Great place to work, very energetic and driven by sucess
Banquet Chef (Former Employee) – San Diego, CA – June 28, 2016
Most recent tasks include but not limited to the oversight of the entire banquet operation. Responsible for the training and development of all banquet staff. Oversee the banquet operation that is responsible for catering of 125,000 square feet of banquet space. Responsible for a staff of 35 cooks. Reported directly to Executive Chef and Executive Sous Chef.
Leahi Club Lounge Supervisor (Current Employee) – Waikīkī, HI – June 15, 2016
Customer service, talking with guest and making guests happy. Days are good and relatively fun. Hawaiian history, what it means to work in a major hotel. relatively good co-workers. working weekends. Talking with guests.
Busser (Former Employee) – Honolulu, HI – June 14, 2016
The Sheraton Hotel was an average company to work for. Their was no management only captains. My work begins by calling to see if I can work for a function and if I get a call back, I show up with provided uniform and prepare water and coffee and bus the dishes from tables. After the shift, team cleans up linen and dirty dishes from tables. My co-workers were team player and friendly which made it the most enjoyable part of the job. Calling in to work was the most challenging part of the job because there was not enough hours.
Barista and Server (Former Employee) – Oklahoma City, OK – June 12, 2016
I worked at the Sheraton Hotel for quite a while. I built many relationships with employees and customers alike, even earning myself a few "regulars!" The job itself was fun and I loved being the person everybody looked forward to seeing in the morning! I love a cheerful environment where I can be cheerful and silly back, while still maintaining a professional manner. I can basically make drinks with my eyes closed so even with an overwhelming amount of business I can't recall having a hard day. This job brought in the money I needed along with the satisfaction that I've made one's day better, and that is definitely hard to beat. The hospitality business has high turnover rates; I went through 8 GM's in my two years there, along with countless managers, supervisors, and HR directors. There were multiple times the Food and Beverage department had no manager or supervisor at all. Many times my coworkers and I had to pull together and make decisions on what was best for the department because we had no other guidance, and if that is not building good communication and teamwork I do not know what is! As positive as the job was is about as negative as the management was my last 6 months there. I am a firm believer in positive reinforcement, It wasn't common to hear "good job" or "keep up the good work" even when I was personally named on Tripadvisor for providing such excellent customer service. I thought managers were to praise good things while constructively fixing bad. My expectations however were not reached. From my observations, the current managers like to make you feel likemore... you are skating on very thin ice, I guess to keep you on your toes and prevent you from getting comfortable. This job is great as long as you do not expect to hear anything positive from your manager or GM. Not a good place to work if you cannot handle harsh criticism from your boss and "leaders." Not a good place to work if you expect constructive criticism; Poor job security as well.less
No short break, no lunchbreak, poor job security, MANAGERS!!!!
Guest Services Manager (Former Employee) – Salt Lake City, UT – June 1, 2016
property was recently updated, was having some budgetary issues but with new management in place it was turned around. Good working environment, good support, corporate was very involved with restructure plan which was nice