Front Desk Associate (Former Employee) – Dallas, TX – January 17, 2018
Giving free breakfast once a month does not replace the lack of internal promotion. As soon as an opening would come about they hired from the outside. My immediate manager at the front desk kicked out a member of our own department to place her boyfriend's desk that worked in security right next to her desk. They constantly threatened to fire you if you made one mistake and the young age of the managers resulted in constant personal favors and a strange work environment if you were not dating one of the managers. I left as soon as I could.
Supervisor (Current Employee) – Dallas, TX – January 17, 2018
enjoy meeting all sort of people from everywhere. I worked in the Gift shop so I kept very busy so the day went by Quick. The hard part of the store is having to lock the Doors, because the Locks are in the bottom of the Door. No one likes locking those Doors.
The BEST hotel to work for. .. maybe in the world!
Banquet houseperson (Current Employee) – Battery Atlanta – January 15, 2018
This is my ninth property in fifteen years in the hotel industry. And it is a great place to work!!! Fantastic management, superb G.M., no stress, good food in employees cafeteria, good - very good!- hourly wages, plenty of hours. My favorite property EVER!!! Great place to work.
Hard work in the summer heat breeds a man stronger than ever.
Beach Attendant (Former Employee) – Amelia Island, FL – January 11, 2018
The summer heat was some days almost unbearable but the Beach Crew would push through it and set up chairs, umbrellas, and cabanas for the guest of the hotels. The managers were not hesitant to come out and help when needed. The most enjoyable part of the job was being on the beach all day. When I was there the heat and physical labor were excruciating, but looking back i would not trade it for the world.
Typical workday consist of opening tickets for the Hotels with phone or internet issues.Adding, deleting and Moving users in Shoretel phone system for the corporate office. Maintaining the Telecom invoices for the properties and corporate office. Researching items in the discrepancy queue/
Hard parts of the job was to stay on top of all telecom issues for all hotels, and creating a detailed work review daily detailing every task and the exact amount of time it takes to complete this task.
General Cook (Current Employee) – Boston, MA – January 10, 2018
There is always something to do at the Omni, When I get to work, I know what I have to do, and what is expected of me. I wouls like to see better communication between department in order to service our guests better.
Great work environment, old, stiff, leadership with an extreme lack of diversity in executive and management positions.
SALES SYSTEMS ANALYST (Current Employee) – Dallas, TX – January 8, 2018
Great work environment, old, stiff, leadership with an extreme lack of diversity in executive and management positions. Unwilling to adapt to the diversity and cultural expansion in the hospitality industry.
DIRECTOR OF FRONT OFFICE OPERATIONS (Former Employee) – Washington City, DC – January 2, 2018
Encouraging associate engagements begins from the moment I walk through the doors. I typically arrive to work prior to several executive level management arrives in order to ensure the operations are informed and ready to showcase for the day. Greeting and interacting with overnight associates as they recap their shifts and turnover and provide me with any needed pass along information for success. Reviewing security reports, customer concerns and financial records of the previous day as I prepare my strategy for the day. Reviewing occupancy status, the daily rate and staffing levels are the next steps to ensure the hotel is ready. In my role I would attend all pre-shift meetings for front of house teams which makes sure department heads are passing along pertinent information and training staff is ongoing. During a typical day, customer interactions are always top priority on the floor, room and lobby inspections are consistently done, accountability and training ongoing for staff members. Reviewing upcoming business, revenue potential, staffing guides and payroll to remain ahead of budget. I always ensured I found time to meet with the General Manager to learn and be provided feedback and action items I would handle efficiently. Hospitality is an enjoyable but challenging career path that allows me to be myself while also mentoring others, demonstrating my financial and customer service knowledge and stay on top of managing my time in order to create action plans that tackle areas of opportunity.
Non management and low level management staff are the only good or productive staff
Sous Chef (Former Employee) – Omni riverfront new orleans – January 1, 2018
Just left this job. Top f and b management seem to have better things to do than managing the department. Hourly staff and low level supervisors do all or most of the work and are actually a good staff but have poor leadership at the top. There is no communication from upper management regarding anything until the day of for almost everything. Corporate controls the menus for the most part limiting your ability to create actual good menus and the chef refuses to do specials or allow anyone else to either.
Small department, free meals, decent benefits
No communication, no drive or possitive energy from upper management.