line cook

hotel housekeeper

front desk agent

bartender

housekeeper

Renaissance Hotels

As an Guest Services clerk one must practice flexibly the schedule can change fast starting from 6 am to midnight. Opening one must block the rooms for the guests checking in at 3pm. Following the procedures we must also follow up on the wake up calls that were logged in the night before. Providing Concierge information as well as providing Room Service can take time to manage while still having all outside and in-house calls waiting to be picked up. Since my property provided airport shuttles, we must dispatch each call to the drivers and record each pick up accurately. Closing out are mainly reports that would be given to each department head including the general manager to have a summary of the night before. The Executive Reports contains all the information given to engineers, housekeeping, runner, dispatch drivers, purchasing, food and beverage, packages and any guest issues.

I learned how to multitask beyond my potential working at this job. Properly and constantly speaking to guest has given me a great sense of communication. I was taught to react when an issue occurred and not wait for management approval if it was for the good of the guest.

Management was great, although I had two GM's, three different front desk managers. All worked for the good of the hotel. I noticed that some  supervisors that has been there a long time can go against certain people quickly. Job security is not safe if you reach the radar of one of those supervisors. 

The most difficult part of this job was keeping track of how the hotel is operating. It was my job to know where my drivers were to let other guest know an estimate time.How long would it take for an engineer to fix an A/C problem for a guest when he is helping another guest with a similar issue. While all the calls are coming in we must manage and keep track of every lost and found call, dispatch, make sure a guest meal is in for room service and still provide the front desk with updating information of housekeeping for clean rooms.

The most enjoyable part would be working with people that enjoy each other company and love the job they work in. When management and supervisors know when to provide hard work but can still laugh it makes one appreciate the job you are working for.

.Assist Food and Beverage Manager in overall management of Food and Beverage department as appropriate in order to  achieve customer satisfaction, quality service,  compliance with corporate policies and procedures of federal , state and local regulations while meeting and exceeding financial goals, while also directly serving guest. Supervise and coordinate assigned shift. Assist in overall supervision of the department as outlined in manager’s job description. Complete environmental checklist for dining room. Spot check liquor pars. Order daily supplies. Hold pre-shift meetings. Follow up on established training steps. Handle guest comments and complaints and ensure guest satisfaction.  Communicate with guests and receive feedback. Monitor food and beverage staff adherence to all service standards. Monitor each guest experience.  Examine food preparation and beverage presentation .Maintain condition of main dining room, main lobby bar lounge, VIP elite lounge and room service. Check stations and outlets for cleanliness and set up. Assist   manager in scheduling, completing weekly payroll, and forecasting both weekly and monthly. Participate in interviewing new employees as needed. Prepare maintenance request and follow-up. Monitor food and liquor inventories and requisitions. Communicate daily with manager and staff with regard to special events, house counts, etc. Assist manager in conducting menu classes and taste panels. Communicate   both verbally and in writing to provide clear direction to staff. Assist in ensuring steps of service and standards are being maintained.

The relationships you establish with people of the other departments is probably the best part of the job. You learn a lot from the people you work around and what they do outside the company. Management is not consistent. Depending on the department you work in, you may notice a lack of support or visibility when it comes to management. Many are salary, but do not appear to be accessible to assist with shortages, call outs, and other situations. You see a lot of the supervisors standing in for management and assisting associates with all concerns, learning, and support. Associates often complain about scheduling and being overworked. Turn over can vary and be a little high at times. There is no consistency in the number of hours you may receive weekly because most departments base their scheduling off of productivity so some associates will have a second job or work other departments if possible for additional hours. There is a lack of associate appreciation and support especially for those who put in the time and effort to coming in, wanting to learn, and sacrificing their time. It's hard to move up into other positions because someone is usually already in mind before it posts. Some management has issues exhibiting dependability and confidentiality with staff situations. Because you often find yourself in situations without management support or help, it challenges you to grow and learn solutions to problems. It is an opportunity that prepares and grows you to be ready for different obstacles. You hear some amazing stories and meet interesting people.

Being a 24/7, 365 industry hospitality can become a bit grueling. Hours depend solely on business demand, which is fine when there are enough hours to go around and a full staff. However, it can be exhausting when you are a salaried manager, required to work 10 hours/day- sometimes more- with no hope for over time pay. If you are not prepared and driven to be a manager in the hospitality industry, it can be a stressful job to have people scream and curse at you all the time, just because you have the word "manager" in your title. Since the front desk never closes, it is almost impossible to get off work on time, because someone always needs something or the phone is always ringing. It is just always busy somehow, whether business was forecasted that way or not. This also makes is very hard to have any sort of social life at all or even continue education if you wish to.
The best part about the job here is the team in my department. We all get along very well & we generally have a fun time together when we have some socialization time. The healthcare, 401k and hotel discount benefits are great, too.
I have learned very valuable time-management skills, even though they sometimes don't pay off because of how busy we are. I have also learned how to give negative feedback in the most positive way possible, since I had to discipline most of the people in my department at one time or another.

Overstaffed, over-supervised guest services at the time I was there. As a guest you could walk in and see each guest service agent stressed and disappointed to be there. There was rarely fewer than four desk attendants at one time at the desk and often that was too many. We were tripping over each other behind the desk and we had too many opinions and talents converging on one set of duties to perform for hotel front office. We were supervised by a general manager, assistant general manager, a front office manager, front office supervisor, AM supervisor, PM supervisor, while corporate would visit from time to time as their office was next door. Our satisfaction scores were always low, and we were always blamed despite the fact that the satisfaction score details indicated that guests liked front desk service, but didn't agree with the price of a room, the sales tax, and the amenities or lack of amenities provided.

My co-workers: didn't usually stay longer than five months at a time. I made one good friend during my time at the Depot and that is about all I can say.

The hardest part of the job: Walking in the door? Keeping on-task and not watching the clock. Trying to communicate with an overly-aggressive supervisory team.

The hotel structurally was amazing. I can't describe it. Top notch design and decor. Walking around the hotel was a pleasure. I hope guest satisfaction ratings have improved.

I love pretty much anything that puts me in an opportunity to converse with other people and to ESPECIALLY make them feel welcomed in whatever capacity I find myself in-be it at work or away from work. My co-workers were easy to have a good laugh with and we worked well together to accomplish the task at hand. I was responsible for setting up the continental breakfast in the VIP lounge. Arriving at 5:30a.m.I received the food and beverage items from the kitchen. I was responsible for setting up a serving display for guests to have something to eat, drink and relax if needed. I also acted in the arena of a concierge to assist guests with questions concerning the hotel, area events, transportation, shopping and restaurants to eat. What I learned most was in this capacity it forced me to get to know the ends and outs of the city of Charlotte...I mean I had to. How can one be a concierge if they don't know where anything is or give suggestions on what to do? My front desk manager was receptive of the ideas and suggestions I had when coming into this position to spruce up the VIP suite and give it more inviting and welcoming appeal. I let her know what things I needed and she obliged. The most enjoyable part of this job was the ambience of the room I worked in and making guests feel like they were at home...even if they were in a hotel!!

I was part of the opening team at 28 and saw the restaurant grow in so many ways. We went from having little to no business to being completley booked during games and events at foxboro stadium. It was a very challenging job constantly having to change positions throughout the week but it also kept things exciting and never boring. My coworkers were always changing because we had a lot of college kids who would only be there for the summer or just the school year. The management was a revolving door, but we did see some really great managers. The best ones are the team players, the worst being the ones who do not understand the way a restaurant runs. The best part of that job was bartending during games and events. Everything is moving so fast and your running from the begining to the end of your shift. It made you feel like every dollar you made was well deserved. The bar had a wonderful staff who was very team orientated in which it needed to be. The hardest part of this job was having a chef who would under order product for event days and we would run out of more than one thing. It can be very embarrasing to try serving a table with a limited menu due to kitchen error.

My skill-set and industry expertise are comprehensive and up-to-date. I make it my top priority to make sure that guests, navigators and patrons feel safe & security at this property. My career has also seen its share of achievements; while working as a Safety & Security Supervisor at Renaissance Harborplace Hotel.
I have learned and accomplished a great deal in my 13 years of experience. One of my proudest moments to date occurred when I was promote as a Supervisor. In this capacity, I was responsible for the development of other, leading by example, supporting, manages and initiates change within my department. 
During my time working for the Renaissance Harborplace Hotel. I have learned a great deal and achieved a number of goals and accomplishment. 
I am motivated, task-oriented, and efficient, and my knowledge of the company is comprehensive and current.
My enthusiasm and commitment to excellence have served me well and managing other and fostering teamwork and relationship. I feel that communicating, demonstrating depth of knowledge and developing other to take the necessary steps to identifying meaningful goals is a necessary competency a manager should demonstrate.

In conjunction with Executive Chef, manage the food preparation, production, procurement and control for the restaurant, banquets, and room service • In Executive Chef’s absence, assume his responsibilities • Creative input in designing appealing and cost effective seasonal and and special menus • Effective order of US foods and fresh point orders • Supervise inventory receiving/coding and reconciliation, storage and rotation of food • Perform invoicing for all food and beverages, as well as end of month inventory • Effective, ongoing communications with kitchen staff, other hotel managers, providers, etc. to support smooth running kitchen operations, as well as efficient order processing • Supervise, train and motivate kitchen staff in the preparation of the menu, as well as maintenance and sanitation of equipment and kitchen areas (to comply with Preferred Hotels and State of Florida Health Standards) • Utilize effective time/cost management in coordinating staff schedules for effective kitchen coverage • Perform employee evaluations and salary reviews • Ongoing coordination with sales managers for banquet event orders (BEO), including ongoing attendance at management meetings

I continue to thrive on my experience with Renaissance Hotel through creating and maintaining strong relationships ( with clientele, colleagues, and otherwise). I take pride in my role of being a part of the most competitive hospitality venue in Raleigh and surrounding areas. Unfortunately, I will be parting from this as I need to maintain balance in personal life through closer proximity to family, as well as other means.

A typical day at work rarely exists. Situations arise, positive and negative. The goal is to embrace the positive, and extinguish the negative.

The most difficult part of my job is reconciling with guests who are dissatisfied. This entails shifting their negative perspective on particular situations in a positive direction, and I have confidence in my ability to do so.

I collaborate with fantastic colleagues from numerous departments, all of whom are integral parts in achieving the same goal of customer satisfaction. This keeps communication lines open resulting in great working relationships which we all agree we need.

I take most pleasure in relationships I have reciprocally built (internally and externally), and hope to establish myself under similar circumstances in the new year.

Top Job Titles	Average Salary
Line cook 158 salaries reported	$19.25 per hour
Hotel housekeeper 139 salaries reported	$16.18 per hour
Front desk agent 77 salaries reported	$17.40 per hour
Bartender 45 salaries reported	$28.17 per hour
Housekeeper 82 salaries reported	$17.34 per hour

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