guest service agent

night auditor

cook

porter

room attendant

Delta

Hired on through recommendation, and immediately saw my department’s management leave in less than 3 months on. It would of been best if I had stayed away, but unfortunately I did not: 

Upper management is really iffy. The Director of Operations brought a very awkward atmosphere: randomly, they’d pop up, only to be ordering their desired meal during busy hours, slammed busy even. Comments made by them, seemed to always come from a self-centred position, rather than be inclusive and open to opposite perspectives. There was even a rumour of certain matters being thrown under the bus by the DOO before it even went to HR. 

HR on the other hand, had always been a well developed department. It would of just been nice to see them aid in actually making change. 

Middle management is a whole different story. For our department, it really depended on the manager or supervisor. Some rather take on the, “punish now, ask questions later.” route, and some rather be so “all up in your face” it was better to just leave than to work with such. Either way, this management tier did not seem experienced at all, as there was no cohesive line of communication between anyone or any actual goals to their management. 

Now, does that mean every other employee was awful? No! There were a handful of good people, and they truly did make this employment much more enjoyable. 

Besides that, it is easy to say it is ideal to not work here. But if you’re OK with the poor hourly rate, give it a shot! 

Regarding the GM (General Manager), I had never spoken once to them one-on-one: pre or during employment. They did say hi to me once or twice! 


I worked in the restaurant for a few years. I put up with a lot of unspeakable things for all that time because I needed the job and they exploited that. 
Every other week an employee quits- they cannot seem to retain their staff because the workplace is just that toxic. 

The managers are so passive aggressive- you can expect to work long hours with absolutely no breaks; although managers will pretend that they care for breaks yet never offer to mind your section for a bit so you can actually sit down for a brief moment during a 10 hour day. 

They will hire you with smiles and promises of the benefits of being a Marriott employee (hotel discounts and all) and that’s pretty much all there is. 

You ever need to call in sick? Prepare to fight a battle. 
And if you’re one of those who never ever call in sick- well then prepare for the managers to whine about sick employees to you. 
They have no compassion. 
If I hear a manager openly complain about another employee, best believe I’m wondering what they are saying about me behind my back. 

I do not recommend working at Cordo Resto & Bar. There is not one positive thing about working there. No matter how much you do, how much of yourself you give, there is no appreciation. 

They only care about business requirements. And mind you, they break union rules all the time. 
They are ALWAYS short staffed and somehow that is your problem. 
Managers have their hands in too many pies- they take on more business than they can handle and cannot run anything smoothly. 



Working here was extremely difficult. The job itself is not hard, however the management and lack of organization that takes place here is horrible. They expect spotless rooms, but in an impossible time slot. Some rooms are totally disgusting and you cannot miss even a single hair or smudge on a window or mirror even though the supplies they give you is not efficient enough and I have better cleaning supplies in my own home from the dollar store.  Management belittles you for taking too long to clean a room, but will also be unhappy with you if you miss items no matter how small. The air conditioning is broken and has been for a while, you clean COVID rooms where people may or may not be infected and due to the extreme heat in the building, this forces you to remove your mask in order to breathe. Lunch is taxed per hour even if you don't eat it, half the time you won't want to take your break because management will get you in trouble if they think you don't need to be on a break. The carts, vacuums and other supplies they provide are literally garbage and falling apart and if you are lucky enough to find some items in your maids closet that would be surprising as others steal things you put aside for yourself. This place is a life sucker, any happiness you have in your life right now will be taken away... also good luck finding time off on the weekends or having any other obligations as this job is exhausting and stressful.

Well after working for 8 months this place has left an everlasting impression on me in terms of work culture and code of ethics. The management is good and believes in team unity and worked as the team..but then just like every other workplace has its own cons as well.
Pros:
* Amazing brand to work with an amazing team to work with.
* They always look forward to supporting and train you even for better and do one on one sessions every month with you regarding the job performance and also take feedback sessions.
* They also spoil you with options to hike and trek around and gives you chances to work for better.
 Cons:
* seclusion in mountains in the middle of nowhere. If you make no contacts and acquaintances in work, you will feel like leaving the place with no one to hang out with.
* no comfort of going out alone cos animals like grizzly and coyotes can easily catch you, since it is located in middle of forests.
 you cannot shop anywhere and to do that you have to go to nearest city of Cochrane or Canmore which are like 30 to 40 mins away from the resort. plus the shuttle service is provided only once a week two days consecutively to Canmore and Calgary.

the company itself is great to work for, the co-workers are awesome.
Management is VERY approachable - some of the most approachable people I've ever met work there. I can't say enough good about the people to give them justice.

BUT - the hours you work aren't so great. If you honestly don't care what time of day you work, or what days off you have, working holidays, and are very, very flexible to trade with anyone at any time, you'll probably really enjoy it there.
I found it hard to have a life outside of work if you don't switch departments immediately. If you have outside of work commitments, it can be quite difficult to find a work-life balance. If you are on a flex schedule, your schedule can change at the drop of a hat (more and less hours and shift time changes)
if you are on the picked-schedule, your hours are pretty much set but it is very difficult to get a desired shift and days off. There is little turn-around there so you will catch yourself on the night shift (working weekends) for a long time. (there are more late shift spots than there are people who want to work them and seek them out, so don't let that statement mislead you)
Advancement is slow, but they'll showcase fast ladder climbers.

I really enjoyed working there - though it is typical call center work with the same statistical requirements as any other call center - talk time, revenue and booking percentages.

A typical day at the hotel entailed working together as a team to create the ideal atmosphere for productivity. I've never worked in a hotel thus far where the staff were so close and tight knit. It was a very endearing environment and because of this--we were unstoppable as a unit.

I received the bulk of my early training at this hotel. We were trained in most areas of the hotel, including room service department as it was possible to pick up hours in other departments when the catering division was slow. 

Management was very precise and understanding and followed all protocols to a tee. One got a sense of leadership and invested all confidence in management. I was fortunate to be part of this team.

The hardest part of the job was the impending down season, which meant long periods without work. During this time, as I say, we might seek work in other departments, but we always returned to the banquet division...out of loyalty and comfort.

The most enjoyable part of the job were big gala dinners when the entire hotel was packed to capacity...the time flew by and it was pleasure to accommodate guests in any way we could. Those were memorable shifts that didn't feel like shifts at all.

Initial training was very good, detailed and informative.  On the job training too was timely and effective.
A typical day at work covered doing 16 rooms per day.  We learned how to work thorough and quickly and learning how to engage the guest and exceeding their expectations.
Management gave us all the tools to work with making it easier for us inclusive of color coordinating cleaning rags to chemicals, to name a few.  We also got the opportunity to cross train in other areas such as public areas and laundry to name a few.
Co-workers were encouraged to assist the newer ones who might take a longer time to finish their rooms.  We also had incentives to make our jobs fun while doing it.
The hardest part of the job was cleaning rooms with game teams such as hockey, soccer tournament teams which would challenge our allotted time to do one room.
The most enjoyable part of the job was knowing the guests were happy with their rooms, the service and their stay based on our input.

Starts of as a miss lead opportunity that turns into being over worked and under paid . your not given materials needed to preform daily tasks in the given time expected with no resolution to solving the continual problem and it is then put on the employee to why the problem keeps occurring. The supervisors are very inappropriate with how they speak to employees and abuse their role of power and force people to work hours or days that don't work to make management happy cause of improper scheduling shifts and short staffed.  Also not allotting a budget that allows the purchases of needed materials to perform daily tasks but this problem is put on the employee for needing to time manage better . Openly promote services or access to things knowing its unavailable to certain guests ( example:1 handicapped access to sauna and change rooms isn't possible but advertised to guests )

As a duty manager at Delta, I have been very pleased with the team environment that we have fostered at our hotel. From my experience, our team is made up of individuals who are committed to delivering the best possible service to our guests and who work collaboratively to achieve our goals.

One of the strengths of our team environment is our communication. We hold regular meetings to discuss issues, set goals, and share best practices. This open communication allows us to identify and resolve any challenges that arise quickly and effectively. Our team members are always willing to lend a helping hand to one another, whether it be covering a shift, providing support during a busy period or helping to resolve a guest complaint.

Another key aspect of our team environment is our focus on continuous learning and development. We encourage our team members to take on new challenges, develop new skills, and pursue opportunities for growth within the company. We provide regular training sessions, coaching, and feedback to help our team members develop their skills and achieve their career goals.

My experience working at Delta Lodge overall has been very positive. On a daily basis the entire team conducts themselves with a productive attitude resulting in a fulfilling work day. All management that I interact with regularly are very professional and initially provided sufficient guidance to the extent where I felt confident in all aspects that were required of me. The management team as of currently leads from a more refrained position as I have excelled. The  part of my job that sometimes presents complications is miscommunication between the kitchen, runners and GSA/hosts. This is a very infrequent occurrence and when dealing with a larger establishment some from of miscommunication is too be expected. The most enjoyable part of my job is working with friendly and outgoing colleges as well as interacting with guests.

Top Job Titles	Average salary
Guest service agent 4 salaries reported	$21.26 per hour
Night auditor 2 salaries reported	$20.93 per hour
Cook 5 salaries reported	$18.75 per hour
Porter 4 salaries reported	$20.08 per hour
Room attendant 7 salaries reported	$19.37 per hour

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