cuisinier

massothérapeute

guest service agent

réceptionniste en hôtellerie

responsable des opérations

Germain Hotels

My experiences with this place have been overwhelmingly negative, to the point where I cannot in good conscience recommend it to anyone seeking a career in hospitality. Managers are often hired and promoted despite having zero relevant experience.
Recognition and promotion are nonexistent. Instead, managers seem content to give their responsibilities to you, if you agree once, you stuck with the added workload indefinitely. Meanwhile, the management team appears more interested in self-promotion than in acknowledging the hard work of their employees.It’s become apparent that this place, it’s more about who you know than what you know.
For those in the hospitality industry, this place is a dead end. Your efforts will go unrecognized, and opportunities for advancement or salary bonuses are nonexistent. During the holiday season, you can expect a $50 gift card as a token of appreciation, which is more humiliating and insulting than anything else.
What you’ll find here is a lot of empty promises. Despite the potential for success, the management team seems to be squandering it, more focused on maintaining the status quo than on making meaningful changes. A complete overhaul of the management structure is urgently needed if this place is to realize its full potential and become a truly rewarding place to work.

You will get mistreated by management, staff who work there and by fellow employees and the catering company that goes in to work there. You won’t get paid for the hours you worked and you will be trained wrong and you will have things like handhelds ripped out of ur hands By the other server because she has a customer and ur customers happiness didn’t mean anything to her. Management won’t make time for your break even after an 8 hour shift, they made  me work even though I told them I had school at a specific time and they would say things like “you like money right” and make me uncomfortable and force me to work tell they aloud me to leave. as well unprofessional work place, the chef would show up drunk for his shifts and say inappropriate things to me ( I’m a female ) After telling management they got mad at me for “not doing anything about it” and also for creating a “problem”. I would try to talk to my managers who would say things like “they have been here longer then you” when talking about a problem I was facing with a very hostile employee but nothing would be done about it, still haven’t been paid for my work there.

I worked three years in calgary loaction with Very low pay and Zero benifets.Worked weekdays, weekends and stat holidays as well with morning,aftornoon and nights shift. Managements sole purpose is how to reduce employee hours and increase their own annual bonus.
Very rare chance to obtain higher position. Managements has chronic. They has lack of knowledge of faderel, proviancial and city law and regulation. Even no any idea regarding proviancial regulatory bodys which directly relatated to their profession.
Very bad work culture, managers are shows themshelf as a KING. They do nothing except watching through CCTV employee activities.
Not memorising any enjoyable part of my job on my three years tenure. There was not any productive and fun place.
I suggest all of you to do not west your valuable time to get more worsed in your career.

I worked for this establishment for three weeks and was incredibly excited to join the team, as I was promised a unique experience like no other, but having worked in the hospitality business for over 22 years, unfortunately it proved to be the same disastrous leadership like most hospitality locations on King west .

We were set up for success. Le Germain's training was inspiring and their aesthetic and culture is personal and individualized, however the restaurant side was antagonistic to their mandate. The FOH staff would work 6 hour shifts without a break because management was unaware of the day to day logistics and was operating from a place of anxiety and insecurity.

I suspect the business to have a high turn around. Tips weren’t even great and business was inconsistent.

In the end with a high tip out percentage and management who were barely on the floor getting a handsome sum proved to be unlikely. 

I am responsible for booking and detailing event/meeting, coordinating food and beverage with kitchen, receiving and posting deposits and ensure invoicing post event. 
Typically clients call into the hotel looking to book meeting/event space. I would check availability and send a proposal with a quote. If the quote works and is within the budget of our client then I would draft a contract. Once I receive the signed contract a deposit would be taken and I would be able to start detailing the meeting/event. Making sure audio video equipment for presentations are functioning. Choosing food and beverage options and relaying and coordinating with kitchen. Making sure room setup is correct and can accommodate all parties.
Once the event/meeting is over, I would ensure billing, charges are correct and then sending invoicing in a timely manner.

As a part-time worker, I have had the opportunity to experience the workplace and its environment with a unique perspective. Although my time here is limited, I have come to truly appreciate and even enjoy my time at this job. The work itself may be challenging at times, but the people I work with are kind, supportive, and encouraging, making the experience a positive one. 

Moreover, I have learned valuable skills while working here that I can carry with me to other jobs and even to my personal life. The camaraderie and sense of community that exists within this workplace have made me feel included and part of the team. 

Overall, I can say that my time here has been both a nice and beneficial experience. It has provided me with opportunities for personal and professional growth and has shown me the importance of working in a supportive and welcoming environment.

Turn over rate is high. I only work there for couple months, and already at the top of the seniority list. I believe there's something to do with the amount of work they gave you and the distressed passenger from the airports. 

Besides that, the benefit here is almost nothing, they used to have the restaurant food 50% off for it's employees, but now it's 25% off, while the management don't need to pay anything if they order anything. Dental and medical is only 50% paid by the hotel as well. 

Parking here is difficult too, it's about 1 min walk from the entrance, and it's not a safe parking lot. 

The restroom rule is hilarious, the employees have to go all the way at the other side of the hotel to use the toilet and most of the time you need to wait in line for that, because someone is always playing their cellphone in there. 

The hotel is nicely situated just right beside the arena complex. Majority of the stay-in guests are either business people, concert attenders  or avid sports fans. The exciting part of working this place is that you get to meet and serve happy people and my coworkers were nice people too.
 The flip side working this place was the working atmosphere wasn’t that great. The manager has lacking people skills, showing stoned face and not approachable at all. It’s nice to work when your manager notices you as a person. Its also good to feel if your achievements is being recognized, but what I find the manager was very good on highlighting the faults:( .
I would say the company is good but the Manager is just terrible.

4.5* property downtown Toronto was a good location to work at. I learned to love what I do with time. I learned to find joy and motivation  and share it with coworkers who seemed to be on the same page with me. There were some inconsistensies in the management team in regards to adherence to standards and procedures that I had to learn how to deal with. I have learned to operate Opera software and day to day hotel operations for a boutique property of 167 rooms. I learned to gain trust and to build confidence in managing a diverse workforce of about 20 older and more experienced associates. Most importantly I have learned life skills that made me wiser and I believe will help me do better in the future.

Top Job Titles	Average salary
Cuisinier 7 salaries reported	$20.88 per hour
Massothérapeute 13 salaries reported	$23.06 per hour
Guest service agent 6 salaries reported	$24.72 per hour
Réceptionniste en hôtellerie 8 salaries reported	$40.00 per hour
Responsable des opérations 10 salaries reported	$56,000 per year

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