Mitchells & Butlers Careers and Employment

Ideal job for students or part timers however if you have a family then you will struggle to make time for them. The company itself isn’t great, the pay doesn’t fit the job itself, very stressful with lack of staff

General Manager in Hertfordshire

on 17 May 2022

Good for advancement to GM

The training systems are very structured. If you do the work you will progress, however this stops at GM level. It is a great place to learn within a very structured environment with lots of support networks available. The hourly pay is being outstripped by the cost of living crisis, but this could be said for a large part of the industry.Once you get to GM level the pressure is on to deliver. The targets are very “one size fits all” despite every business being different and it’s clear where the company is failing its people.So take every learning opportunity available, get a few years of GM on your resume, and then go find a company you’re passionate to work for.

Bartender in Ottershaw

on 16 May 2022

Terrible

No support what so every and absolutely appalling pay, was getting only £6.56 an hour when others my age where’re getting upwards of £10.Left to do everything when it’s extremely busy and was left to close on my own after working there only 2 weeks and was constantly having to fill in for waitresses and help in the kitchen despite being and employed as a bartender. Not allowed to take holiday as was doing 40 hours a week even tho I was only ment to do 12-15 hours a week and most nights I would get out at 12/1 am.

Bar Staff in Sheffield, South Yorkshire

on 13 May 2022

Ok for students

I was able to fit my schedule round my uni life. It was ok. Pay was really bad thought I would be working pretty much full time and taking home next to nothing.

Kitchen Team Member in Bristol

on 9 May 2022

Not the best of places to work for long term.

Good collaboration with co-workers, having fun and support. Big menu and a lot of stuff to keep on top off, but can do with enough organisational skills. Very busy most of the time and you were understaffed, unless the head chef was working in the kitchen. Head chef was a strong chef but with poor people managing skills.Assistant managers in front of the house thought they owned the place and were arrogant. They did not support us at all and they were so competitive like they were working at a different restaurant. They were also slamming the kitchen with orders and then would not take the food because they were panicking most of the time. No flow and the standards were horrible because they would pack the orders all together regardless of how many guests there were or big tables.Salary wise don't expect to get payed anything decent both for hourly and salary.My 2 cents is, good company if you want to enter the hospitality industry, get a feel of how it is to work in a kitchen and if you like it you can do an NVQ. No prospects otherwise, unless you are good buddies with management.

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