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Hyatt Employee Reviews for Food and Beverage Manager
Food and Beverage Manager85 reviews
Found 85 reviews matching the searchSee all 9,514 reviews
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Work-life balanceMinimum 50 hours a week for managersPay & benefitsGreat pay. Minimum for the hotel was about $15 an hourJob security and advancementAmazing growth and development. Went from front desk agent to supervisor to manager all within 3 years.CultureSuper fast paced but if you are good at customer service then you will go far!OverallI loved Hyatt and I would have been there forever if I hadn’t gotten laid off from COVID-19. I was able to move up quickly and they truly showed care for their employees.
Working in hospitality, most know the work is tough and the hours are not ideal especially when you’re a manager. Hyatt was my first hotel industry career and I loved everyone I worked with. I was looking for more advancement but was unable to achieve the role desired due to working at a small property.
Work life balance
In Hotel industry, I learned lot about food and beverages. varieties of cultural foods, different types of wine as per region, grapes and soils. I also learned more about customer service by interacting with different nationalities customers. You learn about the culture and behaviors which help us to give better service to customer.
Poor management. Do not honor seniority. Poor management and compensation. Human Resources management is very poor. Reverse discrimination. Food and beverage executives are very poor and unexperienced.
Long hours, poor management, no honor for long term employees. Age discrimination
One of the largest convention hotels in North America. You work hard and put in long hours but the reward of a successful day/week/year are worth the time you put in. Areas of growth are everywhere and Hyatt promotes a culture of training and preparing managers for their next roll.
Was the Banquet manager there, so had a lot of fun working in a newly remodled hotel. Unique that it was in the airport of the actual terminal. Had some good career movement as i was able to start working in restaurants as I had historically been in banquets,