Aimbridge Hospitality Food and Beverage Department Employee Reviews

Getting better all the time.

it is enjoyable and challanging.

Being this is my first Union hotel; there has been a huge learning curve.

Overall Aimbridge offers solid benefits, a wonderful working environment and great growth opportunities. The only negative that I have experienced working with Aimbridge is work life balance, but as teams are built and polished this can be changed.

An indifference between departments, department managers are described as "leaders" however it has not been my

I like their way of letting us showcase our strengths

Encouraging, engaging, empathetic, hard working.

My leadership team is small.

Our leadership team is a tight knit group that creates a positive, fun and energetic environment that allows our team members to be the best versions of themselves.

Great personality willing to assist.

communication would truly be a welcomed skill in addition to departmental consideration

communication from one level to the next, only emails being sent is not the right way to communicate or manage. Do I say not as I do is a huge problem here.

Being more present and hands on with day to day events, and not delegate to supervisors who they themselves aren't correctly to fulfill said role. I feel the supervisors are wanting to make chahges and help but they're unable to without the upper managements approval which they don't get most times.

Communication culture bullding comsistency kindness

Leader Darren needs to be a leader and follow through when it comes to associate toxic enviroments. Many things are swept under the rug or never reported. Sales Manager Kathryn G. is not a leader nor professional, she comes in everyday jn a bad mood, never listens, is not a team player and is bias.

401k employer match is a plus.

Vacation pay, and discounts for hotels.

There is not really a best part.

Payout balances the hard work put in.

options available to the various levels

I do not feel undervalued

For my performance and hours put, i need more compensation. My salary is less $30K than average in Market. Please do something about it.

I was promoted from OEM Sous Chef at ~$68K to Chef de Cuisine at a contracted $73K, yet my take-home pay is now lower. I’ve delivered a 10% food-cost reduction and raised GSS food-quality scores to t

I love every one in company

I miss the room rates that was provided by Hilton Go, it was easy to use and the rates were unbeatable

We laugh, we work hard, we learn, we grow and we thrive for each other to do their best and for us to work hard as a team.

hard working, determined, skilled in different asspects.

They are Reliable and loyal.

When the going gets tough we get going

No drama. We are there for each other when needed

Team members lacks communication, culture, and consistency. Several leaders show little genuine concern for the business, which impacts performance and overall operational success.

He/she needs to fulfill the job requirements of his/her position.

coworkers need to care about what they are doing. People do something once, think it's amazing, like clean an oven, then not do it again or feel they need to do anything else because they did that one thing.

More passionate about their jobs

Better training and more professionalism is definitely needed. Sensitivity training for our chef would be ideal, I no longer interact with him unless I absolutely have to.

Within our department we have grown very far over the time I have been here. I work very hard to lead by example, and I firmly believe this is why the teams' abilities, and production levels show that they are driven to be better daily.

a lot of associates have been here for 20 plus years and to me it shows they like working here.

Collaboration and synergy across departments and leadership is unique at our property.

Opportunity for betterment and constructive learning

Everyone keeps each other in line, focused, and feeds each other's positive mindset

Sales, sales, sales, sales sales.

Leadership bieng mor visable and involved

Working closely with my team, and also collaborating with my manager on ideas to better the business.

Making new menu's and recipes to wow the guests.

Events, business and a touch of chaos make me happy at work.

I enjoy collaborating with my teammates to create a special experience for our guests.

Having a great boss that understands and supports me and other employees in our department to provide all the tools needed to be successful.

communication from the top down. not just an email, but a person explaining it. showing a positive result. not always just talking about the bad. give feedback on the good things that are done.

Kathy P and Kathryn G have such a toxic attitude that it ruins everyones day. They are not held accountable for any of their actions and feel as if their superior to others. There is hostility, harrasement, bullying and unjust behaviors that are tolerated daily and never addressed by ASST manager.

300 letters is not enough to describe the issues that have engulfed this property since opening. the main issue is that the GM has no idea what anything outside of Rooms operations looks like he's clueless. As a result, the chef does nothing and is barely at work and the AGM does essentially nothing