line cook

maintenance person

dishwasher

food runner

host/hostess

Hampton Golf

There are a lot of cons for working with this company. There is an extreme lack of communication, managment is poorly ran very fake and no HR On site. Always short staffed so the duties are overloaded with no means to "catch up" the attitudes between coworkers are extremely depressive and no feel of teamwork that is conducive to a healthy work place environment. Everyone is competing against one another although this restaurant is shared 18% gratuity/extra gratuity The members/residents are the best part of the job however it's also very depressing as well as knowing management shows favoritism. The Food and Beverage manager is allowed to take tables/parties which is very interesting. All Credit Card gratuities go on your check (bi-weekly) the only time you make cash is when a member leaves cash but don’t for get its shared with the other servers. There is a service charge on guest check of 18% most members only leave 18%. You might get a hand full that leave extra Gratuity. Its only about corporate making money. I would not recommend working for this company to anyone.

A day at work involves arriving 30 minutes early so I can login to the antiquated computer systems and have everything up and running by the time calls come in. Some of that time is also spent doing offline work that can't be done during the day due to process inefficiencies.

Management is either grossly inexperienced in major portions of job responsibilities or oblivious to the poor image being portrayed to customers.

The most difficult part of the job is dealing with the reality that everyone with the responsibility, budget or lobbying power to improve process efficiency refuses to acknowledge how severely handicapped the company is by ignoring the issues.

The best part of the job is the camaraderie and golf perks.

Worked at the Poinciana area in banquets.  It was horrible.  They pay per shift, not hourly so plan on being there all day if you have a lunch shift.  I was supposed to be an on call bartender for special events.  The manager at the time mentioned possibly ringing up drinks during these events.  They tried to train me on a 100 yr. old system in the old restaurant.  It was impossible to manage & I am very computer savvy.  Then the manager wanted someone to have a set schedule in the restaurant & when I said I was on call & needed a flex schedule like I said in the interview, I got a terminated letter in the mail 2 weeks later!  I didn't even know I was fired, until I received that letter!  This job is good for the newbies trying to break into the banquet biz. only!

The work life balance is great.  My coworkers are amazing and wonderful to work with.  The corporate finance management is horrible!  They have no vision, no direction, and no leadership skills. There is very little support from the finance managers.  I was belittled a few times by the CFO because I couldn't get some of my accounts to reconcile.  I worked 60-70 hours a week including weekends. There are no standard processes or procedures and guidelines to follow.  Each Club Accountant does things differently in their club, leading to constant chaos. The compensation is horrible!

What is the best part of working at the company?
No structure.  Bad management.  No communication.  They just collect a paycheck

What is the most stressful part about working at the company?
Poor management,  desorganization.

What is the work environment and culture like at the company?
No company culture, no rules.  This could be a great place to work.  But the golf course is more important, than the restaurants. 

What is a typical day like for you at the company?
Stressful,   we run out of things all the time and it's really hard to try to work without having what it's needed to do so.

Hardwork and dedication mean nothing, poor behavior is rewarded daily. I learned that HR doesn't care about the employees well-being, remember that before contacting them. Be prepared to be shifted around to different service areas because people call off daily and scheduling errors. You will be expected to have, on hand , different uniforms for those service areas. The kitchen is old and filthy, however, the kitchen staff is amazing and so are the members. 

A typical day at work includes interacting with the servers, residents, hosts, and mangers. The grille is a great place to work and make your money. Smile for the residents and keep balanced relationships with coworkers. Management is a work in progress. It is a teamwork oriented job when it gets busy. the most enjoyable part of the job is making money. Great for a first job,I have seen many people who have not have a job before get hired and excel.

- Loved being outdoors
- Learned how to watch for distressed swimmers
- Learned the benefits or close worker to manager relationships 
- Couldn't ask for better co-workers
- The hardest part of the job was maintaining facility cleanliness and public safety both in and out the water
- The most enjoyable part of the job were the work Gatherings that trained us to work as a team

I only lasted 5 hours at this job because it was so unprofessional. The managers were the only people I met and they basically avoided me my whole first day of training and didn't even train me for the job by the end of the day. But the interview process itself was just as unprofessional and neglectful.

Each day find out what foods we are out of, often not enough was ordered. I did not learn a thing, just work. No Leadership , just Bosses.
No culture mostly free for all. Chasing food and people to get set up was not fun part. Leaving each day was most enjoyable.

Top Job Titles	Average Salary
Line cook 96 salaries reported	$19.59 per hour
Maintenance person 48 salaries reported	$16.77 per hour
Dishwasher 42 salaries reported	$16.51 per hour
Food runner 30 salaries reported	$15.77 per hour
Host/hostess 28 salaries reported	$14.41 per hour

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