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Grand Resorts At Cap Cana/ Salamander Hotels Work Values
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Daily Duties at Grand Resorts At Cap Cana/ Salamander Hotels:
Oversaw the culinary teams for three five star resorts. The Sanctuary 167 rooms, 5 restaurants.( Rated 5th best hotel in Punta Cana out of 94 others) The Fishing lodge 350 Suites 3 restaurants. The Beach Club 250 Rooms under construction.
What they like about Grand Resorts At Cap Cana/ Salamander Hotels:
You give high priority to hiring firms with prestige. Market reputation and prestige of a firm may be determined through on-line research, and conversations with individuals working in your target industry. Note that firms "in the public eye" receive a great deal more critical publicity and attention than those operating with more anonymity. So as you assess your employment opportunities, be sure to seek out the positive aspects of the firm's reputation in addition to noting negative publicity the company may have received.
Tags
Resorts, Profitability, Exeptional food quality, Budget preparation and execution, Leadership, Food and Beverage, Inventory Management, Executive Chef
Information about Grand Resorts At Cap Cana/ Salamander Hotels
Company Rank: Not Available
Average length of employment : 1 year
Average salary of employees: $60,000
These are some of the questions we asked our climbers about their experiences with Grand Resorts At Cap Cana/ Salamander Hotels:
| 05| | ||
| Were your performance expectations clearly communicated? | 0.0 |
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| Were you recognized for meeting or exceeding expectations? | 0.0 |
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| Did you feel like your personal contribution was important? | 0.0 |
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| Was your career path clearly outlined and discussed? | 0.0 |
| 03| | ||
| I would recommend this as a place of employment. | 0.0 | |
| I believe in the purpose of this organization. | 0.0 | |
| I would work for this organization again. | 0.0 | |
| I feel employees are fairly compensated. | 0.0 |
Climbers who worked at Grand Resorts At Cap Cana/ Salamander Hotels had these interests:
| Magazines | |
|---|---|
Eddie Williams |
Introduction as executive Chef |
