Cheesecake Factory

  www.thecheesecakefactory.com
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Cheesecake Factory Reviews

Updated Jul 20, 2014
All Employees Current Employees Only

3.4 387 reviews

77% Approve of the CEO

Cheesecake Factory Chairman and CEO David Overton

David Overton

(215 ratings)

70% of employees recommend this company to a friend

Review Highlights

Pros
  • Servers make good money because people usually buy dessert(in 32 reviews)

  • The only pros of working here are a flexible schedule and the fact that you can make between(in 32 reviews)


Cons
  • long hours because they wouldnt hire more people to cover shifts(in 29 reviews)

  • Servers were not always held responsible for their actions with guests or side work(in 7 reviews)

212 Employee Reviews Back to all reviews
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in
    • Culture & Values
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    Fair, methodical, and cut throat...

    Restaurant Manager (Current Employee) Chandler, AZ

    ProsThis company has incredible opportunities and for just about anyone who works here. There are many current GM's that were hourly staff members with the company. Management does also receive great health benefits as well a somewhat fair platform for advancement.

    This is also a very classic type of restaurant that is always seeking ways to improve and be innovative, without compromising the grassroots of what a "true" restaurant is all about.

    ConsMeeting performance goals is always a challenge; especially becasue of the labor crunch. Some managers can come up fast, however to obtain more can take some time, and much sacrafice. Quaterly bonus is not too exciting either after all that a "good" manager must go through.

    Advice to Senior ManagementTrue recognition should come from the heart and not as a byproduct of company policy.

    Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company

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    Amazing Company

    Anonymous Employee (Current Employee)

    ProsGreat opportunities for growth. Always can cross train and travel, while doing what you love.

    ConsThe parking is bad sometimes!

    Advice to Senior ManagementContinue to always have an open door policy. So far, I have been really lucky with my management team.

    Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company

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    Wonderful place to work

    Accounting (Current Employee) Calabasas Hills, CA

    ProsPeople and management are great!

    ConsNot alot of room to grow in ... depends on the department you are in.

    Yes, I would recommend this company to a friend

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    • Culture & Values
    • Work/Life Balance
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    • Approves of CEO

     

    Great Corporate Structure

    Server (Current Employee) Buford, GA

    ProsGreat training program for every position; good benefits for the industry; opportunities for advancement if you work hard and take your job seriously.

    ConsMy particular management team has some professional flaws, but that's every restaurant. Overall, it's been a very positive experience.

    Advice to Senior ManagementI think the company could benefit from more follow up on training, i.e. making sure the training programs are being executed properly on a restaurant level.

    Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company

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    Great, steady, reliable and consistant employment

    Server (Current Employee) Glendale, CA

    ProsThey provide training for everything. I can probably step into any restaurant and start serving tables flawlessly from the training provided here.

    ConsSometimes politics can get involved making it difficult to move up.

    Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company

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    It's a challenging environment but it is fun as well

    Anonymous Employee (Current Employee)

    ProsTips are usually twice of what you would make in your dally hourly, hot schedule app makes it easy to check your schedual

    ConsYou don't always get the good shifts so it can be slow in your section. You also don't have a certain schedule so you can work one day one week and not the next

    Advice to Senior ManagementFor those who have full availability it would be best to have a certain # of days a week not to few or way to many doubles

    Yes, I would recommend this company to a friend

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    Great place to learn the business

    Linecook (Current Employee)

    ProsIt's a great place to learn the inner workings of a very high volume kitchen. I could seriously walk into any other restaurant and feel comfortable that I'm as, if not far more, knowledgeable than the average cook.

    ConsThey expect you to be extremely fast and they want everything that goes out to be perfect. Understandable. The problem is they provide very little training. Management seems to be fixated on micromanaging as opposed to training. Also, there is a HUGE pay gap between hourly and management. After four years I make considerably less than twenty thousand a year. Starting management makes around fifty thousand plus bonuses. Everyone is nice and treats each other well for the most part, but at the end of the day, you just feel like another small cog in a very big wheel.

    Advice to Senior ManagementHire more of your low level management from within the company. This is a complicated restaurant with complicated food. If your management had first hand experience on the line you would see a huge payoff in more well trained cooks.

    Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company

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    Overworked and not enough money

    Server (Current Employee) Denver, CO

    ProsTraining was fun, they keep you well fed and I had fun while learning all of the food with my new coworkers. Management is decent, hotschedules makes it easy to give away or pick up shifts as you need. They also let you eat as much bread and soup as you want while you're working.

    ConsDouble shift hours are RIDICULOUS. On several different occasions i worked nearly 14 hours with only two half an hour breaks, have had coworkers get sick from being overworked, and instead of sending them home, they have them keep working. Instead of letting doubles go home first, they send people home based on what section they are in. There is also no rotation in seating so if you're in a back section you make far, far less money than people on the patio or in a front section, and management plays favorites with who gets the good sections.

    Advice to Senior ManagementStop overworking your employees, 14 hours of serving in a day is TOO MUCH. and create a system for seating that makes it fair for all of the servers.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    server

    Food Server (Current Employee) San Francisco, NM

    Prosflexible hours, upbeat attitude, fast paised

    Consmust be able to work weekends

    No, I would not recommend this company to a friend

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    Great Part-time job

    Busser (Current Employee) Chicago, IL

    ProsManagers are good. Mark, the GM is an awesome dude. They train great leaders. You have a couple micro managers but the manager will work with you if you show up to work do your job and go home. I worked at a CCF in 3 states. Chicago (Michigan Ave.) was my favorite. So many people from all walks of life come through on a regular basis. Rich poor, celebrities common folks, etc. The employees are so diverse. I enjoyed working and learning from them. If you can deal with stress, high performance work, rude customers (every so often) bad tippers (every so often), language barriers and being on your feet for hours. Then do this job. Its still amazing to see this CCF coordinate such a huge crowd and 300 employee staff.

    ConsTurn over is very high. If someone doesn't show up, you have to pick up the slack. If you have a micromanaging manager, its the worst because this is an already stressful environment.

    Advice to Senior ManagementWeed out the bad.

    Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company

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