sous chef

chef

grill cook

front of house manager

cuisinier

Shark Club

My work schedule is all over the place. I mainly work about 50 hours a week and very late shifts. At least 3 closes a week where you are working till 4am and sometimes later than that. I would describe a typical day at work and babysitting young adults. My current co-workers lack good communication which then prolongs goals and future endeavors. The management is not quick to react even when there is overwhelming evidence. This experience has showed me how to be calm in challenging situations as well how lucky I am that I am a hard worker and others respect my work ethic. The hardest part of my job currently is the late hours and consistently dealing with immature individuals whether another manager or one of my employees. The most enjoyable part of my job is being noticed when I work hard and being thanked.

Shark Club was a great place to work, it's a sports bar atmosphere. Usually I would supervise the night shift unless I covered a shift for a server. I would come on shift and count the till, see who I was working the night with. The dinner rush would happen and I would either be bartending, food running, cleaning tables, the works. Management was great (above me and other managers as well). The hardest part of the job would be when a conflict between servers would happen, or silly drama. Other than that everything always usually went pretty well. The most enjoyable part of the job was working with the amazing crew, and the feeling of teamwork. Shark Club is a great skill building workplace.

What is the best part of working at the company?
The girls I got to work with were amazing! I loved them all, they were all so friendly and welcoming, it was very tough to leave.

What is the most stressful part about working at the company?
Unpredictable hours during hockey season, football season, and overlapping days. 

What is the work environment and culture like at the company?
The staff had a very thorough knowledge of what they were doing in every aspect of the restaurant, service and events. They were all very welcoming and supportive, many of whom have worked there for many years.

What is a typical day like for you at the company?
Opening and closing of the restaurant, ensuring all paper work and duties have been completed and communicated between staff and management.

Typical day of work is get in do line setup lots of paper work to do to setup line or do prep. Learned time management is key to success and a sense of urgency. My co-worker are great,work hard and great environment they create to work in. Hardest part of the job is dealing with management from both boh and foh, and inexperienced servers who lack training. The most enjoyable part of my job is the people i work with and how i can interact with them and work with them.

Shark club has an amazing staff who work together flawlessly. Management is always there to give a helping hand, weather it be with costumers or you just need someone to listen, they are not your typical management. They are kind, carring, and always want to keep their employees close, people are not just numbers at Shark Club, everyone is treated with respect and kindness. This was the best job I ever had, and I would recommend it to anyone looking to move forward in their workplace.

A typical day would be serving tables or making drinks, usually lunches would get a good push which would make day shifts go by fast. On event nights it would always be super exciting because of the big crowds and all staff would be on. The hardest part would probably be staying organized during a rush but was always manageable and a great challenge. The staff and management was great and everyone was extremely kind!

It used to be busy but now its reputation is so bad I'm lucky to make $100 on a Friday night. It doesn't help that 6.5% of tip our goes to the back of house and management. Regularly scheduled outside of my availability but not allowed to switch shifts. Management cares more about making money and sucking up to the owners than they do about the staff. I don't recommend working here to anyone unless they're looking for their first server job.

If you decide to come here as a cook, you will be met with things such as minimum wage, micromanaging, and little communication between workers and those in charge. When it's good, it's good; however, issues such as unbalanced scheduling and management being on a power trip sometimes make things difficult. Our biweekly tip percentage is quite low, so it won't balance out your pay.  Overall, if you need a job, it will pay your bills, but if you can find a better one, take it.

This was an interesting and diverse position. Challenging and fun but I found myself quickly becoming burnt out. Wearing mandatory heel's for full shifts was a painful learning curve but I find I enjoy working in heel's now.

At first I loved working there. But the managers were awful. Staff was rude. All they care about is money money money. Some cool staff but you work your butt off to he treated unfairly. The customers are awesome, but the managers would rather let you fail and fire you so they can hire someone else so they dont have to give you a raise. It drains you mentally and the amount of running around you do for 1 person is crazy

Top Job Titles	Average salary
Sous chef 33 salaries reported	$62,227 per year
Chef 11 salaries reported	$69,591 per year
Grill cook 32 salaries reported	$78,453 per year
Front of house manager 21 salaries reported	$61,071 per year
Cuisinier 8 salaries reported	$19.47 per hour

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