Front Desk Clerk/ Reservations (Former Employee) – Kansas City, MO – August 4, 2016
Interacting with many different people from all over the world was a good experience for me and it helped me build my people skills. The management was great to work under and my co-workers were very good people and it was like being around family. There was nothing hard about the job. the most enjoyable part was the inter-acting with people.
Banquet Server (Former Employee) – Buffalo, NY – April 1, 2015
A typical shift would be working completely together to set up an event from the floor up,I learned a proper way to set up a table place setting,pour wine and truly work as ONE with anywhere from 5 to 25 co workers.Management was always there to put in extra work to help.The hardest part of this job to me was learning how to carry a tray that was at least 50 pounds of glass.Most enjoyable was all the different people I got to meet.
terrific work enviroment, free lunches/dinners, flexable schedule.
Front Desk Ambassador (Former Employee) – Buffalo, NY – July 14, 2014
A typical day at work was checking in and out guests throughout the whole shift while handling their needs and wants in a timely fashion, I learned how to muli-task while staying organized. My management team was very good everyone had a great and positive attitude. The hardest part about the job was not having too much fun at work. The most enjoyable part about the job was the customer interaction. I love helping others and problem solving.
cheap rates for stays at the hotel for family memebers.
current employees were unable to stay at the hotel.
its a productive and fun enviroment with a swimming pool.
Banquet Houseman (Former Employee) – Indianapolis, IN – October 21, 2013
A typical day at work would be setting ballroom banquets and making the guest feel at home. I learn how to arrange rooms set up stages and renovate rooms and have no management skills. My co-workers were helpful and showed good team effort when needed on time. The hardest part of the job to me was trying to keep up with the events that went on at the Hotel. The most enjoyable part of the job is lunch and raffle games they had to win prizes.
SALES MANAGER (Former Employee) – San Antonio, TX – December 13, 2013
Diversity of employees from various hotel chains posed problems when creating standard policies for Adam's Mark as each individual wanted to use prior policies from other brands such as Marriott, Hyatt and Hilton to perform their tasks. Management struggled to create brand awareness to clients and did not have a loyalty reward program to assist in generating business traffic. Veteran staff that were recruited to open the hotel left once the hotel opened to the public and turnover issues continued. Adam's Mark as a company folded and the hotel was purchased and rebranded.
bonus for meeting sales performance was higher than the average
Fun place, upbeat staff that pushed customer service
Director of Security (Former Employee) – Philadelphia, PA – January 25, 2014
Being in the hospitality industry every day was different with different guest and different needs. Each day you were geared to exceed the expectations of the guest and leave them with the "wow" factor and the feeling that they were and will always be our concern.Great management staff with employees that cared to do a good job. Enjoyed all aspects of this position.
I had a great time working at this hotel in Memphis. I was a convention service manager as well as a sales mananger at the Adam's Mark Hotel. I had wonderful clients like FedEx St. Jude, The Liberty Bowl as well as hosted many celebrity visitors.
This hotel was purchased by the Hilton family of Hotels.
Banquet Houseman (Former Employee) – Philadelphia, PA – May 12, 2014
It was through an highschoo internship program that i was able to become an employee at the hotel. I enjoyed every minute of working there, sure there wwere days that was busy, difficult and days that i didnt wont to be there, but thats work. When i come to work i expect to work. I can sit on my butt at home
Stewarding Supervisor (Former Employee) – Indianapolis Indiana – July 6, 2012
Supervised stewarding staffs maintain inventory of banquet equipment supervised kitchen cleaning staff supplied equipment for banquet staff .Supervised running food for banquet functions. Leading coaching and training staff.
Hotel Office Coordinator (Former Employee) – Buffalo, NY – June 25, 2014
I enjoyed working at the Adam's Mark Hotel because I got to see how a hotel is run behind the scenes. My co-workers were great and willing to help me learn as well. It was a fast paced job but very enjoyable.