host/hostess

restaurant manager

line cook

head chef

server

The Chateau Restaurants

Upper management do not communicate well with each other and workers at the bottom take the fall for that. We were not allowed to take days off unless WE found coverage for our shifts no matter how far in advance you request the day off. The GM has no idea how to run FOH. They operate like a typical corporate food chain with no appreciation for their staff which is why there is such a high turnover rate and locations are always hiring. As a server I like to work at a place where I can stand behind the restaurants quality of food. The chateau just cares about quantity and your lasagna only takes 3 minutes because they microwave everything. Everything. It’s appalling. The money was good before covid. Then they overstaffed when opening up again and if we got a busy rush, management would just schedule more people instead of helping out for 40 minutes so you never had the opportunity to make any money. The only good thing was the other servers. They were great and made the job bearable. 

A typical day of working at the chateau is very busy and fast paced. Throughout each day of work I learn how to make things easier and faster for me to get work done. The job goes by fast almost every single day. The management is just ok. Managers do not try very hard to get to know the employees, especially myself. One of the worst things about working there is that it is a lonely place to work. Making friends with co-workers is difficult and sometimes impossible. The hardest part of my job after the Chateau closes I am the only busboy left, only to clean all the tables by myself. Although it is hard, in some ways it is a good feeling knowing I have finished many tables by myself. The most enjoyable part of my job is making friends and getting to know some of the customers.

I've been in food and beverage industry for over 25 years, have worked at around 10 different restaurants in that time, and by far Chateau was my favorite.  It's kind of old fashioned, kind of quirky, but the staff make all the difference in the world.  It is a close knit family, but they welcome new staff openly (though not all end up as close or as loved by all, everyone gets a chance!)  Free staff meal on shift, discount when you dine in on your own time, only place I ever had that.  Ever.  Management are in the trenches with you at all times, and the customer is KING.  I saw some amazing things there, and I miss it all.

What is the best part of working at the company?
i have the freedom to work the hours I want

What is the most stressful part about working at the company?
We are tipped employees w/ a small hourly pay.  So inconsistent pay is hard to budget and plan. 

What is the work environment and culture like at the company?
Family orientated. environment to work 

What is a typical day like for you at the company?
i usually open the restaurant get things ready for the shift.  slower than nights, but there are less servers on the schedule

The only thing they care about is pleasing  corporate. They lost that ability to know that the people that frequent the chateau need to feel important because they can make you or break you. But you corporate people are so wrapped up in who’s better than who that your staffs opinion does not even matter. I personally love my customers but my hand were tied. I was told I had to stop trying to make everyone happy and just serve

Daily work consisted of making sure the restaurant was staffed properly at all times, scheduling, training, inventory, cash handling, balancing, deposits, and quality of food and beverage.  I opened, closed, or was a swing manager on duty daily. I was fortunate to work with a very professionally and well trained staff, and working with highly talented upper management.

I liked the Chateau because I got to be social and meet many different types of people. My coworkers could be different depending on the night, so it kept things changing and fun. The hardest part of the job would be trying to please everyone and not succeeding. You learn lessons through those experiences. Management was flexible, so they could accommodate at short notice and took care of their employees as best they could.

Management here is the absolute worst ever (Andover). Zero care for employees and this is why they are always hiring. Do not quit your job. One can do better. The restaurant has issues with disrespectful, cruel management who Know very little of quality dinning and hospitality, I.e., management needs training in many different areas—specially human relations

day starts around 1030
get station ready for service and then cut bread for the day
make sure orders are ready for the customer
prep work 
management is always fair and wants the workers to do their best
basic kitchen with much room for improvement
hardest part: scheduling is not always the best
most enjoyable: getting do what im passionate about

When I started a management position at the company, I was promised day hours and used to get recognition for the work I did.  The company is growing and they are not paying attention to the needs of the existing restaurants, only on opening up new ones.

Top Job Titles	Average Salary
Host/hostess 10 salaries reported	$15.70 per hour
Restaurant manager 3 salaries reported	$27.67 per hour
Line cook 4 salaries reported	$19.13 per hour
Head chef 4 salaries reported	$74,500 per year
Server 5 salaries reported	$30.00 per hour

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