general manager

cook

server

line cook

assistant manager

Kekes Breakfast Cafe

Keke's in the perfect place to work as long as you don't mind an extremely fussy work environment. While I did appreciate how each server was responsible for cleaning their own section and tables and are checked by a manager before they leave (I have worked at other restaurants where I've been left cleaning up other people's messes and the managers don't care) they have no forgiveness for trifling errors. I was fired from my job after a month because I kept having to delete stuff off of my checks because the computer was either overly sensitive and I would accidentally touch buttons when trying to close out windows, or it would delete something if you go to modify an item. Plus there's about a million different ways to ring something in. About five of these incidents were actually my personal error and the others were from accidentally hitting stuff on the screen. And they were also deleted before the check was sent to the kitchen so it wasn't like I was causing them to make a ton of unusable food. So even though I gave people good service and got a lot of compliments I was literally fired for ringing stuff in wrong. 

Everything also has to be perfect, not even a grain a pepper in the salt shaker, the sugar packets have to be put in the caddies in a specific way, and the packets all have to face up. No streaks on the tables when you wipe them even if they're clean, (and the cleaner naturally leaves streaks) and even my butter balls weren't good enough because I could only do so many nicely with my carpal tunnel. Everyone runs food, and you will be called away from pouring drinks for your own tables to run food to other peoples', sometimes for several minutes. 

The tips usually are pretty good, and the customer base is usually pretty chill. Weekdays are really slow, and you're going to be packed on the weekends so you're either bored or trying to juggle a million things at once. 

Maybe this is a place for you, but only if you're willing to conform to the perfect picture corporate wants you to be. Just be ready to get no forgiveness even if it's your first day.

 Even for a breakfast kitchen, everything moves at break-neck speed. I don't recommend this location for people who are just looking for a paycheck. The more experience and passion you have for cooking, the better off I think you'll be. You don't need to be "book smart" for this role, but your time management skills, communication skills, and working memory need to be excellent (it's not often that we write down the tasks we need to complete). You better be a quick learner, too, or you'll be burned out soon. I've seen very experienced workers burn out from the sheer intensity of this location, which is open at 100% capacity right now, unlike some other food service establishments that have downsized due to COVID. Busiest days are Monday, Friday, and the weekends. Of course, Sunday is the biggest among them all.

The above paragraph is not necessarily a critique of management or my colleagues. Despite my faults, they've been more patient and nice towards me than my last two employers. But at the end of the day, this is a business. They'll prioritize the bottom line and you're just gonna have to deal with that if you want to stay here.

As long as you have the chops, the bosses will pay reasonably. Don't low ball yourself when you're first hired and they ask how much you want to be paid. The best way to get a raise is to learn new tasks and positions. 

Be forthcoming when you're uncomfortable or unsure of anything you're doing, especially at this store. Management will try to work with you if you're a promising employee and you put in the effort to learn.

I wish Keke’s corporate would improve not only their attitude towards their hourly / tip-based employees but their management skills towards their establishments. Honestly, I think it’s a great place to work and make good money if you work at your best. (not to mention the beneficial morning work hours for people who can’t work nights). However, the management and corporate needs to do better. It’s exhausting having to come to work MOST days when it’s understaffed and very busy while some corporate worker comes in just to “observe” the employees and comment on everything while just sitting in the office talking to a manager. 
They criticize any little thing you’ve done wrong but they don’t do anything about the supplies in the store that have been damaged for months.  
I’ve seen many reliable employees leave because of the drastic changes in hours, how many employees they hire, etc. they claim it’s “to better our company and our employees’ salaries” but how is it possible to make this our primary employer when it’s barely a livable wage? 
I used to love working here but it’s not worth it anymore. 

I worked for this company for over a year and things were never great but it was okay. Management had always been bad... I would be alone at the restaurant constantly at times that were known to get busy and have to attend over 20 tables at once…all alone. Up until then alright but what makes me leave this 1 star review is what happened to me in the end. Keep in mind I was always a good employee …showed up on time, NEVER called out, and had multiple good reviews from customers. A few months ago I had a personal emergency that forced me to leave  the country for about 2 months. I talked about it with multiple managers, it was a very sensitive situation, and I was ASSURED that when I got back I could come back to work. However, to my surprise, I get back and corporate refuses to let the managers take me back because they “stopped allowing rehires “ from the time that I worked there and wanted “new people only due to the rules being changed”. I was stunned because I worked so hard for this company and after a tough situation in my life they left me hanging.  For this reason, Keke’s is the worst company I EVER worked for. 

I worked there for almost three years and was let go for a tattoo on my left wrist that I was hired with. I never received a write-up, I was never late, I never was a no-call no-show. Your job security lies with in the whimsical favoritism of management. I just happened to get thrown under the bus by corporate, which is ran by some of the coldest people you will ever meet. I'm not being bitter, you can see it in their turnover rate. People get let go there for very random reasons.

As far as serving, you will be fine if you've had previous experience because they expect you to learn everything with in a day. One good thing is your co-workers are all very friendly and will help you out whenever they can. 

It does get very busy especially on the weekends, the restaurant will fill up and be on a wait. The kitchen is moderately fast so you can turn tables at a good pace, The menu isn't hard to learn so that will help expedite the training process.

I despise the corporate we worked with. They love to cut hours and still expect us to work all happy with no problems. (I mean, seriously, who is going to expect someone to be happy when they’ve only worked 2 HOURS AND THEN TOLD TO GO HOME?) meanwhile, our paychecks are suffering and you see them driving expensive cars and bossing us around instead of helping during rush hours. It’s just ridiculous.
The biggest issue is the kitchen. They just need proper training and time management but nothing has been done. Corporate and management loves to throw new hires in there thinking it’ll be okay but it’s clearly not. That’s why there’s so many bad reviews on google of customers thinking we’re crazy for going on 45+ min. waits and food coming out cold, bad service, etc. if they considered paying us for the amount of work they put us under, maybe they’ll see a difference in sales and better service. 
I promise that you’ll probably make a better paycheck at island wing across the street. 

While business hours are only from 7am-2:30pm, as a manager you can expect to be there from 6 or 6:30am until 3:30 or 4:00pm, followed by constant team meeting calls that take anywhere from 30 minutes to an hour. Sometimes it would really cut into my personal/home life. The calls would be daily, which seemed very tedious and time-consuming to talk about sales and labor percentages, all numbers that upper management has access to anyways. The company is keen on throwing people into positions they are not quite ready for with very high expectations. The restaurants themselves have so many issues with them from equipment to building, not to mention staffing. At first, corporate seems to care for you and support you, however, they will quickly show you that is not true. Managers end up being scared to actually be managers, while hourly staff seem to really be running the show instead.

My time at here was a profound disappointment. What was promised during the interview process bore no resemblance to the reality of the job. From day one, it was clear that the company's commitment to employee well-being was nothing but empty rhetoric.

The workload was overwhelming, with unreasonably tight deadlines and an expectation of constant overtime. The work-life balance I was assured of was non-existent. I felt like I was chained sacrificing personal time for a job that showed no appreciation for my efforts.

Management was equally disheartening. Communication was lacking, and decisions seemed to be made on a whim, causing confusion and frustration among the team. Constructive feedback was rarely given, and there was an evident lack of professional development opportunities.

Ultimately, my time at here left me drained and demoralized. It's a place where promises go unfulfilled, and I wouldn't recommend it to anyone seeking a fulfilling and respectful work environment.

Working at Keke’s will chew you up and spit you out. It may seem decent for the first few weeks, but once you’re accustomed to working here prepare for managers to yell at you for the littlest things and abnormally high expectations. They will never appreciate your work no matter how hard you work at the restaurant. The schedule is also VERY inflexible — you cannot get days off, just swap shifts with other people in your position. Prepare to also be called in on your days off — your manager WILL NOT CARE about your availability and any responsibilities you have outside of work. They also don’t care about COVID so if you are very cautious about the pandemic, stay away at all costs.

Been working at Keke’s for four months now. I really enjoy the menu, the managers, my coworkers and the side-work for servers is really easy. The only thing preventing me from giving it 5 stars is because the location I am currently at struggles with our busy weekend days. Some of the procedures are outdated, like the expo person needing to read through checks backwards. To-Go orders also flood in and mix in with Dine-In checks, which can mean long ticket times. Last Sunday we had to stop seating in store for two hours to catch up on all the To-Go’s. I really wish they would re-build the kitchen for more success since it does affect servers and the tips they receive from their tables. Or let us turn off all To-Go Orders on Sat/Sun since we can’t handle the traffic.

Top Job Titles	Average Salary
General manager 51 salaries reported	$63,118 per year
Cook 48 salaries reported	$16.58 per hour
Server 20 salaries reported	$21.29 per hour
Line cook 38 salaries reported	$17.35 per hour
Assistant manager 17 salaries reported	$55,765 per year

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