line cook

sous chef

assistant comptable

sommelier

senior event coordinator

Liberty Entertainment Group

Here I had the ability to work with some of the best wines available in our market and got to taste things I've only dreamed of. It still did not allow me to be able to afford them given my wage and capped hours in the tip pool, but I at least got to try everything I opened. My peers were passionate and knowledgeable, and I learned a lot.
That being said, management is truly despicable in this company. Many events where the division of tips were unclear and sometimes even forgotten about. They adjusted other employees tip structures without informing the rest of the team and lacked explanation when asked about. They demanded a lot from me emotionally, mentally, and physically, and gave very little gratitude in return. They often asked to cover shifts or do shifts in other establishments to help out yet give very little time off. In fact they would guilt trip me for calling in sick or even tell me to still come in for my shift. Very little time off.  Inconsistent or even no staff meals, and inconsistent company discounts that honestly vary from how my managers felt about me. They said there was tasting seminars and wine training to help further my skill set and movement within the sommelier community and CMS/CMS-A, but these rarely happened and I did not receive the educational support that I was promised.
When in a wine buying position, the suppliers that I could work with was limited, and my vendors were chasing me down for payment for invoices. Upper management was very diligent in telling me to adhere to a budget but continuously undermined my ability to do so by purchasing large orders without communicating to me. There is very little time for administrative tasks so I often went over my hours and was gaslit for doing so. Very immature management that would talk poorly about every other employee behind their backs and it created an incredibly toxic work environment. 
This company has run through a large amount of sommeliers and management in Toronto, that should speak for itself.

With the exception of a few good people painfully struggling to make it work within the group, this company is horribly run. 

The owner and his wife are delusional egomaniacs and upper management is highly fragmented, disorganized and constantly busy with in-fighting. 

Everything is done too fast with too little follow-through. Big promises of world-class venues and experiences with awful behind-the-scenes culture. They build it big enough and shiny enough that it somehow works but working with this group has been some of the worst years of my life. I hang on in order to advance my career but the culture is truly awful.

Work here if you love to just barely meet the status quo and get yelled at by a maniacal CEO/Owner, love in-fighting, thieves and workplace chaos.

Don't work here if you're not into an owner who yells and shouts at meetings and sends freakout text messages late at night while he's having wine-fuelled dinners at his restaurants.

In an industry dominated by 'personalities' these  guys absolutely take the cake.

Definitely NOT recommended!

My day normally started around 8am. I was in the office and ready to go right away. The work load was very heavy as I was working alongside the VP of Operations. A lot of the time I was working until 7 or 8pm. My co workers were great however I feel that they were also very stressed out with the workload. The hardest part of the job were the hours, being in the office from the early morning until late evening. The most enjoyable part of the job was being able to be apart of many of the fun events around Toronto. I was able to work a TIFF event where I met Adam Sandler, Robert Pattinson, John Cusack and others.

Though the hours may seem long to some, this is a great position for someone who enjoys a social setting and networking. Those working in a bar/restaurant regardless of location must be able to work in a fast-paced environment. My typical day at work could run anywhere from 11am until 4am - all depending on the event. Liberty offers a wide range of entertainment selection; restos, nightclubs and corporate venues. Liberty, also known for it's largest venue, The Grand, are recognized for their elaborate decor and finest menus. Each establishment has a creative and fun atmosphere. They treat their staff with respect and I'm happy to give them a 5 star review.

Ownership expects perfection, yet the systems and support to achieve it are nonexistent. The kitchen is in disarray, the sales team struggles without clear direction, and the front-of-house operations are inconsistent and reactive. When challenges arise, the Chef is made the scapegoat, as we recently saw when the previous chef—one of the most capable assets the property had—was dismissed despite issues far beyond his control. His departure has highlighted the depth of the management problems; the replacement now requires a full team to cover the responsibilities that one experienced professional handled alone

You get scheduled to work "steward" shifts, which are the private events. The customer is mislead and pay mandatory 18% "gratuity", however the servers don't see any of that. The company/owners keep it. You are also not allowed to tell the customers that gratuity is not included in their bill. 
Servers are also mislead on where their tip outs go to. You tip out as standard to kitchen, Support, etc. The kitchen staff have never seen a tip out.
Overly concerned about labour costs, cutting too early, calling off shifts etc.

What is the best part of working at the company?
Higher than average wages, most of the staff is professional 

What is the most stressful part about working at the company?
You get the feeling you're quite disposable 

What is the work environment and culture like at the company?
Good chance you get alienated if you don't butter the right biscuits 

What is a typical day like for you at the company?
Quite routine - almost to a point of dullness

This is possibly the worst managed company, I'm even surprised how it has survived, well on second thoughts most of the venues are either like a diner on the highway or they serve a particular group of people rejected by the society.

Liberty Grand is a fun place to work and having amazing co workers to work with on daily basis makes your job even better. Excellent management, good Work ethics and well organized chefs which makes Liberty grand such a learning experience and an enjoyable work place.

Highly unprofessional and disorganized. It is owned by wealthy snobs who hate their employees. 

Good luck getting tips at this company.

No benefits. Long hours, no break. no staff meal and no support whatsoever. I would not recommend it.

Top Job Titles	Average salary
Line cook 1 salary reported	$21.00 per hour
Sous chef 5 salaries reported	$28.85 per hour
Assistant comptable 1 salary reported	$43,000 per year
Sommelier 3 salaries reported	$20.00 per hour
Senior event coordinator 3 salaries reported	$49,000 per year

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