server

line cook/prep cook

food runner

front of house staff

bartender

Fit2Run The Runners Super Store

As it stands with the reopening of the restaurant back in October 2018, there are five working positions at the SMG theatre in Redlands. Kitchen, Bar, Box Office, Food Runners and Servers. Kitchen deals with cooking and dish-washing. Bartenders serve alcohol and take some food orders. Box Office is a mainly relaxed job that deals with ticket purchases or complaints with customers and greetings. Food Runners make up the spine of the entity, as they deliver the food and greet the customer and clean the theaters. Servers are there to take the orders of the customer and facilitate their needs. 

Management: Job needs are simple enough, but where the disadvantages of working at this company come in is when Management understaffs their own employee's and essentially doesn't even know how to run their own business properly. The current management, which are holdovers from the previous company, Kirkorian, are some of the worst you will ever work with because they do not know how to properly run the new company, which is a restaurant. 

Employees: Employee's on the other hand, mainly servers, are some of the laziest and rudest co-worker's you will ever work with. They do not know the meaning of working as a team and do not step up to the plate in terms of helping out employee's if they are falling behind. Food Runner's mainly do all the work. (which is prescribed by their duties) They'll pre-bus, clean and serve the guests their food. They do falter behind (mainly due to understaffing) so they are also to blame when food and drinks are running behind. Box Office, Bar and Kitchen are good jobs if you're looking to acquire work experience or are looking to find work that has an open schedule. 

Scheduling: SMG mainly has an open availability for the most part so long as you can give them weekends or other busy days at a minimum. They will work alongside your schedule and not theirs. (Holidays are always required work days and no holiday pay or time and one half is given on any federal holiday)

Hours: All positions are given around 6-8 hours depending on your scheduling every day you work. Hours are also dependent on your availability as well.

Pay: Kitchen is paid around $12-13 an hour and all other positions make minimum wage. Servers, bartenders and food runners are all tipped, but food runners are tipped the least with an average of $25 in tips every 2 weeks. Servers and bartenders can walk away with more money than that in a night or make no tips at all, depending on the service and mood of the customer. Overtime is given if you work more than 8 hours but the company lets you go before you can reach the 8 hour mark so don't expect to obtain much overtime.

Job Advancement: None. Management will place you as a trainer with no increase in pay while you are doing extra duties and extra work for having a "higher" position. Don't expect a raise or increase in position at this job, even if you excel in the workplace.

Overall: If you're looking to continue to work in the restaurant industry or need a first job or a job with open availability, this is the job for you. But if you're looking for a high paying job that is rewarding and is a job where you can climb the latter, it'd be best to apply elsewhere. This is a good job for a high school student or even a part time college student but this isn't an indefinite job that you'll want to stay at for more than a few months.

Going into applying here I wasn't fully aware as to what to expect working as a line cook, I quickly found out though that being assigned to salad/dessert station, that A) you have to quickly learn to either sink or swim B) you need to be asking a lot of questions to either your manager or other staff working with you as to what tasks you need to do as management during my time weren't always fully transparent with how much needed or was expected to be completed task wise. 
While it was a mistake on my end not asking more questions it was in greater part the way I was trained and managed, for starters, staff training staff who haven't been taught how to fully and properly train someone became the clear underlying issue in not only how I was trained but how others who were hired on after me learned and struggled within their days there. My training consisted of learning on the spot of course which is expected but with my station being both salad and dessert there were a lot more factors going into prep work and if you didnt ask enough or were taught on how to do your stations prep you may mess things up for the person who works your station next. It took well into a full month for me to fully learn my station and grasp what all the duties and expectations they had for me when working. Management was fair and understanding when communicating with them but again my training from back of house management made it frustrating at times as I was told I would be able to get trained on another station and the day of was told I couldn't since they had over assigned training for it and I was never given an opportunity to learn it from management again. For us you had to make or find the right times when you could bounce around to try and learn other stations from your team members and during my time there being the summer season it was very difficult to find that time. It took until around the start of September for me to be able to start learning some of grill station but by then though the lack of training made by management for me to be able to further my experience had caught up as now we were over staffed since our management had hired on way more people than what we needed, hours were cut hard for those who only knew one station and even after voicing that I could work both grill and salad/dessert station my schedule was down to just 1-3 days a week mostly being nights and even then some shifts I would get cut early one instance being only an hour into my shift. While I understand the hour cuts were expected to happen during the slow season it still was a frustrating time knowing I could work more and wanted to work more but the training I was given from back of house and lack of recognition in that made it hard. While my fellow co workers made working at Studio Movie Grill an enjoyable and barrable during the hard and stressful times from busy service I still felt after leaving from there that with everything that happened I could've used more training to grow my learning and understanding there and that for how much work we had to handle during the extremely busy summer season pay felt lacking for how much we had to handle during it all.

The management and overall environment were great to begin with. Management was chill and understanding, easy to talk to and since they ONLY promote within the company you can be confident your manager understands you and how hard you work. The only issue with only promoting within the company is the management is usually very young, some of the new managers don’t take their job very seriously or just aren’t great at managing yet but they’re trying so I won’t say anything worse, still some of my favorite managers to work with. And the over all community and environment is amazing across all locations. You can expect to make friends as soon as you start (if that’s something you’re interested in). Servers love to hang out outside of work and it can be great to destress and talk and get to know your coworkers. Best part of the job was feeling welcomed and making those bonds with people you otherwise wouldn’t have met. Issue came with hours and pay. (Pay is typical server pay so $2.13 an hour) Your hours can vary, by a LOT. If a popular movie comes out you can find yourself getting the opportunity to work so much and maybe even over time. Which I think is great but it doesn’t last long. You can go from full time to less than part time in maybe a week. Majority of the time I worked there hours were slim. And the managers do nothing to help. We were expected to have a minimum amount of staff, my location however did not get as busy as other locations so I would argue we didn’t need to be fully staffed except for summer. I would expect management to agree and say so to corporate but they didn’t. They would get emails if we weren’t 100% staffed and instead of saying “hey we don’t actually need that many servers because our servers only get 1-2 shifts a week” they would just listen and hire to the max. We did not need fully staff, ESPECIALLY servers, servers tip share so on days not as busy you don’t need as many servers. So on slow weeks you might have 3 shifts and then when the week starts you go to those shifts to see there’s hardly any guest but there’s a lot of servers. They’ll make cuts and you can either fight to keep your hours or go home early and make nothing expect for hourly pay. But if you do fight to stay and many others don’t want to leave either it might not even be worth the money because again all tips are shared. 1 or 2 servers leaving can be the different between making $60 for a full shift for $100 on that shift. There was a time were all servers only had ONE shift a WEEK! Multiple weeks in a row. Because we were so slow and they were STILL HIRING! They hired 4-6 servers while we were getting 1 shift a week! I loved the job so much, loved my coworkers, my managers (despite their faults) and just what I did but the inconsistency in hours and money just wasn’t worth it. If you have bills this job might not work for you.

It's very apparent that this is a company out from Texas making their way in California. What I mean is that if you're used to more hands on, understanding, touchy-feely, and well benefited employment experience that a lot of California companies provide, you're going to be in for a surprise. 

This is a job that will become the #1 priority in your life. School and personal life will be pushed to the wayside. Almost immediately my schedule was overwhelmed. They do start you off flexibly, but will pressure you to take on more hours and cut into your unavailability if you give them the chance. THIS IS NOT A JOB FOR PUSHOVERS. If you're a people pleaser, highly dedicated, willing to throw yourself at the wall for your work, and need plenty of hours, you will do well here. 

Management is very friendly face-to-face, but you can tell they have their favorites. If you're more socially inclined and can get on peoples' good side, climbing up won't be hard. Progression in the company is determined half by ability, skill, and work ethic; the other half is determined by how well you can schmooze with superiors. Don't expect to let your work do all the talking if you want to work your way up here. You'll basically have to be a miracle worker if you want to gain promotions while keeping your head down. 

Workplace culture is endearingly crude: a lot of swearing, dark humor, and good commodore happens behind those kitchen doors. With how busy and overwhelming the weekends and big premiers get, you have to have a good head on your shoulders to be able to get through it.

I've been working at Studio as a server for two years now and don't feel as though the money and tips I make are worth the stress of the overall duties and job itself. Managers expect servers to work overtime without the actual pay for it, while also getting little to no breaks after being on our feet all day long. My fellow servers are one of the only reasons I continue to stay because at the end of the day, I really need the money. The company doesn't seem to have their employees' best interest at heart, but instead focus on making more money for the company while paying servers next to nothing. Some days are definitely better than others when it comes to tips, but money also isn't very consistent. Throughout my time here, I've learned that dealing with rude and ungrateful guests who hardly tip minimum gratuity just isn't worth the energy or hassle of the job as a server. We are considered the department that take on the most responsibilities, yet get paid the least, which is very unreasonable and unfair for the amount of time and work we put in on a daily basis. We also have no other choice but to tip out runners, who barely do their assigned job, yet still make and get paid way more than us. After numerous conversations with managers and upper-management, nothing seems to change and we are the ones still getting blamed for every little thing that goes wrong. No one seems to understand it from our side, but feels like we are just making excuses for why we aren't getting paid reasonable wages. If I knew this is how working as a server here was, I definitely would've reconsidered applying.

You don’t get breaks not even one in an eight hour shift I think that’s illegal but that’s the way they do it there.  Once I worked a nine hour shift didn’t get a break because they kept telling me they were going to let me leave soon and they never did. at one point I stopped to eat some food really quick two minutes later I’m getting yelled at by the kitchen manager to stop standing around and go run the food( I understand that stuff has to be done but guys it was not even two minutes) and I explained to him that I hadn’t eaten  All day and All he had  to say is well I haven’t either so you don’t get to.  you get paid way less than minimum at least when I was there which wasn’t too long ago about three years. Tips are shared between the runners kitchen and servers so you get like .3% of all the tips which is really nothing. The managers aren’t understanding or comprehending when it comes to not being able to work/calling out.  You don’t ever get vacation maybe like a three day weekend once a year and you have to work weekends Friday Saturday Sunday there are no exceptions for some of you that may be fine but I like at least one weekend day off . You get yelled at for  stopping for one minute  you can barely even drink water.   Servers are extremely rude and feel superior to everyone when it shouldn’t be like that they should be nice and  respect others.  I would never work here again or recommend this job to anyone.

Honestly this job was so bad I only lasted a few months. The management was terrible. The training was horrible. They trained you once and expected you to start selling tickets. They never listened to your schedule and didn’t care if you were sick. The kitchen safety was questionable, and the equipment was gross and dirty. Also never really worked. There were many problems they wouldn’t fix. Leaking toilets, broken seats. And the amount of rude customers I’d have to deal with was plenty. They never trained you well enough so half of the time I didn’t know what was going on. A lot of the employees were rude and the managers were clueless. You never got a break. (even though that is illegal.) and most of the time I was dreading going to work. I had sibling who worked here also and they were taken advantage of just like me. $8.25 isn’t enough for someone who was trying to save for the future. They also made me close the theaters when I was 16 and legally I had to be home by 11 due to curfew. I talked to the managers and they said they wouldn’t schedule me for later. They never listened so after that I quit. This work place is the literal definition of a corporation taking advantage of their workers. That’s why they hire mainly teenagers. Overall just don’t apply. 

Every day you came in, you had to clock in exactly on time with only a minute or two space on either side for early/late clock in before you were penalized. During busy days, you were all over the place from start to finish, and there were never enough people where you needed them. I learned runner, drink station, expo, and turn team, when I was only supposed to be a runner, on week 1, and by week 2 was actually being scheduled for drink station without the update in pay to go with it. Pay was low, and I was being paid for part time work while working well over full time hours. Managers did not give a half a care about the employees, and we had to look out for each other. After I left I came back in to see a movie with some friends and was told I had to leave the premises and not come back for six months because, according to the managers, I walked out during a shift and was fired. After I heard this from the woman, was sent a new shift that had me on it. I asked the manager what that meant and they said as long as I 'promised never to do it again, I could come back.' The incident in question was when I clocked out after finishing my work, almost an hour after I was supposed to be out, and they said I walked out mid shift. Since I have left, the company has been completely overhauled, but the experience I had left a bad taste in my mouth and I would not go back.

An OK first-time job; fast-paced, highly social and physically demanding. Movies are paired with a full-service food and drink menu. There is a variety of jobs; front- and back of the house, servers, management, bartending. If you're a student, a flexible schedule is their biggest pro. You're given free movie passes up to 4 people, but only on certain days, hours or movies (so very vague). Also, you're given a 50% discount on food and drinks (excluding bar drinks). But, and it's a big BUT, there is very poor management; a lack of communication, leadership and encouragement for employees causes a rapid downfall in motivation and initiative. There is little career advancement and you're given just a minimum hourly wage. Runners get the divided 2% server tips, which is basically nothing. So, please don't be attracted to so-called "tips" description. There is almost a constant staff shortage, which causes hard working employees to exhaust themselves on the job and quit. For a company that claims to value their employees, it is in practice, barely noticeable. The cutting of employee hours and forbidding overtime salary to make up for company losses has made me highly re-consider my job. Money seems to drive this corporate company more than employee morale and satisfaction.

If you come in the morning, you begin the day by rolling silverware and setting up the drink station. You pick your handheld device to use to take orders, then greet every guest and take their orders. After taking their orders, if you have time/chance, you go bring them their drinks/food. During the movie, you have to pre-bus their tables. 50 minutes till the movie is over, you drop the checks to payout. When the movie is over and all checks are paid, the runners clean whatever is left, and servers wipe the tables. This cycle continues all day until you are allowed to go home. In order to refund or discount anything, you always need a manager, and sometimes they are not around so it makes the job more stressful since the customer is waiting for you. Most Co-workers are good workers, however there are some that slack. 
    The hardest part of the job was dealing with upset customers, when the reason they were upset was not your fault. In this job its team service, so no one is assigned a specific table or anything, just take orders and help out pay checks. In any case the best part of the job was watching all the new movies. 
   This job taught me how to interact with all kinds of people and develop better communication skills. Since it was my first job, I learned how the work industry functions and how different managers can be from one another.

Top Job Titles	Average Salary
Server 30 salaries reported	$19.80 per hour
Line cook/prep cook 22 salaries reported	$15.94 per hour
Food runner 28 salaries reported	$16.40 per hour
Front of house staff 24 salaries reported	$59,632 per year
Bartender 2 salaries reported	$25.00 per hour

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