You sign a 48 hour contract but in the entire time I worked there I never done less than 50 with 60 hours being the average week. The assistant manager has to do the closing shift on literally every shift while the general managers rarely work evenings. You rarely have team leaders either it is cheaper to just use you so when the general manager is off which is actually a lot you are on your own. There is opportunity to progress but you need to give up your one day off if you get it to work towards it. On rare good weeks you might get 2 days.
There is no support for assistant managers from general managers you just take the blame for anything that is wrong in the pub. There is no recognition I never got a thank you from anyone for weeks I worked 65-75 hours. The rotas are awful, your hours can generally be set as an assistant manager as you will be put on 5/6 closes a week so you always know you will be in but team rotas get cut on Monday for that week even though head office praise themselves for giving teams 3 weeks of rotas where general managers make them up and change them the Monday the weeks start then he sends them in whatsapp groups and people obviously have problems as they cant do certain shifts which is where you will be expected to cover and just run short, don't even think about saying no you will be threatened with disciplinary action if you wont work for free. When you do get a day off don't bother trying to enjoy it you will get harassing messages from yo
Pros50% off food on shift if you are lucky enough to get a break, Regular guests are great, Some of the people you work with.
ConsStress, General manager does not help, Lack of support, Long hours, Underpaid, Understaffed, Complaining guests, Fear culture.
Night Porter starts at 11pm so functions, weddings will still be in progress. Secure building as best you can, not all doors lock, some will still be in use. Check equipment for the shift, mobile phone, keys, hoover, fire alarms, doors, function sheets, wedding plans, etc.Chat with the duty manager to get an idea of the day, any problems you're inheriting and what's planned for the next day. Find out if there are any incoming late check ins.
Set to cleaning areas that are clear of guests, restaurant etc. Hope you like hoovering :)
Once areas like the ballroom & bar are clear of guests you can lock the remaining doors. Then start clearing down glasses, rubbish, crockery, decorations, tables and chairs.
By now most of the remaining staff will have been working a LONG day which may even have included a split shift so will pass as much of their work on to you as they can, watch out!
Make a plan as to the next days functions, table layouts, items needed and the most efficient way to move items needed / not needed to limit walking. 11km per night when I tracked it, honestly!
By now if you're lucky you're alone and you can steam ahead. If not there will be staff on site drinking. Though this limits you it does mean that any customers still on site can be left to be watched by the staff and you can crack on.
By 3am you should have cleared most big functions like weddings and have hoovered the entire hotel main site. You should be well on the way to completing the ga
ProsWorking alone, Higher pay than NMW, Not a great deal of customer facing work.
ConsZero training, Security & safety concerns not met, Pay errors a nightmare to correct, Contract never seen, Equipment problems a nightmare to correct, Job boundaries very blurred & there will be job creep, Communication terrible.
The Chase Gate, Cannock.
This team were the most unwelcoming team I was ever a part of. They were very clicky and very stuck in their ways, so much so, that every time a new member of staff came along, they were horrible to them!
They would leave new members of staff out, talk about them, upset them and generally not include them, but use them as a dogs body for what they needed doing, knowing any new staff member eager to fit in and do well would go along.
There is no adequate training whatsoever. They expect you to know where everything is, how to do everything psychically, and with eyes in the back of your head.
It’s ridiculous. In one month alone I saw 4 new members of staff come and go, because they couldn’t deal with the team.
Luckily, I stuck it out but only because I needed the job.
But that was laughable too because I got paid incorrectly on several occasions.
You’re paid minimum wage and expected to on one shift a week every week - run the pub by yourself for an hour whilst the only other team member on with you, goes on break.
Yes. You’re expected to somehow, be on the till taking orders, running the food from the kitchen to the tables and also clearing the tables.
And trust me. For the hour you’re alone trying to juggle and do that? It feels like a year.
The team have a WhatsApp group.
A gossip chat basically.
Where on several occasions offensive language and comments were made that amounted to bullying of employees. The manager was included in
ProsGreat discount on Greene King chain food for you and a friend or family member
A typical day at work is just horrific, it's either stupidly busy to the point you're understaffed due to hour allocations, or you're overstaffed and end up getting sent home early because there's nobody in the pub.
Area Management in Greene King is just shocking. They're always looking at the hours, and clearly do not care about their staff. They have absolutely no baring of what it is like to be on the ground working in the pub, from their cosey office space. They just don't care. It's all about them looking good, and they care about nobody else.
House Management is passable, to say the least. Some of them can manage, others can't. That is just the way it is.
The workplace culture used to be very nice, everybody got along nicely and it was a nice job. Managers have too much to worry about nowadays having to be so careful about their hour allocations. The majority of the employees are so unhappy about one thing or another. Whether that be broken equipment, hours (or lack thereof), or the terrible minimum wage pay for FOH. We all used to get our fair share of hours, but since a recent change of Area Manager - all that has changed.
If you're not making enough money, they won't look at what they can do to improve that - they will just cut everybody's hours.
£180 for a month's wages is considered acceptable to them. You can live for what, a week, on that? And that's if you don't have bills to pay.
99% of the staff at the place I work feel underappreciated. Greene King s
Working for Greene King was my first ever job, so I didn't have any expectations or standards. However, now that I have a different job, I have realised how badly I was treated whilst working for Greene King. As they are a chain company, it would be unfair to say that every single restaurant/pub manager treats their staff poorly. I worked for the Spinney Hill in Northampton.
There were some definite positives for working for this company, especially personally. For example, it was good for me to gain experience of what it would be like to work in a pub/restaurant setting, it's safe to say that I would not like to do it again, but I wouldn't know that if I had never worked at the Spinney Hill. Another positive was the atmosphere. At a pub there is obviously lots of music, laughs and silly drunken people, so it was mostly a lively atmosphere to work in which motivated me.
Another benefit was that we could get money off of food and drinks at work.
I understand that the Spinney Hill have new management and some new staff and that the staff are treated better by management ever since.
However, there were more cons than there were pros. For example, the pay. Considering how hard you have to work whilst working in a pub/restaurant, you do not get paid anywhere enough as you deserve. The majority of the time you are practically running around trying to get food and drinks to guests whilst also trying to maintain a clean and safe environment for the guests to enjoy. One day d
Prosdiscounts on food and drinks, good atmosphere, rarely ever bored, experience for people who haven't worked in a pub/restuarant before.
Cons0 contract hours, often overworked, unprofessional management, bullying, underpaid.
From my personal experience, working for the company started out great, I began to move up to more responsibility and started getting more and more opportunities. However, after 3 years I have reached a point in life where I need to move up and the management, as friendly as they seem, have promised me more and more and given nothing. They have admitted to me directly that they do not want to work for someone younger than them, even though I am more than capable for the roles I have tried for. I fear they have been unfair to me because of my age, and so I am looking to move on as soon as possible in order to move into a career prospect.
My job security is low and I am in constant fear of 're-structuring' and being pushed out.
A day at work can consist of physical labour setting up equipment (bars) for various events, or driving to a location and building a bar, running the bar and then dismantelling a bar and returning to base. Late nights and long days!
I have learned more about business than I thought I ever could, I am confident in all areas of marketing as a result and my knowledge of events is impecable. I have incorporated my skills into my own evening work in live sound and gig promoting.
The hardest part of my job is dealing with the management! I am supposedly well respected, and I show full respect to the management, however I have no trust anymore and mentally dealing with that is hard. The work I do is hard to most, however I am a grafter, and I work h
Arriving at work, I set up the kitchen FOH side. e.g. making sauces are out, lemons are cut, coleslaw is made up. Weve recently given dessert to the BOH team members however FOH used to have to be in charge of all the preparation for this therefore make sure all the chocolates are filled, enough food products are in the fridges and also screens turned on in the kitchen. Making my way through to the bar I have to make sure there is ice in the ice bucket, the coffee machine is turned on, the glass wash has been cleaned and turn it on. Throughout the day when food order come through I have to make sure sauces are prepped for specific meals, check backs on tables are complete and tables are cleared and re set. Cutlery has to be put through the wash once a day (usually in our quiet period) and polished so that we have a full rack of cutlery for the night shift, and any other prep in the kitchen to be done too. When closing I have to consider HASSAPs for food that is out, making sure everything is in dates, putting menus backs out, all tables are wiped, the front and back garden is swept, and all the cutlery is washed and polished ready for the next day. Usually there is bar closer and a floor closer FOH side. The close has to be so that everything is prepped for the morning enabling whoever comes in doesn't have to.
Here I have gained many skills working with all different types of people including guests and employees. I have worked my way up through to management and have bee
Pros33% discount on food and drink at any greene king company, 50% off on food on shift.
My typical working day was to arrive at the pub for 8:30am set up the bar and restaurant area. Then go over to the office reply to the daily emails received from the area manager, head office, customers and delivery companies. Then depending on the day I either had to place food or liquor orders or sign them in, sometimes both at the same time. Then I would cash up the tills and start the till systems up all before 10am. Then I would tidy the pub build the fire's for the evening, puff up cushions, organise menu's, arrange display of newspapers and magazines etc.
When another member of front of house staff came in I then had to take the banking for the previous day to the bank.
When I returned I had to complete a set of line checks (10 daily). Once a week we had to complete and MOS where we counted all the liquor stock in the building but this I only had to help with as the general managers did this when they where there. On Sunday nights and Monday morning a complete food count had to be completed as well as the end of week process the general managers again when they where there would do the food count but it was down to me to input it on the computer. When the general managers went on holiday it was down to me to do all of these job's as well as my other responsibilities.
When the Chef went on his break I then had to go into the kitchen and continue with the food cheques he had or with the prep work he was doing. After his return the other staff members would hav
Disclaimer: Management and organisation has been obscured due to COVID-19 but this is, to my knowledge, how all of the GKs are being run.
Initially, I was content with how the pub was being managed. We had two teams where we would rotate week on week from 3 days to 4 days, doing 10.30am - 11pm. This was fine until you had two full days of work of barely legal rest time in between (approximately 12 hours) for weeks on end. This left many employees exhausted and unhappy.
Our team often did not have cover for any absences and someone even walked out one shift because she was bound to loose their career as she wasn't let go. Subsequently, we weren't able to keep up with demand on the shift, with the "Eat out, help out" scheme being introduced. The other team reportedly had an easier time with their management and shifts and had far more people to cope with the demand.
Following this, the teams begun to merge and so I began to "butt heads" with some of the other team members, due to some clashing priorities. I also did not appreciate being the "cleaning monitor", which entailed cleaning tables for the entire shift. Notably, on my last shift, I was set to be on bar all day, but was switched because "I was the only one with a shirt" whilst this was not true. I had also asked for a cigarette break and was replied with a disrespect and attitude.
It is fair to say that I was discontent with the conditions of the workplace and customers were also often unsatisfied with the operation
Pros33% discount & easy interview (walked into it).
ConsLong hours, uncompetitive pay, under appreciation, understaffing, poor communication & an easy interview.
Greene king is an enormous company, so you'd think you'd jump from position to position up the ladder but it's really not the case. Most Greene King pubs I've worked in are not 'what you know but who you know' to get anywhere. Whether you're somebody's friend or partner, it doesn't make a difference to your performance on shift. You can literally do a 60-70 hour week and you're shunned as it being your own fault.
You're opinion does not matter, even in your own pub you can have passion and ideas or opinions and you are either told off for going against management or ignored.
My area manager was more preoccupied with the General Manager he fancied than helping harbour the careers of the assistants and holding managers in his area.
People who you trained, who have been in the company less time, who are younger, and who are lazier get promoted before you because they make the right friends. You get told that it's your responsibility to find your own career path but then are never pointed in the direction of where to go or what to do.
You have to work stupid, unsociable hours, you don't get thanked for it. You don't get any incentives and minimum wage is the standard.
You are spoken to on the daily by customers like you don't matter but can't say anything back or you're taken in the office for causing a head office complaint and tainting the managers bonus.
You only get 50% discount on shift rather than a free meal, which is a joke considering it is a 2.6 Billion pound c
Questions and answers about Greene King
How are the working hours at Greene King?
Asked 10 Apr 2017
The hours aren't awful. You have to be willing to be flexible. I work on avarge 30 hrs a week and I pick up shifts. Managers are very supportive :)
Answered 29 Jul 2020
Depends on your job role. If you are salaried a good week is 55 hours, bad could be 70+ you are free labour after your contracted 48 hours, expect to be called in on your day off too. If you are a chef you could do as many hours as you want, front of house same but depends on the size of the team and the pub, plenty of chances to pick up hours at other pubs.
Answered 3 Jul 2020
What is the interview process like at Greene King?
Asked 20 Mar 2017
On site interview which is usually more of a char than an interview then arranging a trial shift to see how you get on. If all goes well you get the job.
Answered 10 Jul 2020
You could turn up hung-over and you'd still get the job!
Answered 12 Jun 2020
What is the Greene King Pub Company employee discount?
Asked 6 Jun 2017
33% in all GK pubs/Inns
Answered 14 Mar 2019
33% food and drinks discount if not working and if on shift it is 50% on food
Answered 25 Sept 2018
How should you prepare for an interview at Greene King?
Asked 7 Apr 2017
Answered 1 Jun 2019
Nothing verry serriuos
Answered 1 Oct 2018
What questions did they ask during your interview at Greene King?
Asked 20 Mar 2017
What can I produce as a sales manager
Answered 19 Nov 2018
Can you cook? Do you know health and safety within a kitchen? Can you handle pressure on busy days?