Chef (Current Employee) – St. Austell – 1 May 2018
A highly demanding, both physically and mentally. Company required high standards (cleanliness, service etc.) but did not fully provide the proper resources (staff, equipment, supplies). Communication with management is poor.
Through this job I learned that you must be prepared to deal with whatever the public may be able to throw at you while working in hospitality, especially when in a managerial position. Often the most enjoyable thing of working with the restaurant group is the people you work with as you can come away from working in one of their restaurants with many friends. the hardest part by far is the days when you are short on staff and its stupidly busy and you start to get complaints as you must be ready to work doubly hard, you cannot slack in the hospitality industry.
Assistant Manager (Current Employee) – Hertfordshire – 3 August 2017
The restaurant group started well but I now feel are losing touch with what they stand for THE GUESTS by cutting labour and saving money when you should be spending all the money possible to be providing your guests with the service and level of hospitaliy they expect!
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.
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
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