Head Chef (Former Employee) – Brisbane QLD – 11 November 2018
As I with this company started as a commi chef, I then worked my way to a head chef position. I worked in a number of different properties on the Northern side of Brisbane. I was given very little training to as ahead chef. I had to do a lot of new jobs, just had to make it all work. I feel more training would have been great, I more than likely still be with this company.
I also don't believe in staff heavily drink with the customers when they are not working.( so much that any other person would have been cut off) Not For the manager of the Hotel, How do you explain this the other customers!!!
1 free meal a shift (14 hour shifts)
long hours on own ( average hours 10 am till 11pm)
Sous Chef (Former Employee) – Brisbane QLD – 5 October 2018
A qualified chef got paid as a cook. Then was told not to speak up about it. Sexually harassed and bullied. ALH is one of the most toxic companies out there. They will lie, exploit and bully you so the VM can get their bonus. Nothing actually gets cooked there either, it all comes pre cooked and the chefs just re heat it.
Bar Attendant (Current Employee) – Brisbane QLD – 25 September 2018
Work hard and get promoted. Long hours though. Don't get much recognition, mostly the venue manager. People do get promoted that don't deserve it so can be hard to work for or with managers that are lazy.
At AM i would complete orders ,arrange transport, loading and unloading of trucks and containers then complete all required paperwork in the chemical plant i would mix formulas in large vats then dispense into the appropriate packaging
head chef (Former Employee) – St Kilda East VIC – 5 January 2018
i work with ALH GROUP around 7 years 10 month, as I learn many things in my life, get work in a fast working environment, get management skill, stock controller, handling supplies. coupa ordering system.
Assistant Manager (Current Employee) – Victoria Point QLD – 2 January 2018
A fast paced environment, the job is rewarding at all levels and ongoing training and support is provided. The customers are the most important focus with our company and projecting the highest standards ensure return visits.
Management meals included in package, bonuses given if targets reached
Lazy management and extremely poor administrative system
Bar staff (Former Employee) – Victoria – 28 December 2017
The attitude of management quickly changed after I left my job. They and the ALH administration were extremely rude and unhelpful in providing necessary paperwork. Multiple requests were either palmed off or completely ignored and unresolved.
Bar and Gaming attendant (Former Employee) – Adelaide SA – 19 November 2017
My time at the hotel started very good great hours good pay, then we changed managers, my new manager was not a nice lady very rude to staff infront of customers. as I knew my rights I pulled her up on this and explained I did not appreciate her disrespecting me in front of customers. This did not sit well with her and I went from 30+ a week to only 12 hours, I stuck it out at the hotel as I did like working there for a further 10months, until I went into aged care. it was more satisfying for me.
Venue Support Officer (Former Employee) – North Coast NSW – 23 July 2017
This was a wonderful family company, but, over the last 3 years these values have totally been lost. Management is expected to work too many hours to be actually effective in the long run. Training and support has deteriorated adding to their stresses. Casual staff are limited causing customer service to generally be poor, with unhappy staff.
Salary is generally OK
Short staffing limits customer service and satisfaction
Staff get treated so badly ! Unfairness is very common in workplace, managers have their favorites and if your not one of them watch out ! Unhealthy work/home balance and they don't care, mangers come in make a mess and leave it expecting you to clean it up daily!!
Venue Support Officer (Current Employee) – Ballina NSW – 23 May 2017
Fabulous team of workers. Love my hours The Office could be a bit bigger. Everyone pitches in when required. Love helping out in the Bistro at lunch time and hearing the good reviews fromt the customers.
Head Chef (Former Employee) – Adelaide SA – 23 February 2017
worrked sometimes 60 hrs a week with no help from management learned not to work for them again,workplace culture very drepressing with no one happy to come to work,no hard parts about job happiest leaving
Hospitality is Hospitality, it has it pro's and Con's. The amount of different characters you meet along the way is very interesting & intertaining but unfortunately you do not have a social life as your shifts are all over the place plus weekends are a must because thats where the money is.