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I have been working at Interlachen Country Club part-time (More than a year)
Abundance of food, laid back atmosphere, flexible Scheduling, good experience in fine dining/upscale service, prepare you with clothing for job.
-Unorganized management: many times end up doing twice the work because of laziness, lack of instructions going into the shift, priorities get mixed. -Raises very minimal, they do not have any employee reviews at all, also no tips, so you make much less than an actual restaurant no matter which position you have (Bussers make as much as bartenders) -Lack of control from management; problematic people/attitudes and situations are handled poorly. May be addressed but there is no repercussion. May stem from unorganization (it becomes a cycle here). -Very lone wolf environment, others do not help others unless told by management or it's their table (management does not encourage teamwork). You might have one person doing rigorous 45 minute task while others leave or just watch you.
Advice to Management
Encourage teamwork, have employee reviews, reward positive behavior and ask questions about how to improve. Keep tasks organized, stop making workers do twice the amount of work because of your misinformation. No letting problematic attitudes cultivate. Look up and ask about how restaurants run to get an idea of successful managing.