assistant hotel manager

assistant manager

head chef

gaming manager

venue manager

ALH Hotels

As part of the original company Austotel in the late 1980's I was employed as a Front Office Hotel Receptionist and PA to the hotel manager within weeks of arriving from England.

Front office reception included organisation of travel and accommodation for guests and management, preparation of their respective accounts and reconciliation of debtors and payments. I also supported the duty managers in the nightly balance of monies and safe holdings.  Reconciliation of monies and accounts were the most enjoyable part of this job.

During my 18 years with the company I worked for 3 years within the payroll department as a payroll officer which entailed collation, extension and entry of hotel time sheets using the Micropay Payroll System.

With the merge and change of name to CUB (Fosters Group) I was transferred to the head office and managed the front office area with my co-worker. 

ALH Group separated from CUB Fosters, I transferred to the sales team however ALH group asked for my return as their Front Office Manager/Deputy Office Manager. 

I remained in this role for quite sometime however they relocated to far South Brisbane and after 3 years of travelling I longed for a job based in the City.

First off, the casual staff were usually really good to work with, made some great friends working in this company. Meet great patrons and some interesting conversations. Good atmosphere during UFC and events. 

Down sides 
My pub had 3 different venue managers with 8 months, the whole management team was constantly being changed. At first they seem alright but after a while you start to relax it was all a lie. 
Managers cutting hours without notice, changing rosters of the current week without asking or letting anyone know, expecting you to be available 24/7, and if your not, boom, cut your hours for the next few weeks or treated poorly because you could cover.
Expected to work 3 different roles, gaming attendants working in the bistro and or bar because they don’t want to roster someone specifically for them. 
All jobs and maintenance was expected to be done on the night shift, but even through it was more busy during the night. 
Managers sat in the offices watching cameras.

Everyone felt like we were constantly being watched

This is not a bad job, i very much liked being a bar tender at the pub. 
management needs to change, not cut hours and complain when things aren’t getting done. 





Management is what ruins the workplace there, and what causes a lot of the staff turnover, cutting peoples hours and such , clear ego trip going on and just such a toxic workplace environment. They take out their incompetence on staff and don’t provide any sort of management to them, they are generally negative with nothing nice to say. I would not recommend working here even as a minimum wage job there are much better places out there. It’s just not worth it because of the managers. The staff however are Great and friendly, and will make it worthwhile for the short time you will probably work there. The management tactics border on bullying and victimisation , if they aren’t already. There is a lot of stuff wrong about this place that if looked into, would probably get them in heaps of trouble. You are expected to do insane amounts of works, as the managers like to spend as least amount of money possible. Which makes the workload unbearable for the few staff they have on there. Stress and mistreatment is the biggest factor in why pretty much all the staff leave. 

The company demonstrated poor communication and a lack of professionalism in how my employment was handled. I was effectively terminated without any clear notification, explanation, or formal confirmation, which left me confused about my employment status. This level of miscommunication is unacceptable in any workplace, as employees deserve transparency and respect, especially regarding something as important as their job security. There were no proper discussions, written notice, or opportunity to address any concerns before shifts simply stopped. This not only reflects disorganization but also a disregard for basic workplace standards and employee rights. Good management relies on clear, timely communication, and this experience showed the opposite. The situation created unnecessary stress and uncertainty, which could have easily been avoided with simple, direct communication. Overall, the company’s failure to communicate effectively highlights deeper issues in management and accountability, making it a difficult and unreliable place to work.

Working as a bistro attendant at ALH Group offers a dynamic and engaging experience within the hospitality industry. The company provides a supportive environment for employees to thrive, with comprehensive training programs ensuring staff are well-equipped for their roles. ALH Group fosters a culture of teamwork and collaboration, promoting a positive work atmosphere where every team member feels valued and respected. As a bistro attendant, you have the opportunity to interact with diverse clientele, honing your customer service skills and gaining valuable experience in food and beverage operations. The company's commitment to excellence is reflected in its high standards of cleanliness, efficiency, and professionalism. Additionally, ALH Group offers competitive benefits and opportunities for career advancement, making it an attractive choice for individuals seeking growth and development in the hospitality sector. Overall, working as a bistro attendant at ALH Group provides a fulfilling and rewarding employment experience.

Had not a great experience always stressed but i was happy to work and produced good professional results not only taking the responsibility after head chef's absence but looking after kitchen chefs,rostering staff,ordering,stock taking,cooking ,training new staff and many more things which require day to day job.I looked my self as a head chef after a good 8 years of working experience in various restaurants but left the sous chef position because head chef would not appreciate the work i do,always gets pushed and fake behaviour.i decide not to work for them after october 2020 working long hours affected my health and I was diagnosed with thaiorid.

I love the atmosphere of the BWS drive thru, enjoy & get along well with both management & fellow co-workers. We know when its time to chat and when its time to get on with the jobs. I also love the daily contact with customers & getting to know the regulars, and knowing what their order is.. I have only been working in the current bottle shop as a fill in for the past 4mths, and I would love to make it a more permanent position. I am also learning so much about wines which i never knew before. I find that each shift i always learn something new. Management are always friendly showing me knew things all the time and are always available for any questions I may have. I think the hardest part of the job for me is the learning of how the computer is set up and works, but with the help of co-workers and managers I am getting use to it. I find just about every part of the job enjoyable

A typical day at Wheelers Hill Hotel was chaotic, with poor communication and a lack of genuine leadership. I learned how to stay composed in a toxic, high-pressure environment and to rely on my own standards of professionalism rather than management’s. The culture was driven by favoritism, gossip, and inconsistent expectations, which made it difficult for good staff to thrive. The hardest part was dealing with unfair treatment and management’s failure to support their team or take accountability. The most enjoyable part was connecting with customers and coworkers who actually cared, some of the people on the floor made the job worth showing up for.

ALH is not better than any other hospitality group. Management is disjointed with little communication. You are often alone with management not in sight. At a busy venue, you are payed the same to do more work. Paid rest breaks also do not exist within my venue, and I have never been paid overtime for working over 6 hours without an unpaid break. This job has drained me mentally. I am expected to do much more than just be a bartender. In fact, I am barely behind the bar. The Woolworths group 5% discount, fuel discount, and the 50% venue hot food discount is nice tho. Overall this group is no different from the rest, but they’re all horrible. If you really wanna work in Hospitality, find a venue you like, make sure you like all your co workers and especially management, and are ok with working horrible hours. 
 

All aspects of serving customers from taking orders for meals, serving of drinks to clearing of tables, running the pass, helping kitchen when needed, cleaning and pack down of bar, re setting tables. all of this done withins unrealistic time frames and with no recognition of your efforts. always working with not enough staff and being told that's the normal. more management than floor staff but never can be found. the work culture is that of a very toxic nature with no care from management other than when it comes to there ridiculous amount of pointless training courses. unless your willing to get your gaming licence your hours get reduced to basically nothing but then expected to come for the little hours they give you. not care for peoples lives and that there trying to make a living.

Top Job Titles	Average Salary
Assistant hotel manager 60 salaries reported	$77,191 per year
Assistant manager 57 salaries reported	$77,959 per year
Head chef 19 salaries reported	$88,395 per year
Gaming manager 17 salaries reported	$76,860 per year
Venue manager 13 salaries reported	$98,654 per year

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