Bartender (Current Employee) – Houston, TX – October 5, 2017
It can be a fun place to work and a good place to start your wine knowledge. The place does change the menu with the seasons so just like anything else you have to study and test on food and beverage. The place is constantly changing its standards so that can be a little annoying.
Seasons 52 is a wonderful, refreshing company to work for. I didn't always make a bunch of money, but the money made came easily. It felt like I always had a supportive work family and management was flexible.
Server/Waiter (Former Employee) – Princeton, NJ – September 11, 2017
The GP only cares about his bonus and has no loyalty towards staff. Management fires the good staff and keeps the bad. Management is unprofessional sleeping with staff cursing at staff but teaches integrity when they have none. Rules are only for hourly workers.
have to suck up to management to have good section
Hostess/Cashier (Current Employee) – Houston, TX – September 4, 2017
I thought I was going to be making a lot more money than just $40 a week or so. I rarely get hours and the only servers that make money are those that take large parties but it doesn't help that it's always the SAME servers.
Chef (Former Employee) – Indianapolis, IN – August 14, 2017
Like to hear complaining, and be blamed for things you didn't do? This place is for you! Head chef only cares about guests, not employees. Half of the employees are allowed to show up 30 minutes to an hour late, no repercussions. Have fun working ridiculously over booked holidays. ALL of them.
Decent money, sometimes free food from gfc
No breaks, no smoking, they care about customers, not employees
Knowledgable Staff, Great Managers, but High-Stress at Times
Server (Current Employee) – Boca Raton, FL – August 11, 2017
Coworkers are trained to work as a team and generally get along very well. I genuinely believe that almost every server at Seasons 52 is a good server. The seasonality of the menu keeps it interesting. Menu training is extensive, almost a full month from date of hire to validation. Management at my location is incredible!! Hardest part of the job is that some guests sincerely just are not enthusiastic about (or thankful for) their experience, even if you and your managers did everything perfectly or corrected any mistakes. You just can't take everything too personally. Also, there are several "steps of service" which you must follow closely to be considered a good server (i.e must present dessert to every table and explain it very specifically). It can be difficult to advance, but at my location the turnover rate is extremely low. Most of my coworkers have been there for 2-5 years, more for managers. Tips are very good compared to most serving jobs. Most enjoyable part of the job is when guests ask for you to be their server again or when guests walk out truly happy with their meal/experience.
50% off food while on duty, 25% off otherwise, great team members
Short breaks, high-stress during busy seasons, mystery shoppers
Front of House (Current Employee) – Naples, FL – May 22, 2017
I worked at almost every front of house position in the restaurant. There is room to work at different positions but unless you prove yourself quick and show them your capability it will take a lot of time. The team focus on the job makes it really easy to ask for help and get help when you're busy. They do teach you a lot whether it's OpenTable or Gallo Wine Training. The management team is fantastic and the best I've ever been with but do NOT get on their bad side because there is a lot of favoritism. The hardest part for me is that they rely on seniority and not compassion or effort. This is not good when you're trying to develop your career and advance within the company. Overall, it's been my favorite job ever and it's rewarding too.
50% off meals, 25% off your families meals. Rewards for good work
Advancement Opportunities, Seasonal, Seniority based
Server (Current Employee) – Cincinnati, OH – May 18, 2017
Working in the food industry is great for people who need flexible hours and like meeting new people. Not so great for people who need a set salary or prefer a set schedule. Its a very fast-pace, think on your feet, and must have very good customer service skills, as well as interpersonal skills.
Working on holidays is required without compensation
Hostess (Former Employee) – Costa Mesa, CA – February 9, 2017
The general manager & events coordinator take their personal frustrations out on their employees, to them you are expendable. While many of the employees are kind & great to work with & you're selling great food working here is just not worth it. Promotion isn't skills based and takes many years, mangement hires from outside sources rather than from within almost every time. You won't be successful here unless you learn to brown nose. Pay is very low unless you have a position in which you earn tips & it's high stress because they overbook reservations. (Their opentable allows guests to make reservations in outside slots without their knowledge so wait times become upwards of 20 minutes for reservations). Work literally anywhere else!
Good food, fellow employees
No room for growth, unresponsive management, cliquey
Host/Cashier (Former Employee) – Fort Lauderdale, FL – January 31, 2017
A typical day inside Seasons 52 was very productive and well organized. The managing staff was very professional and easy to get along with. I Learned how to be professional and how to put the customers first.
Server (Current Employee) – Plano, TX – January 3, 2017
I love my life at Seasons 52. The head manager at this restaurant is the wisest, kindest, and most hard-working boss I have ever worked for. The clientele make my shifts wonderful and the food is amazing!
• Food Runner • We serve over 500 guests daily with a great service • We always make our guests satisfied • Prepare a variety of food according to customer’s supervisor’s instructions following approved procedures • Cleaning and opening