A typical day for me in Hilton Darwin consisted of:
Greeting guests with a smile, giving directions to restaurants/city, vallet parking cars, receiving guests from their taxi/carrying their luggage into the Hotel and tagging them to be brought up to their room(I was also the one to bring up the bags to the rooms).
My job description on paper was that of a Porter, but my duties and responsibilities were far beyond my role.
I learnt to deal with guest complaints in a positive manner. I was taught to make it right with our guests, by fixing their complaint and also going further than they expected in order to make their stay more enjoyable.
Hardest part of the job was juggling between priorities, because on a busy day, a lot of guests would require my assistance at the same time and it was often hard to prioritize, but with experience I was able to handle it quite well without upsetting any guests.
I loved the thrill of busy days, I like to keep busy, even during quieter days I would still be looking for jobs everywhere, I was free to roam through the Hotel fixing anything I saw fit or reporting problems to maintenance.
ProsAlways busy, great benefits, wonderful work environment and management
Management are mean, speak and treat staff terribly. Tell staff they have to work past their rostered time most days and if you can’t they Get crabby. You never really know what time your going to finish. Work load is too much they give employees so many rooms to clean and expect it done in a certain amount of time if it’s not done you have to stay back. Their expectations are unrealistic and no meal breaks for 6 hour shifts. Pantry’s with stock are always empty so employees are always having to carry handfuls of linen up and down stairs among other things. employees have to clean with are face washers, hand towels and pillow slips that go back into guest rooms once washed. I wouldn’t like to use a face washer knowing it’s been used to clean a toilet. No real mops, floors are also cleaned with face washers and hand towels also if only guests new. I was looking forward to working here but was very disappointed. I would not recommend this place to anyone, pay is very low also you would need a second job. Best thing I did was leave along with all the other staff that are constantly leaving.
1. Hilton Sydney is known as a very busy Conference hotel which strictly requires staff members to do long hours and be able to handle stress and pressure. Average hours of work per day is 10 hours during peak season.
2. Achievement :
- Ability to work in a fast-paced and heavy volume environment.
- Ability to work well in a team which provides excellent customer service.
- Cooperate with all serving and kitchen staff.
- Arrange meeting rooms and dining table setting.
- Greet the guests and deliver great interaction by sharing experience and recommending additional information upon requests.
3. Advantage : We are a strong team whose members have good food and beverage knowledge and skills as we are all passionate about things we do and services we deliver. Our aim is to provide an outstanding guest experience based on the highest standard of hospitality,
4. Disadvantage : As one of the biggest department within a hotel, the event operations has been facing high employee turnover and staff scheduling problems due to the optimal size or mix of a workforce.
In the 25 years of service, it was a very good company to work for, with a high focus on training /product quality
Review of day roster / hotel occupancy / and restaurant requirements
Attend meetings - WPHS, Finance, Communication Department, etc.
Quality control inspection of products, workplace, machinery and equipment
Team member appraisals
Projects planning, e.g. upgrading machines, sourcing supplies,
I have learned to develop the need to be flexible and proactive as needs change, senior management change. Management can sometimes be supportive, but sometimes unclear with objectives.
The atmosphere in the company is generally positive for many years but have changed depending on business demands /pressures. Employees are helpful and cooperative; co-workers are good in teamwork.
The hardest part of the job is meeting the financial demands
The most enjoyable part of the job are the team celebrations, liaising with other departments, trades, suppliers, etc
A typical day would being with cleaning and end with cleaning, not much to it with being a kitchen hand. Coming across this new atmosphere for me however I've learnt that like in life communication is what gets us through the day safely.
Head chefs on the back of you nagging and trying to get things done before the next client even sits down is insane but the rush is what makes the whole place feel rather alive as the adrenaline kicks in. Hardest part is to be as fast as possible however also staying focused at your actions because hot oil spills can learn to nasty burns, and focused at your surroundings without having to ruin anything or anyone else in the busy kitchen environment.
Best few moments would tend to be at the end or start of the day/night where you can at least always count on an amazing meal to make you feel at ease, lets face it eating food is most people's forte.
ProsFree Meals, and having a great laugh while working.
ConsLong shifts without breaks in-between when the day actually begins.
I would print out tickets, update prices, serve customers, fill the fridges, sweep and mop the floor,and finally do end of day procedures such as eftpos reconciliation. counting of daily takings and preparation of the following day's float.
At this job I learned how to use a computer program called POSonline which was challenging and rewarding. In addition I was required to prepare and develop Microsoft Excel spreadsheets that organised the shops daily expenditure and profits and losses and so on.
I worked with two other duty managers, a general manager and a casual.
The hardest part of the job was keeping track of and administering all the invoices of all the incoming and outgoing stock.
The most enjoyable part of the job was that we could listen to our own music as well as watch the television while we were at work.
workplace has poor leadership, management and drama/politics
The workplace has low morale, causing high turnover rate for chefs across all levels. Majority of the chefs especially senior levels have no sense of responsibility and ownership of their work, always looking for scapegoats (ie commis, demis, apprentice) and excuses. Overtimes are not paid in full you're lucky if they decide to pay 1-2hrs worth of overtime. Penalties however are paid properly all the time plus tool allowance which is good since the base pay is low (for comparison retail people at grocery stores or boutique will earn more than a mid-level chef). In terms of culture there is no sense of family or belonging, very little team work. Hours are good but the roosters changes on the daily basis with no consideration for the employee.
Proscareer growth and good quality cafeteria food for only $3 plus work hours on average is only8-9hrs
I work during the night, the last 3 hours of work are the most hectic time for me cause all charts and all things should be done before the hand over for morning shifts.
I learned here at Hilton to respect to respect each other despite of your differences such as culture, religion, race etc
I am satisfied with the management of Hilton because everything we need are provided gloves protective gears and nice treatment for employees.
I enjoyed working with my co- workers because i learn a lot from them not only about the work but also i learned a lot about life form them.
The hardest part of the job is when one of your co workers wont agree or is not cooperative to make the wok done properly.
I enjoy working when my patient says thank you or appreciate what I am doing for them
Managing Hilton Brand Standard
Reception/ switchboard operations
Check-in and check-out guests
Looking after the in house guests
Routing Charges/ Posting Charges
Rebate Crew Discounts/ Premium Discounts
Cashier on the Shift
Managing wake up calls
Assisting Guest to and from Melbourne Airport
Managing time and schedules effectively
Managing customer complaints in a civilised fashion
Managing to cope when working under pressure
Enjoyed working within team environment and independently and did multiply tasks.
Managing to cope when working under pressure.
Goede ontwikkelings mogelijkheden in een interessant bedrijf.
Als Assistant to the Director of Operations had ik veel verschillende taken en projectjes. Alle operatieve afdelingen van het hotel, zoals de restaurants, bar, roomservice, housekeeping, engineering en front office vallen hieronder.
Mijn taken bestonden uit veel administratieve werkzaamheden, het up to date houden van gegevens. Werk voorbereidingen voor de Director, het maken van roosters en management meetings.
ProsVeel uitdagingen en diverse werkzaamheden
ConsDe Director was net nieuw in zijn fucntie waardoor de dagen vrij rommelig verliepen.
A typical day at Markham Hilton Suites as a hostess
A typical day at work would be, upon arrival checking daily reservations and notes and make sure the servers are aware of VIPs that may be dining in the restaurant or any special requests. Then checking the Events of the Day that take part in the hotel so as to direct the guests to where any events are if needed.
All dinner, wine, desert and kids menus are checked and wiped down and sorted accordingly.
I work the night shift which is from 2-10 pm therefore the traffic for guests wanting to dine in the restaurant is relatively slow compared to that of the morning , so I have side duties to perform. For example I ensure that there are full boxes of take-out supplies in the hostess stand which include napkins, cutlery, paper bags and mints. The beginning of the shift is basically stocking up for the night to ensure the hostess stand has all the necessary supplies and being aware of the events that are partaking within the hotel.
In addition to this, the hostess also answers room service orders, as the hotel does not have an order taker for room service, therefore it is imperative for the hostess to always be at the hostess stand to answer the phone, take the order, or any complaints the guest may have about a previous order, whilst up selling dessert or alcohol for example.
In addition to taking room service orders, the hostess delivers messages to the supervisor, for example if an employee will be late or absent and taking reservations for all seating times, which include
Prosfree lunches in the cafeterias, decent pay, great colleagues and management, good hours
Consstanding up for eight hours, lack of autonomy of always having to be at hostess stand
Administrative Assistant | Maidstone | 13 July 2012
This is a small amount I do on site at The Hilton Maidstone
o In this role I have many different jobs and every day is not the same. I very much enjoy this.
o I prepare Morning brief each morning for each department with all the figures from the day before and also information for the week. I also take minutes during all meetings and type them up to be sent to all attended. I have been also nominated as a cluster note taker as well.
o I handle all post. I file and pass to all Head of Departments; if it is a cheque or Bacs I will file and send to accounts. I will handle all big complaints that come in to the hotel via post, email, verbal, guest survey and comment cards.
o I am responsible for many numbers of Health and Safety Aspects that include looking after the security Manual and Emergency manual. I will assist with any training that may be needed and will assist with any admin. I will also arrange for any licences that need to be updated. I also update all accidents to the data base and also track for any trends.
o One of my jobs is to keep and eye on any social Media websites we have this included facebook, foursquare, youtube, I will also make any changes we have to our website.
o I have a lot of knowledge with regards to Front Desk and In House Reservations, I will book any staff requests within the hotel and also if the General Manager needs any accommodation. I will also at the beginning of every month compile a list of how many bedrooms our corperate’s have booked though the month and also who our top guests are. I look afte
Prossomething different each day, learning new things all the time
Poor initial training in "Hilton University" and terrible on-the-job training
I worked from home for Hilton Reservations and Customer Care.
The hiring process was long, but easy.
Hilton provided a thin-client computer, keyboard, mouse, headset, and network cable. I had to provide a dedicated work area that was free from all distractions and high speed internet.
When I spoke to the recruiter, it sounded like a great opportunity. Work from home, set hours, and benefits.
The pay was low for the job, 11.00 an hour, but there was the promise of bonus pay opportunities along with the benefits.
Benefits were standard. Health, dental, and life insurance after 90 days. Discounts immediately on hotel rooms and on purchases through an online store.
There were promises of possible employee stock purchases, but that never materialized.
I had to go through several virtual interviews and was finally assigned a "new hire concierge" to help me with my "onboarding" process, training, and then move to being a regular guest specialist.
Sounds pretty good so far, doesn't it?
Things started going sideways when training began. I was part of a class that spent only 7 days in "Hilton University", which is their online "school" consisting of self-administered learning modules and also Webex "classes".
Problems began with initial login. You have to login to the Hilton network with the provided computer. Then you have to login several other places ranging from time-keeping to corporate system site.
You actually have to start your login pr
Save yourself the patience by staying away from this company.
I want to preface this by saying I have never, EVER, had to go as far as writing a negative review about a company I have worked for. My experience here was genuinely horrible. I could not even last longer than two months being employed as a Front Desk employee at this property, and that is the shortest time I have ever been employed with someone before. To start off, I came into this company with a positive attitude and excitement as I thought further into how this could be a life changing job for my future. They were having an entire management change as I came into the company, so I knew patience was going to be key as we were all adjusting to the new environment. Throughout my training process, I caught onto the job very quickly. But despite the computer training you are put through, you will struggle indefinitely in knowing how to successfully do your job due to the lack of communication between simple processes. Every single employee had either a different understanding or no understanding as to how to do many tasks within the Front. I made it a priority to take the initiative to ask as many questions as possible to be able to complete my job without any flaws. Whereas it was not a co-workers issue that they were not completely informed on how to do a lot of things, it did not help when I was not able to go to them with a simple question to only coming back with more confusion. This was an outstanding issue throughout my time there. To continue, I had an even worse expe
The management team at the Hilton where I worked (Billings, MT) was so pretentious and rude to the "lower end" of the staff (i.e. front desk employees, maintenance, etc.). Going into the crowded offices of the management area was like walking a gauntlet of the most pretentious, fake high school bullies you could ever imagine. They even had secret little baby monitors that they installed at the front desk so that they could hear everything we said back in the offices, to "monitor" everything we said and did. It felt like a complete invasion of privacy and total lack of trust for the very people they decided to hire. They never told us "good job"; instead, we'd only hear negative comments about our work, even if we were normally excellent employees. One mistake caused your mailbox to flood with papers, highlighted in areas where they felt you messed up or could have done better, with rude comments written on them...instead of just approaching us like adults and talking to us in person.
No one liked the management team, as they always placed themselves higher on the totem of life than the "peons" we were. It was like being back in high school again, and I was so happy every night when 5 pm struck and the management team would race out the back door to go home, leaving us alone finally.
The hotel was busy, and most of our guests were nice, as many of them were regulars, traveling for business. It was hard work which required a LOT of patience, since many guests of course w
ProsUm, nice guests sometimes? Discounts on room stays if we traveled to other Hilton properties.
By free lunches I mean, a poorly lit and cold room upstairs where you could use your thumb on a machine to get some dull sandwiches and overpriced drinks, not food actually cooked and served there. You get 100$ allowance if you work full time and 60$ for part time. Maybe they have improved it since I left but knowing how long it takes for them to improve literally anything for staff I doubt it.
Remember, customers are always first priority! The outside of the hotel looks great, the art looks great, but god forbid you look at staff entrances, "break rooms" stairways and especially locker rooms. It's more like a bathroom with a few lockers in it.
Don't even get me started on the ONE STAFF ELEVATOR for a 10+ floor hotel with over 300 rooms to clean and manage. Yeah, needless to say when doing maintenance I certainly got my weekly walking goals done considering it would take 40+ minutes sometimes for the elevator to even show up. Stairs quickly became my friend even if I didn't want them to. It doesn't help that the hotel wants you there ASAP but trying to get there? Don't make me laugh. Don't use the hotel elevators! You know, the five we have for guests, you're supposed to showcase that "we don't HAVE staff."
Great place, really.
Now onto maintenance, let me give you a classic example:
"Can you fix (this thing) right now?"
"Sure, do you have what I need to fix it?"
"What do you need....?"
That's it, that's the job. I can't begin to tell you how many times m
ProsFree horrible lunches, Co-workers were okay sometimes, I was able to keep my phone on me
ConsThey won't pay you what they owe you, Horrible management, "sweet words" to make you feel better, Gossip is the centre of everyone's mind, Lunches suck even if free, Stuck up guests expecting a five star and getting a no star
Food and Beverage Manager | الغردقة | 19 Sept 2013
1- Directs, controls, coordinates and participates in all Food & Beverage activities such as :
Preparing Food & Beverages
Serving Food & Beverages at hotel outlets and in functions within and without the hotel
Cleaning and maintaining outlets, work areas, tableware, utensils and other materials and equipment used by Food & Beverage sections.
Appraises personnel’s performance and production; corrects mistakes and inadequacies, ensuring that international standards of Food & Beverage preparation and service are maintained.
2- Trains personnel according to established procedures; conducts meetings to discuss problems and future plans, present new ideas, correct mistakes and inadequacies, give instructions and special assignments, etc.
3- Coordinates between different sections of Food & Beverage and between Food & Beverage and other hotel departments to ensure that preparations for all functions, festivals and other activities involving Food & Beverage have been made.
4- Prepares annual Food & Beverage goals or forecast and budget; develops working plans to carry out goals; compares actual achievements against goals periodically; takes necessary corrective action
5- Coordinates with Sales Manager in the preparation of marketing plan; sees to the implementation of approved plans.
6- Prepares the Food & Beverage monthly report detailing and explaining figures of sales, costs and profits and comparing same with forecasts.
7- Reviews a
In retrospect, I shouldn't have worked for Hilton. A typical day included a lot of waiting around for customers who never showed up. I live 20 miles away and was not gaining enough customers to make any money on the salary of a server. Without customers at the diner, servers are useless; we need the tip to make a decent pay. Once we've prepped for the morning crew and cleaned the front room there's nothing left for the servers to attend to, especially when you've got a whole kitchen worth of people trying to find something to do during your 4+ hour shift. I did gain the experience of working at a restaurant and minimal server training, but without the customers I lack the experience and considering the price of gas plus my drive to the Hilton, I ended up paying my management to work for them.
My management was a disaster and the least pleasant part about working at the Hilton. Upon my hiring I was promised to work at the banquets held in the convention halls at the Hilton. This was the best pay for servers and the tip at the end of the night was distributed evenly among everyone who worked. However, the manager in charge of the banquets did not work during my shifts and didn't even know my name. I met her once and she told me I must prove myself as a decent server before she'll allow me to work at a banquet, then I never saw her again. To this day I don't remember her name. She worked morning shift, I worked dinner shift, we never crossed paths and I was never allowed to
Conspay, management, slow days every day, refused better opportunities
Wonderful culture, No benefits, Lots of missing items.
Everything from stress, Hours expended, and whether you gotten break time was dependent on the assignment for your shift.
The most enjoyable part of the job is people will genuinely make you feel cared for and the fact you'll never have the same assignment every single day. Nice place for those that like structure but hate same exact routine.
It's an amazing place to work if not for many** many** problems that need to be addressed.
50% off Starbucks and supposedly off any stays at other Hilton Establishments. (However I didn't receive the latter.)
Usually you'll get a break, get fed, and shouldn't be too busy.
Majority of people that work here are extremely helpful and nice.
Plenty of people will teach you on the spot.
Since you are responsible for setup, creativity will flourish, though everything will have to flow logically to the next item.
This is a very good job for those that love variety and new environments; no assignment is anything like the previous.
This goes for food as well, though there are common entrees like chicken, potato, and veggies.
Great scheduling system, Prompt responses.
Some** Amazing Managers.
You'll be warned at least 1 week in advance when it'll be slow and busy.
When it is slow. Don't expect to get more than 2 shifts the entire month**. When it is Busy expect more than 12 hours nearly every single day with little to no breaks.
There are lots of missing necessary items. No one knows where anything is
ProsFree Food, Variety, Great Culture.
ConsNo Benefits, Catty Behavior, Too much hours or none at all.
Worked as a Laboratory Technician at the Research Centre in Keele University.
Day to Day work involved
• Regular maintenance and culture of primary cells, mammalian ovarian cancer cell lines (A2780, cisA2780, Skov-3, Igrov, Ovcar 3,Ovcar 4, Ovcar 5,Ovcar 8). Growing cells in RPMI and DMEM, culture them in FCS, Penstrep, glutamine. Trypsinize the cells with trypsin and EDTA and Passage cells followed by incubation.
• Collect cells by centrifugation and count in Haemocytometer.
• Prepare 10X stock of drugs (statins) with growth medium and add specific portion to each cell and return to incubatior. Culture of statins which is potent and kills ovarian cancer cells (Rosuvastatin, Simastatin, Lovastatin, Fluastatin, Atrovastatin, Mevalonate)
• Throw off supernatant and 10%TCA, wash by tap water and dry to stain with 0.4% SRB in 1% AcOH. Wash AcOH by Tris, read A570. Analyse data using non-linear regression using Graphpad prism.
• Statins inhibit the growth of ovarian cancer cells. The previous experiments also stated the risk factor and life-span ovulation. We conducted a continuous experiment on 8 different cell lines with 6 different statins and mevalonate.
• Arranged a comparative study between simvastatin and simvastatin acid (which is prepared in University Laboratory and customized). Statins available in acid and lactone forms. Acid form is less potent than lactones form because they are uncharged.
• Apoptosis with Caspase Glo after treated with Simvas