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 Claimed Company
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. read more
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EMPLOYEE
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1334
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32129

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

What is most positive about the culture and environment at your company?

I really like and respect my manager.

What do you like best about the leadership team?

They genuinely care about their employees.

What makes you most happy at work?

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

What do your coworkers need to improve and how could you work together better?

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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