host/hostess

server

bartender

host/server

restaurant manager

Sedona Taphouse

Worked here for 4 months and helped to open the store in Novi, Michigan back in April. I have been within the serving/bar tending industry for 7 years. 
The company made it appear as though they had our best interests in mind and that they wanted it to be a "family" and "team" work environment.  The "team" environment included tipping out over 3% of our total sales to the Hosts, Bartenders and Bus boys so by the end of the night I was usually tipping out over $30-$60 dollars out of my own money for the night. The first month or so of working there we did not appear to have a busser or anyone to help clean tables so usually we ended up cleaning everything on our own. Multiple times the hosts and bussers would just up and quit in the middle of the shift ( but who could blame them). 
 If you had a section of 3/4 tables typically you would arrive for your shift mid afternoon and wait for at least 1-2 hours to get your first table. The hosts typically would mess up the rotation once we were busy and would either all together skip your sectional or seat you 3-4 tables all at once with some tables having 6 or more people at each of them. 
Mind you, I like  being busy and taking on many tables but the pace of Sedona and the customers expectations of fast food in a "scratch kitchen" and a "fresh squeezed and freshly made" bar made this almost impossible.
There were days where I would barely make minimal wage due to overstaffing the floor and the lack of cutting servers. 
There were also days where I would make good money but be so anxiety ridden that I would want to break down and cry and by the time I was leaving after a 12 hour shift I wanted to pass out because  I wasn't even given a lunch break or a SINGLE place to sit down for even a few minutes.
I think they expect their staff to be robots because that's for sure how I felt like the staff was treated. The management was very contradicting and if you didn't understand something they would belittle you.  
The management ran on the idea that everything that went wrong was to be blamed on the servers. If the kitchen was behind it was the servers that would get food comped off of a tables bill and not given a proper tip due to that. If you were double or triple sat you were expected to still get drinks out from the (usually) slow bar and kitchen in a timely manor. 
AND don't you dare try to call in even for one day because you will only be given a guilt trip or blamed for why they would be "screwed over". 
I genuinely met some really great people while working there and a lot of them left before me due to the same reasons I listed above. Many good employees began no-call no-showing, and I wouldn't blame them. A job should NOT cost you your own mental health and that's how badly I felt this company was treating their people.

Working at Sedona Taphouse can be a mixed experience depending on the location, the management team, and the culture of the staff you work with. The restaurant has strong points, especially when it comes to fresh ingredients and a generally solid menu, but there are also operational and management challenges that impact day-to-day work.

One of the most noticeable issues is the sense of favoritism among some managers. Certain employees appear to get more flexibility, better sections, or more support simply because they’re viewed as more valuable. This uneven treatment can create tension among staff and make the work environment feel inconsistent and unfair.

The hiring approach also seems to target a particular demographic, which may contribute to cliques forming and to some staff receiving different levels of coaching or accountability than others.

Food quality can be solid—when the checks and procedures are being followed. During well-staffed shifts, the kitchen maintains strong standards. However, when key members of the kitchen management team are absent, especially in the evenings, those standards can slip. This inconsistency can be frustrating for both front- and back-of-house staff who want to take pride in what they serve.

The team is a blend of employees who move with clear urgency and professionalism and others who work at a much slower, more casual pace. Because expectations aren’t always enforced evenly, this leads to imbalanced workloads and can create friction between high-performing staff and those who don’t match that pace.

Smoking and vaping are officially prohibited on property, but enforcement is inconsistent. Staff have been known to vape in restrooms, in the walk-in, or after guests leave, and the lack of accountability creates a noticeable culture gap between the written policies and the actual practices. This not only sets a poor example but also impacts professionalism and cleanliness.

Sedona Taphouse has a lot of potential and can be a great place to work when the right managers are leading a shift. The brand, the atmosphere, and the guest base are strong. But inconsistent leadership, uneven policy enforcement, and favoritism can make the experience unpredictable. With a more balanced approach to accountability, stronger evening kitchen oversight, and consistent enforcement of workplace standards, the environment could improve significantly.

My experience thus far at Sedona Taphouse has been an overall enjoyable one but often times it feels that there is a "make it up as we go" attitide and i never know what to expect on a day to day basis. There have been on multiple occasions where a meeting discussing new procedures and policies were to be implimented only to have something completely different happen the very next day with no notice at all. 
 Personally my biggest and really only complaint is that my primary source of income is from the tips that I make while working my shift, and because of that my primary focus is the guests sitting at the bar and the experience they will have while there. My beverage director responsibilities are a seperate 20 hours worth of work that I see no extra compensation for. This makes for longer than required work weeks and as a married man looking to start a family, this isnt optimal. Fortunately the craft beer industry is one that I enjoy very much so being able to spread my knoledge and passion to co-workers and restaurant guests alike is very rewarding.

Responsible for opening and closing duties. Quickly moved to trainer due to dedication and interest in craft beer considering this was my first time working with so many rotating taps and bottles/cans. I really enjoyed the atmosphere of the restaurant. Waiting tables, keeping up with pre-bussing, making sure sections were clean, running food, delivering drinks in a timely manner, table side wine presentations, daily sidework and deep cleans, keeping up with daily specials. Hardest part of the job was working with a team that wasn't as interested or well informed on beers..considering that is half of the company's main focus..working with a younger crowd with lower work ethics also made it a  little frustrating at times. I thoroughly enjoyed working at a place that gives local charities donations weekly and keeping up with new beers for all over.

A typical day at sedona can start off slow, but will build up to a high tempo day. lunch is usually busy by 12pm and will stay busy up until 2:30pm. The management team is spread thin, just because of the amount of managers. working for sedona I have learned a lot from day one. I've worked my way thru the ranks of sedona from kitchen line cook all the way to key manager. the hardest part of my job for me is interacting with customers, I've always worked in kitchens and only recently have been moved to the front of the house. The most enjoyable part of my job is somewhat interacting with customers, when i get to talk to people about the food or the 500 beers we sell i sometimes get carried away in conversation and it makes me feel good when i walk away from a table and i feel like I've gained another regular for sedona.

A typical day at Sedona Taphouse included a lot of responsibilities that you were required to complete in order to keep a very smooth and fun environment. I have made a lot of friends as well as many connections throughout my four years working at this restaurant. I am really close with the managers as well as the owners of Sedona Taphouse throughout my time being there. This job has taught me to be responsible, introduced me to many communication skills and has carved me into a very huge people person. The hardest part of the job would probably be working with others who aren't as responsible as yourself and having to complete their duties that they did not finish at the end of the night but the most enjoyable part of the job is receiving many rewarding compliments from customers about your service and making so many connections and relationships with customers.

At the Sedona Taphouse location I work at management is amazing, especially our general manager. He is the main reason why I’m still there. I love how they handled the pandemic, they’re taking care of their employees and I’ve never worked at a place where it’s actually like family. 
Down side is management seems to struggle with over staffing and doesn’t know when to make cuts, which obviously angers servers who are trying to make money on a Friday/Saturday night. Could be a little more organized with the host stand. They say they like to hire within, but they have hired outside managers and bartenders. Haven’t seen much growth in the company for some folks.

I currently work at Sedona Taphouse. Every job has its bad days but there are very few of those here. I would sad the only draw back would be the staff isnt incredibly welcoming when you first start out. At least the werent for me. They are very accomodating with schedule requests and if you ask last minute they will do their best. Mostly the management team and ownership is amazing and more than willing to help you if you need it. Overall I would reccomend applying and working here.

Was a fun place to work, owner and managers all went on a spiel about how the company cares so much about employees, then 6 months in you realize how untrue that is. The focus is on money, if the restaurant makes money, employees don't always necessarily get the best tips when drinks are on special for $3 a piece, and you have a table that sits for 3 hours at a table, drinks 6 $3 drinks and leaves a $2 tip. Managers don't defend the employee in a situation like this, the employees feel like they have no trust in management and must take things into their own hands. i.e. gatekeeping customers from your tables.

Took managment position after a very disappointing interview process - Money was decent - After all the red flags during interviews taking the job actually proved to be worse. Very poor management- Looking for friends not good employees or good leaders. Management is very insecure about people with more experience or knowledge than they have. Rules are very inconsistent- Dome of us work as if we don’t have familes or a personal life - While a select few “friends” Get all the good shofts and work together ..... Everyone else gets the shaft

Top Job Titles	Average Salary
Host/hostess 3 salaries reported	$20.67 per hour
Server 1 salary reported	$22.50 per hour
Bartender 1 salary reported	$22.50 per hour
Host/server 6 salaries reported	$18.00 per hour
Restaurant manager 3 salaries reported	$57,500 per year

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