Gordon Biersch Reviews | Glassdoor

Gordon Biersch Reviews

Updated September 21, 2017
82 reviews

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3.6
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H. Allen Corey
25 Ratings

82 Employee Reviews

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Pros
  • Good working conditions , great people, good food (in 4 reviews)

  • Good organizational culture, mostly strong management, great food (in 3 reviews)

Cons
  • Long hours, vacation and sick days take a while to accumulate (in 6 reviews)

  • Poor management, lack of proper training all around (in 3 reviews)

More Pros and Cons

  1. "Chef"

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Chef
    Former Employee - Chef
    Doesn't Recommend
    Negative Outlook
    Approves of CEO

    I worked at Gordon Biersch full-time (More than 8 years)

    Pros

    Team Atmosphere; Good Food; Beautiful Restaurants

    Cons

    Corporate uncertainty; lack of direction; menu too big

    Advice to Management

    Narrow your focus


  2. "Great Job"

    StarStarStarStarStar
    Former Employee - Server in Rockville, MD
    Former Employee - Server in Rockville, MD
    Recommends
    Positive Outlook
    Approves of CEO

    I worked at Gordon Biersch (More than a year)

    Pros

    consistent money, good employees, fun

    Cons

    scheduling, inconsistent communication at times

  3. "Cocktail server"

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Cocktail Server in Buffalo, NY
    Current Employee - Cocktail Server in Buffalo, NY
    Doesn't Recommend
    Negative Outlook
    Approves of CEO

    I have been working at Gordon Biersch part-time (More than 3 years)

    Pros

    Fast paced and not trapped in an office

    Cons

    No real advancement opportunities. Managers don't make enough to justify their work schedule.

    Advice to Management

    Their were too many changes within the strategy and we lost core business that never came back.


  4. "Front of House"

    StarStarStarStarStar
    • Culture & Values
    Former Employee - Anonymous Employee
    Former Employee - Anonymous Employee
    Recommends

    I worked at Gordon Biersch part-time

    Pros

    The staff you work with are fun, great people. Most of us were working to get out of the restaurant industry.

    Cons

    1) GB gets some of the worst guests ever. The old people come in, complain, get their food comp'ed, leave a 10% tip... then come back a week later.
    2) It is a restaurant. The hours are not "flexible" they are dynamic. I had blocked off mornings and afternoons thinking I would have at least a decent 3 hour shift but that was hardly the case. Some days the drive to work GB was *NOT* worth the gas money. Other days I would have to stay late and lose out on what I could be earning elsewhere.

    Advice to Management

    Improve scheduling


  5. "Honest"

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Anonymous Employee
    Former Employee - Anonymous Employee
    Doesn't Recommend
    Neutral Outlook

    I worked at Gordon Biersch full-time

    Pros

    Hardworking co-workers, changing atmosphere, decent ay, slight oppurtunity to try new positions, one decent manager,

    Cons

    Managment took advantage of the hard workers in order toi pick up the slack of the lazy employees instead of reprimanding them, hard workers are under appreciated an example a host was hired at $12 an hour she only worked part-time and would be late constantly while a host who proved to be hardworking was still making $10.75

    Advice to Management

    Genuinely listen to your employees


  6. "Pay min-wage"

    StarStarStarStarStar
    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee

    I have been working at Gordon Biersch part-time

    Pros

    Nice co-workers and management, cool

    Cons

    Everything was fine, no problem.


  7. Helpful (1)

    "Waitress"

    StarStarStarStarStar
    Former Employee - Anonymous Employee in Washington, DC
    Former Employee - Anonymous Employee in Washington, DC
    Doesn't Recommend

    Pros

    Convenient location, free food when training, discounted food

    Cons

    Management was awful, they tell you to request for days off two weeks in advance but when you request off well in advance they schedule you anyways. disorganized, business was not that great except for hockey games, lack of communication

  8. "Positivity"

    StarStarStarStarStar
    Former Employee - Anonymous Employee
    Former Employee - Anonymous Employee
    Recommends
    Approves of CEO

    Pros

    Flexibility, good money, empathetic management

    Cons

    Servers complained frequently while I was there - creates a negative environment

    Advice to Management

    Foster positive energy and set optimistic examples?


  9. "First REAL kitchen job"

    StarStarStarStarStar
    Current Employee - Prep Cook
    Current Employee - Prep Cook

    I have been working at Gordon Biersch part-time (Less than a year)

    Pros

    Managers keep their word on promises, such as "We'll try to move you up from position x, to position y after a month." All recipes are available to be viewed at anytime via tablets. Don't need to memorize anything.

    Cons

    Quality of training for positions depends entirely on who is stationed there with you.

    Advice to Management

    Develop a more involved training program.


  10. "Server Review"

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Server in Washington, DC
    Former Employee - Server in Washington, DC
    Doesn't Recommend
    Positive Outlook
    Approves of CEO

    I worked at Gordon Biersch part-time (Less than a year)

    Pros

    The customers are friendly and the restaurant is fairly busy during most parts of the year. The busiest season begins at the end of March and continues through the beginning of summer. The other servers are pleasant and easy to work with.

    Cons

    The restaurant is managed poorly and each server is only given 3-4 tables at a time. There is an extreme lack of communication between managers and servers, and often times the restaurant is overstaffed which leads to each server making under $40 in a 5-6 hour shift. Servers who work a 3pm- closing shift are also rarely allowed time to eat even when they bring their own food in and have no customers.

    Advice to Management

    The restaurant needs to be more organized and more respectful to servers in general. Those servers who have proved themselves should be trusted with more responsibility during their shift and allowed to take addition or bigger tables.


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