It started off great but in the end it didnt go all that great
I started off as a hostess working 2nd shift at 11.50 hrs. It was always quiet during the day but then pick up more in the evening. Mid day I took at 15 minute break and was subtly talked down upon by the servers, it's very hard for me to open up to people and apparently I was treated like I was extremely lazy yet just wanted to take a break. After a week I mentioned to my supervisor that I would like to move to a restaurant that was alot more busy and the restaurant did not really need a hostess due to always being slow and people would ignore me and seat themselves. I moved from hostess to working at a bagel place next door, I enjoyed it for what it was and my pay went up to 13.50$ but sadly I could not stay due to my transportation not getting me there early enough to do a full shift, so after some time I would just either go home or wash dishes in another restaurant. After time passed I was moved to prep cook in a more busy restaurant, I loved it, It was fast paced, my coworkers were great, and i enjoyed feeling like i was actually doing something that kept me from looking at my phone or at the clock. After working there for a month my supervisor there started to become distant and we would rarely see her, we would be understaffed with a huge list of things to do. It started to get to me alot when things didnt get done, I have bad anxiety and would make the job my main focus, I cared abit to much about work, so whenever things couldn't get done I was always left alone to
This was a company I thought I would retire from. Though challenging and stressful, it initially made me feel as though I was at the perfect place for my career path & interest. I used to feel a strong sense of accomplishment. Things began to quickly change, as it morphed into a extremely volatile environment that made everyone feel as though they would be fired for any small thing they did. They inspired fear within the culture. Suddenly everything at our branch was under a huge magnifying glass, and instead of properly communicating and developing local leadership and administration, they just started executing and dictating every move, thus silencing everyone who tried to plea for help and/or give viable feedback on why there were issues and what major issues were in store for the branch. Instead of listening, they took the approach of nasty conspiracies/plotting, bending and changing major rules/policies for the 'right people', while condemning and punishing others, excessive and unnecessary micro-managing w/o providing healthy solutions to problems identified, suddenly involving corporate in issues that we once handled in-house, in which they were very disconnected, cold, manipulative and handled my resignation as well as other matters, very tasteless and frankly reckless with a very vengeful undertone. When I came, they made me feel as though my skills and experiences were exactly what they needed and embraced it. Eventually, it shifted into wanting more 'less e
ProsMedical Insurance was expensive-but great coverage; Free Lunch
ConsUnfair practices, Poor leadership, poor values, unrealistic expectations, No Tools given to succeed, VERY low morale
From 3 years working as a utility, Cashier and cook, management has been a significant problem every year. They never seem to be able to act as leaders towards their peers and it can make working there feel like a joke at times. Managers don't communicate with each other or pass on information (other than when your getting reprimanded). It shows when schedules are posted or an opportunity shows up, but no one knows about it, or if one associate asks a manager for some information about a certain topic. Instead of asking their fellow managing staff they'll simply forget or get the information needed in a lack luster amount of time. Even though there are equipment that needs to be replaced, a piece of equipment will break down for a month and then the repairman will come in and fix it for another 3. All in all, I have personally seen the whole managing staff be replaced and nothing has changed. It always feels they get by day to day with the bare minimum. From equipment, managing associates, as well as staffing which is another glaring problem. Other associates call out or simply don't show frequently because working at the restaurants does not feel welcoming and most associates do not receive the proper amount of time for training. So when they are left to be by themselves, instead of following a company standard, they follow the standard of the associate who trained them. And it shows from jobs being done halfway or simply not being at all , so it falls too whomever is worki
My first job was Publix as a stock boy. I wasn't very much a hard worker like I am today. I was terminated from Publix and stayed un-employed for quite some time until HMS Host called me and said they'd have me come in. I then started working at Starbucks.
Starbucks was an enjoyable experience. Though it was stressful at times, it was a fun job to have. I had the availability to talk to people from around the world since I was working within the Jacksonville International Airport. I also love coffee, so in return, I made people's coffee with that love. The hardest part of that job was the people. Sometimes you're only as strong as your weakest link and when your crew isn't all there and/or calling out every 2-4 days... it becomes super hard. I was a supervisor and had to open my store at 5am in the morning to 12pm. That was also a tad bit hard.
My manager at the time was over a restaurant called Sam Snead's and Starbucks. She asked if I would have liked a change in atmosphere and try cooking. I took the opportunity and pay raise. I cooked there for about a year. I went in with no prior experience but management quickly noticed that I was a natural. I was complimented on my skills off the bat and I ended up loving making food for people as much as I loved making coffee. So, Sam Snead's was a fun experience but I wanted something a little more fast paced. So then Shula's comes into play.
Shula's, oh boy. By far the most stressful job I have ever had. The volume we de
Got hired on as a barista for starbucks which hmshost was a third party company, and on my first I was met by my lead whom was very neat, efficient and took her job very serious! She spoke and moved so fast that majority of the time I couldnt understand what she was saying, and also the store manager was there as well, didnt even make the time to meet and greet with me. So I brushed it off and started making my rounds, making sure everything was in check and that I would ask questions when I didnt know where things were stored or whats the time frame a certain food and coffee mixtures was good for! I felt the unnecessary need of coworkers whom worked there for 10+ yrs to be acting like management and was always yelling at me if anything wasnt done right(to their standards) Also, the store manager had favoritism with some of the employees, I felt like she was always picking on me and always pulling me aside if I ever missed something to stock or make(coffee or tea) whereas if another employee would mess up the same way I did, she's never pulled them aside or trained them; even when I would pull my phone out to check the time, she yelled at me to put it away and then said she would have to start writing up people if she sees their phones out! However some of my coworkers would be on register with their phones, and she would just walk behind them without even saying anything! Dont get me wrong, I loved what I did at work, but once I see her coming into work at the store, my day
A typical day at work consists of coming in 2-3 hours prior to the restaurant opening for food prep. Often the number of cooks for this necessity is numbered in the extreme: Either there are too few opening cooks (on weekends or near holidays) or Too many cooks (such as seven cooks scheduled a week day morning). Then once the restaurant is open, the same cooks who have prepared the needed foods, proceed to cook for the lunch shift. This to me is a very smooth transition and gives equal experience in line and prep cook positions all in one. I've learned the versatility a cook can have in both the lunch and dinner shifts along with comfortably being a well rounded cook (line/prep cook all in one). Management in early-mid 2012 was amazing, but during the holidays it was determined that the restaurant will be closed down. This to my knowledge was the second time this has happened. Ever since then, things spiraled out of control, especially with weak loss prevention. My co-workers, especially the other cooks, have taught me more than any manager or supervisor has. This select group of people are very experienced beyond my years and introduced their cultures into the way the food is prepared. The hardest part of the job was the lack of management over newer employees (hired after January 2013). The newer employees paid no attention to the schedule, increasing the number of call outs and no shows, along with forcing older (prior hired) employees to work multiple positions at a time.
ProsProvided lunch, Timely breaks, Schedules complimenting college students and those with families
ConsLack of new employee motivation, inconsistent management, unstable restaurant status
I worked here for about six months. While I may not have been the best employee, I'm no idiot. I know what good and bad treatment is. The management is very biased, blunt, and rude. They work you terrible hours, are usually understaffed (in part because they fire anyone they don't like), work you like a dog, and it is almost constantly slammed in there. Half the employees don't do their jobs correctly (at least in Starbucks. I worked Corporate before I worked HMSHost Starbucks and the difference was substantial), you get terrible benefits, if any at all, and you never have steady hours unless you are a 'manager'. You're pretty much screwed in all directions working here. I don't recommend it, if you live in the boonies like I do. And both me and my co-workers were often left to work by ourselves for extended periods of time. If you're familiar with Corporate Starbucks, you never have less than three people on the floor. Never.
You can't clock in until your scheduled time, BUT. You almost NEVER get out at the time you're scheduled. I have been left to continue work for up to an hour or more past when I was supposed to go home.
Without being TOTALLY biased, they do pay for your meals there, you get a half hour break (which is more than some places give), you get a (couple) smoke break(s) if you need one (but apparently no bathroom breaks, or so my manager told me. "We don't pay you to use the bathroom", sure, but give everyone multiple 5-10 minute smoke breaks. Makes perfec
ProsFree lunch, half hour break, smoke breaks, Time and a half.
ConsPoor work scheduling, poor management, poor training, poor pay for the work you do, you rarely get out when scheduled, under-staffing.
5.0
Human Resources Generalist | Tampa, FL | Apr 19, 2013
HMSHost ofered a great work atmosphere. I gained a wealth of experience and the chance to travel to different parts of the world
As a Human Resources professional, my responsibilities were diverse and unpredictable at times. A typical day involved interacting with applicants, new hires, incumbent associates and managers in many different ways-appearances at Job Fairs, visits to schools/community organizations, determining staffing needs and developing plans to address them, job offers, New Hire Orientation and helping to resolve associate issues.
Through my experiences I've become more resourceful at resolving unexpected situations when they arise, expanded my Spanish-speaking capabilities and broadened my HR knowledge through various work assignments and through PHR certification.
I worked with an experienced, dedicated, stable management team and a highly talented, dedicated, professional group of co-workers.
The most difficult part of my job was not always being able to deliver positive news to applicants and incumbent associates(i.e. not being selected for a position, disciplinary actions). However, I always delivered these messages in an empathetic manner, always trying to make the recipient understand why the decision was made.
The most enjoyable part of the job was receiving appreciation from associates and managers when I resolved an issue or came up with a solution to a problem or need. This made me feel good, knowing that I made a positive impact on the associates' ability to take care of customers and the managers' ability to run their operation. Also, being afforded the opportunity to e
Prosmy manager-she was very flexible, understanding, accesible, patient and knowledgeable-a great boss and an even better person.
I got hired to work as a barista at O'hare Airport. From the day that I got hired, it took them almost a month to assign me to a training day, despite me getting a SIDA badge the day that I got hired. I had to call them multiple times to remind them that I have not begun working yet. No one had any idea about what was going on. The training was a general information program about the company HMS Host itself. At the end of our training, we were given a schedule. My shift was supposed to start at 6 am, however, the next day I received a phone call from one of the managers to come in at 2 pm instead. I arrived at 2 pm the next day and they told me that I should have come in at 6 rather than two. I did not even get training on how I should make the drinks. They simply wanted me to make all the Starbucks drinks without showing me how to make anything. The co-workers and management were very unprofessional. I remember there was a line of people who were trying to order their coffee but the guy was taking the orders was on his phone on FaceTime telling the customers to wait until he finished his phone call. They would all disappear to the back and just sit on their phones rather than do any actual work. The management did not exist. He showed up once and I asked about my schedule and he responded with "that is not my problem." I tried to call to find out what time they wanted to come in the next day but I got no response. I quit the job. The biggest joke is that they still have not
ProsNothing
ConsDo not pay employees, horrible management, co-workers
I have worked at a few companies in my lifetime and would consider myself well versed in regards to employers and HMSHost in Detroit Metro Airport definitely takes the cake for being one of the worst companies I've ever been able to witness firsthand.
How this company is still afloat is truly astonishing and I'll tell you why.
The upper management here is extremely lazy and plays favoritism on a consistent basis. On an average day, they sit in their office and ask others to do their job for them. They have hired utilities crew members but yet ask their supervisors and other associates to do the majority of the work that they should be doing. They take the credit when things are going well, and are quick to blame and point the finger when things are off or aren't how they expect it to be.
This company is about to go through lay-offs at this location based on an article I just read and reading reviews regarding the brands/units this company has (soon to be had) it's extremely obvious why they're the laughing stock of the airport and weren't granted anymore units/brands to run into the ground.
Co-workers can be a joy to work with but even then, this company is so bad it creates a negative environment and vibe which results in tension and poor customer service being provided by us.
The best part about the job is the fact you get a paycheck, but if you're looking for even the slightest thing positive that extends beyond that, please take your hard work, positive
ProsIt's a job
ConsTerrible upper management, favortism played, lazy co-workers, etc.
1.0
Food and Beverage Manager | Cambridge, ON | Sep 6, 2017
Wow. Just wow.
Hired as a Food and Beverage Manager and assigned to Tim Hortons. Received zero training in two weeks. The person assigned to train me left for vacation the day I showed up and no one replaced him. I was told to "just wander around" to see how things got done (not the best management training, even for someone experienced in the biz like me). On-site management is severely lacking in any real people management skills (or almost any other management skills, for that matter) and it shows: massive and constant turnover of staff, staff breaking down in tears all the time because they are overworked and stressed to the limit, staff not showing up or calling in for shifts and then being allowed to come back to work when they feel like it. Food safety and brand standards mostly ignored. Filthy restaurant (Tim Hortons). Cost of sales are inflated due to uneccessary waste. Customer service is the worst I have ever seen - ever - and I've been in the business a very long time. Everything about this place is, in a word, chaotic. Unorganized. There are some good people working here, but the lack of training and - at best - mediocre management means it will be extremely difficult to correct all the bad behaviours. I was brought in to help turn things around, but that's hard to do when nobody gives you any tools to work with. And that's a shame because I was looking to embark on a new career path and I feel I had a lot to offer this company. I'm sure there have been others, too. But we've a
ProsIf things were better organized there might be a real career path, free lunch
ConsComplete lack of training on all levels, Lack of skilled and motivated management, Lack of vision, Unbelievably stressful working conditions, Overworked and overwhelmed staff, Uninterested and minimally talented management, Long hours, Unfulfilled promises
Managers are up their own and contradict themselves on a daily basis. They leave the workers to suffer whilst they pop off for a cigarette every 15/20 minutes, sit in the office or stand on their phones, even though as a worker you will get disciplinary action for being seen on your phone. They also seem to walk into a shift whenever they feel like it, not on time, maybe an hour or two late with no disciplinary action taken, yet workers will get threatened with disciplinary action for being 10/15 minutes late.
Managers also shout when you dispose of spoilt stock and tell you to 'just relabel it'. Professional.
Managers abuse their powers and show a high lack of respect for their workers. If you have any issues outside of work or if anything is bothering you, do not tell or confide in management as the whole of the restaurant will know by the end of the day. :)
There is no way of 'moving up' in the company as, instead of allowing current staff to be trained on new sections, they would rather wait to hire someone to specifically work on that section, causing more stress to the current members of staff.
Free staff meals were taken away and hourly pay was meant to be going up. The free staff meals were taken away but the hourly pay never went up.
Staff walk out and leave as a result of stress. Management do not seem to care unless it involves someone in management. They also do not rehire staff to replace the ones who leave, so now they are struggling to make up f
Questions And Answers about HMSHost
If you were in charge, what would you do to make HMSHost a better place to work?
Asked Dec 12, 2018
Get new HR people. The ones they have now especially in Ohio are vindictive and try to get you fired. I would know.
Answered Oct 30, 2020
Everything
Answered Oct 26, 2020
Why did you leave your job at HMSHost?
Asked Mar 25, 2017
Why did i leave? Let me tell you. Maybe about a week ago, i was working and i usually work until close but this day i was able to go home early. I was a bit excited and rushed out, forgetting to drop my money into the machine. And this my friend is where they took advantage of me. The next day I had a coworker text me letting me I left my money. She let a manger know about it, a manager is supposed to count the money and drop it if an associate forgets and leaves it. The story gets even better so settle in. The following week i was suspended which lead up to my termination. Their reasoning? “There was a missing bank of $800”. Right? And according to them it was never found. Puzzled, I ask “how couldn’t you find it if I left it in the register?” The lady response was they looked everywhere and couldn’t find it. Now how was this “missing” money never found if there are cameras all throughout the airport? I have no clue, it must’ve just vanished or Casper the ghost came and took it. Anyway, that was the situation they brought to me and fired me. I worked there a little more than a year. Although I felt my time there coming to an end, I didn’t expect it to end like that. Oh well.
Answered Apr 4, 2020
Management is cliquish if you don’t fit in, hang out or whatever you will be made miserable and blamed for everyone’s mistakes cause they will hang up on you.
Answered Oct 7, 2019
What is the best part of working at HMSHost?
Asked Dec 4, 2019
The people you work with
Answered Oct 30, 2020
You get to eat for free up to $12.00
Answered Oct 2, 2020
What is the most stressful part about working at HMSHost?
Asked Jan 23, 2018
Understaffed and management
Answered Mar 12, 2020
There aren't stressfull
Answered Mar 3, 2020
What tips or advice would you give to someone interviewing at HMSHost?
