outlet manager

guest service agent

food & beverage supervisor

cluster manager

team member

Sheraton

At the present I am DOO and EAM at Sheraton Rio Hotel & Resort; an urban resort with 542 keys, 4 F&B outlets, 3 outdoor pools, tennis courts, Health and Kids Club. In charge of the day-to-day operation and overlooking the full renovation project of all rooms and outlets; adding one gourmet and one Italian restaurant, a signature bar and extending the Convention Center. With a normal operation and the impact of the construction works we reached the budget and scored the highest GEI in history for this hotel.
Rio de Janeiro is in the imagination of many people one of the places to live, for me too it was a place to experience in life time, as I did with many places in the World. Austrália is another continent to discover to work and live. Got in love with Sydney when I travelled to Austrália, Fiji and New Zealand.

The sheraton Noosa was a great place to work for,
unfortatly i lived an hour away and the travel got to much, if i had of lived closer i would still be there now.
a typical day at work, was always busy so always had something to do, co-workers always helped out where ever they could it was a great team, there was so many different parts of the job to learn as all f&b staff needed to know functions, restaurant, bar, pool bar & room service, the managment did a great job at training new staff in all areas. The hardest part of the job would have been functions having set times to have everything set and prepared and very little time to do it in it was alot of heavy lifting physical work, but once you got into the routine of it it was easy the most enjoyable part would be seeing the functions set up and in use and customers enjoying themselves.

I came to the Sheraton Wilmington South after working 10 years at another property and the new management team made me feel over worked and under appreciated.  Since coming to the Sheraton I have been able to refocus my career path.  I started as an hourly associate and with hard work I have been able to grow into the Manager I am today.  Let's be honest here....it's hospitality so yes there are times where the work/life balance is out of whack especially if you're in operations during our peak season. Then there are other times where your manager tells you to go home early because it's a light day and they appreciate the time you put in during our busiest times.  If you are looking for a place where you only work 8am-4pm, Monday through Friday then not only is this hotel not for you but the hospitality industry isn't for you either.

A typical day at work started off with organising the day for all associates. Once everyone arrived and started their day I would then organise any outstanding invoices, update payroll and do any other bits and pieces i needed to catch up on. 
I learnt that communication is everything in hotel life and all departments and managers need to work together for the ultimate guest experience.
The hardest part in housekeeping would be linen shortage due to an unorganised linen company. It made some days very trying but somehow we always managed to get through.
The most enjoyable part about the job were my co-workers, their hard work and positive can do attitudes made me love my job even more.

Typical day starts with a greeting with my team and people with other department followed by briefing.
seafood buffet dinner during the whole week involves a good team effort which i enjoy a lot.
setting buffet, table allocation, guests with food allergy and special requirement and hotel occupancy are the key to deliver the highest level of service.
management is supportive and great fun to work with.
i have learned effective use of micros system,wine knowledge and modern cocktail recipe.
more the pressure more i enjoy working in these situation as i take it as challenge in satisfying guests needs and wants.
always try to wow the guests by going that extra mile.

I worked as a chef at the Sheraton. My experience was truely horrible & i would NOT recommend working there or even staying there. This was due to many reasons which follow:
- bad, unco-operative, rude management.
- 30 minute break for a 9 hour day 
- not good conditions
- food standards and regulations not followed to a high/good standard
- unfriendly people
- innapropriate behaviour from some male staff (which next to nothing was done about when i reported it)
- overall not an enjoyable environment.
- unrealistic tasks given to staff in a small amount of time


The only plus was 50% off at buffet, yet wouldn't eat there after seeing how unfresh buffet food was and large extent of cross-contamination between different foods.

.. i start 16 rooms a day. which i cant believe   i can't do it!!! the management give the help that they can give, training, uniforms and benefits of course. some co workers help me by sharing  their experiences and techniques, the hardest part of the job was the linen..actually i complain about it! which is not enough for house keepings. we need to wait to linen arrived in which the time is pass. Ive been enjoyed working in Sheraton, i meet some friend thats still friend of mine, i do value them and respect. i never forget  those happy moments that we been shared. I miss all them.

unorganized and unqualified people in management positions makes it demanding on lower level staff who wear the complaints about product and service deficits. Little pride in the product delivery and it shows in teh low satisfaction ratings by customers. Too many people wanting to talk about what should be done and no emphasis on actually working, the job is not done and the blame goes to lower staff when it should be done by all levels

There will only be 1 GSA, 1 Security and myself. The Night Manager wears many hats during the whole shift and ensures safety and security issues are monitored and dealt with immediately. The co-workers are easy to deal with and very cooperative. The hardest part of the job is conducting First Aide especially when it is a matter of life and death. Training kicks in though.
he most enjoyable part of the job is knowing that you are part of a huge chain of hotels around the world and loving it.

A typical day at work for me at sheraton differed a bit due to both stepping in as a host and a cashier, I learned how to handle combined differences in working hours on a daily basis. 

Management at Sheraton during my period of time there was under reconstruction so it could be a bit hard to follow what new managers wanted in difference towards previous managers.

The most enjoyable part of the job I would say to greet people welcome to Sheraton which often lead to a big smile both from the customers tehemselves and me as a staff-member

Top Job Titles	Average Salary
Outlet manager 2 salaries reported	$72,500 per year
Guest service agent 1 salary reported	$32.50 per hour
Food & beverage supervisor 1 salary reported	$75,000 per year
Cluster manager 2 salaries reported	$105,000 per year
Team member 1 salary reported	$4,000 per month

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