Red Robin Assistant General Manager Jobs

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8 days ago

Assistant General Manager

Red Robin Gainesville, FL +12 locations

• Ensure company policy and Brand Equity Standards are followed. • Optimize profits by controlling food, beverage and labor costs. • Hiring… Red Robin


30+ days ago

Assistant General Manager - Start at $50k+ based on experience

Red Robin Appleton, WI

• Ensure company policy and Brand Equity Standards are followed. • Optimize profits by controlling food, beverage and labor costs. • Hiring… Red Robin


30+ days ago

Experienced Restaurant Assistant General Manager - Start at $53k+

Red Robin Issaquah, WA +6 locations

• Ensure company policy and Brand Equity Standards are followed. • Optimize profits by controlling food, beverage and labor costs. • Hiring… Red Robin


30+ days ago

Restaurant Assistant General Manager - New

Red Robin Sioux Falls, SD

• Ensure company policy and Brand Equity Standards are followed. • Optimize profits by controlling food, beverage and labor costs. • Hiring… Red Robin


30+ days ago

Restaurant Assistant General Manager

Red Robin Avondale, AZ +2 locations

• Ensure company policy and Brand Equity Standards are followed. • Optimize profits by controlling food, beverage and labor costs. • Hiring… Red Robin


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Red Robin Reviews

3.1
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Red Robin CEO and Director Stephen E. (Steve) Carley
Stephen E. (Steve) Carley
198 Ratings
  • Welcome to Thunderdome

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Server in Las Vegas, NV
    Current Employee - Server in Las Vegas, NV
    Doesn't Recommend
    Neutral Outlook
    Disapproves of CEO

    I have been working at Red Robin full-time (More than a year)

    Pros

    -Great food. -Easy to learn menu. -Hard-working back-of-house staff.

    Cons

    -Layout of the restaurant is atrocious, makes it difficult for servers and guests to maneuver around tables. -Hostesses are constantly instructed to double and triple seat already overwhelmed servers, resulting in lackluster guest service. We're not talking triple-seating a server three parties of two; more like a party of six, a party of five, and a party of three all at once. -Royalty Program is nifty and all but signing up is ridiculous as it only works 50% of the time; if a guest claims you didn't ask them for their Royalty card, you will be automatically written up and terminated without question after two incidents per corporate's requests. This happened recently with two of my top servers, one who worked there for nine years, another who had just had a baby. -Morale is always low because everyone fears for their jobs. "Weak" servers are sent home first on a regular basis, given the smallest sections, and are never motivated to get better by management... making it difficult when that's all who is available to work. "Strong" servers are kept way past their scheduled out times in favor of sending home weaker servers (even if they are doing well or the restaurant is slow) and are generally overworked and overloaded. -There never seems to be enough silverware or glassware. -Servers are constantly sent home by managers without getting their sidework finished, resulting in more work for the staff left over. -Management will disappear in the back during the last hour of the shift... when there is no busser or expo, meaning the remaining two closing servers are stuck doing everything in the restaurant with no back-up or help, which is especially awful if the restaurant suddenly gets busy again. -"Sort Seating" is put into place instead of an actual server rotation for tables. This means "parties with small children go on the left side of the restaurant" while "parties with no small children go on the right side." This can result in some servers getting no tables for upwards of an hour while others are stacked with full sections all at once. There is no balance; the system is heavily flawed and they don't see it.

    Advice to Management

    You should start questioning why your top servers and bartenders have suddenly quit or have cut back their availability; morale is at an all-time low and you don't even bat an eye. More importantly, stop hiring people if you think they can't handle the fast pace of the restaurant or actually give them a chance to prove themselves after a mistake... everyone has a rough time now and then.


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