food and beverage assistant

line cook

sous chef

head chef

receptionist

Tewin-Bury-Farm-Hotel

Although the workplace culture was somewhat lovely amongst the majority of the staff, there is little to no management in terms of coordinating their young staff (including myself) I was told to come into work on days of my exam and despite changing my schedule around my school hours, i was still put on late night shifts and early mornings and made to work at the bar despite the fact that i had no experience and was 16 at the time. There were many occasions where my colleagues who were the same age as i was (15-17) we all screamed at buy our manager for slipups that we did not cause infront of customers. If you are a young student looking for work here do not do it as you will be looked down upon by higher management, you will need to keep track of the hours you work as there were many incidents where i was underpaid for the hours i had done, expect to have little to no breaks between your 9 hours shifts due to the lack of staff, the tips that you personally make will need to be shared amongst everyone (several occasions where the money was not shared fairly amongst everyone) and the fact that they truly do not care about valuing you as a member of there company as i quit due to the rude behaviors of fellow staff members.

They treat their staff horrifically. I have worked in hospitality for many years and have never experienced anything like it. 

You’re expected to work all hours way over your contract for no extra money or time back half the time you don’t get a break. Yes I understand there is a certain amount of this within hospitality however this is beyond anything I’ve ever experienced. 

The money for the area is very low. 

No training is given quite literally chucked in at the deep end with no support. And expected to just get on with it.
High up management are rude and not supportive, they completely destroy your confidence in your abilities. They only care about takings and how low the staffing costs are. Only negative feedback is given don’t expect a thank you or well done. 

None on a contract is happy and staff leave weekly. 
This is a very unhappy place to work. Most people are over worked and stressed. 

It’s super sad because it’s such a beautiful place and venue with so much potential. And there are many diamond employees that get no recognition for keeping the place going. 

Do not work here unless you want to do free labour.

Despite the friendly job culture (not from higher management), you will have to track the hours you clock in an out for work as there have been occasions where I was not paid correctly for the hours that I had worked. Expect to have little to no breaks between long shifts and yet still be told to work overtime because there is clearly no management within this company.

Find somewhere better, id rather be unemployed than waste more time there.

The restaurant managers are all very nice people and make it what it is. There is a bit of a disconnect with HR and it doesn't feel like there is a clear system in place. Very friendly and welcoming workplace that's fun to work for. However, for how stressful it can get it really should be paying more, maybe that's why they are struggling with getting new staff. The flexibility with shifts is a plus though.

What is the best part of working at the company?
Awful management and staff turnover for good reason.

What is the most stressful part about working at the company?
There was no organisation and professional direction, staff were overworked and treated poorly for no reward.

What is the work environment and culture like at the company?
It was a Mixed work environment.

This is a great place to work. I have worked here for a few years and I feel the company have invested in me with training, development and promotions to the position I am in now. The general manager really recognises talent and rewards those that work hard and do a good job. 
It is a busy place so don't expect to come to work and do nothing but those do a good job are rewarded.

Working here is a mixed bag, many of the mangers and employees are a lot of fun and work incredibly hard. But the incredible pressure everyone feels from the top of the organization causes many to burn out and i have never seen so much turn over in a hospitality organization.

I have worked here for a few years now and don’t see myself ever leaving. The people are great and the work is fun. 

If you are actually passionate about hospitality and want to learn and progress, this is the place to do it.

Even if you don’t want to pursue a career in hospitality it would make a reliable and fun job to fill the time and pay the bills. 



Try to avoid this place! One of the worst place I have ever worked for. 
Complicated system yet staff training is ridiculous. Management is horrible. Don’t waste your time with this company. All staffs are unhappy and overworked for average salary. People are literally in and out all the time as nobody stay longer due to the horrible conditions. 

Start the day by laying out the room and setting up for silver service; laying cutlery and tables. Then proceeding with service line and room turn around. Management is fun but strict making sure to follow procedures. We learn silver service and of course good customer service but the hardest part is the long shifts with no break but it is manageable.

Top Job Titles	Average salary
Food and beverage assistant 2 salaries reported	£12.21 per hour
Line cook 3 salaries reported	£28,500 per year
Sous chef 1 salary reported	£33,500 per year
Head chef 3 salaries reported	£42,500 per year
Receptionist 2 salaries reported	£12.63 per hour

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