service manager

server

prep cook

line cook

host/server

Bier Markt

I worked here for a few months. At first I was excited because I was making practically more money than I had ever seen, but for someone who has been in this industry for 8+ years, the money really was not enough to keep me there. The management here was really unprofessional and poor. I understand this industry comes with the cons of gossip etc because you live more at the restaurant than your own home; however, this place was actually really unacceptable and could most likely end up with a soiled reputation from even customers as they witness a lot of it as well. The staff are well-trained, but this place is sink or swim, and i was swimming for a long time before I decided I was ready to move on to something with a more cohesive collaborative environment - its basically every man for themselves and management does nothing but stand around and then demand corrective action meetings on power trips. If this restaurant had a much more professional management team, then the restaurant and team would run a lot smoother. The turn over rate in this particular restaurant was astronomical. Would never recommend to work here, management does questionable things like sign you out at close exactly and does not account your hours for clean up etc. Let me be clear about the money part as well - paychecks were the lowest i had ever seen because of the unpredictable hours (working everyday being on call, but possibly only going in for a 2 hour shift as management cuts too often and too early) but the tips were the most i had ever seen in this industry besides working at a golf course.

I was on time and punctual with only one sick day and only one time I cam in late in four months. But they kept adding more extra work to my already busy day. On my last day, the dishes were pilling up so bad but the manager had me clean other stuff for half an hour. He did not give a dime that so many dishes was pilling up. And I cleaned the thing he wanted it three times. It looked clean but it could never be 100% like brand new clean. And he looked at it, and found a small part at the top, and said "If you cant clean it, then I find somebody else." This is crazy from a lazy manager and from a place that no one helps and they keep adding other tasks to your schedule while your dishes keep piling up. He figured I needed the job and was willing to do anything for that paycheck. I worked until the end of my shift. At night, I found another job elsewhere, closer to home with higher wages. Then, I told him the truth that I had another job, and could not make it for that day. He said do not bother coming again, and I told him "Find someone else to do the job." In four months working there, six dishwashers quit. The job and the vibe is so negative and stressful. Do not apply to be a dishwasher at bier markt. You can find a better dishwashing job with better pay elsewhere, a place that they treat you with respect.

The work doesn't become monotonous even after two years. Every day offers new experiences and new challenges.

I have learned that patience and time management are most essential when balancing different tasks simultaneously. I have improved upon my customer service and relations skills and this position has allowed me to exercise and expand my interpersonal skills.

Co-workers have been easy to work with, for the most part. There are always those who don't follow the grain and are not disciplined. But that's the way things go and it's important to move forward and keep the organization's goals and objectives in the forefront.

Management always has your back and offers excellent training programs for service structure and product knowledge. The management team has helped overall efficiency methods among staff and there is a good working relationship between all levels.

The most enjoyable part of this job is that nothing stays the same and there is always something new to learn. The working environment rarely remains stagnant.

A decent base salary and great kitchen team. Little to no help maintaining online systems from head office. Upper management has no presence with the exception of the executive chef unless numbers aren't looking right. Lack of support or the budget to hire asous chefs, assistant managers or even supervisors
too much on their bottom line and far too much from their management team which is only four people (3 FoH and 1 BoH) for a 1,000 seat capacity and a 2 concept location. Used to be casual fine dining but low sales and a well that's dried up have forced them to create a minimal pub menu with most of the product bought in. A large amount of manager turnover that I was aware of before starting with the company. Come to find out the GM at the Esplanade location is a sadistic crazythat loves to belit tle and humiliate her management team on a regular basis

I worked for Bier Markt for a very long time. Working as a server and worked my way to management. Environment was fun as a server and would recommend for that.  Also good for initial growth and experience into supervising/management however you need to be someone who can self teach and is able to work long hours. They always have manager opportunities because there is always management turn over (warning sign). 
Once in management all growth conversations that previously existed stopped. Seemed like a very office political environment. Worked for so many different upper managers that my own growth was at risk. Some upper management was unsupportive and did not foster a positive working culture. 
I was ultimately disappointed that when I left, after working for the company for almost 10 years, and working at multiple location I did not get so much as a goodbye from my GM, or an exit interview or exit email. Very disappointing end to a long tenure with a company.

Prime was a fantastic company with a heart and concern for its employees, right from the owners/partners down. 
Once assimilated into Cara(now Recipe), that small company care and concern for individuals was pushed aside in the name of profitability. 
Cara's Sr Leadership are prolific profiteers and provide a fast paced, progressive and business forward environment for hard workers(think 70+ hour work weeks) to learn and thrive. 
Only the sharpest, hardest working and thick skinned applicants should apply at Cara/Recipe. 
Luck!

Responsibilities include hiring, training, ordering, labour, scheduling, budgeting, inventory, invoicing  and food cost and margin control
Market special events and promotions- Beer dinner (pairing), Sampling events, Staff education seminars, Small plates sampling event
Providing extensive beer training and knowledge of over a 150 brands 
Achievements: Exceeded weekly revenues of $140,000 per week
Achievements: Development and design of online training program of BOH and FOH standardization and systems
Achievements: Developed online training program, ensuring smooth transitioning of new employees

-Typical day would be , start at 9 am . Check staffing levels , check what needs to get done for a busy day , check all the systems thats in place for proper temp. products ,food storage temp. follow ups with the staff on what needs to get done . Return all phone calls that needs to get return , by 11:30 im back in the kitchen on expo .At the end off a busy service then I stat doing my paper work , invoice , payroll ,place my orders for the next day .
 Ive learn how to run a operation of 60 staff , time management .
-The hardest part of the job would be staffing in levels , always have someone calling sick or something.
-The most enjoyable part of my job , would be interaction with staff and the customers . 
-

I bartended at the Ottawa location. The position was extremely underpaid given the amount of work there was. Lots of heavy lifting of kegs, and no busser to handle dirty glassware that would build up. Very few tables were given to bartenders (leaving with little tips and doing a lot of labor). Appeared to be understaffed, would be asked to stay and work doubles nearly every shift. Managers were not accommodating to shift preferences, and cold and dismissive. As well as not having a good sense of emotional control (if they were stressed/in a bad mood, everyone was).

Fun place to work offer a lot of incentives for servers. Sales competitions and things like that. Management is approachable and caring. Fast pace especially in the summers, good money.
While the summers are amazing other times of year arnt quite as lucrative.
Lots of great beer, it's really fun getting to learn about all the different beer.
Can be a little overwhelming when you first start since there is a lot to remember, when it comes to the menu. 

Top Job Titles	Average salary
Service manager 2 salaries reported	$54,500 per year
Server 1 salary reported	$17.60 per hour
Prep cook 1 salary reported	$18.00 per hour
Line cook 1 salary reported	$23.08 per hour
Host/server 1 salary reported	$22.83 per hour

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