Pros: it has been said, "you can learn something from every experience; what to do, and/or what not to do". if you accept a position with stonebridge, it will reinforce the "what not to do".
Cons: the entire company is micromanaged from the corporate office, to the property level managers, corporate hires upper level management that are usually incapable of doing their jobs, so that they can pay less than the industry standard in the area, all in an effort to put more money in navin's pocket.
Worst company I have ever works for in my 18+ year culinary career. You are micro-managed to your breaking point. Make one mistake on a report and you'll hear about it from ten different people. Your job will be threatened if you don't perform to their expectations but don't expect any support on how to improve - only criticism. They hire people into senior leader positions who can't even write a coherent sentence or understand the operation but that person will expect you to jump through hoops like a circus poodle. Don't ever expect a pat-on-the-back or any kind of positive recognition - it doesn't happen. This company makes every effort to avoid expenses and will do it at the peril of their properties. For example, there is no capital planning - they do not have an FF&E fund for their hotels on an individual basis - rather they pool the funds and wait for an emergency. They are not associate focused. Senior leaders within the organization make unwelcome advances toward their direct reports via email and text messaging. You'll have every talking-head from the corporate office telling you how to run your business and they all have conflicting opinions. This literally is a THREE RING CIRCUS.