directeur des services alimentaires

chef de partie

sales representative

cuisinier

credit manager

Universal Eventspace

My feet hurt after shift. They took 3 dollars out of my paycheque for cold, leftover food. 3 dollars may not be a lot but by the time the servers got a break, the food was cold, dry and not fresh at all. It sucked.

Salad was soggy. Meat was super dry. The tomato sauce on the pasta dried up and the rissotto coagulated. Just gross leftovers from dinner service that has been sitting there for 4 hours. 

Breaks are given after dessert is served which was always 7 hours after my shift started.

On a positive note, management is nice and considerate. The people working there were nice and helpful.

Overall, working at Universal was  just very long hours (sometimes until 3am if closing)  and a lot of work for very little pay.

This job is child labour, you’ll be stand long hours, everyone is always angry and yells how we never do our job, they take 3.00 of your pay for cold nasty dog food. Managment barely knows what their doing that place would be in chaos with out  the captains. The servers get blamed for every little thing and were never appreciated. Working in a environment like this is very toxic.

What is the best part of working at the company?
Respect between Colleagues 
Care about clients 


What is the most stressful part about working at the company?
When you get the last minute Event 

What is the work environment and culture like at the company?
Treat everyone with equal respect 

What is a typical day like for you at the company?
Coordinate my culinary team 
Make sure the entire operation flows smoothly

I learned how to work in a fast-paced environemnt. The management is very good and helpful. We can communicate with our co-workers easily. The hardest part of the job is engaging with the guest beacuse my communication in 
english isn't very good, but I finished my LINC ( Language Instruction for Newcomers to Canada) English Class recently.

Generally an OK place to work for a temporary situation and if you are in need of money.
Not a lot of professional training involved but will learn quickly on the job.
Management is fair most of the time. 
very scarce amount of jobs in winter and spring.
Servers never get any warm food and sometimes its not a guarantee.
Many different policies policing behaviour.

A typical day at work would be stressful and overwhelming to assure that the guest leave happy and satisfied. I learned to balance work with my school life. My co-workers were very nice and helped me when I needed it. The hardest part of the job would be working very long hours. The most enjoyable part was meeting new people.

I really like the look of this place from the inside out. All the buildings are all coordinated. Very professional staff and state of the art finishing. It would be a very hard decision to go elsewhere to book an event. Also the sales directors are refreshingly knowledgeable and friendly. They make you feel very comfortable. Great job

A typical day at work consisted of managing tables, serving entrees and greeting guests. I learned how to properly serve a table/guests, and techniques used in order to do so. The hardest part was the long hours and constantly standing on my feet.

Pros: employees get to eat banquet food for 3$ that comes out of your check, soft drinks and water provided, fun atmosphere and coworkers

cons: can get very busy at times, pay isn't the best , customers can be rude, not a-lot of tips if any 

I originally worked this job because we were getting paid above minimum due to the intense work that we were expected to do. When minimum wage was raised to our hourly wage, the company kept ours the same and treated us very poorly.

Top Job Titles	Average salary
Directeur des services alimentaires 3 salaries reported	$37.00 per hour
Chef de partie 3 salaries reported	$36.00 per hour
Sales representative 2 salaries reported	$51,250 per year
Cuisinier 1 salary reported	$56,200 per year
Credit manager 1 salary reported	$56,200 per year

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