Kimpton Hotels & Restaurants reviews

Before I say anything, they clear out the f&b departments every two years. You've been warned. In my location, the following teams had been there since the beginning - finance, front desk, guest services, house-keeping, and banquet leadership. This resulted in an unchangeable culture in basically every department. Additionally, these departments thought they could cross department lines and suggest/demand things to/from f&b. The systems that had been in place for years disappeared during the pandemic resulting in a culture that allowed other departments to do whatever they wanted without asking for permission. Any time you tried changing a system or putting a new policy in change to improve the f&b departments efficiency and quality of life - it was shot down / not respected. It was a sad political toxic seniority. As a company, they take pride in their f&b spaces but the ones that are struggling might as well not exist. You hear a lot about the pride Kimpton has for their F&B spaces but they will not update, re-invest, or rebrand failing properties.

This is a job where staff will be consistently missing tips every 2 weeks of their paycheck. Staff members have to repeatedly remind management about missing tips all the way until the last day of the pay period until they’d have to get higher ups involved. Many of times, they’d have to write a paper check of the missing money. No excuse for that. On top of missing money, as staff we went through 9 different managers in less than a year. Managers were either drunk with employees, picking favorites, encouraging drug use with employees in a private office with no cameras, and would go on breaks for several hours during shifts to drink at nearby bars leaving employees to manage themselves on top of the entire restaurant and bar. Management had fired a lot of individuals, and others who quit due to the general work environment, and refused to staff more people. They told staff that they were conducting an experiment so see how much staff we needed to keep budget costs down. Not to mention, they over ordered for events and refused to order more liquor until everything was to a bare minimum because it impacted their budget and bonuses. Do you know how embarrassing it is to tell guests that we didn’t even carry titos for weeks? Insane! Doing banquets as a bartender became such a burden after they changed the idea of always having a pool open when clients would buy out the rest of the establishment. It’s a bad look to see that the few bartenders hired to work an event also have to serve the general public at these private events. Staff also started getting paid less for these events, compared to the year prior. This place used to be a decent establishment to work at until management ruined everything good about the culture, trust system and environment of the establishment.