Overall Reviews at Red Lobster
Hospitality Manager | Topeka, KS | Jul 16, 2019
Long hours, working many hourly positions as needed. Supervising many employees.A typical day at work begins with a HACCP walk thru, followed by reviewing the daily pars for the prep team, accepting deliveries, pulling product from the freezer, talking all employees into their shifts with specific instructions for the day.
Restaurant Manager | Orlando, FL | Jun 19, 2019
My duties here included, but were not limited to: ensuring food safety, cash handling, receiving and preparing orders, cleaning and maintaining station equipment, weekly inventory, leading and training employees when the kitchen underwent a remodel, working as a team on the kitchen line and in the dining room. I renewed my ServSafe Food Handlers Card in January 2019.
Dishwasher/Busser | Dearborn, MI | Apr 3, 2019
They take advange of good workers.
I continually was promoted to different job titles without any kind of raise or compensation. The job environment was fun and this job helped me to install the work ethic that I have today. I enjoyed the free soda and buscuits that they would allow us to eat for free.
Bartender | Waco, TX | Jul 14, 2018
It is a great place for some easy money and flexible hours. The work environment can be very difficult and the management was very poor. They seem under trained and under motivated.
Director of Operations | Cherry Hill, NJ | Sep 13, 2019
A average company
Started out as a great job, however when it comes to growth and promotion it is a hugh bias with decision at the next level. After 10 years plus you become very expendable. There only 2 people I am aware in 25 years that had actually retire with Red Lobster .
Host/Server | Greenville, TX | Sep 3, 2019
Paid the bills
Great place to learn different positions. You get to meet new people and challenges every day. There is room for growth and relocation. There is lots of competition.
Restaurant Manager | Bradley, IL | Feb 15, 2019
Fast paced place to work with some room for advancement
Some days are easier than others. It can be very fast paced depending on how busy it is. Management tries hard to accommodate everyone and their needs while also trying to follow guild lines and rules.
Host/Cashier | Chicago, IL | Feb 6, 2019
We do what we gotta do
Overall, the five years that I was there were some of the most life shaping experiences of my life. The job taught me what it means to have integrity and how to take care of myself above all else. The only people that ever had your back was the staff. Management followed orders from corporate and never really cared too much about the well being of its employees. Like most for profit businesses, money comes first.
Host/Server | Bloomington, MN | Nov 4, 2018
Red Lobster Review
Things need to be worked on in and out of the restaurant. As well, corporate has things that need to be worked on as well. It can be a very stressful job. Some days it is dead but then you have your days that are high volume.
Culinary Manager | Danville, IL | Apr 1, 2020
Red Lobster is the number one leader in seafood sustainably
Red Lobster offers opportunities for growth and promoting from within. Their standards of guest satisfaction & crew retention is top priority. They are a leader in seafood sustainability.