front of house manager

sous chef

line cook

general manager

brewer

Iron Hill Brewery & Restaurant

Overall, my time at Iron Hill was pleasant. I enjoyed the majority of my coworkers and management and had the opportunity to be promoted a few times. It is very busy; weekends are very high volume and you are able to make decent money. I would get frustrated at times, especially towards the end of my employment because if you a hard worker and make sure to do a good job you are expected to pick up other people's slack and end up working every single weekend unless you specifically request off weeks in advance (even then these requests are not always honored, especially if you are a strong worker and management feels that your presence is necessary for busy shifts). There were even times when my schedule conflicted directly with more important responsibilities in my life (which management had been notified about before) and I was unable to get my shifts changed and was told there was nothing that could be done.
Just like any restaurant you will have some amazing, friendly customers and a fair share of very difficult customers who make it a challenge to meet their demands. There were a few instances where customers were overly rude to servers and management would not defend the server despite them not being in the wrong. A majority of the time though, management will be very supportive and do their best to help you resolve any issues and meet the expectations of your guests. 
I look back on my time at Iron Hill fondly. I worked with great people who made even the most difficult days better. Almost everyone was very supportive of each other and did their best to help other servers have successful shifts. Management is open and easy to talk to and they will do their best to support you. Teamwork is a large part of the job and if you fail to do your part it will ultimately cause more work and frustration for your coworkers. Iron Hill is right for you if you are looking for a restaurant that will keep you busy and allow you to learn more about the industry and improve your skills as a server. 

A typical day consists of clearing and re-setting tables, as well as assisting servers by carrying out food or taking miscellaneous customer requests.  I learned that working in a restaurant is not for everyone; if you are not very outgoing or experienced in serving/carrying food (like myself), this job is probably not for you. 

Management doesn't have the best reputation, but not the worst either.  They are willing to give anyone a shot at the job, but they play favorites with certain employees regardless of experience (which I still cannot fathom why).  As a result, opportunities for advancement really depend on how well management likes you. 

Meeting new co-workers is definitely the best part of the job. Most are young, energetic, friendly, and easy-going.  Some unfortunately are neither the brightest nor most approachable, but there are plenty of great people to cancel them out. It is a tremendous team-oriented environment. 

The hardest part of the job is trying to stay organized in a crowded and fast-paced environment when the restaurant gets busy.  Certain customers can be very rude, but most are decent people. Also, some managers are tough to deal with depending on how you get along with them. The most enjoyable part of the job, as mentioned earlier, is definitely the team-oriented environment and meeting new co-workers.  Networking with co-workers can go a long way, and you can always hang out at the bar after your shift for a drink or something to eat.

Overall, if you are outgoing, bright, and are comfortable working in this type of environment, this job is probably best suited for you.

I really wanted to give the West Chester location five stars. Let me start off by affirming that this is overall a great Company in general, that offers really great benefits. The back of the house pay is generally good for this area. This place has a phenomenal front of the house staff, from the awesome managers, down to the servers, bartenders, and hosts. So if you want to apply here for a FOH job, by all means go for it. Nothing but really friendly people, and a great team to work with.   

If you've ever seen an Iron Hill Kitchen described as a "Typical Scumbag Kitchen", they are not wrong. I've worked in a lot of Kitchens before this one, and this place is so fortunate to have such a great kitchen staff, with really friendly and helpful people to work with. However, it is a very understaffed kitchen with little to no prep space. Out of all of the Kitchens that I have worked in for the past couple decades, this place is one of the worst Kitchens I have ever seen or worked in. The schedules were chaotic and inconstant. Back of the House Management here is rude, impatient, disrespectful, constantly spoke down to their staff, inexperienced, and overly demanding. Whenever I was told to make a recipe, they would yell at me if they ran out of ingredients in the walk in, when they are the ones in charge of ordering the ingredients. There is no reason or circumstance for any employer to talk down to their employees like we were for several other things. My tolerance for being yelled and cursed at is zero. Don't even bother applying for a back of the house job here, no matter how much money they offer you. 

Decent place if you need something steady. As far as job advancement/placement? There isn’t any point to go above and beyond in my personal experience. You’ll just be given more responsibility in the position you applied for/show aptitude in, but they’ll be no cross training opportunity, nor advancement. 

A summation of my time working here, some 30+ year old, graying, older person with the same position tried to fight me. I knew that was my time to go. I had no intention on being a lifer, coasting by, having to be calmed down by servers a decade or more younger than me, hoping that the line cooks will whip something up for me to take home. I’m not going to risk my life/freedom over a d a m n  dishwashing job that lacks career growth. Some people who may have nothing going on life may be about that, but that’s not me. 

You need something steady and reliable? Go ahead. You’re trying to advance/show to greater opportunity/responsibility? Go take a course, or apply to a mom and pop place for that. 

Considering I started this job less than a month ago I’ve learned so much. The server assistant position in Philadelphia, PA is a very easy job, personally, I’ve worked that position in a variety of places for nearly five years. It pays better because it’s dependent on hours, as long as you prebuss when a server can’t, buss as needed, and reset properly you’ll be the talk of the town.

The main issue is with management. They’re irregular. We were just told yesterday that if we don’t place a salt shaker on the table facing the front we would be written up. If we don’t place silverware on a table we will be written up. There are a ton of minor actions that could cause a write up ultimately leading to your loss of a job. One boss yells at you if your silverware isn’t rolled tightly, the other will make passive aggressive jabs at you in front of other people. They also believe that an out time is a made up time and since they pay you, they decide when you get to leave. If you’re scheduled 4-9 more often than not you won’t be leaving until 10-10:30. It’s not the resetting of tables that’s hard it’s dealing with the psychological torture that’s problematic. It’s like walking on eggshells and the price is your livelihood.

Not only do you have to deal with managers who frankly couldn't care less if you died, they are rude and frazzled the second the place gets busy. With a revolving door of employees you are constantly helping EVERYWHERE, and yes, it is expected. After they sold to a large corp, everything changed. There is no employee appreciation such as pint cards or comp pay anymore. My paychecks are decrease due to forced tipping out even though the SA literally are 16 on their phones in the back and you're cleaning your own tables. People no call no show a lot which leads to a lot of uncertainty every shift. You also just never know when you're working. Schedules are different every week and servers could get cut at 7 pm or not at all and be there til after midnight(not even a closer). As a server you are expected to do an UNREALLLL amount of sidework everyday. You can not have a table and it will always take you at least an hour with all of the back of house cleaning, section cleaning, and silver racking, polishing and rolling. Its not worth your time for the pay folks. A glorified applebees if you ask me.

I can't speak for every location, but I worked at the original location, and the management team was great. No serving job is fun, and this place is no exception, but it's probably one of the most laid back restaurant environments you can work at. When I worked there, everyone was willing to help each other out, and the managers were always willing to put in work too. 
There was one time I had a panic attack and physically could not work the rest of my shift, and I was told that, "you are more than just a worker, you're a person too." It probably doesn't seem like a lot, but any other restaurant would've laughed and said "okay, but are you gonna greet your 40 top?" So they definitely care about their people. Ultimately, when COVID hit, I stopped working there because HR ended up terminating me -- even though I was scheduled to come back to work, but if not for that I'd still be working there. Local management is great, corporate sucks. 

Iron Hill Brewery is an okay place to work, especially if you’re looking for a job in the service or hospitality industry and want to gain some experience. The atmosphere can be fun at times, especially when you’re working with a solid team. The coworkers are generally friendly and supportive, which helps make the shifts more manageable. The food and beer are great, and there’s a sense of pride in the products being served.

However, management leaves a lot to be desired. Communication is often poor, and there’s a noticeable lack of organization and consistency in how things are run. Decisions from upper management can feel disconnected from the day-to-day realities of working on the floor. It sometimes feels like employee input isn’t valued, which affects overall morale.

As for compensation, the pay is decent but not outstanding. It’s enough to get by, but don’t expect to feel financially secure long-term. Overall, it’s a decent stepping stone, but not ideal for a long-term career.

A typical shift would look like this:
*clock in and check my cut number
*in accordance to my cut number, complete prep work
*line up (pre-shift meeting to go over specials and new beers)
*take care of a four table section (sometimes more)
*after I'm cut I was in charge of detailing my section and doing end-of-night side work.. again in accordance to my cut number.

My two favorite parts of working there would have to be the fact they cook a staff meal before every shift and the money made was pretty great as well.

I was at Iron hill North Wales for 6 years and the one thing I can say about the management is the fact they were always changing. I went through nearly 6 different General managers. The inconsistency was a little frustrating to deal with.

End of night side work and detailing was my least favorite part of the job only because it would take about an hour to complete while only being paid $2.50.

First of all, if you have bills to pay and mouths to feed, then I recommend not working at this place. Your compensation will NOT reflect the work you do. Ever since Iron Hill went corporate, the only thing they care about is their bottom line. Management is pretty incompetent. I can't count how many times I've been in route to head to work or walked in the door only for them to say that they didn't need me in that day. Your time is not valuable to them, but God forbid if something happens that forces you to call out. They promise you things like promotion from within, but most likely will hire some pretty young thing whose never worked a day in her life rather than give the position to you despite being more experienced than half the staff. I could honestly go on for hours, but I'll just conclude this by saying don't waste your time with this place.

Top Job Titles	Average Salary
Front of house manager 4 salaries reported	$56,500 per year
Sous chef 6 salaries reported	$60,583 per year
Line cook 2 salaries reported	$18.25 per hour
General manager 1 salary reported	$82,500 per year
Brewer 1 salary reported	$19.00 per hour

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