line cook

dishwasher

sous chef

host/hostess

restaurant manager

Newport Restaurant Group

My time working at Iron Works Tavern was pretty rough, all the time I would have to drop what I was doing in an instant at the line cook's beck and call. Oh you are shucking two orders of a dozen oysters that are on a quickly melting platter of ice?? Too bad! Refill my calamari or some such for the front! Pronto! Oh by the way we'll complain about you not getting the order done fast enough too! Great huh? So yeah, it wasn't the right place for me. Hats off to most of the crew there though as there were plenty of good people, the management was simply awful. One thing I will also say is that they are very organized from a business perspective and you WILL absolutely get compensated properly for your work hours. On top of that you get health benefits and vacation time. So overall it definitely wasn't the worst job, it could have been much worse. Basically there are things that I would tweak but other than that it is a solid job. Maybe I simply aren't cut out for kitchen work, maybe somebody out would be perfectly fine at handling the work here.

Overall, there are wonderful people who work at CHI (junior staff). However, it has an odd culture. The workaholism is out of control. Double and even triple shifts have been seen. You cannot help workaholics who are so far down the road they can't be saved. 

 You should never show any intensity, passion, or exuberance with 90% of the old-timers. The environment is a bit sterile as almost anything rocks the boat. This leads to a bland aesthetic compared to other Relais which have a bit more panache. 

The dumbest things are political. It is like working at Downton Abbey.  Swing your pearls around, point your nose in the air, and sashay off. People laugh when any kind of change is proposed as they know it will fall on deaf ears. When change does happen it is so short-lived, there is no reason to learn about it.

Manager requirements for agent pay. One can be left a circus on a holiday due to short staffing.

This place needs to be run by someone who is 400% invested in making sure every aspect of the business is outstanding.

I cant say anything but good things about Waterman Grille, as if investing over eight years of my life doesn't speak for itself. I enjoy working in a friendly high paced environment where you meet new people everyday. There is always a new learning experience and I always look forward to going to work. I love what I do ( serving guests ) and I love everyone I work with. The management team is always very professional and courteous upon any personal requests. I can't say the job is difficult in anyway because it has become so routine that even if any problems arise the situation is corrected immediately by either one of us, being co-workers or the management team, but that is something that is very seldom.

Last summer I learned alot of useful and applicable knowledge that I am now able to use outside of a restaurant setting. The fast pace of serving at Castle Hill bonded my fellow employees and I because we were able to discuss strategies to better our work dynamics. Unfortunately, the management was not nearly as supportive as my fellow servers were. Having five managers seemed ideal but it turned out to be an un-organized and un-professional mess. Two of the five managers were willing to jump in and help at any given time which was nice but the other three negatively affected the entire staffs' enviornment. I enjoyed interacting with hundreds of customers in all of nature's elements and creating a relationship with each table.

Newport Restaurant Group prides themselves on how successful their business endeavors are and they try to sell you on their Employee ownership program but it’s all a facade, and it’s frankly baffling with who they have in position for upper management and hospitality management. These people are so completely out of touch with daily restaurant operations and execution it’s mind blowing. They’re willing to put people with no experience in vital positions as long as they’re willing to conform to their quirky and frankly moronic demands. They do have great food but their contemporary concepts are very gimmicky and understated and not in a good way. 

My first REAL job after working at real waiting jobs around Newport, RI after college.  A magnificently beautiful location, a wonderful old shingle mansion, great gourmet food and a super high end catering department; for me what not to love!  Ran the rooms department and then moved to the catering department.  Helped the owners realize that they could turn an historic laboratory into the year round base of a large catering department.  With the addition of an enormous terrace and a "summer permanent" tent covering the terrace adjoining the laboratory, one of Newport's supreme wedding locations was born and is still prospering!

The location, view and guests that come in The Castle Hill Inn and Restaurant(s) are primarily great!  

The Management Team, however, is not great.  They seem to schedule everyone for long hours, sometimes six and seven days even when the business demands do not require it.

Additionally, the Restaurant Managers often yell at employees and don't care if you have a valid reason for being late.

Finally, the Restaurant Managers spend a lot of time on their cell phones and do not do anything to prevent the BEES! that swarm guests and employees beginning in July - September.  Beware!

It was a fantastic place to work. I learned everything there is to know about the restaurant business from this place. Management was excellent, the people I worked with were amazing. Unfortunately, the place is closed now but the Concord location is just as good as I had worked there for a little bit once my location closed. I highly recommend it to anybody looking for a good serving job with a good group of people.

If you consider working as a busser or a food runner, it's not worth it. It's the lowest position which requires a lot of work and it's not compensated fairly. Managers do not care if you get your tips, servers rarely tip according to the rule but rather according to what they find fair. You don't get a fixed schedule so you never know what your week will look like. It's a good place to learn about fine dining and some basics to providing good service but not so good to make money. CHI is far away from the center and if you don't have a car it will take you an hour and half to get there on foot.

Could be good with better management and fairer pay.  As it was, workers were constantly harassed indiscriminately no matter who was falling behind or not doing their tasks,  And then failing to actually address any issue or problem employees and instead would just fight and complain much of the time.  Almost any time certain managers made a mistake they would immediately blame it on an employee And attack anyone who tried to say otherwise. Overall A Really Stressful Environment.

Top Job Titles	Average Salary
Line cook 65 salaries reported	$21.15 per hour
Dishwasher 33 salaries reported	$18.31 per hour
Sous chef 21 salaries reported	$68,262 per year
Host/hostess 45 salaries reported	$17.77 per hour
Restaurant manager 21 salaries reported	$68,976 per year

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