OBrien Group

Great casual job with a great deal to be learnt.
No room for advancement.
No loyalty to long term employees.
Training new employees was the best part of my job besides the customer service.

Typical day at work is busy, which helped me learn various skills to cope with the situations. Management changes as i move from section to section in the stadium. Wide range of cultures. The most enjoyable part of the job was working with the other staff and being able to get everything to the customers.

I worked on the weekend and me did cashier role and kitchen hand role
I cooked cheaps, and chicken nuggets as a kitchen hand
I sold alcohol as a bar tender
I did customer service when I worked as a cashier
and the end of the shift we clean the Kiosko so we trew rubbish and we cleaned floor.

usually first three hours working and 20-30 min break depending on number of customers. They help us when we are stuck on something when you first work there. Cater to your needs especially when you begin to feel ill.

Happy with working hours and salary. Overall the O’brien Group is flexible with attending shifts which allows for good work life balance especially balancing my uni life

we have to the all the server food before de game star.
Check list the all the food we will need for the day and be smart when we have to make a food in busy time.

Also we have to check all time what food we will need and we have to talk with the supervisor if some food is not enough.

Management and supervisors treat retail staff very poorly, speaking to bartenders also very poorly to the point of swearing at them, it's in the culture of the company 

Nice environmental. 
Provide recycle. 
Not too much shifts available 
I learned how to make drinks, how to use the cashier.
The hardest part of the job is to deal with drunk people.
The enjoyable part of the job informal workplace.

Good to work with them. Some of the management needs better communication skill talking to staff. More training to be provided on weekends. Where anyone that can get the should get there

Started as a cashier and understood how the cash is handled then entered in the kitchen as a chef and loved the work and challenges that come on a daily basis.

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