reservation agent

food service worker

duty manager

night manager

line cook

Pan Pacific Hotels Group

While the tasks were simple, the management was abysmal.   There was a notable absence of recognition or concern, and the work environment often felt personally demeaning. Although some colleagues were friendly, there was also a lack of mutual respect, with instances of gossip and talking behind people's backs.  I hardly ever got breaks,  granted only maybe at the convenience of the management.  30 minutes were consistently deducted from my scheduled hours whether I took a break or not and I was even told by co-workers to make sure I was taking them even though it was almost impossible to do.  The job provided some opportunities to develop social and communication skills, but overall, it was undertaken primarily for income, which, unfortunately, was not commensurate with the level of effort invested.

On a typical day, I mainly work unsupervised and work on the VIP floor, before starting at Pan Pacific I had already grasped a good knowledge of management therefore I was able to keep up with the daily schedule. The hardest part of my job is that I am a casual lady staff working very long hours with no help at all and sometimes doing 11 - 13 rooms a day which can be exhausting. I also work 5 - 6 or sometimes 7 days consecutively which is not healthy at all for me. The good part of my job is that I get to interact with people from various cultures & backgrounds everyday and I learn from a lot from them.

I love hospitality and Pan Pacific Perth gave me a start where previously I didn't have one. I was trained and given a lot of support and I really enjoy my job. I had trouble with computers at first and I was given a lot of extra help with the Micros system and am now very confident with it.
Pan Pacific is a very diverse work place and caters for all countries, ages, genders etc. I have made a lot of lasting friendships there.

Great place to work , BUT!!
if you are working in kitchens be aware that the hierarchy only exists when they feel like it, Jnr chefs only do what they want when they want, cannot be told or asked to do something.
Only do what is required not any more..
Young Sous who wants to be everyone’s friend not a leader…
Do not get me wrong can be a good place to work with changes, good luck!!

I have worked here for the following 5 Years since the start of my university degree.Through this hotel I have been able to gain exceptional customer service skills and fulfill all the guest requirements. I have learnt a whole host of skills (computer, leadership, Problem solving, and organisational). 

I've been able to meet new and fun people all the time. It has a rotating roster so easy to manage with university and other commitments.

Chefs were always bothered by anyone that may be better then them or show to be more skilled never happy to have a strong team member but rather push you down so that you can't outshine them. Not listening to any of your ideas constantly getting rostered with split days of and working every weekend while exec sous' and cdps all had 90% of weekends of no room for growth.

From the day I started the Group has gone above and beyond. They have provided me with the work life balance that I required for both my family and my career. Everyone has been very welcoming since I started. Such a fun and friendly place to work.

Staff are well looked after with many initiatives going on across all of the hotels. 

Thank you Pan Pacific for a great start to what will hopefully be a great career with the group.

Being a Food and Beverage attendant at Pan Pacific involved working in teams and interacting with people on a daily basis in a fast-paced environment. This job role improved my self-confidence and requires me to have a positive attitude, good communications skills, problem-solving skills and time management abilities.

I worked at the hotel during a time of great change.  We had just taken over the Hilton Melbourne Airport and opened the Melbourne Sales office.  From what I understand, the structure is now quite different from when I worked there.

It helped to keep the mind active at work while studying full time to complete my master's degree. Though we are extremely busy being a city hotel, we were always on the ball to exceed expectations of all internal and external guests

Top Job Titles	Average Salary
Reservation agent 1 salary reported	$32.00 per hour
Food service worker 3 salaries reported	$30.27 per hour
Duty manager 2 salaries reported	$74,961 per year
Night manager 1 salary reported	$70,001 per year
Line cook 1 salary reported	$74,668 per year

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