sous chef

line cook

venue manager

head chef

front of house assistant

T.G.I Fridays

Run the business as one owns business with full autonomy on business plans and culture. Built a great team with average length of service of 3-5 years with multi-cultural backgrounds and from various age groups of 16 - 62 years old staff. Ran store for 6 years grooming staff to management level and able to run own stores. Marketing guru with insight for future planing and growth of company in mind. Build and plan career path for all staff with checkpoints and feedback along the way. Finds satisfaction and pleasure in seeing my team succeed and grow to new levels and positions. Passion in dealing with guests and building new long term relationships to build on loyal long term customers that help grow with word of mouth.

Working at TGI Fridays Chadstone was honestly one of the worst experiences of my life. I was hired as a waitress but constantly pushed to breaking point, running around understaffed shifts and expected to do the job of two or three people at once. The managers were unprofessional, rude, and had zero respect for staff. They openly shared private information, played favourites, and extremely racist, treated us like we were disposable. There was no care at all for our mental health, just constant stress, pressure, and being told to “smile more” while we were completely run off our feet. On top of that, they forced us to complete unpaid training modules every month, which ate into my time as a uni student. The final straw was when they suddenly took away our individual tips and introduced a “new system” where no one ever saw their money again. This place is toxic, exploitative, and draining, they overwork you, underpay you, and don’t appreciate a single thing you do. I would never recommend anyone work here. So if you’re considering applying here, RUN while you can.

Friday's may seem like a fun place to go for a drink or for food, but to work there is a completely different story. Being hired on the spot without a trial shift may seem like the perfect start, however once you sign on, you'll soon regret it. They hire people with no experiences whatsoever in bartending and a place like Friday's needs experienced working because of its high demand of service and speed of service. The bar is one of the worst I have ever worked on because of how spread out everything is, all the cocktail ingredients are in one area instead of being within arms reach and they do not train you how to make cocktails and expect you to make them with or without experience. The manner in which the management talk to you is an absolute disgrace; they belittle you and make you feel as if everything you are doing is wrong. The most enjoyable part of the job is the actual bartenders who work there, they love to have a laugh and meet up most weeks to enjoy a night out in which I still do, they make you want to work there because they make it bearable.

The workplace can get very intensive at certain hours but most of the time is an easy and enjoyable job. The people who work there are all very friendly and can be very helpful when needing to learn new things. The only complaint I had was about the lack of penalty rates which would have been fine if food was free, however it was only discounted. I was also unpleased with the management as my school life was completely disregarded when it came to scheduling my hours, with up to 25 hours a week being forced upon me when I had VCE studies and exams during the week as well as multiple requests being made to decrease the amount of hours I worked

When I first started at TGI Fridays Macquarie Park, I had no prior kitchen experience—not even basic knife skills. I began as a dishwasher, but thanks to the patience and support of the chefs and my colleagues, I gradually learned the ropes. They took the time to teach me everything from slicing vegetables to working the fry, broil, and PNS stations. I'm very grateful for their guidance and the opportunities they gave me to grow within the team.

The workplace culture is friendly and encouraging, and management is approachable and fair. The biggest downside is that there’s no weekend penalty rate, but I understand that’s standard for roster-based shifts. Overall, it’s been a positive experience and I’ve gained valuable skills I didn’t have before.

TGI is more focussed on making money for the ceo than having staff retention. They foster toxic team environments through manipulative management. Management will literally let you starve / go homeless before identifying they have favourites and will choose to give 2-4 people 30-50 hours each instead of splitting that evenly or equitably, even when people ask for more hours. Management would also rather not work so if things go wrong you’re on your own. They’re not training people correctly either currently and would rather work against the brand standard they force feed to their staff if it meets their success goals. 

Working for the company is already an honour, but it's the day to day shifts that work significantly well due to the positive energy of the place. Fellow employees possess personalities that reflect the fun nature of the business and ensure that the job is enjoyable.
The managers are always on top of things, doing what is right for both the guests to the restaurant and which suit the employees. They handle busy nights very well, ensuring everybody does their part and pushes for excellence. They keep employees up to date with new information and changes, daily goals and achievements, and ensure they reward the workers when they have worked hard and strong.

You'd get into work about half an hour before your roster start time and be able to sit in a staff area right next to the bar away from the guest, we would get asked to not start and wait until it is busier before we get put on because they are wanting to save money, so you would lose hours when coming into work, I have learned that it is not the place to work, the management team is not professional at all, the only good thing about that place is the other staff members, hardest part of the job is trying to get through the night without someone getting angry and frustrated at you.

What is the best part of working at the company?
The atmosphere and returning customers you meet on a day to day basis.

What is the most stressful part about working at the company?
Being on your feet 24/7 during a shift.

What is the work environment and culture like at the company?
I personally didn’t have much to do with the compony side of the job, the place of work I worked in was overall lovely.

What is a typical day like for you at the company?
A typical day depends on the role you are hired for, for majority of it you will be relying on customers to walk in and be seated.

I had a blast working at TGI Fridays however there were several problems with the business as well. The pay was relatively poor and they often would not let you start until it got busy. Was not rare for them to ask you not to start at all by bribing you with a free meal. The culture, however, was absolutely incredible. Got to know the most amazing staff ever. We socialised multiple times per week and everyone got along great.

Top Job Titles	Average Salary
Sous chef 7 salaries reported	$73,125 per year
Line cook 6 salaries reported	$80,000 per year
Venue manager 3 salaries reported	$77,500 per year
Head chef 7 salaries reported	$78,786 per year
Front of house assistant 6 salaries reported	$80,000 per year

Working at T.G.I Fridays: Company Overview and Reviews

T.G.I Fridays

T.G.I Fridays Ratings

Popular jobs at T.G.I Fridays

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected