89 reviews from Seminole Hard Rock Hotel and Casino employees about Seminole Hard Rock Hotel and Casino culture, salaries, benefits, work-life balance, management, job security, and more. 89 reviews from Seminole Hard Rock Hotel and Casino employees about Seminole Hard Rock Hotel and Casino culture, salaries, benefits, work-life balance, management, job security, and more.

They cut down very quickly because no one comes in from 12-8 unless they're regulars. So many cool and creepy patrons alike. They have a great security team so you wont be harassed. Unfortunately, the cigar and cigarette smoke will permeate your everything until you quit. It is a very fun job but I will not say you will always make what you want. You will become a vampire.

For the cost of living in my area, the pay is on the low side for the amount of hours worked, and the duties expected. I am also expected to be on call at nearly any time. I do not get overtime, my position is salary, so 50 hours a week average makes out to be about 13.50 an hour for what should essentially be divided into two different positions; Restaurant/Venue Manager and Sous Chef. The benefits are great though, and I am given enough control over how I manage my teams to make up for some of it. The pace is fast, upper management is relentless in their expectations, as you'd expect. I worked in the employee dining area and it was alright at first.

The benefits are great though, and I am given enough control over how I manage my teams to make up for some of it. The pace is fast, upper management is relentless in their expectations, as you'd expect. I worked in the employee dining area and it was alright at first. They were very understaffed so it was extremely stressful once I was finished with training. You are on your own to feed 1000+ employees, clean the dining hall, and make sure the area is spotless. Managers and Chefs are constantly breathing down your throat, and if you work in the mornings you are constantly in trouble for calling in sick since your shift starts before your manager even shows up.

They have a great security team so you wont be harassed. Unfortunately, the cigar and cigarette smoke will permeate your everything until you quit.

For the cost of living in my area, the pay is on the low side for the amount of hours worked, and the duties expected. I am also expected to be on call at nearly any time. I do not get overtime, my position is salary, so 50 hours a week average makes out to be about 13.50 an hour for what should essentially be divided into two different positions; Restaurant/Venue Manager and Sous Chef.

I was terminated for having my gallbladder removed because my FMLA was denied. Download lagu hunter x hunter suara angin.

Hardrock • 1. Performance That RocksManaging Your Brand Ambassadors in a Millenial World • We Look at the Business This Way Guests Staff/Employees Supervisors/Managers General Manager Regional/DO VP’s CEO • Employees Today • Individuality is a priority • Visual learners • Short attention spans • Technology savvy • Socially-conscious • Want to do meaningful work • The Employee Life Cycle• Recruiting• Interviewing• Onboarding• Training• Developing• Incenting• Retaining• Separating • Virtuous Circle vs.

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They were very understaffed so it was extremely stressful once I was finished with training. You are on your own to feed 1000+ employees, clean the dining hall, and make sure the area is spotless. Managers and Chefs are constantly breathing down your throat, and if you work in the mornings you are constantly in trouble for calling in sick since your shift starts before your manager even shows up. I was terminated for having my gallbladder removed because my FMLA was denied.

Unfortunately, the cigar and cigarette smoke will permeate your everything until you quit. It is a very fun job but I will not say you will always make what you want. You will become a vampire.

I do not get overtime, my position is salary, so 50 hours a week average makes out to be about 13.50 an hour for what should essentially be divided into two different positions; Restaurant/Venue Manager and Sous Chef. The benefits are great though, and I am given enough control over how I manage my teams to make up for some of it. The pace is fast, upper management is relentless in their expectations, as you'd expect. I worked in the employee dining area and it was alright at first.