restaurant manager

kitchen manager

general manager

assistant general manager

sous chef

LM Restaurants

What is the best part of working at the company?
The best part of working here has truly been the people. Over the years, I’ve had the opportunity to work alongside incredible coworkers who have not only supported and challenged me professionally but have also become genuine friends. The relationships and friendships I’ve built here are what make coming to work meaningful every day.

What is the most stressful part about working at the company?
Working for a family-owned business often means decisions are made quickly — or sometimes not at all. While the ability to move fast can be a strength, there are times when delays in decision-making can be frustrating and may impact our ability to complete tasks on time.

What is the work environment and culture like at the company?
Our work environment is collaborative and relationship-driven, reflecting the values of a family-owned business. Teamwork and loyalty are important here, and there is a strong sense of support among coworkers. At the same time, because of the company’s size and structure, opportunities for upward mobility can be limited. For someone looking for significant career growth or advancement, that can sometimes be challenging.

What is a typical day like for you at the company?
On a typical day, I juggle multiple responsibilities — coordinating with team members, addressing operational issues, following up on projects, and ensuring deadlines are met. No two days are exactly the same, and priorities can change quickly. It requires staying organized, adaptable, and proactive to keep everything moving forward efficiently.

This written review is entirely in my opinion and shall serve only as such opinion:

Co-workers are friendly, approachable, genuinely want to give their best despite leadership. I enjoyed co-worker relationships. Leadership is schizophrenic in approach. The culture, and their mission that they constantly refer to, is only skin deep. One look at the 20+ yr old home office decor tells you that profit doesn't count toward their staff culture. The beating heart is insecure, messy, chaotic, disorganized, double standard and two faced. They will build you up from interview to hire. What follows is hand written notes, uninvited late night and weekend calls, messages, full of praise,  to set you up for success... a temporary and false sense of security. They will tear you down bit by bit with micromanaging to the nth degree. You will be dumbed down in your role, having to ask too many questions of them. The President and COO typically need last look on absolutely everything which undermines all other contributions and decisions. Projects often hang in limbo unfinished for a long time as a result of this archaic leadership style. A perfect example of how not to lead. They think they are revered but don't speak to approx. 70% of their (small number of) staff in the building yet refer to themselves as your family. All the best leaders leave or are termed, because there is no genuine desire for executive leadership. This is not a democratic deliberation making group decisions, it's their way or highway. This was a lesson in what I  don't want or need in a job, a leader, life. I'm grateful for the huge lesson learned and the kindness of co-workers.

I have truly enjoyed my time working at LM Restaurants. One of the best perks is being part of a family of restaurants with great food and an employee dining discount that allows us to enjoy the concepts we support.

What I appreciate most, however, is the people. I work with a talented and dedicated team that genuinely cares about each other and our guests. Like any company, there are people challenges from time to time, but I've found that the leadership team is committed to addressing issues and continuously improving.

The most rewarding part of my role is knowing that I can make a difference in people's lives. Whether it's helping someone grow in their career, supporting a manager through a challenge, or contributing to a positive workplace culture, the work feels meaningful.

LM Restaurants has provided me with opportunities to learn, grow, and work alongside great people, and I am grateful to be part of the team.

I have found my professional home at LM Restaurants . As a family-owned company, the leadership treats every team member like an extension of the family, fostering an environment where genuine relationships are the foundation of everything we do.
The balance between a fun, high-energy atmosphere and a culture of accountability is truly unique. I have felt consistently empowered by the unwavering support and professional development opportunities provided. Whether it is through mentorship or hands-on training, the company invests deeply in our growth to ensure we are constantly learning and challenged. 
Our collective focus on goal-oriented successes has not only driven the business forward but has also created a sense of shared pride among the staff. I am proud to be part of a team that values excellence and heart in equal measure.

It is not what you would expect working here at an "up-scale" establishment. Poor management and systems. Some leaders have vendettas and will treat you poorly or spread gossip. Will deny the opportunity to earn income and feels like you get the scraps. You will have to put in a lot of work and still not make close to servers on some nights. If you are lucky, you will get the "good shifts" and get paid better. They will apologies for messing up but will continue to do it. They will tip out at the end of the night but you will owe taxes at the end of the year even though they say its all accounted for. This is just the tip of the mess. Do not believe all the high ratings. If you need a job to earn extra cash, this is a good job for that but not a job to build a career on or work long term.  

I genuinely enjoyed my job, even with some of the frustrations, and the limitations I have medically. Unfortunately a change in management at the restaurant which i was working led to things becoming uncomfortable for me. Before, the frustration had mostly been aimed at when other hosts left the area we all shared a mess. Not only was i now dealing with that, the increased heat and storms, but suddenly things like the downstairs kinda flooding, mostly around the host stand, among a slew of other issues. Finally broke when he got on me about answering the phone (part of my job) in front of guests and snapped...glad to not be there anymore but gonna miss the people who were there before who made better impressions

What is the best part of working at the company?
LM Restaurants is a growing organization with a unique variety of brands, which keeps the work interesting and creates opportunities to learn and grow. Each concept has its own identity while still being supported by a strong leadership team and shared systems. There’s a real sense of momentum, and it’s exciting to be part of a company that’s continuing to expand and evolve.

What is the most stressful part about working at the company?
The most stressful part is supporting multiple brands at the same time, each with different needs and priorities. With restaurants operating long hours, there can be time-sensitive issues that require flexibility and quick problem-solving. It can be demanding, but it also pushes you to stay organized and adaptable.

Incredible food and incredible service are the major components of keeping a restaurant alive.
Vidrio posseses neither of those. 
The service not because they lack talent, they have had amazing people on staff. They did however micromanage, devalue, and underappreciate them. Weren't there when you needed, favoritism in every aspect of the job. Yet somehow managed to overlook servers learning on their own time attempting to connect to the discombobulated concept of the restaurant. This was essential as training was non-existent, I was thrown onto the floor (when it wasn't busy) on my second day. 
All of these things aside, they forgot to focus on memorable food and instead decided to spend an elaborate amount of money on an over-decorated gaudy shitshow. 
Long story short, DON'T DO IT!

I love working here. I’ve been with the company a little over a year & so far I have no intention to look elsewhere. The money is great & its an overall laid back & fun environment. It does get busy & can get crazy (like any restaurant) but it’s completely worth it. Management (at my location at least) is great & they truly try to bond with you & understand you. The staff is great as well. Uniforms are a little ugly (khaki pants, black shoes & Carolina ale house shirt) but you do have the option to buy your own shirts/jackets & wear them as long as there’s a sports team on them. 
Hours are flexible & management is usually pretty good about time off requests.

The management team is honestly one of the best parts about working here. They are easy to talk to, supportive, and always willing to help out when things get busy. I never feel like I'm just another employee  They actually care about the staff and want everyone to do well. The restaurant can get hectic sometimes, but the managers stay involved and help keep things running smoothly. It's a really positive environment and the team feels more like a family than just coworkers.

Top Job Titles	Average Salary
Restaurant manager 1 salary reported	$55,000 per year
Kitchen manager 1 salary reported	$64,000 per year
General manager 1 salary reported	$72,800 per year
Assistant general manager 2 salaries reported	$57,200 per year
Sous chef 8 salaries reported	$62,438 per year

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