When I started I was there to work the rooftop pool parties which were a hit but complicated relationships with the hotel guest. A lot of complaints cause the event to end. It made a lot of added income to the hotel any where from 12-20k in monthly sales to f&b. Bring it back please
And book me to dj
Parties events free/ discounted food
Impossible room discounts, slow business, irregular income
I have worked at this hotel for almost 20 years fro when it was the Sheraton Hotel.
I enjoy working for the new managing company, they have helped to make the Double Tree stronger.
I enjoy being a bartender and meeting with so many different cultures of life. It makes my job that much more interesting.
I loved working at the doubletree hilton, but felt some of the supervisors and managers were very underqualified to be in the position they are and I found that some had never worked in hospitality before which was a big shock and made me realise that they didn't understand what it is like to work on a busy and understaffed hotel's, restaurant floor (which we were) which was the reason for my leaving. I had known the previous general manager of the restaurant very well and he had resigned for the same reason 2 months before me. A new general manager of the restaurant was not hired within those 2 months which led to the downfall of the management team. This is when I felt unappreciated and really let down especially of the fact of how much work we were doing because of very little staff.
Staff canteen, team member hilton honours, good online free training courses with hilton university.
Underappreciated, monthly meetings not done monthly, very understaffed.
They offer a good benefits but however because of the lack of management I wasn’t treated fairly and had to work hard as a slave.
The Manager was sexist Pig.
And the coworker girls(few)were awful and not nice at all.
I sometimes didn’t feel comfortable working here because of the clientele they were racist and even you tried to talk to the management they gave more priorities to the guest not to the employee.
You see all walks of life come in the hotel. You'll need patience and kindness as it's a customer service based environment. Management is there for you when you need them, they're flexible with time off requests as long as it's done a few weeks ahead of your requested time off.
They don't respect the hard work their employees put into the hotel. They are usually cussed at, given strikes or flat out tired. Even if the employees were not as satisfying as they usually did to being overworked. Although the pay is great it's very intimidating. The manager was constantly finding reasons to fire anybody.
I worked at the doubletree hotel for almost 8 years. I enjoyed working there. I learned that it was a great place to work for. I also only had to work morning. I loved the management. Everyone I worked with worked together as a team. The hardest part of the was making up really early.
Poor managements never was around during Happy Hour or other events. Fun workplace, was able to build clientele at the court house and Columbia Tower. Great guest at the hotel. I like it cause you start out really medium paste then Happy Hour and after fine dining for the restaurant.
Interviewed for 12-hour position whilst I was at uni and all of my shifts were a minimum of 20 hours per week. The bar space is minuscule and not enough training for newbies when they are expecting newbies to be perfect at it
Discount on Food
Poor Management, Small Bar Space and Excessive Hours
Many illegal working conditions. The team is supportive but management style leaves a lot to be desired. No training, little support, short-notice rotas and worker safety is just not a concern. Many of the shifts offered come without a break.
Free Lunches, good benefits.
No outside life, staff are not valued, very poor management.
All day serving, from breakfast to late night dj and special events. Classic and fancy cocktails, coffee corner, international wines and beers. Restaurant and snacks.
I was in charge of the main ticket-station, preparing cocktails and drinks for the tables or at the bar, petty cash management.
High volume bar with a lot of co-worker, I was always able to keep focus on the guest and my duties and helped out when needed.