kitchen manager

sous chef

line cook

assistant general manager

restaurant manager

Beertown Public House

I worked in a number of different food & beverage companies and Beertown has been by far my favourite. At the end of the day, it’s not all about your tips or having those 40 full time hours. Don’t get me wrong, if you have the availability for it they WILL give it to you. But it’s more than just money. The training, the management, the staff, the guests and how they run their business all counts when employees choose to stay. Most servers have been there for 1+ years which is hard to find in serving industry as there is usually lots of turnover. The staff is on their game, and if you’re slacking it will be known. At Beertown Cambridge it is always known that we are a team and we work together. It’s not a hard job unless you make it into one. It’s very fun but LOTS to learn. The training is absolutely fantastic as they train servers in each of the FOH areas which helps so much as a server when you know expo, running, drinks, hosting, taking phone calls etc. And lastly, the management. Amazing. Constantly encouraging staff when they do good work, always on the floor helping when needed, delegates tasks and cuts people at appropriate times. I’m a very outgoing and strong person/server and was very intimidated by management during my 3 interviews as they have lots of standards that need to be met as they are part of The Charcoal Group. However, after working at BT Cambridge for a few months now, I’ve grown to realize that these are some of the most supportive and nicest managers I have worked with to date. 
I really have nothing bad to say about the people, company or work itself. I truly go into work happy and leave work happy. Would highly recommend to anyone that is looking to brush up on their beer knowledge, work at a cool place that supports local crafts and food. If you’re a server or worker that loves a challenge, this is the place for you!!

The inconsistency within this restaurant has created an environment where servers often feel unclear about expectations and management structure. Servers are frequently required to take on multiple responsibilities beyond their primary role, while other positions are held strictly to their designated duties. This imbalance has negatively affected morale and overall job satisfaction.

Although the restaurant promotes a “full hands in, full hands out” philosophy, this expectation is applied inconsistently. Servers are often the only staff expected to assist across sections, while others regularly pass by tables and guests without offering support. As a result, servers are commonly responsible for answering phones, seating guests, handling takeout orders, running food and drinks, and restocking supplies, often all at the same time.

Employees who volunteer their personal time to support management during busy or challenging periods frequently feel that their efforts are expected rather than appreciated. Boundaries between work and personal life are not always respected, which has led to strain for several staff members, including both front-of-house employees and members of management.

Overall, many servers feel undervalued and hesitant to raise concerns due to fear of negative consequences. A more balanced distribution of responsibilities, clearer expectations, and greater respect for work-life boundaries could significantly improve the workplace environment.

I honestly really enjoyed my time at BTO. Overall, not a bad place to work at all. The money is really good for BOH & FOH. The kitchen tipouts are high for line cooks. Also, BOH management is ran really well and the food is pretty straightforward to make. Head chef is great and sous chefs are great for the most part. If you do your job they won't bother you. However, some of the FOH management is terrible. They will pick on you for stupid irrelevant things and can be really unorganized. If your becoming a server/bartender there good luck because the hours are slim as they overhire. Unless your someone they really like you'll be lucky to get 2/3 shifts a week. I'm not really sure the criteria they use for picking their favorites in the FOH in terms of hours but it makes zero sense. The place could be run by a better GM that has more emotional stability.

My experience working for Beertown was a busy one. The food is good and the Line cooks are all talented individuals, but the sous chef, and Head chefs always failed to keep them focused and working together as a team. Each day went by quickly, with lots to do, and Guests to serve. A lot of days woud be understaffed. The hardest part of my job would have been having to go back and forth between the Dish pit, and Prep to prepare desserts during the dinner rush. Every staff member was great, and were all good friends with each other, and getting to get to know them was the best part. However, tensions were always high during rushes due to most staff feeling their way was better. I learned about speed in the restaurant here. It's all about finding the most safe and efficient way. Most people taking classes in college and university, aren't taught this to its full extent.

It’s very competitive and if you’re already in school it’s hard. You have to learn a ton about every little thing and every single beer. The people are okay but the management style wasn’t amazing. You could do a million things right and one tiny slip up (like a salt shaker not being full to the brim) and at the end of your shift all you hear about is the negative. There’s no positive reinforcement no matter how well you do. You also have no way of knowing what time you get off. You could be scheduled to 9pm and they’ll send you home at 7 or you end up working until midnight. The tips are typically pretty good (typically ranging from $10-60 depending on their bill). 
It looks like it’s pretty good for the hosts but still unpredictable shifts. 

Many shifts you won't get a break even working full 8 hours. They will over work you even if you apply part time. Dish washing will be Friday, Saturday and Sunday nights when they are the most busy which means 8 hours without a break and constant work. Then closing which could lead to 3 am. The place was okay with the original restaurant manager but once he left everything got horrible. They will teach you minimal things and work you way to hard. The only good part was some co-workers but once they started leaving so did I. If you need the money I would go somewhere else and have this as the last choice. Its sad that the place became what it did but it was just the management not caring about anyone. Not all managers are bad but the ones that have superiority are the reason so many people quit.

Worked there almost a year, and in that time I watched over 8 people leave some of which were there for 5 years. They switch kitchen managers every year and half or so and are NOT willing to work with you on hours they show favoritism for hours to certain people very bluntly and when presented them with the problems there was talk of action to be taken but never was. Overall learned to keep good time management the people are awesome just management is not. And the guy who does the tipouts is a regular staff member who will add your money into other people's if he doesn't like you.if you want to be a "chef" do not work here it's a line cook job. Merry chefs don't get cleaned properly either.

Was with Beertown for a couple years. Saw our chef over worked like crazy. Felt like there was never communication from head office. Specs wrong never matching the menu. Never new who the executive chef was until I asked who the guy in the street clothes was the one time I saw him in the two years I worked there. Managers were more focused on flirting with servers or getting home cause they had a long drive vs making sure the restaurant was set up for the opening line cooks. Never felt comfortable going to the GM. He was always super passive aggressive. Benefits were great and the kitchen staff was great to work with. Hope they start supporting the boh and foh instead of bringing someone in that does not know beertown like they always do.

At first it seems like a fantastic place, they rope you in with their vision and message and make you feel like you want to be apart of it all, but in reality they don't follow through. I did have some good managers, but when moved to another location, head office management made life unbearable, thus making me make the decision to quit. No work life balance, you're just supposed to live there it seems. I made lifelong friends with the employees because we're all going through the same stuff really, but that's the only reason I stayed as long as I did. 

Would recommend if you're looking for anything but management as typically, you're undervalued, under appreciated and not trained well. 

I enjoyed my time at Beertown from the moment I was hired up until I was disrespected by the GM and had to leave that very day. Everyone was amazing who I worked with (kitchen staff and front of house). I have stilled remained friends with most of the people who still work there. I learned so much and it helped me advance into my next position. BUT, the GM would have good and bad days, good days it would be bright and dandy with jokes bad days would entail taking out on any employee on site. Another con was the amount of back and forth regarding policies and party reservations. One thing would be stated by the AGM AND the GM, but then the GM would decide at the moment after something was determined it wasn't right. Never on a consistent basis of policies and rules. 

Top Job Titles	Average salary
Kitchen manager 4 salaries reported	$51,250 per year
Sous chef 5 salaries reported	$65,730 per year
Line cook 18 salaries reported	$21.38 per hour
Assistant general manager 5 salaries reported	$63,500 per year
Restaurant manager 5 salaries reported	$59,700 per year

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