front desk agent

housekeeper

room attendant

shuttle driver

line cook

Hyatt

PROS
- Pay was truly competitive (union property guaranteed living wage in local area)
- Full health and dental benefits provided
- Great place to start a career in hospitality

CONS
- Union drama (LOTS OF IT)
- Lack of advancement for new hires or no clear path for career development
- Work volume fluctuates throughout the year — will lead to being written off the schedule at times
- Management is far detached from associates
- HR is rarely diplomatic (as is the case for many companies — sides with management 99% of the time)

Hyatt was my first real job fresh out of school. During my 2 years with them, I truly learned lots as there is plenty of activity and unique experiences to learn from. I was genuinely surprised the honeymoon period lasted well into my tenure. 

Around the 18 month mark was when the fun came to an end. Cannot speak for all locations, but the union environment truly makes the experience difficult and taxing. Older and more tenured coworkers will always take advantage of the new hires and force them to assume duties beyond their abilities. Additionally, said coworkers will always pull the seniority card to gain preferential treatment (approved vacation requests, regular work schedules, even steal days off from each other). 

In terms of career advancement, there is no clear guidance or precedent set for nurturing talent. As far as I know, it really depended on the manager hired at time to determine whether or not there was room for professional development. If the manager has no bandwidth due to work or does not like you personally, then you have no future. Most hopes of advancement lie within the long wait for more senior associates to either retire or pass away. It’s not ideal for those who are driven to succeed. You best look elsewhere like I did. 

At the end of the day, the brand recognition was the only prize from my 2 years with the Hyatt Regency Vancouver. There was no denying that I became a more competitive job candidate after slapping their name on my resume.

Come onboard if you’re looking to start your career. Leave after you’ve had enough of it. Staying for the money will never be worth it. 

I have worked in many hotels asa banquet server and even tough this was the second highest paying one I could not stay there for very long. 

The pros:
*Amazing free food in the cafeteria
*Great benefits
*Free stays and discounted prices at other Hyatt properties around the world

The Cons:
*They follow everything by the book- For example: You get a certain amount of sick days for the year. I ended up using all of mine at once because I was in the hospital. I had unexpected surgery. I called in to work with sufficient notice and brought a letter. I was remediated on paper for going over my sick days. I had not called in sick the rest of the year.
Another example: All food and beverage needs to be in the rooms 15 minutes before the scheduled time on the contract. I was in the elevator putting cookies in a room when the elevator broke. I radioed the manager and told them they had to get someone else to bring cookies to the room because i was stuck in the service elevator. I was written up for not having cookies in the room on time even though when i radioed the manager it was still 25 minutes before the scheduled time.
*Everyone on the management team treats you like you are a number and you do not matter. They are taught to intentionally have that distinctive separation between server and manager. 
*I have seen other staff disappear and go to the mall for 5 hours during a shift and the management team does not notice because they are in the office the entire time. 
*No room for advancement. It was made clear that they like to hire from the outside and not promote from within.

Overall, I would not recommend this employer to anyone looking for a banquet job. I have literally worked for banquet positions that pay me half of what i was getting paid at the hyatt and i was happier.

Great location to work for summer, plenty of hours and over time if you want it.
Enjoyed my time here in the Okanagan at Spirit Ridge. Beautiful resort in some stunning scenery. Literally pinch yourself coming in to work every day as it is breath taking. 
It is a very busy Hotel at peak times, this is not a place to come if you intend on dossing about and not working! My time here was enjoyable, but there was a lot of time spent chasing my tail as unreliable staff would call in sick ect frequently and let the rest of the team pick up the slack. That being said the core team are great just let down by a few seasonal slackers as is every hotel.
Found management approachable and friendly also willing to get stuck in on busy days which is always commendable as respect is earnt. Not many places will you see the Director of Rooms helping Housekeeping or the General Manager helping the bell boys run carts on a busy day. They all get stuck in when needed which i found great. 
As in any business there are a few kinks that need ironing out but I always felt my voice was heard and i was always treated with respect from management even when we clashed. As i said previously respect is earnt and if you work well you will be treated well.
 This place has some serious potential, with the right direction, passion and staff this really could be one of Canada's top resorts. I found that quite exciting, if you have a real passion for hospitality then this place is for you, already 4.5 star and striving for more. Would come back for another stint here no problem.

What is the best part of working at the company?
Not boring work for those who like to give people joy, smiles and perfect service, high level of work and quick response to the situation, diligence, brilliant cleanliness, friendly and close-knit team, responsible supervisors, attentive and responsible manager.

What is the most stressful part about working at the company?
For an attentive and responsible employee, all the work in the hotel will not be stressful, the main attention, cleanliness, communication skills, loyalty, goodwill to the hotel guests, a smile and a good result in the work. We are very pleased with our guests and broadcast our positive.

What is the work environment and culture like at the company?
We have the most friendly and responsible team, we always support each other, our supervisors are a reliable support and support for us. We are all different, but we have a common goal and a favorite job. We are united in one thought to ensure cleanliness and perfect service in our hotel.

What is a typical day like for you at the company?
My day in the company consists of information and a plan for the whole current day, I put on my uniform and check my existing inventory, get to work, check the performance of my tasks, do the work, agree and clarify the performance of the work, at the end of the day,

A typical day at work would be to come into work and be ready to be told what to do. A co-worker would give me something to do on the list, if its gathering ingredients or actually making the product, I will start on it. 

I have learn a lot about baking and when I make mistakes, I learn why the product turn out to not be what I have expected. I have learn what it is like to work in a Kosher Kitchen. It is very important to wash any kinds of fruits and to check eggs for blood and that no dairy is involved. I also have learned how to make a ton of things.

Management is great at Park Hyatt. Everyone makes a list of what needs to be done for events or banquet orders, meets up for meeting to see if there are any changes to be made before the event and makes the product just in time for the event. 

Most enjoyable part of the job is when I get to make small treats like cake pops, creme brulee, macaroons, mini lemon meringue pies, little beautiful pastries that I can create with my hands, especially cinnamon apple rose tarts which is very time consuming when producting alot but I enjoy making each and every one of the tarts with a perfect apple rose.

I have been at Spirit Ridge for a year now and I have personally enjoyed seeing how the hotel has grown over the past year.  There was some organizational challenges when I had first arrived as many management positions were vacant or did not exist.  The current management team is working very hard to make this a better place for the staff to work but also a great place for the guests to stay at as well.  Lots of emphasis is being made on making sure the staff have what they need to do their jobs and to do it well.  Culture is very important as well and we have lots of discussions on how to make sure we have the right culture as a hotel.

There is a lot of changes at the hotel since the hotel joined the Hyatt brand, but it all seems to be very well received by the guests and I look forward for the changes that are still to come.  Already now, we get lots of really positive feedback from our guests and it is because of how well everyone works together to take care of our guests.  Lots of people asking "How do we make it better?"  Change is hard but it is very rewarding in the end for those willing to be a part of it.

Working at this company was ok. It provided free lunches and uniforms and laundry services free of charge. The work was a bit demanding because they are striving to be a five star hotel but is a work in progress. The managers and directors need some more training in how to speak and handle staff in a more respectful way. I believe with more training on the saying helping people so they can be there best really needs to be more focused on that aspect and not just a slogan. The line staff was good to work with and just wants to know they are appreciated for all the hard work and long hours they put in.  As far as managers were concerned they need to trust them more in carrying out the task they were allotted to do on a daily basis and stop the micro managing. It is only discouraging some of there best performers.

I worked there for almost a year and it is a great place to learn and grow your career in the Hospitality Industry. 
Managers are very knowledgeable and trustworthy. They will help you with work and personal issues anytime.
The team always work together to ensure that no one is left behind and everything is done up to standards.
The fact that it is part of Hyatt's portfolio makes of Spirit Ridge a big deal when it is about choosing a worldwide known brand to work in Canada and also to have it in your resume.
Take advantage of the Hyatt perks like discounts in other Hyatt Hotels in Canada and the rest of the world and for your family  and friends as well.
The town (Osoyoos) is very quiet but in summer is the place to be. If you want to make a lot of hours and also enjoy the warmest lake in Canada surrounded by top notch wineries and high quality craft beers from BC.

I loved going into work and being an Event Coordinator. These lessons taught me how I can further my career to become and Event Manager further in my future. 

The management in my department was not as wonderful as I would have liked it to be. I found that people were stuck in the "old way" of doing things and for someone who in younger, it was difficult to assert my knowledge into this group. This tied into the workplace culture and environment, could be improved. 

Through all the rough patches there were a lot of people and experiences that I wouldn't change for the world! The people in other departments for instance, I met loads of wonderful and enjoyable people to work with apart from my department and that is what hospitality is all about, people.

There's always a lot to do, but it feels great working at a place with such high standards. We are all trying our best to make sure everyone can go home with a smile at the end of the day, and to provide the best customer dining experience possible. Meals can be frequently adjusted to suit each individual customer, and various groups of all sizes from one to fifty can dine at a time at our restaurant. My favorite part is the work culture. Despite being constantly scolded for mistakes initially, after showing improvement and a willingness to learn I grew closer with my coworkers, and the cold professional tone often used by my superiors switched to mostly teasing and friendly sarcasm. In the restaurant culture, it feels welcome since it relived tension in a way. 

Top Job Titles	Average salary
Front desk agent 13 salaries reported	$19.07 per hour
Housekeeper 14 salaries reported	$18.69 per hour
Room attendant 18 salaries reported	$18.13 per hour
Shuttle driver 4 salaries reported	$16.25 per hour
Line cook 7 salaries reported	$22.54 per hour

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