“Seasonal Summer Toyota Park Is OK”

Pros:  “Nice/Flexible pay depending on title can make a couple hundered a night in suites Wonderful Co-workers majority of coworkers respect each other Great Diversity within the…”

Cons:  “Weather can b very hot and uncomfprtable in the summer heat and rain Not enough hours some months there is only one event Breaks are not given you can ask to go…” – Full Review

“It was very exciting, I learned a lot and the staff was very helpful.”

Pros:  “Pros- Great HR Team. Took care of you and helped integrate you into their culture effortlessly. Had a great support team in management.”

Cons:  “My immediate manager was a new hire as well and resisted many of the Sodexo culture which made it hard working directly for him. I was sure that he was confused as…” – Full Review

“Good Management Company”

Pros:  “Good pay. Solid corporate structure. Pleanty of hotels nationwide to advance your career”

Cons:  “Big company mentality. Advancement stagnates at mid manager level.” – Full Review

“Not a bad job for going to school, bad as a career choice.”

Pros:  “Great opportunity to advance your skills in a customer service career. Great regular clientele if your up for a challenge in working with persnickety yet decent people…”

Cons:  “Low raises unless you get promoted to a higher position. Really high maintenance clientele. Some of them are nice. Most are not. Most workers are not full…” – Full Review

“interesting and exciting; challenges every day.”

Pros:  “competent and motivated co-workers. sense of pride and shared purpose; meaningful and practical mission statement.”

Cons:  “want their pound of flesh; minimum 60 hrs/wk required of salary employees” – Full Review

“Hired at entry level, promoted to Food and Beverage Director, with company for 5 years.”

Pros:  “Easy to climb the ladder in a few short years with little expierience. Big brand name for your resume. Over 500 locations worldwide you could apply at.”

Cons:  “High turnover makes it difficult to build a team at any level, even managment. Little control over products standards and menus in the restaurant.” – Full Review