Sheraton Reviews

Cons

Can't think of any, I loved it there!

Cons

High but friendly competition within the company

Cons

Big property, big team hard to communicate.

Cons

Too much negativity from the other employees

Cons

They'll never have enough employees

Cons

high pressure, less flexibility, no vacation guarenteed

Cons

Open door policy is good and likes to think they will put good suggestions to use, but it never falls through. A lot of work for minimum wage and tips aren’t that great due to vouchers being given out with NO GRATUITY added so you are pretty well working for $18/hr avg. I would say, that is if you are a server. If you are a host, room service or food runner you are pretty well making minimum wage as tips aren’t really a great percentage and tips are also handed to kitchen staff. Kitchen staff are friendly enough but usually end up having to do more work than necessary as they often ask you to do things that they should be doing. If you like to clean then this is a good place to work at since you are always cleaning everyday you are to take down and wipe the buffet, clean chaffers, sweep, mop and vacuum the restaurant, polish cutlery, make settings for next day and throughout the shift, restock plates, cups etc. Complete side duties. If it is dead you are cut within a few hours of working. If you are a part time or casual worker they will schedule you as many hours as they need depending on how busy the hotel is. If it is quiet you get little to no shifts so you can never rely each week as to how many shifts you will get. However, you are cross trained to do banquets, host, cashier, room service and if you applied for server then that as well. So they will place you wherever they need you. Some days they will won’t pay attention to the schedule and schedule you in banquets until 11pm then schedule you at 6am the next day so the banquet supervisor then has to lose a person for a few hours due to labour laws. Banquets is another ordeal as you meet to set up the banquet rooms or meeting rooms, clean up the dishes, stack chairs or move more chairs depending on the reservation, move tables, take dishes to kitchen, tear down the buffet, reset the buffet for next day, vacuum each meeting room banquet halls after they have been used sometimes you are vacuuming the large banquet hall, smaller banquet hall and some meeting rooms along with moving tables and chairs around and resetting the tables. You also need to polish cutlery and do roll ups for the next reservation or next seating. All that for $19/hr. So if you like to vacuum then banquets is a good place for you to work at and requires little supervision. Although at times you will have a co worker tell you to do something, then the supervisor will want you to do something entirely different, then the manager will want you to do something else which leads to lack of communication and organization. Food no longer included, but you are forced to take a break after a 5hrs shift if you aren’t cut by then. So we have to sneak food since work starts at 6:30 am and ends about 1pm sometimes sooner. No benefits for part time or casual workers compensation is minimum wage plus what little tips you make are yours.

Cons

Can be very busy at times

Cons

most of th time early morning or late evenings

Cons

Main con would be how the managers treat their employees: The executive managers seem very fake. They have no interest in who you are, or how hard you are working. You just feel like a number to them. They try to motivate their employees, but it seems very forced. They run hospitality business, yet they don’t know how to stay connected with their staff. The corporate hierarchical level is at a dangerous level.