front desk agent

housekeeper

night auditor

line cook

room attendant

Sheraton

Personally, I loved my location. Lots of training opportunity, great atmosphere, and fantastic benefits. Important to note: This location is also owned by Delaware North - another GREAT company.

Pros: 
Fantastic PTO!!!

Loved getting training with the many different departments. There is a heavy emphasis on education here, which I found was a huge plus in this field of work. 

I loved all of my co-workers and higher-ups. There is a lot of respect given between each individual, and often times you are given the benefit of the doubt in tough learning situations. 

Every failure is a learning opportunity. As stated previously, education has a heavy emphasis here. One cannot perform their best without knowing how. Management knows this and can be very generous with training in your field, and they are great with providing the necessary cross-training in other departments to help you better understand how to help. They are also some of the most supportive I have ever come across. 

Life-changing connections. I have met and formed connections with many different types of people in many different fields of work. This has changed the way I see the world around me, and I am incredibly grateful to have been given this opportunity to grow and connect. 

Cons: 
Blackout seasons can be a little overwhelming, but I feel that is fairly normal anywhere you go. There is enough preplanning that goes into all in-house events that this is rarely an issue. And if something does arise, you are not on your own. 

Things do change fairly frequently, leading to a fair amount of confusion in regard to overall policy changes between staff. I think frequent team meetings could really help in this case. If not for the team as a whole, then at least frequent meetings with the managers and supervisors. I really believe this will clear up a lot of the confusion between shift changes, as well. 

There's also a lot of confusion with employee discounts in house (restaurant, gift shop, etc.), with prices constantly changing. It is difficult to figure out what your employee discounts are, or even if you'll get one at all, when ordering food in-house. Everyone seems to have differing impressions of this vs. what is advertised to employees at the hiring process and online, so it tends to depend on who's working. 

There is no security team for the hotel. This job usually falls to either the MOD, or a combo of the Front Desk and Maintenance teams. 

All in all, I have a lot of respect for this location and it's people. I hope I am lucky enough to find such a wonderful culture and environment in the future as well. 

A typical day at work was ALWAYS chaos and consisted of me putting out "fires" constantly with no time to catch up to the daily tasks.  They have a horrible roach problem, which was never addressed. While I worked there, they were under renovation and found out the renovation had been in the process for almost THREE years!  The problem of course, begins with the management company who ran the Four Points by Sheraton; LTS Hospitality.  They treat their employees horribly, although they did have some very loyal staff members (for some reason).  LTS doesn't offer insurance and don't even cover the bare minimum requirements for running a hotel.  For example; they ran out of ink for the guest's business center's printer and didn't purchase a new cartridge for six months, will not purchase microwave and refrigerators for all their rooms (all of our competitor hotels offered this), didn't pay to renew hotel's bar license and had revoked for a month; I could go on for days.  Hopefully, you get the point it's a terrible place to work and will never reach it's true potential with LTS Hospitality managing that location.  I cannot believe they are still a Starwood brand, we almost lost our franchisee "flag" so many times due to renovations being incomplete or not passing inspections, etc. 

I enjoyed my co-workers and I know this is why I stayed there for as long as I did.  For some reason, I chose to believe my General Manager when she would ask me to "stay a little longer" and promise "things will get better".  Although, I didn't enjoy the demanding position of working the front desk (which wasn't your average front desk position) I felt compelled to stay until renovation was complete.  Once that was finished, the problems were all still there only in a prettier package.  The loyal guests who only stayed there because their SPG members (loyalty club); these poor guests have been through the ringer and deserve 1 million SPG points for the issues they've endured.  

I left and found another position at a local hotel, but I can honestly say I developed amazing problem solving skills while employed here.  This was out of pure necessity and lack of support from management to help with any guest issues, etc.  Hopefully, they'll get a new management company one day; for now I would steer clear.

The shifts go by very quickly in the convention center. A typical day will include multiple events with lots of F&B. I make sure the rooms are set correctly, the housemen and servers are all aware of what their duties will be for the shift, everything gets broken down, refreshed or reset for the next day and the banquet space in clean and well maintained. I am in constant communication with the clients, sales department and kitchen throughout each event to make sure all needs are attended. I attend daily BEO meetings. At the end of the shift I process all banquet checks and enter them into the recap, put out all signage and door cards, and do the server assignments and boards for the next day. Weekly duties include server scheduling and food and beverage orders.

I have learned so much working here, but mostly how to maximize my potential for efficiency. The ability to multitask and a daily opportunity to ensure the highest level of guest satisfaction have been the most valuable learned resources for me.

The Banquet Manager and Director are wonderful and organized leaders, problem solvers and mentors.

The banquet leadership strives to create a positive workplace culture through organization, encouraging teamwork, and jointly striving for excellence. We celebrate the diverse culture of our staff by having an annual employee pot-luck luncheon, an annual group outing, and bring them together with regular employee meetings where they can share ideas and voice any concerns.

There is really not a "hardest" part of the job for me.Saying something is hard seems negative. I admit there are certain challenges, such as building maintenance issues, constant and daily changes to events and long hours, but I prefer to see these things as challenges to overcome.

There are many things I enjoy about my job. I love the groups and all the people I work for and with. The satisfaction I get from the many compliments received from the event planners, group contacts and happy guests are definitely the most rewarding part of the job.

Turnover here was ridiculous, having to train 3 different supervisors and 5 welcome center/greeters in 2 months, because my manager was terrible at hiring. I asked multiple times as AFOM to be involved with hiring but was always fed some line to get me off their back. One supervisor, right after being hired said "I applied as welcome center greeter and FOM made me a supervisor!" Keep in mind, this person has 0 hospitality experience. Rooms Coordinator is lazy and expects everyone to do her job for her, because she is buddy buddy with management, and gets away with it. She is sure glad I'm gone though! DOO doesn't answer email that addresses guest concerns. I have sent email two months ago and still no addressing a guest situation. These "managers" make "clicks" exist in middle and upper management, so being friendly doesn't matter, they still push you away and make the whole experience mentally taxing. Never worked at a property (10 years in hospitality!) where there was this much cattiness and talk behind people's back, without actual care for the guest. No research is ever done to backup employees during complaint situations. The guest is always correct no matter the situation, employee is wrong.
I have never been more disappointed with management above me, and with the way they treat employees that actually run their business. When reaching out to this management team, I always got fed lines to make me do my job, but never addressed the situation. At one point, an ultimatum was designed and management did not keep their end of the bargain.  When I addressed my concerns with human resources, they told me to apply elsewhere, for goodness sake! She avoided the management issue entirely and I had to go above her to corporate for actual results.
Do not work for this employer at their Steamboat Resort Villas property, at least until current management has left!

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 like 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.

Typical day would be me clocking in and grab my uniform jacket with my name tag. I would have to stand out in the front lobby and out the front doors to welcome and escort the incoming guest to the service desk as well as offer help with the guest luggage and directing them to the self-park garage. After the guest have been checked in i would see them up to there room while doing so it was my job to inform them of the hotel emergency procedures and key card usage's. Upon  entering the guest suite i would have to see to it that they are familiarized with the many services offered during their hotel stay the surrounding sights, attractions, and locations. It was also my duty to manage guest travels whether it be cab or limousine and see to it they rides arrived at a reasonable time. From time to time i helped out with the checking in of guest, hotel maintenance, housekeeping, taking calls, as well as room service. The management of the hotel was good until the first manager there had quite after the replacing managers where greedy didn't pay much mine to the employees needs and were just mean rarely we had a good manager. Tho co-workers typically had there own circles front desk, the kitchen, house keeping and so on. I got along well with most of them since i was always helping out but if i had not been so helpful i could only wonder how friendly they would have been. The hardest part of the job was being timely about tending to each guest so that there wasn't a line of people waiting to be seen to there room. I most enjoyed the slow nights where i would treat my co-workers to a late night pizza from Papa Johns in the break room. I did learn basic customer service and  how to wait and tend to guest without anger or fustration

  A typical day coming in to the hotel would consist of daily shift meetings with the M.O.D. to obtain assigned rooms and discuss any questions, comments, and/or concerns regarding performance and production. Once assigned rooms were given, each housekeeper would go to her section of the hotel and clean. Periodically the manager on duty made his rounds to assure work was getting done properly. After assigned rooms were complete, each housekeeper had the choice to clean extra rooms for overtime or opt to leave. 
  I adored most of my co-workers. Everyone was funny, and the majority of the employees had a family-like closeness that I truly appreciated. We all helped one another as much as we could, and often made work jovial.
  I thoroughly enjoyed the management team. Our housekeeping manager was young, but he showed so much attention and precision with making sure all the housekeepers did their job. He didn't let some of the senior housekeepers intimidate him just because of his age. He was always coming up with simple incentives to show his appreciation to his workers. I think what I enjoyed most about working at the hotel was the things we would find while cleaning the rooms people had already checked out of. Money was a constant, as well as jewelry, electronics, etc. I enjoyed seeing who had the most lost and found collectibles.
  The hardest part of being a housekeeper was the amount of time you had to clean each room. Each housekeeper was allotted 30minutes per room, but I found that I needed an extra 10 minutes. It was very difficult for me to gain a proper pace that I was comfortable with.
  One thing I learned while working at the hotel was to live for the moment and just have fun. Sometimes taking life too seriously leads you to be unhappy unnecessarily. Why not play hard if you work hard? 
  


A typical day at work meant checking guests in and out, answering phones, helping with guest needs, assigning rooms, clearing out vacancies from the system, and working with other departments like housekeeping and maintenance. You definitely had to be good at multitasking, especially because the front desk was usually short-staffed, which made the job more stressful than it needed to be. I learned how to handle a fast-paced environment, juggle a lot at once, and problem-solve under pressure. I also learned a lot about setting boundaries and knowing when to prioritize my mental health, because the environment wasn’t always the healthiest. There were a few higher-ups who were genuinely supportive, and I’m thankful for the good experiences I had with them. But for the most part, management wasn’t helpful. Communication was poor, concerns were brushed off, and it often felt like favoritism and drama were a bigger focus than actually supporting the team. The overall workplace culture wasn’t great. It felt toxic a lot of the time, and instead of encouraging teamwork, there was a lot of power struggles, gossip, and tension. It made it really hard to stay motivated, even if you liked the actual work. The hardest part of the job was dealing with the drama and poor management while still trying to do my job professionally. It got exhausting fast. The best part of the job was working with guests and the coworkers who actually cared about what they were doing. Also, they did offer incentives like $20 bonuses when a guest named you in a good review, and there were frequent gift cards for hitting goals. That was a nice perk and helped make you feel appreciated every now and then. Overall, while there were some good things, the toxic environment and poor leadership made it really hard to stick around long-term.

I was laid off recently due to economic reasons from a very nice job, and I had the opportunity to explore new fields. I chose to try the hospitality industry, applying for the Duluth Sheraton. I was excited to hear back so quickly, and the interview went great! However, my first day of work turned into an awkward, confusing mess that left me scared for the next day. Assistant management could not seem to find out a way for me to access the training videos on the corporate website, so I was given a loose list of subjects and told to "find and watch all of these." When I questioned what order to watch them in to learn the best, I was told it "didn't matter" so I found myself wasting time watching videos about reward systems and apps when I didn't even know how to operate their systems.. so there was obviously a better order to watch them in, but management didn't care to help me understand that. Day 1 ended there, and Day 2 was even worse. I expected myself to be finishing training videos, but oh no... I was expected to be at the front desk helping customers, even though I explained that I hadn't even finished my videos. I didn't even know how to log on to the system! I kept asking for help and questions, and each was met with a rude comment from management. My fellow coworkers told me that even though they've been there for months, they didn't know what they were doing half the time. I had seen enough at that point, and had to take myself out of such a toxic work environment. I pride myself on my willingness to learn and take guidance from management, but the management here needs to work on their attitude towards their employees, and make them feel welcome, compared to a burden/annoyance.

I began as a Catering Admin Coordinator in the sales office of Sheraton Crystal City Hotel.

Was promoted to Executive Assistant and covered all sales and support for the General Manager. Reported to the Director of Sales. Entered event bookings into the delphi (hotel event booking software) and then sent out contracts to the clients. 3 days before the event coordinated with the client event planner and got the head counts of the attendees. Posted each day signage for all events in the Hotel Lobby, and individual signs outside the assigned rooms of each event. Followed up with other departments in the set up of each function. Distributed internal and external mail to all departments. Took minutes during departmental head meetings. Order office supplies, prepared Purchase Orders. Received cheques and other form of payments and processed and sent them to accounting. Sent courtesy letters and comment forms to all event coordinators. Received all inquiries for the Sales Department and forwarded to the concerned Managers. In the absence of the Managers, took the inquiries and processed them. Prepared Sales kits to send and distribute prospective clients. Assisted the wedding coordinator with wedding shows.

As Sales Manager, I took care of the assigned accounts and planned events. Was responsible for incentives accrued by each Sales Personnel and then forwarded them for approval of the Sales Director and then to Accounts for processing payment.

Budget forecast was prepared and information from competitors were compiled by me.

Top Job Titles	Average Salary
Front desk agent 161 salaries reported	$17.64 per hour
Housekeeper 67 salaries reported	$17.27 per hour
Night auditor 77 salaries reported	$17.90 per hour
Line cook 112 salaries reported	$19.46 per hour
Room attendant 85 salaries reported	$16.97 per hour

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