Food and Beverage (Former Employee), Las Vegas – January 22, 2014
Pros: wonderful hr, the delight of working with great foh and boh hourly staff.
Cons: cut-throat, insecure persons among upper management, unsanitary edr conditions.
My heart goes out the the dedicated and hard working union servers and bartenders who are given a less than fair opportunity to work in a potentially happy and lucrative environment. I witnessed unfair favoritism based on appearance and body type of female employees as well as the scheduling of certain bartenders in venues where they were not favored – more... to be (In order to "push them out") so as to cause altercations. All of which actions go against culinary union by-laws and practices. I was ill advised by my superiors to not mention the going ons behind office doors in order to keep my own job out of jeopardy. Seeing as that will no longer be leverage against me, I plan to seek future counsel. In my time here I was utterly appalled by the lack of empathy and consideration for staff members by their direct superiors and witnessed the lowest morale, company wide, that I've ever experienced in this industry. A sad place to work. The turnover rate for management is massive for reasons both voluntary and mandated leaving nothing but a lackluster group of poorly experienced and unnecessarily egotistic, chauvinistic "men". My advice: avoid seeking employment at this establishment unless you are a glutton for punishment. Everyone is worth something and if you work here, you'll surely be treated like nothing. Good luck on the job search! – less
Server (Former Employee), Las Vegas, NV – January 5, 2014
The job was ok as long as a specific manager wasn't working! I learned that you can meet wonderful people within a short period of time. Some of the co-workers are very helpful and great to work with. The hardest part of the job was the GM!!! She is very unprofessional!!! Oh yeah did I mention she talks down to you and gets away with it because she – more... is the general manager. Beware if you work for Roxy's in the Stratosphere.... – less
Bartender (Current Employee), Las Vegas – June 4, 2013
I usually start the day off by stocking the bar with product and glassware. Then I cut fruit and ice the wells including the service well. First I would serve the casino cocktail waitresses till the restaurant servers come in. When the restaurant is open i tend to the guests at the bar which sits twenty five guests. There is typically three servers, – more... two cocktail servers and one lounge server through out my shift. I do tend to get overloaded during our four hour happy hour but I have a strong relationship with my management team and co-workers that we all pull together to create a great experience for our guests. – less