line cook

restaurant manager

executive chef

bartender

sous chef

G Hospitality

HIGHLY do not recommend working here. As respectfully as I can say it, this establishment is extremely unprofessional and toxic. Unfortunately, everyone speaks poorly of everyone and there is absolutely no support within management. The highest turn over rate for a company I have ever seen. Absolutely no security in your position what so ever. I watched people get fired left and right for the smallest of things that could have been corrected. While others that NEEDED to be fired were kept and sometimes even promoted. It sounds silly but favoritism was seen all day everyday; regardless of needs or right from wrong, if you were a favorite you were put before and trusted over others. In this company, you won't be supported, but will be disliked if you speak up for yourself and what is right. Avoid the company as a whole. You will be so so undervalued and unappreciated, it is not worth it. 

Co-workers are nice. Upper management does not like to help you at all except to fill a water glass. They dont like to listen to feedback from the guests about the food/drinks and making simple requests is usually a hassle for us. The drink menu is never up to date, and they are never ahead of the game when it comes to changing things for the seasons. They will fire you if they dont like you any chance they can get, and do not show appreciation to the people that do stay there and work hard when the place is understaffed. Selective free meals for the FOH, BOH gets to eat whatever they want. Very unprofessional upper management. They even allow dogs to hang out in the kitchen on a daily basis when they need to pull management from other places to keep this one running. At least the dog gets scrap steak and rice for hanging out there all day.

Management is hostile. Between the GM and the kitchen manager, they are awful and rude. They’ve both had multiple complaints about them for aggressive and hypocritical behaviors, yet nothing happens. Don’t apply. Turn over rate is so high, it’s a joke. Would be worth it to stay if money was good, but it’s not that profitable at all. Summertime is dead, yet they think it’ll get busy with lame promotions. Haha. Wintertime is okay, but still not that great of money with the horrible management. If you like getting scolded and insulted for every mistake and never acknowledged for good work, apply. But I don’t recommend it at all.

This place is ok to work at.  They currently own 4 restaurants and are looking to open more and go corporate so it is in a bit of a transitional stage and at times it feels they are trying to do too much.  this is evident in the lack of communication there is between owner to manager to servers.  My times there is a new promo or even a new menu and the servers and bar staff are unaware of it until half way through the night.  However the management is nice and the people you work with become your best friends.

Long hours but worth it, especially in the warmer months. I’ve learned a lot about the service industry through working at the Rooftop at the G, from server in an upscale atmosphere to learning to lead the team. Management has been  great. I think a lot of restaurants struggled a bit through the pandemic and we’ve gotten back to a full staff and a great management team. 

This company has an extremely high turn over rate. Severely lacks consistency, management is almost nonexistent. All employees are miserable, probably due to no appreciation and staff shortage, employees are overworked and not allowed any type of break. No employee meal or discount is allowed either. Attempting to be fine dining but falling comically short. Don't waste your time here.

THIS PLACE IS A JOKE. EVER WONDER WHILE THE PARKING LOT IS  ALWAYS EMPTY. THE FOOD IS BLAND AND BORING.  ALSO OVER PRICED. YOU WOULD BE BETTER OFF GOING TO A NURSING HOME FOR DINNER.  ITS THE MIDDLE OF WINTER AND THE ARE STILL RUNNING THE WINTER MENU. LAME. THE KITCHEN STAFF IS A JOKE. NO ONE WORKS OR KNOWS BASIC COOKING SKILLS. WITH ALL THE MONEY THEY DUMPED INTO THE BUILDING THEY COULD HAVE AT LEAST HAVE FOUND A KITCHEN MANAGER WHO CAN AT LEAST MAKE  CHICKEN STOCK.

The staff that works below upper management is amazing to work with. However managers are treated like they are slaves. Expected to work 6-7 days a week for low pay and no job safety. I strongly feel as though they do not respect the lives of their employees and only see them as a number on a paper. That being said there is a lot of great professional experience that you can learn from here. It is very high paced and we strive to have the highest quality and standards.

What is the best part of working at the company?
Nothing at all, it truly sucked

What is the most stressful part about working at the company?
All of it, nothing was good and the owner is an not polite.

What is the work environment and culture like at the company?
Horrible and all about who you know

What is a typical day like for you at the company?
Stressful, aggravating and not fun at all

I worked long hours to feed the needs of customers and management. I learned how to work with other cultures and diversities (me being form Jamaica). The most enjoyable part of the job was meeting former President of the United States Barack Hussein Obama.

Top Job Titles	Average Salary
Line cook 21 salaries reported	$20.83 per hour
Restaurant manager 8 salaries reported	$73,125 per year
Executive chef 7 salaries reported	$85,714 per year
Bartender 5 salaries reported	$23.50 per hour
Sous chef 6 salaries reported	$62,167 per year

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