room attendant

cook

guest service agent

front desk agent

housekeeper

Sheraton

Great atmosphere and co-workers. On the plus side the supervisor is pretty good. He understands people have families and don't get upset if you need a day off or if your kid is sick that day. 
On the down side, they have low experience in housekeeping and ask you to meet the highest standards with the lowest time allowed. 
Its piece work. You get paid half an hour for one room. To get paid 8 hours in your day you must complete 15 rooms. If you have a lots of stay overs it works well, but most days you will do 10 check outs or more. There is no time for you to get the laundry, or filling your cart, and moving from one area to the other. If a client request no service, and there is no other room to clean, you loose money. They don't care that you have no laundry to start your day with. Everyday, they have laundry problems. You must go back and forth or look every floors on other carts to try to find something to work with. That time is on you. You are not paid for that. 
They want a high standard clean done in 30 min. Most rooms have more than one bed to do. The queen rooms have two beds and sometimes three (sofa-beds). Some of the King rooms have sofa beds too. If there is a water stain in a garbage bin, or in the shower, or on the bottom of the door, inside the coffee maker, they make you go back. Doesn't matter you made three beds and the rooms was a mess. If they find one hair on the bed, they made you go back. If they find dust behind the TV, they make you go back. The supervisor the other day took a sticky roller 
(the thing we use to pick up hair on clothing) and rolled it on the floor and found some particles and told me its not clean. If there is line in the glass they make you go back. If you forgot a tea bag they make you go back. Most of their vacuum are dysfunctional and the girls knows it so they hide the good ones. If you calculate everything, it doesn't fit in the time allowed. You end up working between 9 and 10 hours a day to get paid 8hours and under. Its on you to look to every floors to see if your clients requested no service. When I explain this to the supervisor he said some girls finish on time or even before. Not true. I observed. They arrive before their shift. Everybody there works free time. For some its worst than others, but nobody can do it. 
I see some place have benefits. Not where I work. The girls have no benefits there.

What is the best part of working at the company?
Strong Team Culture
Sheraton hotels usually emphasize teamwork and support. Many employees say the atmosphere feels like a family, which makes daily work enjoyable.

2. Opportunities to Grow
As part of Marriott International, Sheraton offers clear career paths, training programs, and chances to move up or transfer to other Marriott brands worldwide.

3. Travel & Hotel Discounts
One of the biggest perks: employees get discounted stays at Marriott hotels globally. This is a huge benefit if you love travel.

4. Meeting People from Around the World
Working in hospitality means interacting with guests from many cultures—great if you enjoy social, dynamic environments.

What is the most stressful part about working at the company?
Tight Deadlines
Events must start exactly on time—weddings, conferences, corporate meetings.
You often have to set up rooms very quickly (tables, linens, chairs, decorations) before guests arrive.

2. Heavy Physical Work
Banquet staff lift and move:
	•	Chairs
	•	Tables
	•	Stages
	•	Food trays
	•	Equipment
This can be tiring, especially with multiple events in a day.

3. Last-Minute Changes
Banquet events often change suddenly:
	•	Guest count increases
	•	The setup changes
	•	Menu changes
	•	Timing shifts
You must adapt fast, which can be stressful.

What is the work environment and culture like at the company?
Teamwork is Very Strong

Sheraton staff rely on each other a lot. Whether it’s banquets, housekeeping, front desk, or kitchen, most people describe the team as supportive and willing to help when things get busy.

2. Professional but Friendly

As part of Marriott International, Sheraton follows high service standards.
This means:
	•	Professional behavior
	•	Clean and organized workspaces
	•	Clear procedures
But the atmosphere is still friendly, not overly strict.

What is a typical day like for you at the company?
Banquets (If you are in Banquets)
	•	Setting up event rooms (tables, linens, chairs)
	•	Coordinating with kitchen
	•	Serving during events
	•	Cleaning up and resetting for the next event

Worked at the Sheraton Hotel Newfoundland. Guest Services/Front Desk. Was lied too in the interview process. Hotel does not even give you an orientation or hotel tour. Was given very poor training, and then expected to do it all in 3 shifts.Training is very backwards here, expectations on trainers and employees are unrealistic.They are clearly trying to save a buck! Major cutbacks at this hotel, alot of shuffling including managers with no background experience in management positions. Very poorly run. Very unorganised front office. No one seems to know what they are doing. High staff turnover, Staff complain alot and all seemed very overworked and burnt out. All the staff suggested it wasnt a good place to work and I certainly saw that in just a few shifts. Number one complaint of staff, the new owners and managers have cut cut cut so service has really gone downhill here. Far from the Fairmont days! Very poor experience overall. The will force you on overnights shifts and schedule you 8 hours in between shifts, you will get NO breaks on your 8.5 hr shift. Worked with a moody, snappy assistant manager who could not help with ANY training cause she didnt know anything, she liked to swear all shift though, VERY unprofessional for such a big chain of hotels.They claim they are the highest paying in town, this is also a lie! and they offer no benefits. Half the hotel is unionised, the other half is not, this creates a bit of tension on the workfloor in doing jobs as expected from such a weird set up. Old timers bumping people out of jobs and tension!!!....No opportunities to go further in this hotel, if you like a chaotic, unorganised environment with no training, rude guests, stressed out staff, old outdated computer systems, managers who swear all shift, staff who do nothing on shift but get praised as the best workers....you like liars?...... a place where the almighty dollar means more than staff and guests?........then this place is for you! Good luck!

Working at Four Points by Sheraton restaurant gives me two types of working hours, either morning or afternoon shifts. A typical morning shift at work would be arriving there around 5:40 am preparing everything for breakfast. Once the restaurant is open and customers walk in, I would approach them and explain what we serve for breakfast since it's usually a buffet. Usually I would finish up with my morning shift around 12:00 PM. After everything is closed, I would have to check up for item that we would need write them down for my Manager to order them in. I follow up with my Food and Beverages Manager and he follows up with the General Manager. What I've learned working here is that every individual is different and that your not always right. Learned how to cope with people, and how to treat them. Everyone is different in their own way so I've learned how to deal with different personalities.  I work with co-workers when the hotel is over 60-70% sold or if there is a special activity going on like a meeting in the banquet hall for example. All the co-workers I work with are amazing, I can depend on them for anything. The hardest part of the job is that we receive our schedules every Friday evening. It's hard to make any type of plans since you never know when your scheduled to work.  It's hard for the Manager to know if were going to be busy or not. But I really enjoy coming to work because everyday is different for me. There are different customers everyday, but then there are customer that stay with us at the hotel for months. The most enjoyable part of the job is getting to know people that come around the world, learning about their cultures and being able to talk to them and having fun while still working.

* Directly responsible for coordinating a number of capital projects for hotel ranging from $50,000.00 to $1,667,000.00. * Member H.E.A.T. (Hotel Engineers Association of Toronto) * Committee Chairman of Joint Health & Safety * Chairman of First Aid response Team * Head of Green Hotel & LEED Committee *Coordinate, delegate, evaluate, inspect and report for maintenance trades *Ensure efficient maintenance operations *Inspect facilities, buildings and equipment *Identify and engage outside service providers * Purchased building and maintenance supplies, machinery and equipment *Direct installation of, modifications to and maintenance activities *Prepare annual maintenance budget *Compile records of labor and material costs and prepare reports *Staff recruiting, training and performance appraisals *Prepare shifts and vacation rosters *Obtain permits for special work to be conducted *Prepare breach of security, loss and damage reports etc. *WSIB reporting *Deal with contractors, sub-contractors; ensure adherence to safety regulations *Consult with Occupational Health and Safety Board Inspectors *Contact suppliers, test equipment, negotiate with suppliers  

Management let me take control of my engineering staff and never interfered.

The most enjoyable part as dealing with the guests, employees and airport personnel.

I would begin work at 7am, greet staff from all my outlets, review previous day's results and read manager log. Then I would support breakfast revenue, coaching, helping and dealing with customers. . after breakfast revenue review hotel data on check-ins, check-outs, VIPs, business flow to create daily plan. Throughout the day attend department meetings, have staff one on ones, perform preshift meetings for lunch and dinner, and various administrative tasks.

Sheraton taught me a great deal about working in a busy hotel restaurant environment. Sheraton Vancouver was also a union hotel and so I learned a lot about the power of influence to impact many long tenured employees. The hotel had an excellent senior management team and I learned a lot about great communication and teamwork. My co-workers in the hotel were always available to help and incredibly supportive - one never felt alone when one needed help.

The hardest part of my job was the uncertainty of volume every day in an airport and conference hotel subject to flight delays and the sometimes unpredictable nature of conference attendees. This challenge sharpened my improvisational skills in dealing with the unexpected.

The best part of my job was meeting people from all over the world and being able to make their trip special and create unique memories.

Friends Terraces Restaurant-Typical day at work would start at 7 in the morning. Getting our work stations ready whilst also attending to our guests, whether they are in house or not. Sometimes I would be the barista in the morning and bar at lunch. If I were on the floor my main job is to clear, reset, take orders, deliver and organise there bill, if eftpos I would be able to finish the table. Lunch would be the same with a turnover in between. Finish times were either 3 or 4. There would be supervisors present through the day if any problems occurred. Management were great though I didn't have any issues through my 3 years there. Your co workers are one of the main reasons you stay at jobs and I can say they were the highlight of my day, everyday. I would say the hardest part of my job would have been working with someone who was just not fit for the job eg. too slow, didn't take direction, and had no clue in customer service. Also not being able to properly do my job without the equipment needed. I loved seeing my regulars who would come in every Sunday lunch to enjoy the seafood buffet and the amazing service. Terraces restaurant was a great place to work and making friends was the best part of it all.

I stayed at the Sheraton Cavalier Saskatoon from May 2-6, from the moment I arrived the staff was warm and welcoming. The meeting room we used and was clean comfortable and set up with technology to allow attendees to project and share information seamlessly. The wifi sign on easy and quick.The conference rooms were large, clean and easily accessible. In the lobby there were computers available linked to a printer. This was a great help, since I needed to print off some material.
All the meals provided by the hotel for our working group and the conference were delicious, healthy and plentiful. Our group had breakfast, lunch and dinner provided over several days and I had no reactions to food preservatives. 
The rooms were very clean (I have never seen such a sparkling tub shower). I valued the environmental option of not having my room cleaned and used the $5 incentive to buy a starbuck's coffee every morning. 
The staff went above and beyond to allow me to stay in my room for the last night ( I added an extra night was to switch rooms) Which I did
Every employee, I encountered from the garbage man, cleaner, to the front desk were always smiling and approachable. 
I cannot say enough about the wonderful experience I had staying at this hotel.

I typically drove shuttle runs to drop off/pick up guests. If you are not on the shuttle, you would be back at the hotel helping guests with luggage. 
You are also back in the server preparing room service trays/orders and bringing them to the guests. 

As a 3-person department, this job is quite manageable and can be really fun! You get to meet lots of different tourists from all over the world! During the peak in the summer, you will likely get lots of generous tips. 

As a 2-person department, this job can become very stressful and fast-paced. Manageable for a few shifts, but once labor cuts are made, it really drains the department. 

Some customers can ruin your day, they can be cruel, and nasty. But during my time, most of the staff were all very helpful and most departments worked really well together to help each other out during busy shifts. 

The few times management needed to help me with a difficult guest, they handled it professionally but still had my back.



Typical day at work in the lounge, served guests from all over he world. Making guests/ customers lives easier by serving them a coffee or drink, and even food, you'd be surprised how simple it is to make someone happy. Work was productive when maintaining lounge, easy going, business was slow, but over all uncomplicated and enjoyable.
I learned a lot about business from the hotel as well as the guests who'd teach me. I learned a bit of myself my likes and dislikes of a business.
High turn over rate for management, mostly poor managing skills. Sometimes it made it difficult and frustrating to enjoy working.
Some managers were awesome though, really know how to lead.
Most co-workers were great. Hard working team and easy to work with.
Hardest part of working was constantly having to prove myself to new managers, when I knew how efficient I was. Due to business being slow it was hard for hotel to keep all employees, made it difficult.
Most enjoyable part of working was the guests, and the atmosphere.
Built up a good clientele who I enjoyed serving, in a lounge area that had a very good vibe.

Top Job Titles	Average salary
Room attendant 16 salaries reported	$18.60 per hour
Cook 16 salaries reported	$19.58 per hour
Guest service agent 19 salaries reported	$19.75 per hour
Front desk agent 19 salaries reported	$19.12 per hour
Housekeeper 18 salaries reported	$19.76 per hour

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