Pros: the client interaction and details associated with the job itself, gaining the experience and knowledge that was obtained.
Cons: lack of benefits and health insurance, limited room for advancement.
A typical day included: client interaction, ensuring guest satisfaction, overseeing banquets and events, ordering and inventory for multiple bars, supervision of employees in the hotel, restaurant and banquet facilities, and daily balancing of all deposits and end of day reports. I gained immense knowledge of wine and sommelier experience. Management was professional and well organized. My co-workers were polished and experienced. The hardest part of the job was overseeing multiple events and managing several facilities simultaneously. The most enjoyable part of the job was the interaction with management, clients and staff.