Pros
No pros, only problems and inconsistencies
Cons
I helped open one of the STK locations in Oak Brook, and within less than six months it became clear this was not a sustainable or well-managed environment. Management seemed heavily focused on metrics like reviews and upselling toppings, often at the expense of genuine hospitality. Pre-shift meetings were repetitive and primarily centered around meeting those targets rather than improving service or supporting the team. Operationally, there were also consistent issues. Floor plans were not always respected, which created confusion among servers and impacted the guest experience. The host stand often felt disorganized, and overall coordination between front-of-house roles was lacking. From my experience, leadership presence on the floor was inconsistent, and there was limited hands-on support during service. This made it difficult to maintain standards and created unnecessary stress for the team. When I decided to leave, I was escorted out by security after simply saying goodbye to coworkers, which felt unnecessary and disrespectful. While some may have a different experience, I would encourage anyone considering working here to ask detailed questions about management structure, daily operations, and how service standards are actually maintained. If you’re looking to build a long-term career in hospitality, this may not be the right environment.