Not what it was, when Chef Roy began the concept
Server (Former Employee) – Baltimore, MD – January 22, 2018
A few years ago, the Roy's concept was purchased by a company specializing in franchising fast-food and fast-casual concepts, and is repeatedly trying to run a fine dining concept in the same way, with unfortunate results. Part of those is in the management that they are hiring and retaining, or not retaining, as the case may be. In the years that I worked there, the Baltimore location has had three managing partners. The last (and current) is a nightmare. The environment has become one run almost exclusively on favoritism over merit, and the standards of service have eroded so far as to be unrecognizable. The BOH has been struggling for years, and is losing the battle, to the point where the restaurant cannot be allowed to fill without a kitchen crisis. The FOH staff has almost completely disappeared- what used to be a highly tenured, productive staff is now the very opposite, and those that are left are treated as indentured servants rather than skilled professionals. The management turnover has been outrageous, and steadily and rapidly declining in skill set and attitude toward the staff. All of this creates a highly contentious atmosphere, and for little salary.
Don't be fooled by the "benefits package", either. It will be virtually impossible for a FOH employee to qualify.
Well, there must be at least one or two....
Decreasing earnings, poor ownership, terrible management