line cook

restaurant manager

night auditor

cook

barista

JW Marriott

What is the best part of working at the company?
Before Covid I was there for 16 years. Is it Banquet Server. I picked up every shift. I could throughout the whole company. Either working as a dishwasher a hostess or a DRA.   I miss working with the public because I always like to live a good impression for every guess at least because they are the ones that makes our day and they are the ones that makes a company grow. Positive reinforcement for the guest is so important 

What is the most stressful part about working at the company?
Worrying about not being ready when it came to played at dinner and making sure you could open of a wine bottle without a problem. That is a stressful thing that I have ever gone through.

What is the work environment and culture like at the company?
Every company has a good time for the bad times. Every company has a good employees and they’re bad employees with negativity. Do you have some employees that like to argue and there’s seven pleasure glad away to help you. So the work of  environment depends on the individual that you’re working with.  If you like someone who’s coming in with a bad attitude, the morning affects you then that’s going to change everything around you. Never never let negativity into your life always always come in with a positive attitude because remember if you end up taking in a bad attitude it will reflect the guest and I will make that guest very uncomfortable.  You watch your guess to leave establishment know what it was the best time ever had, and they wanna come back again and again and again.

What is a typical day like for you at the company?
Typical day is always the same day. Make sure that you’re always ready to start your day with all the supplies you need. Make sure you have enough roll ups to keep your day going without having to stop. Making sure your glasses are polished make sure all your utensils are ready to go.

One of the best things about working there was the team. The team was nicely diverse and made up of people from all ages, and people from all kinds of cultures and backgrounds, which was always interesting and kept a positive morale. I had started in the kitchen with no real kitchen experience and luckily I had great mentors who were passionate about their cooking the the quality of their products. The team always did their best to keep things light within the kitchen, with a work hard play hard mentality. Everyday was typically busy around spring time until summer and then again in September til Christmas. The schedule was always subject to change especially during season. You could expect to always make around 50+ hours a week during season. Long days sometimes stretch into the nights, due to the lack of hands on deck at various times. However, it was completely opposite within the off season during the summer time, which was incredibly slow inside the Banquet kitchen. During the summertime, hours were scarce. You could expect to work less than 30 hours, although management provided alternative ways to make more hours by offering help among the property, whether it was the stewarding team or even front of the house. They even offered Task Force, which is an opportunity to work with other Marriott properties, sometimes even out of state. I loved this aspect of the company. It gives an opportunity to network and expand within the company! The hardest part of the job was dealing with the long hours. Just recently, there was a reconstruction of management throughout the property, which made things rather difficult. There was also political tension among the staff between both Front of the House and back of the House. Regardless, my team within banquets dealt with the situation accordingly. Overall, it was an outstanding experience working with the JW Marriott Camelback Inn.

This one of the best companies I have worked for because the marriott's motto is to take care of their associates and they will take care of their customers. Learned many things at the Marriott and the property I worked at is one of the best in the Americas. We excelled in the best in class service, had luxury language and made sure that our guests/customers were satisfied and felt welcomed. There were many responsibilities at this job depending on what you do because there were many departments to work for. The Front Desk was the heart of the property were guests would come check in and get some information before enjoying their stay, and of course would come back if they had a problem anywhere in the resort. The hardest part is dealing with someone who is never satisfied, kind of discouragement if your like me and want to make everyone happy. As long as there was effort in fixing or finding solutions to prevent them from not coming back was our goals. Got to meet all sort of people which is something very awesome that I loved, from celebrities, professional athletes, and all types of CEOs. People from all over the world too. Everyone that works with is pretty much very friendly and even our management is the same way, a lot of awesome people to work with. Well I think that sums up my experience with JW Marriott San Antonio.

Although the money is totally in the spa industry for massage therapists these days, it can become incredibly draining to work so often and also on weekends.  Though the money is good, it becomes draining in other aspects of life to be consistently unable to participate in life events with friends.  In the last few years, though I have been able to take time off to attend some things, I feel that I've missed more than I've experienced.  In a situation like this, you really hope to have an understanding, empathetic, and transformational boss with whom you have a shared goal and can openly express these things.  Though the illusion of openness and honesty is immediately impressed upon new employees, over time it becomes clear that most of the people in management are very self-serving and are more concerned with their own personal advancement than with the well-being of their employees.  Perhaps if there was some integrity involved and managers and supervisors were willing to make changes to make their employees more comfortable, this would be workable.  However, they are far from it.  They are more likely to desperately seek out a scapegoat on whom to place all blame rather than to simply take a step back and think, "hm. maybe it's something we're doing."  These spas have ENORMOUS potential and it is incredibly discouraging to find such drama and emotional exhaustion making its home where there ought only to be the most gratifying of successes.

What is the best part of working at the company?
Well they really do truly care about their employees see my
Mother passed away a few days ago and not only did the director of my department and the GM both seeded me a personal condolences texts the following days but 2 days later they sent me flowers so if you are wanting a job where you are valued please give Marriott a try. 

What is the most stressful part about working at the company?
Well this industry can be extremely stressful as I have been doing this kind of work almost 20 years but I would say sometime the customer bring about a stressful moment but Marriott has very effective was for their employees deescalate the situation. 

What is the work environment and culture like at the company?
We are very diversified people from all walks of life and in the 7 months I have been here I have been made to feel like a valued part of this Marriott team/family. 

What is a typical day like for you at the company?
Well I work third shift so it is a little different because there are very few people working my shift but the last 2 and a half hours I am working we start to get more employees coming into work so my nights are fairly quiet and I'm able to get things done with our the almost 900 plus other people in my way so that is one perk

Pros: I got hired about one day after the interview. I worked with a fairly good crew of employees. 

My manager was very attentive, and, trained me and my co-workers well. Their Human Resources staff were very nice, and, helpful. They pay you around $45.00 extra in your paycheck every two weeks, as a meal incentive, because their cafeteria has no food service staff to serve you meals. Their cafeteria is big and has two TV's, a food vendor machine, a water cooler, and, a coffee machine.

If you decide to drive to work there, you have to pay for monthly parking at the MET 1 parking garage, 1st parking garage payment with the $30 extra, one time fee, their 1st charge is $120 total, that you have to pay upfront, then, from the 2nd month on, you pay $90.00 a month total for parking, which, they take out of your paycheck, but, the hotel pays you back half ($45.00) in your paycheck. It's also a stable job, and, could be a career job if you choose this company as a career.

Cons: This hotel is a franchise (private investor owners), the Housekeepers are overworked. 

Line staffs starting pay is not competitive with other hotels. They expect you to give them your best at work, but, give you excuses in raising your pay, and, you get no raise just excuses. I left this employer for a higher paying job.

It was the best experience ever.
Cross Training at the front Desk Department The internship consists of four rotations:Night audit , Front Desk agent , At your your service Agent, Night audit : in this rotation you analyse and fix any errors and investigating why the errors have been made. The main focus on the role is to audit everything from the previous morning and evening shifts within the hotel before flipping the hotel system . Front Desk: Focusing on the guests, provide a customer service , acknowledge guest if they are reward members, handling the conflict situations with a guest and provide the service recovery. AYS Lead : Ensure The AYS Agent shift duties are completed, Ensure That all calls in GuestWare are closed out .Closing out each agent's shift and review their checklist . Developing your communication skills on the phone, obtaining the client information by answering the telephone calls; verifying information. Managing large amounts of inbound and outbound calls in a timely manner. Following communication “scripts” when handling different topics, Identifying customers’ needs, clarify information, research every issue and providing solutions and/or alternatives. Handling conflict situations on the phone.

A typical day is getting to work at least 2 hours before the main event which included getting there before the servers.   Sometimes the hours are from 3:30 a.m. to 10pm.    Breakfast - you pick up pastry, set up the water glasses - pick up the hot boxes with food and setting up on the coffee which included cups/creamers/coffee urns which hold up to 5 gallons of coffee.   Our guess can go from 100 people to 1000 plus on any given moment.   

You learn so much - by knowing the time frame-what needs to be set up for the guest- assuring that everything is pickup including all supplies for the servers   Management is right behind you to assure everything is running smooth.    

The hardest part of the job is making sure everything is served hot and their is plenty of food for the guess.  Knowing when to order more food or not.  The worst thing is running out of food for the guest.   What I love most of the job is interacting with the guest and making them comfortable and making them feel good enough that they want to return.   Never - I mean Never let a guest go away unhappy.

I was volunteering with a friend on a golf course at a resort for a few hours two or three days a week. With all that in mind already, you can imagine a typical day could be potentially hit-or-miss. Hit because I'm with my friend, and I'm on a very nice golf course, considering I enjoy sports. Miss because it's just me and my friend, doing our duties, in the middle of the Arizona desert. We had to wash golf carts to make them pristine and presentable for anyone that wanted to use them and set up the driving range, make sure they all had golf balls and it all looked perfectly presentable. Outside of those two main tasks, we never really got asked to do much of anything else. Maybe the occasional green inspection but that was literally it. And that was all I learned. Maintenance relating to golf. I had literally almost no interaction with management and my only co-worker was my friend. The hardest part of the job was being essentially alone, with only one other person, in the middle of the Tucson desert, for hours on end. The most enjoyable part of the job was being on a top end golf course for free.

I am currently a trainee at JW Marriott Chandigarh and wanted to share my experience in hopes that future trainees are treated better.

Although it is clearly stated that trainees should not work more than 10 hours per day, we are often required to work over 13 hours sometimes even more without proper breaks or overtime consideration. We have raised this issue during our monthly meetings with the HR department, but unfortunately, no action has been taken so far.

The hotel is currently very short-staffed, and many skilled chefs have already left due to the poor management practices here. While the JW Marriott brand is globally respected, the local management at this property fails to live up to those standards. There is a clear disconnect between policies and how things are actually run on the ground.

Unless the management structure changes and respects both staff and trainees, I would not recommend continuing here after training - and I certainly wouldn't return in the future.

Top Job Titles	Average Salary
Line cook 9 salaries reported	$20.00 per hour
Restaurant manager 2 salaries reported	$53,750 per year
Night auditor 3 salaries reported	$19.00 per hour
Cook 4 salaries reported	$22.75 per hour
Barista 3 salaries reported	$14.00 per hour

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