Fairmont Hotels & Resorts Employee Reviews for Server
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I worked at the Chateau Lake Louise for a year and a half. I worked two different positions within the time I applied to the time I left, and they both gave me great experience and I definitely learned a lot. I will tell you right now, if you want a stress free, and drama free work place, this isn’t the place for you. Although I enjoyed the time I spent in Lake Louise there were a lot of things that were communicated to management that were never actually dealt with, or just simply ignored. I never personally had any problems with anyone I worked with but the amount of incidents that happened because of improper communication between the managers and team members was very concerning. I found in my position, we definitely had to do things for other people that wasn’t our job, and I find you really get thrown into things and expect to just learn things right off the bat. This definitely depends on which department you are in though. The main issue with living in Lake Louise was the staff accommodation. My unit had a mouse problem, which I found out that it was two different building that were infested with mice not just mine. They didn’t do anything about it and eventually after reaching out to someone for the 5th time, I finally got help. Units are also filled with black mold and it is just not healthy to live there. Landlords can be very unwilling to listen to your issues or concerns about the place, but they are very certain on kicking people out whenever they get the chance (I wasn’t kicked out just from what I seen in the time I was there) the corporation is a lot about making - more...
Unsafe/unhealthy living accommodations, low pay, lack of communication
I have never had a work place as bad as the Mallard Lounge at the Fairmont in Whistler. As a junior server you are very poorly tipped (the senior servers keep 99% of it and the managers do nothing about it), over worked, and have no say. The physical work is unbearable and way more than what they say in the job description. Because of the way the junior staff were treated I will never recommend anyone I know to work there or even stay there asa guest
Whistler was beautiful
Everything about the job
- Have to make sure the food is served on time and manage the waiting time of the guests among tables reasonably (avoid complaints). - The serving food has to be cleared as fast as possible for the second meal come. - Have to serve by every single demand of the guests (except something against the company's law). - I can enjoy the job by talking to customers and learn a lots of valuable information from them since my workplace has a lots of big event from successful people (C.E.O, project of development of Winnipeg, the idea of how business should be, etc.)
I loved working at Fairmont. They provide an amazing training, they care a lot about the employees and make sure everyone is happy at work. Also they usually are very flexible with the schedules and I also liked that they do performance reviews every few months.
El ambiente de trabajo es único. Los lideres realmente se preocupan por ti. Desarrollo continuo y satisfacción total al convertir los momentos de los huéspedes en recuerdos inolvidables!! Deseo con toda mi alma volver a trabajar en Fairmont....mi hogar Fairmont.
Desarrollo y reconocimiento continuo
Se va el tiempo muy rápido ya que vives tú empleo con gran satisfacción
F&B managers and director (most are young, inexperienced) are simply not on par with what's needed to set the restaurants for success. Still a good place if you like to come in, do your work, and leave without wanting more satisfaction other than your pay. If you are creative, ambitious, and want to push yourself and your career...this place is a dream killer. Because there is no presence/support from managers, the culture is toxic.
Stress, no support, boring, toxic
Fairmont gives you the opportunity to provide above industry average service and offers guests some hotel experiences that are unmatched in hospitality. Management are dedicated to staying ahead of industry trends and allow staff access to training in these trends.
Complimentary staff cafeterias and greatly reduced hotel stays
Beautiful building and excellent clientele. Colleague level staff work exceptionally hard to provide the best results they can muster but upper level management is far disconnected from ground-level employees and as a result have little to no knowledge of the minutiae of the hotel
Was a great work experience. The Royal York was one of the most prestigious Hotels in Canada, The work environment was very professional and was instrumental in my career in the hospitality business.
Very good tips
Sometimes I would work 7 days in a row. I once worked 68 days straight. Makes me tired just thinking about it. But I loved my job, the people I worked with and especially the guests who would travel from all over the world just to see the Canadian Rocky Mountains. I was hired on as a server assistant for the breakfast shift but I convinced my management team to give me the opportunity to serve instead. Within a week I was asked to work the casual fine-dinning shift at dinner instead. We were unionized so I tried to pick up shifts when or wherever I could. The hotel had 4 restaurants and a banquet team and they always needed extra hands. I was the person they called when someone called in sick or the reservations were over booked. I always arrived 20 minutes before my shift started just to mentally prepare myseld for the busy shift ahead. The restaurant sat 170 guests. We would serve approx 500 at breakfast and 250 at night. Some times I miss it but the experience I gained from it was enough.
Union. Benefits. Mountains.
Long, long days.
It's not too bad living here in Banff when it feels a lot like paradise. It's so easy going into your workplace when you know you'll have a great time and make great connections.