Fig & Olive Restaurant

Fig & Olive Restaurant Jobs & Careers

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22 days ago

Assistant General Manager

FIG & OLIVE Washington, DC


9 days ago

Accounts Payable Representative

FIG & OLIVE New York, NY

Review and post invoices and check requests into the accounting system about 300 per week Coding invoices Update and maintain vendor database… HCareers

22 days ago

Kitchen Manager

FIG & OLIVE Newport Beach, CA +2 locations

s, policies and procedures • Assumes 100' commitment to the design strategies for menu specials relating to food costs, budget and variances… HCareers

22 days ago

Chef de Cuisine

FIG & OLIVE Newport Beach, CA

Utilize skills and experience to operate the area of responsibility in a high quality and profitable manner so as to conform to the policies and… HCareers

5 days ago

Events Sales Manager

FIG & OLIVE New York, NY

Events Manager is responsible for executing written sales agreements and the successful execution of such events in the restaurants continuing… HCareers

22 days ago

Production Kitchen Chef de Cuisine

FIG & OLIVE New York, NY

& Duties • Responsible for the daily operations of the commissary kitchen • Provide professional leadership and direction to kitchen personal… HCareers

5 days ago

Staff Accountant

FIG & OLIVE New York, NY

Prepare journal entries, detailed reports and account reconciliations. Support the Accounting Manager in reporting weekly, monthly and quarterly… HCareers

30+ days ago


Olive restaurant Bangkok +2 locations

Experienced and speaking English… GigaJob

Fig & Olive Restaurant Reviews

3 Reviews
3 Reviews

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0 Ratings

    Very corporate serving job

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee

    I have been working at Fig & Olive Restaurant


    Kenyon, the GM, is the best GM I have ever worked for, and is the best GM you will ever work for. And the menu is ridiculously overpriced, so there is money to be made.

    But seriously, Kenyon rules. If you are looking to work in corporate restaurant management, then you wanna work for her.


    The corporate office seems to micro-manage every aspect of the restaurant. To ridiculous levels. All reservations are booked through new york, and Friday and Saturday nights are continually overbooked during dinner rushes leading to pissed off customers and long ticket times. Management cannot even add a button to the micros system without corporate approval.
    If you are a career server, I would be wary to work here, though the money can be good. It is clear that the corporation is looking to build the brand and has a 5 year plan of selling the restaurant to a larger restaurant group and cashing out. Most of the servers are in their early 20s and are not in it for the long haul.

    Advice to ManagementAdvice

    Corporate should loosen up the reins a little and allow their different restaurants to have a little bit of their own identity. And for god's sake, allow the reservations to be completed locally.

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