Great pay, but environment is toxic and unprofessional - Recensione dipendente - Guest Experience Manager presso Club Quarters

Working at Club Quarters has been a really positive experience, especially recently. There have been major improvements across the company—from how things are run to the tools and support employees have—which makes it clear the company is moving in the right direction. Even though it’s a smaller organization, there’s a strong sense that leadership truly cares about the people who work here. The current senior leadership team is fantastic—they’re approachable, supportive, and genuinely invested in both employee growth and the long-term success of the company. It feels like a place where your voice matters and where positive change is actually happening, not just talked about.

Like any hospitality job, the hours can be demanding at times, especially during busy periods. That said, the support from leadership and the overall culture make it much more manageable than in many other hospitality environments.

The pay was good and some coworkers were nice to work with.

They say you don't quit because of the job, you quit because of management. This was very true for me. Within my first few days of being hired, the disorganization was evident. New hires hardly received training from management, and coworkers were expected to train, even if they were also newly hired. The morale was low, and displeasure with management was a common sentiment. I felt like I was constantly walking on eggshells. I felt like I doubted myself more than I have before while working here. My public-facing wins would subtly be acknowledged if at all, but my small mistakes were harped on for sometimes up to an hour. Most of these mistakes were due to poor training, in my opinion. I had witnessed sexist and racist things said by coworkers. I was shocked by this level of unprofessionalism at the front desk. I learned quickly that I should not speak up about anything since I was already being seen as the "problem" when, in reality, I was just noticing a lot of things that management seemed not to do much about. In my opinion, if you push back on anything, you are seen as the issue. I started taking documentation but in the end, it did not matter. The work-life balance in the hospitality industry is not expected to be the best, but this was beyond expectations. Closing to opening shifts were common and in my opinion, unethical. They can only get away with this because it is a smaller chain. If it were a bigger chain, this would be heavily regulated. Considerations for your sleep and efficiency were not taken. It almost felt like scheduling would be used as a tool to punish the employer, but this is just my speculation.