typical day at the Riviera is as follow:
Walk the restaurant in the morning and say hello to the staff and follow up with the Am Manager in regards of any opportunities, issues or needs.
Walk all areas of the club , this will take me almost 1 hour,
Go to my office and respond any email that is necessary or any projects that are pending.
By 11 am I was on the floor for the Lunch rush and support the team during the pick hours.
By 2pm had a couple of meetings and then touch base with the PM manager to see if anything that he needs and if he will be ok for the evening in regards staff.
by 430pm back to my office until 6pm and head back to the restaurant to support the team .
Walk the lounge bar and all banquet space to ensure that everything is order.
at around 830pm or 9pm day was over ( unless it was busy )
What I have learned : working in a country club is completely different than a hotel, basically everyday is the same thing.
Management: Communication was weak in general , but with the culinary team was even less, No professionalism at all.
Co workers: work very close with the highest rank of the club, it was more about friendship that anything else.
The hardest part of job: I would no say is the hardest part, I would say very difficult to work with the Highest rank of the culinary team.
Most enjoyable part of the job: to be able to do several changes and organized several areas, most important part training on the weekly basis to all associates .