banquet cook

wedding planner

banquet server

banquet captain

prep cook

Wedgewood Weddings

I was hired at the lowest hourly rate for a prep cook became a banquet cook with no  title change or raise until I was there for a full year and the raise I had prayed for turned out to be $1.50. A full year of my time and dedication and hard work for a $1.50 raise. After my raise my hours were cut down to nothing I had 16 hours in two weeks. I came to management with problems with staff and around the facility but nothing was fixed. Truly only felt welcomed by the dishwasher they ended up pushing out within four months of my career. they hire more people instead of giving current staff who have been needing and begging for hours they would rather give new people hours. This whole operation at this location is poor. Front of house is a tight clique including the GM to where if you did something that one of the GM's "besties" didn't like watch out cuz now you're on thin ice and will consistently be watched. I got punished for leaving early a few times because my father was in the hospital even though I had fully completed my duties for the day. I was told i did a good job once within the full year which was at the end of my career. God forbid you call out you will probably be written up. If you ask a raise as kitchen staff you will be handed a server uniform and told this is how we can help you but its not within our budget to give you a raise. Meanwhile one of the captains was promoted 3x and given a raise 3x within 6 months with no consideration to the rest of the staff. Drama. Everything there was all drama because everyone just consistently talked poorly on each other. if you're late by 2 minutes you'll receive an "ETA?" text or call. God forbid you're later than that you will be receiving a long talk on how you don't live up to their standards when many times i have seen most staff coming in late with no punishment, including the lead chef sometimes coming in up to 4 hours late. They refused to bring me on as full time even though that is what i applied for and got hired for was FULL TIME PREP COOK which turned into me somehow being prep cook, banquet chef, dishwasher, babysitter, and maintenance. But i was not paid properly for having such job titles. i was told i had PTO hours, more specifically 44 hours of PTO to where i found out only after a year that it was paid sick leave that somehow I was unable to put those sick hours in on my own and had to ask the gm to help me to do so and then to just find out that my sick time was not approved. To anyone who applies here good luck! I tried to get the right size uniform after receiving pants that were 3x too big and was told i would have to spend my own money to take my work pants to a tailor because they refused to get me my proper size.

A typical day as a BOH or FOH employee is you will be hired expected to already know what to do without any training what so ever. The company does not offer proper staffing, training or equipment to succeed. Most of the time there will be two weddings going on at the same time without enough plate ware or silverware to cover every guest. 
The general managers are not required to post their own schedules to anyone, which in result means that they can come and go as they please and take advantage of unlimited PTO, unlike any other employee. You will never know where they are if you need help. GM's offer absolutely no training or support for their staff. They have no presence on the floor during events and most likely not even in town. The upper management does not regulate the middle management because it's so hard to keep people in the company. 
Over 75% of the staff will most likely only typically work once a week for events and have no idea what they're supposed to be doing. The overall mood is miserable and it all starts with the GMs' condescending and bad attitude toward everyone. 
In one year of working for Wedgewood, over 99% of the entire staff quit or got fired multiple times! This is a Sink Or Swim company with no training! They hire teenagers at minimum wage and treat them terrible if anything goes wrong during events while the GM's are always on vacation or sitting in their office doing nothing to make the company or employees better. 
Overall the company's owners have good intentions and have created a great thing. Unfortunately the company is growing so big that they just rely on the "General Managers" to feed them whatever sounds good and allows the self conscious GMs to look like they're doing their job.  
This company will use you up and spit you out!

Working here has been a really fulfilling experience. A typical day involves working on a variety of projects and facilitating meetings, which keeps things interesting and fast-paced. I’ve learned so much—from sales and coordination to general problem-solving and adaptability. The management team is fun, supportive, and truly caring, which makes a big difference day to day. The culture is one of the best parts of the job—it genuinely feels like one big, happy family where everyone is rooting for each other. While the workload can be a lot at times, especially during busy seasons, the people you work with and the energy of being in the hospitality industry make it all worth it. The most enjoyable part for me has definitely been the relationships and the positive atmosphere that comes with being part of such a committed, passionate team.

For a corporation that has boiled weddings and events down to a science, they could definitely use a course in ethical labor practices and employee appreciation. 
I arrived at Wedgewood after an apparent mass-exodus of catering managers and other staff. Within two days, I had figured out why. Upper management is motivated to cut corners in order to beef up their bonuses, resulting in understaffed events, catering managers being forced to pick up the slack, and the entire operation suffering.
Catering managers are expected to take meetings all day, whilst communicating with vendors, clients, preparing invoices, answering emails, creating and following up on tasks, and then coordinating events by the end of the day. It's a hectic role with little support and with a skeletal staff, the pressure is even higher. Work/life balance must be asserted, or this job will take over your life.
My location was struggling prior to my arrival and I did my best to help as much as I could with the tools and experience that I had, but it was still met with dissatisfaction from the GM and Regional manager. It seems they're willing to cut off their nose to spite their face.
Additionally, management are incredibly vague about benefits and pay, and they get cagey when you ask about it.

Starting the job they sell you on everything available to you, but training isn’t done properly in any of the departments. So you just learn the job as you go and do your best and work from your mistakes. 
You can be an excelling employee but keep in mind they will drop your employment for no reason. Because it is a family business, it has its problems like family and so family in management will stop scheduling their family members in lower positions due to outside life disagreements. Also have dealt with a lot of drama while working there and because I was in a supervisor position the complaints would come to me and I’d take them up to my superior so they could go forth and they deemed me being the problem for expressing the employees concerns. 

They say they have an open door policy but they gossip within the company and talk bad about employees they interviewed and hired. They’d put labels on their employees and even go as far as to not schedule them solely on their looks even if they were a great employee. 

I felt very undervalued and underappreciated for the sweat and tears I put into this job. The lack of work/life balance began to take a toll on me, even when I wasn't there. When I did work, I was expected to take appointments every hour from 9 AM-5 PM, all while answering calls, replying to emails and texts, touring and selling the venue, communicating with vendors and doing follow-up tasks with potential clients. I was also expected on weekends to do the same thing and then coordinate later that evening, and I faced a lot of clients who were frustrated with me because my full attention wasn't on the couples getting married that evening since I had been working with other couples all day, too. I think disappointing and frustrating describes it best because they really talk it up to being something that it isn't, and I felt like myself and many others weren't heard by the upper management when we expressed our frustrations. 

At Wedgewood Weddings you will be met with a positive team environment that rewards hard work. There are no participation trophies here! If you have pride in your work ethic and enjoy giving 110% because that is who you are then Wedgewood Weddings is the place for you. Successful team members are those who are social with a purpose. We have fun on a daily basis but also work hard to deliver top tier customer experiences to our communities. Every day is a new challenge that keeps the job interesting and rewarding. Problem solvers this is the company for you! The most enjoyable part of the job is interacting with new faces each day and making exceptional memories for our clients. The rate of growth is exciting and promises new opportunities on the horizon as the company expands. If you are looking for a company to grow with, look no further.  

They will tell you they are hiring you on full time with a garenteed 30 hours a week, but in reality it's 30 on average for the year. You will get more hours during the summer when it's busy, but you'll be working hardly at all during the slow season. They expect you to make food for up to 200 with just you and one other person. The kitchen hours are shared between you the chef and the dishwasher, and they limit those hours HARD. It can be done but the quality of food you make is going to be poor because of how much they try and squeeze out of you during the time you are given. The servers they hire are incompetent children with no experience that don't care at all and have no clue what they are doing. Don't expect support from the uppermanagment they are salary and will just try and leave before the wedding even starts so they take home the big pay check with minimal hours worked, while you work hard and get little pay.

The job is easy enough as you're just prepping for the events throughout the week.  Clients have a batch of options they can choose from when it comes to food choices so its not like your constantly needing to reinvent the wheel when it comes to producing meals.

I've worked at two locations and had zero issues until a new chef was brought in so your experience in the kitchen really just depends on the people your surrounded with especially since its normally a very small team of 2-3  people in the kitchen. The new chef was overly rude and harassed me and my coworkers on a daily basis and management did nothing to remedy the issue.

Every single location I've worked at has had trouble with management and I've heard its a bit of a company wide issue so your job quality  can also greatly be affected depending on who's in charge. Don't expect management to be on your side either when you bring up issues in the work place.

When working in the event industry, it can be hard to lose yourself in the work, to get carried away with the long weekends and all the couples and clients. Wedgewood does an amazing job of making sure it's not just one person against the wedding world. They give you the team, the tools and the guidance that let you work your dream job without getting burnout. The event industry is notorious for burning people out, so many of my colleagues have switched careers after a year. You know you're in good hands when the company is able to celebrate keeping employees for over 15years, especially a company that was able to grow despite COVID setting the world back so much. Don't get me wrong, there are still tough clients, long nights and busy weekends, it can be hard (but not impossible) to get the time off. But getting to work the job I love with the people that not only help me but encourage me has been a game changer. 

Top Job Titles	Average Salary
Banquet cook 22 salaries reported	$24.89 per hour
Wedding planner 2 salaries reported	$27.00 per hour
Banquet server 1 salary reported	$18.00 per hour
Banquet captain 1 salary reported	$26.00 per hour
Prep cook 1 salary reported	$18.50 per hour

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