I was a manager for this company. My experience will vary from hourly employee experiences.
Great health benefits - Example: For full medical, vision, and dental with extremely low co-pays and deductibles, only $65.00 every two weeks.
Pay isn't terrible for a Q.S.R., but doesn't balance with the work load.
Upper management is a total mess, no one knows what they are doing. - Example: For a company not generating much profit at all, you would think sales growth strategies or how to improve the guest experience would be the top priorities, but the two conference calls I was involved with in my time with the company.....what color shirts managers should be wearing. Yup, that was their top priority.
Huge work load. Not only do you work 12-15 hour days, you are constantly bugged on your days off. The GM at my particular store told us that she expected us to work 80-90 hour work weeks. Our District manager, our Division President didn't even work 80-90 hour work weeks. I am all for being 100% dedicated to my career, but not allowing me to have time off to be with my family is a big deal to me. Especially when only making $35,000 a year. The work/life balance with this company is terrible. I was a manager for 5 years with a casual dining company, Darden, and they didn't even expect us to put in that kind of time, not to mention i made $10,000 a year more.
As this review might seem like complaining, take from it what you will. My opinion, NO job is worth
ProsHealth benefits, Pay.
ConsAlways under staffed, rude management, extremely disappointing safety and SANITATION behaviors, poor job/life balance.
I applied through their website. I heard from people that the best way to get a job is to keep calling, to follow up. And so I did. Every time I called, I asked for a manager/hiring manager. I finally got a hold of her. I said that I applied for a cashier (which they were not looking for) and she said to apply for a different position. I applied for server.
After I submitted my application, I called her the next day. I said I just reapplied for a different position. She said to come in a few days later for an interview.
I come in to the restaurant and say that I am here for an interview. I wait while the host gets said manager. It takes her a while to get ready. Then, out comes another manager. She states that the hiring manager is a bit busy and that she will be interviewing me instead. She just asked the normal questions. Availability, why I stick out, achievements that I am proud of etc. At the end, she tells me that she isn't looking for anyone that fits my criteria.
I kept following up. Calling and calling nearly every day. I think it was about a month later that I got a hold of the woman from the first time I called. She said to come in the next day for a SECOND interview. I was ecstatic.
Once in the restaurant, I found another host and said the same thing as before. She told me to sit down. I noticed that there was another guy already sitting. He looked to be about 20-ish years old. Then comes another guy, about 40. The hiring manager asked the
Fast paced full service restaruant experience with a Classic Americana feel.
As a manager of Steak n Shake, you were responsible for timely serving of the guest, many of whom are regulars and enjoy the famous steakburgers and the classic music being played through the musak system.
The management position is a multifaceted position mostly held by those who have been with the company for several years. Some of the challenges that were presented is assuring that all positions are covered during peak times which sometimes required the managers to take over a position which did not allow him/her to be fully aware of everything going on in the restaurant or allow the manager to interact with guest to insure guest satisfaction
The position of manager at steak n shake is very difficult. If you can find a way to circumnavigate the difficulties of running a kitchen staff as well as a serving staff while maintaining the fast food mentality of this full service concept, the rewards were good. The ASL's were always available and willing to come in and help. Whether they were needed to cover a manager who was out, or help shore up a position that was open by the many call outs that tend to plague the brand. They were not afraid to roll up their sleeves and help. They were also there to help come up with solutions for scheduling issues as well as other issues that may arise such as conflict between management staff, sudden change in management count for each store and the company as a whole.
My biggest complaint is the management instability. Too much m
This company promised me so much; flexible work hours, decent pay, promotions, ect. I was made to work seven positions alone on the busiest days of the week only to be told I was ineligible for a raise because I wasn't doing enough for the company. I had worked there full time for six years, and had only taken about six or seven sick days the entire time I was there, and rarely had tardies.
They had me on 6 day work weeks, while still being on call my only day off. By the end I was working 14 hour shifts with no breaks regularly, all for less than what a starting kitchen staff was making at the Olive Garden next door.
That's right. I was making 12 an hour as a manager while a salad maker at the Olive garden next door was starting at 12.50.
I had worked for the location for 6 years, and trained over 150 staff members, often doing paperwork on the side on my off time, dealing with employee problems and questions on my personal phone and email- all while being a part time/hourly manager. All of said duties were to be the salary managers' jobs- which they never did correctly and expected me to fix on top of my food safety duties. Which often general and higher management never finished, and never realized equipment was broken or left in dangerous conditions.
The company has impossible standards for what they offer, pay wise. They put profits over people and it's honestly disheartening to watch senior staff members quit over new policies introduced seemingly r
ProsFlexible Scedules (somewhat), Good as a starting position job
ConsIncompotent management, hostile work environment, terrible pay, always understaffed because they don't value what their staff is worth.
As a former employee of the Gurnee location, I rate this work experience as the worst of any job I've had, and will ever have. A typical day of work involved me arriving to a dirty restaurant with incompetent managers and co-workers. I feel as though I was the only employee amongst dozens (of which the turnover rate was higher than I've ever witnessed at any company), who seemed concerned with maintaining a clean restaurant and providing service warranting customers' return. A typical day's work involved management resorting to and remaining in the office the length of my shift, co-workers with dirty appearance, improper vocabulary, uneducated and unconcerned with job retention, resulting in myself functioning at the capacity of manager, server, janitor, dish-washer, drive thru attendant and cashier. Upper management are the worst, although I can't say for sure since they never took the time to converse with me, because having a conversation with me would challenge their effortless work ethic. They intentionally and consistently under-pay their employees. My termination resulted after receiving three written warnings, all given to me by a manager during a three minute meeting on a Saturday night rush. One of the warnings was for not wearing a bow tie, and two for two separate complaints I received while managing the restaurant since management was never available, although my job description is strictly service. One of the complaints received as a warning was from a customer
ProsPay so little you will always qualify for welfare
I worked there for four years and if it wasn't for the GENERAL MANAGER I wouldn't have stayed there that long, I would walk into work around 12 o'clock on day the GM wasn't there with my section full of tables that have been waiting over 45 mins to get their food and when I brought their food to them (mind you these aren't even my tables at the time; they're just in my section) I would get a ear full and ask to speak with a manager, and they would tell me the same thing every time.. "take something off their bill" or never answer me at all or even come to the table at all to speak with the guest. The kitchen staff NEVER wants to help out the servers with the yellow tickets I ALWAYS had this problem of being told to "get it myself" or wouldn't be told at all my ticket would get thrown away and most times guest would have to wait to get their sides because I would be too busy to stop and get it and if I did get it on my own, I would get yelled at for being on kitchen line. another problem is milk shakes, they never come out at a reasonable time; Guest would never be happy by the wait on milk shakes, Never came with the meal when asked always came AFTER guest would finish their food. AGAIN management would not come speak to guest. like I said, I worked here four years and I was pregnant working here after two years and one guy manager would always give me a hard time, he would sen me home when I was last out, he would say mean things about my name and who it doesn't go with my r
Not a great place to work but if you need a lot of hours or don't have a lot of options
Worked at night so my shift would begin at 11 pm, and we were usually slammed until midnight, then a second wave of evening rush would occur at 3 am when bars usually let out. After washing my hands, I'd be making burgers, shakes or some such like it in two separate rushes or sometimes from 11 straight through to 4 am, with only enough time to clean a little as we went. But when the second bar rush was over, the night staff would work on cleaning up the kitchen as much as possible before or sometimes while one of the night crew gets breakfast together for morning crew.
What I learned was how to operate a blacktop grill for the first time, to flip and cut up burgers from the grill, and some basics of receiving inventory when I received and unloaded the truck.
Management was a mixed bag, when it wasn't aloof or irreverent, some managers felt the need to be as tough as possible on employees, to the point of ridicule and jeering. There were some managers who were great about jumping right in when they're needed or even hands on to begin with about moving their shift along as smoothly as possible from start to finish.
Workplace culture may have varied from day to night shift. Dining room was closed at night but drive through was open 24/7, there was a somewhat casual air about saying things that would otherwise be seen as inappropriate or intolerable among other restaurants.
The hardest part was being so understaffed that sometimes it was me and only a manager or one
ProsEmployee discount, somewhat laid back environment at night sometimes, a lot of hours to offer
ConsUnderstaffed, the pay isn't great, and some managers can get hostile
Bad environment, i have seen like 40 different employees and 12 replacement managers. the restaurant has been a work in progresses since i set foot in the store. its a mess. iv'e worked here at $9 an hour for over a year, no raise. everyone around me has been hired at 10 an hour and then end up terminated or leave because the job is poorly managed and in constant chaos. i have worked 60 hours a week, clean the entire store and have done more than most and have been mistreated for a year and still got no increase of pay or have been thanked once or shown any gratitude for my commitment.
Dont expect much from steak n shake. They dont care if you leave or stay. they use whatever walks into the door. im serious you can come out for 25 years in prisons and get hired that same day. theres many there now. thats not an issue, thats how the company functions. they take anything, they will take your energy and when your soul is drained from every day of struggling you will not be the same anymore. the shift will have no call no shows and you will still have MANAGE the store on your own because that is how it is.
I've been on the grill by myself for near 9 months by myself when every weekend it supposed to have 2 on the grill for the busy traffic. the store is 24 hours and theres no way 1 person can handle the store on the grill during the summer when families and groups of teens come in all at the same time and want their food hot and prepared all at once. but they will make you
I have read some great reviews of Steak 'N Shake. My review is to help you as a potential employee decide if it's a fit for you. I will first say that Steak 'N Shake is a great company. It has one of the best restaurant operations of any quick service places out there. Notice I said quick service, not fast food. If you have worked in a fast food enviroment, you may need to shed cutting corners philosophy. If you are not prepared to combine speed,accuracy, with the goal of putting out quality food with every order, the you should not consider working at Steak 'N Shake. There are two main areas.The server and the production line. The production line requires unique people. On the line the more areas you are efficient at, the more valuable you are. You earn your "wings" and you will be tested on your knowledge of an area of the line. The menu will take you some time to learn. You've got to be able to look at a sandwich and know what it is, and when it gets busy you can have ten sandwiches in front of you, so you see it's more than just making a hamburger. There are salads and more you've got to know the ingredients of every one. All this made to order. For some, this can be overwhelming. Usually, there are seven people working on the production line, some less. You may find yourself doing multiple tasks at some restaurants. There is little down time. Cleanliness is a big priority. Food safety is a must, and yes there is a dress code and a uniform. The production line is kept imm
Proslearning a business, fun setting, great food, employee discounts
I worked at Steak N’ Shake as a server for around 3 years. It’s a very casual atmosphere. More casual than I was use to and very fast paced. The location I worked at was busy and the servers had a lot of responsibility: the servers usually around 4-6 of us would take turns seating the door as customers came in. Take turns running food and shakes. Take care of our section of tables. At least 3 sometimes and could be up to 8 at a time or in some situations even more. The servers took turns cashing the customers out at the register as needed. We are also responsible for bussing and cleaning our tables. This is a lot of hard work and requires excellent communication and team work. Unfortunately in the restaurant business team members come and go frequently so our team wasn’t always working together the best and it can be frustrating. The people who work in the kitchen would come and go a lot depending on the team we had back there it could be frustrating. It’s hard running any restaurant and it’s hard finding good people to work the positions who are reliable and hardworking. It was extremely stressful and I’ve cried many days because of the things I’d have to go through and put up with but a lot of it was just part of working in that type of environment and I stuck it out because I made great money. Because of our fast pace, I would turn tables quickly and started making between $75-$100 per day throughout the week. Divided up hourly it came out to be usually around $12-17 an ho
ProsGood Manager/ discounts on food
Employé Libre Service (H/F) | Lyon (69) | Jun 22, 2020
promesse de cdi en 35h non respecter et formation fantome
Ce poste était proposer par pole emploie qui s occuper des phases de recrutement puis dune demie journée de teste qui si ils avéré positifs nous donné droit à un entretien avec le manager .
Pour pouvoir espérer avoir accès à la formation qui devait se dérouler dans un centre de formation pendant 2 mois, afin que toute l'équipe soit complètement opérationnel le jour de l'ouverture. pour ce faire l' on devait tous être formé sur au minimum 3 postes!
Je précise que c'est 3 mois de formation n' était rémunérer que par Pôle-Emploi et non par l'employeur, donc pour ceux qui avaient la chance d'avoir des droits au chômage ouvert il pourrait espérer toucher l'équivalent.
Et pour ceux qui n'avait aucun droit ouvert c' est l'employeur qui s' engager à les rémunérer.
Mais seulement à hauteur d'environ 350 € par mois( je tiens à préciser que c'est pour 35 heures)
Et si tout se passé bien à la suite des 2 mois de formation, il ne nous restait donc qu'un seul moi à l'essai avant de signer notre CDI à 35 heures (pour ceux qui souhaitait ce type de contrat)
Suite à l'entretien avec le manager on était dans l'attente d'un message nous donnant la date et le lieu de la formation.
Et quand on reçu enfin ce message, à notre grande surprise il n'était plus question d'un centre de formation! mais d'être formé directement dans l'un des deux restaurants lyonnais de la chaîne.
Ce qui est bien évidemment équivaut à travailler comme n'importe quel employé qui lui sera rémunéré entièrement tous l
Questions And Answers about Steak N Shake
What is the best part of working at Steak N Shake?
Asked Jan 25, 2020
cut and dry work
Answered Jul 4, 2022
The coworkers are pretty cool sometimes
Answered Jun 29, 2022
What would you suggest Steak N Shake management do to prevent others from leaving?
Asked Mar 17, 2017
Respect, proper pay, working with schedules (and if they are understaffed in the fast food/restaurant business, they are doing something wrong), show appreciation.
Answered Aug 10, 2020
By working together as. A team
Answered May 23, 2020
Why did you leave your job at Steak N Shake?
Asked Mar 17, 2017
The working culture at steak and shake is diversity and much to be expected and safe in the aspects of its freedom and safety in food guidelines for health standards.
Answered Feb 24, 2021
I quit yesterday after 6yrs of depression that place has caused me
Answered Aug 15, 2020
How often do you get a raise at Steak N Shake?
Asked Nov 29, 2020
Answered Aug 11, 2022
Did not get a raise at all
Answered Aug 11, 2022
If you were in charge, what would you do to make Steak N Shake a better place to work?
Asked Oct 12, 2016
Close the store down do a massive hiring and training for 2 weeks open back up as a grand opening you might lose for the two weeks but would get all back and more don't know why you people won't listen to this.I have been in this business all my life.And from a employee and manger point of view this would greatly improved the Steak and Shaks that are still open.You need decitated people who want the rules and regulations makes everyone job easier.Thank You.Hope I get a reply
Answered Jan 25, 2020
Give them breaks make food come out faster make sure everybody wear gloves