surveillant du service alimentaire

front of house manager

back of house manager

head chef

Brodeurs Bistro

Worked there for awhile and although most of the staff were very friendly and polite, The management was a joke wether it was when asking for any type of assistance or giving feedback or ideas on what could be changed nothing was ever done and same things we felt needed change they would come back to us weeks if not months later on why we have never brought it up. Asking for any time off would sometimes be questioned or ignored and asking for a small increase in wage would be asked on what we bring to the team that could possibly make a difference and then topic would be changed up 

Great place to work, honestly. Wouldn't recommend working here as your FIRST restaurant job, as it is a very populated place, and management holds high standards, but it's a welcoming place. Co-workers are great, environment's great, management can be difficult, but truly cares about the restaurant. I love it here! Recommend to experienced service industry workers.

Brodeur’s Bistro is family owned and always busy, always fast paced, but it rewards your hard work with a flexible schedule, a great team, and managers that will go out of their way to make sure that you’re as happy as possible. Lots and lots to learn, and it never ends. Lots of advancement opportunities in many directions, and if you’re committed everyone is more than happy to help you through. The most supportive workplace I’ve been a part of.

Brodeurs is messed up in a lot of ways, favoritism, nepotism, and i could go on.
but going to a new place gives perspective that where brodeurs is run by ppl not used to being in management over a restaurant they really do the best of the best to advance. 
and that’s pretty admirable.  you can feel like an outsider but a lot of it is just in your head, the people are great, the kitchen manager is a nut job but it really is a family oriented work place.

Very toxic working environment in the kitchen.  The leads will yell at you. 
Even when you communicate back and they don’t hear you for some reasons, they will blame you instead. Lead will come to you and charge you for not saying Yo when they call for the bills.  They try to create a gap between cooks and leads for no reason. 
Leads act as the overall boss there.  

What is the best part of working at the company?
Satisfaction is the best part of working at the company.

What is the most stressful part about working at the company?
I love my job and never stressful.

What is the work environment and culture like at the company?
There is very good and multicultural environment at the company.

brodeur's bistro is quite the place, it’s really like a 50/50 it can be the best place to work, the employees are truly what keeps the building open, the management is questionable at times with a Gm that never leaves his office, interview process really depends on you, and it can either be a couple minutes or significantly longer. if you apply prepare to wait to be seen.

For the most part, good coworkers. Management is iffy can never tell if they liked u or not and played favorites. food was really good though. Worked here over a year ago now so I dont know if much has changed management wise. Hiring process is slow but if you get the job just try it out. 

Have loved working there over the years. A really tight knit group of people. Everyone makes you feel welcome. Food is wonderful too! One of the busiest restaurant in Abbotsford so the money can be great. 

Fun place to work, met some great people, and learned a lot but management can be iffy.  Not the best at promoting long term staff, played favourites, and also Servers got weird sections half the time so it wasn't worth some shifts

Top Job Titles	Average salary
Surveillant du service alimentaire 2 salaries reported	$21.00 per hour
Front of house manager 1 salary reported	$52,500 per year
Back of house manager 1 salary reported	$52,500 per year
Head chef 1 salary reported	$64,000 per year

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