Bar/Dining Room Manager (Former Employee) – Rochester Hills, MI – January 22, 2017
Open or close the restaurant prepared prep list for employees, and prepared orders. Managed order pars and developed relationships with purveyors. managed labor and food costs. Developed new managers and employees. handles all off site and catered events.
Server/Trainer/ Bartender/Supervisor/Manager (Current Employee) – Newport, KY – July 28, 2016
I stay very busy and there is always work to be done. I have learned to keep myself very organized so that I can manage my time, which is necessary in that environment. The most enjoyable part of my job would be when I am able to go above and beyond for guests and make their experience unforgettable. I feel that I have the respect from my staff and other management team.
SERVER (Former Employee) – Louisville, KY – September 16, 2015
As far as serving goes this is the best job I have had. The management was amazing and I made some really great friends. The money is great as long as you are good at your job and with a supportive staff it is easy to be successful.
Garde Manger (Former Employee) – Winter Park, FL – April 17, 2015
This place is okay to work at if you need a second job or something to hold you over until you find a better one. Employees are rude to each other. Management is only a one man show, even though there are several managers; they don't know what they are doing. Not enough hours or money. Favoritism goes on waaaay too much!
Sous Chef (Current Employee) – West Chester, OH – February 25, 2015
Chefs work 12 plus hours. You are responsible for all manager duties and working a hourly position. My coworkers are great and care a lot but its the rest of the management team that does not. The most enjoyable part of the job is producing great food.
Server (Current Employee) – West Chester, OH – December 18, 2014
Mitchell's is an outstanding seafood restaurant that caters to the casual, up-scale crowd. The interior is modern/contemporary while the exterior is reminiscent of a seafood dinner by-the-bay. This job, as with most restaurant jobs, is like playing the lottery on each shift. You have the potential to make unlimited amounts of cash based on your professionalism, knowledge, and attitude in serving your patrons. During the holidays, a server can walk home with anywhere from $60-$300 in any given shift. The fast-paced nature of the business helps to pass time with ease as there will always be a task to be completed whether personally or helping a team member. I would highly recommend a career with Mitchell's Fish Market to anybody with a flair for dining sales or previous experience!
Half off meals, ability to pick up shifts at a moments notice
Server (Former Employee) – Brookfield, WI – November 11, 2014
A typical shift is coming in well groomed and go directly to table section and prep for the shift. Knowing all specials going on and start side work. Throughout shift serve tables as well as continue side work with team members. At end of shift make sure section is clean as well as accomplished all side work with team members. I learned the intense training of working for a corporate restaurant from all aspects of BOH and FOH. The management was a well oiled machine. most of the co-workers were easy to work with, but it was hard to get them to warm up. The hardest part of the job was getting to know my co-workers and over staffing. The best part was helping all the guests with decision and being so knowledgeable of all the food and drinks!
Operations Manager (Current Employee) – Birmingham, MI – April 27, 2014
Specific Division Pei Wei Asian Diner, quick causal service Daily Operations of the Restaurant including supervision of up to 25 people per shift Ordering, Receiving, & Inventory of product & equipment Schedules, Evaluations, & Training of Culinary Department Employee Relations including Open Door Policy Guest Relations pertaining to dining experience