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Great College Gig

  • Work/Life Balance
  • Culture & Values
  • Career Opportunities
  • Comp & Benefits
  • Senior Management
Former Employee - Server in Issaquah, WA
Former Employee - Server in Issaquah, WA

I worked at Red Robin part-time (More than 3 years)

Recommends
Neutral Outlook
No opinion of CEO
Recommends
Neutral Outlook
No opinion of CEO

Pros

Flexible with Hours. Made enjoy at the location i worked at to buy a new car and only work weekends.

Cons

Working weekends. Your hours are the complete opposite of everyone else not in the service industry.

Advice to Management

Every server needs to charge the same way. A tavern burger for a kid, is still a tavern burger and they don't get a free drink.

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  1. Business people should run businesses, not restaurants

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Bartender/Server/Certified Learning Coach in Charlottesville, VA
    Current Employee - Bartender/Server/Certified Learning Coach in Charlottesville, VA

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

    Doesn't Recommend
    Positive Outlook
    Disapproves of CEO
    Doesn't Recommend
    Positive Outlook
    Disapproves of CEO

    Pros

    The local environment will change depending on the mid managers, heart of house, front of house, and general mangers. The corporation itself will remain the same, so that is what I will discuss. The pros are that as a corporation, there will always be a higher head to talk to if things are awful. Red Robins tend to have a higher standard than other restaurants and keep riff raff at bay.

    Cons

    Heart of house will have the fairest advantage in that corporate will only worry about their hours. Front of house will worry about corporate making their jobs harder. Some servers will be let out without extra duty while you pick up the way to appease corporate's unrealistic time expectations.

    Advice to Management

    Let the GM's do their job and run a restaurant. Training should be done by the CLC's, ongoing development should be run by in house employees. If your goal is to keep track of every percentage and poll of each employee, at least show up at the restaurant more than once a year. During the GM cruise, it was discussed that the reason new team members leave is because of the management. This is a short sighted cop out. Most of the team members I have trained and worked with have left because corporate's influence on the restaurant force the managers to make calls that hinder the restaurant, aggravate the workers, and give the guests less of a great experience all to gain a green status on the score card to look good as a restaurant.


  2. Overall decent experience

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

    I worked at Red Robin part-time (Less than a year)

    Recommends
    Neutral Outlook
    No opinion of CEO
    Recommends
    Neutral Outlook
    No opinion of CEO

    Pros

    Meet someone new everyday, most employees had a great attitude, 50% discount on food, free fries and soft drinks.

    Cons

    The general manager when I started was awesome, everyone worked pretty well together, and things ran smooth for the most part. When we got a new general manager, that ship sank. He made his favorites nearly crystal clear, and treated you as such.

    Advice to Management

    Better communication between all employees, including managers.


There are newer employer reviews for Red Robin
There are newer employer reviews for Red Robin

See Most Recent

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