A great place to learn, but not a great place to stay.
Bar Manager (Current Employee) – Stoughton, MA – July 18, 2016
Working here was defiantly a enormous learning experience that i will hold with me for the rest of my career in the food industry. Starting over as a host and working my way all the way to a Bar manager in just over a year was a huge reward. At my first location it was great and more and more responsibilities kept arising and i loved every second of it. When i transferred to the second location things unfortunately changed for the worse. I was forced to work extremely horrid hours being short staffed and it was like manager vs manager. Teamwork was non existent half the time and it was killing the whole staff. When I and many of my co-workers tried reaching out to corporate for some much needed help, our cries were never answered. I absolutely love my job and all aspects of it. I just can not work somewhere where nobody gets along and i have to fight for respect that i already deserve.
chef (Former Employee) – Fort Lauderdale, FL – February 11, 2016
Smokey Bones was a job. there is no room to advance with this company, they lowball you when you start out and you cant even get a raise, have to beg for reviews, and theres no positive reinforcement and bad morale.
Service & Kitchen Manager (Former Employee) – Orlando, FL – October 20, 2015
This was an awesome place to work with great benefits and people until SunCapital bought it. There were no raises, no bonuses and no common sense. I was made to have my employees work the jobs of 2-3 people with no extra compensation. All about the bottom line and not about the human.
Server (Former Employee) – Bowie, MD 20716 – March 14, 2016
A typical day at work is usually more than half the staff is either late or a no show, the kitchen can't produce efficiently because the food is either not there or not prepped correctly. Working at Smokey Bones gave me the opportunity to lead instead of follow, I made sure everything I had to do was done correctly. I made sure all guests were taken care of, even if they weren't at my table. I tried to make the working environment a better one. Management is extremely below par and unprofessional. The hardest part of the job was making sure my food came out correct and in a timely fashion. The most enjoyable part of the job was being able to work with the public and make sure guests enjoyed their time.
Take Out Specialist, Greeter (Former Employee) – Columbus, GA – July 6, 2016
I worked here for almost two years and I really enjoyed everything that I learned as far as customer service and the restaurant world.The day in and out were typically fun and it was a relaxed environment. However things were not even slightly good in the management area. They would under staff our restaurant even knowing in advance that we would be busy because of concerts, sporting events, or large business trips which would cause chaos. The GM had a way of talking to all employees as if they are less than dirt and I was not the first to walk away after having enough. If management was better I would have loved to stay and advance but at the end of the day it was not worth feeling like less of a human being for 9 dollars an hour.
coworkers, relaxed environment, 50% off shift meal
Head Cook (Former Employee) – Dayton, OH – July 9, 2015
Great cooperate restaurant, I started in the dish pit in Dayton Ohio and five years later I was a trainer opening new locations in South Florida, the money wasn't bad either, and there benefits were outstanding. The company loved me to death and were willing to let me learn and grow at my own pace which surprising to them was very fast paced. Before they new it I was running the whole back of the house plus taking inventory and making orders. I was the guy they would call when someone would call out because I could do the job of everyone in the kitchen. The hardest part of the job was leaving it but my Mother has a reoccurring illness and she needed me more so I went home to help.
Hostess/Take-out/Busser/Server (Former Employee) – East Lansing, MI – July 18, 2016
I've worked at Smokey Bones as a Greeter, Takeout, Busser and Server for 2 years. There is always room for opportunities and you are always guaranteed a job. Management is good, as long as you do your job, pay attention and do more than asked. The hours vary depending on how slow or busy the night is. The fellow co-workers are basically like family. There is a short retention rate though. People come and go, and that's to be expected with a resturant on MSU campus. Overall, I would recommend for anyone as a side job, temporary job or if your degree is along the lines of hospitality management.
Server (Former Employee) – Cheektowaga, NY – June 1, 2016
When I first arrived it was amazing as far as the management, the hours, the workload, and the people. Training was fast and understandable, and there was a lot of money to be made.Then management started to change, some of the management left and relocated and those that were left eventually quit or relocated from being so disappointed and unhappy with the GM. He arrived and immediately started to change things even though he was not there long enough to understand normal successful operation. By then it was a slower season so less money making was expected but he forced overstaffing and would not dismiss anyone making a shift only worth 10 to 15 dollars. At that point all staff, management included were desperate to get out. I'm not sure about hosts or servers but there are all new management because everyone left. Someone also stole from me and there is no area to put belongings or cameras/security for the small closet that everyone stuffs things into.
Server (Former Employee) – Roanoke, VA – May 3, 2016
I worked for smokey bones for three years. Started as a host, moved to takeout then to server. I initially made very good money but the management was horribly unstable and couldn't keep the restaurant running the way it should have so the kitchen suffered, our food quality and timing suffered, meaning our business suffered. Management treats you poorly, plays favorites, and care more about dumb corporate stuff more than their customers and employees. We went through 6 general managers in the 3 years I was there. Every single one was fired so some sort of scandal or another.
server, bartender (Former Employee) – Taunton, MA – December 4, 2015
Most enjoyable part of this job was the people i worked with. Management was acceptable, although the "big wigs" were constantly being fired and replaced. Hardest part of the job was never knowing how much you'd be making. Clientele was often pretty trashy, as is usual in a bar atmosphere.
Waiter (Current Employee) – Taunton, MA 02780 – May 3, 2016
Very large and roomy environment to work in, however it can get very messy in there when it gets really busy. I have learned a lot at work including better time management, social skills, and approaches to new individuals. Management is not the best around, but co-workers are the bomb and the front of the house does a great job!
Training Server (Former Employee) – Clearwater, FL – May 9, 2016
The people that came in, and my co workers were great and made it fun to work with them. The money was great and easy and made it more like fun not so much like work. Unfortunately the managers had no I idea what they were doing, and did not take advice well from other managers nor their employees.
General Manager (GM) (Current Employee) – USA – May 20, 2016
This brand is definitely growing. It provides a fairly typical work week for a restaurant manager of roughly 50-55 hours per week, and it pays pretty well. Corporate is a bit disconnected at times, but overall is fairly supportive. Best part of my job was the people I worked with. Learned a great deal about what it means to be a leader and how not to be a boss.
Server (Former Employee) – Lithonia, GA – June 26, 2016
This was the worst job I have ever had. Poor management skills,as well as a lack of team work......too many chiefs not enough indians Terrace even fired me over the phone we what a cheap way out let me not start about his puppy darrell lol.run like heck
Server (Former Employee) – North Olmsted, OH – June 27, 2016
Despite constantly running out of food on the weekends, and being incredibly slow in the week, we still had fun while it lasted. However the north Olmsted restaurant closed in February. I don't know why it keeps posting job listing for this location...
Bartender/Waitress (Former Employee) – Lakeland, FL – February 5, 2016
Could be a great, easy place to work. Unfortunately, lazy people and a lack of strong management leaves way for an inappropriate, unprofessional work atmosphere. Your manager should`t make your job harder and more difficult do.