A great place to get startedin the hospitality industry.
Pros: employee discounts
Cons: the hours (for ops managers) were extended (to say the least).
Normal days at work included arriving and checking breakfast, talking to the guests at breakfast, gathering the crew for the morning meeting, answer emails, handle taxes and daily reports, check on my ladies (both on their rooms and how they were doing), return to computer and handle upcoming or recurring projects, check on maintenance, return to check rooms once again, meet with the Sales Manager at days close while maintaining a front desk staff that excelled in ultimate customer service (friendliness). Inventories of the market, linens, and breakfast materials were intermittently placed throughout my work week alongside a little personal time with each crew member to keep morale high. The focus was creating a family environment for the staff to work in so the guests could arrive and "join the family!" Area Directors did their job well, some tried to be a little more intimidating than others. The hardest part of the job was learning balance. It was easy to do too much in the first six months there as the General Manager position was never truly settled by any one particular party and I was new to my role. The most enjoyable part of the job was the love that was established between my team and myself. We really became quite close and worked for the sake of team, which skyrocketed productivity, which increased the guest satisfaction scores exponentially. It was an enjoyable experience and will always remain a fond memory as it helped to fine tune my character while solidifying my resoluteness. In other words, it taught me balance and I am grateful.