Honestly overall its super easy to make great money if you arent lazy and put time into your craft and are willing to get sat and stay busy.
Cons
Management. Theres high turnover in management and lack of communication in all aspects of the restaurant and bad leadership and horrible expectation management. Not a good sense of direction and clarity from those in charge.
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
Over all not bad
Jun 21, 2022 - Server/Bartender in Murray, UTPros
Honestly overall its super easy to make great money if you arent lazy and put time into your craft and are willing to get sat and stay busy.
Cons
Management. Theres high turnover in management and lack of communication in all aspects of the restaurant and bad leadership and horrible expectation management. Not a good sense of direction and clarity from those in charge.
Other Employee Reviews
Great
Jul 1, 2022 - Server/WaitressPros
The company is awesome! .
Cons
No cons for this company
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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