cuisinier à la chaîne

line cook

cuisinier

directeur de restaurant

kitchen manager

Shoeless Joes Sports Grill

This is the worst shoeless i have worked at. I was hired at Queens Quay location as a restaurant manager with the promise of working 40–45 hours a week on a salary basis but ended up working 50–55 hours a week along with being at work until 4 a.m. in the morning.

Absolutely poor management ever. The operations manager is just not comfortable hiring people who ask a lot of questions about their way of working. They have been firing managers throughout the year for little things they find. 

Their tip margin, including the bar, is 7%. which is the highest tipout I have seen, and it is not fair for the servers working around the clock.

Their customers and staff working there are also not happy with the management, and every customer in the restaurant complains about hiring a new manager every month. 

The AGM does not allow other managers to take morning shifts just because he doesn't like to stay up late.
I have wasted my last three weeks compromising my sleep schedule and have learned nothing from this restaurant. 

They have a plan to hire everyone in the summer and fire them as soon as it ends without giving any reason.



A typical day at shoeless Joe's was usually pretty busy. I learned how to work in a quick fast pace environment, how to handle certain situations but I also learned how important team work is. My co-workers (other servers) and managers were always very helpful. We all learned that if we helped each other out things got done fast and more efficiently. Which meant happier Guests. 

The hardest part about working at Shoeless Joe's was probably the communication between the servers and the kitchen staff. The servers would complain to the kitchen about food that a customer returned and it would take a long time for them to fix the problem. But after having a few issues a few of us spoke to the manager and the manager ended up dealing with situation. The end result was fantastic, the Kitchen manager ended up being the one the servers had to complain to and they would make sure the problem got fixed as fast as possible.

The most enjoyable part of the job was working with the staff and being able to talk to new people all the time, learning where other people were from (Guest) and what had brought them to visit Niagara Falls.

A typical day at work starts off preparing the restaurants by cleaning and preparing our stations before guests arrive. In my position as being a hostess, I had to greet and direct customers to their seats. Ensured guest had a waiter and knew the waiter/ waitress name and in some cases when the work environment is very busy I would assist setting up for planned events, assisted staff in serving and cleanups. I learned at shoeless joes is to pay close attention to understand our customers ensuring satisfaction. During the days I worked at shoeless joes wasn't difficult because most of the job was hands-on. I had no problems with management, they were very respectful, good listener, great on communication, if I needed help with something or didn't understand they would take the time to help me do or be better at my job. The most enjoyable part of the job was being able to interact with new people and having positive conversations, it gave me an opportunity to work on my social skills and when I had to monitor the dining rooms for seating availability or service, I loved seeing the satisfaction of our guests.

As with any serving job, the inconsistency of earnings can make it hard to solely rely on this job, however there is potential to make great money on certain nights/certain times of the year. The atmosphere was fun, I miss working there. The uniform is VERY revealing and geared toward a particular clientele (I called it "Classy Hooters"). Definitely fast paced, but they are generally properly staffed and things run quite smoothly. Management was very kind and positive but a bit avoidant of confrontation if you had an issue with something. I felt the team of servers to be a bit clique-y, however they were nice and welcoming enough. Great place to work especially if you are just starting out with serving as they provide mandatory training for all new staff (frustrating for people with years of experience though). If you are looking to start there as a bartender, this is not the job for you as they promote servers to bartenders based on seniority, not actual bartending experience.

A typical day at shoeless joes was preparing your section and assuring that everything was to the companies expectations, including appearance. Since it was a sports bar during nights that there were important games or fights there was a lot of over crowding and high volume amounts of guests.  
Management was very hard to find when u needed them or to busy to help you when u did.
the co-workers were all great people and liked to work hard and have fun. there was great communication between servers and kitchen which made the flow of guests orders easier, and turn over more fluent.
the hardest part of this job was there were sometimes to many guests and not enough wait staff, and lack of managements help when problems arose.
the most enjoyable part was being able to be part of a great atmosphere that was always loud and fun.

When I took the position with SJ’s they made it seem like there was endless possibilities, growth, a community/team, consistency, direction/training, respect. None of that was true. Depending on your position with the restaurant and which location, I’m sure the experience can differ but as time went on I realized I wasn’t the first to have issues in my position. There was unrealistic expectations with what you’re supplied and compensation for hard work would often go past due. I will say, it seemed as though it was mostly head office that seemingly was a mess with constant lack of communication all the while leaving employees feeling uneasy and insignificant. If you’re looking for a serving job to make some cash then sure but management, absolutely do not recommend.

I have been working for the past 4 years. I have a lot experience and is able to adapt to the work space and their cultures. I have learned that in my time in the kitchen, is that always be quick and steady during busy nights, and also to help out other cooks if needed. The management at my previous work was indeed terrible, did not do anything that benefits the servers or the kitchen staff. The hardest part of my job is keep up the past during the busy nights of this restaurant, I have always been delayed by a couple of minutes and always needed help by other staff members. The most enjoyable part of my previous job is to interact with other staff members that you are working with day in and day out. Even after the shift is over, we would sit down at a table and talk about the day we had.

A typical day at work would consist of me opening the kitchen at 7am and beginning to work on all the prep items.  I learned how to prepare food items for an entire team of cooks which is very useful.  Dealing with par levels to ensure no one ran out of product throughout the day, and dealing with food purveyors is an experience I hold dear to me.  I also learned how to run a team as they made me the lead prep cook.  Management decent.  A  lot of the time they were unorganized, and  unreliable.  The turn over was ridiculously high.  New faces all the time, people constantly asking for raises. Co-workers were fun, as they usually are in restaurants.  My job wasn't difficult at all.  The most enjoyable part of my job was working in the prep hall with the team.  We got to joke around a lot because the kitchen manager was a kind person.

A typical day includes:

- Serving tables
- Completing side duties such as:
     > Cleaning and putting up the chairs in the evening
     > Taking down the patio in the summer
     > Clean and put away dishes throughout your shift
     > Decorate for events and cleanup after
     > Actively promoting the store on your social media
     > Putting away the orders when they arrive.

The tip out is fairly high in comparison to the industry standard.

The amount of hours that are available aren't enough to get by on because they don't schedule many servers, since it is not typically busy.

It's a lot of work for the money you make and when the restaurant is empty the owners will expect you to clean for the entire shift at serving wage.

That would be expected in the industry occasionally but it becomes frustrating when a busy restaurant is the exception rather than the rule.

Many of the staff at Shoeless Joe's are petty and often form cliques and cause small dramas throughout the workplace. It is a negative place to try to be professional; management does nothing to handle disputes. Many of the managers "play favourites" and will typically defend the employee they're closer with regardless of the role said employee played in workplace drama. Several times during my employment the managers would leave to have lunch/dinner at a different restaurant leaving the staff unsupervised.

Top Job Titles	Average salary
Cuisinier à la chaîne 8 salaries reported	$18.09 per hour
Line cook 7 salaries reported	$18.11 per hour
Cuisinier 6 salaries reported	$23.00 per hour
Directeur de restaurant 7 salaries reported	$35.57 per hour
Kitchen manager 2 salaries reported	$45,486 per year

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