Jean-Georges Management Reviews | Glassdoor

Jean-Georges Management Reviews

Updated April 12, 2017
25 reviews

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3.4
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Lois Freedman
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25 Employee Reviews

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  1. "Senior Restaurant Manager"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Senior Restaurant Manager in Brooklyn, NY
    Current Employee - Senior Restaurant Manager in Brooklyn, NY
    Doesn't Recommend
    Positive Outlook

    I have been working at Jean-Georges Management (Less than a year)

    Pros

    Great Health Benefits, Strong Culinary Team

    Cons

    65 Hour Work Week, High Turn Over


  2. "People Problems"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Server in New York, NY
    Former Employee - Server in New York, NY
    Recommends
    Neutral Outlook

    I worked at Jean-Georges Management full-time (Less than a year)

    Pros

    + most of your co-workers are amazing - fun, hardworking, friends for life
    + great product - it's not hard to upsell you truly love the restaurant and its food/drinks
    + more often than not it's easy to get a shift covered for last minute emergencies
    + put in the time and you can move up in job positions
    + what I've learned with Jean Georges' restaurants, I take with me wherever I go

    Cons

    - managers are usually not level headed or great to work with
    - the clientele are mostly rude, entitled people
    - tips are pooled, pay is not really that great for the total hours
    - High-stress environment

    Advice to Management

    + read "The Power of Habit" by Charles Duhrigg and find ways to implement positive habits for the environment when it comes to dealing with awful customers, PPX, or other employees
    - overhire or have part time/seasonal employees when folks need their shifts covered
    - have an anonymous suggestion box, the lower tier employees often feel as though they aren't being heard


  3. "Work for the Best to Be the Best"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Manager in New York, NY
    Former Employee - Manager in New York, NY
    Recommends
    Positive Outlook

    I worked at Jean-Georges Management full-time (More than a year)

    Pros

    Get out there and work hard. Listen you might learn something,

    Cons

    Not for the weak. Its not easy being the best


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  5. "Server"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Server/Waiter in Brooklyn, NY
    Current Employee - Server/Waiter in Brooklyn, NY
    Recommends
    Negative Outlook

    I have been working at Jean-Georges Management (More than a year)

    Pros

    Fun staff, a lot to learn

    Cons

    Server test is 8 hours, guests can be extremely rude


  6. Helpful (2)

    "Just Another Restaurant Group"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Anonymous Employee in New York, NY
    Former Employee - Anonymous Employee in New York, NY
    Doesn't Recommend

    I worked at Jean-Georges Management full-time (Less than a year)

    Pros

    Jean Georges himself is awesome. He is very respectful to his staff members and shows sincere care. Can't say so much for his close business companions. They say they "care" but all they care about is profit.

    Cons

    Very corporate, lack of care for staff, some people are manipulative, no real teamwork, no honest system applied. If you work here, you better watch your back.

    Advice to Management

    You'll profit much more if you put some thought towards your staff. If your staff is happy, they'll provide better service and care for the company.


  7. "ABC Cocina Backwaiter"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - BackWaiter in New York, NY
    Former Employee - BackWaiter in New York, NY
    Recommends
    Approves of CEO

    I worked at Jean-Georges Management part-time (Less than a year)

    Pros

    Busy, dynamic, chic restaurant. Great place to learn about food, beverages and service industry.

    Cons

    Late hours, very corporate.


  8. Helpful (2)

    "One of the greats of all time"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Restaurant Manager in New York, NY
    Current Employee - Restaurant Manager in New York, NY
    Recommends
    Positive Outlook

    I have been working at Jean-Georges Management full-time (More than a year)

    Pros

    Good on the job training, support from upper management, know you're working for a world class Chef, competitive pay

    Cons

    Long hours, guests can often be rude

    Advice to Management

    Better work/life balance for managers


  9. "They do awesome food but...."

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Line Cook in New York, NY
    Former Employee - Line Cook in New York, NY
    Doesn't Recommend
    Neutral Outlook

    I worked at Jean-Georges Management full-time (Less than a year)

    Pros

    You learn a lot
    Good for your resume

    Cons

    They sometimes want you to do so much work that it should be two people work.
    You come in and work for free 1 to 2 hours a day
    Always everything is your fault
    Staff usually not so friendly

    Advice to Management

    Pay overtime
    Get more people when needed.
    You cant just expect somebody to do 2 peoples work and yell at them when they dont finish it.


  10. "Terrible company to work for."

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Barista in Atlanta, GA
    Former Employee - Barista in Atlanta, GA
    Doesn't Recommend
    Negative Outlook

    I worked at Jean-Georges Management full-time (More than a year)

    Pros

    Free food, usually cheap stuff like rice or cornbread, but it's free.

    Cons

    All Managers are terrible people in general. They will take advantage of you, work you 70 hours a week and your checks will be impossible to calculate.


  11. Helpful (1)

    "It sucks your soul out"

    Star Star Star Star Star
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Pastry in New York, NY
    Current Employee - Pastry in New York, NY
    Doesn't Recommend
    Neutral Outlook

    I have been working at Jean-Georges Management full-time (More than a year)

    Pros

    If you can survive this kitchen for a year you can work in any kitchen in NYC. You will learn everything you need to be a great cook and you will be forced to work to a 4 star level of perfection. You will justifiably be able to ignore interns and new hires until they make it at least 2 months, because many do not. You will be able to walk away knowing you are a better cook than 90% of cooks out there.

    Cons

    It will make you miserable. You must be able to find joy in the smallest things or you won't make it. You have to be thick skinned and have a sense of humor and be able to accept the fact that life just isn't fair. It's chaotic, crowded, nothing works, some times food doesn't get ordered and it's always your fault. You have to find a way to get it done. No excuses. DO NOT WORK HERE IF YOU AREN'T SERIOUS ABOUT BEING A CHEF - this isn't for people who like cooking. It's for serious cooks.

    Advice to Management

    Keep being tough on the cook to make them great - but there should also be a reward system for being good. The intern and most senior cooks shouldn't get paid the same.


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