From cricket to Mardi Gras, working in a busy stadium is always exciting. We speak to Merivale employees Madeleine Harjono and Ryan Lifson about why they love their roles, the game day atmosphere, and how they balance work at SCG with study and life.
With the footy season in full swing and Merivale taking over the stadium’s food and beverage offering, the Sydney Cricket Ground is really starting to heat up. For employees Madeleine Harjono and Ryan Lifson, it’s an exciting time to be involved.
Harjono works in The Pavilion Dining Room, acting as hostess, waiting tables and working the bar, as well as setting up before games. Lifson works mainly outside the stadium, manning the staff check-in and check-out, with some time inside pouring drinks and swapping stories with punters over the bar. “When all the employees come to sign in, I’m there to say hello and sign them in,” Lifson says.
In a fast-paced job, the sense of community among the staff has really built up. “It’s like working with a little family,” says Harjono. “We work well together, we communicate, we help each other. Everyone there, they start off in specific places but if anyone ever needs help, we just go around and help each other.”
Life in a stadium that can seat over 40,000 fans is never dull. For Lifson, the electricity of game day is what gets him excited for each shift. “The atmosphere is really good,” Lifson says. “Especially at the AFL, I think it’s the best at the moment. For events like Mardi Gras, you have even more people who are excited – it’s great.”
Working during games is fast-paced and exciting, but it’s easy for a tight-knit crew. “We always get an initial rush and during that time it’s all hands on deck, we’re all working together,” says Harjono. “It’s hectic but we always get through and we get good feedback as well from the customers.” As Harjono can attest, the energy of the games is infectious, even for those who aren’t super into sports. “It’s a bonus, getting to watch some games while you’re working,” Harjono says. “I’d been to a few NRL games, but cricket – I get it now. I know the rules, I can tell you what’s happening.”
Like many young hospitality workers, regular life for Harjono and Lifson is busy. Part of what they enjoy so much about their workplace is the flexibility it provides. Shifts are generally during games, which gives employees the malleability and energy of gig work – perfect for balancing work and life commitments. Harjono is at uni full-time, studying a double degree of law and media and communications. “It’s really good because I have free days where I can still do my uni work,” says Harjono. “When I’m doing set-ups it’s with a team, and we work really well together so we can get it done quite quickly so there’s always time for me.”
Lifson has deferred his economics degree for a semester, but still values the work/life balance he receives. “The SCG, they’re really flexible, and as long as you do right by them, they’ll do right by you which is really nice,” Lifson says.
For students, creatives and others that value the balance, both Lifson and Harjono would recommend joining the team at the SCG. “I’ve referred a few friends in the past already,” says Lifson. “I just told them what we do – you get to watch a bit of the game here and there. They seemed to love that. I just think it’s exciting. I’m proud of what I do, and I really enjoy it.”
If you like what you're reading, you're in luck. Merivale is hiring for a breadth of roles at the SCG, including front-of-house positions and a range of back-of-house roles. If you've got experience as a steward, prep hand, a cook or a chef – as well as waitstaff and bar staff – find out how your skills fit in with the group below.
This article is produced by Scout/Broadsheet in partnership with Merivale. You can view job opportunities here.
Photography: Yusuke Oba
