Just a poor concept...
The Hyatt Place concept is flawed to a point where it cannot be redeemed. To have ONE person in charge of the hotel with one set of challenges (being present at the desk to handle guests, near the phone in case it rings, running the end of day and all the filing and other work that goes with that, etc), PLUS the bar and grab and go food (mixing drinks, ringing up food orders, prepping grab and go food, etc) PLUS 24/7 food on demand (making fresh hot food in another part of the building for as many people as ask for it as often as they ask for it, which of course puts the first priority, being present for the guests, completely out the window).
Because they converted most of their properties from other brands, they just weren't designed to function in this way. The kitchen was in another part of the property and the equipment made so much noise I could not hear or see the desk. Even to use an adding machine or the copier I had to leave the front desk area and go through two locked doors, where, again, I could not see or hear the desk.
Speaking of the desk, it is open to any psycho who wants to walk behind it. It's patently unsafe. It is also about 30" high, and flat. The screens are about 20" off the floor and to use them, your neck bends so that it's parallel to the floor. There's no adjusting anything, the monitor is inaccessible under glass (which glares all the light in the ceiling, which it's parallel with...). It's an ergonomic nightmare.
During my tenure, as one could easily have predicted, every one of the managers left, and the new ones heaped more work – more... on the audit staff (who work one at a time, so four managers were throwing more stuff at ONE person). This was because they didn't know (or care) how much work there already was, and how hard it can be to stay on track when 100 people come in drunk from a bar or a wedding wanting nachos.
Also because they didn't know anything about the job, they kept hiring people completely ill suited to the job for me to train to work my nights off, so I wasted time training people that didn't work out on several different occasions, up to a week each.
It could perhaps be improved slightly if the requisite equipment were located near the workspace, or if they would spring for a cordless phone, but the major flaws with the concept are all still there (the desk design, 24/7 hot food without a cook, bar without a bartender, etc). – less