"Romanos was part of Brinker INternational, which is a large multI unit and concept restaurant group."
What do you like about working at Romano's Macaroni Grill?
"I loved being in charge of the entire kitchen operation relative to food quality, plate presentation, and the training of the staff to meet those expectations of the comapany. I looked forward to controlling inventories, and food orders to make the numbers work from the kitchen."
What don't you like about working at Romano's Macaroni Grill?
"I worked about 90 hours a week for Brinker for several years, and I truly got burned out from running at that pace for so long."
What suggestions do you have for management?
"Just to make the support structure around the executive chef a little more cohesive, so that the chef can deal with the costing and quality issues of the restaurant."
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