duty manager

venue manager

chef

server

bartender

Australian Venue Co.

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this company will give 38hours full time contract but you have to work at least 45hours without extra payment.

and also if kitchen hand have sick leave, you have to washing dishes. 

not available to work one place, have to cover other place they have.
 
a typical day at work
 once kitchen hand were sick, super visor asked me to say not available to get sick leave, if I accepted, I do washing dishes.

what you learned
 In Brisbane, employers don't have to follow fair work rule.

management
 It is just my opinion, they just want to make money. Don't really care about relationship. 

workplace culture
Don't really care about relationship. 

the hardest part of the job
Down payment. If they pay properly, I might work more than 2 months. but they rejected right payment on contract.

the most enjoyable part of the job
 Co-workers was good but all employees worked with me resigned.

Mixed bag across different venues. Longevity within the company isn’t because of AVC itself but the often passionate team members you work beside. 
Host of issues with dated and offensive management from middle-upper and upper management roles. 
Working over acceptable hours (45pw) are not paid and team members feel pressured not to conflict with award and employee rights. 

Sadly many venues operate simply to survive week to week and training opportunities are only available from often chronically overworked AVM/VMs (ie: there is no training).

I will say anyone that has spent enough years with AVC are most likely extremely resilient and have many useful protocols drilled into them that are helpful in future roles.

Working at Browns Plains hotel was very different to other hotels I’ve worked for, at first I was promised big things, including a chance to grow and learn management. I ended up being trapped doing only gaming closes. After bringing this up to management I was shut down. The management were also very slack and enjoyed having a power trip. If you have the experience there’s nothing hard about this type of work, and under the right mentor you can learn heaps. The most enjoyable was definitely the banter with the regulars and friendships. You also don’t get much of a discount on food and beverages compared to other companies. 

After 8 years working in the same venue, I've seen things go from good to bad to even worse. In my opinion there is no actual consideration for the people who are actually running and working at their venues doing the hard yards to bring in and satisfy the consumers/customers. constantly cutting hours to minimise wages but still expecting staff keep up and do the jobs required without the appropriate team/numbers. I get along with all of my kitchen team members, but we are all feeling the pressure and frustrations from higher ups with no clue what we are actually dealing with on a day-to-day basis, just to keep their venue open. 

What is the best part of working at the company?
Unorganized middle and upper management. High energy expectations for staff with low expenditures for labour.

What is the most stressful part about working at the company?
No clear or direct communication. 
Minimum support offered to core teams.

What is the work environment and culture like at the company?
Terrible culture of us and them. You're a number not an asset. 

What is a typical day like for you at the company?
Tiring and long with little assistance

What is the best part of working at the company?
The company offers career growth, trainings and competitive salary package.

What is the most stressful part about working at the company?
To Monitor and  Control  everyday Operations

What is the work environment and culture like at the company?
Seriously performing the job on busy fun environment

What is a typical day like for you at the company?
Almost everyday doing all day dinning and weekly Stock take

Most of the time you wouldn't even be aware that your venue is part of the large pub chain. The good thing is that the company hires and trains new staff and helps you get into the hospitality scene. 
Working as a manager can be challenging though as in some venues some were known to work 150 hours a week. 

Venue manager gets too stressed out and cannot handle the pressures of the job, has a breakdown every other week. Completely understaffed venue, and overworked staff who are under appreciated for the work they do. The company does not care about their staff, they just care about money and numbers on a spreadsheet,  with no regard for how understaffed their venue is and will overwork their employees until they drop. 

i've applied by handling resume to find out weeks later that i have a job at the cleveland sands staff are mindful and helpful i'm happy to work with aus venue and have a great success with my future it's such an amazing experience at the venue especially with the kindness of the managers who are always there to support me and assist me 

What is the best part of working at the company?
Working with different people from different back grounds

What is the most stressful part about working at the company?
Constantly trying to crack down on labor

What is the work environment and culture like at the company?
Depends on the venue you work in

What is a typical day like for you at the company?
Stressful, tiring, not pleasant

Top Job Titles	Average Salary
Duty manager 52 salaries reported	$76,719 per year
Venue manager 85 salaries reported	$93,300 per year
Chef 14 salaries reported	$73,214 per year
Server 7 salaries reported	$47.21 per hour
Bartender 5 salaries reported	$39.90 per hour

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