Frankie and Benny's Employee Review

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Disgusting
Chef (Former Employee) –  Essex9 September 2019
Dirty place to work
Luck of respect food and higen roles
Luck of respect health and safety roles
No trained chefs
Luck of communication between employees and management
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Bartender (Current Employee) –  Nottingham, Nottinghamshire8 October 2019
I loved the team, the management was good. The only problem I believe was the head office I believe they didn't really care about those who were lower down which is disappointing as I do love working here
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The pot was area stunk worse then york councils bin man trucks
CDP (Former Employee) –  York, North Yorkshire4 October 2019
Applied for CDP position... Got a Interview for the CDP position got employed as a CDP..... Came to the day i signed the contact and got employed as standard chef. Job was stated £9.00 online was only given £8.50. My first day in the establishment was the biggest shock as I've came to "work" thinking im going to be "cooking/frying" to be told that my section will be the Pot-wash and the dessert area. I understand that the chef might of just wanted to see how i handled the pot-wash area, so as it was my first day i cracked on and completed the task ensuring it was done correctly to high standards. Although the mop was a poor job due to them not having the correct mop for the bucket. Before i left i mentioned that im not happy with the sections im on and would like to be moved. Moving on to the next day. The Head-chef who was fairly young but seemed like a decent guy and friendly chap told me to come on to the line. He was trying to show me some dishes but it was in the busy period which basically left me feeling like a absolute idiot standing in a open kitchen been watched not really knowing what im doing how ever i managed to pick up some of the dishes by watching which where fairly simple. Coming on later into the evening the mood changed. its extremely busy everyone is rushing around stressing out. I've now been demoted back on to the pot-wash area and I've came to a point where i'd just had enough. Dirty chefs bringing equipment that's been sat there all day, over loading the "Tiny" pot-wash area breaking health and safety rules creating dangerous hazards to me and others,  more... Slippery floors, Pot-wash sink Leaking, Not enough room for the demand of pots, bringing piping hot oven tops without warning leading to minor injury, but could of been worse. TRAINING WASN'T PROVIDED IT FELT LIKE A FREE FOR ALL. I WOULDN'T ADVISE ANYONE TO WORK HERE, ALL CHEFS ARE POT HEADS/WEED SMOKERS. SMOKING BEFORE SHIFT. WHICH LED TO VERY BAD ENGLISH AS THEY ARE NOT ORIGINALLY FROM THE UK. THE ONLY RESPECTABLE CHEF THERE WAS THE HEAD CHEF.  less
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Overall rating

3.2
Based on 433 reviews
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2.9Work/Life Balance
2.9Salary/Benefits
3.0Job Security/Advancement
2.9Management
3.1Culture