Bloomin' Brands Sucks Customer Reviews and Feedback
Bloomin' Brands, Inc. is a restaurant holding company that owns several American casual dining restaurant chains. The company was established in 1988 in Tampa, Florida, where it is headquartered.
An upset customer shared in a review "I purchased an e-gift card for Bloomin' Brands. This was stolen over the internet. Bloomin' Brands agreed to issue a new one. None received after month. On March 18, 2019 I purchased a $50 Bloomin' Brands e-gift card through Groupon under order #XXXXXXXXXX. I printed out the gift card and held onto it for a rainy day. Time passed and I didn't use it. Until earlier this year when ordering Easter Dinner for my family from the Bonefish Grill in ********* *** I was told the gift card was not valid. So I paid for the meal with my credit card. I then began to look into why the gift card wasn't valid as I never attempted to use it. I started with Groupon. They began an investigation. However, before I let that run it's course I contacted Bloomin' Brands myself. All of my correspondence with Bloomin' Brands by email is included with this complaint as an attachment."
Former Employee - Server says"High turnover of management team. Management team is never on the same page. Management team doesn't follow rules they fire staff for."
Current Employee - Private Dining Manager says"Disconnected middle and upper management. Unnecessary change too often without much thought, or feedback. Increasingly pushed to work holidays starting with Thanksgiving and now on to Christmas. No work life balance and people are an after thought. Restaurant politics are as important as work ethic, with many good people let go due to lack of management qualities to grow associates. Removal of key perks for being management such as comped food at all concept locations and partner conferences."
Former Employee - Instructional Designer says"They waste a lot of money on dumb things. They also lay off people every December. Their brands are tired, old and corporate lacks the creativity and business acumen to make improvements and save the brands. It’s really only a matter of time until they are broken up and sold off."
Current Employee - Anonymous Employee says"No room for advancement! Expected to do all the hard work, and management is to be filled in at the end to take to senior management. In a constant need to figure out how the last person did it, because the company lays off some of their best performers."
Former Employee - Anonymous Employee says"Annual layoffs. 50 - 60 people laid off each year in November, just in time for the holidays 8-( After the layoffs those of us who remain have that much more work to do. Until we quit too. Or until contractors are hired to replace those who were laid off. Not a place for a career."
Former Employee - Anonymous Employee says"Low pay. Horrible managers. Hr works with offenders to get reporters fired. It department os the worst i have ever worked for. Managers actually have favorites and say it out loud"
Former Employee - IT Support Specialist says"Too much favoritism, constant belittling of IT team members that know their job and role from the “team leads, supervisors and director”. No real IT knowledge from one team lead or supervisor, can’t even pronounce cache correctly, refers to it as caché, talking about being uneducated and doesn’t know the first thing about desktop nor remote tech support, she rather sit and crochet and gossip with her clique of followers than learn and listen to the team"
Former Employee - Anonymous Employee says"Continuous layoffs, never know if your neighbor has a day off or has been fired."
Former Employee - Anonymous Employee says"There is no feeling of being part of a team in IT. Leaders don't lead and are all too willing to throw good people under the bus. There is no trust in management - with good reason. Employees are on their own and most of them are treated as completely disposable."
Former Employee - Server says"The money is not good, and guests are generally not happy because their server is not set up for success. Most shifts I left with less than $50. There are no aprons, no food trays, drink trays, food runners, bussers, SAs, or support staff of any kind. The hostess gets a huge chunk of your tip out, to do hardly anything, while the bartender busts their butt to make less than the servers. Also auto-watering and bringing endless bread & pesto to each table basically keeps you running around crazy, not making any money. Bang Wednesday brings in the cheapskates and endless bubbles brunch keeps you polishing racks on racks of champagne glasses to make -you guessed it- no more money. Then, at the end of the night when you finish all your work, you must wait on the dishwasher to do his job, before you can go home. 8 tops or more must be split with another server, which generally means you do all of the work, and split the money (no gratuity) in half, OR work together and never be able to split checks, sacrificing both of your tip. Splitting checks for big tops is damn near impossible with the POS systems they use anyway. Also during my employment with Bonefish, an employee gave notice, took off in advance, and was fired for going to rehab. Because he was honest about where he was going instead of calling it vacation. You can't fire someone for trying to better themselves. I was offered the job as a bartender, and instead was made to wait tables for three months, before quitting. Many others were also offered bar positions and never moved from being a server."
Carrabbas Hostess (Former Employee) says"Managers don't care about their employees. They take money from them, they don't pay them well. Managers can be verbally abusive. Managers don't make it an easy or fun work experience for everyone. Sometimes people would leave in tears."
sever (Former Employee) says"This place is a disaster. Management is a joke at this place. no structure and they play favorites. Management doesnt care about anything and if they dont like you for any reason they will fire you. The staff thats been there for awhile will talk about you to everyone and then be nice to your face but try to get you fired too. If you want to be stressed out about nothing, then you should work here. The restaurant doesn't get that much business anymore so you dont make a lot of money."
Restaurant Manager (Current Employee) says"They have a good mission statement in their principles and beliefs. Unfortunately its all for show. They say their most valuable asset is their people, but after 17 years of service I can tell you I don't feel valued nor have I ever. Carrabbas takes more than it gives.They are headed in the wrong direction.down or flat in sales, closing/not opening restaurants. In my experience they aren't good about career advancement or pay increases from within. My last raise was in 2008. They seem to value outsiders more than the people they have.They have a good training program its just very poorly executed due to understaffed restaurants. Food quality is on the decline.Good news is, if you can tolerate the work weeks and underwhelming pay, your job is very secure. Very few people ever get fired for under performing. They have a hard time staffing or the management position, specifically kitchen manager.$100 comp card to carrabbas and affliate restaurants after 17 years accumulated 4 weeks of PTOhealth care isnt good, No cost of living pay increases in 10 years, Limited opportunity for advancements"
Certified prep cook (Former Employee) says"Worse place I've ever worked......kept it so cold I had to wear thermals in july.....one manager has no idea what she's doing.....anyone that don't respect their employee enough to give them a break don't deserve great employees.....one manager slung the mixing bowl across the floor because he was mad....damaged the bowl where it wasn't use able anymore.....one more step and I would have wendown like a bowling pin......40 years in restaurants and this was the worst year of my life, job wise....NoneNo break, angry managers"
Cook (Former Employee) says"When you get the job you are promised the world and how great they are, but when you start working there you are actually dropped into a popularity contest hosted and judged by people who back stab and are bad at there job. The management staff doesn't know what there doing and have real attitude problems. Also the cleanliness is defiantly lacking. Oh and if you don't cover a shift that's not yours last minute on your day off when your out of town they threaten to fire you. Run away if offered a job."
Server (Former Employee) says"Worst management team every. Very much like high school gossip and hang out hour. Inattentive during training. High turn over rate , poor location. Too much maaterial not enough cooperation, poor ethics when selecting employeesCustomers when luckyIntelligence"
Server (Former Employee) says"Not enough people dining in and low tip out amounts. Management cares more about how they look to higer up management than their servers. Working 8+ hours a day with low pay and too much expected of servers because servers constantly leaving."
Kitchen Manager/Cook (Former Employee) says"Wasted 18 years of my life that I wish I could get back. Operated two of the most productive kitchens in the state for them, only to be told after 17 of those, and quitting because of a known racist, bigot, verbally and mentally abusive GM, that there was no place for me to be put. I was asked to come back after a year+ "break" to help a friend get his kitchen in order, only to watch the implementation of touch screens and microwaves happen. They went from fresh, making everything in house, to pre-made, thaw and use products. Terrible to witness a company I helped by PERSONALLY training 20+ eventual KMs and GMs, most of which were either forced out, let go to limit salaries, or saw what was happening to a once great corporation and left on their own, fall apart for the almighty dollar. I don't listen to or view their commercials, I refuse to eat at any branch under the Bloomin' Brands umbrella, and I turn all those away who inquire about working for them. Zero loyalty, extremely poor newer management choices."
Manager (Current Employee) says"All about the profit instead of the customer. Culture is gone. I hope they figure this out soon, too many good people to lose."
Server (Former Employee) says"I am a hard worker and able to get along with anyone. That environment truly made my depression worse, it got to the point where I dreaded getting up in the mornings. Extremely high turnover, awful management that played favorites and if they didn't like you or you made them mad for any reason they would fire you. Management would berate servers in the middle of the kitchen. Management and staff alike constantly gossiping, I felt like I was back in high school. I've been in the service industry for 15 years & this was the worst place that I have ever worked. Don't put yourself in that position. Quit before I lost my sanity. Oh, and you weren't allowed to request time off.Food discountEverything else"
Server (Former Employee) says"Hired as a server. Took them about 4 weeks for training. I have served for over a decade and the training was very repetitive and not about the job I was hired for. Save yourself a month of your life and don't bother with these guys. Very arrogant managers and on the Boulevard large opiate issue. Not a good job for a parent or for anyone who has self dignityClocking out.No breaks, 2 to 3 table sections, drug issue, poor managing with low experiance"
Prep Cook (Current Employee) says"it used to be a fun place to work but a new CEO made it a living nightmare for those who still remain there.free lunchunrealistic labor expectations from management"
Network Engineer (Former Employee) says"To many layoff's, three of them in just two and a half years. Management and workplace culture is completely out of touch with today's corporation's."
Cook/Prep (Former Employee) says"Horrible work environment, the management wants to work with the employees but the owner will not give them free reign to do so. Breaks were unheard of and I was laughed at for asking for one.None, competitive pay.No breaks, no healthcare"
Bar tender (Current Employee) says"Will reel you in with decent money, but working conditions and morale are usually low. Depending on the location advancement is more often than not unlikely; also flexibility with schedules are poor. Loyalty is almost nonexistent.50% food, good moneyMoney not worth the politics and drama"
Cook (Former Employee) says"Come on folks its fast food easy job we have all had a job before. What made this job difficult was the attitudes of the overall staff. Management lackes any authority over staff and the staff came to hang. Raises don't get handed out and if they do watch your check might have to wait a month or two.It was a jobWork environment"
Manager (Former Employee) says"Horrible company to work for, I worked there for 6 years quality of life is horrible, always being micro managed. No teamwork what so ever, will do what ever they have to make themselves look bettercomp cardno quality of life, horrible company vision, no such thing as job security"
Host (Former Employee) says"Honestly besides getting paid 2.13 per hour as a host, you barely get any hours as it is. Your pay depends solely on the amount of people that's in the restaurant. Also if your trying to become a server or advance within the company the owner will give you a "pep talk" of "oh when we hire more people we will advance you". You can honestly save your time in finding another place because the only thing this place is good for is wasting your time while unpaying you. The only good positions to work is either serving or in the back of the house.Discounted Food, Free drinksManagement, Pay, Hours"
Director, Consumer Insights (Former Employee) says"i lost 3 years of my career growth by working here. some great people, but stuck in the stone ages. I was attracted to the company because of its Principles + Beliefs, and the belief that if we take care of our employees, the business will take care of itself. that never happened. very tough culture, not for me. took a huge step back.free foodeverything"
Outback Steakhouse (Current Employee) says"I like the job but they aren't flexible with my hours and they didnt allow me to cross train so I could have more hours and overall they just weren't for me."
$Stocknewsalerts says"$BLMN Stock Quote Notification for Bloomin' Brands From our Stock News Alerts App"
CMX (ComplianceMetrix) says"With 4 restaurant chains, 93,000 Team Members, and close to 1,500 restaurants throughout 48 states, Puerto Rico, Gu… https://t.co/HcpKifJbwT"
The Lincolnian says"Bloomin’ Brands $BLMN Raised to “Hold” at BidaskClub https://t.co/fLOi5YhYG3"
Enterprise Leader says"BidaskClub Upgrades Bloomin’ Brands $BLMN to “Hold” https://t.co/YlgBGPGVtf"
In The News
Business Observer reports"Restaurant group executive takes pay cut amid crisis"
Yahoo Finance reports"Bloomin' Brands (BLMN) Reports Q2 Loss, Misses Revenue Estimates"
TheStreet reports"All About Earnings: Cramer's 'Mad Money' Recap (Monday 7/27/20)"
S&P Global reports"Odds of default ease for biggest US restaurants, but pandemic woes persist"