sous chef

restaurant manager

director

bartender

administration manager

Mastros Steakhouse

So much bad at this restaurant. Let me just start off one by one on everything bad because there is nothing almost good about this place unless you’re an immigrant because they’ll help you get a way to get hired.

You get half of discount at all landry’s Restaurants but you have to pay $20 a month for it.

Your schedule is very unstable because you’ll be scheduling for 4-5 days a week and once it’s not busy you literally could work 1-2 days a week at most and sometimes not even that.

The chef does all the scheduling for the runners and they will have 3-4 runners on a night of 60 covers this every runner is making $40-60 on the weekdays and will have everyone just polishing pots and pans

ALL tips goes into your paycheck which is also every two weeks so there’s really no track record to know for sure what you’re really making, the managers just give you a sheet that says this is how much you make but there’s no numbers involved on which server brought in what. 

Servers don’t claim any of their cash tips so if you’re anything other than a server, that’s money out of your pocket.

They expect you to work around their schedule and if you can’t, that’s a write up.

You’ll be doing opening duties like wrapping desserts, making whipped cream, cutting chives, etc. pretty much a lot of kitchen work responsibilities 

If you don’t mind not having a social life this job is okay because they close at midnight at last tables sometimes stay as late as 2 am. My paychecks here were at most 1600 take home every two weeks and that’s if I worked 5 days. Very rare you’ll actually consistently get 5 days a week unless it’s the busy season like holiday or spring break

If you want to be a server, just apply as a server because there are busser and runners here that been working for years that even have their sommelier level 1 and they still won’t promote them. Server here makes a good amount and they get away with the most and take all their cash tips and not claim it

What is the best part of working at the company?
Incredible Corporate Training that sets up its leaders to take ownership of their restaurants from an entrepreneurial mindset. The High end clientele, and the tools to give people memorable experiences

What is the most stressful part about working at the company?
Open every Major Holliday means time away from family during the Holliday Season. That’s what the industry is about though, sacrifice and being at the service for others

What is the work environment and culture like at the company?
Making Guests for life while also making internal guests for life (Long term staff members) many people have worked for the company for decades, and the Executives within the company started with the company in hourly rolls. This means they can relate to both the hourly and salary teams

What is a typical day like for you at the company?
I set up the restaurant for success, cleanliness checks, quality control checks, setting up the floor plan, calling to check on guests experience, fielding guests inquiries, reviewing declining budgets to look for opportunities for financial improvement

There’s both good and bad to this company. Pay reflects upon your abilities. You may start off at what you’ve already been making but if you’re good enough they may bump you up some. Benefits do not apply until after a full year of employment, and even then, they’re not really worth it for hourly employees. There’s tons of opportunities if you’re able to move up, but if you can’t make it happen, you’re more or less just another body to have in the kitchen. There is no holiday pay, sick days, or vacation days unless you’re on salary. They’re a bit stingy with overtime during the off season, and you may not take off on holidays; the schedule has black out days that does not allow you to request off. Also, the line cooks do not get tipped out—whatsoever. So if you’re in it for the money, the servers, bussers, and food runners will probably make more money. On top of that, there is no parking (unless you pay) for hourly employees!
On the bright side: 
-you may cook for celebrities
-learn many culinary skills
-have a reliable schedule
-decent pay
-employee meals
-form professional and friendly relationships with staff and guests
-good head chef


The best management team & staff within the hospitality industry. An extremely busy and fun environment to work in. The staff is huge (with about 275 team members). So, it takes a while to get to know everybody. The entire management team is among the most professional group of managers & hospitality executives I’ve ever worked with. They genuinely care about the success of each team member. As a result, they foster an environment where every staff member is constantly striving to improve their product knowledge & level of service. It’s a very large 3-story building, plus an additional basement level... So, as a manager, be prepared to be on your feet. You’ll typically be walking 5+ miles per shift (plus countless trips up & down flights of stairs). That’s not meant to sound like a complaint... It’s a good thing, as it helps keep you active and fit. A great company to work for, with a lot of room for personal/professional growth and advancement.

This was the second job I had with the same General Manager. I followed him from my previous employment which suggests how strong the management staff is at keeping their employees.

Very low turn-over due to management efficiency and flexibility. I learned a lot about opening a new restaurant and how to effectively cultivate returning guests.

My co-workers are a strength for this job. We all work very well together and have build a cohesive environment.

The hardest part about the job is the lack of benefits.

Most enjoyable part is the unexpected evening. There is nothing normal or sedentary about my job and the excitement of the unknown in a fast-paced environment is something I thrive in.

Mastro’s is all about the guest; which is great, but no focus on employees. Keep the employees in constant fear and stress. Music is to loud, uniforms aren’t practical. Lots of politics and total disconnect from employees and management team. Lack of communication is excused to a shift book that everyone is mandated to read upon the beginning of your shift, which looks like it’s put together by a team a  kindergartners. I don’t know if my crying on my way to work was justified by the tears I cried when it was all over. RUN!! The money isn’t worth your sanity and happiness.   

During training they hype this place up to be one of the best places you’ll ever work at. They even encourage you to quit your current job  and stay full time with them. Management and GM have favorites & give them better schedules, more tables, big parties and more days compared to others. When I mentioned this I got less days and a write up for something very very minor. They are so strict you can’t even check your phone for 1 second. They don’t care about you as a person. Just as a server. And will mess with your money if they have something against you .  

Wonderful restaurant culture. Excellent food with consistency. However, employees can be very clicky and management tends to have favorites.  Especially, managers who have been with the company for awhile think they are invisible and say sarcastic remarks to certain employees. The trainers are well educated in the Mastro's Culture, therefore their knowledge and passion really comes through in the training.  Beautiful restaurants to work in and only the best in quality when it comes to the food.

We were trained to tell people about our restaurant by using the phrase "Sultry, urban upbeat atmosphere". We were also told that it quite literally meant, Dark, crowded and LOUD. Every bit of that statement is ABSOLUTELY true. I fielded calld an almost a daily basis complaining of just such things, often of all three. In the 2 years we were open we were onto our THIRD GM and she was and is a terror. Overall a very unprofessional environment where people are rewarded based on their looks and extra curricular activites.

Always full of life and live music. A large menu and bustling cocktail menu keeps every server and bartender on their toes. Vast menu offerings from raw bar to Kobe. A wine and whiskey selection to make every collector swoon and a sommeliers dream. Long and busy nights are rewarded and the atmosphere is high energy. Slower Sundays but great clientele make every night worth it. Amazing GM and location.

Doing great work even with restriction from COVID. 

Top Job Titles	Average Salary
Sous chef 1 salary reported	$76,000 per year
Restaurant manager 3 salaries reported	$82,000 per year
Director 4 salaries reported	$75,000 per year
Bartender 2 salaries reported	$18.07 per hour
Administration manager 3 salaries reported	$67,500 per year

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