chef

assistant manager

kitchen manager

kitchen team leader

head chef

Hungry-Horse

A typical day at work as of late, no fault to the managers there, is that they're having to constantly cut cut hours which leaves shifts understaffed yet expecting the same amount of customer service and high standards. Pros with working for the company is that they are inclusive and cultural, you can better yourself through nvqs lifetime training courses and progress further, we do a fair bit of team bonding and generally being there for eachother. My managers work super hard to keep us in hours (most of them not clocking in for  full work shift just so that staff can stay on shift and not be left to suffer!) They are there for everyone and do their best to fit for a work life balance, we listen to eachother as a full team and dicuss ways to better our workings. You get 50% off food and drink during work (over 6hours, hour before/after shift) 33% off discount when not working. Friends and family dicounts. There is plenty of event opportunities and charity fundraising events you can host, that brings a sense of achievement, beating targets does the same too. The hardest part is trying to work and bring the best service possibly with limited amount of staffing and hours and with lack of funds in the company to fix broken machines and things that are vital for use, again not the managers fault, they report it and it just sits waiting until company can afford to replace it. The most enjoyable part is fulfilling customers expectations and seeing them happy, gaining new regular customers, raising money for macmillan and working together as a team, events around the city keep us busy which is good too. We all have a sense of ownership together. 

•	Managing staff and departments throughout the store
•	Stock Analysis and adjustments, managing stock levels
•	Staff costs and hours/Shifts & Rotas
•	Merchandising and seasonal display management
•	Managing Quality Assurance/operations, stock, deliveries, compliance, suppliers, investigations and problem solving.
•	Training staff on standards, customer service, sales techniques and keeping staff moral or motivation
•	Maintaining the best standards of cleanliness, adhering to health and safety and compliance


•	Managing operations consisting of 14 screens and over 50 staff members (up to 25 staff members at any one time)
•	Training step up managers, supervisors and staff in all areas of customer service, health and safety, standards and roles
•	Managing Wastage, Shrinkage and Damages
•	Training staff on standards, customer service, sales techniques and keeping staff moral or motivation
•	Maintaining the best standards of cleanliness, adhering to health and safety and compliance
•	Using KPI Trackers and different reports to evaluate business
•	Audio Visual Training (A.V.)
•	H.R/Payroll/Retail/

•	Managing the Hotel, Lounge Bar, Restaurant and Traditional Pub
•	Functions, Weddings, Party’s
•	Managing Reception, bookings and accommodation
•	Includes managing day to day functions,  Weddings of up to 200 people, conferences, bar and restaurant as well as maintenance and reception

It was good for me to create a platform in customer service and greater discipline.
Really great home cooked, family style food.  Burgers, chicken fried steak, pork chops, some steak, and plenty of hot sandwiches.  PLENTY of choices for the sides as well.  They also have bottled beer - the usual domestics and a couple of regional craft choices.

It's a walk up order type establishment, so don't go there expecting table service.

Food - fresh and hot and came out QUICK!

We had the pony sized chicken fried steak with mashed taters, seasoned green beans, and mac n cheese.  They have three different sizes of CFS - pony, regular, and large I think they are call called.  The pony size seems to be about a 6-8 ounce cut of meat but with the bountiful serving size of the sides, it was plenty of food - even for a "plus sized" nobleman such as myself.

Couple of notes for management though - when a first time visitor walks in and the cashier and cook are engrossed in conversation and don't acknowledge the customers, it's not a good first impression.  I stood there for about 60 seconds and finally had to ask them, do we seat ourselves?  That's when he explained that we order at the counter.  Customer service experience after that was awesome though.  Just a note, that they almost blew the whole thing.

morning shift was mainly prep, cook breakfast orders and do the lunch service. Make sure work area was clean. evening shift started at 3 to take over from morning shift and 
Learned how to cook a steak and how long food needed to be reheated in the fryers or microwaves. learned basic food hygiene and safety through online training. Not much was taught in the way of being an actual chef.
Management was very biased due to favourites and did not care about personal life - just saw you as an employee to work for them. Was not given much support with my mental illnesses (had to get doctors notes and even then they were reluctant to make adjustments for my disabilities) and felt more like a burden. No attempt at equality.
Workplace culture was like being back in high school. Judgemental and lack of diversity. 
Hardest part of the job was not being supported with my mental illnesses and constantly put down due to said illness flaring up at work.
Most enjoyable part was break time and going home.

My experience working at this pub was deeply challenging. The management style created a hostile work environment, with communication often feeling condescending and unconstructive. Staff were frequently spoken to in a dismissive manner, which led to decreased morale and a sense of being undervalued.

Additionally, there were instances where staff were asked to clock out and forego pay but were still expected to continue working. This practice caused confusion, frustration, and financial strain, highlighting a need for clear policies and fair treatment.

It was also disappointing to witness a lack of accountability in leadership and decisions that seemed to prioritise personal interests over the well-being of the team or the business.

Overall, this experience underscored the importance of fostering a respectful, transparent, and supportive workplace culture, where staff feel heard, valued, and treated equitably. Open communication and ethical leadership are vital in creating a positive and productive environment

I worked here for a little over 2 years and as the time went on the company and environment seemed to get worse and worse. Taking time off was extremely frowned upon no matter the circumstance and you'd be lucky if the manager even looked at the request let alone accepted it. They expect you to work at the drop of a hat whenever they call and if you can't you are treated extremely poorly by management and most staff, it is a horrible environment. Says online free food is a benefit of working here but that is a lie, you do get 50% off while on shift but can only eat if on break and if you haven't finished your food by the time the break is over you are not allowed to eat on shift or in kitchen. Staff turnover is appalling so you are always expected to pick up the hours of coworkers if they leave or just don't show up, "I have plans is not an acceptable response to not being able to work". Overall you feel like you are taking advantage of most of the time with all the work and no reward. 

My review on working is from my personnel experience from working there. The employees there are nice personality wise however work wise is a total different story. The managers on the other hand are not nice work wise or personality wise there were times where I have asked for help from both employees and managers and was told to "get on with it". I was left alone to do a restaurant and pub close by myself whilst still having to serve customers and attend to customers by myself with no help even when asked whilst still having to attend to a large party of around sixty people. When encountered the problems with the managers they took no note of needing help and cared more about the customers pays. The pay wage is also very poor relied on tips more than the actual pay even then being paid was a mess as some shifts were not paid. Overall my personal opinion I would not recommend working with them.

Very unprofessional area managers, mine told me to cover up money issues and dodgy things when i took over business from another manager, no support or development from them.  Business suffered due to relationships with staff and area manager being unprofessional. Area manager constantly private facebook messaging my staff very unprofessional, was also a bully to a few of them including myself.  Left as i was sick of abuse. Company does not see so many issues due to too much free rain for them and allows them to go drinking in the pubs daily with the staff.  No professional area meetings, had no business reviews of my business in my whole year there after asking countless times.
Teams are great but you have no life with the hours and every weekend is taken up.  The challenge and teams are the most enjoyable part of the job.

I worked for this company before the pandemic. The people that I worked with were nice and so were most of the customers. At times we were understaffed on the busiest days, so I’d have to do 4 tasks at a time. 
The hours and pay was incredibly staggered and better bar training would’ve helped me cope more. The general manager was nice in most cases, but my frustration was that he couldn’t make a solid rota and stick with it. So making plans in my personal life was difficult, due to the unpredictable rota changes. 
On several occasions I had to deal with fights, including a brawl with two women against a family of travellers. I didn’t feel secure working here by that point. But the first lockdown came and that was my queue to get out of here. 

I don’t necessarily want to down Hungry Horse. 
Just this branch that I worked at. I do recommend the work, but just not here.  


I had lots of things to do it. I'm not afraid of hard work. I had good atmosphere over there. I will missing about staff because i worked with good, friendly people. I decided to find another job because i would like to have more experience, more skills. I have wanted to expand my skills and be promotion. when i came to this work i had bad english, but now i know that is better now. I like to learn but in this work i do not have the possibility to develop. i have very good contact with customers. i love to talk with them so i had lots of tips. they toled me that im polite, friendly and open person. I think, i am. when i had some problems, menagers and biss, helped me to find different way to solve problems. I am happy that i worked there but its good time to change this 2-year-job for different. Give me a chance to change my experience, to change my life.

Top Job Titles	Average salary
Chef 5 salaries reported	£22,469 per year
Assistant manager 3 salaries reported	£23,667 per year
Kitchen manager 6 salaries reported	£26,583 per year
Kitchen team leader 7 salaries reported	£13.50 per hour
Head chef 3 salaries reported	£24,917 per year

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