host/hostess

line cook

prep cook

dishwasher

cook

Tao Group

I was a cashier on and off for a few years. The job itself was an easy job, however management made it more stressful than it had to be.  Management plays favorites and inconsistent when it comes to taking disciplinary action.  

One thing that I did not like that made me leave, were the hours. They expect you to come in at 10am and work until 4/5 pm and then come back in around 9pm and work until 2/3am to go home and do it all over again all WITHOUT OT. They work employees like dogs for minimal pay. Tao group is actually one of the LOWEST paying nightclub groups in Las Vegas unfortunately 

All the owners and co owners are making great money and opening clubs worldwide but pay employees poorly. It is SAD and PATHETIC how much managers make. That is why a lot of employees would talk about how they would rather work hourly than salary and didn't want to move up in the company.

ANYBODY can be a manager at Tao Group, even within a department where you know NOTHING of and have had NO  training or experience . Even non management jobs. It really isn't that hard to wok here because they hire ANYBODY. 

I've seen Tao and Marquee plateau over the last 5 years and its sad. This company has a lot of potential but have a ways to go as far as getting back to being one of the top nightlife spots in Vegas.

Everyday was an amazing opportunity to grow. The TAO GROUP is a leading restaurant and nightlife company that develops, owns and operates many of the most successful food, beverage and nightlife entertainment venues in the United States. Partners Marc Packer, Richard Wolf, Noah Tepperberg, and Jason Strauss bring decades of hospitality experience to the brand portfolio. Currently TAO Group boasts operations in New York City, Las Vegas and Sydney, Australia. In New York City, the collection includes Avenue, Beauty & Essex, LAVO Italian Restaurant and Nightclub, Marquee Nightclub, The Stanton Social, TAO Asian Bistro Uptown and TAO Asian Bistro Downtown. Additionally they operate all of the food and beverage outlets of the Dream Downtown hotel including room service, Ph-D Rooftop, Electric Room Lounge and Bodega Negra. Las Vegas operations include TAO Asian Bistro, Nightclub & Beach at The Venetian, LAVO Italian Restaurant & Lounge at The Palazzo and Marquee Nightclub & Dayclub at The Cosmopolitan. Marquee Nightclub at The Star – Sydney represents the company’s first international offering. TAO Group regularly brings the brands to additional markets via pop-up venues at noted events such as the Sundance Film Festival and The Olympics, among others.

This job is great at first. You're dazzled by all the nightclubs and casinos. Lots of beautiful women and cool guys coming to all the venues. But after a while of partying and having fun you realize the monotony of the job you're required to do: Stand of the Las Vegas Strip for 7 hours and talk to people as the walk by. Sun, sleet, rain or snow, your job is to get people into the club.

The job itself isn't hard. The stress comes from making sure you hit your guest-list quota every night. Which seems easy at first - until you realize how fickle hot girls and tourists are in general. They have offers from every club in town and will easily cancel on you if they think something better will come along. You could talk to 40-50 groups of people and MAYBE you'll hit your numbers (if you don't hit your numbers consistently your fired). During my time, I watched dozens of people come and go. Most only lasted 2 months on average.

This job is great if your going to make a career out of nightlife. You can slowly build up a clientele, build a personal brand over several (yes several years) and maybe become a VIP Host or a Manager. All while fun along the way.

I enjoyed the first few months here. It was a new experience and fun job. Pay started off well with nice incentives every now and then. Quotas and goals became unrealistic and commissions would be cut for trivial matters. Bonuses and incentives were attainable only for longtime employees or management. There was a lot of favoritism for certain teams and team members. Not much room or opportunity for advancement. Went from an enjoyable experience to a miserable job quickly; a "Everything that glitters isn't Gold" type of situation. In meetings there was always something being hidden from certain teams. In the end, I am grateful for the experience because I learned a lot and developed skills and networks that I can use in other areas and other jobs.

I went in to their open interview and was hired that day. They made the job sound stressful, but made it seem like it would be a well paying job. However, my experience at Tao is back to back doubles, no overtime, no lunch breaks, and maybe a 10 minute break (if there is someone available to watch your position for you). On certain weekends, I’d work Thursday night, Friday morning and night, Saturday morning and night, and Sunday morning. I would be so exhausted that I’d start falling asleep while standing and unfortunately for the guests, they had to deal with many security guards that were in similar positions as me. We are exhausted and then are still told to be nice, all while knowing that we get paid little for our work and are reminded that as security, we lose the company money. If you need a job, they are always hiring, but don’t expect to be treated well.

I have been working for Tao Group for 10 years and have worked in three different venues in NYC, and it has definitely changed my life for the better. The company keeps growing, and they open exciting venues and keep things interesting for employees and customers alike. I appreciate having the opportunity to make good money and have a very good full benefits package with a price matching 401(k) as well. To qualify for benefits, you need to average 32 hours in a restaurant or 24 hours in a Nightlife venue (which is basically Impossible since Nightlife shifts are shorter and less frequent). I have created a tight knit group of incredible friends working through Tao group, and have made friends with customers along the way too! I definitely recommend being a server in Tao Group especially at their more popular venues. Giving 4 out of 5 stars because they can definitely overwork you, especially when a venue is understaffed, or if you’re a restaurant manager.

The salary was amazing. The co-workers are fun and some managers were great to work with.  Always understaffed and overwork their employees. No vacation time. If you requested vacation time you still had to find someone to cover your shifts. 

Typical day at work - 4pm: chef's meeting to taste specials and new drinks, meeting notes from managers of what to improve on and what we have been doing well; 5pm: shift starts and wait on tables till about midnight; shifts ends around 1:30am. 

What I learned - exceptional customer service, and hospitality, selling and up-selling, learned how to sell drinks and food.

Management - many were fun to work with and were very respectful. 

Workplace culture - fun, on-your-feet all the time.

Hardest part of the job - staying out too late.

The most enjoyable part of the job - fun staff and the salary.

The biggest thing I learned with managing and being a line level employee with the Hakkasan Group is that hard work is recognized. I started at the bottom of the company and worked my through the ranks to achieve my goal of management. Once achieving my goal, I learned their way of running lounges and nightclubs in a very successful way. All my peers were incredibly driven, humble, and goal oriented. 

My typical day would be coming in and knocking out the daily operations tasks such as scheduling, floor plans, ordering, pay roll but after that, it was constantly looking at ways to improve the venue and implementing a plan to accomplish it. 

The most enjoyable part of the job would be working with the staff and doing the best I could to give them a memorable and fun workplace experience every shift they worked. When the staff is happy, they perform well which benefits everyone.

I have worked here since the day we opened. I have worked my hardest to get to the point that even the executive chef is asking me for recipes and how thing are supposed to be made. They expect they’re employees to behave and work as management without pay or title and they keep hiring under qualified people to be sous chefs. There is almost no accountability in the work place unless you are reliable and capable then you are responsible for everything. There is  harassment that goes unchecked by management. You can work hard and unless you pi**, moan, and fight for raise you won’t get it. I’m one of the last three original  hoh employees out of 250+ That’s only because they toyed with me saying they would make me a sous chef. It’s good on a resume but dot become a salve to chef wing ho and his cronies.  It’s says 16-23 per hour but it’s a lie

I have really enjoyed my year working at Hakkasan Group. During the summer when working at Wet Republic, I was working at least 30 hours a week and it was a great time. I would also always work events and work at the nightclubs that need extra help to get more hours. I made so many friends and had a great relationship with my leads. Now that the season is over, I've been put at the nightclubs. I still enjoy my job, but I only work like 15 hours a week now on average. When there are events or help at the other nightclubs, I rush over to get a spot. I really appreciate that there is always a chance to get more hours. There is always a chance to move up with the company and I'm planning to do that to get more pay and hopefully more hours also. Overall, I love working at Hakkasan Group.

Top Job Titles	Average Salary
Host/hostess 15 salaries reported	$18.75 per hour
Line cook 14 salaries reported	$21.59 per hour
Prep cook 10 salaries reported	$19.29 per hour
Dishwasher 10 salaries reported	$17.33 per hour
Cook 7 salaries reported	$21.29 per hour

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