Aimbridge Hospitality – The hotel seems to receive all of the love and attention, I work in the restaurant and I feel as though we are just an afterthought. I feel as though we only have a restaurant because the hotel has to have one. This isn’t great for morale but I need a job so I sta | Comparably

Aimbridge Hospitality – The hotel seems to receive all of the love and attention, I work in the restaurant and I feel as though we are just an afterthought. I feel as though we only have a restaurant because the hotel has to have one. This isn’t great for morale but I need a job so I sta

Aimbridge Hospitality Empresa reivindicada
Grow. Succeed. Belong. Welcome to Aimbridge Hospitality where the door to opportunity is waiting for you. We're passionate about connecting great people to great experiences in exciting destinations. And with more than 1,500 hotels in over 20 countries, we’ve mastered the art of connection. From the rich diversity of our people and locations to our “people first” approach to business, the Aimbridge experience is like no other – for our customers and our team members. If you’re ready to grow, learn and connect with a team of dynamic colleagues with a passion for excellence, come on in, the door’s open. consulte Mais informação
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The hotel seems to receive all of the love and attention, I work in the restaurant and I feel as though we are just an afterthought. I feel as though we only have a restaurant because the hotel has to have one. This isn’t great for morale but I need a job so I sta

Qual é a coisa mais positiva da cultura e do ambiente da sua empresa?

I really like and respect my manager.

O que você mais gosta nos lideres?

They genuinely care about their employees.

O que faz você mais feliz no trabalho?

When I work with coworkers who are positive and we all have clear direction on what needs to be done for the night.

No que os seus colegas poderiam melhorar e o que faria vocês trabalharem mais unidos?

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.

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