Brennan's of Houston Leadership

The prestige and well earned high reputation are major resume boosters; clientele is exceptional, staff and employees, many of whom have worked there for over 10 years, and even as long as 35 years are still generally quite welcoming and gracious to new employees that show initiative and really perform. The owners also legitimately care about employee well being, providing a “family meal,” feeding staff before both shifts. Owners and members of the family are hands on, generally in the building every day. And not just for show or to throw their weight around. They interact with staff, help out when needed, and interact with every table. Staff feedback is actively sought. The standards are high which elevates the experience. Food is fantastic. The way in which the service and operations are run ensure that everyone works as a team, and the method of payouts is done in such a way that pretty much everyone makes good money. People literally work here for decades.

Often have shortages of glassware. Bar is small and cramped but there are plans to completely revamp that after the holidays. Despite closing at 9, banquets can last until nearly midnight. These are all pretty minor things when compared to many many other restaurants. I also am not a fan of biweekly pay periods. Weekly would be the best but it’s not something that really impacts my overall feelings.

Aside from the clientele, I really like that they provide food for staff before each shift. And have asked for feedback on what they serve.

The fact that they have never let their position or success make them complacent, authoritarian, or disconnected from the staff and the day to day realities of the business operations. They are hands on and seem to have a true desire to help people grow professionally and expand their knowledge and skills. And they are willing to offer encouragement and recognition for excellence and good performance.

Management is actively working towards improving their performance and working through some of their weaknesses and areas where they need improvement. They are cognizant of these things and are really doing the work needed to improve the way the restaurant operates. I would suggest they simply continue doing what they are doing.

Dress professionally, smile, come with some knowledge and experience. Learn a bit about the family and the location. Be willing to listen.