Mitchells & Butlers

A typical day at this employment for me was arriving at the premises early in the morning, opening up the inside of the building by turning on machines in both bar and restaurant. Counting the income from night before and banking it at a near by bank.

Review daily goals, daily roster and any events that are on in the area.

Work with incoming morning staff to open the business fully for the breakfast meals followed by lunch meals and dinner.

Work throughout the day until night time where the restaurant would be transformed into a bar with live music. 

Work with Staff on serving customers, deal with complaints , work with security monitoring capacity and customers behaviour, floating the tills and counting income.

Late that night close the premise safely and securely by putting income into the safe, switching of machines and setting alarm after closing and inspecting all entrances.
 
I learned responsibility of staff and premises, i learned management skills and team leader abilities. 

My management was supportive and entrusting.

My co workers where strong and reliable.

The hardest part of the job was the long hours in a day, but I found it was easier to be positive and enjoy my time there than complain.

The most enjoyable part of the job was the fun enviroment we worked in, meeting people everyday of all types of background and working with energetic co workers.

As one of the few full time members I experienced the best and the worst parts of working in a restaurant.

I was promoted to trainee team leader where I began to develop managerial skills, but after going to a few area meetings this process could take a long time having met other team leaders who had been  in training for a number of years. This was demoralising as I assume they maintained trainee status to save wages.

As most restaurants sometimes have staffing issues, my restaurant seemed to always be short staffed, leading myself to transfer too and from front and back of house, and operating the bar solo on a Saturday night.

 The team was charismatic and supportive but stressful shifts sometimes led to a few clashes.

 When we lost staff and one manager our payroll appeared to be cut and we could not replace them, I was concerned for the amount of work the assistant manager was doing with few breaks in shifts.

What is the best part of working at the company?
There isn’t a best part of working for M&B

What is the most stressful part about working at the company?
Having to work morning, noon and night nearly every day to cover staff shortages and the forever request from up on high to save money by keeping staff at home.

What is the work environment and culture like at the company?
Absolutely diabolical. Unless you work in Fleet Street. They have a Monday to Friday work culture. A fabulous works canteen. A Zen room to stop people getting stressed out! Nobody in Fleet Street is ever sent home early to save money. 

What is a typical day like for you at the company?
WORK,WORK,WORK. Keep going until you can’t give anymore.

Working in this industry is very fast paced and requires good organisation skills, it is very customer focused, working as part of a team is very important to achieve the best guest satisfaction.  working every holiday and weekends is the hardest part of the job and is the reason for my choice of career change.  I trained over the 4 year with the company as team leader but chose not to continue on to management for the same reasons as above.  Great team and management, there is always a big push on upsell and increasing profit for the company.

Depending on the rota, as a Shift Supervisor you could be opening or closing so to start on an open entails being at the workplace at 8:00am to count and register all tills and safes, turn everything on and put things to rights. However a closing shift is the opposite way around, locking up and putting the tills away, the job gave me plenty of insight into management work and service work. Overall the team were incredible and willing to do so much for each other at all times but sadly the minimum wage for such erratic hours may be the short coming of the experience at Mitchells & Butlers.

Had many managers all put the staff that they employed first treated old. Staff second cut hours put on shift that said could not do chef s allowed to speak to. You like dirt manager did not do anything.when there was a issue with the. Food or service you got no help just always got told to sort it help .last manager always gave himself nice easy shifts plenty of time off over weekend but you. Have to do Friday Saturday Sunday all split shifts.

I work at the Mitchell's and Butlers Head Office in Birmingham. Started out in one of the front line businesses and progressed to the Head Office. Its a great place to work, they really really care about all of their staff well being, and we put the guest at the heart of everything we do. Employee perks are great, Social event every four weeks, complimentary bar, pick a perk discount, and great career progression if you want it.

This company bleats on about the Toby way, but at no time did the management exhibit any of the values that were attractive about the company in the first instance. I am appalled at the management style at one branch. The EHO closed them down for a day as lack of staff meant kitchen was not cleaned - this was my 2nd day there. We got told, after a 12+ hour day that we had to stay andand

Usually people don't want to help you And some managers don't care about you, even if they are the persons that should care about what happening when an employer is crying at work. At this pub they create a tensionate atmosphere and if they don't like you, you feel bad all day. 

What is the best part of working at the company?
33% discount on drinks and main meals


What is the most stressful part about working at the company?
management being very unorganised and impersonal

What is the work environment and culture like at the company?
stressful and not very secure

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