restaurant manager

sous chef

line cook

director

restaurant general manager

Del Friscos Grille

I was so excited to get a job as a bartender at Del Frisco‘s. At first everyone seemed excited to be there, but as the days went by during my training more and more people said how much they hated working there and how management was a complete joke. Each day I worked I found this to be true. The management did nothing there to help you and when you asked them to do the simplest thing for help they were offended that you asked them to do something. They were way overstaffed, and everyone was fighting for hours which led them to be vindictive, and go behind everybody else’s back to make them look bad. So much of the staff there were very good at their job and extremely nice to be around yet. The flipside is they had quite a few people there that were terrible to work with, not great at their job, and did nothing to be a team player. The demand for responsibility was way high while you had no support. The daily list for side work would keep increasing yet the time to get it done kept decreasing which made no sense. Then the attitude for the management was that you were too slow and could not do your job. People would cut corners to get things done, which seemed to be fine with management as long as they could get out of there as soon as possible and not be there any amount of time after the restaurant closed. I’m glad to be out of there, it was a terrible experience to be there.

This is a fast paced, high energy restaurant. My day is filled with meeting great guests, managing reservations, ordering liquor/beer/wine and maintaining inventories, pars and selections, finding that perfect wine selection for each guest, training the staff and ensuring efficient and productive flow of both front and back of the house.  Never a dull moment!  I was given an incredibly green staff in the beginning and it has been so rewarding seeing them take all the training I have given them and grow into successful salespeople.  Coming from fine dining, however, I learned more about myself and my management style by learning to adjust to working in a new environment.  This team was not anything like I was used to working with but learning to adapt, relate and overcome was my biggest success here.  This can be an extremely challenging concept in which to work since the name association is misleading for some, but we manage it as a team.  My location and the people there are what have kept me this long.  Since wine is really my passion and the concept continues to shrink and downplay their wine program, the brand is moving in the opposite direction I was hoping to go with my career.

Working at the Denver Del friscos grille was the worst job I have had. The largest contributed to this opinion is the low quality management. The GM truly lacked basic social skills. His priorities laid in feeble attempts to network with prominent members of the community and attempting any method possible to increase sales. While the latter is an appropriate goal the methods typically involve over staffing on service but without proper backup staff. Most complaints were food related, but somehow the answer was always “more servers”. When they did actually make cuts you’d often already be on your way in to work by the time they notified you. The managers largely views staff as replaceable, and made no attempt to make people feel valued. One assistant manager does a better job if this on the surface, but will quickly turn on you if she’s able to somehow make herself feel more important in someone else’s eyes. Patrons would regularly be over-served, and drugs were not an uncommon part of a night out at del friscos. There were also many reports of harassment towards the staff that nothing was done about. We would more or less be told to avoid someone because nothing else could be done. I strongly discourage anyone from considering a job with this company.

A typical day at work was wondering if your other line cooks were coming to work... What I learned was absolutely nothing from the Kitchen manager ( seems to be habitual liar btw) who calls him-self the Executive Chef  and his 3 stooges of so called Sous Chefs. Co-workers? what co-workers, the ones they rehire after being fired, the habitually late ones or the illegal alien who keeps changing his documents. Turn-over is the worst I have ever seen after 20 years in this biz.

What I have concluded over the past 2 years as an hourly employee is that we and I way over use the word Chef!  Chefs teach, inspire, cultivate a togetherism, motivate and on and on, but most importantly is to lead,and not LIE to staff.  Del Friscos Grille (river oaks) has failed miserably with staff relations and with any aspiring up-coming cook who wants to learn fundamentals of Culinary Arts

The most enjoyable part of the job was knowing that I would be leaving MEDIOCRAITY soon.  I wish this location the best of luck, on paper it is managed well, but I assure you its one constant head ache if you know the differences between mediocre and greatness.

I was only working there for a few months because I started school back up in fall. When I first started, there was two main managers that were female and they were very unorganized and bullies to certain people including me. There would be 4-5 days where I wouldn't get scheduled purposely. The management is very uncertain and they always mess with your hours constantly even if you give them a set schedule that works for you. Taking time off was impossible and they would block out the entire summer and wouldn't let anyone take time off to see family, a concert, or simply out of town. There's barely any possibility of "working your way up". Bussers barely get promoted to servers.
 Most of the co-workers are all very friendly and helpful and can establish good relationships there.
Overall, the management expects way too much for a moderate steakhouse. I wouldn't recommend this place to anyone, work somewhere where they respect you!!

Definitely a great company to work for. Like every restaurant the slowest season is summer but winter and fall is packed with guests, private dinners and buyouts. This company has a great reputation with high profile guests. As a server you tip out based on the tips you receive, not your sales (%15 lunch/%20 dinner) which can be a good and a bad thing. All CC tips are direct deposited so taxes come out automatically in addition to tip out. After 1 year you receive %50 off HC, after 2 years its free and it's great healthcare at that. Managers and other stores are very competitive, they like to post everyone's stats publicly to "encourage" competition, lack of work ethic will be pointed out, so lazy servers be ware. There's defiantly room to grow here but sometimes you have to fight for it after showing your potential.

Your typical day as a hostess is not as easy as everyone imagines, you are the foundation of the restaurant and in charge of everything as soon as you start your shift. You have to make sure all the reservations are taken care of, constant multi tasking between tables and the host stand. Working under pressure at all time teaches me how to get everything done on time. And when you have amazing management and coworkers it makes your entire shift run smooth. And off course with having fun do come hard parts of the job as far as dealing with unsatisfied customers, which doesn't happen very often but when it does we are a great team that always has a solution for every problem. Most enjoyable part of my job would be the girls I work with and a fun positive energy from the entire staff and management which make working at Del Friscos feel like home

The job was demanding and contains a lot of physical effort but little mental or skilled attributes found in many positions. The day usually includes a lot of fast activity with little time for breaks during the actual hours of the job.

Management is geared toward promotion and success of their staff and encourage active engagement, with continuous improvements and training. Generous in benefits and serving of daily family meals for the staff. 

The culture is driven for success and mutual team engagements in promoting efficient, guest oriented service and diversified staffing. 

The job is hard and not really enjoyable but the pay made up for that and the friendly atmosphere and great supervisors made things better - much better.

My review will be brief & direct. DFRG was not the company I signed up for, the company carries a rigid culture that allows double standards to exist in management. They weed out the people that don't fit into their culture. Upper management will do whatever it takes to get a leg up on positive, professional, new management, in the sake of preservation of their position. Upper level management talks "down" & "at" to their lower level floor management team. Which in turn creates a high turnover rate, for management. I've seen 3 managers hired in my 11 months. All 3 moved on, or never showed up for orientation. My training was 100% self-motivating, when I asked for help, I received very little. I had to troubleshoot on my own. My caliber of management is fine dining. My tenor at Mastro's LLC should my loyalty to a growing or declining company. I'll ride the storm every time.

Smiling, greeting and overwhelming our guest.
I learned that you can not please everyone, but you can still try.
Management were awesome.  Bar-none
Co-workers, 3,200 people were interviewed and 250, made it.  They were fun, excited and joyful while being professional
Hardest part of my job was wanting to please our guest while pleasing my co-workers too.  Say the steak was ordered MR, and it was cooked MR, from the kitchen.  Well sometimes peoples medium rare differs from a chef's medium rare.  I am a people pleaser 


Top Job Titles	Average Salary
Restaurant manager 2 salaries reported	$85,000 per year
Sous chef 3 salaries reported	$70,333 per year
Line cook 1 salary reported	$21.00 per hour
Director 4 salaries reported	$81,250 per year
Restaurant general manager 3 salaries reported	$105,000 per year

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