Head Trainer/Bartender/Server (Former Employee) – Auburn Hills, MI – February 12, 2018
Bar Louie is a fun place to work for, if you are willing to put in the time and effort you can make good money. The best part about Bar Louie is their scratch made food in the kitchen. The high quality food was easy to sell and made customers happy.
Server (Former Employee) – Livonia, MI – February 12, 2018
Bar Louie Livonia has the worst management ever. People call off don’t show up to meetings smoke weed outside but there’s no consequences. Several people have been fired for not IDing lately. Management has no idea how to schedule. Business is in shambles and top management refuses to invest in location to bring in more business.
BAR TENDER (Current Employee) – Denver, CO – February 10, 2018
I have worked for Bar Louie for three years now, and there is a reason I've stayed with the company for so long. Their recipes are incredible, and the organization within the company makes it a satisfyingly structured environment.
Bar Manager (Former Employee) – Fort Worth, TX – February 7, 2018
It's simply a flawed design to burn people out and keep salaries low. At no point did the corporate office have my back on any situation i was ever in. HR department is a joke. Averaged 65-70 hours per week and had no social life. Benefits are awful.
server (Former Employee) – Evansville, IN – January 31, 2018
I was stressed when I worked at Bar Louie. The management was scattered, the employees were confrontational. The kitchen was always late on food. The only positive was the quality of the food and drinks.
Line Cook (Former Employee) – Westlake, OH – January 26, 2018
bar louie was a wonderful fast paced work environment. the people are absolutely awesome and so friendly. you really are part of a family there and i will keep friends from there forever. the work was pretty easy and quick to learn.
Server/Bartender (Current Employee) – Center Valley, PA – January 17, 2018
A typical day at work was pretty stressful, it required team work but also required independent work. It is a busy restaurant, so it requires employees to be focused, be able to prioritize, to work efficiently and be abIe to think quickly. I needed to be very self-disciplined and aware of what was going on under minimal supervision. The managers expected everyone to know what needed to be done and to do it without being told. I was able to emerge as a leader because there was minimal supervision and not all team members were capable of staying focused and knowing what to do at all times. I completed job duties and assisted in delegating job duties among all team members to ensure everything would get done. All of the staff is extremely friendly with each other and the environment is fun and upbeat making the job enjoyable. Another enjoyable part of the job is that the managers notice who leads the team members and who works harder, so they do little things to reward those individuals.
Bar Manager (Current Employee) – East Brunswick, NJ – January 15, 2018
Although my supervisor seems to have a great mind for the business, it seems that comes with a lot of empty promises. We have been told things that have never happened, and been surprised by the lack of information we receive when rolling out a new product or idea.
Head Bartender/Traveling FOH Trainer (Former Employee) – Miami, FL – January 10, 2018
The financial stability that Bar Louie offers is uncanny to other places in the industry. The problem comes with the staff itself. Where everyone used to be a team player and on top of their tables/guests, it appears they've fallen short for some time, and I attribute that in part to management. If management doesn't set an example for what is expected of their employees, then the staff will not follow suit, and it has been several times that I've come back to Bar Louie only to see the staff drop the ball consistently on what standards for food quality and service are. It's easy money and it's good money if you know what you're doing and have a team that cares.