Absolutely a horrible place to work. Left after about three months.
I worked as a cashier and occasionally a host (usually had to do both at once since we were understaffed and whoever typically hosted needed to be a runner). The job itself is “easy” just like how every other customer service job is “easy.” It’s easy in that it’s taxing and tiring especially when you only get scheduled for night shifts or double shifts. Managers made us count our till, which is not common practice and wasted so much time during closing shifts when we could be closing and cleaning and stocking our space! Being scheduled until 10:30pm meant closing the restaurant at 10pm and being done at 11pm since we had to stock individual sauce cups because of COVID-19. Nothing felt efficient. Plus, as a cashier you’re working NONSTOP especially on busy shifts. In my three months I got a total of 7 breaks. And I always worked more than 6 hours (I believe 5 hours is the minimum to receive a break!). I was just taking orders and refilling sauces and stocking and running back to get ice for customers since the soda machines didn’t go back into use until the near end of my time there. Had to bring tableware for guests if they walked away without it, even when there was a long line and I was the only cashier. Sometimes they’d say a fellow cashier shouldn’t take orders so quickly otherwise the grill would get backed up. It was just chaotic and confusing.
As a cashier working DURING COVID-19 PANDEMIC I had to s
ProsTips
ConsCashiers get no breaks, late hours, bad culture
It is a different story for everyone.
In my experience, the company can be contradicting to its own values. Some people of the management are incapable of work under pressure, and attack all their employees with their emotions. Some managers were good, but those were not taken seriously by corporate. Sometimes they tend to hire whoever applies, eve if that person is not suitable at all, and you were supposed to “deal with it”, instead of them addressing it. I personally would NEVER work there again.
I worked at different locations for support. They liked how I worked but would take too much advantage of it. One time I had to relocate to another location because I couldn’t handle anymore working at the location where I was hired, and I was done with some people and with my general manager, and I was also overworked. I moved to another store with the hope that things will get better, but they did not.
Now, the payment isn’t bad, but they refused to pay us more -even during the pandemic- just so they can make ugly shirts, and souvenirs no one asked for. Employees weren’t taken seriously nor the managers by corporate.
My advice? Don’t work there. However, the restaurants are pretty and the food is really good! Nice place to hang out! Excellent African music and drinks are alright. Family friendly, but not employee friendly.
Not all locations will have horrible management, keep that in mind, but corporate will be the same and you might have to deal with that. They tend to hi
ProsLimited free staff meal, overtime depending on the store and the general manager...
ConsYou had to fight for your benefits, some managers did not respect your availability and mess up your schedule, A LOT OF OTHER STUFF
i don't mind multi tasking but not for pennies a day the amount of work was not worth the paycheck... it started out great i mean the company made me fee like i was at home however after a month of constant changing of management my hours was dropped by a lot. not because i was a bad work (i was one of their favored employees and was constantly praised for it even helped a few people get a job there) but because the managers didn't know me and constantly hired new staff.. i was making on a average of $500 bi weekly to barely even $90. I couldn't even pay my bills and if i gotten a part time job they found out and raised my hours so that i couldn't take the job (even whispered possible promotions to me if i stick out the dry spell)... nando's teaches that with great costumer service hard work and positive attitude you will excel in the company, however if you new general manager don't take the time out to know their employees but instead hire new ones and cutting the existing worker's hours... what does that say... well i was fired (by yet another new general manager) and this one i've trained personally. what does that say nando's doesn't care about their employees you are all replaceable.. they do offer great pay and benefits but what they don't say is that the bigger your raise the less hours you get to cut the cost and the benefits are for full time (they will secretly change you to part time just to cut the cost)
Prosfree meals
Consshort breaks, no health care, weight gained, unreasonable hours, no life
I have worked at two nandos. in my first nandos job i worked brilliantly as i had lovely people around me and the managers were just amazing!! best job i has because everyone was like family. In my second nandos job which was in London (i wont be specific) it was horrific to work there. Somehow the management team always had things to complain about me in terms of work. i i have worked five jobs before and never had complaints however in this job there were complaints of me not asking to go toilet and apparently i was slow which does not make sense as the management team did not work as fast as the employees. Even when working my backside off and attending to everyone management still had problems. However it is funny because they would go kitchen and laugh and talk, break social distancing rules and go on phones while working in the restaurant as well as make stupid awkward and weird jokes. When talking to colleagues they said i was fine and was doing all my work and there was no problem. They were biased as apparently i was talking to a colleague too much and this was just a 3 minute conversation for which ONLY i got penalised for and my colleague did not have any conversation with the manager. Hypocrites, and they are up your backside all the time and only have bad things to say. however the colleagues in terms of waiters, nandocas etc were lovely and i had no problem with them.
ProsFree lunch
ConsShort breaks, toxic management
5.0
Owner Operator Driver | Cleveland, OH | Aug 22, 2016
It has and continues to be a fulfilling opportunity for me to challenge myself daily.
First thing in the morning I double check orders that must be produced for the day. Give staff direction and assist with production and packaging.
I supervise delivery times via texts and phone calls. While I am meeting new clients, purveyors and/or conducting interviews. I meet with at least one team members daily to coach and /or counsel.
I end my day by meeting with supervisors to discuss the day's challenges and successes. The order schedule for following the day any product or equipment needs or concerns.
After the meeting, I review production notes for next day make prep lists for the next day with delivery time and account names. I check the inventory against the previous day minus production. I place all orders needed.
I have learned to be successful you must be diligent,honest and insightful. Sometimes the hardest part of the job is not letting people know all the potential you see in them.You have to show them in baby steps because the enormity of it can be overwhelming.
The most enjoyable part of it is seeing the successes that occur on a daily basis. While watching your people grow as individuals and overall as a team. Focused with a "Hive" mentality on one goal to provide the best quality service consistently day in day out.
Last year, I briefly worked over the summer at Nandos at the Gambrills location. Hiring process was very easy and all of the managers and the employees that worked there were extremely helpful and welcoming. This was definitely a different shift from my previous job before this, in terms of how the managers care about the wellbeing of their employees and that working there feels more like unit rather than separate. I worked here part-time between 25-30 hours a week and it is a fast pacing job especially on the weekends but nonetheless it was a fun place to work at. You can tell that this Nandos really values customer relations because I would constantly see regulars and how the managers and employees engage with them which lets you know the positive energy that surrounds this place. Hardest part of the job for me was to overcome my shy shell in talking with customers while learning the new menu items and such. However, I slowly overcame that thanks to the encouragement from everyone. Other than working with the lovely people there, one of the other perks is getting a free meal after every shift especially when you've worked all day and there's no places open around, it really helpful. All in all this Nandos is a great place to work and also build your skills in customer service.
I think that the entire work environment and management so far has been nothing but welcoming-- and because of this, you get the opportunity to learn and nurture important skills such as communication and teamwork among others.
A typical day of work is very consistent for me (i.e., you do the same things and follow typical procedures) and remains as such even on the busiest days. I think that the most enjoyable part of this job is how every relationship among us coworkers and with the management is all cherished and the bonds that we all create here are all meaningful. So far with Nando's being my first job, I have picked up and sharpened valuable skills that not only include communication and teamwork, but also adequate organizational skills, customer service skills, proper and professional food handling, money handling, being able to adapt quickly, and how to handle taking responsibility.
A typical day at work would start with being welcomed by all the friendly faces of your co-workers. The jobs are simple enough to get a hang of within the first week. Each day was more enjoyable than the last and fun-filled as well as physically demanding. Nando's had a good balance between fun and work. I learned how to clean well and pay attention to detail as well work well under pressure. the management was amazing and each of the managers were welcoming and good leaders. The culture was bright and entertaining as well as strict and disciplined. The hardest part of the job was being able to switch back and forth from one job to the next. For example washing the dishes to prepping the chicken. The most enjoyable part of the job was working with my co-workers who were fun and upbeat.
A usual day at work for Nando's is generally easy but can have surges of customers every now and then which made the job more exciting. I've learned more customer service skills and got a grasp on the idea of an fast pace environment. Management team was amazing and made sure you were doing your best at all times. The culture of the work space was great and you can actually feel it in the dishes and people who frequent the business. Hardest part of the job would be catering to every customer while making sure the service is phenomenal at all times while the most enjoyable part of the job would be the difficulty of the job and having the last customer leave with a smile on their face to finish your 8 hour shift.
The job is a standard catering job, hours are long but overall I did enjoy the job.
The problem is with the culture. During the training they went on and on about the sense of "family" and "inclusiveness", turns out if you don't fit into the already established friendgroup, you're out. So much for "everyone is welcome".
My firing came as a complete surprise, I was working hard and learning loads but was let go because I wasn't "meshing with the team". The worst part is I can't think of a single time I had a negative interaction with someone, sucks to feel like everyone was talking behind my back the whole time.
Thank you to the people who were genuinely friendly to me though, wish I could have worked with you a bit longer.
ProsFree meals
ConsHard to break into the pre-established cliche, long hours
I have worked for Nandos for 5 years now and I can honestly say they are the best company I have ever worked for.
I originally had an interview 11 years ago but unfortunately, I had to drop out due to a family emergency. I then applied via email 5 years ago and was invited to a group interview, which I loathe. This group interview, however, was great. It was fun, easy-going, and not too demanding. I had an opportunity to talk to the managers that were attending and got to know them. I think I made a good impression on them, as I found out a couple of years after I started that the managers were arguing amongst themselves about which restaurant was going to poach me.
I would typically arrive around 1-5 hours ahead of my shift, to give the guys any help if they need it and to see how the day has been and how it will progress before the start of my shift. I'll sit in the Staff roo, or on the restaurant floor if it is especially quiet. I will typically be on the tills, but I'll often find myself on the floor or the door. I enjoy being on the till as I can see the whole restaurant from there and help the managers if there is a dispute on the tills. I get on well with my colleagues and we almost always have a good laugh while on shift. The evening will be moderately busy but not heaving, We will typically start closing down at 9 pm, doing all the little things that we can whilst we still have customers until 10 pm. Once customers leave, we then start closing the floor prope
It's your typical minimum wage job, but can be fine if the manager is decent.
My experience at Nando's varied greatly from manager to manager. The ones who are genuinely good people make the job completely tolerable. Those who care more about the bottom line will fake a "family" environment to try and milk you for labour for as little pay as possible.
The pay is minimum wage. There is supposed to be a performance review every 6 months, and once a year you are supposed to get a raise. I got one performance review in the 3 years I worked there, and the raise I got was nullified 3 months later by an increase in minimum wage. They do not scale salaries when minimum wage changes.
Work-life balance exists only if you force it to exist. For my first few months there, I would work whenever, but after that, I started to enforce my availability. I would not answer calls from them on my day off, if they asked me to work shifts which were outside of my availability, I would tell them I could not. Most of them respected this. I had one manager who would try and ask me why I couldn't work, and I would simply reply I am unavailable no matter how much I was pressed. Same with scheduled time off, which you should book at least one month in advance or they might not give it to you.
From what I can tell from my friendships with managers and supervisors, they are under enormous pressure to keep costs down above anything else, which causes many of them to set the wrong priorities and compromise the happiness of the workers, which creates a lot more long-term problems, w
Pros50% off select meals once per shift, occasional free meals, easy to get hired, steady income.
ConsNo work-life balance, callous management, no raises, bottom line matters more than workers, no PTO or benefits, no real chances for advancement.
I was told at the interview stage that I would struggle with the culture before they offered me the job! But I accepted the offer but still I thought it was very strange that they said this to me in beginning, if I was going to struggle then I’m not the right person for the job & you the interviewer hasn’t a clue about recruitment......
After I completed my training & started in my permanent location, I was on the back foot from the beginning because I’m not a person who drinks much & most of the team held this against me, even my area manager pointed out that I should be out socializing with my co workers but they never asked me why I dont drink, very inconsiderate of them!
The staff & managers were not interested in change & most of the managers I had on my team were very inexperienced for the position they were in.... not knowing what P&L stood for, never mind how it works.......
I was more like a psychologist then a restaurant manager, listening to all the staffs personal problems including mental health issues but the company do not provide training or support, they just give you a very vague answer in how to deal with it.....disgraceful!
I had staff coming to me about there parents not letting them go out on the weekends with there friends....who cares!! Get on with your job.
They say there all about the people but they only care about the staff that have workered there way up through the company & as I was an outsider who was very much treated that way by everyo
Productive workplace cleaning tables, washing dishes and serving customers at the register
For the morning staff, we were required to cut up the required vegetables and pre-cook the chicken for the customers when the store opens at 11:00, as well as clean the areas around the flame-grill and flat top grill to get rid of any forms of grease and chicken fat. During the day we were required to serve customers at the counter for if they wanted their food to be 'dine-in' or 'take-away'. Then other staff members cook the required food whether it would be on the flame-grill or flat-top while preparing the packaging for the order or even the dish that the order would be served on if the order was a dine-in order. Another staff would then be required to clean any tables take containing any dirty dishes and or rubbish on them and clean all forms of dinnerware and cutlery in the back kitchen. They also have the responsibility to fill the drinks fridge that are to serve customers and rack up any required chicken that needs to go into oven for cooking the customers' orders.
I was able to learn the importance of storing food at the correct temperature while having dinnerware with no fractures at all to prevent customers from getting any injuries. There's also the importance of having clean floors at all times and having sharp utensils, such as the cleaver that is used to cut the chicken, to prevent the one using such utensils from personally injuring themselves.
Management was fairly decent for most of my time in employment, however began to become less decent due to lack
Pros30%-50% off on all food (depending on hours working)
Consunpredictable hours. Some very long, others very little hours for entire week
The chain of Nandos has been grown on the idea of family and integrity,pride in what you do, passion in its service and work ethic but that just does not reflect in its management and staff appreciation.
A typical day at this particular restaurant would include long hours, minimal staff and constant critisism from management.
The base staff would all be a closely knit family and stick together through thick and thin. They would all try and relieve each other from the stresses of work and understand each others problems.
The hardest part of the job was and is the little trust and appreciation that managers show to their staff, the fact that they will say something to their staffs faces and a complete different behind their backs.
How the family values are thrown out of the window and no understanding is shown to their personal needs as long as quotas are met or targets are hit.
There is no appreciation for how many hours the staff do or how hard they work. Very few managers will help the staff in times of need and busy periods and when they do they will always complain and belittle them.
There is no respect when speaking your on mind or trusting your colleagues. There is no respect on peoples abilities,skills or knowledge and ideas. As long as it is not the managers idea, it is wrong. Therefore the idea of having the integrity to speak up and mention your own ideas is thrown out of the window for the simple reason of retaliation.
The most annoying part o
ProsFree staff meals
ConsLong hours, guilt tripping, inherent expectation of no social or private life.
I worked at Nando's for about 3 years before deciding to pursue my dream of becoming a Pilot. I had had many jobs before that, mainly in the restaurant industry and they don't even come close. I worked every side of the restaurant (floor, grills, back of house), in multiple restaurants across multiple regions, and even into management. Nando's is a great company to work for.
Wage: minimum wage for a 25 year old, regardless of age.
FREE FOOD: If, like me, you are young and broke, you will love this! They give you AT LEAST one meal per shift you do and multiple meals depending on your shift length.
Breaks: You are GUARANTEED at least one break (as long as your shift is longer than 4.5 hours). Breaks are also paid for on your full wage too!
Personal Development & Career Progression: Nando's recognise the desire for progression in their employees and strive to bring out the best in them. Doesn't matter if its confidence issues or personal battles Nando's want to see you excel and really help you to achieve whatever goal you may have.
Staff days/nights out & Regional parties: Every few months Nando's holds big regional parties in a privately hired venue with pre-paid drinks and a chance to let your hair down, meet new people and catch up with friends from different restaurants.
Meeting new people: After a while of working in your restaurant you may be asked to cover a shift in another restaurant in the region, either by yourself or with friends from your rest
Working in nandos has its advantages and disadvantages. If you want to work in Nandos, I would advice you to work in a small restaurant and not a big restaurant. They can be fun times and really stressful times. I have been working In nandos for 15 months now. Not gonna lie I am kind of tired of the job and the main problem in working in nandos is there is a language barrier. Most of the staff can't speak English fluently and this is a major problem because they make a lot of mistakes and you have angry customers going on that they didn't order this and so on.
Another problem is the management team. They sometimes abuse power. They say we are not allowed to be on our phones during our shift but they go on their phones and sometimes make a phone call to loved ones during their shift and constantly taking cigeret breaks. It's double standards. Just because you are manager doesn't mean you should abuse your position.
Another disadvantage about working in nandos is the long hours. If you are doing fulltime, God help you. You could start your shift at 11 in the morning and finish at midnight and get home around 2am in the morning. During those shifts, you have double shifts so say you start at 11am, you could finish your 1st shift at 3pm and start again at 5pm to midnight. But sometimes you get good shifts like 11am to 5pm for the whole day
The positive stuff about working in nandos is you build a strong friendship/family like with your colleagues, we have football tour
ProsFree lunches, loads of parties, weekly pay every Thursday, long breaks, lovely customers, money tips
ConsRude customers, Management team, long hours, language barriers, Rota giving 1 week in advance instead of monthly, late night finishing, double shifts
The Nando's company has supported me in pursuing my education and as such has been flexible with regards to my shifts and training.
A typical day at work is incredibly past paced and sometimes stressful, but the management team and staff do their best to be supporting and keep the environment as light-hearted as possible. As a Co-ordinator and Griller, I am in the most high pressurised part of the restaurant. Luckily, everyone in the team does their best to help each other.
As a Buddy Trainer, my co-workers are actually the staff who I help train and supervise. This means that the work that my colleagues and I put into them is partly reflected in the work they put into the restaurant. Combined with their positive attitudes, we have now got a fantastic team of young people. The Nando's motto is that everyone should stick together and help each other, and this strong ethic of team work comes through every day.
The Management are lovely and are people who I consider to be friends. They will always go out of their way to help their staff, stay behind well after their shift has ended to support you and will get involved in the restaurant as much as they can.
One of the best parts of being a Buddy Trainer is the responsibility. I have my own group of staff to monitor and train. From taking on a slightly managerial role, I have learned how to complete paperwork and organise training session. Also, I can frequently liaise with management and have learned how to network positively
Prospaid breaks, training courses, allowed to incorporate psychological knowledge in my training delivery.
Conslong shifts that often go into the early hours of the morning, difficult to progress professionally.
Good for students. Inadequate for those at the bottom end who have to stay for long.
I've worked in Nando's for a number of years as I am a student and the flexible hours that restaurants permit have made it easy for me to keep going.
Overall it has been a positive influence on my life; however speaking on behalf of other people who work there full-time, it isn't an environment that is particularly fulfilling if you are just a cashier or floor/kitchen staff.
Like many other restaurants, Nando's are quick to exploit cheap foreign labour, and the labour turnover is extremely high, with European nationals benefitting from the job as a good way of learning English. But as soon as they become proficient, they leave.
This high labour turnover makes it hard to maintain strong relationships with colleagues because your staff are forever changing.
Moreover, the low pay (£7-£8 per hour with no tips) means that for some, they will work 40+ hours a week and still barely bring enough home to pay their bills. It is quite sad to see. In other types of restaurants where tips are given to staff, I can imagine that they would be more financially secure but the fast-food environment that Nando's has created does not permit these luxuries.
Instead of individual tips, Nando's staff have days out that are paid for by a collective pot. But these days are few and far between and are often threated with cancellation if we do not work hard enough.
Management have predominantly been very good at keeping a nice fun atmosphere which has been great and I've worked wit
ProsFree Food, Flexible working hours
ConsLong hours, low pay
Questions And Answers about Nando's
What is the work environment and culture like at Nando's?
Asked Oct 6, 2016
Relaxed but everyone gets work done
Answered Jul 12, 2019
Work environment is quiet user friendly,good management,proper working conditions (adequate ventilation,big space for easy movement,),but pressure at times would make all this invisible. Nandos maintains its culture and they value culture so much and in everything they do as a brand they make sure its in line with their culture and with family being within their culture factor,this makes nandos to be a very fun place to work at.
Answered Mar 4, 2018
If you were in charge, what would you do to make Nando's a better place to work?
Asked Jul 12, 2019
Hire more staff, so workers don’t have panic attacks when it gets busy, and follow cdc guidelines
Answered Jan 1, 2021
I would hire more stuff so that when the others are in the kitchen washing dishes the others are serving
Answered Dec 11, 2019
How are the working hours at Nando's?
Asked Oct 6, 2016
Work hours are usually from 10 to 10pm. later on weekends. If you work a double shift they do give you like an hour break before the second shift starts.
Answered Aug 21, 2019
Not enough since they overstacked in each position.
Answered May 25, 2019
Can you have false nails
Asked Jul 14, 2017
Yes, management is to scared to enforce rules thus permits it.
Answered Oct 5, 2019
Not really
It depends where you working at
Answered Feb 13, 2019
How would you describe the pace of work at Nando's?
Asked Jan 5, 2017
Fun and festive.
Answered Sep 4, 2017
Steady on slow days, very fast paced on busy nights!
