This job provides great flexibility and opportunities to promote through the company however, during quiet seasons, hours get cut below an appropriate level resulting in decent staff working ridiculous hour as well as the hours being very anti-social. Shifts are usually 8+ hours between 6am and at times 2 or 3 am in the morning.
Shift Manager (Former Employee) – London, Greater London – 28 November 2017
worked for them for 15 years there were good and bad times but overall i really enjoyed my time. Area managers not all need to be looked at as you really need to understand the needs for the business and how people are dealt with.
General Manager and Licensee (Former Employee) – Various – 28 November 2017
Typical day involves the following as a manager: Unlock site, do a site walk to assess where you are for the day and complete fire checks, health and safety checks and cleanliness checks, count safe & tills, check in on kitchen and bar team to ensure set up is on track(team size may vary, could be you and one other first thing or could be you and many more. Review sales and hours for previous day, week, receive deliveries daily. Stock counts are done weekly, line checks daily. On the job training given to team, ensure you corrective coach throughout the day as required, complete team meetings, customer liaison meetings, management meetings, 121 appraisals, interviews, inductions, area meetings with your AM. You could visit and train other sites, there's quite a lot of things to do outside your pub once you're got it where you want it. The list is endless really so it keeps you busy, ensuring you have a well trained team is essential, some days a great, some days are tougher than others but that's to be expected in any job. I loved working for them.
Great team spirit, job security, very good training.
Obviously you have to work evenings - but you know that when you join so it's fine!
Shift Leader (Former Employee) – Cleveland, North Yorkshire – 28 November 2017
Difficult to really write something. Guess what i am getting at is, you really have to give it a go before writing down if it is good or bad.
Im my case - bad.
Long hours Exploited (good will taken advantage of) Abusive boss Rate of pay a lot less than shift manager - yet the responsibilites are EXACTLY the same.
Good bits Discounted food Occasiinal rewards for hitting targets Charity fundraising Some regulars only came in because "of you" which was kind of nice i guess. Decent pension scheme Progression oportunities always available
Associate (Former Employee) – Norwich, Norfolk – 25 November 2017
Lots of really nice people, work isn't too stressful and you bond with co workers easily. Management can vary from pub to pub, but generally they are nice people too. I learnt loads of new skills and help developed my social skills at the same time. It's a great starter job and you also have plenty of chances to advance up the ladder if you're looking for something more permanent.
Manager (Former Employee) – Ilkeston, Derbyshire – 22 November 2017
I started as kitchen supervisor worked my way up to bar manager but 60 hours a week for 18000 is not what u want in a career staff turn over was always a issue as min wage who wants to stay for that and there asked to do a heck of a job for such pay however staff progression is good to better roles and u got discount on food and a good uniform
Bar Associate (Former Employee) – London – 17 November 2017
During my time at this company i learned how to handle cash really well and how to properly use a till. Working here taught me how to handle people better no matter the situation and has given me overall confidence, especially when it comes to approaching people and speaking up when i feel a need to. Management was always kind and helpful, i felt like i could always talk to them if need be. The most enjoyable part of the job for me was the time spent getting to know the regular customers, it was really nice and refreshing walking into work with them going out there way to say hello to you or to tell you about their day. the workplace was never a dull moment as there were so many different personalities and characters working with me, you can always have a laugh when needed however, when it came to getting the job done everyone would buckle down and work together.
Very flexible around my uni timetable. out of work food discounts
Bar Associate (Former Employee) – Ellesmere Port, Cheshire – 16 November 2017
Sociable place to work but long and unsociable hours to go with it. Could do with rotas being changed around to suit everyone because they only suit managers and most of the time understaffed on busy days, plenty of staff on slow days.
Shift Manager (Former Employee) – Doncaster, South Yorkshire – 16 November 2017
Worked for them for 14 half years. To start off with I enjoyed it. But You see far too much, if your face does not fit then you are out. Some auditors and area managers are not professional at all. One rule for one, and another for another. If you do not fit in you are pushed out regardless of another venue is doing the same. lot of double standards. The hours are unrealistic and they expect far too much from the hours they give you. The pressure is unbelievable and the lack of support is shocking. I wouldn’t work here if it was the last job on the earth.
Lack of support. Double standards. Long hours. Poor pay
Barman/Waiter (Current Employee) – Rochdale – 9 November 2017
Very reliable place to work Good for building bar experience and product knowledge Very friendly colleagues Can be stressful when busy, but is fun to do Has many opportunities for advancement through management
Bar Associate (Former Employee) – Liverpool – 7 November 2017
A typical day at work in Wetherspoons would be a busy and fast paced environment, eg footbal match days, ensuring all customers were served professionally and in a timely manner. I would describe the workplace mentality as a harmonious one, taking on the task presented with a welcoming approach and a sense of humour. I learned that team work is essential in working in a pub environment, ie- someone to fill up ice dumps, someone to do replenish stock and toilet checks, for example. The most enjoyable part of the job is building a rapport with customers, local and new and making new friends with your fellow colleagues. The hardest part of the job is, for example, when a member of staff has called in sick or if not enough staff have been delegated for a shift, meaning you would have to put the extra effort in.
Waiter (Former Employee) – Bishop Auckland – 3 November 2017
Dealing with various customer food orders, ensuring a high level of customer care, Keeping the restaurant a clean and pleasant place to be. I enjoyed interacting with new people but didn't like the shift pattern I sometimes had to work. But this job was only temporary
Kitchen Associate (Former Employee) – London Borough of Islington, Greater London – 1 November 2017
5.30am to start with cleaning 7am opening Busy and busy I learned commercial kitchen culture Management was worst No one giving training you have to learn everything yourself The hardest part of the job the behaviour of the management and lifting