Imagine with me a timid sophomore aged kid in high school on the quest to go fourth and seek out his first job. The journey was scary and it almost seemed impossible but the determination the boy had was fierce in finding a job. Before he had even looked, the boy knew that from the beginning he would have to overcome them assumption that whatever he got was bound to stay with him for the rest of his life. Yes, that boy was me and at 4pm after school (usually working 3-4 days a week) I would find myself walking into the doors of a mystical place known as Little Caesars Pizza. I began working there on April 14, 2009 as a dish boy - kind of self explanatory, but gradually I was brought out from the dark corners of the grungy sink in the back room to the bright, cheerful sites of the kitchen where I would prep out food to be dished out on top of the pizzas, make the hearty red pizza sauce, and from there I went on to create the dough that would take form into this delicious pizza after it had been cooked in the ovens of love. After a few months or so of prepping food, management finally allowed me to test my skills and they placed me in charge of not only creating the wondrous, mouth watering pizzas, but had me boxing them, or taking the responsibilities in dealing with customers over the register where I got my first taste of customer service. I actually enjoyed interacting with the customers and I had no issues handling the register.
I learned how to not only how to properl
ProsLazy Co-Workers that influened me to work harder and see the potential I had, and Free or Discounted Pizza
Depending on if I was opening or closing my duties were different. If I opened I would prep the product for the entire morning and night crew. Depending on what day it was, I would have to order our inventory, make the schedule, or anything else we needed done. I would have to have pizzas and everything else ready to go when we opened at 11 a.m. I would also have to drop the previous days deposits and get change at the bank before we opened. If it was a day when the inventory came in I would have to input everything we recieved in the computer. I did this with the coke order too. If there were any other services such as pest control or grease removal, I would keep track of the cost in the computer and put the paperwork where it belonged. I would have to keep track of the flow of product too since our goal was to have people in and out the store in 30 seconds or less. That was the focus of the whole hot and ready theme. I would work with different amounts of people in the morning. We usually opened with about 5 people since we made our dough fresh everyday. Then about 2 or 3 more people would come in for the lunch rush. Most morning crew members left around for or 5 depending on if you opened at 9 a.m. The rest of the morning crew would leave around 7 p.m. As a manager I was responsible for counting the cash down for the morning and making the morning deposit. If any problems came up during my shift it was my responsibility to fix it whether it be people calling
ProsFree food, flexible shedule, experience in management, fun people, vacation, bonus
ConsLow pay, bad healthcare, over worked, no room for advancement once at a certain level
Absent management that expects too much out of teenage workers.
Started working here while I was still in high school. I'll start with the positives first. My co-workers were great people. Everyone got a long with eachother and we overall felt like family. Morning shifts were very easy and smooth. We were also able to take pizzas home for free. Now onto the negatives.
Management would constantly mistreat the shift managers about how long it takes to close the store despite management constantly schedueling a skeleton crew every day (5 people, 2 of which leave two hours before closing, sometimes earlier.) With 5 important stations and unpredictabely busy rushes, everyone was soullesly running around like headless chickens station to station, as the high turnover rate left us with many new hires that teenage crew members had to train as management would never go out of their way to train them. Management never notices this as they only come two days a week and leave early, usually before the rush hits. They knew but didn't care.
Customers would always get angry about how long it took for their order to be ready because of the long wait times, and we would be expected to handle it because "we're going to be shift leads when we turn 18" while the manager hides from a distance watching us get laid into by these customers, all with NO training regarding customer relations as if they expected us to magically know how to deal with these situations.
Teenagers were ALWAYS being scheduled to close 4-5 days a week while they were still in school
ProsCo-workers make you feel like family. Morning shifts are okay.
ConsAtrocious management. Minors are constantly taken advantage of.
A typical day consists of preparing food for rushes or handling customer orders. Most of the time, you're constantly making orders to be used later. It's rarely busy, so you're always trying to avoid getting behind. If you have experience in other restaurants, especially pizza, you probably won't learn anything here outside of systems unique to Little Caesar's.
Workplace culture is laid back, but to a fault. The team is lazy/unmotivated and unskilled. Management allows this because as long as the store is staffed enough to operate and not on fire, it's a free-for-all.
The hardest part of the job is handling customer concerns. The restaurant has a flow where you have two people up front running orders to the parking lot, taking orders and the front counter PLUS drive-thru, answering phone calls, cutting pizzas, and organizing orders. In the meantime, you have everyone else in the back where there is nothing to do. No training was given to most of the roster, so once they learned how to cook, that was it for their role. And everyone was fine with it because no one wanted to work with the public. The customers suffered, as did the people up front who were having to deliver bad news instead of orders in a quick and fresh fashion.
There wasn't anything enjoyable about the job. Most co-workers were friendly and underpaid like everyone else, so there was that common bond.
Upon being hired, you sign a waiver stating that you will let the restaurant know if
ProsGreat if you're lazy and unmotivated. Flexible hours. Not open as late as many restaurants.
ConsNo discounts. Pay scale is absurd. Management is unprofessional. Team is unskilled and lazy.
Although I appreciate the managerial experience from my time with Little Caesar's, there isn't much to be praised in terms of the employees or the company. There is little, if any standards in the screening of potential employees, and rush the hiring process, even going as far to hire people over the phone. So more often than not many of the employees lacked favorable skills and work ethic. Even if the a new hire does exhibit more of the desired attributes that a good employee has, Little Caesar's does not provide a stable foundation for many employees to become successful. Starting with your first day there not a single protocol or guideline in terms of training. You either ask how something is done or you simply don't learn it. Combine that with understaffed shifts, a dinner/lunch rush, and circulation of deficient co-workers is a recipe for disaster, or the very least chaos for a busy fast food restaurant. This made for a high stress work environment and counter productive incidents. The setting was extremely unprofessional whether it was the employees making rude remarks to customers who had a complaint, or because of interpersonal employee conflicts. It was very much a every man for himself kind of way of thinking with a majority of the employees I've encountered. Teamwork was an completely absent notion. If a problem arose regarding customer complaints, mistakes, insufficient prep, or a complete disregard to perform basic duties such as sweeping and mopping at the end o
I work at a Little Caesars located in a small town so there is a lot of down time but when it does pick up it is stressful. Making dough in the morning requires employees to lift 50 lb bags of flour and pour it into a huge metal mixer with yeast mix. On top of that, you have to get down on your hands and knees to scoop the dough out of the mixer into a bucket then lift it up to a table and weigh it (Repeat this around 4 times). Night shifts are a not as laborious and it is a lot more manageable because there is more employees. The worst tasks of the night shift are draining out the freezer that all the toppings are in, cleaning sheet out station, and doing dishes. Night shifts are also the busiest so the person on sheet out and makeline has to work at a fast and consistent pace. It can also be for stressful cashiers when it is busy if orders are messed up, customers are upset etc. Typical fast food service. I am an assistant manager, and most assistant managers are fresh out of high school or young adults so sometimes there is a tendency to slack and things are not done like they are supposed to if they are closing. The worst is when people call off at last minute consistently, so when they are scheduled a shift you can bet they are not going to show up. This is especially infuriating if it is a busy day. There is a lot of drama around employees which can be entertaining at times or irritating. Besides that, it is a great place to meet new people. I have met so many people h
ProsYou meet many interesting characters, main managers generally care about employees growth, very flexible with hours, long breaks
Consunderstaffed, other employees call off last minute, no benefits, below average pay, drama, hit or miss with some managers
Little Caesars has to be both one of the easiest jobs I've ever done, but also the most challenging. The fast pace that's demanded of you can be quite challenging if you're trying to meet labor requirements especially since the level of business you experience for the day can be completely random and semi-unpredictable.
To be honest the busier stores were probably the easiest to work at because you always knew you were going to be busy. You could always easily make labor and fill every position in the store. If you were a competent manager and stayed on top of things it was one of the most rewarding of experiences to get everything done on time, give great customer service, and to see all of your crew members happy and leave on time.
I had some of the best co-workers I've ever had the privilege to work with at little caesars. It took a certain kind of persistence to stay on a job so unpredictable. We were all devoted to our work and determined to do the best job we could do. Turnover rates were high, however, because of the high-stress nature of the job and the high level of pressure you experience in management. And of course any job that hires first-time workers will experience a higher turnover rate with teenagers, but the ones that stick around mature into some great workers. The ones that don't are usually fired after being caught lying about their attendance after repeated chances. It's not easy, but it is necessary to let them go for the sake of the store.
I h
ProsGreat experience - room to grow and a perfect place to prove your worth
ConsCan be a high stress job depending on your co-workers, may end up working a lot more hours than you planned for
Everyone usually has an assigned station whether it was taking orders, to cut the pizzas as they came out of the oven, prep the toppings for custom orders, or prep and press the dough. We are also cross-trained so that we can quickly and efficiently get the job done.
I learned to be able to multitask and be quick on my feet as well as being aware and attentive and I had to be flexible with my schedule and on call at a moments notice.
The management is pretty decent. The store manager is a very hardworking guy and is very friendly but can be strict if your not doing your job like you're supposed to. Though one of the assistant managers needs more work on being assertive and directing where the employees need to be and speak loud and clear when taking orders up in the front of the store.
Everyone is kind and welcoming but we are expected to be at our stations and know what to, as it gets irritating repeating everything several times over. When we have new employees we do our best to teach them how we operate in the store with training ending after two weeks. If we see food that needs to be prepared or taken out of the oven and no body is around, we cover that area until someone else takes over, and are also expected to help the other employees in their area especially if they are struggling. Every night we restock our food stuff and set up our utensils for the morning shift so they are ready for the day. We make sure we are always moving, doing our job and not standin
Great team of people to work with, with some stressful busy shifts.
The one I worked at in Chehalis was a pretty great first job, they offer you flexible hours and our management team will do their best to work with your availability and try and help you how you need to succeed. Their usually isn't much drama, at least if you don't go looking much, and its pretty diverse with the others who work their. The management is pretty great, manager is amazing. she try's hard to help everyone on her team get what they need. Past the store management, it can be a little more wobbly, but it doesn't affect much in store. the timing for when you get schedules can be kinda bad, like you may occasionally get it the day before your work week, or day your scheduled with no other notice about it, it rather depends on whats going, and the time of year, summer is busy and holidays a bit too. People will sometimes very unprofessionally call out on shifts and other similar things, and not much is ever done management wise about quite a few of those problems, it will sometimes leave your shifts short handed and in a bad place where your busy and no one else will come in. that totally can happen, it has improved lately. And recent system updates and changes have affected scheduling and other areas making something a little more difficult to deal with occasionally, this will very likely improve in future years as people adjust to changes. Ultimately the worst part about working here i find to be the stress of how busy and chaotic things can get, when the places gets
A typical day at Little Caesar's all depends on what position one is assigned to for that day. I was trained to work every station (which consisted of making dough, sheet outs, landing, dress, dish washing, and register transactions). You clock in and immediately set to work, as time is money. I learned how to dismantle, clean, and put back together a sheet outs machine which consists of multiple blades and parts. I learned how to make Little Caesar's dough. I learned exactly how many pepperonis go on a pepperoni pizza at the dress station. The list goes on and on.
The management overall was pretty together. Some managers were much more efficient than others.
Most of my co-workers made the job fun, mainly the adults/college students. There were high school co-workers that lacked a good work ethic which slowed down productivity.
The hardest part of the job was when the highly productive workers left and the new employees did not want to work as a team the way the senior employees were accustom to. I would instruct new employees how to perform a task, such as making pizza sauce, and they would complain or not finish the task at all which is frustrating during busy times. Aside from co-workers, making dough and working the sheet outs station were overall the hardest parts. Dough requires upper body strength to be able to handle heavy sacks of flour and to press fresh dough firmly onto a pan, repeatedly for several hours. Sheet outs are critical in keeping the establishment
ProsFree food per shift, employee discount, on the job training
I started as crew, and was trained on landing the first day during dinner rush. As it was my first job, I've never experienced anything so fast. Two days go by, and I was trained on cash. That was easy for me, as I'm outgoing and have a people-person attitude. I made sure that whatever I was doing, was to the best of my ability. Then, the shift co-ordinator trained me how to do duties up front, and general cleaning.
The part I hate about working is that your hours go by bread sales. If you don't sell enough bread, you don't get hours. Once the owners noticed my bread sales were 30%>, they stuck me on cash since the day I was trained and 2 weeks after, got "demoted" to 1st (we have 3 registers). It's just over 7 months and I'm still on 1st. I'm absolutely tired of it... doing the SAME thing 5 days a week. Restocking front counter, cleaning lobby, announcing orders. I never got trained on sheetouts/dress because I never work mornings. It's always either 3-4pm to start and 8-11pm end shift.
About almost a month ago, I asked the owners (after the guidance of my supervisor) to apply for the position of closing supervisor, since I never work mornings and I'm used to dinner rush/nights. So, they are training me to become so. There's only 6 of us working there; the assistant manager, supervisor, me, and 3 crew members. And we're all between 16-22 years old.
My co-workers, we've become all close to each other since there's only 6 of us. The owners usually leave between 5 and 7 and
Prosfree expired food at closing, awesome co-workers, radio/ipod dock
Consabsolutely no breaks, hours vary, owners aren't that nice
1.0
Ayudante general de tienda | León, Gto. | Oct 30, 2017
Empresa nada recomendable, poco respeto al empleado (Gto)
Sin respeto a las horas de trabajo, todos los días era salir tarde desde 5 o 10 minutos hasta una hora y más los fines de semana, donde se producen pizzas sin fin. No pagaban las horas extra pero si llegabas un minuto tarde perdías tu bono de puntualidad quincenal. Parecía que siempre estaban buscando un pretexto para pagarte menos
Deplorable situación pára el empleado, jornada de 7 horas y media sin oportunidad para descansar ni comer, a medio día todos andamos hambreados y buscando una oportunidad para comer algo.
Su babosa mentalidad de "no puedes irte hasta que hayas terminado todo lo que tienes que hacer" es de lo peor que hay, pues todos saben que se pagan por horas trabajadas.
Siendo que muchas veces te ponen a hacer cosas adicionales cuando acabaste antes de tiempo o que a veces ayudas en algo porque todavía tienes tiempo y de repente ya es tu obligación terminarlo y no te puedes ir hasta que acabes. Cosas como que te digan "tienes que hacer tanta masa" pero por más que te apresuraste no acabaste a tiempo y te vas una hora tarde. O esas veces que se quieren hacer los "comprensivos" cuando dejan que no hagas "lo que te faltaba" por estar todo el día en la caja y no tuviste chance de resurtir refris y condimentos y ya saliste una hora tarde porque eres el cajero y apenas se les dio la gana de venir a hacerte el corte-
Todo el producto que se "echa a perder" (que lleva media hora sin venderse) se tira, todo lo que los clientes devuelven se tira, todo lo que
For Little Caesars Pizza, the store is first open to employees at 10 AM, the morning staff prepares for the public opening at 11 AM but preparing some pizzas, and beginning to work on dough for the day tomorrow. The typical day at work has you preparing pizzas and dough for rushes, and then cleaning at around 6:30-7 start and preparing to close at 10 PM (11 on Fridays.)
What I learned at Little Caesars was how to properly handle staff members that are going through work turmoil or private turmoil, without prying details. I also learned more basic food works, such as making pizza and reinforcing customer service skills. Finally, I learned how to properly do paperwork regarding; entering in hours, entering in what was sold that day, entering in how much money was made, dealing with the bank deposit, and finally ordering the stores supplies/taking inventory.
As for management, this can be hit or miss. As for our general management of the store from the higher ups, they expect far to much out of a minimum wage job. They ask that you complete things at inhumane speeds, while also completing it absolutely perfectly every single time. Furthermore, should you fail to meet this standard, reprimand happens on the spot, no matter who's around, meanwhile, appraisal is limited to e-mails the staff members that get praise in can only hope to hear from the store manager passing it on. All in all, management is poorly handled on a personal level, but I suppose the store does well for
ProsFree pizzas on shift.
ConsLittle to no breaks what-so-ever for newer people it seems. If it's busy that day, you're just straight up not getting a break sometimes.
Questions And Answers about Little Caesars
Do we get paid for training ?
Asked Jul 4, 2017
$7.25 an hour
Answered Oct 5, 2019
Minimum wage or the salary dollar per hour for managers
Answered Sep 21, 2019
How long does it take to get hired from start to finish at Little Caesars? What are the steps along the way?
Asked Jun 10, 2016
I filled out application 11/17/19 they called 11/18/19 interviewed same day went to orientation 11/23/19 start work this Tuesday 11/26/19 so it took me 1 week.
Answered Nov 23, 2019
Around a week or two.
Answered Aug 5, 2019
What is the work environment and culture like at Little Caesars?
Asked Jun 17, 2016
You get paid 8.25 you’re not allowed to work more than 25-28h per week they pay you every 15 days and you end up getting paid like $350 if you ask for more hours you’re not allowed to get it, only if you’re co-manager and store manager you get the full benefits but as crew member you don’t have any benefits.
Answered Aug 17, 2019
Toxic. The management doesn't handle anything directly. The hours are so sporadic. The pay is dismal. Some of your coworkers (and management) will seem like they need to back to rudimentary schooling.
Answered Jun 20, 2019
How are the working hours at Little Caesars?
Asked Jun 17, 2016
Hours depend on the Labor rate which is the income divided by the payout for employees So yeah they will send you home if it gets too high
Answered Mar 26, 2021
Vary depending on your performance and availability.
Answered Jan 15, 2020
What questions did they ask during your interview at Little Caesars?
Asked Jun 10, 2016
They didn't ask anything except if I had a curfew. Then they made me go back and make a pizza.
