Fun work enviroment with a great culture and family atmosphere.
Hourly Manager (Current Employee) – Loveland, CO – October 15, 2016
I spent 8 years working with this company and met some of the best and most important people. The company has an amazing culture and is very family orientated. I grew up and learned a lot of life lesson's that formed me into the woman I am today.
Fast paced, quickly changing environment. Fun co-workers.
Certified Server Trainer (Current Employee) – Effingham, IL – September 23, 2016
I enjoy the ever-changing environment at Lone Star. Between the recent new menu changes and hours of operations to the new management training we've endured there is always something new to learn and people to meet. Because of all the changes Lone Star has made, it has diversified me in different areas of expertise. One of the hardest parts of this job has been relaying all the changes to our guests and making adjustments to accommodate them. However, because of these obstacles I am more proficient in guest recovery, problem solving, working under pressure, and providing a positive experience for every guest no matter the changing conditions.
Hostess (Former Employee) – Augusta, GA – August 26, 2015
A typical work day is mostly coming in going to the front desk and making sure everything is clean and organized. Looking at the table map and scheduling the employees where they need to be at before they come in to work. Make sure all the tables are set then opening up the door for the customers. If there was any problems would talk it out or get in touch with the manager that was working on the day and time. I got along great with the co-workers and what I learned from management was to make sure that I keep a positive outlook on things and always have a smile on my face. There was nothing hard about the job at all. Most enjoyable part was when had some celebrity come in and start joking around with the kitchen staff.
health benefits, free lunch, sick pay off vication time
Host/Server/Bartender (Former Employee) – Joliet, IL – July 30, 2016
A typical day would be either super busy or slow- never knew what you were going to get. Some mangers were helpful while some were rude and offensive. I learned how to bar tend, multi task much better and worked on my customer service skills. The most enjoyable part of the job was talking to regulars who would come in and ask specifically for me due to my service. The hardest part of the job was having to work all holidays and miss my family.
Half off food on days you work, 25% off any other time.
Short staffed and poor communication between front and back of house.
Server (Former Employee) – Clayton, NC – July 9, 2016
Not my favorite place to work, probably my least favorite. A typical day at work was pretty stressful, I learned here how to handle credit cards, cash, credit card slips and serving alcohol. Management was pretty unfair, there was a lot of favoritism which caused tension between employees and management. I enjoyed working with most of my co workers, everyone helped each other out most of the time. The hardest part of my job was probably coming to work just because I never really enjoyed it. I enjoyed the food.
Server/Trainer/Shift Manager/Marketing (Current Employee) – Gurnee, IL – October 6, 2016
I have served at Lone Star for nearly 3 years, and it is likely the best, most fun place to work, mainly because the team is so welcoming and fun, too! The management is fair, the sidework is not too overbearing, and the guests tip pretty decently.
Great team atmosphere and company culture
Corporate management does not do ANY outside advertising, and it's beginning to show in sales volumes.
Hostess and Busser (Former Employee) – North Olmsted, OH 44070 – September 1, 2016
my typical day at work was greating, seating people, getting drinks, cleaning tables. i learned how to be around people and being friendly and kind, and how to also be productive at the same time. the managment was great, and the people were great to work with and co-workers. The hardest time was on a busy day, but i also enjoyed being busy and always having something to do.
Enjoyable environment with daily regular customers
Bartender/Server/Shift Leader Manager (Current Employee) – Chesapeake, VA – June 9, 2016
I open the restaurant in the mornings, set up and prepare for the days service which includes preparing fresh fruits and bar mixes. I have a few regulars that come in first thing in the morning and they start my day of with laughs and great conversations. I really enjoy working with the public and my managers. They are a great group of people which makes each day at work enjoyable.
Manager (Current Employee) – Joliet, IL – September 12, 2016
I love working for Lonestar steak house! I always have fun when I come into work. My team makes it feel like one big family. Nights get busy and we all work together as a team to push through any rush or long ticket times.
Company has no idea what they are doing on a daily basis
Bartender/Server/Cook/Manager (Former Employee) – Anderson, IN – March 17, 2016
The last store in Indiana should be shut down. Managers have a whimsical idea of what they should be doing but for the most part, play it by ear. The store is ran down and it seems to be the only place where a bartender makes the least money out of all employees. The kitchen hasnt had any money put into it in maybe a decade, and it makes it hard to produce a product of high standards. They are playing a game of cat and mouse with the health board...its a matter of time until the cat wins.
Used to be weekly pay. Now it is bi.
Its a high school enviroment, and the manager is the drama maker.
I worked at Lone Star for 10 years. FOH manager always came into work high on prescription meds.She would pass out in the booths at night.The general manager knew all about this but would do nothing, The general manager had no clue as to what he was doing.but he got all the credit. They set you up to Fail.
Shift Leader (Former Employee) – Rockford, IL – July 11, 2016
As a shift leader you have to check in with your boss before starting work. Has to get ready for the shift. Going round to taables making sure every guest is having a good meal. Scheduling tables to servers and making schedules. It is a fast pace job.
Prep/Saute' Chef (Former Employee) – Mount Airy, NC – February 16, 2015
MY job was prep chef for the beginning of each day. A list on the wall had the recipes for what to make. Also described how to make everything and what proportions to use. Here i hadn't had much kitchen skill at my start. Quickly i learned some recipes, and the proper use of a chef knife. Everyone had a good attitude most days, except management. They always had a great attitude while willing to lend a helping hand. Now my co-workers i can't say the same. Many were out to keep their hands clean and not break a sweat unless they had to. Some days there would be a huge order for the day of say salads; it would be fairly hard to get what i needed done with no one willing to lend a helping hand. My favorite part of this job was the fact that management stepped in when they needed to, customer service or help with employee's
Assistant Traveling General Manager (Current Employee) – Arden, NC – June 28, 2016
is a beautiful resort with ample opportunities to advance in the hospitality industry. Was not the best fit for me however with numerous monetary cut backs and benefits being taken while more work being required
Bartender (Current Employee) – Greensboro, NC – July 11, 2016
I like working for lonestar because of the people I work with. The restaurant does not get much business recently though. There is construction outside of the building and it causes people to think we are closed.
I love the culture and all of the ongoing training that happens with this company
Service Manager (Former Employee) – Battle Creek, MI – March 28, 2015
I had very good supervisors that made themselves available to us at the store level, whenever we had an issue that we could not solve. I was able to earn a raise every year, that I was with them, and bonus computation was usually achievable. At the end of the shifts, you were able to feel satisfied that you and your staff did the best of your ability to deliver great guest satisfaction. And doing inventory, and ordering and paying bills, lead to crunching the numbers on a monthly basis, in order to do your P&L (profit and loss margin) which I was able to learn how to run a business, with usually resulting in a profit, monthly and yearly. The culture of this company is very impressive, staying in tune to what the guest wants and needs, while keeping the employees and managers excited to reach different goals we set each day, month , quarter and year. I take pride in the fact that while I was with the company, our store had a low turnover in employees, due to being attuned to their needs as well, and keeping them excited about their jobs.
Company Culture and incentives to always strive for the best.