Programme Manager (Current Employee) – London, Greater London – 8 January 2017
With a new CEO, CFO, CMO, HR Director, Property Direct and Brand MD - not to mention a complete new Exec all within the space of 6 months, it is fair to mention TRG is in a period of turmoil and transition.
There's a lot of nervousness about, which in turn is leading to poor behaviours and knee-jerk decisions - not conducive to making the improvements this company desperately needs.
good opportunities in the longer term once things stabilise
Front of House (Current Employee) – Glasgow, Glasgow – 24 March 2017
Fair enough, helps you if you help them. Decent amount of hours if you ask for them. Enjoyable workplace though the structure of management could be improved slightly. Overall? They're pretty good to work for if you just look at the pros and if you don't let the cons get to you.
Waitress (Former Employee) – Edinburgh – 24 February 2017
Absolutely the worst job Iv ever had, treated like garbage. Unpredictable Rotas... 0hr contracts aren't going to help pay the bills! I am so happy im away from that place. Frankie and bennys fort kinnaird will slowly get shut down with how awful it has became. Management are an absolute joke, including Area managers.
Waitress (Former Employee) – Plymouth, UK – 23 February 2017
A typical evening shift began with setting up my section for the evening and taking over tables within my section from other servers. As more guests came in I would tend to my section and make sure everyone was happy and if they weren't then I would do everything in my power to rectify any problems.
I learned to become very good a time management and organisation. I also learned the importance of teamwork in keeping the business flowing well and being successful.
The management was fairly well run. However, one or two managers I felt were a little over critical and occasionally unprofessional but the restaurant worked well and everything was usually organised.
The workplace was often a very stressful environment when it was busy but I learned to handle this well and use it to my advantage. The team were all very friendly and helpful too.
The hardest part of this job was dealing with tricky guests, particularly at busy times, and trying my best to impress those who did not care. Treatment by guests was occasionally difficult to deal with but was made better by guests who complimented me on my hard work. This was the most enjoyable part of the job, along with having a great team of people around helping.
Deputy Manager (Former Employee) – Derby – 29 October 2016
They were initially quite fair to work for, then wanted unrealistic budgets and targets from you, I had a good kitchen team and floor staff but higher managers were rude and aggressive.. the hours were so long, 11-12 hour days were gruelling and hard.. you want to be able to love your job and not to be treated like a workhorse..
Waiter (Current Employee) – Ipswich – 28 October 2016
Rubbish place to work.. don't be fooled when the advertise £7.20-£9 per hour.. £7.20 is about all you'll get. Along with either 0 hour contracts or 12 hour contracts which are a load of rubbish and hours are always cut because they want to save labour. It'/ supposed to be all about guest experience but how can you provide a good experience when you are short staffed due to labour cuts?
Manager at Frankie & Benny's (Current Employee) – London – 15 July 2016
Very Good environment for developing your skills in people and complaints management. They offer development at all levels and when you reach a management role the salary is very good. The team members make very good tips and it's easy for the management team to motivate them.
Free meal on duty, joyful environment, pleasant staff, good tips
Waiting Staff (Former Employee) – Bolton – 21 June 2016
I would usually walk in and be told what I'm doing that day such as cleaning tables or waiting or running food and drinks. The more I did the better I got and the staff generally tried to help me learn. However, there was a problem with my wage as I was rarely paid on time.
Waiter (Former Employee) – Shrewsbury – 8 March 2016
16 hour a week contract is altered at short notice. You end up earning far less than the dole money ! Management make sure they have plenty of hours, even two management on the same shift ( not great business sense ) . When 4 staff leave in 2 weeks and chefs are being brought in from miles away, it says it all . Your business is as good as the staff you employ ! Staff here are dictated to, picked on ! Get rid of the management here and you may do well as you have better run restaurants on your door step ... Shrewsbury establishment wrote on behalf of a family member
Bar Staff (Current Employee) – London – 6 December 2015
It is very productive working for the TRG. the venue where I'm working in calls The Hourglass, it is located right inside of the Manchester Piccadilly Train Station. This a great location to meet many different people everyday and make new links in any sector of our society.
Interaction with different people from different backgrounds
Kitchen Assistant (Former Employee) – Rugby – 31 October 2015
My personal review of the company............ The staff are really great to get on with and can have a bit of banter and a laugh... My job role, there is nothing to say really.... Felt really hard settling in and there wasn't any training offered at all, which is very disappointing.
Busser (Former Employee) – Horwich – 30 October 2015
When I first started working for this brand it was a brand new restaurant opening. I had amazing training and amazing managers. Working there was brilliant, I really enjoyed myself. 9 months and ten zillion new managers later, I found myself in the midst of a restaurant that cared only about profit. The love of customer service was out the window and the managers picked on every single little thing you did. The 'culture of genuine hospitality' was well and truly diminished in a grand total of 9 months. So I left, because customer service is everything to me! Unfortunately the manager that was there caused many people to leave.
Restaurant Supervisor (Current Employee) – Durham, ENG – 11 June 2015
This is a brilliant part - time job for younger people, however a career with the restaurant group endures a stressful antisocial time, long shifts and high amount of hours mean a lack of social activity. Weekend social activity is lost!
Area Manager (Current Employee) – Scotland – 7 January 2015
I worked for TRG for 16 years. I held most operational positions to up to and including the position of Area Manager.
Its fair to say I grew with the company who were often a little behind the pace of other companies in terms of benefits etc. But I worked with a lot of great people which is what kept me there for so long.
Deputy manager and then waitress (Former Employee) – Edinburgh – 17 November 2014
You are constantly told how bad you are at your job even though you are doing the best you can when you are running around like an idiot because there is no staff. Job is constantly threatened by area managers and above. Paid minimum wage for maximum stress. Food is all cheap frozen stuff that you're expected to be passionate about selling. A horrible place to work.
Stress, no job security, no money, I can go on and on