Time consuming. Not enough workers for the work. Lower management personnel or supervisors not as "bright" as could be. Hard to acquire in-house upgrading of job skills.
Its managers seems to expect you to be married to the Four Seasons - they want more and more of your time; that is a given, whether in an administrative position or face-to-face with guests. And, as they're always looking to save labor costs, they want one person to do the work of 1.9 employees!
They could save more money by having less managers. Some lower management or supervisors were people that may be just marking time, incapable of improving managerial skills, unwilling to use advanced technology but expected the hourly worker to do so, or were possibly "parked" in position by upper management as they are not bad enough to fire but not good enough to promote.
Once trained for your position, your time is spent on meeting standards. Formal training or upgrading your skills in a classroom setting seems to end unless your whole department is undergoing a change (say the focus of your wine list). On-line training was not as good as it could be - access to computers for training (during employee's time off) was available, but hard to find any educational programs on the computer. Had to take a night school hospitality industry class and requested days off to coincide with college day classes.
