Texas Roadhouse

Working at Texas Roadhouse: Company Overview and Reviews

Texas Roadhouse
Texas Roadhouse
3.8
8060 reviews
Texas Roadhouse Ratings
3.8
Average rating of 8060 reviews on Indeed
3.6Work-Life Balance
3.0Pay & Benefits
3.2Job Security & Advancement
3.4Management
3.8Culture
Headquarters
Louisville Kentucky
Employees
10,000+
Revenue
$500M to $1B (USD)
Industry
Restaurants, Travel and Leisure

Popular jobs at Texas Roadhouse

 Average SalarySalary Range
14 salaries reported
$15.13
per hour
$7.25-$32.15
10 salaries reported
$13.75
per hour
$7.25-$22.55
24 salaries reported
$9.94
per hour
$7.25-$17.35
7 salaries reported
$14.64
per hour
$7.30-$23.00
7 salaries reported
$14.64
per hour
$7.25-$25.50
Salary Satisfaction
45%
Of the employees are satisfied about their pay
Based on 22595 reviews
Benefits
Health Care
Dental Insurance
Vision Insurance
Life Insurance
401k
Paid Time Off
Stock Options
Discounts

Texas Roadhouse Reviews

Popular JobsServerHost/HostessBartenderHost/ServerFood RunnerDishwasherServer AssistantBusserLine CookServer/TrainerCookPrep CookBakerService ManagerCook/DishwasherLine Cook/Prep CookKitchen ManagerDishwasher/BusserManagerRetail Assistant ManagerFry CookHost/CashierTrainerFood Preparation WorkerTraining CoordinatorKitchen Team MemberCustomer Service RepresentativeMeat CutterRestaurant StaffTexas RoadhouseExpoService AssistantHostess/BusserFood Service WorkerCorporate TrainerManaging PartnerGrill CookMarketerBack of House Team MemberChefFront of House ManagerShift LeaderExpeditorHead ServerSalad PrepServer/CashierAssistant ManagerBar ManagerBuserCook/ServerSilverware RollerCrew MemberExpediterSalad MakerTeam MemberCold PrepTraining ManagerCashierFront End AssociateMarketing ManagerPoint personCertified TrainerCleanerFryerSupervisorTogoCoordinatorGuest Service AgentShift ManagerUtility WorkerAdministrative AssistantCanvassing ManagerLead CookOffice AdministratorRestaurant ManagerSales AssociateTeam LeaderAssemblerAssistantBeverage ServerBust BoyGreeterHead HostessKitchen AssistantLead HostessPointAssociateBOHBakery AssistantBuss BoyCarry OutCocinero/aFloor ManagerFront of House Team MemberHostessMeat CarverService CoordinatorService TechnicianServing AssistantSnack Bar AttendantAsistente de cocinaAssistant General ManagerAssistant Store ManagerBakery ManagerCloserCoachCommisCustomer Service Associate / CashierCustomer Service ManagerDirector of Food and BeverageDirector of MarketingExpoditerFood Service AssociateHead ChefHostestHot PrepHouse ManagerKey HourlyKitchen HelperKitchen WorkerLead TrainerLine LeadLocality ManagerMaintenance PersonManagement TraineeManager in TrainingMarket ManagerMarketing AdministratorMascotOffice ManagerPanadero/aRetail Sales AssociateSalesSales and Marketing ManagerSanitation WorkerSenior ManagerTeam TrainerTo-Godiswasherexpo.Dishwasher18 time winner and leader of up-sellsAccountantAnythingAsset Protection AssociateAssist guestsAssistant TeacherBOSSIER CITYBack of House KeyBack of houseBar StaffBoardman, Ohio -BohBookkeeperBossBoss boyBroilBuilding MaintenanceBussboyBusseeBusser and DishwasherBussesCaregiverCheckerClerkCold Prep/ Hot PrepCold prepCook/PrepCool prep -cook - bakery-busserCrew LeaderCulinary ManagerCustomer AssistantDeMo prepDelivery DriverDiahwasherDining Room ManagerDining Room ServerDish LeaderDish PitDish,prepDisherwasherDishesDishwasher.expoDisnwasherDistrict ManagerEXPOEngineerEsayEugeneExecutive AssistantExpo Expo, SAExpoditeExport ManagerExposeFOHFOH EmployeeFOH/BOH employeeFast Food AttendantFinance ManagerFreelance DesignerFront Desk AgentFry/SaladGarçomGeneral ManagerGeneral WorkerGuest CoordinatorHOT PREP LEADHRS PER WEEK ADMINISTRATIVE ASSISTINGHand-cut steaksHandlerHead CookHosyHot Prep CookHot prep , Prep, Bake, point, push. Hourly EmployeeHourly employeeIT SupportInsurance AgentInternJanitorKey EmployeeKitchen SupervisorLake Charles, LouisianaLead hot prepLeader At the DoorLeader at the DoorLearning and Development AssociateLongview,TXLoss Prevention ManagerLot AttendantMaintenance AssociateManagement AssistantMarketing AssistantMarketing CoordinatorMarketing InternMentorMesero/aMobile DeveloperMucking/CleaninvNight ManagerNoneNutriologo/aOperations ManagerOrganizerOwnerOwner Operator DriverOwner/PartnerPackerPart-Time/Full-Time JobPartnerPartnership ManagerParty HostessPatissierPersonal AssistantPharmacy ClerkPoint Point person Hot prepPolisherPorterPrep PersonPress OperatorProduce ManagerProprietorPublic Relations ManagerQuality Assurance TesterRecruitment ResourcerRegional CoordinatorRestaraunt StaffResturantResturant PersonnelRib PrepRoad ManagerRoadhouse RoadieRoadieRunnerSaladsSalads/ExpoSales AssistantSales ManagerSales RepresentativeSalespersonSeaterSeater/UpdaterSeeverSenior Financial AnalystSenior OperatorService AssociateServing StaffServverSetverSilver RollerSilverwareSliver wear roller and DishSreverStockerStore ManagerSupport CenterTexas Road HouseTexas Roadhouse RoadieTexas roadhouseTexas rodehouseTexasroadhauseTo GoTraderTraining AssistantTravel CoordinatorTruck DriverUltilyUntiltyUpdaterUtility ManagerVegie prepVolunteerWaitessWork Historycold prepdidhwasherdishwaherhourlykitchenleadershipmesseropaid jobprepprep.cook /bread makerrib preproadiesilver ware rollersilverware girltexas roadhousetogo serviceundisclosed
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Overall Reviews at Texas Roadhouse

3.0
Server | Baton Rouge, LA | Feb 10, 2016
Great if you like serving
So I am a hard worker and I don't usually complain. However, I hated this job. It's hard to say exactly why I hated this job. The staff is wonderful. There's always someone there who will have your back especially when a table is acting crazy. Thy understand and are the funniest people to be around. Honestly, I love everyone in there. Management is great! They've been there for a long time and they are always understanding about your mistakes. Although you do have to stay long after usually because you have a bunch of side-work to do, it's okay because your co-workers will make it fun. The hardest part was the people and how the Texas Roadhouse system works. Basically you have to say these unnecessary points/questions you are required to ask ("fall off the bone ribs" , "fresh-baked bread", "legendary margaritas", etc.). Don't get me wrong, there are some points that should be met (greet your table in under 45 seconds, refill without them asking, smiling). But the problem lies when we become extremely busy and we can't hit all these points. And you cannot convince me that it's fair to be judged by a secret shopper (yeah because those are totally necessary) when you're carrying large trays, having ally rally, keeping up with your side-work, keeping up with table's commands, etc. It makes you want to say forget it and just walk out. The system leaves no room for mishaps or things that might be beyond your control (which happens a lot). And "good service" is subjective. Good ser
Prosstaff
Consoverall company and people
3.0
Cook | Coralville, IA | Mar 19, 2019
Productive, extremely fast pace
First, let me say that I love this company. The culture of this place was wonderful and gave me great experience in "fast" cooking. The typical day started with me coming in, and preparing my station. Getting buckets, oil, stocking food, etc... The rush nearly begins instantly and it's a rush until it closes. On a typical work day, you'll find at my particular location, people are willing to help. Managers and other staff are there to help you out. There's an okay program that kind of teaches you the stuff there, however, I don't personally think it's enough. A typical day in my shoes, lasted from four at night, to approximately twelve to one in the morning. The place typically closes around eleven pm (on weekends). After it closes, you clean and stock your station and then get checked out by a manager. After you clean, you're done for the day unless you want to help other people. I learned at this job, that "cooking" isn't really what it seems. I learned to adapt to an extremely fast pace as well as communicating in a kitchen. The co-workers I worked with are some of the kindest people that anyone could ask for. If you go to my location, they will stick up for you and help you out in tough times. The managers helped out sometimes. They will help you out in some pinches, but not at all times. At times, I felt as if I struggled because the grills weren't large enough to cover quota on tickets. I also think that staff should be trained more. I felt as if I was rushed righ
ProsHalf off food during shift, Medical and dental if you're above 32 hours, Fast pace cooking experience, Good staff, paid weekly
ConsLittle to no breaks, Steep steep learning curve, pay wasn't that wonderful for hourly, Too fast paced, too many items to learn in too little time, ticket system, management
3.0
Polisher | Lansing, MI | Jun 29, 2021
The people that worked with me in the DISHPIT are the GOATS!!!!
The people I worked with in "the pit" were really nice and helpful! I thought that just because I was the of the opposite gender I would get treated differently or looked down upon, but that wasn't the case at all. A typical dinner shift would be pretty busy. You're either loading & rinsing dishes and pushing them through the machine, pulling them out of the machine, or running them to the kitchen, collecting dirty dishes, and keeping glassware and bowls stocked at the same time. In-between all of that, you're taking out garbage as well. At the end of the night, you wait for all of the dirty dishes to come to the dish-table (this takes about an hour or less with 3 people), you take trash out once more at the end of the night, return all dishware to its place, and cleanup the dish-pit at the end of the night. Dishwashers are usually the last to leave! There were multiple things I didn't like about this job. Health benefits didn't start until month 8 or 9 of employment. Second, management will take advantage of your kindness and will became overly dependent (I had 3 other titles) on you. Third, low-pay for a lot of work. Fourth, scheduling issues were always occurring. Fifth, training on the expediting position was little-to-none--I wasn't even taught how to close the expo station! There was little time to prepare and I was thrown to the sharks. Sixth, fake-promises [of new positions] management. Seventh, not being given enough time to complete a task, specifically, portioni
ProsYour dish co-workers will always have your back, 30 minute break!
ConsNo benefits until you've been employed for 8 months, Managers rely too much on you, 30% meals, not enough training, Managers bad-mouthing employees behind their backs, You need permission to leave Easily Replaceable, They don't care about you!
1.0
Customer Service Representative | Huber Heights, OH | May 14, 2020
Unpleasant Work And Social Environment
There was no “typical” shift, the length of the shift would vary from short to past closing hours depending on business volume and being given an unrealistic amount of stocking, prepping, and side-tasks to be completed by closing time regardless if the shift day was very busy and there was no downtime. BOH employees would often be cooperative with TO-GO orders but there were a handful of times when there was no cooperation usually based on who was managing during the shift. During the weekends which had the most customer volume, there was regular conflict among management and employees in an unprofessional manner. Usually short-staffed due to fluctuating turnovers or management not acknowledging the stress of not having enough staff. The positive part of my shift was interacting with customers and helping out servers and hosts. Learned how to work under intense pressure and be efficient in a fast pace environment and how to handle negative customer experiences professionally and patiently. Management had some qualities but many flaws. Some managers remained professional while others exhibited immature and degrading behavior towards employees such as spreading gossip, discussing negatively about ones work performance, and even judging ones appearance. There was many times unacceptable situations would be ignored or let go of based on relationship with the employee and manager. Criticism was more common rather than encouragement, hostility, and personal conflict unrelat
5.0
Bartender | Citrus Heights, CA | Sep 3, 2021
Chill Serving Job
Once you get the steps of service down its easy. I could work here in my sleep. I like most of the people here that I work with, and its pretty easy to get along with everyone in general either way. Everyone helps out when they can running food or helping when a server is behind and asks for help. We have a pretty good kitchen, not a whole lot of mistakes to fix on that end. Recently, we lost a couple senior managers and moved up some from the serving position who are in their early 20s. Management is as management is most places. They put the schedule out for the week either one or two days before the week starts. Every once in a while they will have you scrambling hours before the new week (restarts tuesday night). For the most part, if you know what's going on, you can simply clock in work and clock out with little to no interaction from management if you don't need them. The clientele is usually hit or miss depending on the day. I've gotten really good tips before and really bad ones. I'm averaging 1200 in sales per night and making about 15-20% in tips minus tipshare (3% split to bar, SAs, host, and kitchen). This is a really good job for anyone without serving experience. Their training will give you structure that you need when starting off and then from there you can make it your own. There are opportunities to move up, especially right now. Super flexible schedule, we are mostly composed of students (high school and college) in the front of house. I can't speak for b
Prosfree sides, flexible hours, easy to memorize menu, opportunities for growth, 30% off meals
Conseither short staffed or overstaffed, "family" mentality is preached, unnecessary breaks
1.0
Server | Topeka, KS | Sep 17, 2021
Management and Owner will Yell at You for Anything and Everything
I worked for Texas Roahouse in Topeka, KS, for almost a year as a server. It was an extremely fast paced environment where perfection was expected at nearly all times. Once you understood the menu and had been working there for awhile, the job itself became easier and you would make a decent amount of money. Working in the evening, it was very common to come home with a $100 plus dollars a night working between 4-6 hours at a time. Most of the coworkers were fantastic, although the managers were not so great. Besides one of the mangers, most of them were involved in different 'cliques' within the other employees. There was basically an 'in-group' and an 'out-group.' If you were a part of the in-group, your shift was a lot easier. You'd get the better/easier closing tasks and if you made a mistake during your shift they would have no problem helping you fix it. You could also get away with MANY rule breaks. If you were unfortunate to be part of the out-group, like me, they were extremely hard on you as an employee. If you made a mistake or needed management assistance, once you finally found a manager, they would take a very long time assisting you. Whether this was on purpose or not, it would effect the quality of service you were able to provide to your guests. I never truly knew why I was not part of the in-group, but I believe it was because I was quiet and did not go out drinking with them on my days off. Then, things would get 10x worse when the owner would work on the
ProsEmpoyee food discount, fast-paced
ConsShort to no breaks, unsuportive management, hostile work environment created by managment and owner
3.0
Server | Ashland, KY | Sep 10, 2014
Serving at the Roadhouse
A typical day at work for me would be to go in around 3:30 or 4. I would immediately go to the section that I have been assigned and begin to take tables. (meaning my section was now open for hosts to sit people in). This is when my communication and multitasking skills come in. I have 3 to 4 tables at a time, with at least 2 people at each. There are times I have waited on 24 people by myself with no trouble at all. There are times when I do have difficulty with guests and cannot satisfy them. However, not to point any fingers, but it usually isn't my fault I cant satisfy them. Prior bad experiences or food coming out late or wrong are usually the root to all the problems I deal with guests. I have learned over the years of serving, to keep calm and be patient and that you cannot satisfy anyone. I take what people do and say that are not my management, with a grain of salt. My coworkers are awesome. I have never had a family like I do at the roadhouse. We all pour in and help one another in times of need, (death, holidays, fund raisers, school clothes). The roadhouse family does great things for our community and one another and we always have each others' backs'. The management at the roadhouse is currently under reconstruction so everything is changing. We have a new market partner (much like a general manager), a new kitchen manager and a new service manager. I do enjoy my managers, however they are not all on the same page, but are working on it. Every place of employ
Pros30% off of bill when dining at the roadhouse, Andy's outreach
ConsRarity in breaks, no overtime, no pay raises.
4.0
Host/Hostess | Pasadena, TX | Jul 23, 2015
Interesting and good entry level job
A typical day at work would consist of finding out your position for the day. They assign 5 different kinds of positions per day. The main one is hosting where you greet customers and guide them to their tables. The second one you learn is called updating which is where you put new plates on clean tables and go up to one of the two boards with a mechanical pen that changes the light colors on the boards and turn the light for that table green. All of these boards are synced up to each other so the hostesses in the front know what tables are ready to give to customers. Two other positions are called large-party and small-party. One person talks to the people with a party that consists of 4 or less people. The other person talks to the parties with 5 or more people. The large-party person has a headset where they can talk to the managers about planning those parties. The last position you learn is called to-go orders. You answer phone calls and take down the customers order. In the back where the kitchen is you put the food, rolls, and silverware into a bag and take it up front. This job requires you to know the menu and handle money unlike all the rest of the positions. Whichever position you are assigned dictates the type of work you are doing that day. There is no set schedule during the week for who is put on what, but no matter what position you have you still have to do cleaning or restocking before you go home. Here the main skills I learned were to handle money and cu
ProsGood hours, lunch break, and advancement opportunities
ConsHostile coworkers, turns into politics on who gets what position that day
3.0
Server Assistant | Aberdeen, NC | Oct 25, 2018
My days as an SA
As a Server Assistant here you make less than the Hostesses. You do a lot of grunt work and receive the lowest amount of pay, asides from the Silverware Rollers. On a typical work day you are carrying around bus tubs that can easily get over 60 pounds each time you take it back to the kitchen, terrible servers who don't pre-bus (clearing plates and baskets before the table gets up or before you get there) their tables, servers who just leave things on the counters at the dishwasher rather than just sorting it themselves. This becomes a problem when you, with your 70 pound bus-tub come in and don't know where to put it. If you get stuck on Muck, Servers throw stuff on the floor, say "Whoops" and walk away, they "accidentally" spill drinks on you when trying to put them in a rack above you. You take out trash that can get so heavy it's hard for two people to lift. You clean up everything, whether it's peanuts that some hostess knocked over or throw up in the bathroom (oddly enough, the throw up was easier for me to deal with than the peanuts). Servers tend to blame your for stealing their tips without any proof . You sometimes have to wash dishes yourself because both dishwashers disappear for a long time. You can easily be stuck rolling silverware or running dishes when you're not even clocked in on said job. Your bus tubs just disappear so over the 5 months I worked, we went from 12 bus tubs down to 3 and management refuses to order any new ones. This also happens with the t
ProsDiscounts, Welcoming work environment, Nice co-workers
ConsManagement, Scheduling, No opportunity for a raise, Servers are jerks
2.0
Server | Hickory, NC | Jun 24, 2021
Good overall, stressful environment, hard work.
My personal experience at texas roadhouse in the hickory location was hot and cold. In the beginning management was very respectful and caring about hiring me on and training me.! I had an amazing trainer but no enough adequate time for training seeing as Ive never served anywhere before I continuously made mistakes that I take full responsibility for and learned lessons from. Seeing as how I made many mistakes alot of those Instead of taught differently I was simply belittles and called out for infront of the entire back of house to be humiliated infront of all coworkers and singled out. I found management played favorites and purposely made work life more difficult for those who didnt meet their standards of perfect. I believe me being newer to serving and needing the managers help more ofthen than other employees it made their work lives more stressful in return management purposefully would try and make my work like equally more stressful and difficult than needed as I was expected to do more tasks than other employees and called out when not completing these tasks in a quicker and more efficient manner than other employees. The other employees were great to work with and guests as well. With guests and fellow employees we always had the good interactions and bad ones it wasnt perfect but no social interaction is always perfect but for the most part id says coworkers and guests were more respectful and pleasant than not. As far as management I xo feel in the beginning all
ProsTips were good
ConsExpected constantly to work without breaks, will schedule as much as possible that you let them, hardly any time off, bad management, played favorites

Questions And Answers about Texas Roadhouse

What is the best part of working at Texas Roadhouse?
Asked Nov 29, 2019
my coworkers
Answered May 24, 2022
I Love my job!
Answered May 21, 2022
If you were in charge, what would you do to make Texas Roadhouse a better place to work?
Asked Feb 5, 2018
Actually appreciate employees by treating them with respect, handling issues before they get out of control, and not undermining them in front of guests.
Answered Jan 12, 2022
Costumers always right.. as long the costumer don't put hands on the employees
Answered Oct 6, 2021
If you were to leave Texas Roadhouse, what would be the reason?
Asked Mar 19, 2017
Horrible management
Answered Oct 6, 2021
Definitely management they are terrible the restaurant is not ran correctly its always a mess!!! So much favoritism to the worst employees never understand that! 3 table sections are terrible cant make any money unless I work 5 days a week with 2 doubles and u may be lucky to pay your Bill's off that!
Answered Sep 3, 2020
How long does it take for them to call you after you've done the online application for the location you want?
Asked Feb 28, 2017
It took me about a week. I went in for an interview and then got hired on the spot!
Answered Jun 15, 2020
I applied on their website and they called me back two days later.
Answered Jan 22, 2020
What is the interview process like at Texas Roadhouse?
Asked Apr 26, 2018
Went through hiring manager then general manager. Typically you go through 2 interviews, orientation and then training. I was hired on the spot but I think it all depends on the location.
Answered Apr 16, 2021
Very informal. I met with our hiring manager at one of the tables and he looked over my resume and asked about my availability. The entire interview lasted maybe 10 minutes and I had the job by the time I was done.
Answered Oct 19, 2020