sous chef

restaurant manager

greeter

food runner

line cook

Del Friscos Double Eagle Steak House

The food that walks in the door, and the practices involved in ensuring they are executed properly are well in place. That is the extent of corporate oversight. Advancement is readily available because of the unprofessional lack of experience or talent in the company, especially in certain cities. Given the 16 or so locations in this brand, 4 locations have a real chef. And with only 2 corporate chefs, you're almost guaranteed to see a legitimate chef once or twice a year. This was my experience in Denver. Hardly Chef inspired food. 

If you are food focused, this is not a company for you. The Regional directors who are directly in charge of your position don't know the flavors/notes/presentations of the dishes; they just issue rather ignorant demands hoping their authority creates a solution. Recent culture of "just get it out" has run rampant despite several "visits" to realign culture.  

If you are people focused, this is not a company for you. They recently were forced to sell the company, but before that took EVERY SINGLE method possible to save money. Cut back 401k, cut back benefits for 2019 &2020 based from 2018, lowered labor below what our metrics measured as "optimal" just to create a better portfolio to sell. The current Chef also has a horrendous problem paying his family (nepotism, there are currently 6 that work there within his family) more than the normal talent seeking employment.

If you want to do the job, sometimes be asked to do it properly and then go home; this may be the perfect fit for you. But if you're aspiring to learn or develop a finely tuned skill set, you'd be better off working for a real Chef team.

I was able to move up quickly within the company showing hard work and dedication.
Every day I come in, I check the email and left messages and report all appropriate messages to appropriate people. 
I then handle the cash drawers, petty cash, and deposits; recounting and logging all into our excel sheets.
I then process payroll for the previous day including all front of house employees (160 people) regular hourly pay as well as tip deferral.
I then complete all invoices for the day by entering them one by one individually into our computer system in order for accounts payable to be able to cut the checks.
I also handle paid vacation requests, sick pay requests, health insurance managing for all hourly employees. 
I complete refunds, charge back requests/disputes, labor hours and all staff meetings for the whole restaurant. 
Once all if completed I then verify the daily deposit, handle house account checks and personal account checks with daily bank runs. 
And finally reset the cash drawers before the start of dinner and finish any last tasks that may have occurred.

My favorite part of the job is all the random/problem solving situations that occur on a daily basis. It keeps me on my toes and allows me to problem solve and trouble shoot until solved.

The hardest part is completing everything in one day! There is a lot to get done every morning, and every day there is something new to accomplish or a new task to tackle but it keeps engaged and out of it I also learn something new daily.

I was very excited when I was hired to work at Del Frisco's. The beginning of my time there was very fun. I learned so much about customer service that I hadn't at my previous jobs, and was very pleased with my coworkers and managers. Every celebration (including holidays) was always a go big or go home celebration, and they always did their best to include everyone. We would have work parties/meetings where prizes and free food were given away. Very fun time. However, as time went on, work at Del Frisco's became very stressful and unenjoyable. My hours were cut down severely without my knowledge. I talked to one of my managers three times about how to get my assigned hours back, was told they could fix it for me, and nothing ever happened. I started with 20-24/week, ended with about 4-7 hours/ week if I was lucky. Managers would allow us to take too many reservations for one night and this would mean that we had several parties waiting for a table they thought they would have once they got there. Example being: a party has a 7:30 reservation but since we were overbooked, it could be 8:30 before they got to sit down. Very unprofessional. For a restaurant where we HIGHLY prided ourselves on hospitality and customer service, we sure did lack in the organization part of taking reservations.

Del Frisco’s Double Eagle Steakhouse is a well-oiled machine, and it shows—everything runs smoothly from a guest-facing perspective, and I did learn a lot during my time there. The fast-paced environment forced me to think on my feet and manage all kinds of personalities, which has definitely helped me grow professionally.

However, being a host here is especially tough. You're expected to handle almost every guest interaction—many of whom come in already unhappy or impatient—and balance that while also communicating with servers, managers, and other staff under pressure. It’s a tedious, often thankless position, and it can really take a toll.

The energy in the restaurant tends to lean negative, and with management constantly changing, it’s hard to feel grounded or supported. The pay is what you’d expect for a host role, but the emotional load makes it difficult to come in day after day without burning out.

That said, many of my coworkers were kind, hard-working, and fun to be around—which helped a lot. If you're looking to build resilience and gain experience in a high-end setting, this job will certainly give you that. Just be prepared for the emotional labor that comes with it.

When I first started working there I absolutely loved my job, but recently most of the managers are lazy, rude, and unaccommodating. Servers tip out only to bussers and food runners, leaving the hostesses with a set hourly wage that is unable to meet even the cheapest housing prices available, even if you were to work 40 hours a week, every week. Managers are adamant not to let people go into overtime, often making sick people stay and work because the people who can take their shift would go into overtime. Managers are often seen eating in the front of the restaurant or playing on their phones. They refuse to run food, drinks, or help seat guests, despite that being a part of their job description. Many of them play favorites, leaving servers high and dry for days on end, and a few of them verbally lash out at people for simple requests. Despite the managing team, the group of people working in the restaurant are fun, nice people.

Great company to work for and a beautiful restaurant. Top out is an insane 25% of what you make and you have to deal with the city wage tax on top of everything. Rarely leave with cash, tips go into a weekly paycheck. The place is huge and it’s easy to get weeded because sometimes you have to go up or down a couple flights to get wine, food, or find a manager. If you don’t have the endurance or struggle to walk in knee high boots for 10 hours per day, this place isn’t for you. Lots of opportunity for high checks but also way more sketchy customers that won’t think twice about stiffing you on huge checks, especially on holidays. Father’s Day I saw lots of people getting $5 on $500 checks. Heart breaking.

When i first got hired at the Double Eagle, I was more than excited. In the interview, it seemed like I had a lot of room to grow and expand with the company. 

About a two months in, I realized that the likeliness of me moving up was not very likely, due to the fact that instead of moving their already hired employees up, they just hire more staff.

My typical day at work is to answer phones, and make reservations. Without the hostess, the restaurant would not be able to run smoothly, let alone at all. Yet, we get the least recognition out of everyone. Most of the time, we are  thrown under the bus when something goes wrong and the managers do most of the throwing.

The one thing that I do enjoy about the job is that I have met some pretty cool people and they do feed us family meal every day from the days before leftovers.

I started as a server and quickly worked my way on to the bar team as planned, I was thrown on to the bar the same day 4 original members of the bar team were terminated which really forced me to step up and try and lead and teach the new employees while learning the layout of the 40 seat bar myself. I thrived and was commended on how i handled the situation. We ended up building a nice team that worked out well together with some obvious hiccups along the way with the constant change of management and everything that comes along with opening a new location. Overall i felt like one of the stronger members of the bar team and was commended by my peers, however without being able to trust the team around me I wouldn't have been able to perform the way I always strive to.

New high end steakhouse in Goldcoast steps away from the Mag Mile. Extremely extensive training program. Team work mentality "Swarming" - Having co-workers, aka other servers help in the clearing and crumbing of the entire tables course before moving to the second. Great core values and culture. Always striving for excellence and extremely professional staff and management. Amongst one of the most elaborate wine lists in the city of Chicago and over 1400 bottles of wine harbored In the infamous wine tower accompanied by a spiral staircase and a crystal chandler.

The Double Eagle is a great and beautiful restaurant, perfectly located and with a great menu.
The managers try their best to keep restaurant up the standards, but it's hard when they don't have the support of corporate.
After covid, the clientele became rude and nasty and they would come with covid money and pretend they are wealthy... which it wouldn't be a problem if they tip.
Yes! you can sell $800 on steaks but those people would leave you between $20 to $0 and corporate would not do anything to protect their employees from no tippers.
Also, corporate saves a lot of money having servers doing SA jobs, like rollups, polishing glasses, setting up the rooms, etc. So as a server, you practically are getting under paid and over work for pennies.


Top Job Titles	Average Salary
Sous chef 5 salaries reported	$74,000 per year
Restaurant manager 8 salaries reported	$74,063 per year
Greeter 8 salaries reported	$19.00 per hour
Food runner 5 salaries reported	$32.60 per hour
Line cook 5 salaries reported	$22.00 per hour

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