host/hostess

senior cook

cook

guest service agent

room attendant

The Boca Raton

Review of contracted space in Delphi for accuracy

· Conduct site visits with Clients when contracted or requested

· Ensure that Master Accounts are set and contractual deposits are received as scheduled

· Coordinate with all ancillary departments such as Golf, Tennis, Sailing, Fishing and Spa for any planned events or the possibility of future events

· Work closely with the Executive Chef and his Culinary Team in the customization of Menus

· Write individual Banquet Event Orders for each function and respective Diagrams if needed

· Continuously monitor sleeping room pick-up and Food & Beverage revenue according to contractual obligations to avoid any attrition issues prior to group’s arrival on property

After Group’s arrival on property:

· Work closely with Banquet Set Up Department to ensure that every room is set according to client specifications and diagram execution

· Conduct Pre-Conference Meetings with Client and Resort’s Management Team

· Daily monitoring of all Group’s meetings, meal functions and ancillary activities with the assistance of the Conference Floor Coordinators and the Banquet Department Team

· Ensure that every banquet check from the previous day is approved and signed by the Client

· Conduct Post-Conference Meetings with the Client if and when requested

Departmental Meetings:

· Monthly Forecasting Meeting with the Director of Catering & Convention Services

· Weekly Food & Beverage Outlets forecast Meetings with the Director of F&B and his Assistant

· Weekly Department Staff Meeting, Catering and Convention Services

· Daily BEO Meeting

Within the Department:

· Work closely with all Managers in the achievement of Departmental Goals and Budgets

· Assist fellow Managers in the monitoring of events when multiple venues are being used simultaneously

· Be a Team Player, Leader and Mentor to all Junior Managers, Conference Coordinators and personal Assistants in their professional development for future professional growth

On a personal note, after almost 30 years in the hospitality business, working in a variety of venues and Countries, I believe that I am a professional who has demonstrated sound business judgment, decisiveness, well-developed planning, analytical, and communication skills and a consistently high level of performance. I thrive and am accustomed to a fast-paced environment where deadlines are a priority and handling multiple jobs simultaneously is a requirement. I enjoy a challenge and work hard to attain my goals. I feel confident that a frank, in-person discussion will determine if a compatible environment exists for a future relationship. I would welcome this opportunity and assure you that this would be time well spent.

I had a very negative experience working at this organization. The workplace environment is highly toxic and extremely disorganized, which contributes to a constant high turnover rate. It often feels like a facade—one that hides underlying atrocities and a lack of genuine concern for employees. Management demonstrates zero empathy; they see staff solely as working hands and show little regard for their well-being.

Promotion opportunities are limited and based more on politics and favoritism rather than merit or hard work. The company tends to favor hiring outsiders rather than promoting from within unless you start off in a good position. This creates a frustrating barrier for advancement, making it nearly impossible for dedicated employees to grow or succeed.

Overall, the atmosphere is unprofessional and discouraging. It’s a place where hard work is often overlooked unless you've ingratiated yourself with the right people. I would strongly advise caution if you’re considering employment here, as it’s unlikely to foster a healthy or supportive working environment 





Morning meeting daily.  We would go over Forbes standards and values.   Emphasis on team work and communication which is where the company fell short by putting  anyone in a supervisor position not because they were qualified only because someone else got promoted 
It’s apparent they did not require a supervisor to be a boss.   Unprofessional attitude.  Very unfortunate because I really enjoyed working on the property and being a part of the legacy.   The hardest part of my job was not having the right tools or set up to perform tasks i was given.  Back to lack of communication.   Supervisor wasted more time  creating issues over personal issues.  Did not care at all about the legacy and values.  Time to part ways.  No future with a superior like mine holding my destiny in the palm of his hands.  Just not professional.  I still wish the beat for the success of the hotel regardless of  what supervisor I was assigned too.  I learned alot and had alot of great coworkers during my 2 years  I was employed there..  

Wonderful learning experience, sense of belonging, prestige, build relationships. and you feel you made a difference. It is a familial environment and the non-monetary rewards are given often, management goes above and beyond to show appreciation. Well-structured company, managers are held accountable if they make errors. All of these points make up for the low hourly pay rate (but that is how it is in hospitality industry). Great place for PT college students to work and gain experience between balancing school. There is more room for growth into a manager/supervisory role in F&B department vs. any other dept. No matter your role, you feel a sense of responsibility and ownership, and learn about diplomacy. 

We worked long days at the Resort. It was always very busy and as managers we take great pride and ownership to make memories for guests . Our team members appreciated the support we always gave them and that was also whet we got back i return from them.
I learned so much at the resort, team building, time management, guest and employee relations and how to run a department profitable and efficient together with your team.
The management team was always there to support you and gave you the time and feedback to be successful.
The bare foot elegance culture was one i really enjoyed at the Beach Club.
The hardest part of the job was the long days that we worked in different departments throughout a day.
The satisfaction off happy and satisfied guests and team members was on of the most gratifying parts of the day.

Working at the Boca Raton Resort & Club, there were no typical days as the[week] was varied by the types of [events]. Some of the autonomous things I did was to clock into work, go to the production office, review the events and projects that were needed to be prepared and executed in a timely manner. Management at this property is amazing, they really take the time to understand and help us where we may be lacking, or to emphasize the workplace culture. There were many difficult parts of the job I had, not only did I have to work ridiculously long hours, but in my department, we were a bit short staffed, so when there are major events going on, we are stretched very thin. In essence, this job was very enjoyable in the long run, I got to create the beautiful masterpieces of events, the teamwork is impeccable, and I admired how everyone was able to grow on this team.

I loved my time at the Boca Raton Resort and club, specifically my managers. I was treated as a peer and felt respected. I loved the environment and the sense of pride to work at such a beautiful and notorious property. However, I did hear from others that they did not have the same experience as me when it came to management etc. My biggest gripe was the lack of benefits (Cheap hotel rooms are great but only go so far) and the incredibly low pay. Often 20% below industry standard it is tough to stay afloat there. Management was the path to a large salary increase, however the demands where not worth it. Overall, this job was a great transitional period that spring boarded me to the next step in my career. Alternatively, I can see how this would be a great job to take if you where in the later stages of your career and wanted to enjoy a great work space.

BRRC was a wonderful, interesting, and fast paced environment to be employed by. Everyone had fun at their various positions, while performing their duties with the highest concern for the guests expectations and comfort. All employees strived to make all guests receive a joyful, pleasant, relaxed, curteous and most welcome experience during their stay at the resort. Private dining was one big family, chefs, order takers, servers, supervisors, and management; was like working for a well oiled machine. Everyone's input produced a great work environment and friendly atmosphere to be employed in.

A day at work involves trying to get your appts. in a very narrow area with 30 other therapist trying to get there appts at the same time.
I learned after 5 1/2 yrs to just stay in your room so you don't have to listen to negativity all day long.
The management is there for the resort and not for you, be careful not to speak to anyone else there because the walls have ears, also anything you tell management will go into your file and any client issues will be put in it as well but only the negative ones.
There is no co worker team work, everyone is there for themselves
and they all seem to think that they should have more appts. than you do if they are full time employees so you will have to sit it out without pay.
Hardest part of the job is to sit around without making any money and then told to do chores while others make the money.
Enjoyable may be the three dollar lunch at times.

In the the hotel business a typical day changes all the time. You meet some amazing people and make solid contacts. It is a 24/7 business and if your not used to working all shifts it might not be for everybody. You make some great friends along the way. Working in a high end resort there is a lot of turnover, so your constantly learning new ideas from new management. The hardest part I would say is the constant change of schedule from working overnight shifts to working morning shifts a couple of days later. This can impact your sleep schedule. I work on a beach resort and I would say the most enjoyable part of work is seeing the sunrise early in the morning. Not many places you the opportunity to see that!

Top Job Titles	Average Salary
Host/hostess 71 salaries reported	$18.00 per hour
Senior cook 24 salaries reported	$23.79 per hour
Cook 13 salaries reported	$25.63 per hour
Guest service agent 55 salaries reported	$20.25 per hour
Room attendant 28 salaries reported	$18.04 per hour

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