Courtyard by Marriott - Avis
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great place to work to gain more knowledge about the industry. Gained a lot of useful experience here. Management could be better and there is sometimes workplace drama. Overall good place to gain knowledge if you are passionate about hospitality. Hours are not evenly spread out.
free meals, coworks, hours, no benefits are part time
long hours, uniforms, workplace style policy.
A typical day at work would include greeting customers, inform them of any specials of the day, and lead them to their table.Engage in conversation with them and make their waiting pleasant by engaging in interactions.
Throughout my time at the Marriot, I cleaned rooms. Each day your given a list of rooms that you are to clean for the day. You have a time limit of half an hour to make beds, dust, clean out showers or bathtubs. Things missing from the room had to be replaced. Besides cleaning, you are also interacting with the guests. The job itself wasn't bad .
C'était mon premier travail quand je suis arrivé la première fois au Canada joli expérience ma porter beaucoup Et m'a donné beaucoup confiance à moi jai aime le travail Et l'ambiance j'ai quitté la bas à cause de problème familial
Ambiance de travail
A company that provides little or no support to its employees yet demands in excess of his or her contractual obligations. It is family owned, their management style is non-existent. They only care about bottom line and neglect efforts of its employees. A terrible place to work.
too many to list
I did food preparation work basic cooking under the supervision of the Head Chef,rotating through sections such as sauce,vegetables,fish and butchery. Maintaining high standards of hygiene I prepared the ingredients,measuring dish portions sizes accurately,dealing with deliveries and stock rotation. To start like a Commis Chef I had the chance to know about my trade,how to do to maintaining high standards for safety& health,hygiene,to use the grill and prepare the best steaks(blue,rare,medium,well-done). Like Chef de Partie I cooked fine dining,French dishes.I learned to monitoring portions and waste control maintain profit margins. I developed my cooking skills,I learned to keep a cool head,the ability to delegate appropriately and organisational flair. I loved to work under a very professional management in a multi-cultural team. I hard to stay calm and work as a part of team during the frenetic service.As chef of my section I needed to be confident enough to manage the commis chefs working with me and to give them clear instructions. I had the chance to met nice and professional Head Chefs who inspired me with new recipes,presentations and culinary techniques.
Free lunch, tips
Working at Marriott was quite challenging. This was my first work experience here in Winnipeg, Manitoba. And I was only allowed to work for 4 hours (9am to 1pm). My co-workers were always ready to answer me - whenever I asked any job related questions to them.
Poor staff selections, lack of sources to do right job, Unprofessional and less (NO) experience Management
Long hours, with lots of expectations, expect everything needs to be done perfect without proper staff and equipment and sources. Or its just me that i find it this way. But the worst place ever i have worked since last 10 years.
Advancement/ Grow within company
Long Hours / no breaks for supervisors