back of house team member

host/hostess

to-go specialist

cook/dishwasher

server

Firebirds Wood Fired Grill

Looks like a high level bar but it’s not down to the foundation it’s not from incomplete liquor orders to undertrained or untrained staff this place fails constantly I’ve realized they will hire to many people constantly instead of hiring knowledgeable individuals in our industry they hire 2-4 newbies and don’t train them properly resulting in less hours for all of us and a marked drop in tips due to poor service. 

My week looked like so Monday-Saturday weekday mornings and the occasional double on Thursday and Friday Monday-Wednesday my hourly rate was consistently less than $10 an hour due to not being allowed to take tables note our bar for prep shifts will be lucky to seat 4 bar guests the entire shift so this fluctuated slightly Thursday was hit or miss but I’ve worked several 12hr shifts and made less than $100 but again depending on the time of year and weather this fluctuated on to Friday and we pick up the pace consistently made $150-200 a night but that was working doubles if your unfortunate enough to work the 4pm and not be a double be ready to only work two hours and make only $30-40 finally Saturday nights I worked exclusively on bartop and consistently made $200+ now for the final conversation I worked no consistent hours it varies widely from less than 20 to 40 week to week but you’ll never see a minute of overtime they would weather you leave a task half done than pay a second of it as far as best times to work it’s the closing shift full stop but this position is basically teachers pet I only ever got it due to the regular closer being sick being late or no showing and this was not a uncommon occurrence but you never got the shift due to merit if your the opener be ready for your beers to be empty lines dirty floors sticky and so much more my personal recommendation is to avoid this place unless your just getting started under that context find the most knowledgeable bartender working under them at the time of your employment and shadow them train with them ask them as many question as you can because the training isn’t gonna help you and management despite the poor training expects you to know it all. 

The people are so awesome and what has made me stay. Management can be very unfair sometimes to their servers in regards to expectations to meet “corporate needs”. It’s a corporate restaurant and all the cons that come with a corporate restaurant will definitely be there.

You can make really good money at firebirds but unfortunately it is very section dependent and many people give up shifts when they’re scheduled certain shifts (FIRE BAR) because they will expect to make less than minimum wage which I’ve personally experienced many many times. There is a little favoritism unfortunately and the GM while very professional can sometimes let his feelings out on the employees unfortunately. 

This place can be very hit or miss for some people which I’ve unfortunately seen and experienced. it being a corporate restaurant, sometimes meeting sale expectations triumphs true good hospitality and your section might unfortunately depend on it.

Working here has taught me a lot of good habits as a lot can be expected of you especially by our general manager, sometimes with good reason and other times not. 

Overall it can be a good place to work for some and bad for others depending on many factors that might unfortunately feel out of your control. Seeing many people come and go I can acknowledge the good and feel it is necessary to also acknowledge the bad. 

One last things also is that during slow season please consider having a 2nd job as it is common to show up and get sent home along with many other servers as over-scheduling people on shifts happen frequently (during slow season) and even if you’re not getting sat tables or making money you're going to be expected to be doing something always.

Working here can be pretty decent. Its not a difficult job as it’s a great place to serve whether you have experience or not. As the nature of restaurants, there are slow days but there can also be great days. It’s the management that ruins what can be an easy flowing job. The management here is nothing but bad communication, favoritism, bad attitudes and laziness. This includes general manager, assistant managers and bar managers. And If they can get over on you, they will. One of my main pet peeves is how management will discuss things with your table and won’t even bother to inform you about what was even discussed. Imagine a table giving the manager a birthday cake and you have the 9 top birthday party and the manager never ever informs you they put a cake for them in the fridge. Now you have 9 people waiting for you to bring out a surprise cake with candles that the manager never told you about. Now it’s awkward and you’re running around looking for it, adding stress that didn’t need to occur. This is just one example of how the management ran here. They’re lazy, unhelpful, and unreliable. And they have a problem with favoritism. They only do for those they want to and want to keep on their good side or only those that have been with the company for a while. You generally do more for them than they do for you. I had decent days here and enjoyed some of the servers I met and even some days the managers would be tolerable. But for the most part, management ruined the atmosphere a lot of the times. If management just treated everyone with the same discipline, fairness and attitude it would be a more tolerable place to work.

Started at Firebirds on a Wednesday. Quit on Saturday. A mixture of the sous chefs parking themselves in the window whining about any sort of hiccup in production without offering solution. My second day as a trainee I get the full blame for tickets running long, fine I understand, get your food out. But a simple walk across the line would've revealed that your SECOND DAY TRAINEE had all proteins ready, but had no idea how to transfer them to plate. I trained myself there, my trainers spoke mainly spanish and would only instruct me when a mistake was already made. Sous chefs, maybe hop off of your post on the window and watch your line and see where your weak links are. Do not scold your trainees on ticket times when their station has protein ready to sell. Instruct your racist crew to speak clear English and actually train someone vs just telling them they're wrong maybe you'd hang onto a few good pairs of hands. Nothing makes a chef cry more than seeing a beautiful steak die over poor teamwork. As a broil trainee I should not be expected to know the plating techniques and side dish procedures to combat long ticket times because you guys are unable to train a proper garnish/expo position. Laziness,  incompetence, and carelessness exudes strongly from your management team and all of you should be embarrassed in the staff you possess and the product you sell. Advice to any diners, order the butcher cuts, that way you don't have some borderline illegal flipping your steak 6 times and cracking it open a bunch to see if it is cooked. Chefs be ashamed of what your line produces, simply a reflection on your poor leadership qualities. 1

I've been with the company for a long time now. I started out as a hostess then moved up. I absolutely loved my managers. They were great and actually got to know you. My old GM was the best! He was great with the guests and his employees. Everyday, he would say good morning to everyone and would have a pre-shift just to get us motivated to work. I loved going to work everyday. It was my home away from home.
 When I started, I was only a teenager. I feel like working here has matured me and helped me understand what it's like to go out of my way just to make someone smile. It's taught me to put myself in someone else's shoes and treat people with respect. 
The job itself isn't very hard. But there is always something to do. You can get really busy and sometimes that can be stressful. 
Recently, we went through new management. I feel like because of this the restaurant is going down hill. They don't care about the guests. They definitely don't care about their employees. The only thing they care about is making the company money. And they do that by taking a lot of things away and/or getting a cheaper version (that doesn't work). We're now constantly out of things and there is no communication. Communication is the key to success. And our restaurant now has zero. And this is because management makes us feel like we don't matter anymore. 
I still go out of my way everyday to try to make the restaurant better. I hate watching my favorite place turn into something that it doesn't have to be. And the guests notice it too. And that is so sad to me.

Serving here is genuinely a decent gig, but there are numerous things I wish I knew prior to applying and ultimately getting this job. Knowing what I know now, I genuinely wish I hadn't accepted this job. The serving, outwork, and what's expected of you, itself is very, very, straightforward. However, if you don't want to work nights, you will have to have a secondary income because you make close to nothing in the morning. Serving here is not consistent $. Almost all the servers have a second job or day job and everyone always complains about not making enough. Management also schedules wayyyy too many servers frequently and does not care AT ALL if you make money or not. If you're looking for consistency/ a consistent stream of income do. not. work. here. In the time I've been here, most I've made in a shift is close to $200. Keep in mind, some servers have made 2/300 dollars a shift. But I expected to be hitting that frequently when I applied and it's never once happened and we're supposed to be an 'upscale' place. So, my experience here has been a little disappointing. There is some managerial drama and server drama, but that's everywhere. Almost all the staff has been there for multiple years which can make it difficult to integrate into the workplace. All that aside with inflation raging, it comes down to the money for me. Being in Austin Landing and being 'upscale' may be alluring. but it's not all it's cracked up to be.  

They start you off with 6 consecutive days of training at minimum wage, where you have to watch a series of videos, take tastes and read PowerPoints. You do not get to taste test or try any of the food, and in fact was told that if I got caught eating bread I would be fired on the spot. The benefits are trash, employee meals only Monday thru Friday 2-4 pm, dine in and one thing only. They ridiculously over schedule servers. On any given lunch shift, I would come in with at least 10 other servers and get 1 round of 3 tables if I was lucky. No more than $40 on a good lunch unless you had a party or closed. And yet for some reason everyone there was still scheduled on a double at least once a week. Alot of times people would get screwed into not having a break between shifts if they had a table or party stay over. Management is a joke and completely inconsistent. All you have to do is know who's managing to know what kind of shift you'll have because everyone manages differently. The male managers love to curse you out and threaten to fire you on the spot for any and everything. My last straw was their response to the COVID-19 pandemic. When asked if we would shut down because we had no business, their response was no, because they didn't have enough money behind it. Does my health and safety, along with that of my coworkers, family, and the general public not matter, compared to the money? And are you really that poorly managed that you can't afford a few weeks worth of dropped sales?

This is a nice restaurant to start your serving career, but know that favoritism and big personalities tend to rule the scene with a full blown dose of restaurant drama. The culture and work atmosphere are mostly positive and team-oriented. The training was good and I felt welcomed and supported by my new fellow coworkers. My main complaints are unfair distribution of hours and sections as well as utter filthiness of the establishment, which was a shame. I think all servers should have a chance to serve both small and big tables, big parties, patio and cocktail, but it’s not like that at the location where I was. Somehow the same servers were always put on parties and always given big table sections and were never in the more difficult and demanding sections like patio or cocktail. They also act like big bosses as closers, which wasn't pleasant to deal with. As for the uncleanliness, it is shockingly dirty and there is so much filth on the glassware, the knives and forks, the dishwater etc etc, the list goes on and on. The guests don’t take note of it because it’s very dark in the dining areas. This was one of my least favorite things, because it’s a bit of a pricier place and people have no idea how filthy their stuff is or how gross the kitchen is. As a close, I will say that there were many wonderful people who worked there that I appreciated and miss today. 

Started off very good, got lucky with an interview despite only a year or so of experience, as they now look for a minimum of 3 years in restaurant, preferable serving. Hours were highly limited, but the Host pay is decent for the little amount of work needed. There isn't much business there anymore outside of Friday/Saturday nights, which are reserved for employees who've worked the longest. 
There is LITTLE IF ANY room for growth. One mistake, and you will be spending the rest of your employment on the slowest shifts with an abundance of other servers, even after months. If asked to become a server from another position regardless of time with the company, management will agree, then wave you off indefinitely. 
HIGHLY picky with hires. If you chose to apply, do so on indeed when there is a position available, then make an appearance during weekday mornings with a resume in hand. DO NOT CALL. Managers despise calls, and will become highly irritated at callers(and hosts). If you need an easy part time job, however, this would work. The coworkers at the Fort Worth location are amazing.

 I was really excited to work at Firebirds when I got hired, it seemed like a great place to work. The training was very helpful, and I feel like it set me up to do really well the first few weeks, but then it just gradually got worse and worse. Managers are very rude, and do play favorites here as well. They don’t care about your life outside of work, and don’t make cuts properly so some people get stuck making No money. Managers are all about “staying positive” but can’t keep a good attitude themselves. Overall it’s not a great place to work due to the managers and the way they run things. If managers did a better job with employees I’m sure it’d be a much better company.  It’s in the company’s values that employee’s are just as important as everyone else, but it doesn’t show in the workplace. It’s all talk. Don’t let them take advantage of you here because they will.

Top Job Titles	Average Salary
Back of house team member 208 salaries reported	$17.88 per hour
Host/hostess 108 salaries reported	$14.61 per hour
To-go specialist 53 salaries reported	$15.64 per hour
Cook/dishwasher 35 salaries reported	$17.11 per hour
Server 10 salaries reported	$21.75 per hour

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