line cook

cook

guest service agent

sous chef

night auditor

Eldorado Resort

It’s sad to see the few employees who genuinely care about customer service being worn down by poor senior management.

Leadership turnover is extremely high. Outlet managers, assistant managers, and directors rarely last long, and once people are exposed to the ownership culture, many leave quickly. Employees who work closely with ownership tend to burn out fast, while favoritism toward certain individuals is very noticeable.

Pay is low compared to workload and expectations. Outside of seasonal server income, compensation is generally not competitive.

HR offers little meaningful support. Staff retention is an ongoing issue, particularly in the kitchen, where reliance on temporary or international workers is common. Promises of long-term support or growth are often not followed through.

There are virtually no incentives or benefits. The health plan offers minimal coverage, and employee appreciation is almost nonexistent. Bonuses, team-building efforts, or recognition are rare.

The property itself has ongoing operational issues. Front desk staff deal with frequent guest complaints, and while renovations are underway, they feel more cosmetic than structural.

Communication across departments is very poor. Initiatives and promotions are often announced publicly without proper coordination with the teams responsible for executing them.

In conclusion, this is not a supportive or sustainable work environment. Consider carefully before applying, especially if you value fair compensation, clear communication, and your mental well-being.

A typical day bartending at the Hotel Eldorado is very busy in the summer, you have typical opening duties, set up of the bar and often stock to put away during the daytime. Typically during the summer months when the weather is nice everyone wants to sit outside so you don't generally get too many tables which is usually 3 (2s) and 1 (4) + bar top. It is a great place to learn about bartending and mixology with some very skilled and experienced bartenders + all of the staff are very friendly and welcoming including the majority of management. Like many establishments there are things often overlooked, how much supply to have by gauging how busy it will be, how much glassware to keep on hand but they mean well. The best parts of the job include 1/2 off on meals, great co-workers, and the lovely view of the marina and Ok lake. The hardest part of the job as a summer bartender is working very hard for little increase in pay compared to winter due to tip pooling for the bartenders, not high enough tip out %, and overstaffing. There weren't much prospects for advancement or raises either. They skipped employee reviews leaving no open line for questions, concerns, constructive criticism, praise, or raises.

Bartending in the winter it great because everyone wants to sit inside, you get the hours you need + generally your section is busier and the workload is a fraction.

The people at Manteo are amazing, that is where the benefits stop. Management is run very poorly and there is little staff incentive. Long long hours in the summer (sometimes servers are working 10+ hours) and in the winter you are VERY LUCKY to make fulltime hours. Overtime is expected, you cannot say no, and sometimes you are required to serve in suboptimal conditions (ie: serve the patio in the pouring rain), for female servers especially they sometimes 'punish' for sick days/being late by scheduling you for 'poolside shifts' which is serving by the pool from the restaurant (long walk, hot sun, angry people, and on top you have to tip out [but most people assume the delivery charge is the tip and then leave no tip] leaving you to pay out of pocket most p/s shifts) no regard for physical capacity to make this walk for 8 hours. Staff discount on food, but no drinks, have to pay for sodas, no discount on takeaway, the discount only for you and one person. Not atypical to get scheduled for %pm shifts followed immediately by a 6:30 am a shift.

Working at the eldorado allowed me to gain many new skills in the hospitality industry. I enjoyed working with my co-workers and assisting others but I do feel that the eldorado resort needs some advancements. I find that management is lacking in taking action on areas that would help the hotel progress. They are not very accommodating to their staff and I feel that they will always favor guests/business over their own staff. I did not feel very valued while working there and felt the moral amongst the staff was quite low. In addition, the income is low for the job/the reputation hotel eldorado has. Considering it being almost a 5 star hotel, it basically pays minimum wage. All things set aside. I did enjoy my time at the eldorado. I believe it is a good place to start to get into the hotel industry but don’t expect too much aside from that. 

Lakeside Dining is a fast-paced and sometimes stressful depending on your position during the summer. Guests can be demanded and high maintenance like anywhere else. I found it a difficult spot to learn and grow in the hospitality industry despite management attempting to toss around very basic whiskey & wine tastings. Even with the cons of the job, it is one of the best working experiences I've had so far. You will still be able to enjoy that hot sunny Okanagan weather while serving on the boardwalk. And it is even easier to feel part of the team as everyone you will work with are super friendly (except the chef). If you are a hard worker and care about your job/community, you will enjoy working here. 



Not a great place to work. The pay in comparison to other hotels like it is much lower. The management team is unprofessional and lazy. I left this job on my own terms and with no bad blood, so this isn't my way of being vindictive because I was fired or something. I just truly thought that despite its great location and potential to be incredible, due to its poor management the job was terrible.

The work itself is not my favorite thing, but the management team and most of the co-workers were always very nice and funny and easy to get along with and talk to. My managers and supervisors cared about me and my mental health and when my manager left she made sure to remind me of how amazing I am. 
It is quite repetitive work and it can be very fast-paced and sometimes stressful, but the days go by quite quickly.

Kitchen runs very hot, with a "ride or die" attitude very typical of cooks and chefs. Scheduling violates labor laws many times, sometimes in the extreme, and there is little balance between work and life for most of the staff. Wage and benefits were decent but not worth it in the end. Many of the staff leave due to the chef's bullying and ego, as well as harassment from other senior staff members.

it was a learning experience for me to work there also had a lot of fun when I got trained it wasn't easy as it was a very fast paced  environment all the co workers are very outgoing and I was willing and able to work I did however enjoyed their delicious food they had I was willing to work and ive learned that sometimes doing ur best isn't good enough but I learned my lesson not every job is gonna be for u

I been working for like place for so long but im still learning lots of things everyday at work there's always hard part at work but if you always prepared everything is easy the most enjoyable part of the job when end of work was done everybody love's that management was not bud not the same when I was working in Dubai at the 5star hotel

Top Job Titles	Average salary
Line cook 6 salaries reported	$22.58 per hour
Cook 6 salaries reported	$20.17 per hour
Guest service agent 5 salaries reported	$21.20 per hour
Sous chef 2 salaries reported	$25.38 per hour
Night auditor 3 salaries reported	$21.33 per hour

Working at Eldorado Resort: company overview and reviews

Eldorado Resort

Eldorado Resort ratings

Popular jobs at Eldorado Resort

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected