line cook

carry out

dishwasher

prep cook

brewery manager

Rock Bottom Restaurant and Brewery

What is the best part of working at the company?
Learning from the Brewmaster how pair menu items with all of the different types of beer that they produced in house. 
 The benefits of working in such an organized kitchen with daily menu changes taught me how to think and act on the run while maintaining the companies exacting standards for  portion control , safety and sanitation. 

What is the most stressful part about working at the company?
Having to prepare completely new  menu items in a matter of just a few few minutes  using all new techniques.

What is the work environment and culture like at the company?
Hard work and a love for the hospitality industry was the atmosphere that made it easy to enjoy my job. And I was rewarded with  pay  raises every 6 months!
 Who wouldn't love that environment .

What is a typical day like for you at the company?
Arrive at 5:00am turn on equipment and organize storage spaces while putting away our daily deliveries. Set up prep list for the different work stations and write the master list for priority and necessity of product. Give the waitstaff a quick summary of what is new and what needs to happen that day during ťhe lunch shift. 
Expedite the orders for lunch service and help out wherever needed. Clean up and organize 
the back of house.  Do a fresh sheet for the dinner shift . Do quick summary of sales and then call in orders for the next day.  
Go home,(Maybe).

Where do I start? Management didn't seem to care in the slightest about the kitchen staff. Multiple coworkers bring issues to the attention of management only for them to be ignored. Hours vary wildly depending on how busy the week will be, which is kind of understandable but when you work for a supposedly successful restaurant in the heart of the entertainment district in a major metro area and you're only making 25 hours for the week, it makes wanting to stick around difficult. On the other side of that coin when there are multiple events nearby and the week is supposed to be busy, you better get ready to get worked like an animal. Executive chef knows how much his employees do in the kitchen and has no issue adding more to your already ridiculous list of things to do, all the while wandering around and completely failing to support his staff. The ridiculous turnover rate in this kitchen is like a revolving door, people getting hired and then leaving except of course for kitchen staff, which is apparently a giant chore to find more line cooks I guess. Management/corporate will try to make you believe they care about you and appreciate you but then completely screw you when it suits them. Dont waste your time here.

It was tough, and required constant work (I couldn't tell you weekly hours, it was a "most of the time" kind of thing) the pay wasn't great and I came out of pocket sometimes to help bands get to the next town. A typical day saw me starting at about 8:00 am, networking to find bands, reviewing submission after submission from bands seeking shows, arranging each show, updating our site and calendar, then making flyers, going to have them printed, then taking them to the venue to hang. 
Show nights would include that and:  Before opening, I would get with all employees to discuss what I needed from them that night, then I would ready the stage for the bands. As the bands arrived I would fill them in on how the night was going to go, then I would run sound and facilitate changeovers. I was also responsible for handling any issues that came up, and delegating employees to any problems that may arise in their areas. As the night ended, I would handle door money and cash payouts, oversee cleaning and general tidying, lock up for the night, and usually be out by 2 am. 
I was the main manager, right next to the owner, and really loved the people I worked with, because we were all there to support the cause of supporting music and musicians. 
The hardest part was the lack of overall fundage for the business, which led to it's closing 7 months after opening.

I worked here part time a couple of summers ago. I was working as a server prior to having this job at another restaurant and I started working here cuz I broke my foot and could no longer serve had I stayed living in Richmond and not moved the managers told me they would let me serve once my foot healed so I would say that they were pretty nice and reasonable level headed managers running this place. Other places I had applied to were not willing to let me switch from hosting to serving once my foot healed up even tho they had the position open. Sadly I moved out of state before my foot healed so I can not comment on how serving is for them but I can say it was a really fun and easy hosting gig and non of the managers were really mean her like they are at most places. The started me off at 12 an hour which was a good wage in Richmond, Va for a host. Usually you get started off at 8-10 bucks at most other places. Hours were slim but you did get a lot of chances to pick up for other people. 

The first interview I came in for the manager on duty had no knowledge of being set up and was asked to come in for a second interview. Coming in for the second interview, the interview lasted all of 5 minutes, I was asked all the same questions as before and was again asked to come in to speak with another manager. Came in the 3rd time to speak to an additional manager and again went over all the same stuff. The manager then asked me to come back so another manager can meet with me, that he really likes me and want to get things moving. Coming in my 4th time ( I only did so because at this point the job seemed promising)  I went through the same process and the manager said that he’d need to speak with the other managers, he really likes me and that I would be contacted soon. No one ever got back in touch with me. Definitely a huge waste of time and let down on my end. Especially to see them continuously posting for thus desired position. The management staff needs to work on communicating with one another better. Perhaps create a better interviewing system.

I worked with Rock Bottom, sister store to my current company, for roughly 3 years before our store was closed. Starting as a server, I was given the opportunity to move up in ranks with the full backking of my management team and brew master. My GM was, and still is, an amazing source of knowledge and an excellent mentor. He has taught me what makes a successful manager. I loved the clientele of our location and was excited to go to work everyday, no matter the financial outcome. I learned a bit our brewing beer from a very successful brew master and a bit about pairing beer with food.The hardest part was learning that our store would be closing. While the last GM did an great job turning the store around and raising the overall intake for the store and company, unfortunately it was not enough to undo the financial damage previous GMs had created. I will forever miss my "Rock".

The job is very easy and not really complicated at all. You just greet people and then take them to a table depending on what sections of the restaurant are open. Everyone is very nice and helpful and management is really easy to connect with. They always answer your questions and help whenever you need them too. Working as a host you’ll have to make sure the tables are cleaned and that your server is able to take more tables. The only stressful part is really only for like one hour of your shift where the restaurant may get busy and you need to take a line of people everywhere and have to manage the work load for servers because some servers may not be able to take many tables and so you then have to try and avoid seating a server and go on waits. That’s really only an hour of the shift and mainly on weekends. Overall not a bad job at all.

To sum it all up it’s a horrible work environment. Management is so horrendous. They promise to advance you and move you up in the interview and then they never follow through with it. I can’t tell you how many people quit in the short period of time I was working there. Management is just so bad they pick favorites and if you’re not one of the favorites you get written up all the time and yelled at for everything. You would think they would try to change after all of their staff quit but they refuse to. Honestly this place is horrible for your mental health so save your self on therapy bills and don’t work here 

The theater across the street completely dictates the restaurant's business. When there is a show you are slammed busy, but when the theater is dark so is the restaurant. You either work day shift or night shift, no straight through doubles. So most of the time you end up taking a three to four hour break between shifts--which kills any chance of making plans that day AND you only actually work for like four hours total. The people are nice and the management genuinely tries to make life there good for their people. If you need a chill second job or are a student, then this place would be great, but as a full time, stand alone job it is a disaster.

Everyone is in sync with the tasks needed to be completed. Management is supportive as is everyone else who is on the clock with you. Everyone knows what needs to be done to satisfy the customer and is willing to assist you in completing your tasks by directing you to where things need to go. I really liked the collaborative teamwork approach, but the dishwasher position is intense and you often feel like you can never get everything completed fast enough. The pay is about right for Colorado Springs. I just feel no one really has a thorough understanding of just how tough it is to get everything done as a dishwasher. I signed on with an understanding that I would get 40 hours a week, but so far I am not getting those hours.

Top Job Titles	Average Salary
Line cook 36 salaries reported	$20.50 per hour
Carry out 24 salaries reported	$16.99 per hour
Dishwasher 15 salaries reported	$18.44 per hour
Prep cook 6 salaries reported	$20.83 per hour
Brewery manager 14 salaries reported	$74,464 per year

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