sous chef

restaurant manager

dishwasher

line cook

line cook/prep cook

Mastros Ocean Club

As a Maitre D' I come into work and see how many reservations we have for the day and see I can control the flow of the restaurant for the night. I look to see how we can spread out reservations and how many more reservations we can take for that day. I map out the seating arrangements for large parties and V.I.P. Guests. I assign servers what section they are going to have that day and make servers aware of any celebrations including birthdays, anniversaries, just married, graduations and job promotions etc. I constantly work with management through out the night to see what tables are on entree's, desserts or being bussed so I know how much time I have for seating arrangements. I love working with my co-workers. My Hostess' will constantly update on table status if management are busy assisting guest. The hardest part of the job is making all of our guests happy. If I do get an upset guest I do what I can to make them happy. If a guest had to wait more than a longer expected wait I will offer the guest complimentary champagne, see if the guest has any seafood allergies and send them a complimentary appetizer or send out a complimentary dessert at the end of a guest dinner. The most enjoyable part of my job is having guest walk out with a smile and saying how much of a great time they had dinning.

As a Barback I come into work and see what the bartenders need help with. I help cut up fruit for garnishes make sure bartenders are fully supplied throughout the night. I make sure the bartenders have enough clean and polished glassware and shakers. I clean and polish all glassware. I bus the bar of any dirty dishes and make sure they get to the dishwasher. I take out all trash from behind the bar. If a guest comes to the bar and a bartender is busy with another guest I will personally great the guest and offer the guest any water, a menu and cocktail list to look at until a bartender is ready to assist them. I make sure bar is always fully stocked of beer, wine and liquor. If running low on any alcohol I will call my wine runner to get me what alcohol I need. I work with management and chef's to let them know if our product or fruit is unfit to be served to a guest or if we need to order more fruit for the following week. My bartenders are fantastic to work with and they appreciate the effort I put in to assist them. I constantly try to set them up for success by pulling whatever beer, wine or liquor they need and have it open and ready with proper glassware so all they have to do is make or pour the drink or cocktail and I put everything back where it belongs so they have more time to attend to a guest.
The hardest part of the job is keeping up with a high demand of clean and polished glassware. The most enjoyable part is interacting with the guest and help making their dining experience a memorable one.

As a Wine Runner I assist the Barback with getting them any beer, wine or liquor they may be running low behind the bar. When a server needs wine I will get the wine from our inventory and take the wine to the server. I help assist our banquet servers with any wine or alcohol they made need and make sure their bar set up is fully stocked with fruit and garnishes. I let management know what alcohol we are running low on what we should order to be successful for the following week. I work with management on liquor control and help to keep cost down. The hardest part of the job is running up and down a flight of stairs for 4 hours straight on a busy night. The most enjoyable part of the job is I get a great cardio workout.

It’s a good place to work if you are just starting in fine dinning industry. I opened Boston location, training was 6 weeks, it was very well conducted, corporate teaining team is excellent but that is where all ends. I’ve heard all the good things about Mastro’s but my experiance wasn't like that. Tip out is 41 % plus aditional 2% on you wine sales which almost make  imposible for you to make steady good amount of money. I have a lot of fine dining experiance but managment in Boston location was a hand down worst that I ever worked in my life. They were clueless, wine director for example couldn't evern tell difeence between right or left bank Bordeaux.  GM and AGM completely useless, hiding in the office most of the time. For most of the time you can even see a manager on the floor.I’ve heard it was a great company beofre was obtained by Laundry’s, but from my perspective it was a joke. There is no conisitency in anything they do, food quality is not even that good. Only good thing about is your check average because is crazy overpriced, but because they over staff every day, high tipout and slow pace you don’t really make money.  Beverly Hills, Malibu, Las Vegas are very good location but stay away from DC location and especially Boston. I’ve lost a year of my life with that place and I wouldn't recommend it to anybody.

What is the best part of working at the company?
 POOREST MANAGEMENT.  Hours are available to those whom are associated with management. When confided with head 'chef' regarding how to improve ops where prep cooks don't have to clean the equipment before use, he laughed then suggested on quiting. There back of house priorities are to impress upper management rather than aid overall operations 

What is the most stressful part about working at the company?
 Watching prep cooks wash equipment needed whiled dishwashers clean Behind stoves/ovens

What is the work environment and culture like at the company?
 Unfriendly. Distant from management 

What is a typical day like for you at the company?
 In the shadow.  Bring your lunch.  Cooks regard cooking for help a chore.  Typical lunch,  fried tortilla chips with cheese sauce. Toppings vary between tomatoes and sometimes a protein

What is the best part of working at the company?
The staff where I work is quite nice . I also like the short hours. Its a great place for a part time job. You definitely need a second job.Working at Mastro's only is not enough.

What is the most stressful part about working at the company?
It is a team work and when your team mates are unreliable the job becomes frustrating and very easy to fail

What is the work environment and culture like at the company?
It is fairly nice. Management is quite helpful and supportive

What is a typical day like for you at the company?
Getting to work in an amazing mood . Trying to perform my job according to the company policies but most of the time finishes with disappointment

Beautiful atmosphere, great service, great management. Hard work, expect to be on your feet 8 to 12 hours and always on your toes attending to guests, waiters, waitresses, and managers' needs. I learned how to clear and set tables within 3 minutes, carry 40-70lb trays of hot food over my head across the restaurant, and learn sight cues. The most enjoyable part was learning something that I would love to excel at love to move up in their company, and had the opportunity to learn from the best!

What is the best part of working at the company?
Not much, I guess the hours  of operation 

What is the most stressful part about working at the company?
Corporate is always breathing down your neck

What is the work environment and culture like at the company?
Be seen  and not heard and don’t suggest any ideas 

What is a typical day like for you at the company?
Get there open up and get ready

Mastros is a high paced restaurant with a high ticket price per guest.  It can be a fun place to work if you like a high volume, fast paced environment.  Management is forced to cut labor from corporate, so it is often times run with way too few workers, making it extremely stressful which also lowers quality.  If you are okay with this, job security is pretty good.

I absolutely loved the training and everything the company stands for, they do stay open past business hours depending on the crowd but for the most part we got out close to the closing time. 
A lot to learn and a lot of opportunities you must be willing to put in the work. 
They require a lot of knowledge, they test constantly and you must know everything about the entire menu 

Its is a fun an energetic place to work. When I am at work i am never bored there is always something to do or someone to talk too. At Mastros you are always working at a fast pace and it could be difficult at times but thats what makes it great,  it motivates you to be a better worker.

Very consistent, even on slow days you still get a decent amount of business.  Clientele is in a steep decline quality-wise, and there is little to no camaraderie among staff.  Management is great but upper management views employs as dispensable and offers zero benefits outside of a discount program that you have to pay for.

Top Job Titles	Average Salary
Sous chef 1 salary reported	$82,500 per year
Restaurant manager 2 salaries reported	$101,250 per year
Dishwasher 2 salaries reported	$18.75 per hour
Line cook 1 salary reported	$23.00 per hour
Line cook/prep cook 1 salary reported	$18.42 per hour

Working at Mastro's Ocean Club: Company Overview and Reviews

Mastro's Ocean Club

Mastro's Ocean Club Ratings

Popular jobs at Mastro's Ocean Club

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected