SERVER (Former Employee) – Houston, TX – February 17, 2018
It is an absolute MUST that you keep up. The seafood business is thriving. This restaurants stays busy. All of those wonderful entrees that are advertised on TV becomes your reality. You have to know what each promotion and entree entails to its entirety.
If you like seafood, then this may be the place for you
Host/Busboy (Former Employee) – Nottingham, MD – February 17, 2018
The work environment is pretty casual, really professional. Teamwork is HUGE here so you're never alone. Coworkers are friendly. In Red Lobster though, there's never a dull moment. So you'll be on your feet 110% of the time.
SERVER (Former Employee) – Strongsville, OH – February 17, 2018
I worked at the red lobster in Strongsville, OH and the managers there are vicious and mean and unequiped to do their job. I was physically threatened by a shift manager and harassed by another manager. The other servers were rude and unprofessional not just behind the scenes but to the guests! The hosts were too dumb to seat correctly and the entire enviroment working there was toxic and awful. I would never set foot in there again, even as a customer. Awful, awful, awful.
Server, Hostess, Baker, Service Professional (Former Employee) – Shawnee, OK – February 16, 2018
Managers come and go constantly. I worked at Red Lobster for 5 years and had 20 managers. Under certain managers, work was fairly distributed and things were ran professionally. Under others, there was little structure, unpredictable behavior, and no professionalism. Many managers seem to get on a power trip and talk to and treat their staff like idiots, like trash who are easily replaceable. With management as a revolving door, expect to feel like you're starting a new job every few months. You could have worked for the company for 10+ years, the moment a new manager comes through the door, you suddenly need to prove something to them. It's ridiculous. BUT, if you're okay with putting away your dignity and being a whipping post for the customers, managers, and company- you may be just fine! (Oh, that's another thing, don't expect your managers to have your back, ever!)
Service Manager (Former Employee) – Liverpool, NY – February 14, 2018
Was working over 60 hours per week. Was asked to give up my family vacations / change schedules constantly. Was expected to take care of other managers jobs. Set goals and achieved them, but the company would rather hire new managers from outside the company instead of the talent that have worked hard for them for years. Company is lacking the drive it needs, as it is failing to reclaim it's guests do to rising price points. Over hiring to make sure that they are not having "full time" employees that may claim insurance benefits. This location has a great team but lacks managers with any experience. One negative "accusation" from a counter part will stick with upper management, even when proven false.
Host/Server/Certified Trainer (Former Employee) – Manassas, VA 20109 – February 14, 2018
This job is a good choice, if you have great customer service skills. Pay is tip based, so it can be a hit or miss. Team work is important, and everyone begins to feel like family. Managers were reasonable, and worked with you, not against you.
CGM (Current Employee) – Dublin, OH – February 14, 2018
This place is a great place to work if you don't want a life. It doesn't matter if you set your availability, they will still scheduled, and if you call off they write you up. Management wise they are all talk, but never get around to doing anything. They have their employees do counts and run the restaurant while they chill in the office. They do not train you at all, they do not enforce rules or have any structure. They will give you a tour let you meat one employee and say good luck and walk straight to the office.
Horrible management, and lack of experience in the management.
Daily recording of time/temp of all products (Former Employee) – Paducah, KY – February 14, 2018
On a average day would have to clean and stock before the shift Lunch hours varied on different days, but the dinnertime hours were CRAZY!!! Would sometimes run out of product, and if our prep person was gone for the day, would have to rush around and put things together during the rush hours!! Line communication could be stressful, especially with certain people who were not cooperative
Waitress (Former Employee) – Riverside, CA – February 13, 2018
This company because it is widely known played more of the longer you were there the better perks, not so much warranted just a fact.I found that the element of serving did not take top priority as I believe all food industry work, should be first and foremost top notch.