The job is good for new chefs to get a start in their career. - Recensione dipendente - Executive Chef presso Bayfront Inn 5th Ave.

Plenty of hours and great staff. I Never had a problem with any of my coworkers, and most of my concerns were addressed and my direct manager was always great about working with me to make sure I was having a good time

There was problems with the upper management management of the establishment as far as everyone getting on the same page and agreeing on a shared vision for the company as a whole

Beautiful place, centrally located and some rooms have been remodeled

Corp and ownership aren’t in the country and micro manage from afar by using the GM as a puppet. They demand you overstaff departments then cut their hours when there is not enough business to support the team on for the day. Because of this staff is disgruntled and constantly turning over. They don’t advertise for anything, just through OTA’s and think that is enough and wonder why business is down. Overall neither listen to what the GM has to say to make the property a success. Ownership uses it as their personal play house letting their kids drink there even though they aren’t 21. They want to be treated like every other guest but don’t want to follow rules and come during season taking up rooms you can sell at a premium for days on end and wonder why revenues are down. Their benefit package is horrible, they don’t offer a bonus plan or 401(k) and you can’t take your vacation until after a year of being there even though you are accruing daily. If you make your job have a balance between work and life even though you work 50+ hours a week it’s considered not giving enough time to your job. But you can bank your days you don’t use to take at a different time. When that is supposed to be is unsure.