server

cook

kitchen helper

concierge

housekeeper

RESORT LIFESTYLE COMMUNITIES

What is the best part of working at the company?
I worked as the Dining Room Supervisor at Brier Pointe Retirement Community. In the beginning, there were already several concerns regarding organization, communication, and overall management structure, but the schedule and flexibility worked well for my personal life, so I chose to stay and try to make the best of the opportunity.

Unfortunately, over time the work environment became increasingly disorganized and unprofessional. One of the biggest issues was the lack of professional boundaries between employees. Coworkers openly dating one another created unnecessary tension, favoritism, gossip, and uncomfortable dynamics within the workplace. In a leadership position, it became very clear how much these personal relationships negatively affected teamwork, accountability, communication, and overall morale. It created a toxic work environment that management failed to properly address.

There was also a noticeable lack of leadership consistency and long periods without proper management presence or support. When new management was brought in, it often felt like there was limited operational experience, which created even more confusion and instability within the department.

The expectations placed on staff were extremely high, especially considering the lack of structure, staffing support, and compensation. Employees were expected to deliver a luxury-level experience without the tools, staffing, training, or operational systems necessary to realistically achieve that standard. The workload frequently felt overwhelming and unsustainable.

One of the more disappointing aspects was the disconnect between leadership messaging and actual workplace culture. Core values and professionalism were heavily emphasized, yet employees were often spoken to disrespectfully or treated unfairly during stressful situations.

There are hardworking employees there who genuinely care, but overall this was not a healthy or supportive work environment. I would strongly encourage anyone considering employment to ask detailed questions about management structure, professionalism standards, staffing expectations, and workplace culture before accepting a position.

What is the most stressful part about working at the company?
The most stressful part of working at the company was the constant lack of structure, consistency, and professional leadership. Expectations were extremely high, but employees were often left without the staffing, support, communication, or operational organization needed to succeed. It frequently felt like staff were being set up to fail while still being expected to provide a “luxury” level of service.

Another major source of stress was the workplace culture. Personal relationships between coworkers created unnecessary drama, favoritism, and tension within the team, which made the environment feel unprofessional and toxic at times. Combined with inconsistent management and poor communication, it created a very overwhelming atmosphere for employees who were genuinely trying to do their jobs well.

What is the work environment and culture like at the company?
The work environment was extremely stressful, disorganized, and unprofessional. There was a constant lack of communication, structure, and accountability from leadership, which created confusion for staff on a daily basis. Management frequently spoke about professionalism and core values, but the actual workplace culture often reflected the opposite.

One of the biggest issues was the lack of professional boundaries among employees. Coworkers dating each other created unnecessary drama, favoritism, gossip, and tension within the workplace, which negatively affected teamwork and morale. Instead of fostering a supportive and respectful environment, the culture often felt toxic and emotionally draining.

Employees were expected to maintain a luxury-style dining experience while being overworked, understaffed, and under-supported. Many staff members worked hard and genuinely cared about the residents, but the overall culture made it difficult for employees to feel valued, respected, or set up for success.

What is a typical day like for you at the company?
A typical day at the company was fast-paced, chaotic, and extremely demanding. As the Dining Room Supervisor, I was responsible for managing service operations, assisting residents, handling staffing issues, supporting servers, resolving complaints, coordinating with the kitchen, and trying to maintain organization throughout the dining room — often with limited support from management.

Most days involved constantly putting out fires due to poor communication, understaffing, lack of structure, and inconsistent leadership. Employees were expected to provide a luxury-style dining experience, but without the staffing levels, operational systems, or professional environment necessary to realistically maintain those standards.

Another challenge was navigating the workplace culture itself. Personal relationships between coworkers often created unnecessary drama, tension, and favoritism that made daily operations even more stressful. Instead of focusing solely on teamwork and resident experience, a lot of energy was spent dealing with avoidable interpersonal issues caused by the unprofessional environment.

While there were hardworking staff members who truly cared about the residents, the overall experience often felt mentally and emotionally exhausting due to the lack of organization and support.

The biggest thing about the RLC is simple, they pay well and have amazing benefits. Unfortunately that’s all there is for an aspiring or up and coming chef. If you’ve faced the ugly reality of the culinary industry; you’ll understand that money, social life, relationships and ambition towards “more” can feel impossible. RLC itself has all the means to push you to the next level, but chooses to invest themself with finances and good “looks”. If you’re coming in as a Sous or executive chef, you’ll be fine, and in all honesty a few years of fine dining experience is enough for the meals you’re preparing. Here’s the issue, if you have these skills and potential; why not nurture and mold it. It’s what RLC claims it does but doesn’t. I also understand it’s a corporate system that employs massive PowerPoint slides that every management position is forced to swallow and hopefully not choke on. The false pretense of absolutely loving the job because of the culture is laughable. The reality is you love the money and benefits( I’ll leave the residents out of this). As an actual Chef/ leader you should manage your expectations and staff accordingly. If someone has all the chops to get something done, acknowledge it and simply understand that this person isn’t hanging around forever as your glorified workhorse that you show off to corporate. So what do you do? 
Keep things honest with your employees or lie through your teeth any given chance? 
There’s a slim chance of moving up as a cook unfortunately, you are legitimately labeled an idiot and have no idea what you’re doing. The company truly believes in their chefs but not cooks( the true backbone) god forbid you have someone that questions this or simply wants to move on to more. I was fine with the chef taking as much time off as he wanted and pretty much coasting on his cooks and Sous, honesty in intentions is all I wanted. Even when corporate pops up with a camera crew to interview you about fairytales your chef decided to tell about you to seem cool. Culinary wise, you’re  not learning anything other than mellowed down recipes and how to deal with a retirement setting. The food is mostly frozen unfortunately, it can be a challenge to accept that if genuinely love to cook. If you’re ready to sell out or take it easy for a while....go for it. I’ve met a few chefs from the company that went on to way better things afterwards; at the same time there are some that despise the company. 
I’ve had 4 different management teams, one worse than the other....seriously, I got called the wrong name with a name tag on in front of the corporate chef. I was told I can choose any property to be a Sous Chef on. I was told brining a chicken breast is “too fancy”. I was told that attaining personal goals don’t sit well with the company. I was simply told to be quiet and play along. This is an honest reflection of the company and it’s main mission, which is to make money. I could personally never work under such a false ideology. It’s painful sitting there waiting on your opportunity to move up through the ranks. Especially when in the end you’re used as an asset for someone’s own gain and kicked to the side. It’s painful knowing that your chef and managers forget your name and title and then last minute make up a few lies about you to impress the corporate team that’s in town. It’s even more painful when you realize that your years of hard work still aren’t paying off. Cooking is a craft that needs to be practiced and worked on everyday. If The company had a simple understanding of this, things would be great, moreover; I wouldn’t even be writing this. This is the sad part....complete amateurs with no prior restaurant experience can tell you how your job is done, people who simply perk their lips and gently kiss their managers behind are called “model employees”. Understand this: if you’re ready to simply stop perfecting your craft and all You want is a check.... go for it. If you have a sense of pride and truly want to achieve things in the culinary world....this is not it. Manage your own expectations before you apply here.

Anybody that has experience in Senior Living knows that it requires long hours - but ultimately your skill, experience and most importantly your attitude determine how successful you will be and whether or not you will find it a stressful position.  We have always given 110% to the job, to the company, to our staff, and to our residents.  That being said we know we aren't perfect and sometimes make the wrong decision; we also do our best to make corrections when we do.  We also understand that an empty vessel can't pour into the lives of others, so although we work 50 - 60 hour weeks at times we make sure that when we can, we make the time for ourselves - the happier our staff the more time we have to enjoy life, so we do our best to keep everyone happy.  ;)  Sometimes you hire someone that gives 110% effort but still isn't capable of doing the job (even after training ad-nauseam).  Sometimes you hire someone that has all the ability in the world but just isn't willing to do what needs to be done.  And sometimes (hopefully more often than not) you hire the perfect person for the right position.  We have loved and cared for every one of our staff, past and present . . . even if they didn't work out in their position and a difficult decision had to be made, we truly hope and pray that they are blessed in all they do.  The company itself has core values that are centered around both staff and resident satisfaction - of course the adage applies that you can't please all the people all the time, but we always strive to do our best with this.  I could go on all day about the challenges that we face and the solutions that are there, but the long and short of it is this:  It can be a trying job.  It can wear you thin physically and mentally. I'm sure that the same can be said about most any position with most any company. But if you are "called" to senior living then the rewards far outweigh the challenges.  Giving so much of yourself can truly net you a greater return - smiles and joy from staff and residents alike (if you're not getting that, it's rarely THEIR fault), a company that truly cares about you, your staff AND the residents, a fair to generous compensation plan (with good benefits), and most importantly of all, a fun, friendly work environment that YOU can make feel like family with co-workers, residents, and everyone that comes through the doors.

I worked at the Hilliard location for 3 years. In those 3 years I went through 4 pairs of building managers 3 executive chefs and 3 sous chefs. The room for growth within the company is very small unless management actually likes you as a person. They brought in these new managers in February of 2020 and they completely destroyed the environment and the values of the company. The company itself is not bad. Do they sometimes make bad decisions yes. They do need to do more in house promotion as they like to tell you on their profile and in the interviews but ultimately that decision is left to the building managers. So if they don’t like you they won’t promote you. In my own experience these managers came in not liking the entire staff and compared the chefs food to his mothers. And if it didn’t taste like his mothers food he was complaining even though the residents loved the food. This is the only time I ever seen a company allow a non cook/chef experienced person tell a chef how to cook. Those same managers also allowed the sous chef to disrespect the employees such as he called us out of our names everyday. And he even got violent once. And they did nothing. They allowed those managers to run the building into the ground in less then 6 months. They lost the entire kitchen. From cooks to dishwasher to even servers and the other management staff. If they get that situation under control. It would be a great place to work. Good hours decent pay good benefits. But bad management and bad chefs in this particular building. Just know if your applying to this location you have the chance of walking into a bad situation because of the chefs at this point. If you looking to adavance your culinary knowledge this building is not for you. The chef they have on board only buys frozen foods.they do not know how to bake and only know how to fry foods and make sandwiches. And the chef is lazy and does not want to help develop anybody he just wants to sit in his office for his 6-8 hours a day and go home. But if your ok with that. Then this jobs is perfect. But if you want to learn and expand your knowledge to be able to take to another job. This is not for you. 

Read the reviews on this company and do not work here.Had I known that the moment my butt hit the chair I'd be expected to accomplish what no other marketing director was able to do, I would have run for the hills.There's a reason why they've not enjoyed a large occupancy rate and that's location, cost, and huge employee turnover. Don't even try to level with management on this as that will make you public enemy number one. No job is secure here unless you're the undermining concierge who works the morning to mid-afternoon shift. No matter if you say please and thank you, she'll resent you for asking for any support and report you to a manager saying that you think she's your secretary. It truly is fire central as in previous reviews from former employees.They change on-site managers, chefs, marketing directors, and many other key employees without just cause. One complaint on the food from the residents (by the way, corporate is dictating how much money can be spent there) and there goes the latest hard working employee. Lunch was never an event that you could leave the site for. Your meal was pretty much allocated to a 10-15 minute break.Corporate was always there and would rush you through your meal and then send you back to your office without much help on the key issues you wanted to address.They promise you the moon in support and deliver a dictator or two. They cut my advertising budget from the get go and then came down on me for not having an advertising and marketing plan. I had the hardest time adjusting the micromanagement going on there and corporate never seems to just let you TRY to do your job. I've never had a boss who paced my office barking out orders while I'm trying to make sales calls until I worked at RLC. I may have not done my job perfectly, but they apply so much pressure that you're doomed to fail from the start just by the sheer volume of intimidation.



** [RLC Creek Valley Retirement Community ]: A Horrible Experience**

I am compelled to share my disheartening experience with RLC Creek Valley Retirement Community, where I worked as a [Housekeeper] from [April 2022] to [September 2024]. My time there was a constant struggle and filled with frustration.

The work environment was incredibly toxic.  Supervisors , such as hostility, lack of support, or poor communication. This created a highly stressful atmosphere that made it challenging to perform my job duties effectively.

The management was equally disappointing. Issues with management, such as poor leadership, lack of direction, and unfair treatment.I felt undervalued and unappreciated, and my concerns were consistently ignored and dismissed.

Additionally, the workload was overwhelming. Issues with workload, such as being overworked.  It became impossible to maintain a healthy work-life balance, which significantly affected my mental and physical health. They let the other employee get away with not doing their work  and would try to put that person's load   on the other workers. Which is why I was terminated because I spoke on the behalf of the situation and called HR and reported to them as well and let’s just say that was a waste of time. Overworked me and my husband and let the third housekeeper get away with their lack of work. 

Overall, my experience at RLC Creek Valley Retirement Community was extremely negative. I would not recommend this company to anyone seeking a positive and supportive work environment. I hope that RLC Creek Valley Retirement Community takes steps to address these issues and improve the experience for future employees. 
 



This community has had 3 different management teams in the short time it's been open. They hire completely incompetent managers who pass their work onto you and then preach about time management. The managers are disengaged from all  community events and couldn't care less about the wonderful residents. I'll be more specific...  Instead of joining the community in remembrance of a resident passing, they'd rather enjoy room service in their apartment. Management is constantly harrassing you about sales and tours, but refuse to take any part of the sales process. If a prospect inquires, calls, or comes in on your day off, you'll never know until they call back upset that no one has reached out to them. If you are still considering a position at Emerald Oaks,  mentally prepare yourself for an extreme hostile work environment. It doesn't matter how dedicated you are. I worked hours  pasted my shift, came in on my days off and often took on responsibilities for the betterment of the community. I led our community to the top of the charts in move ins and Instead of celebrating the successful month we had, I'm called into a private meeting where the managers verbally attacked me with shouts of profanity and threats.  According to manegement, having the residents best interest at heart has no place in their community. You express your concerns to corporate but they do nothing. These people only care about taking advantage of seniors and making money off of the move in. Do yourself a favor and save the heartache.  This company has no place for a good person.

In property management there's one position that gets no love or real recognition really..
Maintenance supervisors at multifamily properties are responsible for EVERYTHING related to that property with exception of office staff and accounting. Even accounting, I'd be responsible to negotiate my next years budget after justifying the need for whatever number i calculated based on immediate needs, projected needs, deferred needs and factoring the previous years operational budgeting. For the life of me i dont get why they dont make the positions more attractive to qualified and proven talent acquisitions by way of fair market value for the position to be filled?? This company is way lower than the industry on wages for a position that has entirely 90% of the responsibilities throughout the property. Not a little under either, we're talking $5 an hour or more. 400 units and two maintenance people thats below the industry standard of 1/100 units throughout thos region. Phoenix is a renters market with 37% of families renting. With median incomes that are being consumed by median rental costs at a rate of 56% of those median incomes. Filled at a rate of 97%across the board and of those rentals, 56% of the average salary per home consumed. On average is cost of a home to live in here costs more than half your income.. But i shouldn't be considered because i expect to be paid for my PROVEN successes and quality services??
No thanks. I appreciate the consideration, but please, offer something more competitive than what's already on the table. A dollar a year of experience in my trade?

Days are fast paced.  Giving support to our team, and staying connected with residents, so the community runs smoothly.

This role has strengthened our leadership, problem-solving, and relationship-building skills. As well as our skills to lead with compassion, communicate effectively, and manage a community with confidence. 

Upper management has been supportive and empowering, giving us the trust and tools we need to succeed. The workplace culture is positive, team-oriented, and centered on honesty, kindness, respect, and excellent service.

The hardest part of the job is navigating the emotional moments that naturally come with working closely with seniors, and their families.

Dealing with staff can sometimes be challenging.

The most enjoyable part is the relationships. Our residents bring joy, stories, and purpose to every day. Helping them feel safe, valued, and happy is the absolute best part of what we do. 

We also love the teamwork and the positive energy that comes from leading a great staff.

I was hired under a temporary set of managers who favorably described and managed me in the role of Lifestyle Director. 

Then, permanent  managers were established, who radically changed the employment "description." For instance, I was told the position had "very sporatic" overtime requirements. Then, under the new management I was REQUIRED to work overtime weekly (which did not fit into my scheudule, as I work evening jobs). 

Additionally, the temporary managers encouraged and approved unlimited interactions with the residents at lunch. In stark contrast, the new manager required approval before each lunch date, completly failing to understand the role of a Lifestyle Director. 

Overall, this position could have been be a pleasurable and rewarding job, but BEWARE of a management team who doesn't understand the purpose of the Lifestyle Dir. role, and has no regard for your personal life/time.

Top Job Titles	Average Salary
Server 34 salaries reported	$13.10 per hour
Cook 28 salaries reported	$17.52 per hour
Kitchen helper 25 salaries reported	$15.68 per hour
Concierge 12 salaries reported	$16.66 per hour
Housekeeper 14 salaries reported	$15.50 per hour

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