Hilton
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Avis des employés pour Food and Beverage Manager chez Hilton

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Great company, amazing perks, team members,Can be challenging at times in hotel industry however this is a life style and if you are passionate about hospitality Hilton is the brand to work for.
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will tell you what you want to hear to fill the position workplace culture is absolute garbage xenophobic and ageism environment constant issues with meals for guests and employees
Points positifs
free lunch
Points négatifs
no proper work life balance, disrespectful employees, degrading managers
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Difficult relationship with upper management. Working consistently nights and weekends. Good pay and benefits.In charge of supervising staff, dealing with guest concerns & staffing, including scheduling
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Great experience working with awesome team. Management is very supportive. There is something new to learn everyday. Also there is a opportunity to work world wide.
Points positifs
Everything
Points négatifs
Nothing
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Its fun to work in hotels and Hilton brand is one of them. If you had chosen hospitality career, then Hilton is the name you should look for it. Its been great to work there.
Points positifs
Free Lunches
Points négatifs
Long hours
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140 room brand name hotel in a beautiful town of niagara on the lake. very nice people to work with and supportive management and executives. unfortunately it is now sold to a different brand
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Hilton is a company that can and will help you grow. The culture is very positive and great environment. Flexible scheduling and work-life balance. The company recognize associates for doing a great job.
Points positifs
Discounted Hilton hotels stay and great food perks
Points négatifs
Few franchised hotels are not up to the brand standards.
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Oversee all aspects of food and beverage, including operations, training and development. Responsible for inventory and labour control projecting sales and quarterly budget. Oversee and inspire chef, outlet managers, supervisors and hourly staff to adhere to systems and standards and perfect Guest experience. Communicated and worked with sales representatives from Sysco, Brewers, Molson, Peller Estates, Red truck, Open Table, Trip Advisor, Travel Zoo, Dine out Vancouver and Tourism Richmond.
Points positifs
Free Food
Points négatifs
Long Hours
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Lead and developed the skills/ knowledge of subordinate staff/ individuals by training them in teams of 5 - 20 people.  Was Responsible for food related budget, forecast and cost control  Established enhanced levels of product and services by creating sales promotions and exclusive training to the employees.  Developed and delivered customized programs for a wide range of clients.  Was responsible to report directly to the Executive chef and the GM
Points positifs
learning lore about customer service
Points négatifs
long hours
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i learned a lot about wines, co workers were very helpful. an energetic place to work. lots of employ benefits where offered
Points positifs
good working environment
Points négatifs
long hours
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Make sure that all staff are present,and properly dressed, make sure that all duties are accomplished to perfection. Check and confirm some Reservations. Receive all Guests in a professional manner and follow the service till they leave the premises, to make sure they leave satisfy. My co-workers were always professionaly helpful and courteous, team-work was our motto. As a middle-management Position, the hardest part of the job was,and is,to keep a proper Balance between costs and revenue, between Executive Management,Employees,Union-rules and excellent service to the Guests. I have,and I do enjoy seeing satisfied Guests, and receiving some compliments from my Boss regarding my cooperation and help to make my department a success.
Points positifs
excellent recognition for the Management Staff
Points négatifs
dealing with some very difficult inebriated Guests...
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My position offered me the opportunity to work in all the food and beverage outlets and multi-tasking throughout my shifts.
Points positifs
International Brand - beautiful building right across from Hyde Park
Points négatifs
One of smaller properties with limited opportunities within.
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  1. Food and Beverage Manager