Culinary Supervisor, Garde Manger Kitchen (Current Employee) – Truckee, CA – March 26, 2017
A typical day could be anywhere from 100 miles per hour with a surprise at every turn, to an easy, 8-hour shift, or anything in between. I learned from some of the best chefs how to prepare and present food, and also how to lead and inspire a team. The culture at a Ritz Carlton resort is more laid back than at a city property, but it is still refined. Associates are held to high standards of conduct and appearance without being stuffy or rehearsed. The hardest part of the job is to maintain composure under heavy levels of stress, always remembering to treat fellow employees with the respect they deserve. The most enjoyable part of my job is learning to be the best that I am, whether I'm preparing a meal, or providing an example to my team, or supporting the leadership in my department.
This place was amazing, I worked at the Naples one in Florida, my first real job as a pastry cook. I met so many wonderful different people and everyone was so helpful. I definitely learned so much for what came next.
Executive Chef (Current Employee) – Florida City, FL – March 16, 2017
Great Place to work. I have worked for several companies in the industry and this one has been the best. At the end of the day it is a business and no matter how much they want to be an advocate for employees they will make changes for the good of the bottom line vs. whats best for the employee. Just like any other business
Bartender/Server (Former Employee) – Bal Harbour, FL 33154 – March 15, 2017
Very long hours and very demanding. I worked at the restaurant in the Bal Harbour Ritz. they changed companies many time and is no longer directly managed by the Ritz. Supervisors did not care about employees working 15 + hour shifts ON HOLIDAYS. Like Christmas I went in at 6am and didn't leave until after 9pm---there is no reason ANYONE should have to work those hours on a holiday
Top notch management company with a strong belief in workplace culture and employee empowerment.
Food & beverage supervisor at Orlando Grande Lakes (Former Employee) – Orlando, FL – March 15, 2017
I started at the Ritz-Carlton as a server, and was promoted within a month to bartender, then supervisor within 6 months. They are organized, friendly, and truly care about the needs of their employees. I left after 9 years due to an upcoming move, and remember my time there fondly.
The benefits are excellent. Most managers are professionals. There is good communication between employees and managers. If you have problems the company gives you support. In conclusion they give you a good professional and human treatment.
Carpentry Supervisor (Former Employee) – New Orleans, LA – March 7, 2017
Good people work at great place to work awesome some days when I was there. Managers also a professional I had to go back I would.I perform carpentry sheetrock hanging tape float and finishing ceramic tile vinyl tile drop ceilings Electrical Plumbing and HVAC 40 years experience
Security Officer (Current Employee) – St. Thomas, VI – February 27, 2017
I love working for the Ritz Carlton St.Thomas, I get to meet new people on a daily basis, very respectful workplace, the benefits is amazing, great retirement plan, they even wash and dry clean your uniform on a daily basis. Great Place to work.
Purchasing Clerk (Current Employee) – Marana, AZ – February 21, 2017
The Ritz-Carlton is a very fun place to work. Lots of friendly employees. The Management and Business level of the hotel is not the best rating but it fluctuates. I learned a lot about the hotel industry and how it all works and keeps going. The Hardest part of my job was getting around the hotel and learning where everything is. It is a very wide spread property with lots of different areas. It can be a maze but you get to know it after awhile. The Best part of my job was the people. You meet all different types of people from all different states and countries. It was a great place to work but the hours aren't the best