Resort in start-up mode with lots of potential
I would start by setting the context for the hotel and the local town. The resort had been closed for 4 years, according to the staff we spoke with, they started working on Dec 4 and the hotel opened Dec 6. Most of the staff did not work in the hospitality industry before so they were all learning while working. This is an important context because a lot of the issues we had were related to miscommunications, logistics, and provisions.
The hotel is a work in progress with lots of renovations being done. The biggest issue relates to Food and Beverage as we often ran out of coffee, wine and sometimes alcohol. The food options were extremely limited. We had the same meals morning, noon, and night, only tuna/cheese/ chicken sandwich options at the snack bar, and not all three options at the same time. We lived on toast and peanut butter we brought from home in the mornings and ate what we could at the buffet. The restaurant options however we fantastic.