Since 1998, BBQ lovers across San Diego County have turned to restaurateur Phil Pace to satisfy a singular craving: mesquite grilled baby back and beef ribs, chicken and sandwiches. Serving thousands of customers a day from a diverse clientele of skateboarders to Bentleys, Phil has built his foundation on consistency, quality, freshness and friendly service.
"We thrive on providing each guest with the 'Phil's Experience', which basically comes down to organized chaos," laughs owner Phil Pace. "The biggest reason behind our success is our loyal customers who have supported us and waited in line for a taste of BBQ since '98."
Since opening our doors in San Diego, Phil's BBQ has served over one million (and counting!) gallons of Phil’s signature BBQ sauce (enough to fill Shamu's tank). Expanding from four employees to well over 400, we have become an employer of choice in San Diego. In 2007, after the smoke cleared from the original Phil's BBQ location in Mission Hills, the restaurant relocated to a much larger space in Point Loma. Even with a change of location, the Phil's experience and menu remains the same: long lines of anticipation, an energetic, friendly atmosphere, fantastic food, huge portions, and many, many, paper towels.
Over the years, Phil’s BBQ has successfully opened four more freestanding restaurants in San Marcos (shuttered at lease end in 2020), Santee, Rancho Bernardo, and Temecula. We also have a location in the San Diego International Airport (Terminal 2 West).
Phil doesn't come from a long line of BBQ connoisseurs. Instead, he created from scratch a top-secret recipe for BBQ rubs and sauce while taking his dad's advice “to only cook what you know best and treat employees like family.” Phil has been a pioneer of fast-casual dining since the opening of the first restaurant, giving San Diegans what they want - great BBQ! Taking care, satisfying cravings, and supporting customers has always been the #1 priority!
Rating Reviews
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Pros: Working at Phil's BBQ was often fun, especially during busy weekend shifts when the energy was high. The management team generally supported the staff, and you always knew you'd be working with a team that cared about serving good food. It's a great place to learn the ropes of serving in a high-volume, family-friendly restaurant setting. The benefits, like employee discounts on food, were a nice perk.
Cons: The biggest challenge was definitely the pace during peak hours; it could be relentless and wear you down quickly. While the pay was standard for the area, it often felt like tips were inconsistent depending on the day or event. Sometimes, communication from upper management about scheduling changes or new procedures could be a bit slow to filter down, causing confusion on the floor.
Advice to Management: Keep communication channels clear and consistent, especially regarding scheduling and policy updates. Recognizing consistent hard work during busy periods would also be greatly appreciated by the front-line staff.
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Pros: The best part of working at Phil's BBQ is the camaraderie among staff. We always looked out for each other, especially during busy weekend shifts. You really learn to hustle and provide great customer service, which is valuable. The management team was generally supportive and approachable, making day-to-day operations smoother.
Cons: While the team is great, work-life balance can be a challenge, especially if you're on the floor. Shifts can run long during peak hours, and getting requested time off, particularly during holidays or summer, sometimes required a lot of advance notice and luck. The pay is standard for the industry, but benefits beyond that were minimal.
Advice to Management: Consider more flexible scheduling options or a clearer system for requesting time off to help employees better manage personal commitments, especially during high-demand periods in the restaurant industry.
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Pros: The best part is definitely the team camaraderie. We always had each other's backs during crazy dinner rushes, especially on weekends. Being part of a well-known local restaurant means customers are often in a good mood, and honestly, the BBQ smell is a nice perk. Great for learning customer service skills in a fast-paced dining environment.
Cons: The pay could be a bit better, especially considering how hard everyone works. Sometimes management can be a bit reactive instead of proactive with scheduling or addressing issues. It gets really demanding during peak hours, which can lead to burnout if you're not used to it.
Advice to Management: Consider more consistent training and clear paths for advancement. Better communication on scheduling changes and addressing team concerns proactively would go a long way.
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Does Phil's BBQ offer any remote or hybrid roles for their corporate office jobs in San Diego?
While Phil's BBQ is a popular San Diego restaurant, most of their team member roles are in-person at the various locations. I haven't seen many work-from-home opportunities advertised for their smaller corporate team.
What's it like working at Phil's BBQ in San Diego?
Working at Phil's BBQ in San Diego as a server has been great, I love the fast-paced environment in the casual dining industry and my team is really supportive.
What's the dress code like for kitchen staff at Phil's BBQ in San Diego?
For kitchen roles at Phil's BBQ, it's pretty standard casual workwear. Think comfortable, closed-toe shoes and maybe a branded t-shirt or apron, keeping things clean and functional for a busy restaurant environment.
What's the hiring process like for a server role at Phil's BBQ in San Diego?
My interview for a server position at Phil's BBQ in San Diego involved a brief meet-and-greet with the hiring manager, followed by a quick skills test and then a more in-depth conversation about my experience in the restaurant industry.
What is the typical hourly wage for a server at Phil's BBQ in San Diego?
When I worked as a server at Phil's BBQ in San Diego, the hourly wage was around minimum wage plus tips, which often brought it up to a competitive rate for the restaurant industry here. The total earnings really depended on how busy the shifts were and the generosity of our guests in the San Diego area.
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