Chronic under-staffing: employees are often running front desk, bar, janitorial tasks, and breakfast alone.
Many key pieces of equipment were broken for months (bar fridge, ice machine, fryer, elevators in rough shape, laundry machines sitting in boxes, etc.) with no clear timeline or urgency for repair.
Local management frequently micromanages small issues while major operational problems are delayed or ignored.
Sales communication is poor; we often got late or missing information (no BEOs) on events and room setups, which put frontline staff in difficult situations with guests.
There were concerning issues with timecard handling and basic compliance that only changed once challenged.