restaurant manager

general manager

sous chef

assistant general manager

head chef

FAB Restaurant Concepts

I worked for fab for about a year and a half. As a server we had no support staff and would be expected to make our own salads, do food prep work and dishes while tipping out the back of house on overall sales. Food would also have at least 40 minutes to come up and our tables would complain so much that we’d have to comp them and receive no tips. It was a daily thing for half my sales to be voided because of kitchen issues. Managers didn’t care if you were being abused by customers and would anything slide. Expect your tips to take weeks to receive and on a “tips today” card where you have to pay to access your own tips. Always out of napkins, straws, menus and cutlery. I would have to tell my tables “no” if they wanted a straw for their drink. I had tons of days where half the menu would be 86’d. So many tables would leave because we were out of everything. One winter we had igloos outside and weren’t allowed to wear any jackets that didn’t have a FAB logo on it. So we’re out there in t-shirts and half the time time the heaters would be broken so our guests would also be frozen. I worked at multiple FAB locations and these are common issues everywhere

Managers were mostly great, and coworkers were great to work with. The owners, however, are slow to respond to problems and seem reluctant to invest money in their properties. The location I worked at faced a constant stream of maintenance issues, none of which were solved in a timely manner. By the time I left, it felt like I was constantly apologizing for everything being broken or unavailable. We were regularly short on basics like glassware. 

These problems are exacerbated by overworked and underpaid management, who FAB seems content to wear down and replace on a regular basis. I genuinely liked the General Manager at my location, but they were given an impossible task and given the workload of at least three people to keep up with. In the year I worked there, I saw my location burn through three general managers.

If you're thinking of applying for a Manager job in FAB, don't. Just don't do it. 
You will end up in a company that doesn't care about its employees, demonstrating how unvaluable and replaceable they are. The management turnover in a company is ridiculous, there is barely someone lasting longer than a few months. Managers quit or getting fired without notice or reasons. 
10 hours shift for a Manager is considered as a short day, 12-16 hours as a norm. Work-life balance is not existing for obvious reasons. 
You do learn a lot there and getting a decent salary, but it's NOT worth it! It's toxic, demotivating, mentally and phisically exhausting. If you are looking for a job for a month, just to learn something new, it actually might not be a bad option... But better, find something else!

The work environment lacked structure and clear expectations. Scheduling was often inconsistent, which added stress over time. Support was limited during busy shifts, and effort was not consistently recognized. While the role provided some hands-on experience and supportive coworkers, the overall environment was not sustainable long term relative to the workload and compensation. They are not q.u.e.e.r  friendly.

Working for a company that undervalues their people is always difficult, however it is even more difficult when they lie about their intentions for you. Starting with FAB, there were a lot of false promises and narratives that came through to sway my decision to work here. They expect management to work 50 hours a week (this is literally not a joke), upper management enjoys never paying for anything (words directly out of a regional's mouth), and the upper management takes no input from on-site management. If you're a "Yes Man", feel free to apply - you'll thrive. But if you care about the industry at all and hold standards, don't bother. Regional Management doesn't want your opinion or values. They want you to bend over backwards to ensure their free meals are warranted.

A typical day at work for me would be getting in early always, never be late! Get on top of your day from the minute you get in, execute and deliver top service from FOH and BOH to our guests. Take care of my staff and have them educated and ready for their shift.
I have learned to keep the same tone always as a manager, this sets the tone for the restaurant and keeps everyone motivated and in good spirits, always stay positive!! Show support to your team and always be there to help them.
The best part of the job is the people you work with and the team you work in, pulling together like a family and making your guests happy is number 1!Great ambiance, food and drinks people having fun you can't beat it! All about them good vibes flowing in your restaurant.



Management is deeply inconsistent, dishonest, does not communicate clearly, and in some cases does not communicate at all. No training was provided to me after hiring, no notice was provided before not being scheduled for weeks. Workers are expected to perform the tasks of 1.5-2 cooks while being pressed for hours and cut constantly. I worked very hard for 8 weeks with no indication from management that I was not meeting expectations. I have been left with burnout and physical illness.

They pay their staff a reasonable amount and when you first arrive the welcome wagon and money will make you think you made a good choice. Until you hit 70 hours a week and they become cold and demanding even when your health or mental health suffers. Also D&I in many cases is only performative. LGBTQIA+ avoid. So if you’re ready to sell your soul to get a slightly higher salary- enjoy. They will also drop you without legal cause if you don’t keep your mouth shut. 

What is the best part of working at the company?
Work Culture and support from leadership team

What is the most stressful part about working at the company?
Some old or outdated softwares 

What is the work environment and culture like at the company?
Team building and motivation is highly important to the company 

What is a typical day like for you at the company?
Exciting and interesting to work here every day

What is the best part of working at the company?
Nothing. Horrible management and they don’t care about people’s mental health. They burn you out

What is the most stressful part about working at the company?
Inventory every week and having no help with it

What is the work environment and culture like at the company?
Toxic. I created a team however, that was fantastic and fun but they took it away by adding in a misogynistic male

Top Job Titles	Average salary
Restaurant manager 12 salaries reported	$50,042 per year
General manager 2 salaries reported	$63,750 per year
Sous chef 3 salaries reported	$55,000 per year
Assistant general manager 7 salaries reported	$58,071 per year
Head chef 1 salary reported	$67,500 per year

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