Wasted years of my life trying to satisfy this company but got screwd eventually
First off, I would like to be able to include names in my review. Sadly, this is not allowed. I was a General manager for this company.
I was terminated after a very rough summer in my personal life which included a very very close family member that almost died because of a very rare infection. I was told upon termination that I seemed like I was "on vacation" mentally and that was affecting the performance of the restaurant (we were up in sales, survey scores just like our sister restaurants, top ten percent in make times in the country, etc.). Bob Evans says they pride themselves on treating people like family. In my case, this was not true. Matter of fact, we as managers were trained to do the opposite of that. Many area meetings seemed dedicated to this, even joking about screwing employees out of money. Numbers are all that the company cares about. One big, glaring example is the benefits. They cost more and more every year to the employee so the shareholders can make their money. Company used to be closed on Thanksgiving to allow employees to be with their families. The company decided they couldn't "walk away" (their words exactly) from the sales they would be losing if they remained closed. Sad. I spent most of my time working and my family life suffered. Life is like that, but Bob Evans compounds the pain due to indifference towards any issues an employee may have and constantly having your job threatened if you missed a phone call from an area director or your s
Thank you for the opportunity, but I have to go now...
Bob Evans Restaurants in the southern Ohio area have trouble keeping managers. I was worried about this two years ago, when I realized that there were only 8 units in that area coach's district and there were 5 other managers in training at the same time, with a new one added every week. By the end of the 12-week training period, 3 of those had dropped out, and I wondered why, in the name of everything that was holy, did they keep the one who had graduated just before myself, and why did they have him, of all people, training me to open the restaurant.
The company uses an outside service, Steritech Brand Protection, to do extremely thorough audits for food safety. While this is great from a standpoint of someone who actually cares about the health and safety of their customers, it is a different story after the inspections are over. Then it is back to business as usual. Although the inspections are randomly timed, they have a regular 6-month cycle, and once you are audited you are safe until November or June. Although every Bob Evans I have been stationed at would pass the county health inspection easily on their worst day, the emphasis on over-the-top above and beyond sanitation procedures to pass the dreaded Steritech audit would be easier to handle if they were consistently followed all year long, and if the rules were not allowed to vary from one individual Steritech auditor to another, and from one cycle to another even with the same auditor. Not that this is Bob Evan
ProsHigher pay than I expected
ConsCulture of the company leaves much to be desired; Extreme manager turnover
A typical day for a hostess includes stocking the to go items such as bowls. cups, straws, condiments, dressings etc. Stock the retail items which are located under the hostess stand. Set up the bakery items with items from the night before. Once new items are baked take the items from the night before and package them for sale. Put the freshly baked items into the display case. Fold childrens menu's when you can or you will always be out. Be prepared to work unassisted for long periods of time while having a line of people trying to be seated and checked out if it's a busy day. On a not busy day you will be bored cleaning the entire store. Do not be surprised if you are forced to take your break 30mins to an hour into your 8hr shift it's very normal. Never expect to leave on time. Your scheduled out time is "just a suggestion" as I was routinely told. If you want a consistent schedule you have to enter what your willing to work into their computer program. Otherwise expect to close ( leave at 10pm) then open the next day (arrive at 6am). You will have servers complain about being seated too much or too little even though you are following the seating rotation smile and ignore them or you wont last. Customers will complain to you or give you compliments about their service and food. Be prepared to listen to management complain about the customers but belittle you if you dare complain about a customer. Expect to bus tables especially on busy days. If you do end up bussing tabl
ProsYou can receive tips.
ConsExpect to be yelled at for things you cannot control, an irratic shedule, never leave on time.
From the beginning I managed to get into serving off the bat. The issue I came across early on was the dynamic in place at the time. I was working part time with all closing shifts for about a year because no one else wanted to. I learned to roll with the punches on that and step up by picking up days shift, which are consistently busier. Eventually getting into a more profitable position.
A typical day currently would be clocking in, completing any in's I had to do and finding side work to do (ice refill, plates, cleaning, roll silverware, clean someone else's table, etc). Take a table, greet them grab drinks find something to do or drink water. Whenever its slow and there's no side work to do I'll chat with coworkers about shared interests and recent news events.
Management is good, they go up and beyond helping out wherever they can. I think they should get more promotions or atleast better healthcare options.
Workplace culture is tad toxic. Its a mix of highschoolers, college students and other adults. Cliches are formed and servers with the best looks get to slack off more than the rest with side work. Occasionally games are played where severs mess new servers by giving them a lower count number tables, skipped in the beginning or are expected to do more side work whilst getting less tables. I don't mind having my feet against the fire nor do I mind drawing a short straw here and there. That being said, I find the work place culture a bit gross at t
Working at Bob Evans changed my perspective on life, not only was this the first job I had but it was also the first time that I had to interact with people older than me. The people at Bob Evans were at least six years older than me, but that just mean that they had a lot of experience that they could pass onto me. That's exactly what they did, in about one or two weeks I was already doing my job pretty well with efficiency and speed.
Usually when someone works at a restaurant they are expected to work at a fast pace and do their job with efficiency. Even though I was a dishwasher, that same principle applied to me. In fact that principle was almost required for my position since the dishwasher has to make sure that the incoming dishes are washed and the outgoing dishes are clean at the same time.
The hardest part of my job was having a shift during a busy day where I was the only dishwasher for the day, usually on busy days we work in pairs as to not overload the amount of dishes in our area, the one constant thing I had to do was wash the dishes then go out into the dining area and bus tables, offload the dishes, wash them and wash the dirty kitchen supplies from the other areas in the back.
The most enjoyable part of my job was days when it wasn't particularly busy. On days like these I had a chance of actually cleaning my own station and keeping everything organized, usually I don't have that luxury during busy days except when the restaurant closes. When days
Please do yourself a favor and DO NOT apply at this location! The managers are a disgrace! Constant favoritism, discrimination, touching employees aggressively, etc. Employees were never trained properly. Managers were constantly "busy" back in their office, but 90% of the time they were chatting or on their phones. Otherwise, managers would constantly swarm over employees and insult you on your quality work. As a host, I was swamped with work and often was required to do work that was not a part of my official job title, some even in dangerous work conditions. Every shift was a disaster walking into. Forget breaks, because as a host, 90% of your shifts were straight through. Holidays I worked almost 10+ hours with no break. No consideration for employee safety whatsoever. A manager caught numerous times with marijuana on-premises, and smell inside the restaurant. Physical touching and getting up in employees' faces have also occurred at this location and constantly made employees uncomfortable. Witnessed applicants denied employment due to disabilities. Servers were constantly discouraged as well, and there were never enough of them on duty. Hosts were often required to assist servers. They often tried to tip us, but management would blow up for them doing so. Therefore, forget any type of bonus or extra $ for your hard work. Hosts, cooks, and servers were required to have an open schedule, and management often "forced" us to stay 3,4, even 5 hours on certain days past our o
ProsDecent Pay, Discount on Meals
ConsHORRIBLE Management, Open Schedule, Favoritism, Discrimination
Im a hostess at bob evans the work environment is family orientied and all of the employees on average are pleasant towards thier fellow co-workers and also fun to be around.
Now lets get to my job duties, I did mention I was a hostess right :)
On normal when you walk into a restaurant you see two or more hostess at the podium, the role of either one of the two should include seater or greeter,.,,,, But at bob mon-thursday a typical work day for me is hosting, greeting, seating,bussing tables because it got so busy with only 3 lucky to have 4 servers on the floor, and Im also cashier. Youre probally thinking double duties littarly when customers come in,they think Im doing double duties because a cowoker called off for the day but no this is a normal workday for me doing quadruple job functions/duties granted the managers come out when its a little out of our capabilities, like it dosent take a class or degree in business management to know were understaffed and more job functions need to be created and filled.
Easy right :) also you must be knowlegebale of the menu, expect to have people coming at you all at once people need to be cash out and its a chance that the phone will be going off for people to place carryout orders which can get a lil busy along with about 2 people at the side of your register wating to place and order but dont feel overwhelmed youll be ok.
Did I also mention I have to tidy up the bathroom change the trash yeah that included.
ProsHALF OFF ON LUNCH 50 PERCENT WORKING AND 20 WHEN NOT WORKING
ConsMOSTLY NO BREAK UNLESS ITS REALLY SLOW, LITTLE CAREER OPPORTUNTIES
I worked at Bob Evans for 3 years, and I still cannot believe that I stayed as long as I did. While I did have many good relationships with coworkers, the managers at the Bob Evans that I worked at hired just about anyone who applied, resulting in a staff of people who were not very cooperative or helpful. We were constantly understaffed, and I don't think it would be an exaggeration to say that about 70% of the people who start working there leave after less than a month. So, the staff is constantly changing. Anyone who sticks around and is a good worker is taken advantage of and has to pick up everyone else's slack. Someone who is not a good worker and always called off might just not show up one day, no call or anything, and the managers let that slide. But if one of those who has been working there a while and normally puts in a lot of effort suddenly has a family emergency, or is ill, or needs to request a day off, the managers don't care, and they get upset if you don't come in anyways. You're asked to do all sorts of stuff that is way above your pay grade. There have been several lawsuits against the company for this already. Seriously, look it up. I did give the job at least 2 stars, because to be fair, I have heard that some locations are better than the one I worked at (Celina, Ohio). But, I have also heard that some are worse. The other nice thing I can say is that you do not have to share your tips there, so although you only get paid about $4 as a waitress, if yo
Bob Evans is highly regarded in the casual dining restaurant industry for its ability to cross train managers in all aspects of running a restaurant. Every management intern must spend 6 weeks working at every front of the house and back of the house position. This includes being the host or hostess and cashier, server, busser, prep cook, line cook, dish washer, and shift leader.
The contract specifies a minimum of 50 hours a week but insofar as restaurants make their profits (in part) by reducing labor costs, our 2nd shift was so short of staff that whenever my shift ended, the assistant general manager drafted me for another 4-6 hours as a host, cashier, server, or line cook. Since I was under contract, I received no extra income or benefits for working an additional 20-24 hours per week. This went on for MONTHS until I complained to the general manager who then directed the assistant general manager to hire and train more staff.
The hours were brutal but not as bad as when I had been self employed as an innkeeper/owner working 84 hour weeks.
Had I remained with Bob Evans in time, I would have become an assistant general manager and with 2-3 years of this under my belt, I would have become a general manager. I am told that I was being groomed to become an area director in charge of several stores ... but I wound up leaving because I missed the field of education.
Although I could have made a very nice living had I remained with Bob Evans, it seemed to me that there was
Prosa decenty entry level salary with opportunities for promotion.
Conslong work hours and no overtime pay for management.
I knew I wouldn't like working for Bob Evans Restaurants before I even put in an application. My mother had worked for them years earlier and had nothing good to say about them. But I put in my app anyway after stopping by for Mother's Day that year. I didn't even finish the application, to be honest, but I had attached a resume along with it and they called me back based on that. I took the job as, at the time, I had been having trouble coming up with anything else. I offered to work for $30k, but the area manager told me that I don't know what I was getting myself into, and he wouldn't hire anyone for less that $33k. No complaints there.
In 2016, when I left, there were two major stressors that contributed to my hate for this particular job. Passing your Steritech audit (an outside food safety auditing agency) was closely tied to your future as a manager. That was stressful, but it took second place to the culture that developed around it. Passing was the primary concern during audit season.
On the "off-season" in between audits, ALL of the restaurants seemed to drop back into old habits. Let me be clear!! At no time did we ever put the public in any danger or slack on cleanliness! BUT, the habits that were required to pass the audit (which were much more stringent than the standards of any public health department) were NOT maintained between audits. This was not something that an individual (new-ish) manager could fix. The long term managers and restaurant managers
Questions And Answers about Bob Evans Restaurants
How often do you get a raise at Bob Evans Restaurants?
Asked Feb 14, 2021
Answered Jan 29, 2023
Answered Jan 28, 2023
What is a typical day like for you at Bob Evans Restaurants?
Asked Mar 24, 2020
It is awful
Answered Jan 19, 2023
it can be busy
Answered Jan 18, 2023
What is the promotion process like at Bob Evans Restaurants?
Asked May 26, 2021
Wait 6 months for performance review
Answered Jan 29, 2023
Very welcome open for training and help
Answered Jan 23, 2023
What is the best part of working at Bob Evans Restaurants?
Asked Jan 6, 2020
Answered Jul 3, 2022
Answered Jul 2, 2022
If you were to leave Bob Evans Restaurants, what would be the reason?
Asked Mar 19, 2017
They make us run on little to no staff and expect us to still keep our guests happy and deliver fast service. I am a manager and am expected to run the restaurant, manage the staff, labor and safety while I do all the prep, wash dishes, cook and cashier. It is impossible.
Answered Oct 10, 2020
I left because the manager solely hired me to rat out other employees. I lasted a week before I left. Mentally I couldn’t do that. I had just moved, I was already stressed, and when I asked to go to part time was told no.