server

host/hostess

restaurant manager

bartender

cook/dishwasher

131 MAIN Restaurant

131 Main is an All fresh, No freezer upscale casual concept with four locations in North Carolina.  Average unit volumes range from 3 MM to 6 MM per year. 


-	Supervision of daily operations 
-	Director of Human Resources and Training
-	Menu R&D, recipe creation, procurement of materials, costing, and roll out to stores
-	Implemented on line assessment process with BHI to integrate with Hourly and Management recruiting
-	Created Train the Trainer program
-	Beverage program development / rotation of signature drinks and wine lists twice a year
-	Served as Controller during a one year transition from an accounting staff to a “cloud” solution for A/P, taxes, inventory, P&L creation, and payroll
-	Creation and implementation of Hourly and Management Training and Development programs and materials
-	Malcolm Baldrige / Pal’s Business Excellence initiative developing consistent Standards and Processes in all aspects of the operation
-	Daily / Weekly / Period financial analysis 
-	Steering committee for short and long term company objectives
-	Cultivation and maintenance of great vendor relationships
-	Benchmarking competition for new flavors, menu offerings, and operational improvements
-	Supervise payroll administration for salaried team
-	Development and execution of off-site marketing and charity events
-	Assist in the creation and execution of marketing initiatives
-	Directional leadership meetings with Executive Team
-	Assisted in the conceptual development of a sports bar, a coffee house, and a wine bar
-	Special projects manager for various improvements and upgrades to current systems

Pros:  
The best part of this job was the team. My coworkers were supportive, hardworking, and made long shifts manageable. I genuinely enjoyed working alongside them and still miss that part of the job.

Cons:  
Management was the main issue. Most managers showed little concern for staff and rarely stepped in to help when the kitchen was short-handed. Expectations were inconsistent and often hypocritical, especially regarding phone usage and food handling rules. Overtime was common, and breaks were often missed.

There were ongoing equipment problems that were never properly addressed, which made daily work harder than it needed to be. Communication was poor across the board, with little notice or clarity about changes or expectations. Food rotation standards were also not consistently followed, which was frustrating in a prep role. The general manager often created tension and seemed to misuse authority rather than support the team.

Overall:  
This could be a solid place to work if management improved communication, addressed equipment issues, and treated staff more fairly and consistently. The coworkers made it worthwhile, but management problems ultimately outweighed the positives.

During a typical shift as a server, you'll participate in multiple trust exercises; from greeting other servers' tables, to handing forward orders to be rung in, you develop a strong bond with other workers that is based on trust. I've learned most of what I know about time and task management from working with this company. Learning to ask for help may be the best quality I've developed since starting. Like any job (restaurants in particular), people come and go. There is a core of employees who have been employed for several years. The owners have a regular presence in the restaurant, which shows their dedication to us as employees, and also their determination to keep their company moving forward. The hardest part of the job, honestly, is working for tips. Some days can be quite discouraging, but that, again, is the nature of working in food service. By far the best part of the job is the individuals I work with. I love working in a fast paced environment, and being forced to think on my feet.

What is the best part of working at the company?
Aside from holidays, scheduling is pretty flexible and It's pretty easy to get your shifts covered since most everyone is looking for hours. Coworkers are nice, but that's about it.

What is the most stressful part about working at the company?
Management plays favorites, has poor communication, and seem to care more about the guests than they do their own employees. Nobody seems to be making enough money; they're overstaffed and cutting hours - even for long-term and full-time employees. They expect you to ask your coworkers for their shifts when they don't schedule anyone enough hours.

What is the work environment and culture like at the company?
The work environment feels unfair and stressful. Management micromanages everyone else at work yet rarely hold themselves accountable for mistakes they make. They make arbitrary rules and are first to break them, and often overpromise and underdeliver. It feels like they don't trust you to do your job and you can't trust them to do theirs.

What is a typical day like for you at the company?
Not worth it for the stress or money.

I worked here for about 3 years, and I really loved it! I first accepted the job at 131 because I really enjoyed the interview with the GM and felt he would be a supportive person to work with. The training period was challenging, but if you buy into the team style of service, you will breeze through training and be able to make good money! I found management to always be supportive and they worked with me as my schedule changed over the years. Management supported me in cross-training to close, bartend, and shiftlead as I advanced in those positions. Management also worked with me to transition to part-time when I started a full-time job at a local school. The biggest challenge was the turn over of assistant managers, often just moving to a different location, but the consistency of the GM provided stability. 
Working at a restaurant has good days and bad days, but I can definitely say the good days at 131 FAR outnumber the bad for me!

Every day is different in a restaurant setting. After you check the orders and prep in the morning and make sure all employees are on task, it's on to preparing the actual facility for customers and then maintaining the flow until doors close at night. From handling guest complaints and table calls to checking servers out at night, there is always something to be done. I learned how to survive in a customer service environment without getting eaten alive. My co-workers were fantastic and I still keep in touch with many of them 6 years later. The hardest part of working in this type of environment is dealing with vendors providing sub-quality product and having to make last-minute adjustments. The most enjoyable part was definitely my staff and the family-feel of our team.

There is potential to make decent money at this place but you'll have to put in a ton of hours for it. Doubles are mandatory, so you're basically never home. The turnover rate is pretty high which puts more pressure on the employees that are reliable. Bad employees get rewarded and good employees get talked down to and nitpicked. They put a lot of emphasis on working as a team and making your own decisions, but the GM and server managers will still micromanage. Other employees were very cool, but management brought down company morale while blaming the employees for the lack of enthusiasm. Owner is full of himself. You have to sit through a couple hour long meeting which details his life and how successful he is. A pretentious company that doesn't have the chops to back it up. Coworkers and the good managers were a saving grace, but everyone leaves eventually.

Optimized the dining experience of patrons of a Charlotte-based fine restaurant. Mastered an extensive drink menu and prepared specialty cocktails and drinks through the mixology of liquor, soda, bitters, and world-wide beer selections. Educated consumers and staff on fine wine characteristics, brands, and proper meal pairing. Managed a distinctive menu of fine food by understanding each product line that included ingredients, agricultural characteristics (organic growth, catch, and raising), and recommending selections based on the customer’s palette and dietary/customization requirements. Collected and processed bill transactions and performed logistics responsibilities including the receipt and stocking of bar supplies. Played an active role in maximizing the cleanliness, health, and safety of all operating areas of the restaurant.

Used to be one of my favorite places to dine in, the food is really good, loved this restaurant so much even started working there, but unfortunately it’s only good from the outside. The management is very rude and arrogant, to the point where I’d rather ask anyone else for help but any of the managers. The side work is ridiculous, you can serve for 4 hours and then stay for another 1,5  hours doing side work, but still getting paid $2.14. Servers would leave after cooks. After all the tip share and hours that you had to stay and clean the money is not even that good and doesn’t pay off for all the stress and treatment you get there. I walked out after one of the managers decided it was okay to scream at me and throw restroom check slips at me when I was basically on my way out. Would never recommend this toxic workplace  to anyone.

I was a corporate trainer/bartender for this company and a normal day was the same as any bartending job. When a new store opened, a team of about 9 corporate trainers were sent to that location to train the new staff.

I learned how to manage other, time management, how to remain professional under very stressful situations, and exceptional customer service. Management was always most courteous and would help you in any way they could. Co-workers were always fun and formed a tight knit community inside and outside of the restaurant.

The hardest part of the job was time management and staying organised. The most enjoyable part of the job was being able to constantly interact with people, and to be able to help new employees understand the core values of the restaurant.

Top Job Titles	Average Salary
Server 20 salaries reported	$1,093 per week
Host/hostess 18 salaries reported	$19.67 per hour
Restaurant manager 6 salaries reported	$87,500 per year
Bartender 8 salaries reported	$21.31 per hour
Cook/dishwasher 5 salaries reported	$18.80 per hour

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