kitchen team member

pizza cook

locator

host/hostess

restaurant manager

Grimaldis Pizzeria

Typical day in Grimaldi’s would start off very mellow, then would get busy. You are assigned anywhere from 4-8 tables in the evening while in the morning you basically have the entire restaurant to yourself which is okay because lunches are slower therefore it’s beneficial for your money. 
The menu is very easy and simplex being that it’s pizza, so it does not take long to get orders. 
The clientele overall was friendly and I don’t recall a situation where I’ve dealt with anyone extremely rude. Tips were actually good considering the rushes didn’t last very long. I’m used to working at other restaurants where it would be busy for several hours and servers who are working doubles just cannot get cut and go rest because there would still be hundreds of people on the wait and we would almost closed, I did t get that here. 
Management actually knew when to cut a floor and didn’t keep more servers on than necessary. 
They actually gave breaks. Most restaurants do not give employees breaks.
Bussers actually did their job. 
Of course there’s servers that treat the environment like it’s high school and they will make you feel isolated and of course I was the only server that looked “different” from the others so that probably was a factor. But we go to work for money not to make BFF’s.
We got paper checks. I feel like it’s a bit uncommon to not have direct deposit in 2022 at the time but that’s my only real con

Typical of any restaurant was extremely busy at lunch and dinner hours. Service is fast and thorough bringing drinks and food in a very timely manner. Overall it was like family with all of my co-workers that since i lived close by, i would come and assist on any given moment whether i was scheduled or not. Example, I would cover the bar for an hour when bartender was working a double shift, Pick up anyone's shift when not feeling well or family emergency, Do catering deliveries whenever it was needed so staff can remain in restaurant. Hardest part of the job was cleanliness and management in which i took it upon myself when things were not completed. Example... Floor was constantly a mess as well as bathrooms and management was lax in its upkeep. Also made sure that all inventory was properly stocked as to not run out of any items needed so would go to restaurant depot to make purchases of perishable and non-perishable items once a week. Most enjoyable was interaction with the clientele. Being at the door greeting people, having a solid regular clientele as well as families requesting my services and even making drinks for the regulars who enjoyed my specialties such as sangria.

Nice co-workers and managers. It’s a fun and relatively easy job, however Corporate can definitely improve their staffing practices. I did reach out with my concerns and never heard back. In my experience, corporate has not been very respectful or thoughtful when it comes to employees — especially servers. There are just more staff than necessary lately. The only pay we are guaranteed is minimum wage. If our tips happen to not add up to minimum wage hourly at the end of the night, they need to pay us the difference. With the inconsistencies and overstaffing, many people come and go. So there aren’t always a lot of experienced employees/coworkers, which adds to difficulties. Overall, I’m mostly still here because I like the environment and coworkers, but they money is not often enough. It’s decent money when less servers are on. But otherwise you’ll be doing lots of standing or doing work you aren’t technically getting paid for while you wait for some tables. Hopefully corporate will read my review here and make some changes. 

The most enjoyable part of the job has to be knowing that you've helped every department in the store and knowing that you've helped the smooth running of the store from your department. The hardest part about the job is some crew members. I have not learned true teamwork yet. The workplace culture can be really nice in the atmosphere. Can be blooming giving you Medieval a chance to see how far you can stretch your legs management. Can be very helpful and functional. Sometimes management can be completely hands off what I believe. I've learned is, since it's my first time in the restaurant industry that we can create positive atmospheres for the crew, as well as the customers. Each department working hand in hand to turn the restaurant into what we would like to see when we would come in as customers. A typical day at work is catching up with what has to be done for the day, making sure that my station or department is stocked and ready to handle my shifts. The workload

This company is growing rapidly and will continue to do so. The product they produce is top notch, and there will always be a market world wide for pizza. 

However they are going through some growing pains that make working there unsatisfactory. The main issue is compensation. Mangers do get basic compensation packages, but hourly employees do not. Also, the managers get paid way below scale for the type of restaurant they want to be. 

As a result, the quality of management suffers because they aren't willing to pay for real quality. The main quality they look for is a positive attitude. And while that is great in a customer oriented business, many of the managers I worked with were ill prepared to handle the demands of a manager. I was regularly passed over for promotion to management because they felt I wasn't "enthusiastic" enough and because at my previous job I was paid more as an assistant manager than they were willing to offer. This was a blessing for me, as I made more waiting tables than the manager's salary.

I love working for Grimaldi's Coal Fire Pizzeria and I have been employed with this company for over 2 years now.  I have made great friendships, with co-workers as well as customers, and I have learned so much when it comes to customer service.  
I do have some concerns.  Sadly, management has been a little bit of a struggle, manly for several reasons including inventory lack, struggles with cleanliness, lack of meetings and/or job related improvement programs, and not very well response from corporate leaders about issues.  All of these issues fall under the management category because coming from management that really worked hard to keep protocol and standards high, our new management leaders have severely lacked for some time now.  I know that I am just a bartender at this establishment, but I do know when areas need to be fixed.  When corporate does not respond, what do we do??

Grimaldi's Pizzaria (Cinco Ranch) has the hours for you to work, but not enough people to fill in the positions because no one wants to work at a place that pays their employees far below the industry standard for the quality and type of product we push out. There is no such thing as a break, and according to company policy, you don't get one. They use very shady practices, such as forcing us to sign a revision to the employee handbook and telling us that only a small insignificant part was changed. But what they actually changed was the ability to file a lawsuit against them directly and completely removed that option, covering only themselves by this. A lot of people don't know this is happening, maybe a lot of people just don't care, but I am just laying it out there, this is by far the worst company I have ever worked for in my entire life.

As a hostess, I greeted and sat people and managed to go orders through the phone. I stood on my feet for generally 4-6 hours and was constantly moving. This job is incredibly fast moving and definitely keeps you busy. It's an engaging, but not overly strenuous job. All co-workers were pleasant and friendly. Their management and communication, however, is a nightmare. Grimaldi's is really horrible about communicating to all their employees, you have to hound them to receive any kind of response. There's only one really stellar manager who basically runs the entire branch by himself. Seriously, he's amazing. But, they can't keep any other manager longer than a month. Travelling managers are constantly coming and going, leaving no regularity in the branch. Hasn't been a general manager for about a year. The hours and scheduling are reasonable. The hardest part of this job is keeping the wait list in line during the dinner rush.

I've worked at Grimaldi's for about 7 years and it is a wonderful place to work. Everyone is willing to lend a helping hand and we've all got each other's backs. Many of my coworkers have become lifelong friends. One or two managers who are less than desirable to work with but that is anywhere with any job. Only thing that I don't like is the Texas Tip Credit that allows companies to pay their servers $2.13/hr thus resulting in no paycheck and being completely dependent on tips. I believe we should be compensated adequately for the time we put into the company. Grimaldi's should be the example of going against this unjust policy and pay its servers and bartenders, if not a livable hourly wage then at least enough to receive a check as supplement as we have our slow seasons that leave us with less than we should make. It tends to even out in the end though. All in all a wonderful company with strong core values and a great sense of family. 

Out of the three managers I had, only ONE was competent. The other two were lazy, didn't care at all about employees and was always sitting in the restaurant on their phone (and then would yell at you if you took out your phone, even though it's allowed by the contract). I loved the one manager though, she was amazing. THERE ARE NO BREAKS HERE! Now that I'm at a job that cares about the rest of their employees, I realized how terrible the break system at Grimaldi's was. Because it's a restaurant and food still needs to be made, you get 0 breaks during your shift. Due to this, you are allowed to be on your phone and rest during your down time (when there's no orders) But there's no place to sit so you're still standing  for your ENTIRE shift, which was often 7 hours for me. Co-workers were great which is why I stayed as long as I did.

Top Job Titles	Average Salary
Kitchen team member 96 salaries reported	$17.31 per hour
Pizza cook 4 salaries reported	$18.00 per hour
Locator 2 salaries reported	$24.25 per hour
Host/hostess 21 salaries reported	$14.38 per hour
Restaurant manager 3 salaries reported	$65,000 per year

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