Kitchen Supervisor/Sauté Chef (Current Employee) – Augusta, GA – July 22, 2013
Great place to work. I come in make the prep sheets for each station. Make sure every station is ready for revenue. Check and make sure the cooks uniforms are clean and proper. I have learned FOH and BOH standard when dealing with guest. I work with fairly good co workers. I have no problems giving out orders and they are followed. The hardest part of the job is when we are short staffed but at the same time i love it because i love a challenge. I love to interact with people and doing this job allows me to do that.
A typical day was busy, busy busy. I learned alot about time management and organization. This job required thinking on your feet, dealing with customers yelling at you, reservations and ensuring tables were done and ready and problem solving skills. Management was great and very supportive. My coworkers were fun and helpful. The hardest part of my job was the getting yelled at all the time by customers, but then it was enjoyable to seat them and them then coming out and saying thank you.
not being able to have an off day, always having to be spot on.
Server and Bartender (Former Employee) – Naples, FL – June 19, 2013
Learned a lot about family style Italian dining learned a lot about wines and paring them developed customer service skills and developed many guest and employee relationships. Strictly seasonal atmosphere very slow during off season high volume during season. co workers very friendly and fun to work with. Hardest part of job is handling multiple larger tables at once. Enjoyed mostly the money during season and friendly co workers. Management tends to change frequently more "Family" like then professional like at times but overall OK
fun co workers great pay during season
tends to fall apart during maximum volme also high volume of management change
A typical day at work consisted of me greeting people and logging them into the computer, figuring out what tables are ready to be sat by doing a table run, Giving a tour of the Kitchen/Restaurant. I Learned a good amount about Italian food. The Management was okay, could use a little help organizing. Hardest part of the job was holidays when we had a ton of families that wanted to be sat at a specific time and couldn't understand why they couldn't be. The most enjoyable part of the job was the customer service I provided.
Fun place to work until the change in ownership/management
Server (Former Employee) – Saint Paul, MN – January 10, 2013
This was a great company to work for until it was bought by a different company. They started hiring and firing the wrong people that were an asset to the company, and hired people who embarrassed and shamed the company and it's equality towards the staff. All in all it slowly went down hill.
family meals/meetings to get everyone on the same page, a very busy venue
team service, management was unprofessional, new owners changed everything about the menu, and instead of being "family" you were just another numbered employee
Bartender, Server Trainer (Current Employee) – Norwood, OH – September 29, 2012
I manage the bar while keeping everything stocked, neat, clean, organized, and help bar guests and make drinks for the entire restaurant. I have learned management, organizational, and multitasking skills. I enjoy working with most of my co-workers and get along with all of them. The hardest part of the job would be doing all the tasks required in a timely manner: getting drinks made, helping guests, keeping everything organized and clean. The most enjoyable part of the job is probably the co-workers. Liking who I work with really helps with the job and makes working more fun.
dishwasher (Former Employee) – reading,p.a – July 13, 2015
Well the day started with you jumping right to work. It wasnt never really a busy place. Friday-Sunday is when it saw its busiest days. Co-workers are kinda friendly,Management were too friendly and the uniform sucked. The hardest parto f the job was not being able to get a free meal. The most enjoyable to me personally were the women other than that i would of quit a long time ago.
Waitress/Cashier (Current Employee) – Jacksonville, FL – June 8, 2015
Your day depends on the new GMs attitude. Sometimes things seem to be okay while others you feel like your being belittled by some people you work with. I personally just try to keep to myself and get my job done and make sure my guest are taken care of because at the end of the day that's really all that matters.
during the hoildays when you work they provide lunch for all the empolyees.
When you work normal days and have doubles you dont get brakes nor do the provide lunch for you.
Paisano Partner (Former Employee) – Winchester, VA – February 12, 2015
Productive place however, too many work hours, sometime working 7 day a week. No job security for any one. Great environment and good food.
Coming into work early around seven and leaving around mid-night brings down the productivity for the managers. There are no hard parts in the job everything is achievable, due to the kind of menu a full time Sales Manager is needed on the property.
Panty, Prep., Dishwasher, Facilities (Former Employee) – Campbell, CA – July 16, 2014
Great Company to work for. Hard work and must be quick, but that is the restaurant life. Everyone at Buca di Beppo is very nice, they work with you to put you in the best position for you. Also cross train you to help out in other positions when needed. Everyone works together to make your dinning experience the best you can have. Co-workers are all hard workers but yet you can still have fun and do your job at the same time. The co-workers and management team will be friends for years to come.
High level of dining experience and fun work environment.
Lead Host (Former Employee) – Honolulu, HI – June 17, 2014
Supervise and coordinate dining room activities to provide fast and courteous service to guests, including scheduling large reservations and arranging parties and/or special experiences for guests. Maintain the first and last impression of the establishment by making guests feel welcomed and valued. Assist with handling orders and side tasks for servers, managing customer complaints, and working closely with management.
meal discount and good work ethic instilled.
very fast paced workplace (for those who prefer a laid back work environment).
Server/Catering/Take Out Trainer (Former Employee) – Sacramento, CA – January 1, 2015
Buca is a typical chain in they are all about getting your guests to spend as much as they can and then getting them out as soon as possible. You can make a good amount of money depending on your section. Many banquets go through this business. This isn't a bad place to work if you don't mind being a faceless drone.
ability to transfer to tons of locations if you move
working on all holidays (xmas, thanksgiving, etc.)
I worked at Buca Di Beppo for a summer and overall I enjoyed it. I really enjoyed working with my co-workers and most of the managers I enjoyed working with as well. I would say the hardest part of this job was mainly physical due to being on your feet for long periods of time. In addition, I would say this job enhanced my communication skills and helped me with team related activities.
Assistant General Manager (Former Employee) – The Woodlands, TX – May 17, 2015
When I went into work everyday, I was greeted by family members that were genuine, hard working people. It was an honor to work them all. During my time there, I learned the importance of being a knowledgeable, compassionate leader. The most enjoyable aspect of my career was being able to provide staff with the fantastically competitive, and rewarding environment in which their ability to be successful was the main objective.
Over worked, under paid, and no compensation for time in
Manager (Current Employee) – Orlando Florida – May 14, 2015
The company strives on establishing a never ending list of quotas, standards, and budgetary restrictions, but does not give the resources to accomplish the goals. You must work all holidays including Christmas and Thanksgiving, but the compensation is not worth the time put in away from your family. The expected work week is 55-70, but you are only paid for 40 hours put in. If there is a shortage of mgmt., which there usually is, 80+ hours is normal, but with no financial compensation.
Hostess (Former Employee) – Mesquite, TX – January 29, 2015
On a typical day of work I would clock-in and immediately head to the host stand and start working. First I would figure out what servers are working and what sections they are working and what table I would place the guest when they came in. I learned how to roll silverware, how to give tours of Buca Di Beppo, and how to serve tables when the help is needed. The most enjoyable part of my job is keeping the guests happy and full and also being around my coworkers.
Cook (Former Employee) – Utica, MI – February 14, 2015
i have held a few jobs and this was the worst I have ever been at. The management sucked and the other employees were stuck up and thought they were better than everyone else. ZERO teamwork at the location I worked at. The current manager calls himself Jesus. The company doesn't hold any promises and when you need something, it NEVER gets done. I would never recommend this job to anyone.
horrible schedules, poor management, lazy employees, and the list goes on
Line Cook (Current Employee) – Indianapolis, IN – September 8, 2014
Basically you will work quite a bit the first month you are there then they will cut your hours to the point where you are only working one day a week. I am currently only getting about ten hours a week. The management is horrible and they seem like they do not care about their employees. There is nothing I enjoy about my job anymore.
they work with my school schedule
they refuse to give employees benefits unless you are full time, they only allow four people to be full time.
chef partner (Former Employee) – IN – January 2, 2014
I worked for the company for 10 years, and although eventually got into management, was offered $20,000 less than men with less experience and education. I later found that I was not the only woman who experienced this. company showed no concern for their employees and expected managers to work 60-70 hours/week. provided little to no support from corporate. company clearly going down hill.
Server (Current Employee) – Las Vegas Excaliber – March 27, 2013
There hasn't been a gm at this location in four months; therefore, it is slowly becoming chaotic to work there. Sometimes there isn't a manager on the floor during the day and at night there is only one most of the time- and there isn't any type of positive atmosphere created. The co-workers are the best aspect of the job as many of us were hired together as original hires of this newer location.