Jul 22, 2020 - Back of the House Team Memberin Ann Arbor, MI
Recommend
CEO Approval
Business Outlook
Pros
Schedule is slightly flexible. Pay is decent compared to other similar restaurants. The people I worked with were very easy going and didn't crack under pressure. Decent benefits are offered.
Cons
Even though they have 25-30 employees for BOH you still work an irregular swing shift that is unpredictable and created each week. You get typically less than 30 hours but still work 6 days of the week. The whole schedule system is terrible.
Structured systems in place, good benefit options, valuable industry training
Cons
The expectations of working with the smallest labor margin possible while still creating a quality guest experience are highly unrealistic. There are no bussers, sometimes no hosts & tight staffing ALWAYS. They want you to make cuts and work with a bare bones crew, leaving you to work too many hourly positions, while still trying to manage the crew and guest experience to perfection levels. It was the thing I hated most about managing this chain. They want top quality team members for the cheapest price possible and I had to hand out raises of anywhere from 10 cents to 25 cents a YEAR for the good team members and often nothing for the mediocre ones.
Red Lobster
Red Lobster
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Employee Review
Good coworkers and bad management
Jul 22, 2020 - Back of the House Team Member in Ann Arbor, MIPros
Schedule is slightly flexible. Pay is decent compared to other similar restaurants. The people I worked with were very easy going and didn't crack under pressure. Decent benefits are offered.
Cons
Even though they have 25-30 employees for BOH you still work an irregular swing shift that is unpredictable and created each week. You get typically less than 30 hours but still work 6 days of the week. The whole schedule system is terrible.
Other Employee Reviews
Its decent
Aug 16, 2022 - Server/WaiterPros
New store general manager keeps the place i. Order
Cons
They dont give raises like they supposed to
Labor, labor, labor
Jul 29, 2022 - Restaurant ManagerPros
Structured systems in place, good benefit options, valuable industry training
Cons
The expectations of working with the smallest labor margin possible while still creating a quality guest experience are highly unrealistic. There are no bussers, sometimes no hosts & tight staffing ALWAYS. They want you to make cuts and work with a bare bones crew, leaving you to work too many hourly positions, while still trying to manage the crew and guest experience to perfection levels. It was the thing I hated most about managing this chain. They want top quality team members for the cheapest price possible and I had to hand out raises of anywhere from 10 cents to 25 cents a YEAR for the good team members and often nothing for the mediocre ones.
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