night auditor

food service worker

finance manager

guest service agent

food & beverage supervisor

Hilton

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.

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.

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.

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.

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.

I would not encourage anybody to seek work at the Hilton or apply with this organisation as communication and services here only provides you with electronic generated responses and poor values that provides no direct contact or personal feedback, and replies back to any applicants. 

While their motives that advertises any type of ongoing and recruitment remains purely strategic, for marketing and advertising purposes, and beneficially what's only suitable to them.

Even with extensive years of experience applying for the Hilton would have anyone questioning whether they're really recruiting or employing, and accepting applicants, and whether or not their recruitment is even legitimate!

I would not recommend working at the Hilton to anybody.

Managing Hilton Brand Standard
Reception/ switchboard operations
Check-in and check-out guests
Reservations
Looking after the in house guests
Routing Charges/ Posting Charges
Rebate Crew Discounts/ Premium Discounts
Cashier on the Shift
Managing wake up calls
Doing Simulator
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.

I don’t recommend this place. Shortage of staffs resulted into assigning one person a job of two. They expect you to come before your shift start but doesn’t pay overtime. Their cool rooms are way too crowded, unorganised and so narrow. Especially their freezer where it’ll take you so much time looking for things and boxes are on top of another that is not even the same products. Mostly missed my lunch because it was hectic but i needed to eat to have energy on completing the tasks. Staffs were okay but some of them were show offs to those who are in higher position. I had quite high expectations for this place but it was purely disappointing.

Top Job Titles	Average Salary
Night auditor 6 salaries reported	$65,000 per year
Food service worker 1 salary reported	$31.00 per hour
Finance manager 5 salaries reported	$90,000 per year
Guest service agent 1 salary reported	$31.31 per hour
Food & beverage supervisor 2 salaries reported	$74,150 per year

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