gérant

cuisinier

commis de cuisine

caissier

assistant restaurant manager

Groupe St-Hubert

For the most part I work behind the take-out counter. This entails many one on one confrontations with my customer's and allows me to move around in my working space. I learnt how to properly deal with certain situations such as complaints, requests, etc. This job has also given me the chance to take on several responsibilities such as closing up the restaurant and making deposits for the store. This would tie along with one of the hardest parts of my job only because it needs to be taken very seriously. In addition, my management is considered to be organized and easy to approach as well as very responsible. My workplace culture is less laid back and more on the go so it had taught me to work fast and efficiently. This has been the overall summary for my job at St. Hubert and as mentioned previously, the best part of my job is what I get to do everyday, have a sociable atmosphere with my customers and help make their day a little better!  

On the side note, I also fill in as hostess if every they need me to, and have already had the experience before at Scarolies Restaurant.

In my opinion St Hubert was a horrible experience. I met new people and loved my work family, But the managers did not succeed to doing what was needed nor helped when needed to or was just in the way of the work area. I didn't feel like i had a life working there, they didn't give me set schedules, even when they told me they would. I could never plan anything out of work nor make appointments necessary. If i did i would have to ask for the day off, but would get in trouble for asking the days i wanted off. How could i live my life when work depended on me too much? The bosses act like nice people, but they care more about the costumers than the employees. I'm not saying them caring about the customers is horrible its whats needed to run a successful business. What I'm saying is that they need to care about the employees and their life as well. I just felt so suffocated in that business. I want to work somewhere, Where people are happy and work well together, I want to make people happy and be successful.

Do not work at the côte-des-neiges location!!! They hired I think about 40 people for the front of house at opening and id say a good 75% were fired with little to no reason within 2 months. You will be taken off schedule completely for multiple weeks at a time without explanation and they are constantly hiring new staff and firing the ones they have. The culture and managing is extremely competitive and is constantly harassing you to reach way over the selling goal the company recommends and you WILL be reprimanded if you do not reach it. Everyday you will be tagged on your personal facebook to be reminded of the goal, sometimes multiple times a day. The pay is minimum salary wage for servers and 16 for service. The staff is nice and managing will try to act nice but this is not a job anyone could keep on the long term. They’ll find a reason to fire you. If you are looking for full time work, this is not the place. Not a single full time worker in there even tho multiple people are begging for it.

A typical shift as a cashier you would not only do cash but you are also expected to several other cleaning tasks. Bringing back compost and dumping it out, emptying out the liquid station that's filled with St.Hubert sauce, cleaning bathrooms, and even scrubbing table legs and several others. I learned a lot about working in a fast paced environment and how to stay calm in stressful situations. Management is poor and unprofessional. They yell at several employees or talk behind their backs when they did something wrong. When they tell someone they did something wrong or they messed up they are most of the time not constructive but can come off as rude. I even heard someone say "f*cking people" under their breath when an employee did something wrong. Management are inconsiderate about your life outside of work. When I asked to have less hours they gave me attitude and was not respectful or considerate at all. The part that I enjoyed was the coworkers they were what made working their survivable.

Interdiscriminatory management incommunicative with one another playing politics and favouritism leading to undesirable kithen cultures that vary to a large degree in expectations depending on the authority for any given night. Exhausting emotionally more than physically, there was an absense of genuine approach in the personalities of the majority of management. A disconnect between necessity of duty and quality of life, the bar is set high for the prior and the later spoken of too highly, as is not level generated with the infrastructure digressing itself of its responsibilities as a group intended to act as efficient leaders. I believe they try there best but it's hard to improve business when your only interested in selling to yourself. 

I was treated extremely unprofessionally and blocked by management for pouring my heart into my message letting them know of the reasons of my departure (which was very honest and respectful, I expected someone over double my age to at-least show the slightest bit of care) . I was promised a dishwasher job as well as 40 hours a week, getting more hours in the summer. I was only getting 32 hours per week max in the spring, lowering all the way down to 16-18 because they prioritized older, more experienced and newer employees (why hire multiple new people if your employees can barely feed or house themselves??) Which, in turn, brought me to almost daily mental breakdowns, more poverty and more severe issues with my mental health.  

On a typical day I would have to maintain my working station clean, look at the menu for the day to see if there are any specialties. Second, I would talk to management to see if there were any co-workers that needed some help before the restaurant opens it's doors. I also had to sometimes interact with waitresses/waiters in-order to discuss any food allergies that clients may have and foods that they may have to avoid.
The fun thing about it was that majority of the co-workers there were very friendly and always ready to give you a hand whenever you had a lot of orders to deal with.

I loved everyone I worked with and felt like a real family but the managing of people's schedules are terrible. You get your working hours cut under 3 hours and sometimes you get called in during your vacation days and sometimes you get treated unfairly and I always felt like I'm being treated as a robot and got no life except work by the managing team. Always got 10 hours shift with one 30 minutes break and sometimes that 30 minutes break gets cut to 15 minutes.

I used to work Split shifts in the dining room and some in the Bar. I learned how to serve a full service, how to make unique salads and also interesting cocktails.
I loved my supervisor and all my superiors, they were great.
It is a family restaurant, I met a lot of different people from different cultures and had to adapt so we could understand each other.
The hardest part was the 2 weed formation since I had zero experience I had to learn everything and it was stressful.
The most enjoyable part was making lots of tips and belonging to a beautiful team that I still hold dear in my heart.

The people in charge are incompetent, they don’t know how to do their job, everyone is slacking, the bosses talk behind everyone’s back. The employee are great people but the place sucks, don’t go there it’s depressing. No free food because the boss is cheap and removed them. We have 50% off certain things but not everything. 15% off if you are not working that day. Really underpaid, unsanitairy, no raise unless you ask, then you get maybe 0,15$ more, that’s it.

Top Job Titles	Average salary
Gérant 2 salaries reported	$39,904 per year
Cuisinier 3 salaries reported	$18.47 per hour
Commis de cuisine 3 salaries reported	$16.73 per hour
Caissier 3 salaries reported	$18.94 per hour
Assistant restaurant manager 2 salaries reported	$41,000 per year

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