delivery driver

restaurant staff

restaurant general manager

regional manager

crew member

Roaring Fork Restaurant Group

A typical day at work started by getting at work not knowing if the shift manager would have the store open at the time my shift started or not, followed by finding out if and how many catering I would have to cook, and turning on all of the machines used for cooking in the day. Then i had to estimate if i needed to prep black/pinto beans to ensure we didn't run out for the day. On the same note taking out and cooling pork/beef or checking if I needed to put them in the oven. The catering department would call if there was any short notice caterings to add, and by the time the managers got me the list of food needed I would have as short of a notice as 30 minutes. The managers very rarely helped out even unsure if I could get it done in the time requested. I had two and a half hours to get all of the food cooked and up on the service line for when we opened. During when we were open i had to maintain food in the hot box(food ready to be brought up to service line) and bring up any food and replace the old product with the new. I also was in charge of cleaning any/all dishes by the time i left. This was only a requirement for me since i was the only cook able to do it everyday which really made me sketched out about the whole company. I would be barked at by the general manager to do a WHOLE lot more than any other employee. Calling for a day off was almost impossible too since the general manager would make threats as to the status of me keeping my job in a very unprofessional manner. 
  I learned that all company's don't really care too much about their workers and too watch out for businesses that are short staffed and can't keep any employees to stay. Although the company clearly had it's problem, on a positive note, I learned what I am truly capable of.
  Like up above the management over-all was very unimpressive. Bad attitude and did way less than expected of any lower ranked employee. This created a tension and a feeling of unfairness for all of the lower employees. I wouldn't recommend to anybody that likes to live in fear of losing your job if you don't do exactly what your told when your told to even if you're busy. I believe the main problem was with the GM he didn't do anything like he was supposed to and in the one meeting we had, he concluded it with saying he would talk to all the employees one-on-one(which he never did) just to sound good for his boss. A very power hungry man, in my opinion he liked to tell people what to do just to feel like he had control, his requests were often because he didn't want to do it himself.
  The hardest part of the job was trying not to quit everyday because of being told what to do knowing that all of the other employees with the same title weren't required to what was required of me while making the same hourly wage as i was.
 Most enjoyable part of the job was clocking out.

This is probably the worst job I had ever worked it. The workplace culture is nonexistent, Working there made me feel very isolated because it is very much gives if you are not in the “inner clique” they didn’t really care about you. A typical workday is basically terrible because they minor your bathroom breaks which is weird. They are very much selective on who they want to say things to and who not to. If he was a part of the “inner clique” you really didn’t have to do as much as everybody else. They was basically going outside and smoking, sitting down the lobby for 20 minutes at a time, and not doing her job to the capacity everybody else was held at. And the hygiene in the store was just disgusting. They would touch their phones with the gloves on and then just continue making food. The hardest part about working at the store I worked at was management. The GM there didn’t do anything. He was lazy, manipulative, and never gave out hours fairly. The people that got the most hours was people that he hired was friends. The company are just very shady and will bypass things just to make money. 

Overall exciting when they onboard you, but there is minimal training for management and almost zero "training" for regular associates. $10/hr plus "tips" is a joke, and if you are salary good luck having any type of work/life balance. If you earn PTO you can kiss that good bye because they won't pay it to you. Restaurants are filthy, and they do not follow any type of procedures to cool products used from day to day. Date dots are changed so that upper management doesn't see you using expired products. No hot water in the building? No problem- they will stay open even though it's a health code violation. Cold table not working? No problem- they will just put buckets of ice in the bottom to "keep product cool". Digital thermometers are put in one product and clicked through to temp all of the products, and if one isn't at temp- just find one that is at temp (preferably a product with liquid). Best of luck if you actually want to work here. 

but the company itself is only in it for the bottom line and will screw you every chance they get in order to improve their numbers. This may even include letting you be two people during a shift and not care to try and change it. And while my management tried to get us raises in a timely fashion, they never came during the time I was there.

The people I worked with on a daily basis are great, but only because the store manager made sure it was that way, but anyone higher up in management only cared about productivity no matter what that meant for the people working.

At a typical day at work, managers greet and briefly check in with employees at the start of shift, attention not always given equally or efficiently.
I learned time management and initiative about asking questions about the days priorities or unannounced changes. Often management may not accurately inform you of break times, priorities, or staff changes.
Employee relationships decent, not much drama.
The hardest part of my job was observing the short staffed servers and hostesses and seeing frustrations within staff, about poor hires by management.

Advancement and growth is only available if you work in the restaurants, not in the corporate office. The corporate parties are fun, sometimes there's potlucks, but it's a very "not my job" mentality no matter how much "leadership" says to take ownership. Very few people willing to step in to help out restaurants, and sometimes only if they're forced. If you want career development, you're better off learning on your own time. Their only effort on inclusivity is just one line on the website, and people avoiding talking about diversity and inclusion topics. 

I would never recommend anyone to work here, either at a restaurant or in the corporate office. They lure you in by making you think it's a cool place to work, but there is nothing cool about the way this company is run or how they treat their employees. Employees are discouraged from taking a lunch break and it is frowned upon to leave at 5 p.m., even if the workload is low (which it is often). Benefits are average, PTO is almost nonexistent, and leadership acts arrogant and entitled.

Working at this company has helped me improve creativity, teamwork, communication, adaptability, and listening skills. It was a comfortable workplace where they included everyone in everything. The employers and employees were very patient and caring, making sure I was understanding my tasks.

Roaring Fork Restaurant Group is a great place to work!  I have worked in the corporate office for a little over a year and I love the hybrid work schedule and overall environment.  Leadership is approachable and the workplace culture is friendly and supportive.  Everyone at the corporate office lives by the motto "if you're not serving the guest, serve someone who is" and works hard to provide support to those in the field. 

All in all they care but they don't have the time or resources to properly train and develop management teams. The limited amount of sales in some locations seriously impacts pay and flexibility to hire. They pay decent and compensate for travel and bonuses but all in all base pay isn't anything to be excited about. 

Top Job Titles	Average Salary
Delivery driver 208 salaries reported	$32.50 per hour
Restaurant staff 8 salaries reported	$12.50 per hour
Restaurant general manager 16 salaries reported	$57,000 per year
Regional manager 2 salaries reported	$102,500 per year
Crew member 1 salary reported	$12.50 per hour

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