cook

line cook

lifeguard

room attendant

night auditor

Hilton

A typical day at work would be, upon arrival checking daily reservations and notes and make sure the servers are aware of VIPs that may be dining in the restaurant or any special requests. Then checking the Events of the Day that take part in the hotel so as to direct the guests to where any events are if needed.
All dinner, wine, desert and kids menus are checked and wiped down and sorted accordingly.
I work the night shift which is from 2-10 pm therefore the traffic for guests wanting to dine in the restaurant is relatively slow compared to that of the morning , so I have side duties to perform. For example I ensure that there are full boxes of take-out supplies in the hostess stand which include napkins, cutlery, paper bags and mints. The beginning of the shift is basically stocking up for the night to ensure the hostess stand has all the necessary supplies and being aware of the events that are partaking within the hotel.
In addition to this, the hostess also answers room service orders, as the hotel does not have an order taker for room service, therefore it is imperative for the hostess to always be at the hostess stand to answer the phone, take the order, or any complaints the guest may have about a previous order, whilst up selling dessert or alcohol for example.
In addition to taking room service orders, the hostess delivers messages to the supervisor,  for example if an employee will be late or absent and taking reservations for all seating times, which include breakfast lunch tea brunch and dinner.
The restaurant usually gets busy at 5 pm which is dinner time, at which I greet the guests, ask them how they are doing tonight, how big their party size is, and if they would like a booth or table. When I seat the guests I inform them what the soup of the day is and to enjoy their meals and their server will be with them shortly. An important task of the hostess as well, is to make evenly distribute  the number of tables between the servers in their designated sections so as not to cause delays for any table and to give the guest the best guest experience. Typically a server should not have more than five tables at a time and the hostess should have a proper seating rotation for the servers.
If the bar is busy, the hostess is also responsible for taking take-out orders, and selling the cakes that are sold at the bar.
On the weekends the restaurant has two buffets, afternoon tea and Sunday brunch, It is the job of the hostess to put out all the appropriate labels for the food on the buffet and to ensure they are clearly displayed. 
Occasionally I would check the bathrooms and if they are dirty I would call housekeeping and generally be mindful of the cleanliness of the restaurant if there are any spills or dirt, to call housekeeping or maintenance. 

Being a hostess at the Markham Hilton Suites, I have learnt the standards of what a hostess should encompass. For example the phone should be answered within three rings. And if a guest has an questions it is the hostess responsibility to answer them correctly therefore it is important to have a general knowledge of where everything is located in the hotel and beyond. It is also important to know the complete knowledge of food and beverage menus, for when doing take out orders, and room service orders. Or for any allergies the guest may have. Also to be knowledgeable of the events happening in the restaurant and promotions when taking a reservation. When it gets busy, usually during buffet times like tea and brunch I have learnt to think quickly on my feet. The hostess in the restaurant does not always clear tables because there is usually a busser however if there is not a bus person, the hostess helps clear the tables and resets them.

In terms  of management, my supervisors and managers have been very respectable and accommodating to their staff.They energize the team and resolve conflict efficiently. My co-workers are respectable, we help each other out because we are working together, as we all have the same goal which is giving the guest the ultimate guest satisfaction and ensuring that they have a wonderful dining experience.

The hardest part of my job would be probably when I am seating a guest to their table and I hear the phone going off at the hostess stand. There is no one there to answer it, but you do not want to rush the guest to their seat. There is only one hostess working so sometimes it can be a bit difficult to always be at the hostess stand when the restaurant is busy or when seating guests.

However the most enjoyable part of my job is the interaction with the guests because I love talking to people and making sure they had a great dining experience! When it is busy I enjoy the fast paced environment of helping the servers deliver food in the restaurant, and making sure the guests are happy.

By free lunches I mean, a poorly lit and cold room upstairs where you could use your thumb on a machine to get some dull sandwiches and overpriced drinks, not food actually cooked and served there. You get 100$ allowance if you work full time and 60$ for part time. Maybe they have improved it since I left but knowing how long it takes for them to improve literally anything for staff I doubt it. 

Remember, customers are always first priority! The outside of the hotel looks great, the art looks great, but god forbid you look at staff entrances, "break rooms" stairways and especially locker rooms. It's more like a bathroom with a few lockers in it.  

Don't even get me started on the ONE STAFF ELEVATOR for a 10+ floor hotel with over 300 rooms to clean and manage. Yeah, needless to say when doing maintenance I certainly got my weekly walking goals done considering it would take 40+ minutes sometimes for the elevator to even show up. Stairs quickly became my friend even if I didn't want them to. It doesn't help that the hotel wants you there ASAP but trying to get there? Don't make me laugh. Don't use the hotel elevators! You know, the five we have for guests, you're supposed to showcase that "we don't HAVE staff." 
Great place, really. 

Now onto maintenance, let me give you a classic example: 
"Can you fix (this thing) right now?"
"Sure, do you have what I need to fix it?"
"What do you need....?" 
That's it, that's the job. I can't begin to tell you how many times my supervisor needed to go out and buy the caulking, tools, screws, belts and everything we needed with his own money. Don't forget, everything has to be ASAP yet we have no tools to actually do anything. 
Shower door breaks? Well I can certainly conjure glass, wait, no I can't. 
Ah yet another tab breaks, that's fine we have some downstairs! Oh wait no, I've been asking for two weeks now to order some. Hmm....

Let's not forget that the manager is so incompetent that schedules aren't even done properly, pay's aren't addressed properly and everything is so shady that they don't even tell you they have "a union" (do they really??? I'm still waiting to figure it out!)

Honestly I would suggest you stay far, far away from this hotel. Not only for work but for staying there as well. 
"But it's a five star!"
Yeah in name only. The way they treat staff is unbearable, the rooms are a disaster (Trust me, I built them) and everything has a fine coat of "magical glitter" to make it look nice. (That means invisible silicone because things won't hold properly due to the hotel being so cheap it won't hire good contractors)
It's up to you really but I for one will never let any of my friends or family stay at this place. I could redesign a doghouse to look better then this place.

Typical day: My day will start by taking all the handovers once i entered in to the department. i am responsible to manage all guest incoming call including room service order and about all guest loan item.
Things i learned in Hilton Chennai :
•	Assisted in directing front office operations. (Front desk, Magic, Concierge.)
•	Up selling of rooms and other revenue generating areas at the Front desk to supplement revenue.
•	Update reservation, Registration Card & C-form.
•	Handle all incoming, outgoing calls & Fax.
•	Update Arrival & Departure sheet and register.
•	Handover Wake-up calls to the next shift.
•	Responsible for front office inventory.
•	Handle emergency calls immediately and relay comprehensive and accurate information, as required.
•	Maintain and update FCS message & report.
•	Ensure all guest incidents are recorded in the database.
•	Check all daily reports and monitor all arrival, departure and VIP movements in the hotel to ensure every guest has a pleasant stay from pre-arrival to departure
•	Ensure that all guest queries and incidents are responded to promptly and to the satisfaction of the guest.
•	Co-ordinate between F&B (service), F&B (production), Housekeeping & Engineering department.
•	Responsible for training of new associates.
•	Responsible for high level of guest satisfaction because of the impact it has on the service index and the ultimate effect on the overall guest satisfaction and guest’s intent to return.
•	Overlooking the Concierge, bell desk, In-Room dining, daily operation.
•	Business Center and shopping arcade.
•	Operational service standards and service quality at all levels within the department. Documentation of operational procedures into manual.
About my co-workers: My co-workers are so friendly and help me in each and every work.

Till now i didn't find any hardest part to do the job but some time guest will create some problem regarding food order.

I love each and every part of my work. actually i love my work.

Working as a room attendant is very stressful at times.A lot of patience and hard work is needed.Self motivating while working is very important.Also we get to talk to a lot of guests during their stay and ensure that their stay is enjoyable  and comfortable.My co workers are my friends and my inspiration.Its lie a family to work with them they help me and even I do help them to clean our rooms during stressful days.The management is very cooperative and friendly and encouraging.We celebrate cake day and Pizza day and have fun at work.the toughest part of the job is when we have a lot of check outs and trash rooms.Cleaning those rooms with patinece and a attitude of "I can do it"is all that helps me and above that a attitude to help the guest and make them feel at home by asking them how their stay was is there anything I can do for them and giving them the comfort of a home is what makes me happy.I lie to handle challenging situations and like to do multitasking so its fun.My smile is my biggest asset with which I try to spread the warmth of hospitality to my guests and my co workers.The most enjoyable part of my job is greeting guests and asking  them about their stay and trying to clean my rooms very well.when point introspections are done and when I get a A+ I become very happy and it motivates me to work more harder.I have learned a lot of organizational skills,customer service skills,time management,stress management and learnt to enjoy a job of housekeeping which most of them thin is boring so I learnt to be positive and dedicated and a problem solver and a cooeprative team member at my work.

- Completely daily tasks, update staff email, check-in and check-out guests accordingly, and answer general hotel inquiries accurately, meet brand standards.

- I learned how to professionally communicate via telephone, email, in-person, etc. I also learned how to manage myself and the departments according to hotel efficiency and guest needs. I grew familiar to computer programs including: OnQ, Outlook, Gmail, Microsoft Office. As per customer service; I learned how to settle invoices, transfer calls/ take messages, take payment and count tills.

- Management: Prompt for me to start work, training was disorganized but I did master all brand standards and duties, forward about mistakes to future prevention, worked as a team for events. I look at the management as "bosses" instead of "leaders". Instead of correcting me, they'd do it themselves without explanation. Simple language such as " I " vs. "we".

- Hardest part about that job: Disorganized training = mistakes that were learned from and never repeated, long hours without tasks (constantly keeping self busy), schedule for every week distributed very short notice. 

- Enjoyable part about that job: different departments had diverse employees, professional environment but genuinely friendly at that. Consistent shifts and biweekly pay.

Great place to work in Whistler from the location and a perfectly sized hotel in terms of socialisation (not hundreds of employees but varied at the same time). Great perks including discounted hotel rates, opportunities to progress and free food (especially if you like your veggies swimming in oil). The job itself was challenging in some aspects but eventually just led to feeling overwhelmed and under supported by upper management. Immediate team was fantastic, everyone works hard but unfortunately I saw first hand personally and through other members just not recognised for their hard work day in day out. Yes there are recognitions for an employee of the month but often the ones under stress are trying to keep their heads above the water and sometimes service suffers. Eventually leads to a quick staff turnaround where the team gets left behind rather than investing in their current staff (don’t need a business degree to understand this). All this besides, a great place to work, just monitor your personal investment level and expectations.

What is the best part of working at the company?
in respnse to your vacancy i'm applying any positon by the side of housekeeping department i'm some one who wants to work towards 

What is the most stressful part about working at the company?
Heavy workload, infrequent rest breaks, long work hours and shiftwork; hectic and routine tasks that have little inherent meaning, do not utilize workers' skills, and provide little sense of control.

What is the work environment and culture like at the company?
he shared values, attitudes, behaviors, and standards that make up a work environment. It is about the experience people have at work and how that experience aligns with the external brand and messaging of the company. Culture is what creates the day-to-day experience at a company.

What is a typical day like for you at the company?
Think about what you do during your average day of work. Consider what are your biggest tasks or responsibilities. Share how you manage your time and what makes you an effective employee. Explain what you enjoy about your job and what you might hope to do in this new role.

All Hilton hotels are different but I have rated based on the hotel I work at currently. The company who owns the hotel has expanded to other properties causing cutbacks in hours, which has impacted hotel morale and quality.There is no Human Resources department so if there are any issues between employees, it can cause a conflict of interest if the main managers are involved.

The employees, who are the heart of the hotel, are great to work with and deserve the best.
Co-workers are amazing; most enjoyable part of the job is working with them and conversing with return guests who I have befriended.

Management is poor.

Typical day at work: Answer emails, try to retrieve money from outstanding accounts, deal with any issues at front desk etc.

Hardest part of the job is fixing issues with the Hilton system that no one knows how to fix (even Hilton), as well as dealing with conflicts between managers.

Working at the Hilton in their restaurant called The Watermark was really quite fun.  

I was able to interact with guests and loved working in the fast paced environment.  
I was able to learn about different cultural people here and this is where I learned how to work well as a team player.  I obtained skills in how to set up tables for high class maintenance as well as how to manage my time in order to get things done quickly and efficiently. 

The hardest part about this job for me was learning that sometimes following the instructions of the manager opposed to the other servers was actually less productive. This was a test that my manager actually put me through in order to create understanding that I was there to help the servers throughout my shift. 

I do really like the restaurant environment.  I really enjoy working in a fast paced environment and as a team player. 

I do not have much to say about being a room attendant. It is not something I enjoyed doing.

I worked at the Hilton Garden Inn Ottawa Airport, and I found the atmosphere of the restaurant to be decent and the pay was good (the hotel is unionized). I enjoyed the company of my coworkers though the same could not be said for the restaurant management. Working in a restaurant can be stressful and fast paced at times. Management at the restaurant was horrendous to say the least. They were quite disorganized, and there was little communication between breakfast, and evening management. Additionally they lacked the ability to schedule servers on days they should of known would be busier. Handling guest complaints was done improperly as well. If a guest had a problem with service speed for instance they would point fingers at employees instead of looking at the schedule and seeing that they were understaffing on the exact same nights that guests were sending in complaints. I could go on but I will stop there.

Top Job Titles	Average salary
Cook 7 salaries reported	$24.11 per hour
Line cook 7 salaries reported	$21.27 per hour
Lifeguard 3 salaries reported	$20.50 per hour
Room attendant 2 salaries reported	$20.85 per hour
Night auditor 9 salaries reported	$22.04 per hour

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