surveillant du service alimentaire

cuisinier

directeur de restaurant

cuisinier à la chaîne

bartender

Tony Romas

As the General Manager everyday is different.  On a typical shift I check on guests experiences (table checks), monitor staff performance, ensure the restaurant is ready for each shift.  While also finding time for scheduling, paper work and picking up items which the restaurant needs.
The hardest part of the job is that I am currently the only front of the house manager and have a heavy amount on my plate, with that and managing so many personalities it takes a lot of juggling.
The best part of the job is everyday is different.  I like the fact that things change from minute to minute in the restaurant, it keeps everyone on their toes.

I felt very anxious everyday at work because I had come into work one day to the servers saying the morning shift people were complaining because they didn't pay anyone on the day they were supposed to get payed, so the management told them if they don't like it there they can leave. I feel like these management don't appreciate their employees and they thought they could open a fancy new restaurant without any actual experience in knowing how to run it. the kitchen was slammed and having to tell people that they would have to wait an hour for their food felt incredibly embarrassing.

A typical day for me was either washing dishes or cooking ribs.
I learned how to use an industrial dish washing machine and how to tell when different types of meat are cooked.
The managers were fine, they helped out when necessary.
Many co- workers were unfocused, but for the most part they were fine.
The hardest part about the job was all of the multi-tasking. Having to wash dishes and putting away the delivery at the same time, in a timely manner.
The most enjoyable part of the job was short daily hours, usually never more than 6 a day.

The owners of the one i worked at chose to close the location due to it not making enough money to pay for the ever growing rent in west ed mall, as for the other ones i have no idea. It was a great place to work at while it was still open. Loved all the staff there, made friendships that i know will last. Tony's made me shine where not many others did, I would always pick the fine details that food would be sent back for and catch things no one, not even the server holding the plate would see. I was constantly told how fantastic and irreplaceable i am. Loved it, while it lasted anyways.

A typical day at work is what you should expect as a line cook and bunch of stations with work being constant during the day, slow in the morning, and fast at afternoons.
I learned that no job is secure. Tony Roma's closed in Calgary with no notice before hand.
Management is pretty helpful and friendly.
The workplace culture is pretty friendly with coworkers and management.
The hardest part of the job was losing it.
The most enjoyable part of the job was the community and work.

A typical work day as a hostess was seating people in section rotation and taking take out orders. There was a bit of light cleaning to be done daily. Management wasn't the greatest, the managers didn't seem to be on the same page all the time and things that mattered to one manager, didn't matter to another. My favorite part of the job was interacting with the guests and with fellow co-workers. The hardest part about the job was learning the computer and putting together take out orders because there was so much to remember.

Tony Roma’s is the smoothest sailing ship I’ve ever worked at. Everything has its place and everyone respects it. We are never short staffed because quality is top priority. 

They don’t claim to be ‘just like family’ but I’ve never felt so welcome or accommodated anywhere. All the staff were very well selected, I feel. Teamwork is #1 at TR and I really appreciate that. 

Tips are pretty good despite all the bad tippers that come thru. total 5.5% tip out (all BOH, bartender & busser). 

true rating: 4.5 it’s not perfect but it’s the best I’ve seen so far. 

A typical day at work would start off by clocking in, making sure the specials are written on the board before open, checking reservations. Throughout the day it got pretty busy which taught me how to professionally handle certain situations under pressure. I've also learned how to work on multitasking in a timely fashion because of the fast working environment. Working here was enjoyable because of the staff and team working attitude everyone had with one another.

Seating and serving customers as well as bus tables and help with restaurant organization.
Learned about the importance of customer satisfaction and how to switch within different types of tasks.
The whole team was welcoming and always willing to teach and help.
Hardest part was serving tables because it didn't happen to often.
Taught me how to be responsible and open up to new people.

Terrible management but hey you cant always get that... Was feeling under paid with tip out all the time being a server, seniority would pick when they'd want to work over anyone else and they get holidays before anyone. not saying that's wrong but "seniority" shouldn't be working a shift a week when some are working 30-45 hr. Not very busy ever so days went by slow... thank god for hourly.

Top Job Titles	Average salary
Surveillant du service alimentaire 3 salaries reported	$18.65 per hour
Cuisinier 2 salaries reported	$17.38 per hour
Directeur de restaurant 3 salaries reported	$35.60 per hour
Cuisinier à la chaîne 1 salary reported	$17.50 per hour
Bartender 4 salaries reported	$17.40 per hour

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Working at Tony Roma&#39;s: company overview and reviews

Tony Roma's

Tony Roma&#39;s ratings

Popular jobs at Tony Roma&#39;s

Salary satisfaction

Working at Tony Roma's: company overview and reviews

Tony Roma's ratings

Popular jobs at Tony Roma's