kitchen manager

bar manager

server

host/cashier

general manager

Buffalo Wild Wings

At Buffalo Wild Wings I would clean every table top and chair in the restaurant before it opened for the day. I would restock the condiments, napkins, straws, cups, and ice. I would also roll all the cutlery so later in the day the restaurant would not run out of forks and knives. I ran dishes through the dish washer and stocked them in the kitchen. When people arrived for lunch I would greeted them and explain the menu to them. I would bring the customers their food and drinks,along with napkins and condiments and anything else they requested. I would check up on them to ensure they had a pleasant dining experience. After I took away their dishes and cleaned their table I would offer dessert. After dessert I would bring them their receipt, patiently wait for the transaction and thank them for dining at Buffalo Wild Wings. I learned how to better interact with customers. There was a great variety of people who dined at Buffalo Wild Wings, such as adults and children, and it was a great learning experience because I would meet very kind guests who made my work very pleasant. Management was not good at all. It was actually terrible. The managers did not care about the staff at all and only cared about selling food. Many servers quit before the restaurant even opened because they were treated like slaves. The servers continued to quit during the week the restaurant opened. Some co-workers were kind and had good personalities, others were selfish and not team workers. The hardest part of the job was putting up with the management. They were rude and unprofessional. The most enjoyable part of the job was meeting customers that were polite and interacting with each other.

Management is never happy to be there, and unfortunately it rubs off on the employees and the whole atmosphere is often soured. 
constant manager turnover.
Often out of important, staple ingredients for a restaurant but there is no communication so you are not told about it and you only find out once a customer has already ordered. 
Front of house staff are treated as lesser individuals compared to the Heart of house staff, with the sentence, "well you guys make tips" thrown in your face. Food is always cold, and corners are often cut to save a penny.
When there is a customer problem managers often expect you to solve the issue yourself, as well as managers often are not on the floor to help out. 
there are no incentives or positive reinforcements for good work, or feedback for improvements. 
Staff often bring up issues that need to be resolved, or solutions for efficiency but if always goes ignored. 
Lastly, there is so much inconsistency and favouritism, for example it is okay for some employees to do 'this' but not others.

A typical day at work would be preparing for the day if I'm opening, which consists of cutting carrots and celery, stocking up for the day, and maintaining a clean work environment. If I am closing I make sure to put everything away, make sure everything is clean for the next morning. I learned how to maintain good communication skills between the kitchen staff as well as the servers. I also prepare peoples meal for the servers to get. The management is very supportive if they see you need help, or if you ask for help they are there to help you as fast as they can. My coworkers are all friendly and supportive. The hardest part of the job is sometimes keeping up with the unpredictable rushes that could happen throughout the day. The most enjoyable is getting the chance to be social with everyone.

A really simple straight forward job, where you knew what to do everyday you came in. I learned basic cooking there that would be helpful for anyone who had no kitchen experience at all going into the job. The management was scattered in terms of which manager was responsible for what field of the restaurant. The overall staff there was great between the cooks and server staff. The most negative thing about the job was inconsistent scheduling for both days and hours. You always knew when your shift started, but you would never know the time you would be leaving that shift. Every week you'd usually work different days and you would never have the same days off every week. This being said, if you ever needed request time off or had to take emergency time off to deal with anything, Buffalo Wild Wings would always accommodate those needs.

Working for Buffalo Wild Wings for the most part was a wonderful experience.  Interacting with both salaried and hourly Team Members was always entertaining and fulfilling watching them develop on to the next stage of their careers.

My day's were always fun filled and challenging at the same time.  I would visit all stores and support the Team Members in whatever facet they needed assistance with, be it financial or operational.

I would say the most enjoyable part would be the interacting with so many different people from all walks of life, of course, I speak of both my co-workers and Guests that visited the restaurants.  It kept it fresh and exciting.  The hardest party of the job would be the travel I had to do in the past, mostly in 2012/13 as I spent a lot of time in Alberta as well as throughout Southwestern Ontario.

My first real job was at Buffalo Wild Wings. I did not know much about how jobs worked and thought this is how most jobs functioned. I realized after that the amount of work for pay was very unfair with the servers getting tips and the kitchen, who makes the food for the guests, getting a 0% cut. This would be fine if we made a solid salary; however, raises were hard to come by and minimum wage was where most of us worked. We were also the ones who had to do the majority of the dirty work and make up for the laziness of the other sections. The people in the kitchen were really nice and awesome for the most part, but the overall experience drove so many great people away.

Buffalo Wild Wing was a great part-time job to have while simultaneously attending university. Management was very understanding about flexible hours and so were the coworkers. The most enjoyable part of the job was definitely the staff, and along with that, the incentives and contests that the staff were eligible to entire. Overall, with great comradery amounts the staff and a healthy sense of competition Buffalo Wild Wing was a great place to work. In contrast, the hardest part of the job would be during dinner or lunch rushes. Although the rushes may have been difficult, staff and management emphasized helping each other out to ensure that the restaurant was well managed. Therefore, even the difficult times were made relatively easy and relieved a lot of stress.

The typical day at work at Buffalo Wild Wings consisted of working very hard and making sure you were always on the ball to deal with the best and worst of situations. Learned how to continuously come into work with a smile on my face and ready to be happy and conscientious. The management within this work environment was mediocre at best. Workplace culture was what you make it within your daily expectations. The hardest part of the job would have to be dealing with the slow time. If the restaurant is empty then you are not making money and you are very bored. The most enjoyable part of the job is the comradery and friendship you build dealing with the best and worst of situations.

Everything about Buffalo Wild Wings is pretty much great, except for one thing: hours. I was hired on as a full-time server, but I maybe get 3 shifts a week and they usually last around 3 hours. The management team is awesome, and the culture of the restaurant is excellent. Everyone helps each other out and works as a team. Their methods and steps of service are fairly different from everyone else, and I believe that it really works.
There really isn't any hard part to the job, everything is made easy for you to do your job.

A typical day at work consists of either opening or closing the bar. I enjoy this because I am able to make drinks and serve , the best of both worlds. I learn new things everyday , such as; drinks, new and easy way to remember orders , ways to be efficient and ways to make my day easier. My coworkers are good . A lot of us are around the same age so most of us get along and its a pretty enjoyable environment to work in. The hardest part of my job is having to server ignorant people, who have no respect. The best part of my job is the hours . I love having a flexible work schedule.

Top Job Titles	Average salary
Kitchen manager 3 salaries reported	$55,000 per year
Bar manager 3 salaries reported	$51,500 per year
Server 1 salary reported	$45,000 per year
Host/cashier 1 salary reported	$33,671 per year
General manager 1 salary reported	$77,500 per year

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