Pros
Managers are not really in the restaurant, so you can pretty much do whatever you want
Cons
This is the most chaotically managed, abuse of power and understaffed business I have ever worked for. Save yourself the trouble and don't work here.
To start, the pay. You get paid $6 an hour. Each check gets a 20% SERVICE CHARGE added onto each check that is used to pay you minimum wage. The members that pay to be at this club, then are paying YOUR MINIMUM WAGE, that the club should already be paying you. So you don't get tipped very often. You work 13 hour days with no break, and you are lucky to walk away with $100. The manager that makes the schedule understaffs when its a Tuesday night, but then super bowl Sunday will staff 2 employees.
Every manager there has a terrible attitude and likes to sit around and tell everyone else what to do.
Food and beverage director spends no time in the restaurant, POS screen never matches what is on the menus. Wine list are changes daily with no notice, and no update in the system.
Schedules are released a day before the week starts.
The seating chart on the POS does not match the floor plan, which is very confusing for the kitchen and FOH staff.
There is no host or busser, when it gets busy everyone just grabs tables. This means that a table you might have already started helping is now taken by another employee. Employees will run you over and steal all tables, you will be left standing there for 4 hours, not making any money and not allowed to go home.
Managers will step in and "help" by taking drink orders from members and not fulfilling them, leaving us to deal with the backlash.
Employees who are repeat offenders of calling off or simply WALKING OUT OF THEIR SHIFT, are scheduled the best money shifts as well as the best shifts on events and banquets. (Open bars ect.)
There's no incentive to employees who continue to put in great work.
The turnover rate is astronomically high due to how the place is ran, how the managers act towards staff and overall pay. I have been working here for a year and have seen 10 people quit and walk out from kitchen and FOH in the last month ALONE.
There is no break room or place to eat, not that they give you time to eat anyways.
For big events they do not provide or feed employees until the very end of the event using leftovers. It's really not that hard to host a family dinner and also have a INFORMATIVE and STRUCTURED pre shift, prior to events. Instead your staff goes hungry while working an event for 12 hours minimum with no breaks.
Management will place employees in certain areas for events, and if that employee yells at the management for it. They never stand their ground, they put the employee where they wanted to be. Even if it is completely unfair to other employees.
After working 8am to 9pm, I was required to roll silverware for an event for the following morning, so the manager on duty wouldn't have to do it.
You will get yelled at for eating in the kitchen, but managers will lean against the counters and do the same thing. Same manager will very rudely say "why is everyone standing around" then sit in a chair and boss people around on a microphone.
Management will order food and eat in the dining room when its busy, then leave an entire mess for the employees to clean, that are already understaffed and overwhelmed.
Nothing is organized, nothing has a home. if you are going to work here, be prepared to look for anything you need for at least 20 minutes, because it wont be where it was the day before.
There is a one key that unlocks the wine cage with all the wine members prepay for and stock up. A table I had wanted a bottle of their wine, and unfortunately because my manager had taking it home. We couldn't fulfill that.
For a summary, management sucks, employees are overworked and underpaid. Go forth with caution.
