Waiter and Barman (Former Employee) – Leamington Spa, Warwickshire – 11 September 2018
Company paid very poorly. There was a reasonable reward scheme, but it was withdrawn to save company money! Very poor work/life balance. Very hard to study when working several back to back split shifts! Enjoyed serving guests
Commis chef and moved onto pastry chef (Former Employee) – London, Greater London – 9 September 2018
Never again ...they don’t value there’s staff ...irrespective how long you have been in service ...company value targets for profit ...I would not recommend this company to anyone ....they treat you like a lemon ,they squeeze you like a lemon and then get rid of you.
Guest Service Associate (Front Desk / Concierge) (Current Employee) – Hayes, Greater London – 4 September 2018
* I always enjoy working with my colleagues * Learned lot customer relations skills and gained various sector experience * Management is supportiive * Workplace culture is systematic * Hardest part is when you have to handle complicated guests * Every moment but when all meet for any events
this was the job I started working when I first move to surrey. I was working as a housekeeper full time and I was pregnant then. I met good people but it was hard because cleaning its always hard. I enjoyed working at the bar because it was always busy, there was always something to do. the manager was great, I was good friends with everyone as well.
Reception (Former Employee) – Liverpool, Merseyside – 7 August 2018
Worked here for a short number of months in which a typical day at work would include jobs that you weren't supposed to do aswell as being shouted at several different mangers despite not being anything to do with them.
The General Manager is great and upon meeting him and talking a few times, I genuinely feel like he cares for the company and the "associates" however this is where the caring stops as the general manager on reception are terrible, unfair and don't care this also applies to the f&b team and also HR who are unaware of simple tasks such as getting address correctly.
The most enjoyable part of the job was guests however would advise going to another hotel, as they'd be able to provide guests in which you can actually please rather than be restricted at every opportunity by attempting to do your job correctly.
The other members of staff are mostly great and friendly, despite certain members who go out their way to make your life miserable.
Pay, Marriott as a company value employees
Liverpool Marriott don't care after the induction, Unsociable hours, Harsh working environment
Senior Chef de Partie (Current Employee) – Preston, Lancashire – 26 July 2018
When working in a kitchen you know your going to be hot and busy 99% of the day but to find a company who looks after you is a rare find more training available,They truly look after there and would recommend anyone who want to have a life and be looked after try and get a job in the establishment theres a reason it the biggest hotel group in the world
Food and Beverage Supervisor (Former Employee) – Restaurant – 29 June 2018
This is a fairly busy hotel with plenty of job opportunities. I worked in food and beverage. I found the casual staff treated unfairly. Often turning into work to discover their shifts had been cancelled and management had forgot to tell them. You can progress fairly easily due to the large turnover in staff, but it is largely based on if management like you personally rather than your ability to work.
Lots of opportunities
Did have managemnrt in f and b that played favourite
Leisure Club Associate (Former Employee) – Birmingham – 10 June 2018
worked in a leisure club my job was to maintain the upkeep and running of the facility on a daily basis this was including taking bookings for a health Spa dealing with walk in customers taking calls selling gym memberships carrying out regular pool checks and looking after the gym pool Jacuzzi and steam room area as well as maintaining a high standard of cleanliness through the facility.
Barista (Former Employee) – Edinburgh – 5 June 2018
I only worked at the Marroit for one month learning how to make coffee, but the month I was there I learned a lot, the staff and managers were very caring and considerate and I’d be happy to work there again