Company cares about delivering good service and maintaining client accounts
Pros
If you want to work in food service, it's a large company with lots of different divisions or acquired companies ... so something for everyone. Also some really talented culinarians doing some very interesting things.
Cons
The expectations for managers were for a minimum 50 hours per week, and sixty was closer to average. No overtime of course, and always on call. In some ways, it is just too large a company ... new Payroll, Accounting, Inventory etc systems and new initiatives and programs were constantly being rolled out, without consideration for the individual units' business cycle, needs, challenges, etc. Doubt that Sodexo or Aramark are much different ... to some extent it's the nature of the contract food service industry. You always have to innovate and set the bar higher, your client can always put the account out to bid to get one of the competitors to underbid to get in the door, and the financial rewards, over time, don't seem worth the physical toll it takes on your body and the all-consuming nature of the work (and hours expected).
