line cook

sous chef

duty manager

hospitality manager

facilities manager

Topgolf

Shifts typically range from 8 to 12 hours, yet employees only receive a 30-minute break and a 50% discount on food from the kitchen. Considering the high volume of people—hundreds, sometimes thousands—interacting daily, exhaustion can set in quickly. Additionally, employees may finish their shifts as late as 1 or 2 AM (especially kitchen staff) and then be scheduled to open the venue the next morning as early as 7 AM, with little regard for their well-being. This mostly happens in the kitchen due to TG employing under 18's as a kitchen porter to save money, meaning they would leave at 11PM. 

Staffing issues are prevalent, primarily due to the reasons mentioned above. Even after working 10-hour shifts, employees are often asked to stay longer due to understaffing, with no incentives such as double pay—just the promise of more hours. Weekends are sometimes adequately staffed, but during the week, most areas (bar, kitchen, front desk, and bay hosts) are severely understaffed, resulting in an excessive workload for those present, often without any acknowledgment or assistance.

The working hours are mostly unsociable, with a heavy emphasis on evenings, weekends, and bank holidays. Bank holiday Mondays are paid at 1.5 times the hourly rate, and wages are paid weekly. Part-time employees (working 2-3 days a week) are typically scheduled for weekends first, with any additional shifts during the week.

Management often disappears during busy periods since they do not have specific roles within the venue. If conditions become particularly challenging, they might assist bar staff or help with food running, but they generally walk around or stay in the office. They are unreliable in de-escalating situations with difficult guests. For instance, there is a six-person limit per bay for health and safety reasons. When staff enforce this rule, guests sometimes demand to speak with a manager. Instead of supporting their staff, managers often apologize to the guests and cater to their demands.

The workplace culture is mediocre. Many employees are there solely for the pay cheque, as there is little opportunity for career advancement, and the staff turnover rate is among the highest I've personally seen. This is due to poor working conditions and lack of employee appreciation, leading to constant job advertisements on Indeed. Non-management staff recognize that TopGolf is not a viable career path and feel undervalued. However, it is possible to meet some great people while working there.

Everyone who joins, unless they are in a management position or higher, will be put on a zero-hours contract. However, TopGolf can sometimes abuse this policy by threatening that if you don't want to or can't work the following week, they won't accommodate your absence. They state that if you don't show up, you'll either be fired or disciplined. Also, despite the fact you have a 0 hours contract, you can request time off far in advance and the person responsible for your rota can reject it (again due to poor staffing levels). It's a very poor relationship between TG and staff.

I've been at TopGolf for a while now and I have to say, from my experience with prior employment, that I have definitely had quite a few issues when it comes to management and chain of command. Things I took for granted such as an appreciation for tasks completed and just a simple pat on the back are extremely rare and you are only really let know if you have done a poor job as opposed to a good one. It appears as though this company is only concerned with their bottom line as opposed to the wellbeing of their staff as a whole and have covered this by creating a "core-value" initiative which they themselves do not follow overly well. An example of this being that after being open for 20 years, they have only recently built a staff room that can hold more than 4 people at maximum. Prior to this, we had a much smaller room hidden away and the overflow was a small smoking area outside which was not overly nice to eat in whilst it is cold or raining. 

I've had quite a few experiences where my direct line manager has taken a while to respond to important messages and have had to go around them in order to have a proper response which is very inconvenient. 

There are a few things I know aren't my manager's fault when it comes to shifting allocation and pay as I know it isn't set by them and comes from much higher up however if you are looking to rent a place in the area with the money you make here, I advise you find something else or something on the side as well. Shifts here are very flexible as you will most likely be given a 0-hour contract which means you can go from 1 6-hour shift to 5 or 6 8-hour shifts the next week. Management makes it very clear that these shifts are given out based on performance though do not let you know if you are performing well any other way other than through this medium. 

Leading on from this, the benefits you gain by joining this company are only applicable within the company such as free games and a discount on food. You are expected to pay for any drink that isn't tapwater or squash and if you work on the bar then you not only have to pay for your drinks but you also have to make them yourself. 

The ONLY redeeming quality of this job is how simple it is and how friendly the current staff team is. The banter between staff is the only thing that can make this job bearable at times especially with how poorly we are treated.

Working at Topgolf was a great experience that helped me develop both professionally and personally. The environment is fast-paced, energetic, and team-oriented, which made every shift engaging and enjoyable.

One of the highlights of working here was the strong teamwork. Colleagues and management were supportive, and communication was clear, which made it easier to handle busy periods efficiently. I improved my customer service skills significantly by interacting with a wide range of guests, ensuring they had a positive and memorable experience.

The role also helped me build confidence, multitasking ability, and problem-solving skills. Whether it was managing high customer volumes, resolving issues, or maintaining service quality, every day brought new learning opportunities.

Management was approachable and encouraged growth, providing feedback and opportunities to improve. The workplace culture was inclusive and welcoming, making it a comfortable environment to work in.

Overall, Topgolf is a great place to work if you enjoy a lively atmosphere, teamwork, and developing strong customer service skills. It’s especially suitable for people who thrive in dynamic environments and want to gain valuable experience in hospitality and entertainment.

A typical day at work consist of cash handling and finance, controlling over 40 staff at any given one time authorizing breaks and making sure a productive and efficient service is delivered.

Topgolf taught me many things and the progression they offered me wont be forgotten. They let myself develop leadership skills along with team work skills. They also helped me develop my ability to create strategy's to obtain a final goal, with a weekly managers meeting in which we developed new strategies to roll out.

Management before I was a part of it, where very supportive, understanding and very strong coaches to get the best out of associates.

My co-workers are mainly all under the age of 19 and majority are part timers still studying with very few full timers. The co-workers can sometimes lack professionalism due to their age.

The hardest part of my job is dealing with drunken and disorderly guests. They can prov very difficult and can sometimes get aggressive.

The most enjoyable part of my job is the people I work with, the people there create a fun environment to work in.

Working at topgolf can be a lot of fun. The people are great and friends are made rapidly making it a great place to work for young people. 

The pay is fab for students and such but not for a livelihood, alongside this pay isn’t fair due to Glasgow getting higher pay than that of the England venues. 

The support and ease to progress is amazing and is a great career start and way to gain experience in bartending, hosting and guest services. 

The uniform provided is not adequate with the uniform policy. Often working outside and not provided warm clothing through the winter months. 

Lower management try their hardest to keep the place going and motivate everyone but lack of staffing, appreciation, training and support makes it difficult. 

Can be amazing and would be with the right people joining so if you’re motivated person looking to meet people and start a career at the same time, or a college/uni student needing to get by definitely work here!

Topgolf is a unique, up and coming company to work for, with an energetic work environment and plenty of opportunities both work related & personal.

There are many benefits that come with Topgolf, great discounts on golf, food and drinks (including the US and other international sites) as well as other work incentives. 

Hard work and dedication pays of with opportunities to rise within the company, help with international site openings, gain skills to become a trainer etc.

Even though Topgolf is regularly busy is can still be fun, working with a great team at all levels with quite a few team outings organised throughout the year.  

The work can of course be hard as it is with any hospitality business with long busy shifts as well as the odd frustrated guest due long waits for bays. But, I took a lot out of my time at Topgolf, gained a lot skills, experience and had some amazing opportunities.

Would recommend Topgolf to anyone looking for hospitality work, whether as a part-time job while you study or as a long term career plan.

No 2 days are the same, as with all customer facing jobs. Typical day is coming in, having a chat with colleagues and serving customers as normal. As long as management are in a good mood, it runs smoothly. However, in a very unprofessional manner, if they are not, we all know it. Most of the managers don’t really care about their staff at all, bar a certain couple of them. Particularly the higher up managers, all they want is for us to make the company money, couldn’t care less about anything else like how we are or if we’re struggling. The hardest part of the job is that there’s almost no work to life balance. Our rotas come out on Thursdays for the following Monday, giving us 3 days to make plans for the week ahead. Also lots of late nights, most people finish at 12-1am at least 3 times a week. Easiest part is that most staff are all young so we all get on well and have a good laugh together, but the managers hate that  

typical work days start of as slow when working in the mornings but become quite intense as the day progresses.

I learned the dynamic of having multiple departments under one roof, this was due to the nature of the business model where any member of staff was interchangeable.

Management was a shambles, although not all but some of the management seemed to believe that managing was based on sitting around and doing nothing, shifts would be misplaced/mismatched even though availability was discussed prior to work, and most of the time you were not inclined to miss the given rota shift even when unable to due to your discussed and agreed upon availability.

the hardest part of the job was the evening shifts, where business picks up and your roles become more intense.

the most enjoyable part of the job is the staff that you work with, you meet new people every seasons.

A typical day at work involves creating an experience for the customer in which they will remember as you serve customers and make a variety of different drinks ranging from cocktails and mocktails to cold drinks and milkshakes. Since working here i have learned how to interact with all types of people in individual ways which suit them. The management are very enthusiastic and take pride in their work however they are not as involved in the running of the employees as i feel they should be. It is very busy at work whenever working a weekend shift especially during the summer holidays so this makes the job hard labour when things don't go to plan whether it be faulty or equipment or lack of staff. I enjoy socialising with other employees as well as the flexibility of the work.

Management is very poor, and rather rude and disrepectful. The atmosphere of the workplace is good, busy and lively, but the salary is very low and hard to make a living off. If you’re looking to pay a mortgage, rent, or other costly living and lifestyle choices it isn’t a good option, but if you’re a young child who still lives with their parents its okay for materialistic things such as clothes, makeup, and nights out. Adding on to the management comments, they have favourites and if you aren’t one of them they do target you and pretty much make you feel so unhappy and uncomfortable you look elseware for a job, they’re just not very civilised and nice, and they aren’t nice to their staff either.

Top Job Titles	Average salary
Line cook 11 salaries reported	£13.30 per hour
Sous chef 9 salaries reported	£34,222 per year
Duty manager 8 salaries reported	£27,328 per year
Hospitality manager 6 salaries reported	£27,106 per year
Facilities manager 4 salaries reported	£30,250 per year

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