line cook

sous chef

restaurant manager

server

production

LGO Hospitality

Worked myself ill for this company. My physical and mental health took some very serious hits working 60-70 hour weeks on salary. One "day" was literally 22 hours. For a freaking in house inspection of the restaurant. Not necessary to put employees or management through. Approve the overtime needed to deep clean properly throughout the year!
Owners talk about how lucky you are to work for them, but won't listen to ideas, input or be receptive to any initiative you may bring to the job. And they won't have your back when dealing with staff or guest issues, no matter how small.
If you are corporate minded and a yes man, you'll do fine. But you won't have a life in any scense of the phrase.

The pace is typical hospitality - fast, intense. It is also varied, creative in and out - from the many different size and styles restaurants, to the extreme freshness and creativity curated in each’s menu. Every team — BOH, FOH, bar and retail — embodies the brand: fun, fresh, smart and work together very well. The President is a true visionary, and like every true artist, can be capricious but his heart is big and overall a great leader. It’s a rewarding experience working here and overcoming the inherent challenges. 

If you work hard and would like to advance in the restaurant industry this is a great company to work for. They promote from with in and offer paid vacations and benefits. Work week is typical 5 day, 50-60 work week. Quality food and high hospitality standards.

Working as GM you will learn a lot.  The experience sharpened my skills.  
The pay is good, but the owners are wealthy born, arrogant and micromanaging.  The overall culture does not exist.  Similar to Houstons or Hillstone, but way more casual and not on the same level.  The product is decent, but not worth wading through the politics of the job.

They did not distribute the work fairly and I was always being overloaded with work causing me to stay later than I told them I could as I was working two jobs. I was constantly late to my job and decided it was best to just leave. They technically fired me for “no call no show” but I wasn’t on the schedule but they called me in and left a message and I didn’t answer because I was at my other job. 

You're just a commodity to them, nothing else. You will work hard long 10 hour shifts and receive little to no praise for your efforts, it is a job that pays in line with the industry which isn't saying much compared to how much they reel in...

Fun and innovative environment. Hours can be long but very rewarding. Advanced my knowledge of cuisine and P n L. Creating dishes using local ingredients or ingredients indigenous to certain cuisines.

Servers will run their own food/drinks and bus their own tables. Servers will also share their tips EQUALLY with the host/hostess. The hosts are only in charge of seating table and occasionally doing minimal side work. Enjoy! 

I simply had to reschedule my interview for the following day, since they'd emailed me with less than 24 hours notice to meet. Ignored me due to this.

I've never met a management team that bent over backwards to support their teammates as I witnessed in my time at LGO. Some days were intense, but I never felt alone in that there. 

Top Job Titles	Average Salary
Line cook 7 salaries reported	$19.64 per hour
Sous chef 2 salaries reported	$65,250 per year
Restaurant manager 3 salaries reported	$67,333 per year
Server 4 salaries reported	$31.53 per hour
Production 3 salaries reported	$18.00 per hour

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