Line cook (Former Employee) – Tacoma, wa – October 26, 2013
I worked for this company for 8 months as a line cook, it was great at first but then you see the true colors of the management. They work you like a slave because they are always under staffed in the kitchen. The managers at my location at least we're some of the laziest managers I've ever seen, if it's busy and like I said we were always short handed they would just stand there and yell for the food and not help. I don't even know how they became managers. The only things that are good about this company is the food is good and free if your a cook or host and that they offer vacation pay, but trust me it's not worth it unless you wanna be a slave!!!
Hospitality Leader (Current Employee) – College Station, TX – June 24, 2017
Always be on time to work, the current actual managers are great people. The hardest part of the job is the people you work with unless they are doing their job as well as you. I learned a lot of leadership from my current GM.
Server (Former Employee) – Fresno, CA – June 22, 2017
Excellent Management and Great co workers. Really good communication between FOH and BOH which allowed for fast service and problem solving. It was easy to suggest new items to guests and make them feel comfortable and important.
Minimal management involvement. Not a fun place to work
Dishwasher (Former Employee) – Laurel, MD – June 22, 2017
Decent pay, very few hours. Management doesn't really care about the employees that don't work as cooks. Typical workday was relatively easy, but you are tasked with cleaning the entire kitchen with one other person after close. You close at either 11 or 12, and customers leave when they want, so sometimes we didn't leave until 1:30AM-2:30AM. No consistency with work schedule at all, and for some reason only one employee was given all of the morning dish shifts. If you have other options, take them.
Certified Server Trainer (Former Employee) – Culver City, CA – June 21, 2017
I tried to advance within the company, unfortunately, management only promises promotions and they do not follow through. The staff there is very money oriented and it's a cut-throat environment when it comes to tips.
Regional Trainer/ Shift Leader/ Cocktail Server (Former Employee) – San Bruno, CA – June 21, 2017
There are definitely opportunities to move up, it just depends on which location you are at. I loved my management at all of the locations that I've worked at, they're all very understanding and I will definitely work for them if they did have one close to me.
Server/Cashier (Former Employee) – San Antonio, TX – June 20, 2017
I always enjoyed coming into work, I loved my managers and everyone always had a smiling face when you entered work. The expectations of a server there were a little unnecessary and made you feel a little anxious about being there in front of real people, but we always managed to have a phenomenal time.
Hostess, Takeout, Food Runner (Former Employee) – Vacaville, CA 95687 – June 20, 2017
Within a year of employment with BJs, I was promoted 3 times and I learned a lot. Management encouraged us to grow and learn from each other, while still ensuring our job duties were handled. I worked hard and was rewarded properly by getting moved up!
server/Bartender (Former Employee) – Jacksonville, FL – June 19, 2017
I loved working for this company. it was great for a long time I slowly over time watched the food go from hardly using microwaves to a lot more use of them and little advertising to more advertising that I ever thought possible.
Great Work Culture and Exposure to All Departments
Field Marketing Coordinator (Current Employee) – Huntington Beach, CA – June 16, 2017
A typical day at work begins with answering emails and fulfilling orders from all of our restaurants nation wide. Mondays tend to be busy since that is the days we ship all required or requested materials to the restaurants. I complete requests for sponsorships, ads, and fundraisers as well. I began my career with BJ's in the restaurant and promoted my way up to our corporate office. The management team that guided me through the process was amazing, and I can still reach out to them now for assistance as well as provide them the necessary tools to promote their local restaurant programs. We have a culture club within the corporate office and they are nothing short of amazing. We have a monthly hosted happy hour from each department, we receive gifts for every holiday including glassware, six packs of beer (our beer), branded blankets for Christmas, and that's only to name a few. The hardest part of my job personally was prioritizing tasks. Some days there was a steady work load, and others would get a bit hectic when our CMO needs information in a short amount of time. What I enjoy most is being able to assist all of our restaurants nationwide with local restaurant marketing and help provide a better guest experience every day.
General Manager & Shareholder (Former Employee) – Stockton, CA – June 16, 2017
If you want to work for a company that will eventually suck the life out of you, then work for BJ's! Long hours and a win at all costs corporate mentality eventually will cause you to hate both your job and the company.
Hostess and Food Runner (Former Employee) – Pearland, TX 77584 – June 15, 2017
When I was employed at this restaurant the manager was very racist which made my job after a period of time become hard , he prompted several advances towards me and it overall made me uncomfortable. But before the horrible storm working here was a very good experience as my first restaurant job I appreciated it a lot and I had no problem with any of my co-workers.