front desk agent

housekeeper

night auditor

breakfast attendant

guest service agent

Radisson Hotel Group

this was a very challenging hotel to work in! as chef de cusine i was responsible for everything food related in reguards to both of the restaurants in the hotel. There was a casual dining restaurant/bar as well as a fine dining restaurant which were both run off of the same line with limited staff and with different menus and styles of service and cusine which was incredibly challenging. There had previously been two separate kitchens both fully staffed and equiped but unfortunately their had been an ownership change before i took the job and they began making several changes one of which was closing the kitchen in the casual dining restaurant in order to save money. This mindset became considerably worse during the nearly two years i was there in reguards to cutting back more neccessary staff in the front and back of the house, neglecting maintenance, repairs, and ultimately replacement of vital kitchen equipment. and a general lack of interest from ownership in how things got done as long as the money continued to flow. The shinning light in this was that there were a few select staff members that were just incredible people in everyway! These individuals along with myself accepted the challenges and came to work everyday with a smile and got the job done everyday to the best of our abilities thanks to incredible teamwork and workethic along with very diverse and knowledgeable skill sets that are rarely seen in this area. my typical day would consist of going into work between 9am and 11am & starting with a quick check of how breakfast service went & then brief meeting with the banquet chef and F&B director to discuss the days events & any concerns from yesterday. Next i would check reservations and then quickly set up the line for lunch service for both restaurants. After lunch service began i would start to chop at the prep list and work on dinner set up in between lunch orders. This was very challenging especially when lunch was very busy. Around two pm each day my first cook would come in and i would give him a brief overview of the day and what he should work on and he would take over lunch service and begin preping dinner. At this point i would either have some sort of afternoon managers meeting, or would begin to prep the specials for the night. Around 330pm i would get organized again and see where the dinner prep was at and concentrate on finishing anything that needed to be done before 5pm or see how the banquet staff was doing and more often then not we would end up helping them get caught up. At 4pm my final help for the day would come in and id have him jump on anything that was still hanging. So hopefully by 5pm each day we were cleaned up, preped in, and ready to work the most challenging line that i have ever experienced and serve anywhere from 50 to 300 people between the two restaurants. If it started to slow down around 9pm i would jump off the line to clean and wrap coolers, ice fish, check food orders for the next day and then hopefully by 10pm i could get some office time to work on the next days specials, new menus, or any specialty menus that might be coming up, such as wine tasting, or large groups that insist on ala cart menu service rather than banquet style. The hardest part of each day was deffinately dinner service for the two restaurants from one line with 3 cooks. On the bright side any other line in any restaurant i work at for the rest of my career will seem easy by comparison. The best part of this job was most deffinately my co-workers. We really became a family and worked together each day to insure high quality service, and culinary perfection despite our many challenges. I learned many things from this experience, the most positvie being the ability to get the job done no matter what challenges may arrise, which gave me a sense of confidence in my cooking and management skills that i didnt think possible. Im very modest and level headed and dont mean to appear arrogant which i am totally not but i just want to say that i was very good at this before i took this job, but with all the challenges i had to overcome at this job I have reached a level as a culinary professional that could impress any of the top professionals from vegas or nyc. I am confident that whichever company makes me part of their team will have made a wise choice and will be thoroughly pleased with my work, work ethic, and personality. I look forward to meeting you and know i will be a valuble assett to your company for many years to come

So very sad!  This Hotel could sell!  but dosent seem to haved the Managment or Ownership to make decisions to do so!  They sit with empty ballrooms nightly , and weekends...no events!!
Job was Micro-Managed daily, over the shoulder type.  Mothered to death!! if you need a mommy, or your first sales positon then  this hotel  works for you.  They have a great staff that works hard to please, but not appriciated.  In fact down right talked down to!! as if you had no clue what your job is? or what you were hired to do?
The competition is firce in this area.. and negotiations are not part of there routine?  I am not sure if anyone has told the owner!! hey!  Pal...
this is a sales team?  that is what we do!!
The competition a 5 star luxury hotel across the street.. and they are better priced!!  and they negotiate as well...mmm.  imagine that, someone there knows what they are doing!  They have full ballrooms every weekend!!  seen it, and drove by it with envy every weekend on my way home every sad Saturday day with nothing to do... people dont even  call for sites... no walk ins!!  Phone barly rings!!  And when it does
and when you did quote prices or sent menus people were awww struck!  Truly!!  so pricy!  Not waterfront beach!  No Sand here?
This Hotel has lost its ablility for basic know-how! They feel they are intilteld to pricy simply because the address has Newport Beach in it...it should say Airport!! Irvine.  I feel sorry for this hotel!!  Wish the best for it!!  Think Negotiations!  Think better and more appropriate pricing for what your venue is!! Think make $$$$$ not sit around and wish it!
Or at least do a Website that is appealing!! Welcome in 2013!!
No Budget for advertizing,,, but pleanty of budget for a Director of Sales and Marketing Salary! !How exactly does that work? Why a Marketing Director if there is no Budget for Marketing?  You fools, you are paying her for nothing!! Get back to basics. Director of Sales or Director of Catering.
Sell a Product for what it is worth... !!  The service is awfull in banquets but the food is wonderul if you get the right thing?  and if you ever get it?'
Operation Manager that knows operations is a great begining and ending to successful events!! 
But never tell the GM!! the truth regarding his service and opinions on why the hotel always has problems.. he takes things personal instead of constructive for better service.  Awww... just dont do it unless you are desperate for a job!  Desperte defanatly lives in the walls at this Hotel.

Chef that hired me cool guy excited about opening his restaurant tired of making$$$ for others cool 2 mos.later leaves week early cool began doing the ordering did what was possible stepped up hired as prep line cook dishwasher Had a job  not one to say ""it's not my job"" work ethic fyi copyright restrictions I got that anyway new exec. chf hired a year later still maintaining cleanliness cool helped purchasing inventory for company month later mental isssues off 3 wks ??? exec. chf getting text , ph.calls I'm barking orders do this do that banquets 300+ love my career or why else would I be doing 35++ yrs anyways gm.never heard any negative from him heart attack he's gone 3 .4 months another gm.from corporate comes great job thank you for what you've been doing!! ...35 raise ok its more ok fine unaware I'm not exec. chf week later apologized for not knowing I'm line cook dishwasher anyways asking me where other dude was idk isn't something you should be knowing anyways exec returns I turn crack both him and coworker another hard worker both turn to me you alright what was that my back continue to work with pain couple days later it's slow I can barely walk exec don't worry take care of your back me not knowing was eligible for insurance do what I need to care for myself ok taken care of it he insists take time use sick days gone 3rd day yes I called he and gm both saying why aren't you here you haven't called you need dr.note to return previous fri I call yes I'm scheduled so arrived 5 am beginning working on purchasing inventory gm arrives 4 hrs later did you bring note you cant work without it ok i take off chf calls are you doing order for tomorrow? Mentioned it to gm had to get another copy of release ok not on schedule rest of the week why aren't you here doing your job schedule says I'm off rest of week walk in to office fri a.m. gm not there I placed in front desk mgr Sat morning get call I need dr note for rest of the week I'm not on schedule I don't just don't work for free so for this last month out searching for a new job I'm doing what I've got to do call for my schedule ok not on it ! Relaxing great so you asked me to be honest just like when they asked me to evaluate my mgrs to be honest and truthful just like now AMEN

If you like fast paced jobs with barely any time to actually take a break from the public, this is a fit for you. 

Otherwise Management is not that sympathetic to you if you have other engagements that have high priority, and the work can be nearly nonstop. But that’s the business of Customer Service and Hospitality I guess. The food is…Ok. But the dishes are kind of dirty even after being cleaned. 

If you work at the Front Desk, it can be so hectic that taking a break can be challenging if you’re the only one there learning how the hotel works therefore there is  little support as you’re training especially if you’re not a particularly “fast learner,” and I say this in quotations because learning something fast may not equate to other factors for each individual.

The system used to check people in and out is a little dated as are the phone systems, lacking a proper switch board for calls for redirecting calls which I assume will be updated at some point. Do not do this job if you have high anxiety and dislike the roles working with high volumes of people in Customer Service roles. 

However Radisson is under new management so maybe things will change.

There is also little work life balance or it’s near nonexistent currently. There is also new restaurant being added called Salt & Ko which will offer more healthy options. But if you’re one of those people who happen to not eat animal-based products, do not bother getting breakfast here unless you like oatmeal, and the oatmeal is ok at best. 

In addition there is some in house drama with staff. But it’s not so bad that I have a lot to say about it. Generally everyone you work with is pretty or at least nice. There are other things I cannot mention because I don’t have any evidence for it, just observation and word of mouth. 

Otherwise, if you feel you can thrive in this environment then I hope you succeed because I did not.  Personally I’m glad I did not because working there would only worsen my already declined mental health. 





This any well oiled machine, the kitchen must be run professionally with each person knowing their place and doing their job efficiently. The kitchen manager must make sure that everything is in order, along with the assistance of the kitchen staff, waitrons, head cook and chefs.

The kitchen manager is sometimes the executive chef or the chef manager and they are responsible for making sure that the chef jobs, sous chef jobs, pastry chef jobs, assistant jobs, waitron jobs, and other executive chef jobs are all filled and correctly done in the kitchen. If there is a chef or waitron, assistant or member of the kitchen staff that is out of place and not doing his or her job, the kitchen manager must correct this.

The executive chef jobs are many and you have to have the entire run of the kitchen as far as the food preparation is concerned. You must be able to work at all the stations and check on the food being prepared by the assistants and preparers, as well as the food being made, and the food going out garnished to the customers. The chef job you have is to make sure all the food is perfect and you are not to leave the kitchen at any point. You will have your own station that you work at making and preparing the dishes, although you will not usually plate your own food.

Sous chef jobs fall into line directly behind the head chef and you will usually be responsible for all the small details of the meal you are preparing. You and the executive chef must work together and act as a unified front in the kitchen. Sous chef jobs will entail doing some things and making some meals that you might do another way if you were in charge, but you are not, so you have to follow the head chef's lead all the way. The sous chef jobs that you find in larger hotels or restaurants are more than one, and you could be sous chef of meats, soups and starters, puddings, vegetable dishes and others sections of the kitchen. Each section will have their own station and you will have to make and create the menu that the head chef prepares.

Very poor management in Housekeeping Deoartment. Descrimination is in Progress. No value for employers which give better attitude to work, more force and energy you give and less respect. Here It doesn't matter to work efficiently, put in more effort, be flexible, or do overtime tasks compared those who are not doing their basic duties or nothing(it's mean in Housekeeping) . You are not approved or recognized for what you do, not appreciated at all. IF you are flexible, available any time for any task it doesnt taken in consideration ex. if you need off Day that Day or holiday start from that Day. They refuse you, ignor you. So better to refuse then and not to do quality job there. Is not appreciated, they try to make like unseen this thing. Is very rude. 
Even how was done redudance it was a real circus. They left the most lazy people which had only issues. At all it'a a shame for this company. Now everybody laughing that hotels are going to be not 4* but    - 1*. Even they didbt respect employers which were better not to reduce them si Quick but to give a chance to keep longer 1 week, 2 weeks, otherwise to get furlough money. It's like good workers are not valued, are not deserved, but which were gave the worst attitude to job are staying at their position job and receiving help for nothing only for their laziness at job during all period. So we make a conclusion - dont sacrify too much your energy  working in this company because is not appreciated whatever you will do the best. Dont waste too much your energy because in vain. The lazy, irresponsible, not serious people Will be more appreciated.You can not to come after your holiday finish, here it's no problem because after you will get more Lucky. So  kept at work only lazy bad people which didnt do their job proper, which had more issues in their work, which had the worst review in their experience. So this is very silly and fake. 


This place has been the worst hotel i have worked for. The problem starts with management which is very selfish and does not look out for their employees at all. The communication within the company is even worse. Every time an issue arrives every employee is so quick to pass the blame so there are no resolutions. I have been here for 11 months and i have trained 3 entire front desk crews within that time frame. Each department in the hotel has no retention rate whatsoever. I have been promised countless raises and promotions that i have never recieved and when new management took over he was not willing to honor these promises. The HR department...well you can forget about it. She has been forced to take on the roll of HR and Accounting so her days are full from the time she comes in until she leaves. Housekeeping...forget about that also. The housekeeping manager is extremely rude and careless. If you say hello to her she will look at you and continue to walk past as if you are nothing. The Housekeeping staff is full of temps and careless women who do not care about their job and want to collect a check. There have been countless times where i have checked people into dirty rooms that have been entered in our system as clean and since the department leaves at 4 pm there is no one to clean the rooms or deliver items that are requested. Which leaves the only front desk on staff or the only valet driver that is parking vehicles 9 times out of 10. I have recieved 1 raise since i have been here and that was only because myself and 3 other people had put in their resignation at the same time and it was a bribe to save them from being out of a desk staff.  overall  TERRIBLE TERRIBLE TERRIBLE. i have never felt so unvalued as an employee ever.

24/7 casino took toll on property, conference business, employee morale, wages, no standards or discipline for remaining employees.
Prior to this: ****, beautiful property, well managed, a delight to come in each day.
Typical day: 5am - check property, conference signage, BEO's, room sets (all aspects:lighting, set, A/V, cleanliness), staffing, kitchen (guarantees, timing, menu). Confirm & supervise wait staff, meet client, confirm BEO, menu, timing & be available to that client throughout the day. Create bill & present.
When hotel 1st opened, 1989, we had 51 pp wait staff, 13pp set up crew, enough supplies to set for 1200pp - by 2014, 8 wait staff (2 of which were dependable), 3 set up crew & no supplies purchased in 2yrs - had to rent as needed.
Most difficult part in the beginning was the expansive area that had to be traversed - very spread out - but grew to look forward to the exercise & improving organizational skills. Management & Convention Services were A+, as was the service & rooms.
The most enjoyable part was the great reviews, returning clients, appreciation we were shown & the money.
The most difficult part was leaving after 27 yrs. As I was the "face" of the hotel when clients attended, I was also the one that received the brunt of the grief they experienced - decline in appearance of grounds, food quality, services poorly executed, standard of rooms, poor service, food & dependability of all staff. One group in particular has been returning for 25yrs & after last conference looking for an alternative venue. A 12 yr returning state group stated "This hotel has set me up to fail" -- day I gave notice.

What is the best part of working at the company?
Wait assisting in Radisson hotel tonight me a lot of good things for my future it prepared me and showed me how to do things. Some things to keep in mind is, It will teach you to work hard and fast. Always keeping in mind that communication is key same goes to keeping an eye out as to what is needed to do next. Don’t stop, keep moving. Make yourself useful be a team player.

What is the most stressful part about working at the company?
As a wait assist and this being my first official job it was stressful in general although I am greatful for the experience. If you don’t like working late nights or have problems with your legs, don’t do well with talking to others, can’t take correction every so often or have some temper tantrums from other co-workers. Then I I’ll be honest probably don’t work here. But I would recommend just ignoring all that and if you want the work experience do so it’s not for everyone but your co-coworkers are human we all get stressed it’s part of the job.

What is the work environment and culture like at the company?
It has ups and downs. Although I did not pay much attention to the attitude of others. I say if someone brings negative energy, Just try to be understanding or be the change in the ambiance around you. Make it so others enjoy coming to work with you or just focus on the job. But for the most part everyone there was very kind and helpful to me.

What is a typical day like for you at the company?
A typical day would be sort of paced not so much to do but busy, “calm” almost. Then it can change pretty quickly and you’d be moving.

*Day at work: call on travel agents in or out of the state of Illinois, trade shows, travel association functions, product trainings, presentations
*What I learned:  coordinating extensive travel and venturing in 13 states in the Midwest; increased expertise doing power point presentations; ZOHO; ACT; budgets and reporting
*Management:   One regional manager was very laid back and numbers driven; the other regional manager was report driven
*Co-Workers:  we had an excellent team that worked together well
*Hardest Part of the Job:  Extensive amount of weekly reports, large territory, estimated sales calls per week difficult to achieve since there are not as many travel agencies out there anymore; too much travel out of state because of large territory
* Enjoyable part of job:  representing luxury resorts that were 5* in the Caribbean with very little customer service issues; tradeshows; presentations; relationships with my co-workers; suppliers and travel agents; some travel out of state; being independent - working out of my home office

Top Job Titles	Average Salary
Front desk agent 104 salaries reported	$13.50 per hour
Housekeeper 56 salaries reported	$12.93 per hour
Night auditor 18 salaries reported	$14.72 per hour
Breakfast attendant 26 salaries reported	$12.83 per hour
Guest service agent 14 salaries reported	$14.38 per hour

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