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Red Lobster

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Red Lobster

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Red Lobster Employee Reviews about "upper management"

Updated Sep 28, 2023

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Found 5,103 of over 5K reviews
55% Recommend to a Friend
58% Approve of CEO

Found 53 of over 5K reviews

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Red Lobster CEO Kelli Valade (no image)
Kelli Valade
422 Ratings

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Top Review Highlights by Sentiment

Excerpts from user reviews, not authored by Glassdoor

  • "Money is good as a server not so much as a bartender on the weekends.(in 390 reviews)
  • "was fun and had good pay(in 202 reviews)
  • "Coworkers are great and interacting with customers is fun(in 200 reviews)
  • "This is the perfect job as a primary or secondary job and is great for people in school.(in 193 reviews)
  • "Flexible hours for student or those with other time commitments.Hourly money isn't bad for an entry(in 170 reviews)

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Reviews about "upper management"

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    1. 4.0
      May 12, 2016
      Restaurant Manager
      Current Employee, more than 1 year
      Shreveport, LA
      CEO Approval
      Business Outlook


      Great benefits. Average pay. Great structure.


      While it is set up for success upper management doesnt use the system we have in place.

      1. 3.0
        Oct 19, 2020
        Former Employee, more than 5 years
        Macon, GA
        CEO Approval
        Business Outlook


        - Co-workers were generally nice and fun to talk to/ co-workers helped create a fun environment - 50% discounts on food while on break, and 25% when visiting as a guest - Shifts are pretty flexible (dropping and picking up) - Tips are pretty good around holidays but at the location I worked for, the average guest tended to tip low - If you perform well, there is the potential to move up the ladder but this could also depend on one's relationship with the GM. - When management did their responsibilities well, the restaurant ran well, and vice-versa


        - Upper management did a poor job of creating and consistently enforcing rules - Some co-workers were needlessly lazy, lacking teamwork - Guests could be very rude and demanding - kitchen was trained poorly and tended to half-a** their work, which negatively affected tip amounts - More responsibility falls on harder working employees, this did not equate to better tips - A combination of reasons could make slow shifts stressful, and busy shifts very stressful

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