assistant general manager

restaurant manager

kitchen manager

service manager

beverage manager

Sociable Kitchen & Tavern

The people are great but management leaves a lot to be desired. Got hired on full time and it took 6 paychecks to finally hit 40 hours a week. No benefits are given to anyone lower than management position if you work less than 40 a week and they clearly are not looking to pay that out. Shifts are sporadic at best with some shifts being sent home after 3 hours and others you are working at 10-12 hour day. Moved my way through all the stations while watching their veterans quit left and right until I was running their prep. No promotions available and the majority of your money will be coming from tip outs, so if its a slow week you had better have some back up cash for bills because you wouldn't really know what a paycheck will look like. The back of house and front of house employees are all great people and make it a manageable place to work but if you ever get on the managers bad side you can expect to be exiled from all social events, opportunities and even being spoken to by management. Many promises when your hired but that is all to get you through the door and see how long they can drag you along until you realize promotions just aren't a thing. Worked with a woman who was doing their prep for 8+years and she was making the same as me after my first year.

A great place to work so long as you don't screw around.  If you are a poor employee you'll probably get fired (basically don't call in all the time or ignore your responsibilities. [i've worked at a few places where people were kept despite these traits])  However, if you show good work ethic there is ample opportunity to learn new stations and gain further responsibilities.  Furthermore, the tip out is pretty good too.  The more responsibilities you take on the better your tip-out gets. Overall a great experience working here with management being committed yet relatively easy going socially.  If you want to learn something new they will do their best to get you onto a new station so long as you are doing well in your current one.  I have greatly enjoyed my time here.  (also if you have a good suggestion for the sign they'll probably put it up if you've got a good sense of humor that is sfw)  If you are thinking of getting into cooking as a career choice this is an excellent place to start or at least gain an understanding of what the business looks like.

Depending on the position it can be a fun place to work at and interact with. As the bar manager assistant GM, I was constantly faced with impossible deadlines, wastes from other managers that did not own up to (drinking after hours) and an undisciplined head office that threw events at you with no notice and were forced to come on your day off. Although i met some great staff, there is no work life balance. Example: work sunday 3-1am, inventory from 2am-5am, go home and come back for the management meeting on monday at 11am, plus having to close that night as well. I hope they changed that rotuine, but only a madman would want that for their entire life.

Working here is a confusing, disheartening experience. Expect to be abused (eg. asked to leave before your legally guaranteed hours have been worked if it's not busy, being told different totally contradictory things about your performance depending on the context). 

There is a core team of individuals who have been working here for nearly a decade, and if you run afoul of any one of them it would be in your best interest to quit. The kitchen is a revolving door of staff, and for that matter so is the management. I worked for for a year and a half and saw literally dozens of line cooks quit, something I should have followed them in doing.  

Loved the people that I worked with for the most part, most days you have a solid team of people that work together.  Managers are honest which is something that I will always respect. 

   If you want something fast paced, you will do well here.. a lot of people have no idea what high volume restaurants are until they work here and sometimes it can be too much. You are there all the time but the hours just are not enough to get by which is also the main reason why I left. 
 
       

I enjoyed working with some of the staff that were there while I was employed. It is a fast paced environment in the evening and it was a lot of late nights, but when it came to the kitchen manager it was difficult to work for him. Seemed unfair at times when it came to getting hours, one of the reasons why I quit.

Busy place, fair management, schedule accomodation, Clear standards.  Free meals for management.  On site parking.  Upbeat friendly staff.  Kind kitchen staff 

Poor management-very immature and make little things into a huge deal. Not many shifts available unless you're *friends* with the management team, not based on work ethic.

Trainees don't even get tips. Managers are all miserable. Lots of employees coming in and out, not too many positive reviews from them. Only reasonably payed people are the servers

Sociable is a great place to work with amazing people and leaders! very flexible with hours as well. managment was amazing and super understanding and helpful. love everyone i worked with!

Top Job Titles	Average salary
Assistant general manager 1 salary reported	$62,500 per year
Restaurant manager 2 salaries reported	$57,500 per year
Kitchen manager 3 salaries reported	$47,500 per year
Service manager 1 salary reported	$47,500 per year
Beverage manager 1 salary reported	$55,000 per year

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