it was my first/longest job.
every day was a really fun experience because my co workers were all really nice and cheerful no matter how busy the day.
the hardest part of the job would have to be the graveyard shifts, not only were they high stress but also physically draining and felt like you wouldn't survive unless you were running on 4 litres of caffeine..
other than that there were a number of enjoyable parts of my job..one of the most enjoyable was just learning how to interact with customers and provide exceptional customer service

i genuinely would NEVER recommend working for zambrero to anyone especially the store i worked at. everyone was underpaid or never paid the correct amount, if you were under the age if 17-18 managers treated you like absolute dirt (i cant even count how many times i was abused,harassed, treated poorly), some workers were incredibly inappropriate ,   hygiene standards are an absolute low, manager literally wouldn't pay super to anyone (got in trouble with ato) i could go on and on this place is horrible the only part im grateful for are the friendships ive made and still have after not working there for ages.
work is dirt easy but not worth it even slightly worth it.
i worked there for 3 years and only got sick pay once and i was forced to work sick so many times
once i worked 50+ hours in a week open to close 4 days in a row because no one else wanted to work 
i could literally go on forever about how awful this place is but basically dont work there

Look its an amazing job for people looking to work after school and on weekends, also for those new to the working environment that still want some level of challenge. Management is the only concern, they haven't hired a useful manager in over a year and are busily trying to manage everything themselves (franchisee and wife). They are very rude at times and have no real experience with management whatsoever, which shows and it effects the store very much. Getting shifts are hard because of the lack of supervising staff, as they tend to hire those of a younger age and little experience, so there isn't a real balance of experience at all. It's a shame because when I started 3 years ago, it was a much different environment, when we had real management and people working that weren't super young, but overall the pay is very decent for when you're still in school, and its very easy to get around 20 hours at least per week.

Sure! Here's a candid and honest review of what it's like working at Zambrero when the crew isn't great, while still maintaining a professional tone:

Review: Working at Zambrero (When the Crew Isn’t Great)

Working at Zambrero can be a hit or miss depending largely on the team you’re placed with. The job itself is fast-paced but pretty straightforward: prepping ingredients, making burritos and bowls, cleaning, and handling customers. If you're quick on your feet and can handle a lunch rush, it's manageable.

However, when the crew or management is bad, the experience can go downhill fast.

Cons with a bad crew:

Poor teamwork: When co-workers don’t pull their weight or refuse to help during rushes, it creates tension and burnout fast. You end up doing more than your fair share while others slack off. Unclear communication: Bad crews usually mean messy shift handovers, last-minute changes, and being 

Top Job Titles	Average Salary
Restaurant manager 6 salaries reported	$70,417 per year
Team member 11 salaries reported	$31.05 per hour
Assistant restaurant manager 2 salaries reported	$61,819 per year
Supervisor 1 salary reported	$67,500 per year
Shift manager 2 salaries reported	$76,047 per year

Working at Zambrero: Company Overview and Reviews

Zambrero

Zambrero Ratings

Popular jobs at Zambrero

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected