front desk agent

line cook

room attendant

sous chef

hotel housekeeper

Davidson Hospitality Group

The organization boasts a team of dedicated professionals committed to delivering exceptional guest experiences, and its portfolio of properties holds significant promise. However, recent developments have raised concerns, particularly for those in sales management.​

Earlier this year, the company transitioned all sales roles from salaried to hourly positions. This shift was initially presented by HR as a positive change aimed at ensuring fair compensation through overtime opportunities. In practice, however, many employees discovered upon receiving the new offer letters—delayed by several weeks—that maintaining previous income levels now necessitates significantly longer working hours. The lack of timely communication and the absence of choice in accepting these terms have led to feelings of frustration and undervaluation among the sales team.​

Addressing these issues with management has proven challenging, with clear resolutions remaining elusive. The resulting environment has seen talented colleagues departing or experiencing burnout due to heightened expectations, inconsistent communication, and a perception that leadership prioritizes cost-cutting over employee well-being.​

For those considering a sales position within this company, it is essential to thoroughly investigate the compensation structures, expected working hours, and benefits. Ensure that all agreements are clearly documented to facilitate informed employment decisions. It is particularly disheartening to observe reports of Davidson Hospitality's strong financial performance, knowing that these gains appear to come at the expense of employee compensation and well-being.

I have been fortunate enough to be a part of the Davidson Hospitality Group family for the past year, and it has been an incredibly enriching journey. With countless projects, I have had the opportunity to  contribute to various aspects of our company that make it truly exceptional. 

One of the standout features of Davidson is its exceptional management culture. The leadership is not only experienced and knowledgeable but also genuinely cares about the well-being and professional development of every team member. The open-door policy encourages transparent communication, making it easy to share ideas, seek guidance, and feel valued within the organization.

The company's culture is a testament to its commitment to fostering a friendly and inclusive environment. From day one, I felt welcomed by my colleagues, who are not just coworkers but supportive thought partners. The collaborative atmosphere encourages creativity and teamwork, making every project a joy to work on. It's not just a workplace; it's a community that celebrates success together.

Lastly, Davidson understands the importance of maintaining a healthy work/life balance. On my team,  flexible schedules and remote work options are available when possible. This flexibility has been a game-changer for me, allowing me to meet both personal and professional commitments without feeling overwhelmed. The emphasis on work/life balance truly sets Davidson apart as an employer that prioritizes the well-being of its team.

I recently worked for the  Margaritaville Hollywood Beach Resort for 7 weeks, and I must strongly advise potential guests and job seekers to reconsider their choices. While the resort itself might appear luxurious and well-maintained on the surface, the atmosphere behind the scenes is anything but.

From my experience and interactions with the staff, it is clear that the resort is plagued by a toxic work environment. The managers exhibit narcissistic behavior, routinely belittling and disrespecting their employees. The level of condescension and mistreatment I witnessed and experienced was appalling. This behavior is a pervasive part of the management culture.

Moreover, the Human Resources department, which should be a pillar of support and fairness, is complicit in these actions. Instead of addressing complaints and fostering a positive work environment, HR protects these toxic managers, covering up their abusive actions. They go as far as manipulating employees, making them doubt their own experiences and sanity. This gaslighting creates a deeply unhealthy and oppressive atmosphere for anyone working there.

For guests who care about ethical treatment of workers and seek a truly hospitable environment, I recommend looking elsewhere. No amount of scenic views or luxurious amenities can make up for the disturbing and unethical practices happening behind closed doors. Choose a resort where respect and integrity are core values, and employees are treated with the dignity they deserve.

My experience as a Security Supervisor was extremely frustrating due to poor management and lack of leadership support. My direct manager lacked experience, frequently played favorites, and routinely assigned their responsibilities to me while simultaneously limiting my authority as a supervisor. I was not permitted to handle basic supervisory functions such as disciplinary actions or scheduling, which made it impossible to effectively lead or hold staff accountable.
I experienced ongoing harassment and raised these concerns through HR. Unfortunately, HR failed to appropriately address the situation or provide meaningful resolution. The environment did not improve after reporting the issues.
Additionally, employees were pressured to provide dishonest feedback on job satisfaction surveys and were discouraged from expressing legitimate concerns. This created an unhealthy and unprofessional work culture.
Because conditions continued to deteriorate without intervention, I ultimately chose to leave.

I worked at the Drawbar, which is the lobby bar in The Bellyard Hotel. It's technically a restaurant, but patrons use it as a lounge on the weekends or a coffee shop during the week. 

Upper management is not helpful and gives the impression that they do not care. Specifically, the HR manager, Tiffany, is cold and does not make it easy to ask for help, but instead passive-aggressively shuts down simple requests or any request to make the establishment or our shifts better.

There is no job security. Be prepared to be on your own at any given time, as there are many call-outs, and the managers do not run your food or speak to guests in their absence. 

There is very little communication or organization across departments. My coworkers (servers and bartenders) were my only reason for staying.

Employee satisfaction scores dropped significantly over the past year because we don’t trust management to support us.

As a whole, the company is good to work for. The restaurant however, is so poorly mismanaged it’s hard to believe it is functioning at all. The menu and chef are completely uninspired. The kitchen is always running out of things or putting out sub-par food and often extremely long ticket times. The house cocktail list is run-of-the-mill but one of the bartenders is very fast and always on top of her game. The restaurant is filthy. There is not even a side work or open/closing duties sheet. FOH management struggles to communicate effectively so that employees have structure and responsibility is delegated fairly. There is no host, not even a floor chart, and no one is tasked with ensuring one server doesn’t have significantly more customers than another. The servers are all extremely catty and rude. They do not help each other throughout the shift at all. They do not clean when it is slow. The place is just a total dumpster fire. 

 Recent  changes in upper executive management have created an environment solely focused on the bottom line. Nothing else matters. They cut the hrs of hourly  employees to unlivable amount  of hrs and expected salary managers to work 60 plus hrs a week to cover the difference. How can a full time employee survive on 5hrs a week? Meanwhile guest service is at all time low due to low amounts of staffing. Guest needs are not being met. The only thing that matters is the bottom line. If you treat your staff and guests right the money will always be there. I cannot recommend as a good place to work when employee and guests satisfaction is an after thought to every decision. 

This was the most chaotic place to work. They would "forget" to do payroll. Staff would walk out and quit mid shift because of how horrendously run the place was. Managers would just disappear for long periods of time. Food took an average of 45 minutes for ticket times even when there was only 3 tables. Scheduling was a headache every week. Lots of broken promises. They would make you take your break immediately. Even if you are working a 10 hour shift they would make us take our break 30 minutes after arriving for our shift. So the rest of the 9 hours you don't get a break. Who needs to take a 30 minute right when they get to work?! We were also forced to take at least a 33 minute break and go over our meal period. Lots of shifts you are completely by yourself. No busser, host, food runner, bartender, manager... no one! Just you struggling and running around for nothing. 

As an HR professional with Davidson Hospitality Group, I am honored to contribute to a workplace culture that is not only professional but also remarkably fun and encouraging. What sets Davidson apart is our shared commitment to fostering an environment where taking risks is not just allowed but encouraged, allowing for continuous innovation. The sense of teamwork is unparalleled, creating a collaborative spirit that makes every day enjoyable. Moreover, being part of a dedicated team that manages and elevates amazing hotels and resorts is a source of great pride. Davidson is not just a company; it's a dynamic and supportive community where I am proud to contribute to our collective success.

The start of my time there was wonderful, work culture was great, work life balance was great, and the compensation was great. It quickly turned into me going from 8 hour shifts, tp 16 hour shifts with an expectation that I would work it. During my time there, I filled in as the interim manager when the manager left, a position I held for 9 months before they hired an outside applicate and didn't inform me, or anyone on my team, that they were looking to fill the position and did not consider me, despite me actively doing the job. I was then terminated a few months later after being injured on the job.

Top Job Titles	Average Salary
Front desk agent 119 salaries reported	$21.49 per hour
Line cook 111 salaries reported	$22.45 per hour
Room attendant 97 salaries reported	$22.14 per hour
Sous chef 51 salaries reported	$73,231 per year
Hotel housekeeper 54 salaries reported	$20.57 per hour

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