engineer

bell attendant

chef

snack bar attendant

massage therapist

Four Seasons

A typical day at work.I work from 7:30am until 4:00pm as a linen room attendant at FSHotel and also working in different section in housekeeping dept.work as a GS Attendant,Public area attendant job include status checked of the room,picked up lost property guest items.Takes responsibility for completing my work done.Often I seen in the linen room creating additional rags for the room attendant.Assisting and controlling the release of any new stock.Maintaining of preparation the daily requisition in every department telling them the needs and expectation when order with them and negotiating about the best amount of room linen and Fand B linen.About my manager I have good relationship with them.and my co-wokers as well.Iam always fair with others and treat the other with respect and listen what have to say. The hardest part of my job is sorting the bag of discard in the trolley.The most enjoyable part of my job quarterly stocktake of Room linen and F and B linen in ensuring that all linen is counted for prior to the due date.

Overall a great experience. team members were great and the management could have been better, however, managing hundreds of staff is no easy achievement.  Work culture revolves around the idea of treating each person as an individual within the guideline of the hotel mantra, an example of this is being addressed by your name by staff and management from another department. this in my books is the company tiring their best to do the right thing. 

The rewards are there for the individual who put in the hard work and are able to have them recognized, an extrovert would do well in this environment. 

Finally, in this current economy with companies focusing more on the bottom line and reducing cost where possible, Four Seasons is one of the very last few hotels in Sydney offering free lunch and morning tea for its staff member. That alone has to be commended.

I used to work in pastry kitchen at FS. It was exciting that I first started at hotel.
After a while I found the head pastry chef Sometimes abuses staff in the kitchen, verbally and physically. Until one day he came behind me and kicked my leg so hard while I was working in front of bench. I reported to HR, but all they did was tried to cover and twist the fact of what the chef did. I was really surprised by the poor management and culture in a such five star hotel.
I left eventually, not only I couldn’t work with him any more, but also I was so depressed by how they dealt with this case.
During the months, I’ve seen people left because of him. Same story keeps happening even after I left. I would NOT recommend any of chef to join the pastry kitchen at FS because it’s just too horrible.

I really enjoy working at Four Seasons Hotel. Everyday is challenging and  I learn something new. I learnt at Four Seasons how to work by your self, how to run your shift and make decisions when your manager is not around. The management is really supportive and they always push to have work life balance. The hardest part of the job is night shift. As I was single before and now I have a family so it gets hard to do a night shifts. However it is OK for me to do 2 night shifts in a week. The most enjoyable part is to have different situations everyday and to meet celebrities and learn something new everyday.

What is the best part of working at the company?
Some very sweet people working there.

What is the most stressful part about working at the company?
Management, they won't let you do a single mistake.

What is the work environment and culture like at the company?
People work hard as they see big opportunites for their career but will end up being unsensitive sometimes. You have to show that you work hard and until late. You can feel the hiarchy a lot.

What is a typical day like for you at the company?
Clock in, work, eat by yourself at the free cantine (great benefit), clock out.

I have worked in retail and Hospitality so, I want  to learn something new. I have learned many things how to interact customer and guest (in hotel), I developed my communication skills and confidence.

Depending on the day you could be extremely busy and your day would pass by very quickly or you had many duties to do so always entertaining and great work environment with a lunch room that had always fresh food cooked for staff. Also great incentives with amazing rates across the world at any four seasons because you are staff!

By following the Golden Rule, which is to treat others as you would like to be treated, the company puts employees first, including front-line workers, knowing that they would take care of the clientele. The company lived the talk. Employees were given the authority and flexibility to make decisions that took care of the customers.

Home every night and running your own business, this does give a lot of freedom in decision making.
Take out the daily business stresses and you get to meet a lot of great people on a personal level. I have the pleasure working with some great people from my past 20 years and have been proud to have met every one of them.

Assigns workers their duties and inspects work for conformance to prescribed standards of cleanliness. 
Investigates complaints regarding housekeeping service and equipment, and takes corrective action. 
Obtains list of rooms to be cleaned immediately and a list of prospective check-outs or discharges to prepare work assignments.

Top Job Titles	Average Salary
Engineer 1 salary reported	$84,000 per year
Bell attendant 1 salary reported	$35.00 per hour
Chef 1 salary reported	$27.50 per hour
Snack bar attendant 2 salaries reported	$29.50 per hour
Massage therapist 2 salaries reported	$43.75 per hour

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