Nothing good to say about this company. They did no training for me as a manager and expected everything to be perfect day one. They’re opening up restaurants way to quick and have no systems in place, which makes everything so complicated and everyone becomes frustrated easily.
was amazing with the old owners, i was scheduled full time, respected, loved working. second the new owners came in, no shifts, didn’t care, stopped putting me on the schedule despite working there for 2 years before they arrived. mess.
Chucks is amazing to work for flexible schedule, room to grow if you want to challenge yourself to the top. All staff work very hard to make their customers happy. Most of the current staff have been there since it first opened last Spring 2019, the rest came on board in the fall. We all work well together and have become very close , We are a team! we are like one big family. We do our best to make it fun for everyone. We all love our job there and it shows through the work ethics of the staff.
This location was owned by three partners. One was fantastic, one was never there, and one undermined me at every turn. What made it worse was that he knew absolutely nothing about the business. He didn't want to follow franchise rules or even the most basic steps of running a restaurant. Not surprisingly, they lost the franchise shortly after I left.
If you've never served before you're in for a shock. It gets busy and there's never enough servers on to help. When it's busy you're run off your feet, when it's slow you're bored out of your mind and there's rarely an in-between. Overall the tips are good if your're nice and it's a job that can be fun with the right people.
Being a bartender in any busy city requires a special kind of person. I serve anywhere from 50-200 people at a time, and am responsible for ensuring satisfaction. The greatest part of this job, is knowing that my management staff trusts me to work hard for them. When a family leaves after having dinner, drinks, or both, I want to make sure they leave with an ear to ear smile!
Great place to start your serving career bit if you have experience it is not so good hired by head office for a position and franchisee said “head office just tells you anything to get bodies in” so zero integrity
They have no set training. They’ll fire you for no reason. They don’t pay you for all of the hours you work. They have a serious clan mentality. Quite frankly it’s disgusting. I would never suggest anyone work here
I got fired from chucks roadhouse when i was a dishwasher that had worked there for over 8 months, it was always very very hard work and you get seriously underpaid for the amount of stress you endure through your shift however some of the staff there are good people and nice to have around, our owner quit and along with him many of his workers got forest by head office or quit, i was planning on quitting anyway when suddenly i stopped getting booked or called in, they didn’t even professionally fire me! they just stopped booking me after 8 months and becoming friends with so many people at the establishment and for what? no notice of being randomly fired from a job many told me I was good at? don’t recommend to work here unless you want to be a slave and under appreciated!
The worst thing they did was change the appetizers to half price like Crabby Joes. All the lower income who can't afford to tip come after 9pm now. They recruit owners who had never worked in the business before, and set them up for failure. Cheap alcohol leads to nothing but problems. Run fast and far away from this franchise.
My title speaks for itself, my manager was great for back of house and the staff all around too but front of house management & the owners are too toxic and cheap , it’s a dead end job but over all the people made it worth while just not anyone in charge besides my true kitchen management
They pile more and more of a workload onto you and expect the extra work to be completed within the same time frame of your original shift. They like to pay minimum wage and they dislike giving raises. Management are often clueless and the store is run more by the employees than the management team.
In early summer 2019 I worked as a dishwasher. The kitchen staff were great people I enjoyed speaking to but unfortunately there was a lot of disorganization and eventually some people I liked were let go or they left. The ones making salary were abused for their time and worked unimaginably long shifts, I really felt badly for them.
When I first arrived everyone was so relieved because the dish area was always a mess and always full. Servers and bar staff had to stop and do dishes. I was so appreciated and felt great! But that faded and as we lost some good cooks the whole atmosphere changed negatively. The summer months were extremely hot and there is not ventilation through the dish pit. Also they want you to spray dishes with boiling hot water even though it goes through the dishwasher after... I would turn it down do it was just warm but a manager would come along and turn it back to boiling hot. "Well just put it in the dishwasher." I would tell people many times you have to rinse the dishes because they'll just come out full of salsa and whatever else food. Anyway that was my experience not sure how it is now.