line cook

kitchen manager

assistant manager

accounts payable specialist

assistant restaurant manager

Flanigans Seafood Bar and Grill

I was one of the best in my position. I greeted every customer who walked into the door, sat them accordingly and to their accommodation, keep seating flowing so the restaurant had smooth and efficient turnover. I would take menu counts and pick up menus around the restaurant and place in the according area. I made sure the busser was aware of what tables needed to be cleaned. I walked around communicating menu counts to the management and kitchen. I also aided waiters/waitresses in their duties, and performing requests from tables. I ran food when needed. I also 

Management was haphazard to be honest. I had good relationships with my managers. However, many a time slack had to be picked up by the workers, including me. They could be unprofessional and managers were changed much too often. Sometimes putting the blame of their mistakes on people below them. But, certain one were very helpful and motivating and did a great job at the end of the day.

My co-workers were very enjoyable. I had a great relationship with nearly all of them. We worked as a team and helped each other when we could lend a hand while also excelling at our own duties.

The hardest part of this job was picking up slack from management and sometimes keeping waiting customer's level-headed and dealing with demanding regulars. But I was always able to overcome these trials and somehow have customers leaving with a good sense of comfort.

The most enjoyable part of the job was the workflow and relationships with customers and co-workers. There are many regulars that would come in and you get to know them more and more each visit. There was also good rallying and motivation.

I came in excited and what to work. Had a advancement help over my head for months but found other peoples issues as to why they wouldn’t advance me, etc. Don’t bother trying to help when you have a migraine because manager will scream at you in front of coworker to where guests could hear from inside kitchen all over throwing out an empty container. Not to mention you will be called and talked down to if you do not show up for a shift you emailed manager, released, and told manager in person you would not be  there 5 days in advance because it was outside your availability. Then receive the comment “you’re doing this and you want to be a server” (after being told they would promote since December). Got scheduled 2 days was told 5 days was not enough and if I open up my Saturday and Sunday I could be put in server training and get more shifts. Neither ever happened for two weeks. Eventually they gave me additional hours, but still did not fulfill what the promised from back in December for serving. It was great at first but became emotionally draining and not worth the mental games being played. 

What is the best part of working at the company?
The flexibility with the schedule. Also the staff, and the entire managing team are phenomenal people. They listen to you and help too resolve any issues you may have in a responsive manner. Over all Flannigan's is a terrific company to work for. I highly recommend applying today. 


What is the most stressful part about working at the company?
The high volume off food produced is a little stressed. However Flannigan's does it correct. It is an excellent place to gain line speed and accuracy. If the managers truly doing his job they don't let garbage pass through that window. It was one of my favorite places to work in my  20 + years of cooking. Go get a job today it's a great place to hone your skills.

What is the work environment and culture like at the company?
Work environment is fun and playful and serious at times when needed to be. Everyone is very chill and down to earth it's like a family/ party atmosphere. Everyone's really caring and thoughtful.

What is a typical day like for you at the company?
Well I cook so I would show up about 15 minutes before my shift see what needs to be prepped If at all load up the line and get right into it and cook for an entire shift, which could be at 8:00 to 10 hour shift depending on the night. It's not for the faint of heart

Staff and management were extremely rude. Management did not care about their employees or their replacement. New employees were treated unfairly and never got proper training and were often trained by other employees who were in training themselves. The environment was very toxic and no one liked each other. Staff talked behind each other's backs and would make false reports to management. All blame was put on to new employees even when they were doing their job correctly. Servers are extremely rude to the hosts and acted very unprofessionally, taking frequent breaks to vape in the bathroom. Servers would not do their side work. The dining area was never cleaned properly and hosts were often forced to bus tables on extremely busy nights just to seat the next party. Often there was one host on duty during the beginning of the dinner rush and servers were forced to seat people while not following the rotation then blaming it on the hosts. The kitchen was always overworked and employees in the kitchen were also treated very unfairly. I am in high school and was harassed on multiple occasions by older men. Management did not care despite claiming they had a "strong policy" against employee harassment. I felt no sense of belonging while working at Flanigan's. Overall a horrible environment.

I used to work at the Doral location. Training is very intense, more than any average restaurant. You will need to complete a ten days training, and you are require to test every single day. You need to learn every single dish, ingredient etc. I thought the compensation was going to be worthy.
Although, it was a rewarding experience on a personal level, the company culture is bad to say the least.
The do not believe in empowering employees, therefore, managers are needed for every single petty thing (to change the channel on a monitor for example). The staff traininer at this location is very unprofessional, she curses out a lot, management makes you eat in the back of the restaurant where everybody (including managers) smoke ciggarrets. They force you declare 15% of your sales in tips regardless if customers let a tip or not, so sometimes you will end up over declaring income, and tipping the bus ser, bartenders, and food runners on a tip you did not make.
On the positive side, you work with some cool people, and you enjoy interacting with different type of people.
You only get 10% discount on personal visits, and 50% off on shift meals.

Couldn't stand working at this place. All they had me do is close every night I was scheduled. They aren't very good about giving raises either. I took over the grill for somebody who passed away and learned the grill in literally 2 nights. closing every shift is what bothered me the most. I live in delray and would drive 15 miles to work and 15 miles back to delray. I thought I did a pretty good job and caught on pretty quickly and felt I deserved more from this place.  Definitely needs to be more opportunity and more care for the people who bust their butt. I left flanagans to go make 14.50 an hour in delray, which is where I live anyways. I made 13 at flanagans and got no raise after 6 months. I've been at my current job since November 2020 and moved up to 16 already. Thats literally 1.50 more an hour in about 8 months. I couldn't even get 50 cents for my hard work from flanigan's. They seem to only care about the customer and not so much for their workers 

Flanigans is a very friendly environment. its a local bar where regular frequently visit. They have a jukebox where customers are able play their choice of music which provides a comfortable environment that makes them feel at home. working here for a 5 years have taught me, besides great customer service, how to build meaningful relationships and how to comfortably communicate with anyone. I've also learned how to anticipate customers needs, to prioritize effectively, and to multitask under high levels of stress. Working long hours with co-workers has also helped me in building relationships and taught me the importance of teamwork. the hardest part of the job would be dealing with stress and high volume of people, but with teamwork and a calm demeanor anything can get done. I enjoyed providing great service to customers to the point that they would come back just to see me and enjoy my company and service

What is the best part of working at the company?
Pay is higher than the majority of restaurant manager positions in South Florida. 

What is the most stressful part about working at the company?
Write-up policy. Every manager is required to write up two employees/week. This includes supervisors and corporate. Every employee from the ground up is walking on eggshells as a result. 

What is the work environment and culture like at the company?
Strict and close-minded. It’s their way, no questions asked. It’s a work-first culture. If you have a family or any kind of outside obligations (volunteer work, coaching, tutoring etc) this job is not for you. The schedule isn’t consistent at all. 

What is a typical day like for you at the company?
10-12 hours on your feet, solving customer complaints, scheduling and staff issues, food presentation, throwing out drunks, writing incident reports and balancing 15-25k in sales each night.

I stayed at this job for as long as I did because I had bills and for the most part they respected my class schedule, but the workload made it impossible to complete said classes. Be prepared to leave Saturday night at 4 am and open on Sunday morning at 10 am, and have your phone blown up at 8 am by the managers asking if you know you’re scheduled that morning. They know it’s a heavy schedule but they’ll still schedule you to close and open. Can’t call off, get written up. They yell at you for snacking but you don’t get an official meal break. I was hired for full time and left my previous part time job for this one and I was never scheduled anything above 30 hours. They also scheduled me to cover for positions I wasn’t hired for all the time, lower paying positions at that. Most coworkers are nice but overall I wouldn’t waste my time applying here.

The managers need to be more qualified. At my location they’re over stressed and project on their staff. They do not care about you or your well being at all. They treat everyone like garbage and honestly it does nothing but make their jobs harder. If you treat everyone like they’re disposable that’s what you’re going to get. A bunch of people filtering in and out of your store. That benefits no one. They give no positive acknowledgment but want you to do back flips and walk on water for them. Very hostile environment from them. Not the staff, the staff was great. Customers are good always but they get more then their fair share of guests who go just to complian for a free meal because they know flanigans will give it. Shame. I’ve been going b here since I was a baby with my family. I expected better from this company. 

Top Job Titles	Average Salary
Line cook 26 salaries reported	$16.94 per hour
Kitchen manager 1 salary reported	$4,000 per month
Assistant manager 18 salaries reported	$56,889 per year
Accounts payable specialist 3 salaries reported	$25.00 per hour
Assistant restaurant manager 4 salaries reported	$58,250 per year

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