Pros
There’s consistent work available throughout the year onsite and during off seasons at sister locations for the Compas Group. Flexibility of the shifts (first, second, third) allowed for me to complete my Bachelor’s degree while working full-time for Levy. Executive Management was caring, available and supportive of employees. Teams that were a delight to work with include: Catering, Concessions and Culinary.
Cons
There was never a shortage of work and the shifts were very long for those supporting on the operations side. Employees were not always reliable (with a high rate of no-call, no-shows or call offs the day-of an event with less than two hours notice) and there were big personalities. From an operations side, if there could have been an on-site Human Resources Manager that would have been helpfull due to personnel related trainings and need to resolve personnel issues. This position was held by four different individuals while I worked as an employee. Each individual left after working a few months to less than a year. Employee cleanliness (soiled uniforms, poor hygiene, how an employee handled food/beverages) and customer service skills such a professional could be improved upon. Grandfathered employees, during conversations from vendor-to-vendor transfers, were not always qualified to work in a customer service role. Management was fair and compensated employees above current market rate; above what California state and federal laws mandated for wages.
