Pros: working with and getting to know my manager
Cons: the owners of the hotel and the negativity
Depending on where I was working, opening and closing duties, set up for reservations, take reservations, set up for events, stocking wine, beer and cleaning duties where needed.
I learned that I could do a managerial role without the title and now I want the title.My direct management was excellent and I was proud to work with them. The owners had no experience in the industry.
Co-workers were competent and worked well together for the most part!
The hardest part was working very hard and getting no feedback but negative.
The most enjoyable was working with my Food and Beverage manager and meeting new people.