event planning manager

line cook

Peter Rowland Catering

Fast paced environment, great team, management leave a lot to be desired. Not a professional management and HR team, not organised, very messy company. 
I had many issues with the management team, not following process, procedures and making up the rules as you go. 
No job progression, even though promised in the interview. Many things shared in the interview and never any of them followed through.
The interview was more of a sales pitch than anything else. My time there was not pleasant and myself and the staff were taken for granted, bullied and ridiculed. 
No help from HR either to fix any uneasy situation.
Its a shame as it is a great company with a great formula, but the above really lets the brand down as well as the team, who all worm really hard and make it look great.

Peter Rowland is a catering service, that holds high expectations of their staff it is essential to be; punctual, well presented, to maintain a positive attitude, and to learn on the job. There are always briefings and debriefings at the start and end of the shift, Peter Rowland has a strong focus on providing personalized service to customers, as well as running smoothly as an efficient team.The management at this catering service are often strict, yet they ensure that function events run accurately, and that skill level of staff is matched with job difficulty. The co-workers are friendly and helpful, the more experienced workers are often required to instruct the newer workers. The most difficult part of this job was the long hours of fast-paced work, while the most enjoyable aspect was interacting with customers.

Working as a senior functions manager for PRC at the NGVI and NGVA as contractors makes for an interesting days work. Typically i would be making sure the events we have are correctly staffed with the right skill set. Making sure sure all equipment has been ordered for FOH and BOH. Planing for up and coming events and attending meetings discussing any issues we may encounter. Managing events from start to finish. Being contractors the hardest part would be working in the time frames set by the gallery as it is a public space during the day. The team at the gallery has a fantastic team mentality so we all work well together to get the job done. The most enjoyable part has to be the execution of the small and large events we hold here and getting the fantastic feedback for a job well done.

If you end up working functions it will be difficult to get shifts and also to make friends. Of course the workplace is not just a place to make friends but some people might not be inclined to a workplace which doesn't emphasize strong social connections between coworkers.

For a girl, either hit the gym and lift more weights or you might struggle during table service. Some dining events will see you carrying 7 plates of food.

If you can acquire a position at a permanent venue then thats superb. The money is pretty good and cant complain when theres free food. Of course you have the choice of picking up certain shifts, when it suits you so it provides a great deal of flexibility.

This company is effectively finished. What was once a dominant force in catering has been reduced to a hollow shell of its former self. Leadership is fundamentally out of touch with the realities of the business, and there is no evidence of competence at a strategic level.

There is no vision, no meaningful investment, and no appetite for change. The organisation is stuck in a cycle of stagnation, coasting on a reputation it no longer deserves. Operational standards have slipped, morale is low, and there is no clear direction forward.

At this point, it is difficult to see how the business can recover. Without a complete overhaul of leadership and a serious injection of capital and strategy, the company has no realistic chance of regaining relevance in the market.

I've personally had a great time at peter rowland catering. I have spent a lot of time working various functions and events, and I have found that its been great for developing team working and communication skills - especially seeing as every single shift is different from the last (location or type of function). I would highly recommend for anyone trying to learn a high standard of hospitality and customer service.

I am working major events at Peter Rowland, where the typical day is getting everything ready for the busy day ahead including: stacking drinks shelves, re aligning cutlery all preparing for lunch.
Around lunchtime, would include working behind the bar serving drinks, consistently making sure each person needs anything. The most enjoyable part of the job is interacting with the patrons and meeting new people from Rowlands. Hardest part of the job was initially dealing with unsatisfied customers and complaints, but that is part of the job and I learned to deal with issues more comfortably through experience.

a set work position on the day at work if its work overload management brings in more workers so it lessns the pressure of work load I learned working for a big catering company is suited for me the management is excellent understanding non discriminative and supportive everybody works well togeather the hardest part of the job is go from start to finish for 8 hours as the venue is high crowd capacity work the most enjoyable part of the job is you do the one job as a server all day which is non stressful being there is large crowd I like the peole and the ecitment of Flemington races happy inviroment

Too much expected of full time staff, unrewarding salary (in fact no increase in last 5 years of employment). Expected to do more for no extra reward. Overall an extremely mentally & physically draining experience and financially unrewarding fir the unappreciated efforts that were put in. Team I worked with were great, upper management from head office were not.

Despite the staff is very friendly and are able to offer their help, the shifts hours are very short and the shifts are very casual. It is normally twice per month, that is not worthy for a student looking for working more time as a part time position.

Although the short and casual shifts, and the low salary per hour, I have learned a lot since I started working with them.

The hardest part of the job is standing for long periods carrying the drinks.

The most enjoyable part is the capability of communicating with clients or guests while you are giving a customer service.

Top Job Titles	Average Salary
Event planning manager 3 salaries reported	$75,000 per year
Line cook 1 salary reported	$73,234 per year

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