AvroKO Hospitality Group

www.avrokohospitalitygroup.com
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AvroKO Hospitality Group Reviews

Updated May 3, 2015
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4.1
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2 Employee Reviews

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  1. Front of house manager

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - General Manager in New York, NY
    Former Employee - General Manager in New York, NY

    I worked at AvroKO Hospitality Group full-time (More than 3 years)

    Recommends
    Positive Outlook
    Recommends
    Positive Outlook

    Pros

    Amazing culture, supportive, and very hands on. Great environment to learn and they promote from within so there are ways to get to the next level. Design firm is cool and active and very involved in day to day activities so it feels like a larger family or community which is different than anywhere else I have worked. They provide shift drinks, staff trips and unique learning activities through the design office and exchange programs with other restaurants in other regions. Did a stint in Napa wine country for them where I learned a ton about wine.

    Cons

    They encourage growth, but you have to be ready for it. They allow people to try on roles when they could be ready for more and sometimes to great results but other times it can be difficult. Have to be willing to change course on a moments notice too as they have a lot going on each restaurant.

    Advice to Management

    Even more cross over with the parent company would be great. Enjoyed learning about design amongst other things while there.


  2. Worked in multiple FOH and BOH positions for for AvroKo restaurants for 3+ years

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Foh/Boh in New York, NY
    Former Employee - Foh/Boh in New York, NY

    I worked at AvroKO Hospitality Group full-time (More than 3 years)

    Doesn't Recommend
    Neutral Outlook
    Doesn't Recommend
    Neutral Outlook

    Pros

    Great learning experience, efficiently run, and definitely a great place to increase knowledge of food and spirits beyond what you can learn with other more bloated restaurant groups that don't care as much about their product. Training sessions were always informative and enlightening.

    Cons

    Very clique-oriented, advancement and best shifts definitely based on who you know and/or are sleeping with. Every outgoing employee is pretty much assuredly still owed backpay by the company which is never honored. Higher up levels of management are very detached from the realities of running a restaurant and more focused on their design group, myopic goals, more concerned with getting some headline in some blog than valuing the average customer. Shifts are grueling and involve constant fear of serving one of the owners/upper-management, who love to fly off the handle and randomly suspend/fire staff for minor infractions to show off to their friends.

    Advice to Management

    Take care of your regular customers, worry less about supposed PPX tickets and C-list sitcom actors you're trying to impress. Focus on merit and taking care of long-term employees, not on hiring flash-in-the-pan outsiders who talk a good game but have no practical skills or work ethic.



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