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Helpful (1)

Not a bad place to work

  • Comp & Benefits
  • Work/Life Balance
  • Senior Management
  • Culture & Values
  • Career Opportunities
Current Employee - Restaurant Manager in Orlando, FL
Current Employee - Restaurant Manager in Orlando, FL

I have been working at Steak n Shake full-time (Less than a year)

Recommends
Positive Outlook
Approves of CEO
Recommends
Positive Outlook
Approves of CEO

Pros

Good room for advancement, 8 weeks of training

Cons

Managers usually have to work a station.

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  1. Manager

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

    I worked at Steak n Shake full-time (More than 3 years)

    Recommends
    Negative Outlook
    No opinion of CEO
    Recommends
    Negative Outlook
    No opinion of CEO

    Pros

    Hours were flexable. 50 hours no more no less. good structure and training. easy menu. good policies

    Cons

    poor quality food, low paid employees, old management who is set in their ways. dirty stores. it's a classic American "dive"

    Advice to Management

    re-brand yourself...get rid of older restaurants and go with the signature style

  2. Helpful (1)

    Restaurant Manager whose best day was the day I left

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Restaurant Manager in Fort Worth, TX
    Former Employee - Restaurant Manager in Fort Worth, TX

    I worked at Steak n Shake full-time (More than a year)

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

    Pros

    Servers can make decent money if they are in a busy store, provided they actually get tipped as opposed to having the coupon groupies out.

    Cons

    Where to begin. The back of the house staff works very hard for not much more than minimum wage, the hourly workers max out at 9.25/hr regardless of how many years they have put in, unless they become trainers....then it might go as high as 9.75/hr.
       As a salaried manager, the only time you ever hear the words 50 hour work week is during the interview process....55-70 is the norm, and you get grief if you even try to leave at 50-52 hours. Overworked, below average salary compared to others in the industry, having to work doubles because the restaurant is open 24/7 and if anyone from the overnight calls out or just doesn't show up. the night manager has to stay because god forbid we miss the $120 in sales on a Monday from 12am-6am, absolutely the most ridiculous bonus structure one could imagine. The bonus structure is so half-assed that you could have great scores in every metric that is required, BUT if your TCT score (customer complaints per ten thousand) is over 2.0, kiss your bonus goodbye.
        The inventories every Tuesday are an absolute joke, getting e-mails every 4 hours warning about going over your hours for the day are the dumbest things possible. Here is a thought, why not actually work like a real restaurant, to hell with how many hours you use. Give your stores a labor goal as a percentage of sales and let them hit it. Don't worry about being 4 hours over during lunch on Monday. Micro-managing from above is the best way to run decent managers out of the company.
         As a salaried manager, you are usually on a back of the house position almost nightly, thereby not being able to manage effectively, but that doesn't matter.
          Coupons, coupons, coupons!!!!!! Maybe it might be nice NOT to consistently run the same coupons week after week after week, without giving it a rest. You have diminished a decent product by becoming the place where people can eat on the cheap. By issuing all of these coupons ALL WEEK EVERY WEEK AND KIDS EATING FREE ALL WEEKEND, you start to bring in a clientele that is not the best of tippers, are much more messy, and are not the most polite of people. Yes I know SnS is NOT a 5 star restaurant, however you don't have to dumb it down to the lowest common denominator of the population.

    Advice to Management

    I had 3 District Managers in less than 14 months. Maybe corporate should stop setting unrealistic bonus goals, allow the stores to function without all of the micro managing, ease off the coupons once in a while and 2 things will start to happen......you'll start to keep DM's and Managers, and you might see a turnaround in your stores......I won't hold my breath though.

There are newer employer reviews for Steak n Shake
There are newer employer reviews for Steak n Shake

See Most Recent

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