line cook

cook

front desk agent

server

prep cook

Hilton Garden Inn Hotel

I did not experience much working in Hilton Garden Inn as I only worked for 7 weeks, but it was very educational and enjoyable. All my coworkers were friendly, while being flexible and helpful at the same time. It felt like the whole workplace is my home and everyone working in it is my family; I actually felt like I was cared. They do not just care about my work, they care about my personal life too, and it's enough to motivate me to work my hardest and giving it my all.

A typical day at work would be checking in, getting lists of rooms that have been cleaned by room attendants, and check the quality of those rooms. If they are clean enough, we "punch" the code of the room via room phone. If the room is missing something, or if there are some dirty spots missed, I replace it and clean the dirty spot. If the room smells (cigarette, weed, etc.), I inform the housekeeping supervisor or manager about it, spray the room, open the window, and leave it until the smell is gone.

If I pass by a room attendant, I ask and help them on anything they need. Every once in a while, I walk around public areas, checking if it misses anything, if it's dirty, or if the washrooms need its paper towel replaced or the swimming pool needs its towel rack refilled.

After every rooms is clean and checked, I put them on a document listing which rooms are clean and which rooms have problems in it. If any rooms have Do Not Disturb sign on it, I put them on a note and give it to the front desk and save one for housekeeping. Before I finish my shift, I print all documents needed to close the day. Occasionally, some rooms would be left dirty and uncleaned, and I would have to clean the room, or if I have nothing to do, then I would go to the laundry room and help the stewards/stewardesses with their jobs.

The hardest part of the job would be on weekends when guests come to our hotel to stay after having a party at nearby clubs. The day after, some rooms would have vomits and (sorry) feces not in the proper place, and we would have to clean it.

The corporate managers that lease the Hilton name pinch pennies and cut corners to the detriment of the hotel workers and the quality of work that they can offer. Every position is understaffed to the point where they didn't even bother to hire managers for each department. This leads to a lot of disorganized and stressful situations that aren't necessary. The management will have you doing the work of another position "as a favor" but won't hire you for the position and still ask you to do the work. They offer the lowest pay for a front desk worker and night auditor in the city. You have no guarantee of hours or job security. This hotel has gone through 5 general managers in the five years it's been open. The managers at the hotel are nice people, it's the corporate managers that make this an awful workplace.

I worked at Hilton through Labor Tek and had one of the worst experiences I have ever had in a workplace. Management was uncommunicative, dismissive, and completely unprofessional in how they handled staff. I was let go suddenly by email with no conversation or warning even though I had been sick with a high fever and caring for my 76 year old father during a medical emergency.
Afterward I was completely ghosted. I sent multiple emails to HR asking for clarification and to arrange collecting my belongings but I received no replies. I was not even given an opportunity to properly collect my personal items before being told my contract was concluded.

The way I was treated was careless, unkind, and deeply disappointing. This company talks about teamwork and hospitality, but their actions show the opposite

Arrive and start work at 10.30pm. Grab a coffee, greet the front office team. Speak with Late DM. Prep checklist for the night, get an extra info from day which would be effective for the following day. Prepare any bookout, late arrivals, day after arrivals. Get the team of porters and/or security team ready for the night. Hold the front desk for the night whilst doing checklist and extra tasks along with greeting, checking in and taking care of guests and non residents. 
Complete night audit computer configuration at 3-3.30am whilst continuously checking in with porters and/or security team.
Round up tasks around 5-6am. Prepare for early check outs and early check ins.
Greet any early team members arrivals. Count up cash at 7am and complete handover with early DM.
Check night porters' work. Finish and clock out between 7.30-8.30am.

Was the head breakfast cook did everything pretty much was the head chef, there where a few people that cared about there work and was greatful to work with them.
However when it came to working there was only 2 people on during the week in the BOH a cook and dishwasher no one else. A few managers would constantly walk on the line get in the way while plating food, they won't listen to you when you say you're OK and one of them who always thought they where the manager would always put there 2 cents in which would get under people's nerves when that person was not a manager. Don't know what it's like now there but when I was there there was no chain of command for management plus they didn't care about there employees they just cared about getting there bonus at the end of the month

Working in the kitchen is already stressful, and the kitchen managers add to the workplace's pressure. 

There are a lot of issues that need to be addressed one of these is the lack of communication between kitchen staff. Even though the supervisors are aware of the problem, they still choose not to take any actions or efforts to fix it. It should not be a surprise after all whenever they need to address a problem, they do not talk to the employee directly rather they pass the message to others and will rely on them to send the word. 

Toxic workplace due to some employees micromanaging newer members. This is the result when managers do not lead their team properly. It feels like everyone think of themselves as a boss since nobody is correcting their behavior. 

The management specifically at this location, allowed me to focus on school, and would give me shift work that would work well with my schedule. When I need more hours they're readily available to pick up shifts when needed, and when I need the days off, they're very flexible. Overall the work in customer service is standard protocol, however I find this institution more organized compared to other restaurants I've worked at in the past. Hotel benefits are not that great for part-time workers (no benefits at all other than hotel discounts for booking-- that too with very limited locations) but other than that, we work with an amazing team of people whose sole purpose is to create a great guest experience, and we deliver.

When I first started working it was full time hours (even though I was part time) and we were very understaffed. I started off doing like 15 rooms a day almost every day. It was tough, lots of others quit, making it worse. Stuff relaxed about a month in and we got more staff. Now we average about 7 rooms a day, which is pretty low. At first, management sucked. Then the rude one quit and it was ok. I work part time for school now and it's a pretty good job if you're a student. Overall not a bad place to work. I barely interact with guests, listen to music all day, and my coworkers aren't too bad.

No management at all,,,,This Hotel is managing By a Pakistani guy who was a Night Auditor  become a General Manager same hotel,,,,He will never let you to work peace of mind..always trying to screw someone..specially if he knows that you are educated and smart he will be behind you until you leave the job, or will terminate you...At the moment only laundry manager is working more than a year..he never let supervisors and managers work more than 3 or maximum 4 months...never cares about standards and quality..only think about money... 
From the Restaurant staff tips he cut 15% for the kitchen and another   10% for the hotel..(total 25%)....he never ever pay banquet gratuities to the staff...he cut staff worked hours as he want,,,when he send the hours to accounts...

HGI hotels are franchised but still governed by Hilton corporate.  This means there is zero leeway in assisting staff to do their best because it's not in the budget.  Corporate-run hotels are only concerned with budgets and margins, not staff happiness and job satisfaction.   If you are a server be prepared to work 100% alone as a hostess, bartender, food runner, busser, and server.  No management on-site to help or even make sure everything is okay.  If you make suggestions for a better workplace you're either ignored or given fewer shifts.  I guess that's how they punish staff.  Literally the only thing that makes it worth it are the travel perks at Hiltons worldwide 

Top Job Titles	Average salary
Line cook 16 salaries reported	$54,000 per year
Cook 18 salaries reported	$25.33 per hour
Front desk agent 17 salaries reported	$21.53 per hour
Server 24 salaries reported	$17.59 per hour
Prep cook 26 salaries reported	$23.45 per hour

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