cook

greeter

server

dishwasher

bartender

CONNORS STEAK and SEAFOOD

Connors Steakhouse and Seafood  greeter position is a great job for anyone who wants to get their start in the restaurant industry. Currently, being hired for the job is extremely easy as almost everywhere needs employees, so there are new people being hired constantly. Enjoying and feeling pleased with the Greeter position at Connors has a lot to do with the other employees response to your work ethic and attitude. Most of the other greeters I work with are great and help me out, but the occasional lazy worker makes the job a lot harder for everyone working that shift. The management is decent and the if you respect them with your words and actions they will return that sentiment back. The hardest part of the job is being a seat wiper which really just means that you will be busing tables and wiping them during the entirety of your shift. This job that is the most enjoyable when you can greet the guests, take them to tables, answer the phones when necessary, and assign guests to servers which is done through the phones and podium position. Overall, I have learned more about how restaurants work at this job and realized I need to be more of a advocate for myself when it comes to what type of work I want to be doing, asserting my hours, and how to be a harder worker who can be a team player. I would recommend this position to a person who can make it clear they want to be doing Podium/Phones responsibilities because they are a friendly welcoming person and that wants to work in a upscale casual restaurant with kind coworkers. 

Typical Day at Work
A typical day as a line cook at Connors is fast-paced and structured. It involves prepping ingredients, maintaining station organization, cooking dishes to order, and ensuring consistency and quality during busy service hours. Team coordination is key, especially during peak times.

What I Learned
I learned how to work efficiently under pressure, improve my time management skills, and maintain high standards in food preparation. It also helped me strengthen teamwork and communication in a high-volume kitchen environment.

Management
Management is generally supportive and focused on maintaining quality and efficiency. They emphasize teamwork and expect staff to stay organized and perform consistently during service.

Workplace Culture
The workplace culture is team-oriented and energetic. Everyone works closely together, especially during rush hours, which creates a strong sense of camaraderie in the kitchen.

Hardest Part of the Job
The most challenging part is handling the pressure during peak hours while maintaining speed, accuracy, and quality. It can be physically demanding and requires staying focused for long periods.

Most Enjoyable Part of the Job
The most enjoyable part is the teamwork and the satisfaction of delivering high-quality meals. It’s rewarding to see everything come together during a busy shift and know you played a key role.

Toxic environment. Very little communication with some management. Lost 3 GREAT managers that were looking out for servers best interests all within one month. Be prepared to work 12 hour shifts with a 30 minute break. Horrible communication with management.  Must download 3 apps to figure out how you got paid the night before. If you have questions about your pay, management will forward your complaints to corporate because they have no clue how the payment process works. Managers very inconsistent, like to pick and choose how they treat employees. They also print your schedule a month in advance, and have all the power to change your schedule last minute if they choose. This is the first serving job I have ever been put “ON CALL” if 2 people call off and can’t make it then they have the power to call you into work within a 30min notice. First serving job that tries to force you to work on bar because all the bartenders are unhappy with how they get paid. Do yourself a favor and work at a REAL fine dining establishment. 

Connors is one of the busiest restaurants that I have ever worked for.  We average 4500 people a week at this location.  At this restaurant we settle for nothing less than the best. We do not have time for anyone that cannot keep up. Our guest is our number one priority, and we will do what ever it takes for our guests to leave 110% satisfied. Every person that is employed their usually figures out if they can handle it within the first month of employment because of the volume and attention to detail that we deal with at this store. Most of the people that get hired here stay with the company for long periods of time because the pay out for the hard work is beneficial.  Management is tough which is helpful to keeping the level of service we provide to a maximum. The best part about the job is the end reward seeing our guests leaving satisfied, and returning time and time again.

What is the best part of working at the company?
I liked working at Connors it's too much wishy-washy stuff going on there nice place but it's not really a bad place to work but they want you to pull extreme hours work 6 days straight and then when u ask for a off day they frown at you and then when you do get the off day when you return you're going to be working by yourself then when you're not able to move a mountain of dishes they complain and ultimately might end up loosing your job

What is the most stressful part about working at the company?
Working by yourself and then not being able to perform they'll cut your hours management doesn't know how to talk to ppl 

What is the work environment and culture like at the company?
Tight wadded ppl that just walk around like robots 

What is a typical day like for you at the company?
Miserable worn out and just down right tired they overwhelmed you with work then give you less time to recouperate

Management is not great at communicating clear expectations. If there are for instance, service issues, instead of having a conversation about what went wrong, they will start docking shifts. They like to blow small things out of proportion.  Management has a problem of talking down to employees and scolding them. There is no emphasis on seeing peoples potential, coaching them, and building them up. 

Floor managers essentially do nothing. They walk around, looking at the roster and communicate to greeters when tables need to be wiped down and re-set. Other than that, they are pretty much useless. They act like it’s an inconvenience if you ask them for help. On top of that, they have zones and if your table is not in one of their zones, they refuse to help you. 

No matter your position, very demanding job. They want to teach you every station on the line, and are open to any movement you would like. They work well with your home life schedule. 
I learned a lot about working with and around others, after open the BOH is non stop til close, and you have to navigate around servers, dish and grabbing back ups. 
The hardest part of the job is that it will wear you out, I was P2, so heavy lifting all day,  moving food in and out cooler, while trying to maintain a steady pace. Big lists even on a Monday. 
I worked there for over a year and am only leaving due to moving. I loved everyone I worked with and they always tried to be quick with fixing issues with either other employees, equipment, or the store in general.  10/10 would recommend. 

They're selective and always post new job applications to replace someone that is currently working here, they keep claiming that they want to move up their employees but choose not to teach or make them learn by keeping people ignorant. The whole place is very micromanaged, and I would highly suggest finding another place to work than here. At the time when i applied i was so excited to become a cook from dish. After many months of asking i kept getting brushed off and denied no matter how well i performed in my current job role, there is definitely better opportunity and people else where especially if you want to learn something new and not kept as a robot for what they want and not what you want.

A typical day at work could go either way good or bad depending on the team. The manangers set the mood so if they were having a good day things went well ,but if they they were having bad one things didnt not run smooth. I learned how to multitask doing that really build up that skill for me. For the most part co-workers were wonderful when we worked as a team it was a beautiful thing but if you had someone that was on there own then it made the job harder. The hardest part of the job was when you work so hard and because you got paid off tips you would go home with little or no money. The most enjoyable part was meeting new people and getting that customer experience and learning new things.

The day starts off with a Pre-shift meeting. They go over things that need to be addressed so that everyone is on the same page. From there everyone starts there shift. Everyone has a 3 table section. Side work is very team oriented, which keeps everyone accountable. There is zero time to really get to know anyone you work with. You clock in and go to work. It’s very busy from beginning to end. They don’t allow anyone to chat with each other because of the pace of business, which is understandable. Money is great and closing side work isn’t a nightmare. You aren’t there more than an hour after close. You come to work the next day and do it all over again.

Top Job Titles	Average Salary
Cook 6 salaries reported	$20.50 per hour
Greeter 11 salaries reported	$17.09 per hour
Server 4 salaries reported	$25.00 per hour
Dishwasher 6 salaries reported	$16.33 per hour
Bartender 3 salaries reported	$25.00 per hour

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