kitchen manager

general manager

restaurant manager

line cook

barista

The Goat

The Goat has their work cut out for them in creating a supportive and cohesive environment for their team. My experience pertains specifically to the Morning Ritual coffee shop, whose team works closely with the rest of the FOH staff.  A disclaimer: this location just gained 3 new managers who I believe have the right intentions to elevate The Goat closer to its potential, but I don't know of any restructuring within the coffee shop management.

 This location (Riversouth) struggles with absent and inexperienced management with no control over their service or staff.  Supervisors take a "boss" approach to feedback, often resorting to micromanagement and personal attacks in lieu of constructive coaching. I experienced new staff members crying in the bathroom over aggressive and unwarranted feedback (something I also went through during my training). Multiple times, coffee shop employees exchanged words with the manager of the coffee shop, expressing their dissatisfaction with the training and feedback they had received. While I'd hate to include restaurant "drama" in this review, I think it's pertinent that the coffee shop manager had several charged conversations with employees, and upper management had no knowledge of any conflict or dissatisfaction at the coffee shop (until expressed in my exit interview). 

Management and coaching also happen primarily through a staff group chat, and the expectation is that one message should be enough to implement new policy or make staff aware of an upcoming event.  This means that any clarifying questions are met with "didn't you read the group chat?" This also puts new employees in the crossfire of management who don't realize that old chat messages don't help someone who is new, and who also don't work to update onboarding/training materials to reflect changes implemented in the group chat. Employees are not given the materials they need to succeed, and are made to feel like they can't ask for them.  Additionally, phones are (rightfully) forbidden during the shift, but management communicates with the coffee shop employees via. personal text or group chat message about pertinent shift information, so you need to have your phone on you and readily-checkable anyway, even at the risk of getting reprimanded by a different manager.

The staff turnover here speaks for itself.  Employees come and go so frequently that brand-new employees will be the ones training newcomers.  This leads to improper training, and ultimately criticism from management when there is confusion about how the service is supposed to be conducted. Management believes there is a communication problem among the staff, but they are ignorant to the fact that the communication issue comes from their end. 

Lastly, a severe lack of professionalism all throughout.  Most team memebers show up late, burdening the host and guests who come in to eat right when we start serving.  There is no focus on hospitality here, and no evident plan to make that a priority.  Nobody, including the coffee shop manager, engages in rapport with the guests nor actively tries to promote regulars. (In my time there, I had multiple guests ask me if I was the manager on the basis of seeming "like I wanted to be here" ...yikes).

Service at The Goat was unlike any I have ever been a part of.  Having worked positions at many different restaurants and all over FOH (host, food runner/busser, server, bartender, shift manager) I know what it feels like to be cranking out orders in a cohesive environment, and having fun doing it.  This restaurant will not give you that experience.  If you are looking to be a steadfast, exceptionally-patient employee to help elevate this staff during it's obvious stage of fragility, then this might be your restaurant.  If you are looking to work in an environment where you are supported by management, enjoying the hustle, and making decent money, I'd keep searching.

This place has the potential to be great with the massive bourbon selection in that particular area, the amenities available, the really beautiful layout of the dining area and patio. Unfortunately, the "culture" and the importance that is portrayed on work/life balance is a ruse. They project as if the company is welcoming to criticism to provide proper changes to ensure that the employees have a good work/life balance and that they feel valued and utilized in their position. It's not true in any capacity, they underpay immensely and treat everyone as if they are replaceable. If an employee, management or otherwise, displays in any way that they are not in complete agreement with something set forth by corporate then that employee is ignored, berated, or talked to in a condescending manner. The corporate office in located in Columbus and they try to micromanage the Louisville location when they themselves have little to no knowledge of this market and do not accept suggestions or input from staff. As a manager I was worked pretty much as a floater and wasn't permitted to actually do any real management work. 

The kitchen is tiny and cannot support the amount of business that the location was getting. There were no plans to remedy this situation and any time it was mentioned as an issue it was pushed under the rug. There were many other building issues and staffing struggles that the corporate office did almost anything they could to stand in the way of the current management staff finding solutions. 

The staff that worked for me were phenomenal and worked harder than most in this industry. They, however, were set up for catastrophe from the get-go by the current structure of the company.

I highly recommend that anyone that looks into employment here get EVERYTHING promised or guaranteed in the interview and hiring process in writing. Document everything that is ensured to you and every interaction with the corporate office.

I worked as a host/barista for about a year. The turnover rate was extreme partly due to many employees not showing up, quitting mid shift, or failing to show up after they had been interviewed.
 I do believe most employees were justified in leaving the company. In the Host/Barista position you’re expected to do SEVERAL jobs. You are a barista, a food runner, a short line cook, a dishwasher, delivery driver, “receptionist” for all incoming calls (orders, reservations, complaints, interview inquiries, anything and everything) some other baristas chose be a baker ON top of all these duties. Management preaches communication but when you do communicate your needs or concerns you are brushed off or told “i hear you but….” And really no action plan or compromise is put into place. More work and tasks will be placed on you without pay increase or minimal increase. Many managers or leaders are also extremely burnt out, for obvious reasons. You will be constantly contacted even after youve clocked out for the day. Very little work/life balance. Maybe its just how the food industry is but Ive worked for places that were better so I know its possible to run a healthy work environment .
If you chose to work here document EVERYTHING and take full advantage of PTO. 
A few great/genuine co workers and like three managers made working here bearable and the only reason I stayed for a while. 

To say The Goat is a disappointment is an understatement. I graduated during the pandemic and I desperately needed work. I was told my position would be Barista but it never was. Instead, I was a host/food deliverer which is not what I applied for. I also helped on pool duty. There was a specific number of people who were allowed to be in the pool due to COVID. They let so many people in instead of the minimum requirement. They hired me on the spot which I thought was strange since I had no background in food. New people were hired almost weekly. People walked out constantly because the work environment was so toxic. Management was truly the problem as they picked their favorites. They chose their favorite employees and if they didn't like you they would let you go via GroupMe. This brings me to the GroupMe chat- all scheduling was sent through a GroupMe chat with every employee included in the group. It was difficult to keep up with the chat and a completely unprofessional way of handling things. I was let go through a group chat message and erased from the schedule unexpectedly.

Truly this place is a joke. I am beyond happy I no longer work here and I highly suggest others apply elsewhere. 

Notwithstanding a robust technological framework, the organization experienced an anticipated disconnect between the headquarters and field operations. Suboptimal allocation of resources across the organizational hierarchy. Alternative perspectives regarding conventional industry norms related to hygiene and food management. Substandard preparation of training resources and a less than ideal orientation process leading to reduced staff motivation. Unrealized opportunities for improvement in comprehending the dynamics of the job market. Limited grasp of the fundamental principles of guest service. The beer cheese is not even good. This dining establishment has failed to meet even the most basic of expectations. Hopefully, Vision 2025 will incorporate a mirror, given that a prolonged period of economic decline may pose an existential danger to comparable undertakings that lack sufficient self-awareness. 

There’s terrible communication between management and staff. The pay is not enough. If management doesn’t like you, they’ll cut your hours citing the “slow season” but turn around and hire new people at full time for higher pay than you. The customers — especially residents are equally as insufferable and will turn a minor mistake into a massive issue which makes management come down hard on staff. Turnover rate is astronomical due to poor management. Your coworkers are the coolest and best part about the job, but they either leave or get fired so quickly, it’s almost not worth it to bond with anyone. You don’t get a free meal during your shift, you don’t get breaks, you don’t even get a discount on food you order… at least I didn’t in my experience there. If you work the downtown location, be prepared to have to pay to work because you have to pay for your own parking, and no you’re not reimbursed. 

If you take pride in your work ethic and care about what you do. Even if it is simple boring food. Do not work at The Goat. 
Kitchen Management is the worst I’ve ever experienced. Spineless, easily walked on by employees, and no drive to make things run smoothly.  Simply collecting a salary. Obviously has the upper hand with some sort of arraignment that guarantees them a job, regardless of their performance as a “manager”

At the end of the day. Things could be so much better/easier. 
If general managers and everyone working there agrees, kitchen management is outrageously bad. There is an issue. 




Great environment to work at majority of locations, there are amazing resources for the team and always someone available to help if needed.  
Pay and Benefits are great 

The Dublin/Hilliard/Gahanna locations are amazing for employees 
The New Albany/Riversouth location are sadly more drama and toxicity oriented creating a hostile work environment for all including tipped/hourly/& Salaried employees 
Corporate doesn’t care to make changes in that aspect as they care more about the businesses financial health


So you definitely have the opportunity to move up in the company because management is constantly quitting and has an extremely high turnover rate throughout the whole company. Some managers are really cool but it's the other servers that aren't great. If you go to management with a problem they'll sweep it under the rug and not address it. Workers get away with being lazy and doing nothing while 1 person does everything else. Also, don't expect to make decent money here. The tippers are bad and you get cut so soon that you don't have  the opportunity to make money. The hours are awful and management isn't willing to budge with them.

Room for growth and development, but training program is nonexistent. Salaries are on the lower side considering the constant turnover and short staffing issues. Its a revolving door with low retention and constant new faces in management and hourly alike. I counted 5 GMs coming and going within a 5 to 6 month period. They have a set of culture standards that they say is their war cry but never adhere to it. There are alot of positives of what they're trying to do, never can quite attain it though. Alot of younger green folks. Huge disconnect between store managers and corporate. Communication is terrible. If you're not in the "cool kids club" you're worthless regardless of hard work. 

Top Job Titles	Average Salary
Kitchen manager 12 salaries reported	$69,665 per year
General manager 11 salaries reported	$69,665 per year
Restaurant manager 11 salaries reported	$69,665 per year
Line cook 2 salaries reported	$16.50 per hour
Barista 1 salary reported	$12.50 per hour

Working at The Goat: Company Overview and Reviews

The Goat

The Goat Ratings

Popular jobs at The Goat

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected