If i could give them ZERO stars i would but that's not an option..
Where do i start, this job seems all fine and dandy on the surface with 2 faced managers telling you (in the interview) how great it is and that you will for sure make at least $100 every shift as i told them i would not take a job if i couldn't make that happen. Of course the second i started i was given the absolute worse shifts and in the worst sections of the store and i understand working your way up the seniority list but almost a year in and i still was getting crapped on by just about every manager.
In my first couple of months at this location it was okay, very slow and always overstaffed. Wouldn't cut anyone and let them go home even though we weren't making money and then tell us "just wait till football season" like 1st of all i shouldn't have to wait for football season to make money for rent and bills.
The "hosts" are WORTHLESS. They continue to hire 16 year olds with no experience and NO training. But they wont train or have any repercussions when they mess up. The hosts also dont understand the concept of rotation, the concept of the guest is right, and they dont understand the concept of a waitlist. (they would rather double, triple, quad seat a server than put someone on the waitlist for 5 minutes).
Game tablets NEVER worked. I cant say the amount of tablets i had to change out for people because their's died 2 minutes into sitting down at the table. Had people tell me they woul
Pros50% discount when working, 20% discount when coming in on a day off
Kitchen Team Member | Utah | Sep 19, 2013
Love my co workers. Don't love the job.
Clean anything that looks dirty and begin preparing for opening. Make pico, tortilla chips, and several other food items. Cut tomatoes and onions. Make sure there's only fresh items on line for use. Stocking anything that's out... IF we happen to have it. I'll get to that in a moment. Then I crank out food as fast as I can when it pops up on my screen. I bounce around when my screen is empty and try to help out my coworkers on their stations so we can all have a breather before the next wave hits. I also tend to get sent home early because business has slowed down. If I'm scheduled til 4 or 5 pm, I'm usually off by 1 pm.
I learned how to make pico and several different wraps I did not previously have the knowledge of how to make. I also learned that having more than 1 manager to go to for anything you need, sucks. End of story. Lack of communication. All the time.
Management... Where to start. Opening store manager was a cool guy but he got replaced by someone I don't like or get along with. We change kitchen managers... Several times a month. No joke. I still don't know who to go to with problems or questions and I've been working here for almost 2 years. We constantly run out of things, like fries, 1# and 3# boats to put the wings in, lettuce for salad mixes, shredded lettuce for wraps and burgers, hamburger buns, tortillas... Basically things that we shouldn't run out of. EVER. The constantly rotation of managers and always being out of everything is getting old.
ProsAwesome coworkers, free drinks, half off food if you're on the clock.
ConsNo breaks, healthcare is too expensive for me, management has a lack of communication issues.
General Manager | Little Rock, AR | Oct 10, 2014
I started as a server and worked my way into General Management within 5 months. I would arrive at work at 8:00 am. I would print out double check all the reports, accounting, and deposits were correct from the previous night. I would begin projecting the sales for the day and getting our line up set out. By 9:00 am I would turn on all the televisions and pre-program all sporting events. I would then check levels of prepped and non prepped inventory in the kitchen along with safety and quality standards of the company. I would then ensure the bar was set up for success and ready for the day. By 10:00 am I would notate tasks that needed completed before opening. By 10:30 am I would have a pre-shift meeting about safety and delegate tasks to servers. At 11:00 am I would follow up with delegated tasks to ensure completion. I would notate in a management communication log any tasks that needed to be completed and areas of interest for the restaurant to improve. By 11:30 I would work in the kitchen to improve production of food after each rush of tickets I would then walk the floor and speak with guests on their experiences. After the lunch rush I would do server checkouts and assign cut duties. By 2:00 pm I would cut staffing to myself in the kitchen along with one or two servers and the bartender. I would prep food and cook orders from 2:00 pm until 4:00 pm. I would have another manager in at 4:00 for the dinner rush. From then I would stock the kitchen and prepare for succe
ConsLack of communication with upper management
Server | Lakeland, FL | Jan 6, 2013
A typical day at work consisted of hard work and most days were enjoyable and fun. Although there were quiet a few issues that were never resolved. I still continued to put that fresh smile on my face and push forward with my job. I did and still do however take my job very seriously and it can be reached at a personal level. But that is who I am, I am here to work not play. I have a family to take care of. Its okay to have fun and enjoy your work but however I feel it's not okay to sit around and do absolutely nothing. We are all here for the same reasons to make money. I really enjoyed my job with this franchise so much that I cried once I was let go, because all of my sweat, tears, heart, and time away from my children was in the work I did. I am sorry but if you don't considered any that being on a personal level then I don't know what would be. I had put up with alot of conflict between me and another employee which created a hostel work enviorment. I had to endure racism with the same employee. For at least 6 months out of the year I had been with them. No actions were ever taken when appointed. Except for don't do it again. Which lead to him believing it was okay. So I did have alot of fun in the beginning but in the end it really wasn't worth it. I went to management because our hand book stated to go to management with any issues and we were told to handle our selves because we are all adults. If we had worked 12 hours plus in a day we were never appointed a lunch br
Prosmanagment are good at tryin to bring customer's back.
Consno breaks, no proper discipline, favoritism.
Host/Cashier | Coon Rapids, MN | Jun 19, 2013
Not a bad place to work.
All in all, Buffalo Wild Wings is a good place to work. If you're friendly and like to work hard at a fast pace, you'll fit right in.
A typical day there will have you working in shifts that range from very slow to very high volume. You mostly serve bar and grill style food and alcohol quickly and tend to guest needs. Working in a team is a must here.
As a Cashier/Greeter you're mostly responsible for take-out orders. They're placed by either phone, online or walk in. On occasion table orders are placed to you, as this is how orders were placed when Buffalo Wild Wings was known as BW3s (Buffalo Wild Wings and Weck). It's good to be prepared to help any customer at anytime.
As a greeter you are the first face the guests see, you greet them, and most people are friendly. You direct guest to their seats and introduce them to their server and answer questions they may have upon arrival.
Once you've been there for a while and exhibit good work qualities, BWW may promote you to being a WCT (Wing Certified Trainer). Along with your normal Cashier/Greeter duties you now are responsible for the training in of new Cashier/Greeters. Teaching others can be fun, and it's the first step in advancing in this company.
The management here changes frequently. Some supervisors are outstanding, some are not, and can make working here very hard. Your best bet is to be respectful and do your best work. If a problem were to persists with an employee and manager, it often felt lik
ConsYou could miss out on money if you get the wrong shift.
Cook | O'Fallon, IL | Mar 27, 2019
Cutthroat culture with no concern for employees
I have worked for the O'Fallon location for just about 3 years, I started as a cashier, asked to be trained in the kitchen and was quickly forced into being a cook all the time instead of being more focused on being in the FOH. I liked being in the HOH, but later asked to be trained as a server and constantly got the run around. When I finally put in my notice-of-leaving, I was asked what could be done to get me to stay, but my feedback fell on deaf ears.
I was never given any performance evaluations, not a single one throughout my several years of employment and several positions. I only received raises when I begged and threatened to quit without one. Even then, I never received any evaluations to let me know what I was doing well and what I could do to do better. When I asked for evaluations, I was told "Okay we'll so that soon", only to never receive any.
Management is a toss-up. High managerial turnover lead to many issues between management-staff communications, and more recently, infighting between several members of our management staff. When they don't like an employee, they harp on every little thing they do, but when they like an employee, they can do no wrong. Employees know this, and it causes problems between them, but management constantly turns a blind eye.
I enjoyed working for Buffalo Wild Wings, but they did not want to work with me on career development and took my criticisms as personal attacks. Certain managers are fantastic, and know how to hel
ProsHalf-off meals under $12 on shifts you work, flexibility and willingness to work with school schedules, ability to make a lot fo money for serving staff
A normal day at work was usually busy at BWW. Like Olive Garden, no workday was the same as the other. Sports were usually on, so we would get a lot of different crowds.
At BWW, I learned how to serve pretty much. I already was very good with customer service from Applebee's, and I had been wanting to finally become a server and BWW gave me that chance. I went through training, learned everything I needed to know to serve, learned how to become efficient with my time and with serving. It wasn't as hard as I expected to be, you just have to focus, pay attention to what you're doing, be able to remember multiple things, and also have to be able to multi-task.
Management there was great, every manager there was young, I think the oldest was 26 or 27, so they still had some of their own learning to do in certain situations, but overall they were awesome, helpful, and very good under pressure.
My co-workers were once again awesome, being a new server and pretty young, most people had no problem helping me out with things, giving me small serving tips, and just helping me out in general. Most of them were all friendly and fun, I definitely enjoyed my time at BWW.
Hardest part of the job was the same as Olive Garden, getting "in the weeds" is the worst, so much pressure on you, lots of things to do, and no time. But, every server goes through that, and it's how they learn to avoid it, or just to simply do your best and you will eventually get out. Being a new server, this happen
Proshaving sports on a bunch of tvs while you work, fun group of guests', very good serving money
Consno breaks, leaving work times vary from 11:30-2:30
Host/Cashier | Rehoboth Beach, DE | Sep 26, 2020
Dont work here
I don’t know if it’s all Buffalo Wild Wings or just the Rehoboth location, but this is a horrible place to work, it’s all gossip and drama, management has no respect whatsoever for employees, you will be expected to be doing five million things at once,
example being: you’re a cashier with five customers in takeout you’re expected to take care of them, prep and bag 20 different orders while being on three separate phone calls (two stationary phones in the takeout area and one cordless) and cleaning the bathrooms every 20min while sweeping the parking lot every 30min as well and traying up and running food to the dining room. Meanwhile they pay you $9.50/hr and will have you complete management responsibilities such as reviewing schedules, sending out announcements, doing truck orders and line checks.
I had to quit because my GM wouldn’t do anything about some of the regulars who were sexually harassing me and my coworkers. It got to the point that one regular literally (IN FRONT OF MY MANAGER who was standing there watching) offered me 5k to have s•e•x with him, I made it very clear to him that it was unacceptable and that kind of behavior was not welcome and my manger literally did nothing about it. I would never recommend working here. They expect the world of you and treat you like garbage. They’ll schedule you on approved off days and won’t let you leave if you start throwing up (which is a health code violation to make someone work after vomiting because it’s a health
ProsFun environment when it’s football season or March madness, Fast paced, Smoke breaks, Good food
ConsHorrific management, Allows s•e•x•u•a•l harassment, Company doesn’t care about employees whatsoever
Bartender | Fort Smith, AR | Aug 7, 2012
I was completely forgotten and ignored
The store I work at recently opened on July 15th and I was training as a bartender. To make a long story short, a few weeks after opening they took me and 5 other girls off the bar schedule and we were now servers. Some they gave a bar shift or two during the week but not me. My husband was in a car accident and our only vehicle was totaled. The week we had the rental car they scheduled me during the day and I couldn't work. I call at the end of the week to find out my schedule and I'm told I'm not on the schedule so I go up there to find out what's going on and I talk to the server "manager" who is a 22 year old girl, and I tell her we are going out of town to pick up a car. Our son hasn't been home during the summer. He is visiting family so we were going to pick him up after we get a vehicle. Well I'm told I have 3 bar shifts and one server shift. We were planning on leaving Monday once we got the check from the insurance company but I forgot I had to wait until it posted so we could w/draw the funds so we could leave at earliest on Tuesday. The server manager suggests I work my bar shift Monday and come back Friday and she will find someone to cover my server shift on Thursday. I agree to that. I get to work on Monday and I'm the 4th bartender there. Not even 5 minutes later the bar "manager" takes me to the office and tells me I'm not needed there and all of my bar shifts are covered because I'm not going to work my server shift. What the $&@! I was under the impression
Conssmokers get to have breaks but nonsmokers get to watch their tables
Line Cook | Fairfield, CA | Mar 2, 2015
This job is not hard, but management or lack thereof make it hard and nearly impossible.
If opening you must mop the entire restaurant, get your prep done, and set up in an hour and 15 minutes. You must stop cooking (even if it busy and needed on the line) and wash dishes as cooks are also dishwashers. Must clean up after the servers as well as managers. At night usual duties are preformed as well as dish washing.
1/2 the management at the Fairfield location is HORRIBLE! Completely out of touch with their staff both in BOH and FOH. The GM runs the business through bullying, yelling, and putting down. Impossible to contact HR because you HAVE to go through GM to get information. Was forced to serve food partially cooked. Kitchen does not receive any incentive or support but from the kitchen manager. No raises because of waste... not because of performance. Kitchen staff is completely understaffed yet expected to run at full capacity. Some staff has worked there for 5 years an still no raise!
The hardest part of the job is working a busy weekend night with only 3 cooks and being yelled at by management because we asked for help when ticket times are 45 minutes+. Having 2 good managers that care and having one awful manager who treats you like a slave and a GM that bullies and terrorizes employees.
The most enjoyable part of the job was getting to know everyone. There are some very good and loyal people to this company that deserve to be treated fairly. Were it not for the co-workers and feeling guilty this place would have been unbearable. Also working wit
ProsFree lunch if kitchen staff
ConsHostile work environment, unprofessional behavior.
Questions And Answers about Buffalo Wild Wings
What tips or advice would you give to someone interviewing at Buffalo Wild Wings?
Asked Jan 18, 2018
Really pay attention to reviews on your location. Some sound great but others aren’t worth even applying to
Answered Mar 17, 2021
All they look for is if you’re attractive
Answered Jan 28, 2021
How are the working hours at Buffalo Wild Wings?
Asked Jun 9, 2016
Ive worked an Indianapolis Bdubs for about a year and a half now. I am a bartender and server. They have always been awesome about respecting my scheduling requirements. I don't work Sundays and they respect that. It's hard to find a restaurant that can accommodate my need for Sundays off, especially during football season. I always get a 5 day work week and can usually expect my schedule to be the same or nearly the same from week to week. I don't have to worry about being scheduled all over the place. The key is keeping your availability up to date online and communicating with your management team.
Answered Feb 4, 2020
Great there are late nights required.
Answered Jun 19, 2019
What is the interview process like at Buffalo Wild Wings?
Asked Feb 25, 2016
I had my first interview then had to wait maybe a week for my 2nd interview
Answered Aug 22, 2020
Interviewer said the Cashier, Greeter, Janitorial Job was all the same. Advertised on here Seperate. Poor Management interview skills. Waste of Time
Answered Mar 3, 2020
What benefits does Buffalo Wild Wings offer?
Asked Jun 10, 2016
Benefits of practicing safety first for the top priority of staff and customers. Centereach NY
Service Excellence Team constructed
Answered Feb 2, 2021
No benefits for hourlys
Answered Apr 30, 2019
What questions did they ask during your interview at Buffalo Wild Wings?
Asked Feb 25, 2016
What I could offer at this job
Answered Aug 22, 2020
They asked about my availability and my experience.