Royal Automobile Club Employee Reviews
United Kingdom41 reviews
Found 41 reviews matching the searchSee all 46 reviews
Indeed featured review
The most useful review selected by Indeed
It is a fun place to work. The people that you will meet there are very nice and enjoyable. The shift work that you will do will be difficult if you need to have specific days off as they probably wont accommodate for you. The hardest part of the job is dealing with non compliant customers who wont listen. The most enjoyable part is when there are few to no people around and you get the chance to chat with coworkers.
free meals, good benefits, staff accommodation(still have to rent)
very late or early shifts, either very busy or very quiet.
Was a very nice atmosphere and good place to work. all staff and customers were lovely. Learned a lot in customer service and gained many social skills. Hardest part of the job was dealing with certain customers but overall was a good place.
Really welcoming, a fun and happy place to work most of the time! Although work is not guaranteed which is a shame. Struggle to get home too after a night shift as nightmare with the trains. In the middle of nowhere but a lovely atmosphere!
Free Lunch, WiFi, Shuttle Bus
Early start 5am made sure all area's were covered. keys allocated to all area's complete work rota's, holiday/wage input on computer. On the job training NVQ level 3 in management worked from the bottom to supervisors / managers roll. Also people skills are needed in all area's. The hardest part was to cover all areas when staff were off sick or on holiday and to prioritize the most important area's. I enjoyed working here as everybody from all departments worked as a team.
Good benefits for all staff .
My day consisted of setting up events (mostly weddings), serving those attending this and clearing after, sometimes even setting up for the day after. The standard of service is much higher due to the events being of such importance, which can make it a more stressful job for some
Food and drinks available in canteen, friendly management
Long hours without break, high pressure environment
Shift work which wasn't fully explained at interview Members are hard work and expect far too much Management often hide in their office Expected to stand at all times Shift work and hours were exceptionally difficult
If you like to feel totally unwelcome and you are looking to work in a place where you will work long hours with no tips or rewards until your soul is drained this is the perfect place for you! The word team work there is a joke. This is the first time where I work in a restaurant where there is no communication or help between colleagues. Most of the managers don't have a clue in how to lead a team and spend most of their time gossiping between them or belittling the new staff and the consequence of this is a total mess. The changing rooms are always really dirty and in the staff canteen you have to check your cutlery and glasses to be clean ! The Club and clients are lovely; I wish they had a proper management to take care of this and change the place into a more decent one. The working hours are really long and is definitely a hard job but it will be definitely bearable if you weren't make feel worthless all the time.
The Club, Lovely customers, Kitchen staff really professional
Horrible Management, really rude waiters, gossip rules, dirty employee' s facilities
Politics and protection, friend is promoting friend, clueless fnb management always over budgets, NO TIPS POLICY, long hours, chronic staff shortages, NO OVER TIME PAID very poor and incompetent decisions making higher management therefore huge staff rotation, very poor HR management. Great for Agency staff, great for trainee managers, great for students. Nice members culture and environment, very professional golf management.
It’s been an amazing year to work into the Club, very challenging and interesting. I am an experienced Chef de partie and I believe that today my knowledge and my expertise are strong enough to go to the next step. To apply as a sous-chef. I have worked within fine dining and brasserie kitchens for 5 stars hotels those past 5 years. I have made my skills as a seasonal chef for 4 years from the traditional French restaurant to the international two michelin stars restaurant into the must famous destination of France. I have developed my skills to be able to work under pressure and with a high expectation of quality. I have a constructive and practical approach to problem-solving. I have that dynamic attitude at all times which can give inspiration and motivation to the team.
The restaurant management team is supporting only people who they like, no matter professionalism and great relationship with team and guests. Restaurant team are mostly relatives, which explains the excluding of new team members. Sadly, a great company and work environment.