Assistant manager in London
Fun work place.
Was good for career growth, work hard party hard. The most enjoyable part was the customer service, interaction with people. Enjoy your job and you will prosper.
Assistant Manager in London
Mostly busy environment but also fun
They provide you with good training in coffee quality. If you follow the company standards you can become a good barista. You have the opportunity to grow in the company. The salary is not so good but a good point to start the hospitality career.
Store Manager in West Yorkshire
Not worth the stress
I was a good manager, there for 4 years. It was the most stressful 4 years of my life. Time I'll never get back. And no card or recognition when I left. I was in a good support bubble with my area of shops including my area manager, but they had their favourites/cliques. High turnover of staff due to hard work, only one 20min break every 6.5 hours. Too much pressure on waste&scorecards.
Shift Leader/Barista in London East, Greater London
Depends where you work
I worked in the London City Airport branch and initially had high hopes when the training I had was great. Training took place in their purpose built training shop in London as was a great way to get used to the equipment before your first day. No throwing you in to the deep end. However, upon arriving to the store, it was a different story. Pretty much everyone hated working there including the manager. Any difficulties or complaints were not dealt with and the manager hid away from confrontation. This was apparent from day one. The work itself was fine and despite being in an airport, we had loads of regulars are were able to interact with the airport staff which made for a diverse working environment. I had a few opportunities for promotion and the training for those were great. You come away feeling really empowered, but my branch did not nurture that enthusiasm. My passion was soon depleted. Hopefully other branches are better at encouraging their staff.
Not the best company to work for.
Starting very early, setting up bar and doing cashing up procedures then serve for generally 9h with a miserable 20min unpaid break where if you have enough time doing the stock orders while you eat.They teach you enough managerial stuff tho, nothing useful for the job you're going to do on a daily basis at Nero but good enough to be taken on board from other companies.