grill cook

restaurant manager

server

kitchen team member

front of house supervisor

Hogs Breath Cafe

I worked at this place during my last years of school. I found the management to be particularly difficult and inconsiderate when it came to my work availability as a minor. Furthermore, I was accused of lying when it came to needing time off due to a family holiday. 
My main issue is the pay and lack of penalty rates. After three months probation you are promised a refund of the cost of the uniform. I never got it. For the 15 months that I was employed there, my highest wage was $12.39/hour, with no penalty rates for Sundays or public holidays. As I later found out, a male colleague who had worked there for 6 months less than I, was being paid $20/hour. A true example of the wage gap. 
 A typical day at work included greeting customers at the door, seating them and getting them drinks and entrees within a set time. Each waiter/ess was in charge of their own section, which rotated every night. Good communication skills are needed to work with both the kitchen and the customer. The work itself was enjoyable, apart from the occasional grumpy customer but that is expected. Most of the people I worked with were great, and we got along well. The job culture itself was fun, and we could all laugh about mistakes or grumpy customers together. But the underlying bad management ruined it for me. 
The hardest part of the job was dealing with customer complaints. Reactions greatly varied, some people were very apologetic, while others can be downright rude. Also, sometimes big groups or kids left behind disgusting messes to clean. 
The most enjoyable part of the job was the people, colleagues and nice customers. 
Although the job had good aspects, I personally would not recommend anyone work here. I think they exploit young people looking for their first job and who are too scare to speak up about unfair treatment.

The staff turn over is ridiculously high.The owner and managers don't bother to train new staff, and than passive aggressively make fun of them in the group messages where they send through the roster, which is appalling and disgusting. Not only are you likely to be highly criticised but if you're looking for work all year around, this is not the job for you as there's no shifts in winter. You're likely to get a lot of "on call" shifts which mean that you have to call up before your shift and see if you're needed which is frustrating and a waste of time. Yes, you're likely to have a higher rate of pay than other hospitality jobs, but you're required to be available for all public holidays, mothers/fathers day and most definitely christmas holidays with no extra pay/ higher rate and/or any appreciation. You're also basically required to have a 24/7 availability. You have a 2 hour minimum shift time, but you may be asked to wait to start, which could be an hour or more. You must also be able to waste your Saturdays and Sundays waiting to start and after working your 2 hour minimum, you will most likely have to wait a minimum of 2 hours on break before starting your second shift (which also may be delayed if it isn't busy) You're also required to complete online training in your own time, don't expect to be paid for it.

Personally I found it to be a fun workplace. The job itself was stressful, fast passed and very physically demanding. 
We would start the day with a small meeting to inform us about what needs to be done and who is to do it. Throughout the day/night we will serve food drink and at take new orders from multiple people at the same time. We would end the day by clean the whole restaurant and count the till and the start all over again the next day/night.
The manager was strict and at time quite harsh but at the same time  fair to everyone and treated us as equals.
My co-workers were friendly and very helpful we would often help each other out if we were struggling to keep up, so they were all round nice people.
the hardest part of the job was keeping up with the fast pass of the restaurant but you always had some to help you if need be.
I would have to say the most enjoyable part of the job was knowing that I have worked hard and rightfully earned the money I am paid.

Not a good place to work. Average management but didn't like the owner. They would send you home after 2 hours, and would always try and get you to leave after 1 hour. Split shifts so you would work 2 hours at lunch and then 2 hours at dinner, but the driving to and from work would waste your whole day. The BOH to FOH management was not up to standard and the customers were always rude because the staff were not trained so they couldn't provide great service. There are no weekend rates and low pay compared to most restaurants. You would work almost every day but your paycheck would be low because you had low hours. Workplace culture wasn't the best and most people didn't get along because it was a stressful place to work. When the owner was there most people would make mistakes and be stressed because the owner would yell a lot. The food wasn't the best so customers would complain all the time. Stressful delivery service and staff had to deliver food. 

most disgusting Manangment and Owner. 
owner would complain about staff members to other staff members which created a toxic environment. I was expected to run a whole kitchen without the job title or pay to support it, all while being pregnant. Working 6+ hours straight without a break, had to argue to get days off for hospital appointments for pregnancy, in which I would get rostered on regardless of whether i could make it. Owner is too concerned with keeping money for himself rather than paying staff members as more than 5+ staff had complained that they didn't recieve their  payrise that is entitled after 3 months. State of the restaurant and kitchen is atrocious and honestly I don't understand how they are.srill open. Kitchen has stagnant water, mould in coolrooms, water leaks through the electricity, and to top it off they don't even bother with food safe cleaning products because it's too expensive.
stay away from this company whether it be working here or eating here.

Hogs Breath can be a fun and amazing workplace depending on who managers. I have worked at 2 and they have both given me completely different thoughts on working for this company. Pay isnt great unless your minimum a supervisor and even then when you work your way up to management the amount of hours your expected to do is a little crazy. Welcome to hogspitality i suppose. I loved the customers and i always tried to make the environment fun and exciting playing games with the staff at the first hogs i worked at and i loved it. The second one i worked there for a couple of months and quit. Owners were more money percentages and everyone hated working there. It became very toxic and if you dont love where you work then no one will perform well enough to make your business grow. At the end of the day its a great place to work at if you find the right owners to work for :)

Days at work can be complicated sometimes, I achieved so many goals at work though. You learn great customer service, you make new friends, some staff are not so good, they expected me to do most things for them when i was working there. The management is excellent, they didn't put so much effort into looking after our staff though, they were too busy with their "relationships". My co-workers are lovely, they put effort into looking after me as I did for them. The hardest part of the job was keeping all of the customers in the resturant happy, teamwork and communication was always the key though! No matter how stressed you're, you feel great at the end of your shift.
The most enjoyable part of the job was finishing work.. Don't we all feel good afterwards? :) Seriously though, the most enjoyable part of my job at Hog's Breath Caf'e was looking after the customers. I miss the staff and customers, it really does bring back memories.

working at hogs breath was a routine. preparing the food in the morning before service and then cooking and serving the food to customers. However, the kitchen was always very hot and humid, and it got tiring to work in. within the time i worked there, I learned how to cook with the oil fryer, serve plates of food, clean floors and appliances and how to work a kitchen dishwasher. The management was mediocre, but sometimes i felt like the management didn't care about their staff and their customers. I enjoyed working with my co-workers as I feel that i got along with them as a team and as a person. The hardest part of the job was simply getting everything cooked and washed on time, so it wouldn't upset customers and management. The most  enjoyable part of the job was getting everything accomplished quickly and efficiently.

During a typical day at work I would attend to the Bar, serving a numerous amount of different beverages as well as placing food orders. I would sometimes work on the floor, tending to tables/front door/kitchen etc. From working here I have increased my knowledge of bar work (cocktails/spirits/wines). I already had previous knowledge of floor work and mannerisms, however each place is different. The hardest part of my job is trying to live week to week on $17 and an average of 4-6 hours a week. As a University student money plays a major role in my life and is beyond important! I think the most enjoyable part of my job is the nights we have to dress up for a special occasion and also interacting with other staff members and the regular customers with whom I've but a relationship with.

Was advised that I would be put in 2IC position with 5 hours per day Monday to Friday. This was far from the truth. Management culled my hours on the computer in front of me as they needed them for other workers. Left the role after a week. Will need to instruct Industrial Relations to get my wages as management keeps making excuses even after they forgot to add the hours I worked to my wages. Management is aggressive and dismissive, won't pay me and are withholding my wages because I didn't have enough money to travel to drop off my uniform. It was nine hours of work and the carry on has been outrageous. Would never work for this type of business again. No one has control and continues to pass the buck. 

Top Job Titles	Average Salary
Grill cook 1 salary reported	$54,369 per year
Restaurant manager 1 salary reported	$66,980 per year
Server 1 salary reported	$38.64 per hour
Kitchen team member 1 salary reported	$33.69 per hour
Front of house supervisor 1 salary reported	$34.01 per hour

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