restaurant manager

executive chef

line cook

restaurant staff

kitchen manager

Gordon Biersch

I hate to blame management, since I know how that sounds, but when I started work, there was about 20 different servers. When I left three months later, only 7 of the original staff remained. Every one of them found a new job within 3 months because of the tireless demands of the management.

They had clear favorites, made life awful openly, and in front of others, if you were not their favorites. One hair color would be okay for one person, the same color results in a negative counseling. If you were family with one of the management, you were gold, and everyone else was expendable. For instance, if you came in and did free carpentry work on the booths, obviously management gives you all sorts of rewards and takes you along company golfing events, fundraisers, etc. But if you gave them one reason to not like you anymore, they can write you up for anything, from hair color to the color of your eye shadow that day.

At least five people stormed out and quit on the spot while I was working shifts. A few people broke down and cried in the kitchen, as well. Quite often, managers would bring employees in the soundproof, but glass-walled (aka guests can clearly see inside) brewery to yell at them loudly and cuss them out for 15 minutes straight while the guests at their tables sat there waiting for a server.

Running drinks, running food is a must, as with any serving job. Knowing the menu front-to-back was slammed into us during training, then all the managers laughed after our "menu test" and told us they used their phones to cheat during the test when they came in to be a manager. Double standards all around. I personally suggest being bi-lingual so you can communicate with the cooks easier (and know when half of management is talking about you right in front of you).

There's literally no job security with how management acted at my location, which is a shame, since I didn't mind the atmosphere and it was okay money. One of the tough parts was going to school while working, even if you tell them you'll only be part time and have classes, which exact dates and times you have classes, etc when you are in an interview. The concept seemed so foreign to them, that they would make people close on nights where they had school in the morning, which resulted in not getting home until around 1 am.

I hope many of these problems are confined to the location that I worked at, I really do. The food wasn't bad and the money was okay for a part time job. But I had to leave before I lost my sanity. It was actually medically recommended that I leave, because of the drastic change in stress when I switched from my old job to working as a server at Gordon Biersch.

Apply at your own risk. Good luck.

I was recommended by a friend that works at GB Louisville to come and work there as a server because she was making pretty good money. When i applied for a server position they called me in for an interview and asked if I would be willing to host for 2 months at the most, and then i would be able to start serving because at the time they were shorthanded on hosts. I agreed because i thought that it would be worth it in the end because of how much money my friend was making serving there. After i had been hosting for a little over 2 months and working 35-40/hrs a week, i mentioned something to a manager about what i was promised in my interview. They told me they were calling in some more people for interviews to host and then i could serve but this never happened. I continued to host for them for 2 more months and was strung along and manipulated into thinking i would be able to be a server. During those 4 months of hosting i watched as they continued hiring servers when they had someone already working for them that was promised a serving position. I would not recommend working at GB unless you like to work for management that lies, manipulates, and does not give any concern for their employees. I must say that in the 4 months of working there i did get to meet alot of great people, especially the other servers and the people that worked in the kitchen. The only thing that is keeping this restaraunt alive is its location on 4th st, otherwise the management would have ran this place into the ground years ago.

I have been with Gordon Biersch for roughly 2 1/2 years after a sister company location closed down and have worked at 2 different locations. Currently at our Scottsdale location, I had been asked to transfer from our Glendale location to assist in a manager shortage. Wether supervising or hosting, I keep a constant vigil over the flow and function of our clientele pace and happiness. 
I have learned the basic ins and out of managing a team and have come to understand much of what it takes to maintain consistency among employees and guests for a profitable day, week, and so on. The hardest part of my current position is dealing with the day to day inconsistencies from the majority of our management team. While they are generally available to assist in professional and or personal needs, communication and upholding of general rules lacks backbone. Quite often important happenings are not known to all and leaves others in a scrambling craze. 
The most enjoyable part of my job is the people I get to meet and the relationships I am able to build through new and regular clientele. I love making people happy and have enjoyed seeing the smiles I get to create through food and good conversation.

After clocking in and assessing what the shift ahead has planned for me, and what events are going on at the restaurant whether that's large parties, live music, private banquets and if there are specific sporting events being broadcasted which can also play a role in my shift. The management team consistently communicated with myself and the rest of the team during the shift, while doing table touches, assisting with running food and being a great team player to help the shift run smooth. The workplace culture was team oriented, where everyone played a vital role in the business day's success. The workplace culture is a wonderful place while specializing in German beers and food recipes while serving amazing comfort food. One of the hardest parts of the job is when large parties can become slightly disorganized when it comes to running individual meals. I truly enjoyed the team environment, the management team was really trusting, also the large parties I've server were really fun.

For the last year I have been working as a server with this company. I find that the experience is both humbling and motivating. I never intended to work in this particular field and now having found myself in this location for over a year I am fully ready to move on. I suggest that the experience is humbling for a few specific reasons. First of all, it has been a great chance to identify a field of professionalism that I have no intention of continuing for the rest of my life. Furthermore, as the industry requires, one is in fact serving others for financial gain. This practice is unpredictable and unreliable. I posses a strong work ethic and desire to find myself in a more rewarding and consistent field. The last year has also given me a chance to mature as an individual. This maturity primarily lies in the desire to aspire to more than I have currently achieved. With my degree and unique work experiences I find myself fully prepared to commit to a new and hopefully life long career.

This location is an event-driven store, and that provided an amazingly unique experience everyday.  Dull days of work were few and far between.  No two shifts were exactly the same, and I think that helped to perpetuate the fun and fast paced environment that we seemed to thrive in.  I was lucky enough to work with some of the most genuine, trustworthy, and happy people any management team could ask for.  As with any service industry job, sometimes the hardest part can be knowing how to talk to and handle customers in any situation.  As much as those situations had potential to drastically spiral out of control, I always thrived!  I very much enjoy bringing a smile to people's faces, especially if things aren't exactly how they expected.  That was probably the most beneficial lesson to have learned in any job I've had prior.

Gordon Biersch was a okay place to work. While I was there I managed to teach myself every station including most manager work as well; this includes the grill, the fry station, pantry station, pizza station, sautee station, the dish pit, and even prep. I literally did everything. I was a leader in the kitchen plus a excellent designated trainer for all new kitchen employees. And I did the produce and food truck orders. So while I was I've learned a lot, but I also taught myself a lot more. It was nothing hard about working in the kitchen there because I do my job very well so everything just seem easy. Plus I love a lot of work it keeps me from standing around trying to find something to do. And the most enjoyable thing about working there was just cooking doing something love doing which is cooking.

I have been with the Craftworks Corporation for 7 years. The first 6 was with Gordon Biersch. The first 4 years were so much fun. Great culture and really learned about different styles of beer and even got to do a brewing class. Every shift would start with a shift meeting about what to expect. We would also get to taste one of the beers and a person would get picked on to describe the beer and flavor, a great way to keep the team on their beer knowledge. Management overall was good. I will say it was a very well oiled machine. The hardest part of the day was when you were ready to get off your feet and you still had to do 75 roll-ups. The best part of my shift was sitting down with the crew having food and discussing the shift.

Well i use to come in on time or a little early,to make sure everything i needed to get have a productive night was there! Get my review and kitchen meeting to find out what went on threw the day! And what's expected of me for the even! Then I set my grill up and make sure the rest of line is set up. Also make sure we have a smooth and productive night! The management was the best a kitchen crew could have! Co.wokers was a group of gentlemen that got along and got he job done even though most was spanish speakers! The enjoyable part was cook for the famous people that came threw to enjoy the foods we cooked! to top it off Gordon Biercsh was a fun loving and hard working enviroment!

Do to the location business was rather unpredictable at this restaurant. You typically would always have enough to do to keep busy, though, wether it's actively dealing with customers, servers, or cleaning things. I learned to always be prepared for anything and do your best to stay patient with all other staff members. Management would switch around a lot, the hardest part of this was the lack of communication between them all. The hardest part of the job was probably dealing with the inconsistency and lack of punctuality from the servers, and the most enjoyable part was greeting and interacting with wonderful and interesting customers that come in the door everyday.

Top Job Titles	Average Salary
Restaurant manager 3 salaries reported	$56,500 per year
Executive chef 7 salaries reported	$69,786 per year
Line cook 8 salaries reported	$16.81 per hour
Restaurant staff 10 salaries reported	$59,650 per year
Kitchen manager 6 salaries reported	$62,500 per year

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