BurgerFi Interview Questions
& Process

They mainly asked about my previous experience. Then they asked about my other service industry job and what my tasks were there. They mentioned they were considering other candidates but said I had a good chance because of my previous experience.

The interview process was quite disorganized and didn't seem to value my time. I initially applied for a position in Manhattan, but was called for an interview at the Long Island location. This was followed by a video interview, an in-person interview at the Long Island location, and a phone interview with the regional manager. Next, I was asked to travel to New Jersey for an interview with the director of operations, which was supposed to be the final stage. However, I was then sent back to Manhattan for another interview with two managers, as the general manager was absent. I arrived early but still had to wait because one manager was late and had to finish work on the floor. When the second manager arrived, he conducted the interview briefly before returning to the floor, stating the other manager would be out soon. This manager was unavailable for about 7 minutes. Given the meter parking situation in Manhattan with time limits, I was waiting for the second part of the interview with only 20 minutes left on the meter. Shortly after, the manager began the interview, which lasted 20 minutes, resulting in a $65 parking ticket. The total travel expenses for tolls to New Jersey and Long Island amounted to $32. Before starting the interview process, I inquired about the salary, and was told the amount I was seeking. I mentioned $38,000, based on a 50-hour work week. After all these interviews and travel, the offer was for $12 per hour, with a mandatory 50-hour work week. I declined the offer due to the low pay, and the recruiter, Jasmine, was quite rude about it. $12 an hour is the minimum wage for fast food in NYC, comparable to Shake Shack and McDonald's. Jasmine then suggested she could request $13 per hour, which would equate to about $37,000 annually. She never followed up after that. I turned down other job opportunities because this interview process seemed promising. I spent $97 in total for travel and parking, only to be offered $12 an hour. They were aware I was leaving another job. The company clearly does not value its employees or their time. There was also an assessment, which I completed exceptionally well, yet I still experienced this runaround. My background includes a college education and casual dining management experience, but it seemed like they didn't care. It's advisable to avoid them if possible. They also rescheduled two of my interviews.

I got a surprise phone call early in the morning while I was out for my run, which was odd since they didn't schedule a time first. The person on the phone was nice but didn't seem to know much about the actual job, just reading off a checklist. It was a very short, 5-minute interview. Even though I have 10 years of experience in this market, they made it clear they're looking for people from other fast-casual places who don't know anything else, rather than experienced leaders who can grow their business. They seem to be imitating others and not really understanding the NYC market. Hiring people who only know fast casual will hurt them because the best are still with the companies that made them successful. They're going to have trouble in NYC if they keep dismissing experienced people. I tried to explain my skills and passion, but she said that was for later interviews and she couldn't discuss it. I felt discriminated against because of my accent, even though I have more than enough experience and skills. She also laughed when I said I could make up for it with my strong people skills, which are important for this role since a lot of regional manager work is done in person or by email, and my writing is fine.

The interview process was very professional and the interviewer seemed knowledgeable about the company and on the ball. I was informed that the opening is delayed until the end of June. They will also be serving beer and wine, so they need a bartender.