Pros
There were some great people there for a while, and the location was amazing. And that would really be everything that there is which is positive. Oh the exec chef was beyond amazing and caring.
Cons
Extremely high turn over - saw 19 people come and go in the kitchen in just over a year. Let alone f&b. Poor pay Long hours. Some weeks we did 5 overnights, with split days off meaning over 100 hours WITHOUT any extra pay. Nor even 24 hours off in a row. Horrendous head office A CEO that couldn't figure out how not to post very private pictures to a company iCloud No gratitude No organisation A lot of empty promises and so much missed potential Refusal to spend money to improve and deliver the standards and quality to guests. No tips. "Service charge" meant service for the venues or cso staff/profit protection