Great place to learn, Great people, Great environment,
KITCHEN MANAGER (Current Employee) – Calgary, AB – 6 April 2018
I started my Career with Tony Roma's. I worked through every level at Tony Roma's starting as a dish washer and working my way up to kitchen manager. Over my time there I creating 12 years of memories and accomplishments. I learned what I needed to put me on the path to become a cook and one day a certified chef.
Waitressing, open and closed (Former Employee) – Calgary, AB – 14 March 2018
Took orders, brought drinks, made sure customers were happy. Customers were very friendly and it was a great staff team. The management could be better. The most enjoyable part of the job was getting to work with such fun people.
Server/Bartender (Former Employee) – Lethbridge, AB – 12 January 2018
Terrible management but hey you cant always get that... Was feeling under paid with tip out all the time being a server, seniority would pick when they'd want to work over anyone else and they get holidays before anyone. not saying that's wrong but "seniority" shouldn't be working a shift a week when some are working 30-45 hr. Not very busy ever so days went by slow... thank god for hourly.
Host/Server/Bartender/Supervisor (Current Employee) – Calgary, AB – 5 January 2018
Typical work day come into work open and serve customers that come into the restaurant. I've learned a lot with communicating with people. The most enjoyable part of my job is working with fun, hard working coworkers.
Just about everyone there is enjoyable to work with. The kitchen manager is bit hard headed, but she gets things done. I learned a lot and advanced quickly here Definitely one of my hardest jobs, but it's also where I excelled the most.
fast paced, high stress while being a fun environment
Assistant Food and Beverage Manager (Former Employee) – Fort St. John, BC – 25 July 2017
This location is no longer open but at the time it was a great place to work, even with having the many responsibilities and long work hours as management. At times it can be a very fast paced and highly stressful environment as can any food service job.
Hostess/ Expo/Bartender/ Server (Current Employee) – London, ON – 15 June 2017
The mangers were very helpful with getting more hours or allowing some time off for personal reasons. Room for advancement and growth. Many jobs available throughout the restaraunt. Excellent experience.
Front of house manager (Current Employee) – Edmonton, AB – 11 June 2017
On a typical work day I would be working 10-13 hours a day 5-6 days a week. I've learned how to work though other to get the job done. hardest part of the job was working though other to get the job done, but at the same time, to be honest I liked it.
Hostess (Former Employee) – Edmonton, AB – 14 February 2017
A typical work day as a hostess was seating people in section rotation and taking take out orders. There was a bit of light cleaning to be done daily. Management wasn't the greatest, the managers didn't seem to be on the same page all the time and things that mattered to one manager, didn't matter to another. My favorite part of the job was interacting with the guests and with fellow co-workers. The hardest part about the job was learning the computer and putting together take out orders because there was so much to remember.