Working at McCormick & Schmick's | Glassdoor

McCormick & Schmick's Overview

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Portland, OR
1001 to 5000 employees
2004
Company - Private
Restaurants, Bars & Food Services
$50 to $100 million (USD) per year
Unknown
You might say that seafood is the bait this company uses to lure customers to its restaurants. McCormick & Schmick's Seafood Restaurants owns and operates about 80 upscale casual-dining spots that offer fish and other seafood dishes from its ... Read more

McCormick & Schmick's Reviews

2.7
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Approve of CEO
McCormick & Schmick's Chairman, President and CEO of Landry's Inc. Tilman J. Fertitta
Tilman J. Fertitta
27 Ratings
  • "An ok place to work"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Anonymous Employee in Pittsburgh, PA
    Current Employee - Anonymous Employee in Pittsburgh, PA
    Recommends
    Neutral Outlook
    No opinion of CEO

    I have been working at McCormick & Schmick's part-time (Less than a year)

    Pros

    A lot of money to be made on holidays, Saturday and days that they don't over schedule servers. Managers are friendly and helpful most of the time. Usually a nice work environment, everyone is helpful. If they don't over schedule, usually, you can make decent money!!! If you can sell the cards they offer things like paying for your parking or bus pass or cash prizes.

    Cons

    To many servers working to make money or even be busy while working. Always work on holidays. Crap sections when they over schedule. Always have to tip out even if doing job of other staff. Cost of running credit cards is also paid for by servers. Hiring and training new people for positions instead of cross training current employees. Super strict about scripts and "approaches", sales pitches.

    Advice to Management

    I think that server schedules should be based on seniority, whoever has been there the longest gets to pick what shifts they want to work up to 6 shifts a week depending on their availability. Cuts due to overstaffing should also go by seniority. If you don't want to lose staff and have to constantly hire new staff you treat the staff you have good. Cross train employees as much as possible. Servers, bartenders, cocktail servers, hosts, bussers...everyone should be given the opportunity to cross train and learn other positions and work them according to seniority. Run promotions, advertise, make a Groupon or retail me not offer. DO SOMETHING. Offer training opportunities.

See All 143 Reviews

McCormick & Schmick's Photos

McCormick & Schmick's photo of: Crab appetizer
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McCormick & Schmick's Interviews

Experience

Experience
60%
23%
16%

Getting an Interview

Getting an Interview
62%
18%
18%

Difficulty

2.6
Average

Difficulty

Hard
Average
Easy
  1.  

    Food and Beverage Manager Interview

    Anonymous Interview Candidate in Washington, DC
    Declined Offer
    Positive Experience
    Average Interview

    Application

    I applied online. I interviewed at McCormick & Schmick's (Washington, DC) in March 2017.

    Interview

    Very polite and professional. The interviewer was on time. Many questions with plenty of time to answer and give feedback. I was given ample choice of times available for the interview

    Interview Questions

    • How to apply previous experience to a new job scenario   1 Answer
See All 33 Interviews

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