front desk agent

night auditor

line cook

guest service agent

cook

Hotel Indigo

Executive Leadership Experience – Due Diligence Strongly Advised
I served in a culinary leadership role at Hotel Indigo North Conway and believe it is important to provide a candid executive-level perspective for professionals considering employment.
While the property itself has visual appeal and market potential, the operational environment during my tenure was marked by management instability and inconsistent Food & Beverage leadership.
Decision-making from F&B management frequently shifted without strategic planning or clear communication. Operational expectations remained high — including holiday and peak service execution — yet prep time allocation, staffing support, and structural planning were often restricted or altered with little notice. This created avoidable pressure on culinary teams and directly impacted service stability.
Scheduling changes occurred repeatedly, including within active pay periods, contributing to operational and payroll confusion. Timekeeping procedures and compensation clarity required follow-up rather than being proactively transparent.
Professional communication standards within leadership were not consistently maintained. Executive-level culinary roles require collaboration, structure, and mutual accountability. That alignment was not consistently present.
For any culinary professional — particularly those considering management or executive positions — I strongly advise conducting thorough due diligence and confirming the following in writing before accepting an offer:
• Pay rate and compensation structure
• Clear, documented timekeeping procedures
• Defined prep versus service expectations
• Confirmed staffing levels during peak periods
• Clear reporting hierarchy and operational authority
The location has potential, but sustainable success will require stronger leadership stability, structured communication, and operational integrity.

A typical day at my work was usually started at around 8.30 O'clock in the morning. After stepped in to the office the first thing I used to do Greetings with my colleagues. 
As an staff Accountant as it was my first job I've learnt a lot of basic things. i.e each and every morning my work was started by preparing Daily Revenue Report. Than based on my financial controller's instruction some time I used to process Accounts Payable, Petty cash, Deposit money in the bank, preparing payroll each and every Monday of the week, apply for the charge back through Merchant link etc.
I must say I was lucky that I've worked under a good management who have helped me a lot during the whole period of my work.
My co-workers were also very good and cooperative. At the very beginning when I joined in this hotel they helped me a lot to get used to with the environment. Any kind of help when I needed instantly they helped me, They all were not only superb colleague only but also they are also good human being.
In my job I didn't find any part as hardest because my co-worker was very helpful, but I should not say the hardest part, I can say the busiest part was basically I used to go through the first week of each month due to month end closing for preparing Financial Statement by posting journal entries and making P&L as well.
During whole period working in the hotel was enjoyable for me.

I worked at Hotel Indigo while attending SDSU as an undergraduate. This work experience was a requirement I had for school in which I needed to work as a front desk agent and learn the inter-workings of a hotel property. A typical day at work would be to check guests in/out, handle all questions/comments/concerns guests would have and to ensure all guests needs were taken care of. I learned how to multitask and deal with situations that were both high stress and confrontational. Management was overall good. I was encouraged to allow my personality to show during guest interactions and any questions or concerns I had, they dealt with promptly. I do feel, however, that more attention could have been given to the individual agents to develop their skill set in greater depth. The most difficult part of the job was working every weekend with long hours and little opportunity for work-life balance. The most enjoyable part of my job was when I was able to tailer a guests experience and go above and beyond to make that experience as enjoyable as possible.

Initially I was excited to work here, as I’ve worked here I’ve gained and learned so much everyday. Management is where it lacks. The MODs are super gossipy, and have a mean girl vibe. Everyone in the other departments don’t act professional at all. Never ever got a lunch break majority of the time. Not even once did they ask if I needed a break or was hungry. Everyone is so passive aggressive and feels like you gotta walk around eggshells. The hotel itself is just falling apart and being the only one at the desk helping everyone that has maintenance issues is overload. They are super understaffed, it’s impossible to have a life outside this job, and even if you take time off management gets upset. And you gotta pay 40 dollars each month to park, I’ve never worked with anyone that you had to pay to park. They always made the schedules very last minute, which is hard for people who have other obligations outside of work to meet. 
All for eleven bucks an hour I don’t think so, if you are reading this trust me and work at a much classier and better ran hotel, and there’s better out there.

A typical day at work would start with setting up for breakfast and managing as well as physically waitressing throughout breakfast. Attending management meetings daily to go over what was happening in all aspects of the hotel.  Monitor quest feedback on their recent stay and resolve any issues therein.  Maintain records of inventory and budget reports.  Order liquor for the bar through purchase orders and receive deliveries.  Maintain and enter staff scheduling for the week as well as the timesheets.  Train the staff on the brand standards of the hotel as well as operating procedures.
The hardest part of the job was not being able to take a day off because of not being allowed to hire more help.  I was working on an average of 12 to 14 hour days, sometimes more. The pos system was outdated and constantly crashing.  The hotel lacked the equipment to properly do the job.
Most enjoyable part of the job was some of the people that I worked with.

Working at Hotel Indigo was a good experience overall and helped me build important skills in hospitality, housekeeping, and customer service. My main duties included cleaning guest rooms, restocking supplies, organizing work areas, and making sure rooms were ready for guests in a timely and professional manner. The job could be fast-paced at times, but it taught me how to stay organized, manage my time, and pay close attention to detail.

One thing I really enjoyed about working there was the environment. It was a fun place to work, and I liked being part of a team where everyone had their own role in helping guests have a good stay. I also learned how important teamwork and communication are in a hotel setting.

The management was not always the best, and there were times when things could have been more organized or communicated better. However, I still appreciated the experience because it helped me grow and become more dependable, hardworking, and professional.

Overall, Hotel Indigo was a fun place to work and gave me valuable experience that I can use in future jobs, especially in hospitality, cleaning, teamwork, and customer service.


I have worked at several upscale hotels, this is by far the absolute worst place I have ever worked. It is family ran and they are very limited in their knowledge of hospitality. Everything they are LEARNING is based on hotels that they have visited and they do a half-baked job at imitating (at best). This hotel is a chain and operates as if it is a 7/11. Don't waste your time thinking that it is a place to grow, it will stunt your growth. Management spends their evenings soliciting patrons to invest in various properties at the bar, with no discretion. You will find yourself having to lie to the guest, often because there is no accountability on the hotels part.  The environment is very bias and misogynistic. Employees are notorious for being high on the job (this includes some management). This place has no desire to be hospitable to their guest, they are just about the revenue. Most of all, DON'T THINK ABOUT A VACATION, they do not offer it. If you have any dignity...RUN..don't walk!

I was typically apprised of the day's activities in order to be prepared for any evening issues. The weekends were fast-paced, checking in guests, answering phones, answering guest inquiries, and completing transactions; one right after another or a combination thereof at times. At mid-morning, all financial information for all hotel departments would be balanced. Additionally, all front office paperwork would be precisely organized, and deposits for all future guests arriving within a week would be processed. The management was always fair, knowing I could always be counted on whenever a part-time auditor called out. The only 'hard part' of the job occurred when the computer systems would not allow me to balance the audit, resulting in contacting technical support and awaiting their assistance. Otherwise, the job was almost always a pleasure, especially meeting people from all walks of life.

This hotel has a bad reputation in Traverse City for a reason. They treat their employees very poorly and will fire someone without notice for no reason. The biggest problem with this hotel is the upper management- the General Manager is not a good leader and openly criticizes everyone including the ownership, fellow managers, guests, and line level employees. I have never witnessed an executive manager exhibit such immature and unprofessional behavior. 

The culture at this hotel is terrible, there is no clear direction, employees are confused about their roles and the mission of the company because they have to deal with the hotel brand, the upper management, and the ownership all giving them different direction. 

Communication from upper management is very poor, there is rampant favoritism and nepotism. The food and beverage department is the biggest mess of all. The staff is not trained or managed. There is a reason this place is always hiring. Until they hire a qualified general manager this is not a good place to work.

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Top Job Titles	Average Salary
Front desk agent 26 salaries reported	$15.46 per hour
Night auditor 22 salaries reported	$17.32 per hour
Line cook 16 salaries reported	$16.56 per hour
Guest service agent 14 salaries reported	$15.02 per hour
Cook 13 salaries reported	$17.35 per hour

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