kitchen manager

chef

café manager

assistant manager

manager

Dôme Coffees

I would never recommend anyone works here! Employees are punished for needing time off and forced to work extra hours to “make up” for time they had off, even if for a medical or family emergency, they have no consideration for their employees physical or mental health. They underpay their staff, I started on $12.35 as an 18 year old “trainee” although I’d had 2+ years experience in the hospitality industry, when I progressed from trainee to level one I was paid $14.50... this is the most I was paid while working there. Another reason I don’t recommend working here is they have absolutely no work-life balance, it is understandable that hospitality workers are required to work on the weekends, but as this workplace favours certain people, those that aren’t favoured are forced to work 9+ hour shifts both Saturday and Sunday every weekend with no weekends off, they also punish people studying and expect them to work more hours than they are available for. Overall this workplace is unethical and management have no morals or respect for their employees

It depands on what time i start; if i do a 6am start i will finish at 2pm and i will run through couple shots of coffee through the machine, turn everything on set up outside tables and chairs, make coffees and/or cold beverages and cakes and muffens, take orders. if i start at 7 or 8 and finsh between 2 and 4 and I will run food, hot and cold beverages and cakes, cover opening barista while they have their break. and if i start at 10, 12 or 2 i will be on until 6, 7 or 8 depending on day it is, i will be on floor running food, hot and cold beverages and cakes, around two i will hope onto coffees and start doing coffee close which including stocking up milk, coffee trays and jugs for counter staff, teas etc clean and wipe beanches down and clean milk line then start to clean the coffee machince.

Co-workers they are from all different countries, so you learn new things from other people. 

The hardest part is trying to run everything out to people without it going everywhere and clean tables. Enjoyable part is getting to know your regulars and whats going in their life.

Constantly understaffed, which makes for a very stressful work environment. No penalty rates, due to an enterprise agreement written up in 2013. So despite literally doing twice the amount of work on weekends, the pay is the same as a weekday.

Once you become supervisor, you are not consistently paid as supervisor. On occasions where you are understaffed, and there is no choice but to have two supervisors working the same shift, only one person is paid as supervisor, while the other is paid as a level 1 attendant.

This happened to me on countless occasions where I would be supervising the entire shift, but the other supervisor that arrived late and left early was compensated as supervisor, while I was compensated as a level 1 attendant.

The food is all bought in pre-prepared or frozen, and of poor standard, Frozen lasagne which is microwaved to order, frozen soup microwaved to order, scrambled egg out of a bag, scones out of the freezer, mac and cheese out of a bag from the freezer, bits of steak that are more like a tyre than steak, battered fish thrown in the deep fryer from the freezer and cooked to death just to make sure it is defrosted.  Treated like idiots by management, manager often flew off the deep-end, screaming at staff in front of customers, even had one customer stand up for a staff member who was in tears. Would not recommend working here or even getting a coffee or food from here.  Management is toxic.

Worst job I’ve ever had in my life, head office is so horrible and have no soul or human decency... Report problems to them and they say you are the problem when you clearly are not. Management is just as bad, supervisors are awesome but treated like dirt just like all staff.
Starting PAY at 12.35 for an 18 year old, I got paid more when I was 13 in fast food. 19 & a half and still on 15.50... horrible pay and little to no proper training, always thrown on the deep end
/will end up doing 16 hour shifts as people call in sick and you won’t even get a Thankyou or an extra break, do not work here it’s horrible

Very toxic environment, upper management were not interested in looking after staff. Supervisors were put under horrible pressure with long hours. Very stressful, food quality terrible, treated like morons. You report gross And dangerous behaviour that could result in food poisoning Or staff injury from staff and nothing gets done. Promised promotion and never happens until they desperate. Had staff in tears on a daily basis. Changed rosters without checking with staff. Changed hours worked if did overtime or couldn’t have a break so didn’t get paid what you actually worked. 
Could go on all day, but no point, avoid if possible.

You work your behind off, to please those morons at the top of the table, whom expect targets for which cannot be met.  Promise you all sorts of promotions, only to put you down.  Internal bullying. Games of favouritism, usually based upon how revealing you dress, or how much you tend to the managers ego. Shocking menus.  Very on the customers side, even when you have followed protocol down to a tee, then give you a written warning.  Slot a manager in place, for which Michael Jackson's chimp has more intelligence than the person in charge, sales slump, then come up with a flimsy story to offload you.

What is the best part of working at the company?
Great senior staff to work with and nice customers

What is the most stressful part about working at the company?
Too many young staff messing up the shift

What is the work environment and culture like at the company?
All the stress on senior staff as they hire young staff who are not enthusiastic for their role.

What is a typical day like for you at the company?
Busy but short staff   due to call in sick or simply no show.

Worked at dome for few months but left due to finishing my studies and also became toxic. Only enjoyed working there due to the amazing staff who I made friends with  

**WARNING**I would never recommend working for this company. There is constant bullying and harassment that goes on and either management or head office do anything about it. The worst company I have ever worked for and I highly recommend you do not even consider applying for a job.

Top Job Titles	Average Salary
Kitchen manager 1 salary reported	$57,500 per year
Chef 3 salaries reported	$55,000 per year
Café manager 1 salary reported	$67,500 per year
Assistant manager 2 salaries reported	$58,250 per year
Manager 2 salaries reported	$85,000 per year

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