food & beverage manager

entertainment manager

event manager

cook

restaurant manager

Lucky Strike Entertainment

I want to start this review off with the positive, and I'll get into the areas of opportunity last. That said, I did learn a lot while at Bowlero. The focus on the financial side of business and making the location profitable gave me insights and understanding that I didn't necessarily have before. It also set me up for future endeavors. If you're going to work here, try and take on responsibilities/areas of business. Ask questions and understand how that area of business relates to the big picture. When you  know the business WELL, you will have so much to expound on when you interview for other positions.

Areas of Opportunity: 
1) Poor Culture
It will be sold to you as "fun", or as company literature says, "a dynamic environment where talented and ambitious associates will thrive", but the only ones who will thrive are those who make their GM's or DM's favorites list, or those who are conventionally attractive. If you are outside of that, don't expect to be considered for advancement in your market because you WILL NOT see it. The culture of Bowlero isn't about retention...it's about replacement. At the management level, it becomes apparent that you can be replaced at any time for any little reason. However, habitual underperformers seem to get by on favoritism and attractiveness.

2) Micromanagement
The micromanagement is UNREAL. Senior management doesn't want you to spend an excessive amount of time in the office, but the sheer number of reports, certifications, and EOD notes you have to write will keep you off the floor because "it has to be done" and you don't want to be "that manager" or "that center" that isn't in compliance. Ironically, these directives come from those who sit in their office and make decisions for centers based on theory, not on reality. Center management spends significantly more time with their business than a DM or RVP EVER will, yet those are the two positions that tend to make the most asinine, overarching decisions for a location...all based on numbers. Profitability is important, but there is no profitability without customers or service excellence. The directives and initiatives that come down the pipeline never have any consideration or concern for the former or latter. 

3) Lack of Professionalism and Training
This speaks for itself. You can very easily be in a position where your supervisor is ill-prepared to run a location. It's worse when they don't try to learn because other members of management staff have the knowledge, so you end up carrying your superior's weight. That will breed insecurity on your superior's part. Also, be careful if you're a woman. If you know your business, speak confidently and with conviction about business decisions and the effects thereof, you can easily pick up the "b*tch" label. I did...and was called such by a superior. 

Overall, tread carefully. If you interview at the center, truly VET everyone, especially the GM.

I started at Bowlero because I had nowhere else to go. I moved back from San Antonio, and just over 2 weeks later, was hired on here. The onboarding was swift and training was simple enough. When I started, we had a food and beverage supervisor who was genuinely one of the most enjoyable people I knew  in my time at the company (despite not being great at his job, heh.)

One thing I noticed was the kitchen had an abnormally high turnover rate compared to other parts of the facility, and that's not including the lane porters/food runners. That's nothing super unique, just an unfortunate side effect of being in one of the most stressful parts of the center. I've been working in kitchens for 7 years now, so it's nothing new.

What really caught my eye was the management, especially in my later time there. Maybe just a side effect of corporate being...well, corporate; looking for money. But it really got to be unbearable after a month. I'd mention things that weren't stocked, and they would do nothing about it, I'd say something was broken, and we'd just move things around instead of actually fixing whatever was busted. The worst part of it for me, though, was in the last 2 months.

All, and I really do mean ALL but one of the managers would run me around in circles during my last couple of months there. From things that would normally not be an issue to not being allowed my break if I was the only one in the kitchen (they always said "we'll cover if you ask"), and the absolute worst part for me was them going back on things they said. Like, "Oh, we'll let you determine when to make the party food." Then, 5 minutes later..."Why did you make the party food?/Why didn't you wait for the ticket?/Why are you not listening?" Oh, I don't know, because I DID THE FIRST THING YOU TOLD ME? Now that you've changed your mind, you get MAD?! It makes no sense to me.

That being said, the best part about working at my center at least, was the management WERE really lax about days off. Basically, if you gave a 2 week notice, it would almost always be a yes unless someone else couldn't cover. Just bear in mind, there is NO PTO for non-management. If you're hourly, you get NO PTO. Stupid. I worked there for almost a year and a half, and never got vacation OR sick time off. That should be something almost everwhere provides if you ask me, even if just 1 week a year.

I love working here at Bowlero Corporation. I am a Cook and a typical day at work for me is something like this; I clock in, head over to my station and clean my counter tops and get everything out and ready to go for the day. Everyday is different depending on if we have any parties, leagues, or open bowling. Throughout the day I will portion anything that needs to be portioned, while also taking and making orders that I ring up for the customers. At the end of the day I will clean up my station like cleaning the grill, cleaning the cutting boards, cleaning the dishes, turning off everything, counting my drawer, asking my manager if there is anything left to do, and then clocking out and going home. 

I learned a lot working here at Bowlero Corporation like learning how to work in a semi-fast pace work place. Learning how to cook different types of food. Lastly I learned how to work out of my comfort zone like talking to others and customers, becoming a more outgoing person and a more confident worker. 

The management here is amazing. I have never in my life ever worked at a company with such great management. My manager is very flexible with the hours that I have and the time that I can put into work. 

The workplace culture here is very nice. We all talk to each other here and there and get to know each other a bit better, and gain trust with each other. We all treat each other equally and fairly, and we all treat each other like friends. 

The hardest part of the job is probably when we have huge parties/buyouts that get a ton of food, or when we have a lot of leagues or a full house of leagues that order a bunch of food and drinks. Although, on these types of days or nights we have a full team  working in the snack bar, pushing orders through and keeping up with the pace of parties and or leagues.

The most enjoyable part of the job I would say is when it is not too busy but not too slow. That way I can get tons of things done and ready for the next day. Also that way it doesn't feel like the day is dragging or that its too busy to the point where I am non-stop moving. Also on these days or basically every day, I earn tips throughout the day.

I absolutely love work here at Bowlero Corporation and would recommend this job to anyone, especially if they are at school or college and need a job.

It had been a goal of mine to work here and when I got the position I was excited to start. The interview process was decent, screening call, 2 interviews and a final phone call. I was told I’d have an 8 week training once I started and after about two weeks they already had me working events alone when I didn’t feel comfortable. There was no 8 week training planned out and part of my training was to go to another location to learn from the best EM there. That never happened. After core training I was expected to do everything alone. If I didn’t prepare for the parties, then it wouldn’t get done. Saturdays basically consisted of me just checking in parties and prepping parties for 10-11 hours. It’s a hectic and very loud place to work and no support whatsoever from the other teammates. I understand everyone has their own responsibilities, however there was no help at all. There is opportunity for commission, however, if you’re not able to accurately do what you’re hired for and no other managers on your days off are helping to contribute to these party add ons, the payout is not worth your efforts. There is no work/life balance, working until 10pm or later every night and every weekend for the entire day and only two days off. I feel like I aged 10 years in a month. Needless to say, after what would have been the duration of my training, I decided to leave.  Also, the schedule comes out late Friday night or sometimes Saturday for the following week, making it impossible to make any kind of plans in advance. The music is loud also and on repeat every day. From an events standpoint, there is little support from the serving staff (the servers are super nice and great people) but lacked the education on the event side of things. They need to make their money (hey we all need money) and are more interested in their service fee and when asked to suggest platters or drink tickets would give an eye roll or just disregard instruction and offer drinks on their own. They had no intention of hiring an event host to assist me. The list can go on about how disappointing it was to work there, but these are the main points. 

I have been an employee of AMF for approximately 4.5 years and have exercised my mechanical know how on the machines I have been working on for so long everyday I come into work.  Now that winter hours are here, we open at 5pm pretty much everyday other than weekends.  I have never come across an organization that does this first of all, and when I ask for more hours I get denied because there is only one mechanic needed  on these nights (which is not true, two would be ideal in order to make sure the machines operate well no matter what).  They think that scheduling someone for 15 hours a week will do them well, and allow them to pay their bills and have a happy standard of living.  FALSE.  I have not gotten a raise for over a year, yet others are compensated the same while being here half as long as me.  I do projects at work (such as painting and other facility work) and although I keep doing work and projects outside of the realm of 'mechanic' I have never been compensated, nor thanked by upper management.  Management listens when you have a complaint, but do not even try to help out their employees because they are too fixated on being 'friends' and 'bros', rather then managers.  They claim that they're fighting for your wellbeing, but nothing comes about, ever.  I have been promised so many promotions and new opportunities, yet I have always been passed up for newer, less experienced employees.  Management makes a claim that I am not getting promoted because "You have a future outside of this place" and that "You're in school full time".  This should not matter, you should promote and treat your best employees right because they have shown themselves to be the most reliable and trustworthy employees you have! Their future, and their age, and their scholastics should not come into play.  No matter what, I am still the same type of worker at the end of the day, and I expect to be treated better than what I am being treated.  If you are looking for a place that will treat you terribly, AMF is the right place for you.

Bowlero is a large company with lots of resources, but limited access to them. Hiring employees is extremely difficult, and retaining them can be even harder. The company wants you to do the most with the minimum and has lots of cumbersome bureaucracy and systems, but limited means and assistance in producing results within them. You can work with limited resources if you have flexibility, and you can work with your flexibility if you have everything you need. Bowlero Corp presents you with neither. The facilities department in general is extremely underinvested and mismanaged, really lacking quality leaders and a strong support network and modern systems. As an FM you will not be able to work as an FM most of the time, you will be expected to fulfill the role of a mechanic, meaning you will routinely be by yourself on evenings. Middle management is aloof and naive and not receptive to feedback, nor are they very good and providing constructive feedback. The company’s business model of taking on debt to buy more and more locations and competitors while investing as little as possible into existing locations doesn’t seem sustainable. There are some positive changes in the works, but it has yet to be seen if the company will deliver the required investments in the facilities department to see those changes come to fruition and completion. I had high hopes for this job, it can be very rewarding and fun, and I do hope to see things change for the better, but the demands of you and the constraints you are forced to work in make it not worth it. 

Any  role at AmF Leesburg is solely based on your political connections. Most of the opportunities are based off of who you know, and your overall status with the “it-crowd”. Little to no training provided, more focus drama and gossip than improving the culture of the establishment. Don’t waste your time filing HR complaints, the area manager is best friends with the VP of the company, who is best friends with the president. The facility is in chaos and dysfunction, primarily because the expectations are unclear or disrupted by a 90year old Shift-lead. Of whom- by the way; poor behaviors are excused under the premise that “she’s retiring”; a  Reoccurring theme for over two years. Overall, it could be a fabulous place to work and lots of room for Career growth; however, politics get in the way. The dysfunction is clear when  90 bowlers show up at the door and are not listed in any schedule the staff can follow to plan for r prepare. It will be your responsibility to manage all of the league bank accounts-good luck with that, considering recording hasn’t been kept in years and what little has been kept is  aggrevated by again the 90-year-old shift lead who runs everything. Take Easter for example, the center was closed, but they posted on social media that they were open and running specials. The sales team also continued to schedule and plan events- at a time prior to when the center would have opened- if it was open! Additionally, there is zero work-life balance. The company expects you to provide a two week notice for your time off request, but they don’t post the schedule until the day before the new week begins. The schedule is never right anyway.  Save  yourself the stress  and wait on the veterans who are running the company are retired. It’s not the company, or structure that is the problem. It’s the politics and their lack of following the SOP’s and business model and refusing to properly train new staff. 

 You are on camera for a majority of the day (some teams are every day, all day) in what they call a "virtual office". Which is just an excuse for the company to monitor your calls and see what you are doing throughout the day. You also must let the entire team know when you are leaving your desk at any point in time. -You are not able to mute yourself, while on camera.
- You also book lane reservations and must make at least 40 outbound calls a day.
- Due to the amount of outbound you must do, you will be calling two person reservations from three years ago multiple times to see if they would like to return to the venue. To the point where they say "Stop calling me"
- There are major concerns I have witnessed with passive aggressiveness and favoritism from leadership.
- Major concerns of revenue manipulation and lead distribution 
-  Leadership is not incentivized to develop you, so they only focus on their own goals 
- My Directors lacked any type of leadership skills, or empathy, I spoke with others that have exited the company and this seems to be a common trait among leadership in different markets.
- You never know when you will receive your commission month to month
- You have to resolve operational issues that occurred during event execution, as operations can not provide compensation. Bowlero does not give the power to resolve issues with the sales rep. So you must escalate it to leadership every time, which is a time consuming process. Management does not issue any amount of a refund even if it is the venues doing and they were not able to execute properly. Whenever I have a client that would like to escalate it above me, my Directors will not take the call.
- They use their own internal booking system which is extremely temperamental and delays the booking process. 
-There is no hospitality with this company, so we barely retain clients.

Working for this company was a stressful nightmare. The lack of communication between management and management and servers left almost every shift an absolute train wreck. Due to a lack of punishment, almost every shift was at least two people understaffed. If not understaffed, then the lack of communication from the management would leave servers in the dark about LARGE (25+) reservations, causing chaos and a sense of constant panic. The communication in the building was so poor schedules were often sent out one, maybe two, days before the following work week making it impossible to schedule anything in your life outside of work and making the option of having another job impossible. Training was often done with no proper paperwork and no testing to see whether the trainee was actually ready to take on tables of their own. This, often, left the restaurant looking uneducated about the menu and gave a bad image to the servers who were actually knowledgeable about their product. There is a constant server turn over and most people hired quit within three months of starting. The average shift is 8-10 hours, and the amount of money made in that time is nowhere near a normal serving shift. Weekdays are so painfully slow SEVERAL hours of your shift will be spent with zero tables, often resulting in you leaving after only having 1-2 checks. The lack of support from most management team members is frustrating, to say the least, and most of them can be found on their phones in the office during business hours. Would not suggest this place to ANY ONE looking for dependable income or a company that runs smoothly.

I worked here for awhile and really loved it. I loved coming into work, I loved the people I worked with, the environment was super fun, and the money was (usually) pretty good, especially if you know how to up-sell. There were definitely days that were super slow but it mostly balanced out on the busier ones. Work/life balance was good at my particular location, because the managers were very accommodating.

However. Loss prevention/HR needs a SERIOUS revamp. They are shady, manipulative, and could not give a flying f*#)& about you as an employee. Might accuse you of theft with little proof, even if there is an explanation behind a voided transaction or a problem with the location itself (such as the pour spouts they use being faulty and not giving a full pour, so sometimes it looks like you are over-pouring on camera). They won't care whether or not you are actually innocent, because it's easier for them to gaslight and interrogate you into signing a restitution form for losses you didn't even create. 

Be wary of actually interacting with or being friendly to your customers. Shook someone's hand and they left you a big tip? Careful, you might be accused of giving away free drinks. If you're a good bartender and making more tips than your coworkers, you will be pinpointed.

Absolutely horrendous way to treat an employee who was loyal to the company and cared about their job. 

Fair warning if you work behind the bar, this has happened to numerous people from what I have learned after speaking with some other former employees and reading other ratings after I stopped working for them. You have been warned.

Top Job Titles	Average Salary
Food & beverage manager 2 salaries reported	$69,000 per year
Entertainment manager 1 salary reported	$80,000 per year
Event manager 20 salaries reported	$73,665 per year
Cook 5 salaries reported	$16.19 per hour
Restaurant manager 5 salaries reported	$60,800 per year

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