restaurant manager

district manager

cook

purchasing coordinator

director of facilities

Norms Restaurant

It is a pretty easy and basic job overall. As long as you are able to  accurately memorize the floor plan and what goes with which item and what items you can swap out for others and have a general understanding of people skills, then you should be fine. Managers are friendly, will commend you for working hard, and will not get on your case as long as you do your job and maintain a good right-selling (add-ons) percentage. However, some co-workers are harder to get along with as opposed to others (usually the ones that have been there for years and have been drained of all patience) and as it is a cheaply priced restaurant, you will get some pretty cheap people more than half the time...and these people will strain you. Some are dirty, rude, uneducated, VERY impatient, bad tippers, inconsiderate, needy, or a combination of the aforementioned or all of the above! Working here will harden you mentally and emotionally and will teach you how petty people can really be when they know they can insult, laugh, and take advantage of you and there is nothing you can do about it because you are in uniform and need your job. It will surely give you a taste of the darker part of the hospitality business. I recommend this as a first or second-time job on the side while going to school or furthering your education but if you have the luxury of choosing where you want work, let this be one of your later options.

Never a boring moment.

•	Consistently provided friendly guest service and heartfelt hospitality
•	Promptly and empathetically handled guest concerns and complaints
•	Demonstrated integrity and honesty while interacting with guest, team members and managers
•	Greeted customers and provided excellent customer service
•	Pleasantly and courteously interacted with customer
•	Maintained high standards of customer service during high-volume, fast-paced operations
•	Built loyal clientele through friendly interactions and consistent appreciation
•	Cross-trained and coordinated scheduling with team members to ensure seamless service
•	Assembled food orders while maintaining appropriate portion control
•	Verified that prepared food met all standards for quality and quantity
•	Prepared a variety of foods according to customer’s orders or supervisors’ instructions, following approved procedures
•	Handled currency and credit transactions quickly and accurately
•	Followed food safety procedures according to company policies and health and sanitation regulations
•	Strictly followed all cash, security, inventory and labor policies and procedures
•	Reported to all shifts wearing a neat, clean and pressed uniform
•	Reported to each shift on time and ready to work
•	Communicated openly and honestly with the management team during each shift to ensure it ran smoothly
•	Diligently restocked work stations and display cases

I’ve worked here for almost 3 years and notice that business had gone downhill. I used to enjoy working here. But it’s been about a year the menu has changed at least 3x also bringing in unnecessary over priced desserts, as well as taking away items most customers love. Customers don’t tip like they used to and expect the most from you... in a “diner”. I blame that on corporate and the menu changes. It seems now that everything is a competition. You’ll always have to be on your toes because management loves to check the cameras and nitpick at people. It feels robotic with the service steps. You will get slammed with many tables at once, they will be angry because they will have to wait, just hope they are not secret shoppers or you will be hearing from management. There’s also a lot of micromanaging that goes on with servers that have absolutely no type of authority but to be in charge for their shift when management is at home sleeping.

New management has messed up everyone's previous work schedules and continue to do so by shifting everyone around different shifts. When an emergency occurred I had to call off work (I called 2 hours before my work shift), and the general manager said it was not a valid excuse and persisted on me coming into work. Another instance while working here, there was a rush during dinner shift, and our current assistant manager was supposed to be on the floor assisting us, instead, they were in their office and waited until the rush ended and we handled all of the problems on our own until the rush was over. This has happened multiple times within the same week. I recommend corporate makes a change and really looks into who is qualified to be in management and realizes that their staff is also human.

Norms is a restaurant that is open twenty-four hours a day. The most foot traffic we get is breakfast and graveyard. I work the graveyard shift. It can be quite demanding but if you just keep going, you can get through the night. I serve a lot of drunk customers, some flirt, others curse but mostly they come, eat and leave. The hardest part of the job is when a customer gets upset and feels entitled to certain liberties and if they are not met they get physical. The most enjoyable part is getting a great group of people that just like to joke around. It really lifts up my spirit when they include me.

I was overworked ! I worked 11pm-5am it’s the only shift I was available for. I was the only busser and dishwasher and all it was, was a lot of deep cleaning. Somedays were slow so the deep cleaning was easy. But if it was busy they still expect you to still do the deep cleaning. It felt like a nightmare sometimes o received no breaks because I was backed up I came home smelling like garbage. I work another dishwashing job as well but they provide gloves and aprons. This place only provides aprons. Don’t work at norms it’s really hard and it’s easy to get stressed working here 

People get away with not showing up, no call no shows, and walking out. The kitchen is not stocked after the staff leaves and no reprucussions happen for doing so, so it continues. No sense of urgency from management when the kitchen is in need and complete negligence to any who work hard to make up for it. You won't be noticed so you can't be expected for any promotion and that leads to a lack of pride for your work. They hire from outside rather than promoting from within.  

What is the best part of working at the company?
The customers.


What is the most stressful part about working at the company?
Organization/communication 

What is the work environment and culture like at the company?
The work environment varies. Poor management is one of the biggest factors in how I perceive it. They go through BOH/FOH frequently. 

What is a typical day like for you at the company?
Go in & check my board to see any 86’d items and what not. See what the soup/special is. Walk to the bar and see what’s on tap/stock. I usually take about 4-8 tables a shift(3-4hr). Seat/serve my customers and do my closing tasks(sauces/dishes/stock FOH).

It’s a cool first job but eventually you realize that you’re doing more work that you are being paid for. Usually always understaffed which leads to you doing EXTRA extra work. Best part of the job is employees worst part is being overworked. Management is okay, the managers are typically sweet and make great friends but when it comes to actual work issues it’s kind of swept under the rug. Typical day as a host is seating, doing to go’s(if you’re lucky) and helping servers serve their tables but getting no tip when you did most of the work. 

Geet and seat customers, take drink orders, tell customer the daily special and take food order and place order in computer, prepare drinks and salads, clear used dishes, bring food order, clean station, stock any needed food/drink items, cashier work, buss tables, vacuum, dust. Management was friendly and gave positive 
reinforcement. All of my co-workers helped each other, we were always a team. The hardest part of the job was busy hours, trying to keep up, but I always did. The most enjoyable part was talking to all the customers and making them happy with full bellies.

Top Job Titles	Average Salary
Restaurant manager 1 salary reported	$70,000 per year
District manager 2 salaries reported	$137,500 per year
Cook 2 salaries reported	$19.75 per hour
Purchasing coordinator 1 salary reported	$23.50 per hour
Director of facilities 1 salary reported	$125,000 per year

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