Working at ChartHouse | Glassdoor

ChartHouse Overview

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Burnsville, MN
1 to 50 employees
Unknown
Franchise
Education
$1 to $5 million (USD) per year
Unknown

ChartHouse Reviews

2.4
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  • "Miami Location"

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    Former Employee - Anonymous Employee
    Former Employee - Anonymous Employee
    Recommends

    Pros

    Friendly Staff and Managers. Competitive pay . Water-front.

    Cons

    Work ALL holidays. Ask you to fill in for others without notice. Flexibility is an issue in all restaurant positions.

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ChartHouse Photos

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ChartHouse Interviews

Experience

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Getting an Interview

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  1.  

    Server Interview

    Anonymous Interview Candidate
    Declined Offer
    Positive Experience
    Easy Interview

    Application

    I applied in-person. The process took 1 day. I interviewed at ChartHouse in October 2011.

    Interview

    I applied for a serving position. I downloaded an application online to expedite the process which is always good to do whenever you can. It shows you took the initiative to save them some time as well. Manager was very pleasant and friendly while still being professional. I really liked that he didn't have that stiffness that high end managers sometimes think they should have. The restaurant was just opening and the hostess seemed a little disorganized and scattered. The interview didn't take an excessive amount of time, I think that in general, you either get a good feeling from a person or not and we seemed to get along well right away. I then was interviewed shortly by the general manager and she was just as friendly. I was pleasantly surprised as some high management females tend to overcompensate on the harshness to prove themselves as women bosses. I left the interview feeling very good about the down to earth and kind attitudes of the management, like this was a place I could picture coming to work every day. They called me the following week to offer me a position and let me know they appreciated my thank you note that I had immediately sent after the interview. I know that seems old school but I still do it to all places that I interview. It makes you stand out because not many servers think they need to do it.

    Interview Questions

    • None were difficult. It was very simple and basic. None of the "tell me about your best or worst dining experience" or "what are your weakest qualities".   Answer Question

    Reasons for Declining

    I was offered a hostessing/part time cocktailing position until a serving spot opened in a few weeks. The hostessing pay was incredibly low and there was no way I could take the pay not being given a promised date of when I would be a server. Also, I had other full time serving offers.

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