line cook

reservation specialist

cleaner

commis

sous chef

Hyatt

A typical day at work involves coordinating between in‑house teams and third‑party contractors, which can be challenging when communication is inconsistent. I learned how luxury hospitality operates behind the scenes, especially the importance of clear procedures and accountability. Management is supportive but could improve oversight of outsourced services. The workplace culture is professional, though sometimes fragmented due to reliance on external staff. The hardest part is ensuring service consistency when external providers don’t always follow the same standards. The most enjoyable part is being part of a new project in a prestigious location and seeing the positive impact on guests when everything runs smoothly.

Overall, clearer coordination with third‑party contractors would help maintain service quality and ensure compliance with workplace policies.

What is the best part of working at the company?

"Working at Hyatt was always about the people. It was more than just a job; it was a community. The support, camaraderie, and friendships we built together turned challenges into opportunities and made every day rewarding. We weren't just colleagues—we became like family, united by a shared passion for hospitality and care. I'll always treasure the connections we formed and the memories we created, and they will stay with me long after my time here." 


What is the most stressful part about working at the company?
When too many check out but that’s part of the job

What is the work environment and culture like at the company?

“The work environment at Hyatt is collaborative, supportive, and rooted in a strong sense of teamwork. Everyone works together to provide excellent service, and there’s a genuine focus on caring for both guests and employees. The culture promotes respect, diversity, and inclusivity, with opportunities for growth and development. It’s a place where you feel valued, and the emphasis on hospitality creates a warm, welcoming atmosphere.”

What is a typical day like for you at the company?

“A typical day at Hyatt was dynamic and customer-focused. From the moment I arrived, it was all about ensuring guests had the best experience possible. My day involved checking in with the team, assisting with guest inquiries, coordinating with various departments to meet guest needs, and solving any issues that arose. Every day was different, but what remained consistent was the sense of teamwork and commitment to delivering exceptional service. Whether handling guest requests or supporting colleagues, the day was fast-paced and rewarding.”

This was a wonderful experience for me. I felt like a real make up artist, butterflies and all. I got up at 5am to get ready and be at the hotel by 7 to set up for models. It gave me a lot of experience to be able to see how early or late I'd be working  because I was able to see how all comes together being apart of a team behind the scenes.
This also gave me a real insight and appreciation for the industry. It felt amazing to enjoy the day and be credited and acknowledged during the show which boosts my confidence.

I was responsible for doing hair and make up for models and presenters on stage, touch ups and assisting models if needed. I also took over shift work at the college's personal stall during the second half of the day to re-apply lipstick to guests and talk about my studies to reel in interest.

Hardest part of the day was to stay energised when you are in one section all day. Being on your feet, early start and minimal breaks can take its toll, but it's where I've learnt to adapt and concentrate my focus until the task is complete.

It was only really their out dated equipment that made the job difficult.  I was working as a receptionist and I had to find all my receipts at the end of the day and pair them up with my register takings.  This was often impossible as the other receptionists receipts would get mixed in with mine.  Therefore I'd have to sort out their receipts from mine and then I could do my end of day take.  I think if they update their register system it would make it much, much easier to work there.  All the managers were great, apart from one who had no formal training on how to be a manager so I guess it wasn't really his fault that he was a terrible manager.  Also how they wanted us to work didn't allow us to collect all out tips. Without the tips it would have been impossible for me to live in the city and work there.  I would have needed government assistance in order to survive.  


A typical day at work was full on. We had to stay on task and go in with open mind. As i go to work one of the supervisor would direct me and show me my task and prepare me for the day. After that, my supervisor would inform me of the things i would be doing on a regular day and during the week. Once she has directed me and informed me of the required task, i would then go of and do the job myself. After a whole day with my supervisor i would come in the next day and get straight into work, i have learned to be independent and responsible.My Co-workers  also had a supervisor that would direct them, everyone was supportive and hard working.The hardest part of my job was making the beds, because it meant it had to be up to standards and there are so many things you have to do to make a bed, specially since it was my first time, in my house its different compared to work. the most enjoyable part of the job was the group work and the working environment i was at.

It is a perfect experience for me because before the hyatt i have been work in different kind of restaurants with different roles. I start with Demi chef position in hyatt but after two months i got the CDP position. However i seem in rooster as  a cdp but im leading a rooftop bar kitchen as a Chef De Cuisine. This job needs more responsibilities and sacrifices. Im the only one to making preparation , ordering , costing and giving service with 3 comi 1 demi chef. At the begining of the roof top but i had to work 14 hour per day because there was a manpower shortage and i had to create good setup and good menu for coming days. Now every week we are serving our tapas foods at least 500 hundred people and im not counting functions. But actually this was a perfect opportunity for me to becoming a strong and dedicated chef.

Grand Haytt Melbourne is an open friendly environment, and a highly motivated company, in which i am motivated each day to give my best, for the management and staffs are very supportive and helpful that makes my job easier. I was able to learned the most and effective way in handling my staffs in most professional ways. That I was able to maintain and respect all levels of managements and personnel in all aspects. As a multicultural company there were no conflicts and no difficulties in dealing with all the employees regardless of any position therein. The most enjoyable part of the job  is customer service that I was able to maintain good relationship to all members of the hotel internal and external stakeholders.

I would collect the job sheets and enter them onto the computer for invoicing; I would then print them and post them out. 
I would check the accounts receiving and call anyone who was a late payer and see if we could come to some sort of arrangement.
I would make sure our suppliers were paid and if there were any late payments to be made I would ring them and let them know so we could negotiate a payment plan.
I would encourage the staff to enjoy their work place and arrange for snacks sometimes.
Every yearly quarter I would prepare the tax statement and send it to the tax office with payment via the internet.
I would call the accountant and arrange legal issues as required.
This job wasn't hard but working with people was enjoyable.

I loved working here. The staff were excellent and always could help you out no matter what section you worked in. There was always something to be done and always someone to help you do it. 

It was a very busy place but there was always someone making sure you were doing okay. If I ever worked there again I would love to be in the In Room Dining section. I love interacting with people and always gave service with a smile. 

Hardest part of the job is standing on your feet for the long periods of time. You can get very sore from always having to do something. You have to balance out your sitting and standing time. That's not something that you have to worry about though, everyone there is very encouraging and care about you

Great benefits, great colleagues, great onboarding. But management doesn't care with your wellbeing. It's totally opposite with Hyatt's purpose is to care so that employees can do their best but management brings out the worst in you! This is the worst management that I have worked with. Even if they haven't seen any bad in you, but if they don't personally like you, they fire you that's why they bait you with good benefits.

Top Job Titles	Average Salary
Line cook 3 salaries reported	$74,183 per year
Reservation specialist 3 salaries reported	$26.00 per hour
Cleaner 3 salaries reported	$31.50 per hour
Commis 1 salary reported	$35.50 per hour
Sous chef 1 salary reported	$75,000 per year

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