cook

dishwasher

senior cook

banquet cook

maintenance technician

Hotel Arts Group

There is a lot to say, so I will try and sum it up in bullet points.

- The higher ups are mentally checked out. They don't care about staff, or the business and it shows. 
- Managers work there, but you never see them. They are always super hard to track down when you have a problem.
- They have the highest turnover for both managers and regular staff that I have ever seen. 
- They are constantly out of products.
- They rolled out a new menu without telling the servers, on a busy Saturday night. 
- Made the kitchen cook 7 different menus for one night and wondered why they crashed.
- They change their business hours and specials every single day without letting staff know ahead of time. 
- Your schedule will change multiple times a week without any notice.
- They have staff food that they put out. You pay approx $3 everyday to use it. Although servers are not allowed to use it between 11am-1pm, and 5pm-7pm (The only time it is open)
- There are usually a lot of discrepancies with tips since it is pooled. They don't tell you how it is split.
- You have to constantly check your hours, since oftentimes they would miss a few hours every pay period.

Overall time with hotel arts was a very up and down experience. I had started out learning lots working lots of hours (The pros). As time with the company moved forward working long hours and not getting a break, being forced to clock out before my shift ends and a shady "hourly" tip rate to put money back into there pocket or the would say it's a "float" (for the tips) drew big red flags for me. If a job, food or even the day went wrong often the management or chefs will give out write ups and call it a  "performance issue" apossed to coaching or ownership as a superviser. This and the combination of loss of wage and tips.. results to be one top of one of the highest turn overs or (stress leaves) I've witnessed, which in turn also effects the work load to be much higher, and gunna be honest when I say this that bigger work load days they only give you small bits off appreciation .. Overall 4/10 working here... Honest review don't believe all the hype someone's passion is not worth sacrificing to "learn" remember that.

Pros: As a passionate chef you will learn lots.

Cons: Absent management, leading the "faults" to trickle down onto the employee. (Not fair) High turn over , loss of wage/hours, so you feel like just a number.

First shift had me on my feet the entire time without a real break (unpaid), doing room service - not in the job description. Any time I consulted my manager, I felt ignored, even if it was the most logical solution to an issue. If standing for eight hours while entering guest rooms *alone* for room service and taking phone calls for reservations at the same time for $15/hr is for you, you would make a perfect fit. HR was amicable but the hotel lost so many amazing employees because they refused to do anything about management. You will bond very well with your coworkers over how under-redeeming your job is, which is what makes me give it two stars and not one. I lasted quite literally a month before quitting the morning before a shift because I couldn't take the stress and the disrespect. This will make you regret leaving whatever job you came from.

One of the worst places I have ever worked. Huge turnover rate in all positions. Not a lot of room for advancement. Tips as a cook were nearly non-existent. FOH are paid/tipped disproportionately higher. Management had very little leadership skills. Toxic work culture. Enough scandals have happened here for an expose. They prey on young talent only to exploit them for labor.

This place is always hiring. and for all the wrong reasons. Toxic work culture, some of the chefs are don't know how to treat or talk to some of there staff, worked here for 3 months and one of the chefs didn't even know my name. Staff food is sad for 3.50 as they take it out of your paycheque.Not a good place to work at and this is coming from somebody that's worked in various hotels and resteraunts. Please stay away from this hotel at all costs. 

good staff to work with and management was communicative.
the only problem is that events were scheduled front heavy (lots of staff at the beginning) and so things were ready to go really early and there was lots of standing around. typically there would be fewer staff at the end of the event when they were really needed to do all the clean up so you could be there until 5 or 6 am.

Training is very informal, expectations are unclear and a lot of people take advantage, there’s no consistency, this likely stems from the upper management. They always schedule so many people so work is super easy, just show up and collect your check. If they give you hard time just go complain to HR

This organization is boutique style not only in product but in culture and leadership. It's very important to understand the need for the right fit within that style. If you indeed a fit, this is an amazing company to work with. There is a lot of talented people who make this organization a stand out.

Overworked, management doesn’t know what they’re doing. Tips go missing. Will barely train you and overwork you. If you try to talk with management they’ll say they’re listening to you if you have any concerns but I find that isn’t true. But flexible schedule. You’re better off working somewhere else

They only hired me because they needed extra help for the summer months. Unfortunately, I missed out on another job because of it. I could go into more detail about why the whole experience felt like a scam, but my recommendation is: if you have another option, take it.

Top Job Titles	Average salary
Cook 2 salaries reported	$19.25 per hour
Dishwasher 3 salaries reported	$17.58 per hour
Senior cook 4 salaries reported	$19.00 per hour
Banquet cook 4 salaries reported	$19.06 per hour
Maintenance technician 8 salaries reported	$23.25 per hour

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