The housekeeping department is the biggest department in the hotel, however the department head is not as good as expected. Work load was never manageable (before covid) , its even worse after covid cos the standard is ridiculously high (we know we need to be extra careful to implement covid protocols, but it's already beyond our capability and the leaders were asking for more), and keep putting lots of pressure on everyone. Work and life is never balanced. Work always comes first, they told you they care about work life balance which is actually not true. When it's busy, you ask for help, no one comes. When it's not busy, they ask you to do extra work or they would just cancel your shifts. When it's a hectic departure day, they require everyone to work as a team to get through, even though it was your day off, they changed your schedule less than a day (the schedule was posted for a week already) and forced you to come to work (and you can't say no because they need you to work) and gave you another day off. However, when you need help, the leader would tell you that's your job, and you have to complete the assignments by yourself unless someone finishes early, they could possibly send help however its not happening. It will be too stressful for newbies and that's why we have really high turnover rate.
If you are looking for advancement in this department, I would recommend you to transfer to other departments cos it's all about popularity and favoritism. Its not about wha
Points positifsfree lunch, cheap housing, great extended benefits
Great location for a quick change of scenery but thats about it
I worked for the Fairmont for nearly 2 years and I was so excited to get started here. I wanted to move up with the brand and start my career here and learn more as a barista. Unfortunately for me, their standards of hot drinks they serve to guests are baseline Tim Hortons when I was expecting 5 star baristas. After about 6 months there and having helped train my managers that came into my department I quickly realized there was no opportunity for advancement in my position at all. When I brought this up with the executives, I was told I could switch positions in the hotel but that I couldn't move upward. That was fine and I accepted the position as something that gave me time to explore the mountains and more importantly use those amazing Fairmont benefits, but once the world shut down this company's problems really became clear.
I was brought back to help reopen the hotel and it was a disaster. We were understaffed from the moment we opened to the day I left. The managers refused to hire qualified staff and short cut our departments so the other ones would have more staff even though our sales and guest count was through the roof. We had no management most days, and there was no one present to manage the number of people coming into the café and ensure that they were wearing their masks. I was honestly scared to go to work most days, wondering if guests yelling at me about the rules were going to give me the virus. I was ridiculed for bringing up concerns with management
DON'T WASTE YOUR TIME WITH HOTEL FAIRMONT EMPRESS - HORRIBLE!!!
Schedules made around seniority.
Whatever you're hired for, you will start at the bottom of the food chain.
You will get the worst shifts, you will get the worst hours, you will be the least appreciated staff member.
Hours are not guaranteed, no matter what they tell you. Management is dishonest about scheduling because the only way to retain new staff is to lie.
The turnover I experienced working there over the summer was shocking. Such a reputable company where you have the ability to make a lot of money in tips, unable to keep staff, speaks volumes.
When people have worked there for decades, if you're new, you literally don't matter to the company. Why would you when you've only worked there for two months compared to someone else has been there thirty years?
Constant battle against new vs senior staff. Makes it very evident that as a new hire, you don't matter and are highly replaceable.
For example, working on the patio in the summer, it was more important to keep the blinds up and not obstruct the views of guests having high tea than it was to keep guests on the patio happy. Guests on the patio were less important, and therefore didn't deserve the 'luxury' of shade. Plus, staff often experienced heat stroke because it was more important to accommodate guests having high tea than it was to protect the health and well being of staff outside (speaks to the seniority argument - you and your guests are less important than other departments such as high tea).
If you're ok
Points négatifsLong hours, under appreciated, unfair scheduling, deceptive management, horrible team culture (very me vs. you)
Customer Service Representative | Fairmont, BC | 3 avr. 2021
Great place to work
I really enjoy working for the Fairmont, I keep coming back to it (I've worked at three Fairmont Properties in Canada in my career) and I can honestly say, they are the leaders of Hospitality.
The managers trust your instincts and support you when guest are being harsh/ unfair. They give you the empowerment to solve guest issues without them escalating to managers (so they really want you to be confident to resolve guest issues which can be hard at times but managers are always around to help you out.)
Everyone supports each other and each department really do try and help when they can. My only complaint about the company is guest can be the worst, some can be very demanding and some interactions can be hard on your mental health. They don’t happen very often but since the pandemic Guests have expected a bit too much that the industry and not always predict or fix (Example, if the government put in a restriction for no sit down service that will completely hurt the hotel and you will hear about it/ try and figure out a way to assist these guest when the restrictions happen and become in affect a few hours later) but then you get one guest that can turn everything around for being so sweet and kind and really understanding ( and you can if available upgrade their rooms or send amenities)
Over all I’ve made life long friendships from this company and have learned SO much about Hospitality, If you are empathetic and love working with people this is the company you would want
Points positifsBenefits are insanely good, managers are great, Learning incentives, they trust you to do right by the guest
A typical day at work would consist of an opening meeting with management and all staff, to discuss any important daily news and special guest information. Then staff would get their day organized by setting up the cleaning cart full of all amenities required, and head up to the working floor for the day. During my time with The Fairmont Chateau Whistler I have learned the value of time management as well setting a high standard of cleanliness to satisfy guest needs. I have also learned that I take great value in Management that respects and honors their staff. The workplace culture in the housekeeping department was on the lower side as most staff felt they were not able to voice their opinion as well were being pressured in areas of development. The hardest part of working in the housekeeping department was the stress induced on the body during the day. I found that the equipment required to succeed in our job was very heavy and at times not working properly, putting large amounts of stress on the body. The requirements to get as many rooms cleaned as quickly as possible also would put a lot of stress on health as there was a pressure to get the job done as quickly as possible. Although there were hard parts to the job I found the most enjoyable part of the job was the wonderful people that I was ale to meet from around the world. I was able to meet guests and other employees that would share stories from their homes and adventures, and this made the daily work day great.
I was hired on as a second cook in one of the busier outlets. Lake Louise is stunning, housing is subsidized, and the only thing you have to worry about is internet. That being said, if you're expecting to be treated fairly, both as a employee and a human being, you'll be deeply disappointed.
If you were expecting to enjoy Lake Louise and all that it had to offer, don't. More often than not you'd be working over 12 hours a day, and I was lucky if I got a 15 minute break.
I think I might've been fine with that if cooks were allowed to have 2 days off, but because we were short staffed, everyone worked 6 days a week, and had long stretches of upwards to 13 days between days off. I got through my day with energy drinks.
So you're working long hours, at least the workplace culture is good right? Not the case. Everyone was super tense on the line, everything you did was never good enough. Management was a joke, my second interaction ever with the sous chef was him yelling at me. Don't ask any of the higher ups how to make anything, you'll be learning from your co-workers.
Another thing to note, if you don't have a car, but you're still willing to put up with everything, you'll feel isolated and alone because the closest town is 40 minutes away. There are buses to Banff and to the Lake Louise Village, but because of the long hours all you'll want to do is sleep and recover on your one day off.
Working at the Fairmont Chateau Lake Louise will give you a lot of benefi
A workplace with a great team and community-feel working environment.
This job was extensively fast-paced and demanding. Upon arrival I would set up the host stand and set tables. The Chateau Lake Louise is a huge tourist attraction that attracts thousands of people. During the summer months I worked there (from May-end of August) I would seat and assist and occasionally serve patrons. I would clean and re-set tables, refill water and bar snacks of patrons, provide information on the hotel and the history of Lake Louise, provide menu descriptions and recommendations, and clean and polish silverware and glasses as well as answer the telephone. I learned about what is like to be working in a very conservative, up-scale restaurant and how to effectively co-operate with others while taking on new tasks and responsibilities. The management was very actively involved in day-to-day restaurant activities, helping out when needed and supportive of the pressure, fast-paced environment and the long hours. I got along with all my co-workers and management and we worked together alongside management to deal with challenges that arose. The hardest part of the job was working long hours without a break. The most enjoyable part of the job was all the great people I got to meet and all the customers I had the opportunity to help out and make a difference to the the patrons visiting or staying at the hotel.
Points positifsmeals were provided upon a longer shift than 8 hours, management was extremely helpful
Points négatifsconstant walking/running around, lack of breaks
As a former employee of the fairmont Palliser hotel, I can tell you not to waste your time applying for this company.
All the departments are terrible. In my department, my manager never conducted evaluations of staff performance... and said daily that our performance was excellent. When I went to transfer to another property my manager insisted he would give me a positive reference... then (after transferring; and behind my back) told my new (potential) employers I was terrible (against the law).
It is a unionized environment. There is A LOT of unethical work practices going on here. There is also unsafe work being performed. No safety meetings. EVER.
Terrible managers, No training. Dead end job at its finest.
The company lies to your face. They allow workers who have been there for 30 plus years to use foul language and disrespect you.. only because such employees are so deep in their union seniority that it is impossible to terminate that employee.
they use foreign workers to complete work in the palliser and manipulate workers by threatening to send them back to their home countries if they do not co operate completely.
What about workers out east IN CANADA who are desperate for work?
I'm glad I quit. It is was a waste of time working there.
I'm sure you'll have the same experience.
Authority figures stealing your personal possessions without being disciplined.
I moved out to Lake Louise in July 2015. The location is one of the most beautiful places I've seen in my life. Mountains to climb and trails to hike. The job itself was working with skilled individuals who had the time and patience to show proper techniques to help their employees grow and learn. Truly I miss this place, but it was time to leave because unfortunately there just isn't anything in Lake Louise except the beautiful lake and the hotel. A typical day of work was prepping for breakfast or helping to get ready for buffets, or banquets that would be happening all over the hotel. Then, I would go help the other outlets. Line cooking in one of their restaurants. My supervisors were always helping, and teaching, giving advice, and most of them became quite good friends. The most difficult part of the job was trying to manage tasks appropriately. Meaning, only so much time to finish a certain task before something else had priority. The best part of the job was always being challenged on a daily basis, the friends I made, and last but not least, the benefit of working for Fairmont as a company. The destinations benefit, let my wife and I travel and visit other Fairmont destinations for half price or more in some circumstances. Truly, this was one of the best parts of working for this company.
Points négatifsSome exceptionally long days, housing/staff accommodations.
Fairmont Resort is a wonderful place to live and visit. The job offers they have a varied and everchanging. The reason for this is because the management is weak and stupid. The heads of the company are great and personable but your average shift leaders are the problems. The majority of them live in the area and while they are die hard company people they will not listen to your suggestions and will constantly take shortcuts and create issues through incompetency. Fundamentally blame flows downhill and new hires will always take the flak from this expect yourself to be fired and rehired at the end of your probationary periods so as they can save the company money from having you get severance or job security. If you are there just to experience the mountains and live in the area and live pretty care free that all said and done the jobs are pretty typical and normal its a great location and the work isnt dangerous for the most part. Many people are great to work with however if any of the women leaders feel threatened by your skills, work ethic, or in the case of females your prettier than they are, expect to be the scapegoat for several of the petty old women. It didn't happen to me personally but I saw multiple people in tears because of some of those women.
- Poor and aggressive management.
Managers have been known to engage in verbal altercations with employees, play favoritism, and to cause employees to cry on numerous occasions. Certain managers will regularly lie and manipulate employees to benefit themselves. To receive assistance from any manager you will likely have to hunt them down (over email and phone) and, depending on the manager, you may need to explain the situation multiple times due to the manager not listening.
- Employees only matter on paper. Between June 2018 and October 2018 we took the Employee Engagement Survey (EES) twice due to the scores being too low the first time. Management took several actions in an attempt to improve our scores:
• After returning from taking the survey department managers tried to weasel information from their employees on what they said on the EES. A coworker said we needed new chairs and then got yelled at by our manager. Another manager was trying to find out what his subordinates were saying on the survey by pressuring them to gossip about their coworkers.
• During a morning meeting one Executive Director told her staff that if they are not happy working for the company then they should leave, according to her the company does not need or want any employee’s negative reviews.
• As a result of the low EES scores over summer, we had an all staff meeting where the Executive Hotel Manager said he had never had a hotel score so low and his superiors need him to
Backwards workplace/ worst corporate company I’ve worked for.
I worked in every f and b outlet there was. Staff is great to work with but executives and management are terrible. If you’re a good employee and you have a strong work ethic, this won’t be the place for you. They get rid of anyone with good ideas or who actually care and completely feed into anyone willing to do a little brown nosing but not their job. The hotel has fallen so far from where it was and there is NO money to help build it back up. If you are lazy and prefer a union mentality this is a great spot, and you can no show no call, commit first degree murder, you won’t get fired! Management isn’t backed up by HR so you’ll never get written up and if you just threaten to sue, they have absolutely no backbone and will let you walk all over them and keep your position. Cry babies gain the most here, and the rest of us get kicked to the curb. Above and beyond employees get shafted and if you work hard you’ll hardly get recognition or be promoted. The managerial turnover is ridiculous, maybe a year if your lucky, so you constantly have to regain trust and relationships, and then watch the new f/b director or manager come in and “change the uniforms” or “the place mats” again and fix absolutely nothing (True story.) HR is constantly changing job titles to squeeze more tasks and workloads into a low ball salary and cut down payroll costs, after which the pool of employment becomes smaller and we get inexperienced but cheap management that can’t handle the problems in the dep
Points positifsFairmont discounts, cafeteria food can be good periodically.
Points négatifsWeak Management, low employee moral, no back up
Management à l'ancienne par un encadrement promu en interne qui n'a pas la formation théorique au métier (aucune n'a de diplôme national spécifiquement au métier de Gouvernante), et exerce un management autocratique, usant pour certaines le harcèlement.
La "formation" à l'organisation très spécifique de cet hôtel de 600 chambres est pratiquement inexistante et vous entraîne irrémédiablement à faire des erreurs du à la pression du temps, à la méconnaissance des pratiques et une ambiance très toxique entretenue pour brider et casser les initiatives individuelles.
L'iniquité extraordinaire des charges de travail des FDC et des valets d'étage est telle que les rapports humains y sont particulièrement tendus, voir violent verbalement. Le nombre de chambres à contrôler est ubuesque : jusqu'à 70 chambres certains jours avec une pression permanente sur la qualité et le rendement. La surface de l'hôtel est telle que les déplacements génèrent des distances de marche jusqu'à 15 km certains jours.
Les méthodes de travail du service Housekeeping sont d'un autre âge et chronophages (pas d'outil de travail digital mais tout au papier) entraînant des erreurs et perte de temps.
L'encadrement ignore ce que le terme Boucle Qualité et ses actions signifient du fait de leur incompétence en matière de management. Ceci est à l'origine de l'impossibilité des progressions individuelles, des dysfonctionnements permanents du service, des résultats médiocres en termes de Qualité et d'un mal être
Hard place to work, long hours, and Arabs tend to not have much tact shall we say, like they would call me over (the exec chef) and say "get me coffee
I was shocked at first at the Arab way of doing things!! They want you to run before you can walk, but it taught me a lot, also the staff were completely multi-national, so that was challenging, I had to stop numerous fights in the kitchen!, But once they got used to me they would do anything for me. I'm not a chef who shouts and screams in the kitchen. I believe that when you start doing that you are no longer enjoying yourself, and then maybe its time to look at a new career! I love cooking, its my passion, I also always have my own little vegetable and herb garden wherever I am, that's another passion of mine, besides Soccer of course!! The problem with the place was too many chiefs and not enough Indians, I could hardly tell on a day to day basis who I reported to! But what I love about it was that I put in a lot of my own recipes, and often got called out to talk to the guests, which I love also. And the fact that my carrot cake became so famous that the Saudi royal family sent a plane out for it once a week!! I would love to send you some references and photos of my food, people tend to think that us south Africans are behind, but I was in the S.A chefs Olympics team where we came second to Australia!! It had a staff canteen, I learned international cuisine that I never thought I would, such as Nepalese! Management were confused and not focused, my co-workers were all of different nati0onalities which made it interesting, the hardest part of the job was being tired all
Points positifsMy own recipes on the menu, and actually train the staff on them, as training is my favourite part of the job, and then the satisfaction of seeing them produce MY idea, as good if not better than I did it myself!, But I'm not too proud to be upset about that, In fact I was proud that they had paid attention so well!!
Points négatifsI worked all the time, was in from about seven in the morning, and left at about 11pm, with one day off a week, the accommodation was appalling, and I never knew who I reported to from one daqy to the next.
Un clima organizacional agradable entre los colaboradores.
El día laboral empieza a las 17:00 horas para culminar a las 00:00 en este lanzo de tiempo se presentaba pendidos de cliente, en los que era de suma importancia atender en tiempo y forma. En muchas ocasiones los clientes se encontraban un poco molestos, debido a que el en cambio al cambio de turno se dejaba algunos pendientes para el nuevo turno, mientras que hay cliente esperaba que se le atendiera. Se otorgaba media hora de comida, la cual podía estar dada en el lapso de las 17:00-20:00, ya que es el horario en que el comedor estaba abierto.
Durante mi estancia en la empresa aprendí a atender los clientes de acuerdo a sus necesidades así como brindar información requerida. Por otra parte era de suma importancia la presentación personal ya que se nos exigía buena presentación debido a contacto directo con los clientes. La parte más interesante que desarrolle fue la forma de cómo tratar a un cliente molesto, y trabajar bajo presión puesto a que en algunas ocasiones se atendía a más de 50 clientes por día, y siempre se nos pedía tener el área de trabajo en orden así como reporta cualquier anomalía que pudiera causar problemas a mediano y largo plazo.
Era fundamental tener una buena comunicación con los compañeros de trabajo ya que en ocasiones se necesitaba de apoyo, tanto del departamento así como de otros departamentos, la comunicación debía de ser precisa y de momento, en caso de que el cliente tuviera una petición especial se daba seguimiento a su requerimiento. Por ot
Points positifsLa empresa te brindaba el servicio de transporte y comida.
Points négatifsEn ocasiones no daba tiempo para cenar.
Although this is a very beautiful, grand property, This is by far the most discriminatory, unprofessional, dishonest, and disorganized properties I’ve ever experienced working for. I was hired and had no proper training and orientation to the property! When asked about my lack of training, I was told it was due to business needs but colleagues that were hired around the same time I was, prior and after received training, a property tour and union handbook (which I never received until after going into my 4th month there)when I decided to ask. I received no explanation on any eligible benefits and how to take advantage of them. They forced me to stay over time and labeled it “mandatory overtime”(which was never discussed). Whenever the overnight agent called out for any reason, I began to notice that they only would enforce this “loose policy” with me and no one else. There were moments in which I couldn’t physically make it to work and was penalized and reprimanded for “shift abandonment.” The management team is extremely young and inexperienced and it shows in their inability to support the front end. During peak days, scheduled lunches are missed and no follow up with management is properly done to ensure every colleague is paid properly for missed or late breaks given that it is a union property. Their follow up work practices are extremely unethical. I’ve literally had personal items leave the work station in which I was only person working on and was told by management
Points positifsProperty discounts, free meals
Points négatifsInsensitive to work/life balance, poor company culture, “mandatory overtime”, improper and unethical training practices
In general I am responsible to know and understand fire regulations, alarm warnings, health and safety, appearance, dress, grooming , and Bar and Dining room layout. Highly responsible and accountable on Side Stands and Side Duties (Side Station location, Side Station use, Side Station par stocks, Side Station upkeen, Opening Duties, Duties during service, Closing Duties and Expectation). Responsible in Table Set-ups (polished silverware, polished glassware, polished chinaware, fresh flower centerpiece, candles around Bar, clean and filled cruets, Spotless and properly folded napkins and Bar set up for different dishes). Mainly responsible for Menus ( Wine List, Cocktail List, Beverage List, Prices between items in menu versus items entered in Micros system). Highly Accountable and responsible in Service (Common courtesy, Tray Service, Water Service, Wine Service, Tea and Coffee Service, Signature Services, Sequence of Service, Appropriate cutlery and chinaware changes for course, Communication and timing with co Bartender and Bar Server. Guest Service; follow telephone guidelines: telephone etiquette telephone verbiage, telephone operating procedures. Guest name recognition, signature statement, addressing guest, acknowledging special occasions and READ the guest. Execute suggestive selling/upselling modified orders and special orders/requests. Pay attention to guests with special needs; language challenges, children and highchairs, dietary requirements, allergies a
Assistant Front Office Manager | القاهرة | 1 avr. 2015
Kindly find below my daily tasks :
• Replace the FOM during his absence and deal with all FO operational aspects.
• Ensure that the daily tasks and duties of the whole team are executed, Standards, policies & procedures are adhered to.
• Guide and direct the Duty Managers team and address areas of strengths and weakness.
• Ensure that we develop our potential colleagues to be ready to take over the responsibility of managerial levels when available.
• Presenting weekly overview for all FO necessary operational issues and requirements.
• Direct & guide the team on how to develop their performance.
• Responsible for the weekly scheduling considering staff special requests.
• Ensure a proper coverage and supervision of the Front Office sections at all times.
• To be present in the reception or lobby during check-in and check-out time or any event and to socialize with guests, playing a Public Relations role.
• To ensure that all guests receive a warm welcome and that they enjoy their stay being offered the finest personal service.
• Acting as a representative of the Management when dealing with guest complaints.Managing any guest complaint in a professional manner, by resolving it and making sure the guest is satisfied, and recording it.
• Ensure that Guest History records are accurately maintained and all recurring guests are pre-registered.
• Ensure that all assigned and blocked rooms requiring special set-ups are accurately displayed in
Questions et réponses au sujet de l'entreprise Fairmont Hotels & Resorts
À quelle fréquence bénéficiiez-vous d'une augmentation de salaire chez Fairmont Hotels & Resorts?
Posée le 11 nov. 2022
Its depend on season
Réponse du 23 mai 2023
Réponse du 10 mai 2023
What should you wear to an interview at Fairmont Hotels & Resorts?
Posée le 17 janv. 2018
Face to face with a Personal conversation
Réponse du 15 mars 2022
White shirt and black trouser
Réponse du 15 mars 2022
What are the perks offered by Fairmont Hotels & Resorts?
Posée le 11 janv. 2018
Good quality products
Réponse du 27 sept. 2019
As per company Policy.
Réponse du 3 juin 2019
Comment se déroule le processus de promotion chez Fairmont Hotels & Resorts?
Posée le 11 nov. 2022
there isn’t one
Réponse du 19 avr. 2023
It is based on the amount of time you have been working with the company not based on skill or performance.
Réponse du 28 mars 2023
What are some tips for doing well in a interview?
Posée le 26 oct. 2017
Dress formally...I heard about one guy who had everything right, great resume, was about to be hired--but he wore jeans to third and "final" interview the hotel director was in...the director told other managers not to hire him because he wore jeans