cook

restaurant manager

assistant general manager

line cook

restaurant general manager

More-Than-Kitchens-1

If i could give them ZERO stars i would but that's not an option.. 

Where do i start, this job seems all fine and dandy on the surface with 2 faced managers telling you (in the interview) how great it is and that you will for sure make at least $100 every shift as i told them i would not take a job if i couldn't make that happen. Of course the second i started i was given the absolute worse shifts and in the worst sections of the store and i understand working your way up the seniority list but almost a year in and i still was getting crapped on by just about every manager.

In my first couple of months at this location it was okay, very slow and always overstaffed. Wouldn't cut anyone and let them go home even though we weren't making money and then tell us "just wait till football season" like 1st of all i shouldn't have to wait for football season to make money for rent and bills. 

The "hosts" are WORTHLESS. They continue to hire 16 year olds with no experience and NO training. But they wont train or have any repercussions when they mess up. The hosts also dont understand the concept of rotation, the concept of the guest is right, and they dont understand the concept of a waitlist. (they would rather double, triple, quad seat a server than put someone on the waitlist for 5 minutes).

Game tablets NEVER worked. I cant say the amount of tablets i had to change out for people because their's died 2 minutes into sitting down at the table. Had people tell me they would never come back due to the fact they never work. The entire time i worked there they said oh we are supposed to be getting new tablets in "soon", but the owners just don't seem to care.

The owners also don't understand the kind of stuff that is happening under their own roof. They are very oblivious about everything. They also have a son that will come in, yell at mangers IN FRONT OF GUESTS and then walk out as if nothing were to have just happened. 

Management getting together with employees in more than a friendly way. and more than just one manger..as in MULTIPLE mangers-- which is so UNPROFESSIONAL. 

There is a selection of managers that are wrapped around servers fingers. There is a server in particular (not naming names but if you have worked there or are currently working there know who i am talking about) that may not like one person and will try to turn the mangers and the rest of the staff against this person just because they may have personal differences.

One manger will write you up if you speak SPANISH to a kitchen that understands SPANISH better than English because he felt "attacked" (like boo who you baby).

Many of the bartenders are catty and childish. They will joke around and say "if you pi ss me off don't think i wont make your drinks when you need it, because i wont" like they aren't just messing with a server they are messing with the guests. 

Management treated this place as a 5 star fine dining restaurant where it's really a 2 star sports bar that seems to barely stay afloat. they were too strict about things like tattoos, jeans, and hair. i promise you no guest would walk out because their server is showing tattoos on their arms. 

There were about 4 or 5 bussers that worked there (as in passed tense) due to the fact that they needed to make "budget cuts" they took bussers off the schedule and DIDN'T TELL THEM. These 16/17 year old bussers over heard a conversation saying they were all getting fired. THIS IS AN UNACCEPTABLE way to let someone know that they are being let go. 

Many hosts have also been fired, some have managed to escape it by begging for their jobs back. But you should never have to feel like you are walking on thin ice when you are going to work, it should be a safe place and many people are going into work lately dreading going in. 

Serving here made me regret quitting my last job. Through my time there i found myself dreading going to work and had people tell me to get out while i can. I will never go back to working at this location.

I am not going to tell you to not apply at BWW all together just dont apply at this location.

Pros:
Dynamic Work Environment:
Working at Buffalo Wild Wings as a managing partner is highly engaging due to the fast-paced and lively atmosphere. The sports bar setting, combined with regular promotional events, keeps the energy high and the workday exciting.

Leadership and Responsibility:
The role offers significant leadership opportunities. As a managing partner, you're responsible for overseeing daily operations, managing staff, and ensuring excellent customer service. This position allows you to develop and refine your managerial skills.

Career Growth:
Buffalo Wild Wings is a part of Inspire Brands, one of the largest restaurant companies globally. This connection provides ample opportunities for career advancement within the company, including potential positions at other brands within the group.

Customer Interaction:
Given its vibrant and social setting, there's constant interaction with customers, which can be very rewarding. Building relationships with regular patrons and ensuring a positive dining experience can be very satisfying.

Team Collaboration:
Leading a diverse team fosters a strong sense of camaraderie and teamwork. The collaborative environment helps in achieving business goals and maintaining high operational standards.

Cons:
Long Hours and Weekends:
The job demands long hours, including nights, weekends, and holidays. This schedule can be challenging, especially if you're trying to balance work with personal life.

High-Pressure Environment:
The fast-paced nature of the restaurant, especially during peak hours and sports events, can be stressful. Managing a large team and ensuring smooth operations under pressure requires excellent time management and resilience.

Physical Demands:
The role can be physically demanding, involving long periods of standing, moving around, and sometimes lifting heavy objects. This can be tiring and requires good physical stamina.

Customer Complaints:
Dealing with customer complaints and difficult situations is part of the job. While it can be rewarding to resolve issues and improve service, it can also be taxing.

Fluctuating Income:
While the base salary is stable, a significant portion of the income can depend on the restaurant’s performance and profitability, which may fluctuate due to various factors like seasonal trends and economic conditions.

Conclusion:
Being a managing partner at Buffalo Wild Wings is a role that combines leadership, customer interaction, and the excitement of a dynamic work environment. It offers excellent opportunities for career growth within a large and diverse organization. However, the position requires a significant time commitment and the ability to handle high-pressure situations effectively. If you thrive in a fast-paced setting and enjoy leading a team, this role can be both challenging and rewarding.

I loved working for Buffalo Wild Wings in west valley city, utah oh my coworkers were really fun to work with management was cool love interacting with people I’m definitely a people pleaser so serving and bartending fit me just right. I enjoyed the rush during the weekend in the evenings seeing familiar family faces getting to know individuals and their families bringing my family loved running fight nights and picking up some shifts during football season, loved our promotion days loved our loyalty program I was able to grow from serving to full-time bartending, was trusted with a lot of responsibilities, such as opening and closing shifts register, stocking inventory, training, new team members. I love that we have the jukebox with a great music selection always help set the mood whether we were beginning our shift or closing down the restaurant at the end music is always playing. We have good sports on TV.  Buffalo wild wings also host special event nights when there are fights on we would pay per view then and Host special events which was really exciting The most challenging part of my job would be bartending in the well when our restaurant is at its full captivity. Every employee in the restaurant begins to order several alcohol, beverages, lemonades, milkshakes, etc. you have to work extremely fast back there so you don’t get behind it is super fun. I loved every minute of it.  pretty much based upon your own attitude and performance so you’re in control of your own happiness there taking care of people comes naturally to me. It is definitely something I love to do. The most enjoyable part of the job was being able to run my own bar opening and closing shifts, had large clientele, and was very knowledgeable of our menu, items and beverage items and killing it with the blaze rewards getting customer signed up for the loyalty programs I feel like I was able to build close relationships with all my coworkers as well. Got to know our management, and they all perform their duties pretty well I felt like our management. We’re very busy but when you could catch them at a good moment, they were great at teaching us new techniques and keeping us informed, as if your laws change a lot in the state of Utah, held team meetings on a regular, and acknowledge the employees that we’re working in the restaurant, and commended them individually on all their hard work and achievements.

What is the best part of working at the company?
The atmosphere was always fun and most nights shifts flew by because they’re usually the busiest (especially game nights). Most of all, I loved my regulars and my team became like family, this kept me there and successful for almost a decade. 

What is the most stressful part about working at the company?
After covid everything changed; I was solely the only certified trainer for a long time & being short staffed was the norm. Standards lowered drastically and the tips weren’t worth all the work. Unfortunately, corporate (upper management) did very little to make you feel appreciated and or recognized. They focus on what benefits them only, efforts to motivate are taking shifts away to meet % quota.  I saw so many excellent team members quit because they just couldn’t stand being treated as a replaceable body. I really loved my job and had been there so long, I made efforts to help as much as I could be strong for the team. I ended up transferring to a slower location (Encinitas), that had a more local, laid back and less busy vibe. The management was awesome, the (extremely short staffed) team was welcoming & the clientele/tips were great. I had to commute but finally enjoyed coming to work again for about 5 months, until upper management gave us less than 6 days notice that the store would be closing for good. With 2 options to transfer to and limited hours to replace those of us working full time, they then managed to get almost every team member to sign a letter of resignation. After 9 years, I was left scrambling to file for EDD, (I refused to sign anything, despite being heavily encouraged to do so.) make a new modern resume and pray to quickly find a new job before i get behind on my rent, bills etc. to provide for my family. “Stressful” comes with any restaurant job, that i can handle, but the way they handled that shut down was absolutely wrong and distasteful. It traumatized me and crushed my entire team. This is company is beyond untrustworthy, but if you need a job with them, please have another one lined up.

What is the work environment and culture like at the company?
Consistently busy when there’s any game on, fast paced at night. Overall it’s a fun and laid back place to work, if you don’t mind loud tvs. I will definitely miss all the cool guests, my special, very loyal regulars and the huge team of people I met working there that I grew to love. BWW is a place where strong relationships are built.

Clean anything that looks dirty and begin preparing for opening. Make pico, tortilla chips, and several other food items. Cut tomatoes and onions. Make sure there's only fresh items on line for use. Stocking anything that's out... IF we happen to have it. I'll get to that in a moment. Then I crank out food as fast as I can when it pops up on my screen. I bounce around when my screen is empty and try to help out my coworkers on their stations so we can all have a breather before the next wave hits. I also tend to get sent home early because business has slowed down. If I'm scheduled til 4 or 5 pm, I'm usually off by 1 pm. 

I learned how to make pico and several different wraps I did not previously have the knowledge of how to make. I also learned that having more than 1 manager to go to for anything you need, sucks. End of story. Lack of communication. All the time. 

Management... Where to start. Opening store manager was a cool guy but he got replaced by someone I don't like or get along with. We change kitchen managers... Several times a month. No joke. I still don't know who to go to with problems or questions and I've been working here for almost 2 years. We constantly run out of things, like fries, 1# and 3# boats to put the wings in, lettuce for salad mixes, shredded lettuce for wraps and burgers, hamburger buns, tortillas... Basically things that we shouldn't run out of. EVER. The constantly rotation of managers and always being out of everything is getting old. 

My coworkers are some of the most awesome people I've met and I LOVE doing stuff outside of work. Honestly think they're the only reason I'm still working here. Oh. And the bills. Can't forget those. 

Hardest part of the job is NOT walking out that door and never coming back. Its high stress, which I don't mind, but the managers don't help and if we're short staffed it makes my coworkers and I get frustrated. Or just lack of communication from front of house to HOH and blame being tossed everywhere for every little thing. It depends on the day. But really, hardest part is just leaving and never coming back. Don't think I'll do a restaurant job ever again. First and last time for me. 

Most enjoyable part is when I get to see those coworkers I get along with.

I started as a server and worked my way into General Management within 5 months.  I would arrive at work at 8:00 am. I would print out double check all the reports, accounting, and deposits were correct from the previous night.  I would begin projecting the sales for the day and getting our line up set out. By 9:00 am I would turn on all the televisions and pre-program all sporting events.  I would then check levels of prepped and non prepped inventory in the kitchen along with safety and quality standards of the company. I would then ensure the bar was set up for success and ready for the day. By 10:00 am I would notate tasks that needed completed before opening. By 10:30 am I would have a pre-shift meeting about safety and delegate tasks to servers. At 11:00 am I would follow up with delegated tasks to ensure completion. I would notate in a management communication log any tasks that needed to be completed and areas of interest for the restaurant to improve. By 11:30 I would work in the kitchen to improve production of food after each rush of tickets I would then walk the floor and speak with guests on their experiences. After the lunch rush I would do server checkouts and assign cut duties. By 2:00 pm I would cut staffing to myself in the kitchen along with one or two servers and the bartender. I would prep food and cook orders from 2:00 pm until 4:00 pm. I would have another manager in at 4:00 for the dinner rush.  From then I would stock the kitchen and prepare for success.  I would insure staffing levels for projected volume create a floor chart for sections and notate tasks that needed to be completed for a successful dinner. By the dinner rush I would float the restaurant and ensure quality food came out consistently at a good time.  I would make sure the serving staff were going above and beyond for the guests and the bartenders were building loyalty without giving away free drinks. I would spend a lot of this time training and developing staff to be more productive, drive sales, and build loyalty. Sunday Monday and Wednesday I would leave at 9:00 pm. Tuesday Thursday Friday and Saturday I would leave from 11:00 pm - 1:00 am. There were always different obstacles to overcome everyday.  It was very enjoyable.

A typical day at work consisted of hard work and most days were enjoyable and fun. Although there were quiet a few issues that were never resolved. I still continued to put that fresh smile on my face and push forward with my job. I did and still do however take my job very seriously and it can be reached at a personal level. But that is who I am, I am here to work not play. I have a family to take care of. Its okay to have fun and enjoy your work but however I feel it's not okay to sit around and do absolutely nothing. We are all here for the same reasons to make money. I really enjoyed my job with this franchise so much that I cried once I was let go, because all of my sweat, tears, heart, and time away from my children was in the work I did. I am sorry but if you don't considered any that being on a personal level then I don't know what would be. I had put up with alot of conflict between me and another employee which created a hostel work enviorment. I had to endure racism with the same employee. For at least 6 months out of the year I had been with them. No actions were ever taken when appointed. Except for don't do it again. Which lead to him believing it was okay. So I did have alot of fun in the beginning but in the end it really wasn't worth it. I went to management because our hand book stated to go to management with any issues and we were told to handle our selves because we are all adults. If we had worked 12 hours plus in a day we were never appointed a lunch break at least. We either had to eat and run or go without. And any human being knows you can only go so long without eating. But wanted everyone to remain affective for the dinner rush knowing that we never had a break or even a second to clear our thoughts for the day, but couldn't understand why employee's were so frustrated and irritated with the day. But wanted to turn around and take away double shift's. I could understand if we were given a break and still complained or was irritated over nothing, but to work us as if we were a slave ship. Not cool, I am not trying to say that this is a bad place to go out and have a good time but until they get management under proper control this resturant could result in failer.

All in all, Buffalo Wild Wings is a good place to work. If you're friendly and like to work hard at a fast pace, you'll fit right in.

A typical day there will have you working in shifts that range from very slow to very high volume. You mostly serve bar and grill style food and alcohol quickly and tend to guest needs. Working in a team is a must here. 

As a Cashier/Greeter you're mostly responsible for take-out orders. They're placed by either phone, online or walk in. On occasion table orders are placed to you, as this is how orders were placed when Buffalo Wild Wings was known as BW3s (Buffalo Wild Wings and Weck). It's good to be prepared to help any customer at anytime. 

As a greeter you are the first face the guests see, you greet them, and most people are friendly. You direct guest to their seats and introduce them to their server and answer questions they may have upon arrival. 

Once you've been there for a while and exhibit good work qualities, BWW may promote you to being a WCT (Wing Certified Trainer). Along with your normal Cashier/Greeter duties you now are responsible for the training in of new Cashier/Greeters. Teaching others can be fun, and it's the first step in advancing in this company. 

The management here changes frequently. Some supervisors are outstanding, some are not, and can make working here very hard. Your best bet is to be respectful and do your best work. If a problem were to persists with an employee and manager, it often felt like nothing was done to ratify the issue, this can be very distracting and disconcerting for workers. 

You will work with a large variety of co-workers here. As long as your honest, friendly and a good team member, you shouldn't run into any problems. You might even make a few friends. 

The hardest thing might be the slow shifts. They get boring, and you may be dismissed early in a day. That could lead to missing out on money too. Also you need to work hard, if you're lazy on the job your job will only be harder, for you and your team members.

There are a lot of enjoyable parts of this job. You're basically hanging out around sports and beer and fun people all day long, and with a positive attitude this job can really be fulfilling. 

From the first few days of working here, I knew that I immediately wanted to get the heck out of here. Spent two days of doing online modules, and then I was just thrown into working in the kitchen, without guidance. They give you about 4-5 days of 'training', then expect you to be able to perform all the tasks of the job. Not only this, but there is no sort of consistency with the scheduling. You are at the mercy of management, when it comes to the shifts they schedule you for. All I can say is that the work is physically grueling, and you have to be okay with working 8 hours, with no breaks. Also, don't plan on leaving on time, especially in the kitchen because they'll consistently make you stay later to 'clean' or do tasks that they don't feel like doing. In terms of 'cleaning', this place makes me want to hurl. No one practices proper food safety or sanitation. It is a common occuerence to see the kitchen staff not use gloves, and grab food with their bare hands. To make matters worse no one will wash their hands as they're supposed to, even after touching garbage! Mold and food debris are literally caked over every wall, fridge, counter, and surface in that kitchen. No one cares to actually clean, and whenever you try to communicate these issues to management, they simply don't care. In addition to the poor sanitation, the culture in BWW is extremely toxic. Management does nothing to promote a positive work environment, and sometimes they'll even join in and make some derogatory remarks. Overall, this company is not somewhere I'd recommend anyone to work for. The lack of benefits to team members coupled with poor sanitation, long hours, time theft, and no training makes for a poor work environment. I'd avoid it at all costs. The simple fact that in a year about 35+ people have quit in the kitchen alone, should be a good indicator of the working conditions at Buffalo Wild Wings. For your sanity and well-being, just don't place yourself in that position to be taken advantage of.

I have worked for the O'Fallon location for just about 3 years, I started as a cashier, asked to be trained in the kitchen and was quickly forced into being a cook all the time instead of being more focused on being in the FOH. I liked being in the HOH, but later asked to be trained as a server and constantly got the run around. When I finally put in my notice-of-leaving, I was asked what could be done to get me to stay, but my feedback fell on deaf ears.

I was never given any performance evaluations, not a single one throughout my several years of employment and several positions. I only received raises when I begged and threatened to quit without one. Even then, I never received any evaluations to let me know what I was doing well and what I could do to do better. When I asked for evaluations, I was told "Okay we'll so that soon", only to never receive any.

Management is a toss-up. High managerial turnover lead to many issues between management-staff communications, and more recently, infighting between several members of our management staff. When they don't like an employee, they harp on every little thing they do, but when they like an employee, they can do no wrong. Employees know this, and it causes problems between them, but management constantly turns a blind eye.

I enjoyed working for Buffalo Wild Wings, but they did not want to work with me on career development and took my criticisms as personal attacks. Certain managers are fantastic, and know how to help employees and customers, but others are clearly just there to collect their check. Good staff is held back from promotions, and bad staff is ignored because they are still another body there during the rushes. If employees don't push to receive compensation for what they're worth, they get run over and left behind with the employees that do the bare minimum and get their hours. This leads to staff getting burnt out and resenting their coworkers, management, and the company itself.

Top Job Titles	Average Salary
Cook 445 salaries reported	$15.49 per hour
Restaurant manager 124 salaries reported	$56,912 per year
Assistant general manager 253 salaries reported	$54,346 per year
Line cook 387 salaries reported	$15.89 per hour
Restaurant general manager 14 salaries reported	$66,761 per year

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