head chef

assistant manager

chef

general manager

line cook

Marstons Plc

If you have a good team with well organised and interested management if could be an awesome place to work, if you don't think about the really derogatory wage, the non existent on the job training, the long hours, the lack of breaks, the changing of shifts without asking if you can do said shifts, and the complete disregard for any other part of your life other than what they can get from you at work.

Unfortunately a really good team can and often is destroyed by one or two bad staff members (management and team members).
Lack of communication and or contradictory information from management is also the normal practice.

I can honestly say that I have had one general manager and one deputy manager that I have loved working with and that have got stuck in alongside myself and other team members. However I have also lost track of exactly how many management changes there has been in my time with Marstons.

Higher up the chain has apparently even more of a couldn't care less about what you think and any ideas you may have, or any issues with your workplace or colleagues. (I was fortunate to have a great area manager). Some of the higher up management that I have had the misfortune of stumbling across literally suck all morale and enthusiasm away from you in very quick fashion, and in my opinion have absolutely no clue about what is going on anywhere, so much so they often forget their own names and become blind (most won't introduce themselves and predominantly will ignore the team or look them up and down as if they have just crawled out of the sewage system). 

Basically the top needs adjustment in how to look after the people below who are supposed to be important to the company, perhaps employing people with some life experience rather than just those that are academically qualified but couldn't find any common sense if it was force fed to them, and some people who actually have people skills.

The general managers need to start implementing some discipline and consequences for the minority of the "lazy and too good for this place team members", some people think they can just turn up and get paid for doing as little as possible whilst the good ones get told to suck it up and deal with it.
Unfortunately that is how it will stay with the current interview and recruitment process, also you will only get what you pay for and Marstons is the very lowest paid workers on the floor that I have seen in a long time.
Look after your loyal, trusted, and hard workers and in return they will look after the loyal customers and give the service every guest should be getting as standard practice.

If you are a young person I would look elsewhere, if you need family and work hours to balance I would look elsewhere. 
If you have had any previous experience in life in general then you have a good chance of standing your ground, making your work enjoyable for yourself and the more inexperienced team members, meeting some great people (staff and customers), and possibly even working up the ladder if you want, just don't expect too much and don't allow yourself to be walked all over, it really is the minority that makes it so much worse than it should be.

Overall for the job as a member of the front of house is fairly standard for the hospitality industry. Most staff are on 0-hour contracts and earn minimum wage. Part-time staff can expect between 1-3 days a week meanwhile most full-time staff are expected to work 6 days a week often leading to large periods with a days break.

The overall culture is good, staff have a certain level of comradery amongst themselves which leads to many strong friendships being developed as you deal with the chaos that can often occur on shift. Management is very relaxed which can have its benefits but can also create massive problems when discipline among staff breaks down, it is not uncommon for staff to arrive 30+ minutes late without facing any consequences. Some members of staff let their ego manage the management team which can lead to a power struggle between floor staff and the actual management. There is often no incentive to improve service and the little efforts which are made can be put down to panic upon reading falling service reviews. 

Kitchen Staff are often undervalued and blamed for issues that can often be put down to poor FOH training. The kitchen team a close-knit group who have each other's backs, they are very quick to accept others into their ranks and regularly help the front of house if asked.

It must be said that this is can often be an enjoyable place to work and a great job for young people looking for a first job, however, with every good shift comes an equally bad one plagued with understaffing, technical problems and staff apathy to the job.

There is a group of core staff who hold the business up and can be relied on to carry a shift. There is also a number of staff members employed who should not be anywhere near a bar/ kitchen due to their inability to competently pour a pint or serve a table, this is unfortunately encouraged by the lawless management style.

I will hold many fond memories of working at this business and I am sure in time it will get better but at the time of my departure, I do not feel I could recommend this job to a friend.

I have not worked with the company very long, but to become the new team member I found it very difficult as I was unsure on how people would react (regarding hours) some said it was good to have a new team member to help in busier periods especially summer, but others were under the illusion that they would lose hours to the newbe. Working within the hospitality industry can always lead to stressful time especially when you are unaware of how many customers you will receive on that particular day ( leading to staff working harder to maintain a high level of customer service.) This can be based around where the location of the hospitality business, the occasion customers are going out for, whether or not they rely on public transport or a require a taxi to get home again after an event. When the 30% vouchers are promoted for main meals you can usually guarantee a high turn over. However sometimes it is difficult to upwell the extra products that marstons require you too due to a customer's budget. I enjoy the set menu marstons offer customers. The one thing I enjoy most about my job is working with the team I do however it's a little difficult at the moment due to changes, as I feel I have learnt alot from the management team,also enjoy ensuring that customers are happy and children feel included within the environment. Sometimes the hardest part of my job is communicating with staff especially when busy and trying to muilti task. If my mental health is bad and I cannot motivate myself I feel like I struggle, or if I'm on an evening shift and waiting all day. Another thing that is silly is the tips how tax gets paid on the card payment ones

Marston's began as a really good change of brand for me, but over the last 3 years, the Marston's PLC's attitude towards their team has really gone down. Marston says "we put our customers at the heart of everything we do" and unfortunately they forget about the people face to face with their customers. You must expect to be overworked, continuously stressed and all for minimal wage, including any non salaried manager roles. There are no team incentives in place, and the Head Office team care about their figures. They roll out ridiculously low prices and offers across their pubs which then in turn reflect on lower sales, meaning less team allowed. You will be faced with an extremely busy restaurant that sits up to 180 for example, and be expected to work with 2 kitchen memebers and 2 front of house. If your customers suffer, and email head office with their complaint, head office will forward this complaint to you to deal with. Therefore, there is bare minimum contact with senior management and their customers that are "at the heart of everything we do." Whetherspoons pay almost £1.00 more to their kitchen porter's than a Marston's shift leader/supervisor earns but then do not understand why team morale is low. Marston's are currently undergoing management restructure in the South East which means they're all new and equally have no real idea as to how bad it currently is to be working for Marston's. We are dispensible to them, and they have no true team values. The people who do work in the pubs, and generally awesome people, and you create such a strong relationship with them all, but you're all brought together by the hatred of working for the company. I believe we say "that's marston's for you". Avoid this company. It's not worth your time and effort. They need to stick with what they know...brewing beer.

I believe The Greyhound is a wonderful place to work for young people as the customers are mostly very polite and the staff members are very welcoming and pleasant to work with. On a busy day, the staff are buzzing around, attending to every table and making each customers stay as enjoyable as possible, on quieter days it is nice to appreciate the interior and size of the building, there are always little jobs to do varying from multiple workers polishing cutlery which can be a good time to get to know new colleagues, other more solitary jobs for example checking the stock for beer and soft drinks is a good mind challenge and is a good job done.
I have learnt how to deal with the public in a professional manner which is good for young people who may have little confidence as customers will reward waitresses that are good at their job with tips. 
Generally speaking the atmosphere at The Greyhound is very pleasant even in busy hours, the efficiency of the experienced staff works well with the demands of the customers.
The hardest part of the job for me is dealing with complaints, after we know we have done all that we can to please the customer or to resolve an issue, when that complaint is taken further it is difficult to understand why people have to be so negative, when all we have done is try our hardest.
The best part of the job for me is customer satisfaction and personal recognition, if a customer tells the manager about my personal excellent service, that gives me a positive boost into applying that treatment to all customers, everyone loves recognition and praise, I think more people should see that we aren't just waitresses, we are human beings as well and have feelings like every other one of us has.

I am currently still employed, I have been with the company for over 4 years working in one of the pub sites in Scotland. I'll start off with the good, the inter-team dynamic is great, you will make friends easily if you allow yourself to be a team player and it will make the job easier for you to grasp. Very simple day to day activities which becomes easy to get used to and be familiar with.

With all that said, upper management (Area, Operations etc.) are grotesquely out of touch. The way they discuss changes they think should be made and what should be done differently would lead you to believe they have never worked out front in their life. Often completely clueless of what staff need and what customers expect, it's all about figures and sales. Menu downgrades consistently, stripping the menu of any character and reason for customers to come, for mmgt to then complain about cover turnaround at sites. Every year or so they'll introduce some new program around making the most out of the sites, upsell and the lot. Which staff are expected to take an interest in and be proactive in yet there is no incentive for staff to care, resulting in a few months it being scrapped and something new being put it in its place. 

When it comes to progression or advancement, don't bother, unless you can commit to 40+ hours a week, doing tasks well above your paygrade, it isn't worth it, upper management don't care about you. It's bare minimum wage till you leave.

All in all, if you're looking for a quick buck for a year or so, it's ideal, but don't expect much more than a generic pub job. Otherwise I'd stay away.

Originally applied as I was in retail but wanted more hours than I was currently getting, I was under illusions this would be similar work as it was customer service but wasn't equipped for what it involved! 

I was fortunate enough to have a decent team and got along well with everyone for the most part. Our managers / premises owners were great, they were fair with shifts (they gave you more if you asked for it but respected if you had other commitments,) supportive and friendly with all the team, however our shift supervisors weren't much older than myself and seemed to have an absolute chip on their shoulders. The shift always got away from them (no respect or control for their team and the shift.) 

As a business Marston's are well set up, they provided good training during my induction and had great benefits (discount on food and drink, the option to buy into their share scheme etc.) 

The pub that I worked out was a nice environment, pleasantly decorated and well maintained. We didn't get too much grief from customers (I can only think of 3 occasions during the time I was there when we actually kicked people out.) 

I was told that there was scope for progression to a team leader / supervisor to later find out this was not an option to me so I don't think it's an easy process to upskill. The job itself was demanding, tiring (long shifts, on your feet all day, a lot of running about and often staying late beyond my shift to help with close down,) and stressful for me personally (I retreated back to retail,) but for a part time job to support with studies or the like this would definitely be a good option. 

I recently worked at Kings Chamber Pub & Inn, and it was without a doubt the worst professional experience of my life. As someone who has worked in various kitchens, I can confidently say that this one stands out for all the wrong reasons.

First and foremost, the kitchen environment was unbelievably dry and devoid of any creativity or passion. The leadership lacked any vision or direction, resulting in a monotonous and uninspiring workplace. There was no encouragement for innovation or personal growth, making it a dead-end job for any aspiring chef or culinary enthusiast.

Moreover, the kitchen habits were deplorable. Hygiene standards were alarmingly low, with dirty equipment and poorly maintained workspaces. Basic food safety practices were often ignored, putting both employees and customers at risk. This neglect was not only unprofessional but downright dangerous.

The management was equally disappointing. There was a complete lack of communication and respect for staff. Constructive feedback was nonexistent, and any attempts to suggest improvements were met with hostility. The toxic work culture made it an unbearable place to work, contributing to high turnover and low morale among staff.

In conclusion, Kings Chamber Pub & Inn is a place to avoid if you value your career and well-being. The lack of leadership, poor hygiene, and toxic work environment make it a truly dreadful place to work. Save yourself the trouble and look for opportunities elsewhere where your skills and creativity will be appreciated.


As soon as you enter the building it is usually in full swing as it is a rather busy business and therefore it demands your full attention all the time. During the time that you work, you will come across many happy, appreciative customers that make your job such a nice thing to do, but you always, as you do in any establishment, meet difficult customers that test your patience but at the same time help you learn how to deal with challenging situations. The hardest part of my job is coming across these difficult customers as it really is a test to see how far some people can push you to see what they can get, that being said, I find it very rewarding when a customer and I come to an agreement without there being any voices raised, even though unfortunately sometimes, this is unavoidable. The most enjoyable part of my job is when a customer freely compliments my service to a member of the management team as it displays their gratitude and shows that they have enjoyed the way that they have been treated during their meal. The Cobblestones team are very sociable and are very hands on, there have been times when some disagreements have occurred, but as they are all mature and sensible they tend to reestablish peace and begin to work well together again.
I have learned how to deal with difficult and challenging people and situations, and also this job has given me the experience of handling money accurately and honestly.

In my short time with Marstons, I came to realise the company did not care much for their staff. Working long, all day shifts which then required being back in without the required 11 hour break between shifts, I became very quickly drained whilst working there as there was no end to work, except for going home to sleep!

The pay was no where near deserving of what was required for the job, assistant managers (who would be required to run the pub for up to 2 weeks!) were only on a basic wage of £7.80 p/h! ridiculous to say the amount of work they were expected to do.

The benefits were practically inexistant, getting 30%off food and SOME drinks whilst on shift (however given the extortionate prices of the menu to begin with this was hardly a discount!), and 20% off shift, however this was only available when you received your loyalty card which required working for the company for I believe 6 months!

Hardly ever seeing any head office management, like the area manager I couldn't comment much on them, but the general managers i came across whilst working there were very abrupt and impossible to please. Constantly finding problems and very very rarely ever praising you for a job well done, merely always pointing out the things you've done wrong.

I couldn't honestly say I enjoyed any part of the job whilst I was there, I merely stayed purely for the money because it was a job whilst searching for another job on days off. I would not recommend working for this company at all avoid at all costs!

Top Job Titles	Average salary
Head chef 61 salaries reported	£14.94 per hour
Assistant manager 89 salaries reported	£13.30 per hour
Chef 40 salaries reported	£17,468 per year
General manager 27 salaries reported	£40,111 per year
Line cook 22 salaries reported	£12.97 per hour

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