server

shift manager

grill cook

bartender

snack bar attendant

Genghis Grill

For the morning shift, I would have to make sure things were clean, set things up for when customers come, and prepare all the drink stations along with little things like turning on TV's, cleaning windows, and taking off the chairs from the tables. Then while we waited for customers we would fold napkins or find something to clean or dust off. Then when customers came it was a normal waiting job, took their order, gave them 100% customer service.
 
The night shift was similar, just backwards. For example, at the end of the night we would set everything down, turn off TV's, put chairs on tables..ect. The management was very disorganized, each manager said a different thing and confused all of us, and then they would yell at us when they got yelled at, although most of the things weren't anything we were doing wrong. We were short staffed all the time, no one wanted to stay more than a week-a month. My co-workers were great because we all had this common ground that we couldn't stand the job.

 I would say the hardest part about my job was that I was a full time student and I was already working 5-6 days (not including doubles) and they wanted me to work more and I couldn't, I needed to maintain my grades at school. I felt tired all the time and too overworked. To the point where I eventually couldn't take it anymore, especially the disrespect from managers and customers. The most enjoyable part of the job was being a waitress, and interacting with customers to make their day brighter or just to give them a good laugh. I loved interacting, and I am really good at small talk so they enjoyed me too.

I would say what I learned at this job, was how to work with managers that all said something different about how to do our job, and I learned so much patience. I would get extreme rude customers that would curse at me for asking them what they want to drink and I learned to deal with those kinds of people and not let them get to me.

If you prove that you are a valuable employee with loyalty and constant hard work and dedication, it will pay off for you at this company. I was able to start this job at 16 as a host my first, became head server and bartender when I turned 18, and at the age of 20 I was able to become manager. Working here was a wonderful growing and maturing experience. A wonderful first job as the job was quite easy and all that was required of you was having a decent work ethic. The upper management was not always the greatest. They were never strict enough to ensure all well-behaved and high performing employees were recognized and taken care of. If you were a slacker, you were never really penalized and your failure to perform your job duties in general or doing them well was always put on everyone else's shoulder's. Staff meetings were rarely held. Half the time a new menu would be introduced with no prior discussion with the staff as to what the changes were; half the time you were first informed of this on your first shift after they had come out. And I feel the need to exaggerate this again--discipline was nonexistent. They were so obsessed with their turnover rate that terrible employees were never reprimanded. If side work was left unfinished, it was the closer's duty to ensure it got done. Manager's would be informed, but they would either gently say something to the slacking employee or nothing at all. Attendance policy was a joke. There was one in place, supposedly, but people could not show up for their shifts or call out without sufficient reasoning and the rest of the staff on the shift would be forced to pay the price of being short-staffed. No one was ever fired for this, nor being a good employee or doing their job well. This company needs to replace all management with true professionals and stop letting everything slide by.

As a host the first time I would always do was check to make sure the host stand was cleaned and full of supplies.  If there was anything missing I would have to check the stock room and get the supplies. I would also have to check to see if there was any clean bowls and if there was I would have to dry them off and organize them. If i had a morning shift I had to wash and dry off the numbers they give the customers and organize them in number order. Throughout my shift my main job was to greet and sit customers down at designated locations organized by the floor chart, a chart that showed the rotation of servers so they got a fair share of customer, and mark down what the customer bought(small, medium, or large bowl.) As well as sit them down I also had to give the customers anything they needed while they ate. The management wasn't anything impressive the two managers seemed to be doing nothing during the day and morning shifts, while the servers and hosts did everything else.  It was a good workplace environment, the servers were great people who make the job a nice place to be at. I learned how to get over my anxiety while talking to someone or a customer first, also to work hard at my job and that everything is an excuse, and I learned better social skills as well. As a host the hardest part was making sure each server had the same amount of customers, and making sure no server had too many customers. As well as knowing what each server specializes in. The most enjoyable part of working at Genghis had to be getting to know the servers and communicating with the customers.

What is the best part of working at the company?
Friendly staff and management is helpful and supportive. The food concept offered makes for a fun and simple shift for servers and bartenders. Great place for first time servers and bartenders to get needed experience.

What is the most stressful part about working at the company?
No stress!! Show up on time and be ready to work with a good attitude and a smile and you will have no issues with staff or customers! Laid back environment but also hard working to provide the best dining experience for customers to enjoy again and again!

What is the work environment and culture like at the company?
Front of House staff and Back of House staff work together cohesively, management is always there to support and listen to staff, there are no bad attitudes or judgments passed within the staff. Can’t ask for a better work family!!

What is a typical day like for you at the company?
As Bartender I opened the bar and dining room, I served two sections of tables for guests dining in, as bartender I made all the alcoholic drinks for the bar and dining area, took to go orders and packaged online orders to be packed up. Of course accompanying servers assisted with online orders and running food to help bar. Made sure to complete running side work during the shift and cut work at the end to set the dinner shift FOH employees up for success.

Running an organization, especially a restaurant, takes a good attitude, always!  The best part of my job is developing a team and fighting everyday to escalate the brand to a different stage in hopes of building sustainability and longevity for the business.  The hardest part is life....people run our business, from the back office to the front line troops and life happens to everyone.  It's difficult to keep everyone's life, personality and desire in "happy balance" to execute a great experience to a customer or fellow team member.  Managing people is the biggest battle.  Finding the right people who can conquer life and deliver 100% during battle is the magic.  The best part is going from good to great because we all learn how to break ceilings and win and in the same breath the best part of an organization is going from bad to ugly because the lessons learned in this phase is life changing and teaches you more about what you tolerate and puts you in the limelight to drive change, to be the drive that gets you back to the the good to great road.  Those who can't stay down but those who rise are the people you want on your team.

I met my wife here and we're still happily married to this day. The job itself actually had a very light workload compared to other restaurants and the tips were very good, averaging approximately $12/hr in 2019. Typical day at work starts off with setting up drink stations, then serving, and finally cleaning up and breaking down drink stations. That is if you work a full shift. I learned great customer skills, communication skills, how to operate a payment station, and how to work as a team especially. Great for developing social skills. Management was mostly really good, except there was a high turnover for restaurant managers and eventually you encounter a really bad one inevitably. Workplace culture was present, you knew what was expected of you and the values you represented. The atmosphere was also really nice. Hardest part of the job was crowded rushes which were few and far between. The most enjoyable part of the job was the colleagues. It was nice to get to know and work with them for the most part. Overall, the job is very well-rounded, pays well (which was a big priority to me), and it was manageable, yet still challenged you come a rush. I would highly recommend it to high school or college students. Definitely better than minimum wage or fast food jobs.

a typical day of working at genghis grilll can be very overwhelming, and even beyond stressful at times. labor is unfair, and so is the management. dishwashers are assigned to keep up 2 different sinks at a time as well as bussing our own tables.on some days we have our regular assigned duties, and also will get assigned another employees duties, casing our work station to get ridiculously backed up, and cause problems. the management never take time to help when its really needed, other than helping the grillmasters get food out as fast as possible. as far as i'm concerned without  a dishwasher receiving fair labor conditions things can get pretty ugly without bowls being cleaned properly, as well as cups not being out on the floor ( clean ) when they need to be. especially when there is one dishwasher on the clock, and there nobody has time to even help, because their hands are already full. managers will literally walk past a dishwasher while they are struggling, and wont even put in the slightest effort to do anything to make the employee feel better. i wish the managers could really ste up their game, and speak to employees as an equal. not a slave

My typical day consisted of arriving to work 10 minutes early to prepare for my shift. I first started from the outside to ensure that everything is presentable and then I worked my way to the inside. I set up the three compartment sink, and sanitizer solution, I stock the fruit, ice, beers and liquor. I then proceed to check the communication book for any new information about the work week. After I complete all my preparations, I then prepare for the arrival of guest. Upon departing my shift I ensure everything is stocked and ready for the next shift.
I learned quiet a bit bar tending, I learned great people skill, I learned to effectively communicate with coworkers and the management team. I learned how to properly pair food with wines and other alcohols. Most of I learned how to become an amazing mixologist!

My coworkers and management team was absolutely amazing. They emphasized on teamwork and communication to ensure the shift goes smoothly!

The hardest part of my would changing a keg, they are so heavy!!

My most enjoyable part of my job was being able to help make new drinks for the future menu!

The recently fired Regional Manager was absolutely awful. Business was so bad, the restaurant just ended up shutting down. So anyway, I'll just tell you what he was fired for and allow you to draw your own conclusion. They finally got rid of him after several reports of se xual harassment, money fraud, yelling at the employees, yelling at the customers, and being a horrible person. It was awful. He made many people work twelve hour shifts days in a row and refused to give any breaks, unless you were one of his favorites. It only took corporate DOZENS of reported complaints to fire him, and by then business had dropped to nothing. So they were forced to shut down, and decided to give all of the employees about a two-hour notice. The co-workers were great, the customers are less inclined to tip as much as at a normal restaurant because they are required to fill their own bowl with food, and I learned to never continue to work in a poorly managed environment, because odds are the people higher up aren't much better.

Absolute favorite job I've had. All the crew members are easy to get along with and love to work just like I did. Not the sort to give up when things get crazy and trust me they will! Genghis Grill is a fan favorite in this area and people have consistantely going back for more since it's opening.  I knew beforehand how to cook and properly prep food but you will find out how to do this all as they will teach you everything you need to know about basic food handling and grill work. As a previous manager I know its always so easy to get everything right and it's impossible to please everyone but the management nowadays is bad news. They will shave your hours down to save labor costs and you may not see the overtime worked so hard for.. Hardest part of the job is the endless lines of people on a busy day, sometimes it will hold steady for an entire shift and you have no choice but to own up to it. Most enjoyable part is the fact that yopu have a back of the house and can enjoy whatever music selection you would like!

Top Job Titles	Average Salary
Server 6 salaries reported	$16.71 per hour
Shift manager 2 salaries reported	$14.25 per hour
Grill cook 4 salaries reported	$14.61 per hour
Bartender 5 salaries reported	$17.05 per hour
Snack bar attendant 7 salaries reported	$8.13 per hour

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