server

line cook

sous chef

bartender

receptionist

Firmdale-Hotels

The hospitality industry runs well when working from a tried and tested model.

A typical day would start with a meeting, then set up of the events neccesities, i.e plates, cutlery, champagne, setting the room. The event could start from between 6am and end s late as 5am. In this time, tasks would be as varied as collecting and ordering coats and bags to serving food and drinks. At the end of the event, the rooms had to be tidied and certain things set for the next morning.

I learned excellent customer fronting skills and very important time management and team leadership skills.

Management was excellent due to good management experience, nothing ever seems to phase managers at Firmdale which sets a good example to the rest of the staff.

Co-workers were mostly Eastern European. It was great to get to know people from that side of Europe.

The hardest part of the job was the long hours, the most enjoyable part would have been dealing with clients.

Overall is a nice group with nice hotels even if they all look the same (too much). 
Colleagues are nice even though some of them lack in respect for others and this get no action from management. 
Some employees grow too quickly ending up to become managers with no much experience. 
The group tends to encourage graduates' development more than normal employees' development. 
I must say they provide a nice range of trainings and nice perks such as perkbox, incentive games and hotel experiences every 3 months (after 3 months - afternoon tea experience, 6 months - movie in the cinema, 9 months - dinner for 2, 1 year - overnight stay).
Standards are quite good and managers make sure they are followed. 
I might consider coming back to work for them one day.

I worked for a Firmdale hotel branch for 6 months as a commis chef. It was only my 2nd job as a Chef as before that all I had done was a seafood restaurant as a commis larder chef for 2 months by the coast. I feel I learned a lot with Firmdale. I work elsewhere now in a C.D.P role for a 5 star restaurant, but i honestly believe this was a great platform  for me getting into the industry. The ethos of the whole chain is a good and ethical one. They treat their staff  patiently and fairly and you feel valued whatever role you have there. HR and Management listen and care and I genuinely miss 99% of the people I worked with.  I worked under a very good head chef who was a lot of fun and the Executive chefs were very friendly too.  Firmdale are very family orientated so working there at Christmas time is nice too. 

I worked in the pastry section at Ham Yard, and it was a truly rewarding experience. The work was definitely challenging, but I always felt supported by the head pastry chef, who guided me and helped me grow. I learned so much during my time there, both technically and personally. Every day was busy and demanding, but I never felt so happy to come home tired, knowing I had given my best and improved myself. It was a great place to learn, work hard, and feel part of a strong team.

What is the best part of working at the company?
Nothing no one cares in that place 
No one wants to help 
U have to find your own way 

What is the most stressful part about working at the company?
Stress is the word which everyone uses there no one appreciates anyone 

What is the work environment and culture like at the company?
Colleagues are good but management is very negative and unappreciative .

What is a typical day like for you at the company?
Work all by urself and when you finish no one even wants to know what you have done .

Looking at all aspects, it isn't that bad, but management is always on the lookout to blame staff for mistakes. It doesn't feel like they have your back and punish you quite harshly if a mistake comes up. I always felt like I'm not sure if I will keep this job. You always feel micromanaged.
Money is good-better than in most places. Hours are nicely regulated-you don't overwork yourself. 
Initially, we weren't supposed to be furloughed, but the union pushed it through-that says a bit about Firmdale.👎🏻

Atypical will be preparing for lunch and dinner, after lunch preparation will then start for next day breakfast. 
During my time at the company I learn a lot about food and food safety. 
 Management is good but the head chef was a real leader, very hard working and nice same goes to d Sue Chef. I loved working in the kitchen. 
 work life balance is ok-ish as u will have to do all the three different shift. 

Honestly I don't really want to change but the company is suffering from Covid-19 pandemic and might be I am redundant. 
The company has a workplace culture,give a lot of experiences I learnt and improved lot. I could develop in my career.

In this company I've learned the best way to build rapport with customers, how to lead a team and the most important it is that I have learned how to be professional.
The hardest part of this job is the pressure in the busiest  days.
I enjoyed working in a team with my colleagues and run to extra miles.

Just joined the company and already feel like part of the family. Everyone is very helpful and they take pride in providing excellent customer service. As a team everyone is collaborative, supportive and friendly. 
 

Top Job Titles	Average salary
Server 3 salaries reported	£27,733 per year
Line cook 87 salaries reported	£13.21 per hour
Sous chef 37 salaries reported	£16.54 per hour
Bartender 44 salaries reported	£14.22 per hour
Receptionist 6 salaries reported	£29,408 per year

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