The management in the Kitchen at the Westin Nova Scotian is just plain bad. Mostly due to lack of communication and I think part of that is a language barrier. If that was it that would not be so bad, if there are issues that need to be resolved through the manager they refused to do anything to help. They would basically just shrug it off and leave you in a bad position. I would not recommend working int the Kitchen.
Free lunch, get to nibble on what you are making
Sporatic hours, (can work between 2-12hrs whether posted or not), hot and cold working conditions, loud work area
Banquet Server (Former Employee) – Edmonton, AB – 10 January 2014
Its a great hotel to work but needs to build up as the staff and management are having low co-ordination. You can make a lot of money but in the long run you would be quit frustrated. Facilities and services provided are also excellent though the culture followed here is been followed from ages which is quiet hard to accept for new comers, need to develop a more motivating culture to reduce the staff turn over
Concierge (Current Employee) – Calgary, AB – 5 January 2014
The most enjoyable part of my job is the people interactions and the challenges that arise on a daily basis. There are never two days the same. Guest always require assistance from a simple task of organizing transportation to and from the airport to everyday task of locating luggage to the more challenging events of locating a wedding guarder in less than an hour. These can be challenging tasks but they have taught me how to "think outside the box." There is generally always a solution to a problem it is how I look at the problem and how create I the solution.
Health Benefits, Travel discounts, always a learning curve.
Dishwasher (Former Employee) – Toronto, On – 19 August 2013
Their is work always being done and excess multi tasking. The company pays well and staff are sometimes stress and left to do all the work alone while waitress place item in the wrong place. I am always being left alone working while others refused to help out.
Customer service oriented with a strong focus on developing lasting relationships with guests and co-workers:
Building Operator (Current Employee) – Calgary, AB – 6 June 2013
Customer service oriented with a strong focus on developing lasting relationships with guests and co-workers: - Able to monitor and manage HVAC system to maintain comfort levels - Proactive thinker as it relates to trouble shooting building issues - Ability to train co-workers and share personal knowledge - Strong communication and interpersonal skills
Health Club Supervisor & HR (Former Employee) – Toronto, ON – 28 May 2013
A typical day at work would be greeting people and dealing with employee issues. Management was excellent and co-workers were great to be around. Hardest part of the job was leaving the job because it was really enjoyable. The enjoyable part of the job was that I got discounts on hotels around the world. I enjoyed all of my past experience from working there.
Finance Intern (Former Employee) – Toronto, ON – 27 April 2013
*Monday is the heavy workload day for accounting staffs *I have learned A/P, preparing daily sales promo & income statement, preparing vendors cheques through SAP, Income auditing *Management is very friendly *My co-workers were very helpful *Shorting sales promo cheques *Working on the Excel and Preparing cheques with the help of SAP
Beautiful work place environment and lots of things to learn about accounting
Accounting Assistant (Former Employee) – Toronto, ON – 17 April 2013
staff was great I learned the follow: • Tracked receipt invoices •Assisted in Account payables: entering expenses using customized database application •Stamping, filing, faxing, photocopying and doing back up filing
Associate Engineer/Programmer (Former Employee) – Markham, ON – 16 April 2013
The company bids for contracts and sells solutions that they have no experience implementing. Projects are poorly managed. The subject matter experts fail on implementation causing cascading failures to provide clients with desired project goals. Clients end up paying double or triple the original expected costs because they already committed a significant amount of money into the project already and have no other option than to agree to pay more. The company culture does not recognize the extra hours you put in. There is no training. Management leadership is poor and unfriendly.
free lunches on occasion
long hours, poorly run company, poor culture, poor leadership, poor project execution.
Perfect place to work if you want to get somewhere in Hospitality
Banquet Office Coop Student (Current Employee) – Ottawa, ON – 12 April 2013
Everyone is very kind, outgoing and unafraid to ask questions, theres no awkward prejudice inbetween sections. If you want to get somewhere else its as simple as managing your time and helping out and shadowing in other departements until you are recognised.
how nice everyone is!
if you're not the right type of person and you're not into it you're not going to have a good time.
Excellent hotel located in minspace heart of hitec city
Banquet manager (Former Employee) – Hyderabad, AP – 5 March 2013
one of the top hotels in Hyderabad with 428 rooms overlooking hitec city highly paid for employees with many benefits(insurance, mobile). Learned many things about audio visuals which are essential for a banquet manager.