Salaries
Salary estimated from 48 employees, users, and past and present job advertisements on Indeed.
Questions and answers
People have asked 9 questions about working at AVILA GOLF AND COUNTRY CLUB. See the answers, explore popular topics and discover unique insights from AVILA GOLF AND COUNTRY CLUB employees.
Interview insights
Insights from 6 Indeed users who have interviewed with AVILA GOLF AND COUNTRY CLUB within the last 5 years.
What's being discussed at AVILA GOLF AND COUNTRY CLUB?
Explore skills and training, pay raises and promotions and management and culture.
Terrible place to work
Being a server there is awful. You don’t get tips and they don’t pay enough hourly. They fire people on a daily basis. The F&B manager is insufferable and makes work terrible. I do not recommending working there.
Overworked and underpaid for that level of snob
The general manager was a nice guy and chefs / food was excellent but the patrons were often snobs. Also the on floor managers were about as helpful as a bag of sand. Over worked and underpaid, not to mention they only let you accept cash tips, so tips were rare.
Great place to work!
I worked in the kitchen, loved every minute. Executive Chef is really cool, organized and produces amazing food. Both sous chefs are very skilled and good give clear directions. Food is really well thought out and we worked as a team. Some of the best cuisine I've ever produced.
No family life
Fast environment. The employees were easy to get along with. I gained a significant amount of knife skills and customer service skills. This job was not easy and kept you busy which is why I enjoyed it. I did not enjoy the lack of time they denied to your family life.
Overworked and underpaid
In my experience here the management was poor, requires full time hours and efforts (stay late/come in early) for part time pay and benefits. There was no tips for servers on holiday meals or in club restaurant, most members were snobs and made work difficult. The kitchen staff and food however was top notch.
The employees in the kitchen donot recieve job performance review and no training
No training, no direction from the chef, so that leaves the sous chefs with no directions. Every man for it self. would like to see more policy and procedures that is put in place by the chef for his employees. A game plan that brings everything together to achieved over all success for the culinary department.
Good people, hard place to work, demanding hours
Stressful job with little compensation for what you do. Tips extremely rare because they are technically not allowed to because its a non tipping club. Worked 43+hours a week when I was hired part-time.