dishwasher

food runner

host/hostess

line cook/prep cook

server

Macs Speed Shop

The AGM role often is involved in scheduling, ordering BLW and running shifts along with bank trips and getting items necessary for operating the business. I often times booked local bands and met with beer reps. 

The work place culture is unclear as the company is changing its image and has not decided exactly what it is trying to be. HR is not supportive and often is biased toward senior employees despite evidence. 

The hardest part of the job is managing staff since HR has to okay every piece of written documentation and further action for employees which often results in being stuck with toxic team members. 

The most enjoyable part of the job was the autonomy and the amount of fun some of the regulars can be. The job comes with a lot of responsibility which is rewarding for the right individual and brings a feeling of accomplishment. I was able to gain more experience in certain inventory systems that I had never worked with. 

When a business first open, of course everyone is nervous about how business would be. With this restaurant, I felt it would do great because it's well known in the Charlotte area; so opening up in another big city, I knew it'll be as much as a success. I've been with this company since they first opened in Greensboro and I can truly say this is the first restaurant that I've worked in where I can say I enjoy going to work. Yes we do our jobs but we know how to have fun too! Management is so understanding of any issues that you have to deal with outside of work that causes you to miss work; there's always an employee that's willing to cover that shift. And I mean every restaurant have their moments when some days are busier than others.

In my role as Bar Manager at Macs I was responsible for all areas of the restaurant, while still attending to my nightly bartending duties. This included placing daily orders for beer, wine and liquor, checking the order accuracy and entering products into POS system. I was in charge of writing the bartenders schedule, weekly liquor inventory and monthly ending inventory. I had a very fun and energetic bar staff , which I hired and trained.I was also in charge of closing out the POS system and balancing all monies at the end of  my shift. 
The most enjoyable part of my job was learning about the craft beer industry and establishing relationships with the guest and vendors.

The company does not pay enough for the amount of work they expect from the workers. The higher-ups will not hesitate to lower your hours and treat you like an assembly line worker. The company is going downhill fast with fake promises of health benefits, higher pay, and "great" hours. Many employees and managers are overworked and not compensated with overtime. Employees are also promised 50% off meals but not if it's to go. The job for the most part is not difficult but you will be overworked and not compensated properly. The schedule availability is not followed at all. Corporate does not care for employees and is very disorganized and has little to no communication with its staff. DO NOT WORK HERE

Company culture that doesn’t match up with their stated values and mission statement. Incompetent and uncaring GMs set the tone for restaurants that aren’t conducive to a great employee experience nor a good guest experience. With so many other corporate chains to work in there’s no real incentive for hourlies to stay long-term when they aren’t treated well. Wages are on the lower end of the scale for hourlies and FOH managers. All upper management seems to care about is hitting numbers, without understanding that a cohesive, happy staff will lead to increased customer satisfaction and increased revenue. You’ll get plenty of lip service regarding quality of life and working environment but none of it is genuine. 

Worked for this company almost 3 years, through a lot of transition and the greater part of COVID-19.  There is absolutely no loyalty from the executive team for anyone working at the store level.  It is a shame because it is a great concept.  I never felt any type of security while I worked there, right up to the day I was let go.  I also never received  one day of pay that was missing from my last paycheck.  I called human resources several times about this issue as they also take care of payroll and every time it was a "check is in the mail" sort of response.  They even had the gull to ask me how I was doing.  Total disrespect. Do yourself a favor, like I said it's a shame.

I worked at Mac's as a food runner for 8.5 months in 2022 and it was really fun and great to work there during that time. Due to that I decided to work there again for the summer of 2023 as a way to make some money for college, unfortunately that energy from 2022 did not carry into 2023. Although I was told that they pretty much had a full staff I was still hired and a result I never got enough hours to begin with, my hours were also severely cut after I did not go to work one day and they're still cut now. The pay is good, that's mainly why I came back to work here but this is the last time I'll work there.

Jobs mediocre, middle/lower management are mediocre and needs work. Lack of career progression. Half the waitresses are competent and deserve better the other half are trashy and unintelligent. The Line cooks boh and prep cooks are where you make your network and learn the most. Starting pay is good however don't expect a pay raise after you set you pay so definitely high ball your self. Over all experience 6/10 would recommend staying past 6 months at this establishment good stepping stone till you find something better if your an ambitious individual.

Management does not care about their staff except the few that are their favorites who get whatever they want. Hours get cut and sections are small because there are like 30 servers. Will over schedule so that when the last server comes in that night theyre sent home. There are no advantages to working here. The money is fine but would be better if they didn’t put 10+ servers on almost every night. 

Wilmington location is poorly run.  Management turnover is excessive. There is no communication between Corporate and local management and GM does not communicate with FOH/BOH.  Food is quality but excessive wait time, average 35 minutes.  Waitresses are not trained properly, no expectations or communication and turnover is high as well.

Top Job Titles	Average Salary
Dishwasher 5 salaries reported	$13.80 per hour
Food runner 1 salary reported	$7.75 per hour
Host/hostess 10 salaries reported	$12.35 per hour
Line cook/prep cook 1 salary reported	$16.50 per hour
Server 11 salaries reported	$23.64 per hour

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