What is the hiring process like at JOEY Restaurants?

ambitious growth strategy, high-standard hospitality environments

Extremely long and rigid interview process (5–6 rounds) with repeated questions and little evolution, lack of transparency and closure after final interviews (automated rejection, no feedback), leadership style felt inconsistent across interviewers; management unnecessarily cold, raised concerns around management tone and emotional intelligence, culture very top-down, my experience does not reflect the people-first values communicated externally!

Working FOH at JOEY gives you great flexibility with your hours, consistently good money, and some really lovely guests.

The management at this location is shockingly bad. You will never get the development and promotion you hope for, they will just hire 15 new people instead of retaining their existing staff. They bully their staff into working harder and faster so that they can cut down on labour expenses, and then berate when the inevitable mistakes arise. They expect 5-star reviews, and award shifts based on how many reviews you can get, but they do not offer 5-star service. FOH are stretched too thin, have too many responsibilities, to truly offer high quality service.

The pros is that it is really easy to anwers question

No cons about this form

- easy to get shifts covered as there are a lot of people working - can make good money if management likes you

- so many internal politics and management is watching and judging you on every little thing - tons of turnover in management - always hiring new people and almost immediately giving them the best shifts but then either shafting those people or firing them - no respect for employees who have actually been loyal and consistent - tip out is 8% and an additional 1% if you have a serving assistant in your section - I'd recommend trying to find a job literally anywhere else - customers are often very rude - if a customer doesn't like something the server is blamed for not "romancing" it properly (ie explaining the dish beyond what is on the menu) and even if the dish is taken off the bill the server will still have to pay tip out on it