Greene King is one of the country’s leading pub and brewing companies. We manage and lease 3,035 pubs, restaurants and hotels across the UK – and have been brewing award-winning ales for over 200 years.
EXPERTS IN HOSPITALITY
Combine all of our great pubs, restaurants and hotels with our exceptional levels of customer service, and you get an organisation that knows how to give people exactly what they want.
Whether it’s Hungry Horse, Loch Fyne Seafood & Grill, Old English Inns or one of our Local pubs, we have a reputation for providing outstanding value, quality and service to our customers. These include pub goers and hotel guests, as well as licensees, supermarkets and national pub chains.
Every day we aim to provide the best in hospitality. From making customers feel welcome to preparing food they can’t resist, we’re continuously raising standards within our business – and taking the rest of the industry with us.
HOW OUR HERITAGE LIVES ON
Our story goes back to 1799. That’s when a man named Benjamin Greene moved to Bury St Edmunds in Suffolk to set up the Westgate Brewery. He was carrying on a proud tradition of brewing in the town that stretches all the way back to 1086.
Ever since we first opened our doors, we’ve been looking for ways to refine the traditional craft of brewing. The result? Arguably the finest range of cask ales in the UK.
Our business may have changed in the past 200 or so years, but some things haven’t. The passion for quality and service that drove our brewing ancestors, drives us still. It’s our heritage. One that’s been passed down through the generations and that will carry on for generations more.
Boring and ineffective business
A job that requires no challenge, and therefore not a workplace worth staying at. Those who find the job a challenge will inevitably do well, as their commitment to overcoming challenges will be mistaken for aptitude.
Long hours, no work life balance.
Being a “Chef” at Greene King pubs is mentally draining and you don’t really have a good work/life balance.
If you can handle the unforgiving fast paced kitchen environment go for it but I’m sick of it after only a month.
i absolutely loved the job but what was a downfall was the managers, they spoke to their staff like poo treated them in a disgraceful manner and tone.
never appreciate or praise you just always drag you down, and criticise and no work you do is ever good enough.
i do not not recommend working here.
they also underpay you as well and take hours off what you work!
bad place to work
not the best place to work, get paid under minimum wage , never given a meal on break even tho we were told we were allowed one, stressful, don’t feel supported by managers
Overworked under appreciated
This was a nice place to work when it first opened, over time and countless new managers and cutting hours and over working good workers all for profit based it ruined the company and the morale of employees. They expect you to do the role of 6 people just so they can make bigger bonuses and when you complain they give you two hour a week shifts.