Longhorn Steakhouse

Working at Longhorn Steakhouse: Company Overview and Reviews

Longhorn Steakhouse
Longhorn Steakhouse
3.8
3197 reviews
Longhorn Steakhouse Ratings
3.8
Average rating of 3197 reviews on Indeed
3.7Work-Life Balance
3.4Pay & Benefits
3.4Job Security & Advancement
3.5Management
3.7Culture
Headquarters
Orlando, FL
Employees
10,000+
Revenue
Unknown
Industry
Restaurants, Travel and Leisure

Popular jobs at Longhorn Steakhouse

 Average SalarySalary Range
107 salaries reported
$16.74
per hour
$8.35-$25.65
7 salaries reported
$15.57
per hour
$7.75-$23.40
40 salaries reported
$13.58
per hour
$7.25-$24.20
32 salaries reported
$18.98
per hour
$7.55-$33.85
55 salaries reported
$56,227
per year
$28,000-$85,000
Salary Satisfaction
57%
Of the employees are satisfied about their pay
Based on 7503 reviews
Benefits
Health Care
Dental Insurance
Vision Insurance
Life Insurance
401k
Paid Time Off
Stock Options
Discounts

Longhorn Steakhouse Reviews

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Overall Reviews at Longhorn Steakhouse

4.0
Server Assistant | Lake Mary, FL | Apr 15, 2019
I did everything I could for them, but it felt like I needed to move on.
It wasn't easy walking away from this the way I did, but I knew that when I first began three years ago that I wanted to make progress within the workplace, not remain in the same position as I watched co-workers move up from runner to to-go to eventually server. It's nice they appreciated me for stepping up as a host when others hadn't, and I was glad to be loyal to them for a certain time. But life isn't as forgiving nor nice to you when it stems down to single aspect - money. From my perspective they never really moved me up because there weren't a lot of reliable hosts, especially near the end of my tenure working here. It usually meant that I had to pull a lot of the weight around like covering shifts last minute, making sure things were actually done correctly instead of being haphazardly strung together, and I did a lot of that mostly to cement my place into another position within the restaurant. I don't know if it's because I wasn't always mentioning every ten seconds that I wanted to move up, but I often made a clear message that I could certainly "walk the walk", which I felt was more important than claiming I could do it. But whatever the case might have been, I met a lot of great people there, some a bit more shady than others, but that's just the way this sort of environment is. I had a good relationship with the managing partner, and all the other managers were just fine. I also got accustomed to a lot of the regulars here, met the president of Longhorn
Pros25% off at any Darden restaurant, 50% during/after working your shift, would get free shift meals with restrictions, I got to meet some great people here, getting a paycheck every week instead of biweekly, shifts are normally around five hours or less unless you have to work longer, and I sometimes got gift cards for my hard work.
ConsPayrate isn't liveable whatsoever, didn't really feel like I was moving up even when I asked if I could, I did more than what I was paid for, some servers would get stressed out if they didn't get "good" sections on the floor plan, I would get scheduled for doubles back-to-back, half the hosts I worked with didn't want to do their shifts, a lot of stuff ended up getting tacked on that didn't justify the amount I was being paid, and it was really underwhelming at times in terms of this location.
5.0
Server | Mobile, AL | Nov 16, 2017
Longhorn Steakhouse was a valuable experience.
A typical day for a server at Longhorn Steakhouse in Mobile, Alabama starts with a positive attitude and exceptional work ethic. Most restaurants work opening shifts to closing shifts, which means that the business is always ready for business. Closing duties include cleaning and set up for the first guest to arrive next business day. A servers' duties evolve around taking care of all of our guests needs. One must know every detail of the menu and drinks offered by the restaurant. Also, it is just as important to place all orders accurately. One must be able to mutitask and work quickly, so that the guest feels special and cared for. This first impresssion is always with a sincere smile and welcome to all guests that arrive to eat and enjoy their time in our restaurant. I have a natural ability to make any customer feel relaxed, so that they can enjoy their dining experience. It is just as important for them to feel they can trust you when any suggestions about what we offer on our menu is made. I have learned so many things about working in sales and with communicating with customers. Being a good listener goes a long way. This is very important, in order to get to know each customer on an individual basis. This makes it easier for one to figure out what their needs are and what they tell you that they like. Being a team player with other mentors and associates is also key. It shows flexibility, integrity and kindness toward others. It takes e
ProsFree side items after shifts.
2.0
Service Assistant | McAllen, TX | May 14, 2013
Low Hourly Wage Industry/Tip percentage, Work Unrecognized by Management
Service Assistants get the harder work load, so if you have ever been one with Darden, you know EXACTLY what i mean by harder work load. Expect more labor then any other in the Front of the House. Expect $300 less a month then a server... & just like any average american restaurant expect Management too make you feel your work is not enough & to hurry up (Even if your the fastest/slowest) A typical day was fully busing tables when the job is too pre-bus... Youl also be ordered to pick up after the lazy/clumsy servers that spill and break glasses. Its basically a typical assistants job, the hardest part of the job was NOT being recognized for my slave work and picking up after the 10+ servers/customers a day, i was basically a slave there for 7 months straight full time never missed a day & the only thanks i got was about 8 times from Management/Co-worker, & i was never given like an extra tip for going above and beyond for the servers... You get a small percentage from tip outs but the server always walks out with AT LEAST $10-$75 ish more a day! not once did i hear a "Hey thanks you HAULED your "Tail" TODAY here's an extra $4 for a gallon of gas just to show my appreciation"... Bottom line the pay sucks for an SA with Darden. DO NOT DO IT UNLESS YOU WANT TO BE A SLAVE FOR A YEAR OF YOUR TIME, & MAYBE JUST MAYBE YOUL THEN GET SERVER... your best bet would be too go straight into server in the interview... Servers/Bar always make the bank as you should already know...
ProsFree sides, %50 off meals on days you work, Nice co-workers
ConsVery low unfair pay for the amount of work given compared to the Server
4.0
Bartender | Collierville, TN | Sep 17, 2012
A fun place to get experience with customer service and make decent money
A typical day of work depended on which job I was scheduled for. At this job I have worked my way through almost all of the different job codes from service assistant (hostess), to bartending and serving. As a server my typical daily duties were to serve the guest, and keep up on specific duties such as side work ( keeping the dressing filled, or making tea) and communicating well with all team members. I learned a lot from this job. I learned the importance of efficiency without compromise, that the guest is ALWAYS right and how to keep a smile on my face at all times. I have learned the importance of creating a maintaining an image of excellence and professionalism. Management and the staff are almost always supportive. If someone is going through a hard time managers will try to schedule extra hours, if possible, and the staff will trade shifts and/or give up shifts to help accommodate and make these extra hours possible. Management is very capable and reliable. The hardest part of the job is learning how to budget. On one Monday morning, you could make the equivalent to twenty dollars per hour. The next Monday morning, you could make the equivalent to five dollars per hour. And because you work strictly from tips, ( the hourly wage most often gets eaten up by taxes) you do not have a paycheck to fall back on or to count on. Therefore, your budgeting skills must be at their best. The best part of this job is the community. The fact that you can make someone's day by buying
Prosgreat experience, 50percent off of food on days you work, and 25percent off food on days you do not work
Consno breaks, you work for your money
4.0
Host/Server | Huntsville, AL | Feb 7, 2015
Great working Enviroment
Usually I come into work and start my day by preparing stations and other areas before open or transitioning of shifts. Then I begin to take tables and waiting on our guest every need. Some people are more needy the other , but if you treat them respect they with treat you the same . Multi tasking is a huge part of my job. Guest will usually ask you for several different items or questions at a time , and if you have more than one table it isn't to bad. I have learned a lot in my past three years. Before Longhorn I never worked in a restaurant where you lived off tips and other people generosity. This job experience has been a humbling and rewarding jobs . The rewarding moment are not just the moment where you count your money at the end of the night and made enough to pay your bills, but the moment when management rewards you for stepping up and standing out amongst others in your team, or having guest return because you were the server who gave them the best service in what may have been years. Management could always be a little more consistent with the rules and standards that they set, but as for some of the worker and task they deal with they run a tight and well managed shifts when we need them to step up and help us the most. As for co-workers I do not have many words to say, we could work better as a team if more people were willing to work together. There are a few of us who will jump to the aid of any of our fellow team member , but that is any working environmen
Pros50% off employees meals on days working and 25% off on non-working days, Wonderful management team, great company to work for, Opprotunities to move forward, Easy to relocate all over the United States.
ConsYou may or may not get a break depending on buisness, Schedule changes form week to week, so off days are not always the same if you are full-time, Living off other generosity
4.0
Restaurant Manager | Columbus, GA | Jan 20, 2014
Fast Paced, Guest-Orientated company, with opportunity to develop.
At Longhorn, I learned to be a better leader. Working each day shows you how to manage your time wisely from shift to shift. A typical day as a opening manager starts at 7:30am ensuring the store is clean and ready for inspection, we call it being "TQ Ready". After that doing a daily count of certain products including beef, poultry, and seafood. After getting the prep sheets out for the team members, that's when you start cutting and prepping steaks and seafood for the day (usually start at 8:30am). Then at 10:30am start your line check to make sure the kitchen members have the product for the day on the line, then by 11am you are in the expo window ready to send out great food to the guests. After 2pm, that's when you prep any items left to do, and do any food orders that are to be done that day. As a mid shift manager, you typically start about 10:30am and you are managing the floor during the first half of your day, looking to make sure guests are being served and making sure servers, bartenders, and service assistants have everything they need to make sure the guests needs are being met. At about 5:30pm, you transition to expo manager making sure the kitchen team members are pushing out great food, fast. As a closer, your day starts at 3pm. You coming do a effective line check to help the opening manager know what items you will need for the night. You get the bar bank ready for the bartender that night, and then you stay in the dining room and manage the floor do
ProsFlexible scheduling, Interactions with Team members and guest, discounts at other Darden restaurants and various retailers.
ConsWork/Life Balance, Long hours
1.0
Certified Trainer | Cincinnati, OH | Mar 25, 2019
Stressfull, almost like you are back in high school. Managmet does nothing
I started as a server when they opened the location. Started off doing mornings then switched to nights. Worked 6 days a week as a closing server. Job became stressful and lacking teamwork with no communication between management and employees. If other servers don't do their work, even if you refuse to sign them and manager takes their cash out anyway, you get stuck doing your own job and theirs before you can leave. I eventually started helping them out in different positions because we were so short staffed. I would work in the kitchen, bartend, host/buss and expo when needed. I took a huge pay loss when doing so with no gratitude for it.I was also a certified trainer for server and salad fry as well as S.A. I also volunteered to go to a store in another state, an hour drive, becuase of one of their employees passing away. Was told they would pay gas for us all to get there and they did not. I was always getting great reviews and tons of request, I made great money as a server. I eventually dropped down to 5 days to spend more time at home with my kids and family. They started treating me even more horrible than when I cut my hours. I did get fired 2 months shy of 4 years. Two days before Christmas after being on suspension for 3 days. Why? Because two cooks were getting into a fight and before one of them put their hands on one another I stepped in the middle of them to separate them. And I did. During the meeting where I got fired the managing partner told me " I should
ProsMoney
ConsPoor managment
1.0
Server | Augusta, GA | May 12, 2013
Absolutely horrible place to work ALL DARDEN RESTARAUNT
I honestly do not know where to begin. First of all they violate more laws than most Mafia members. I am speaking directly pertaining to Fair Labor Standard Laws. A perfect example is that they have servers come in for a lunch shift under the premise that they will get a 6 hour shift. The reality of it is that they cut employees after an hour and a half 95% of the time which means that at best you will get 20 dollars in tips. As if this isn't bad enough they then require you to perform closing duties; which, take approximately 2 hours to complete. They only pay employees 2.13 an hour. By law after an employee is no longer able to perform a duty within their job classification then they should be paid minimum wage. Their have been multiple class action law suits brought up against Darden, but they always settle before they make it to court. I recorded multiple conversations while I worked there, and if I find out that I can't be sued then I will post all over You Tube. Managers at Longhorns on Washington Road in Augusta specifically are uneducated and it is sickening the way that they berate employees in front of not only fellow staff, but also in front of patrons. I have been privy to hearing a specific manager that I won't call by name, but is in line to manage the Aiken Restaurant make the worst racial slurs I have ever heard as well as make sexually explicit remarks to co-workers. I am a former employee, and I intend to go to the Fair Labor Standards Boar
ProsMany great co-workers, and the patrons are extremely nice
ConsCorporate philosophy; Employees are expendable and management is horrible
2.0
Certified Trainer | Springfield, NJ | Sep 21, 2018
Incompetence hinders a great business model
Employees are not held accountable for their actions. Poor work habits and general ill workplace attitudes are not addressed by management even when specifically pointed out. Management does NOT staff appropriately, does not consider their employee workloads and does not have contingencies for employee burnouts from overworking them. When one person, just ONE PERSON is out sick or just doesn't want to show up, everyone suffers, as their aren't enough employees to substitute in. This applies to both the front and back of house. Management, with minor exceptions, is worked around by their employees instead of directing appropriately. Often times a situation will be discovered & rectified by employees only for management to barrel onto the line with a disturbing demeanor attempting to tell employees about the problem and asking what to do about it. One might say that this is a disconnect that employees need to address, but frankly it is management's responsibility to be aware of what's going on in front of them at any given time. Employees without sufficient skill are put into more advanced positions while other employees with more than sufficient skill are put to the side as subordinates. Clear favoritism in both potential advancement and day to day operations hinder individual locations as a whole. Employees are not given breaks. Employees TAKE breaks in the middle of their jobs without repercussions. Management outright refuses to hold anyone accountable for their actions.
ProsSatisfying work. Discounts on food and at other Darden properties.
ConsNo accountability. No breaks. No clear advancement.
3.0
Host/Server | Albany, GA | Oct 9, 2016
Good if your a high school student only
it can be a fun job. there's a lot of negativity in this work environment from managers to coworkers. I worked here expecting some type of professionalism but i was rudely awakened the managers talk badly about employees while they aren't around and there is a lot of people using bad words at each other. which i take offense to because in my house we do not use those words to speak to each other so coming to work and being insulted for getting something wrong was surprising and it hurt my feelings. Also its hard to move up from being a hostess to a server. Working as a hostess expect to work extremely hard with little pay. Be prepared to work 6-7 days a week with a few doubles to try and make ends meet or have a 2nd job because its impossible to pay rent and work here only. in the orientation it sound great it talks about health insurance (that you can't get unless you work in the kitchen its not stated but your not going to be allowed to work 40 hours and as a hostess you can barely work 30) the hardest part of the job is having to clean up for 4 hours straight with no breaks weekends there usually 4 hostess one is greeting, the other is leading managing the P.o.s system and seating guest and the other 2 are cleaning up. Also no bus tub is allowed so you have hold all your dishes and run them to the back which is difficult and by the end of the night your covered in other peoples food. The easiest job is greeting cause all you have to do is stand there and hand out pagers t
Pros50% off all food
ConsNo breaks, Pay is Terrible, bad mnagement

Questions And Answers about Longhorn Steakhouse

What is the best part of working at Longhorn Steakhouse?
Asked Mar 26, 2020
Flexible schedule
Answered Jul 1, 2022
Great management and team
Answered Jul 1, 2022
If you were in charge, what would you do to make Longhorn Steakhouse a better place to work?
Asked Jan 15, 2018
Get new managers. Not all were bad. There are some great people. But specifically the mp at my store was terrible. When you realize you care more then the management you know there’s a problem.
Answered Oct 24, 2021
Help clean out the few that make it difficult for those who do work hard...
Answered Dec 6, 2020
How does the company feel about smokers? Do smokers get a smoke break
Asked Aug 6, 2016
"If you still smoke by my age you are probably still trashy", said my general manager 🤣. Don't be a smoker and serve here. Only bussers and back of house may get away with it if the manager also smokes!!!
Answered Sep 29, 2019
I work at longhorns. And everyone smokes. Mngers. Cooks. Servers. And hosts. You are allowed smoke breaks, but not every 3 seconds. I get 2 or 3 smoke breaks on a 6 hour shift.
Answered Aug 3, 2019
How did you get your first interview at Longhorn Steakhouse?
Asked Jun 20, 2016
My resume and application conveyed experience, so the managers went right into promoting the company to me. Most managers there are professional and polite, while keeping a down-to-earth approach to employee relations. Who you see at the interview is who will be your boss, without any facade. Which was appreciated.
Answered Apr 15, 2019
New store opening when my at the time current restaurant had just shut its doors. Filled out app online and had three interviews then started the almost two week new store opening training.
Answered Mar 25, 2019
What is a typical day like for you at Longhorn Steakhouse?
Asked Mar 14, 2020
Pretty steady business and great people to work with. In house is always steady and good service.
Answered Jul 5, 2022
Typically I clock in, see what last night's team didn't do, prepare for lunch rush, take and get orders together, pass out orders, somedays it's lots of downtime so I help out around the store, restock and cleanup for the next shift
Answered Jun 28, 2022