line cook

cook

senior line cook

front desk agent

Evans-Hotels

Low wages (minimum wage or $1-$3 more than minimum wage which is nearly unlivable for San Diego), little to no room for advancement for majority of employees (pay raises are usually a dollar or two additional pay and that can be after years of working there, not keeping up with inflation at all), owner of company said verbatim that they were "cheap", management will drag their feet and make excuses about "not being able to afford" in giving raises when already promised one, if you're not in a role that makes tips you are basically making an unlivable wage, you're  relying on the charity of strangers via tips to earn a living (if you're lucky), some managers are making less than $20 an hour and they have been there for years. HR was unprofessional and did not know how to properly handle sick days and leave of absences,  health insurance is expensive when you're only making minimum wage and the plans have high deductibles, rats are in the kitchen and hotel grounds (you will see them at night), employees are still forced to work large events during COVID indoors and on their boats so good luck with that. You can be scheduled to work late nights and then early mornings (some people will "sleep" in the breakroom during this time, most of the higher ups will talk down and look down on you so don't get on their bad side (definitely an awkward toxic vibe half the time)

The Bahia Resort is currently going through some changes.  Sadly, most of the staff here in all departments have been employed too long and have some of the worst habits I have seen.  From an attitude towards management, to not following company standards and improvements being made, to an unsupportive, over-controlling, micromanaged upper management, I would not recommend this company to most.  On the positive side they offer some training to managers which was good to experience and learn from.  However, most of the departments and staff do not follow directions well and like to get away with doing as little as possible, or getting away with as much as possible.  That makes it hard if you're a hard worker, who follows standards, and holds themselves at a high standard.  Good luck if you do work here, the management here is so shifty you never know what will happen to you down the line.

Very seasonal job, business will be extremely slow half of the year, human resources and management will use this as an excuse to attempt to keep as many employees as possible as part time, to avoid paying for benefits. 

Learned a lot about the hospitality industry and the importance of client relationships. 

Management are often on a power trip, I've seen them berate and belittle subordinates. The culture is toxic and lacks effective leadership. 

The hardest part of the job is feeling underappreciated, Evan's hotels is known for paying under the company standard. However a lot of great people work for Evan's hotels and being able to work and collaborate with coworkers is always beneficial. 

Pros:
Full or part time
Flexible Schedule
Great Employee Perks(Free meals/parking)
Nice Benefits
Cool working environment depending on your department
Friendly co-workers
Lenient Management

Cons:
For as much revenue contributed in my department for the hotel, get paid next to nothing. Working full time and could barely afford the little bit of bills that I have. And to spend 40 hours a week there and STILL be STRUGGLING, is very sad. Would make them $20k in day most shifts and make like $2k a month, it was depressing and makes you feel unappreciated.It's also very overwhelming with all the things you must know in regards to the resort. It would make me laugh when customers over the phone would say, "I hope they are paying you guys good or give you a raise."  I think they need to pay their sales teams much more than what they currently do. When you hit the Million dollar sales mark, you get $500 and lunch. What a slap in the face.

A typical day at work would require for me to work efficiently, both independently and cooperatively with other employees. Busy days would demand fast and decisive choices while providing optimal customer service and attention to every guest. I learned the demands, levels of efficiency and pressure to preform that is required to work in the food and beverage industry. My coworkers were constantly busy preforming their expected duties. Although there was not much time to get to know them on a personal level, they were mature, skillful and efficient, allowing me to preform my job more successfully. The most difficult part of the job was satisfying customers whose orders were delivered unsatisfactorily. The most enjoyable part of the job was knowing that I provided the guests with excellent service creating a pleasant experience for them.

Working here was fun. Well the position I had, I enjoyed. It was my first real job so this place developed all my amateur skills in the hospitality industry. Management is cool yet strict. Starting from the supervisor to the GM, they always made sure we stayed looking sharp and on our A game. Co-workers were young and around the same age as myself. We would hang out outside of work and were great people to work with. Hardest part of my position I had was when we would get extremely busy during the summer and deliver luggage to all the rooms in a timely manner. The hotel is about the size of four football fields so it's not small. The most enjoyable part of the job was being by the beach. Also, if you're a bellman the tips are good.

I always looked forward to my shifts at the Lodge.  I provided a Driving Service/Travelling Concierge to the guests that frequented the Lodge at Torrey Pines.  The environment of the hotel setting in La Jolla, California was first class; it was a pleasure serving the visitors that were there to enjoy the experience.  The variety in personalities made life interesting.  It was the quality of the staff that made coming to work so enjoyable.  

I reflect with great fondness on my experience there; it was a very happy time in my life.

In the years that I've worked in the Catamaran Resort, I could say that I learned a lot, not just about work related, but also about myself. In regards to the skills I have acquired while working here, I learned how to supervise employees and to train them how to do things around our department, I've learned how to do paperwork in making purchased orders, received orders, and inputting new products in our system, and I've also learned how to do an effective inventory and making sure that our numbers are right. Personally I've gotten to know myself better, where I could stay calm during stressful and scary situations, I have a lot more patient than I thought I had, and that I really like meeting new people/clients.

A typical day while working at the Bahia Resort Hotel included myself assisting bartenders with the preparation of drinks, restocking our many bars on property and cleaning and maintaining various sections of the Hotel. 
I learned a lot about the hospitality industry while at the Bahia. 

What I enjoyed the most certainly was receiving compliments from guests in regard to my customer service. Any type of positive feedback from hotel guests was very satisfying and motivating.

I've worked her for 3 years and have always loved my consistent coworkers. We've had some good management, but they end up getting pushed out because they aren't being taken care of. The bar gets left behind more than the restaurant. We don't have consistent bar staff meetings. I've had maybe 4 in all three years. The bar gets micromanaged when it doesn't need to be and the managers are nowhere to be found when you do need them. That being said, working there is pretty decent money for the amount of work you have to do. 

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