Marriott International Employee Reviews & Ratings

I personally feel more night employees at my specific locations is required

Bad time, bad management sometimes

Shift can be difficult, especially when you have small children.

On very busy days, especially weddings, expect front desk to call for spills, vomit, etc. It can also be hard to enter the bathrooms to clean if they're very crowded. Also, it depends on who you work with. Sometimes, when you finish your shift, you will have coworkers that will yell at you because the lobby isn't perfect, even though they know it's busy.

Certain things could just be an email.

- low pay - no room for growth - bad management

Manager at time was disorganized

Some Markets have Arrogent Market Leaders.

But if something does go wrong do not expect help. Many times not getting a response to a problem until I was already off

- long hours, early hours of the morning sometimes

Not all teams have exiting work

Inexperienced management Overlook current employees and hire from outside instead of promoting

Mismanagement , Toxic culture , no value for employees

employee perks not ad great

Very busy and little direction. Unsociable hours

No support during night shift for escalations

slow progression. can be hard customer service

Off days not Regular coz it has montly 6/7 days off system

management does not protect their employees

There is a lot to learn when you first join,

Can't use your benefits as the majority of the year is blacked out. They are not communicating with each other.we are told one thing by one supervisor and differ by another. They do not care about their employees like they say they do

schedule based on seniority and seasonal

None that i came across

Can be hard to get promoted in certain properties unless willing to relocate

Very toxic and racist management HR and management they just love to crush low level employees and if you are from minority you will be crushed with job that aren’t in your contract

Most of the time, the job and expectations are draining

Pay could be higher, management can be too like a clique sometimes.

I don't really see any. Busy when it's high season maybe?

Nothing to make note of

Constant micromanagement, constant focus on the minor things you're doing wrong rather than celebrating all that you do right and bottom line revenue generation.

Not great pay, benefits were okay

No career progression because everyone was there for decades and they wouldn’t create new opportunities for ambitious people

Nothing as such as it's all depends on your senior manager

Lack of advancement, low pay

They need to focus more on the well-being of team members.

Things really fell apart under new leadership. There was a lot of disorganization, no clear goals, and constant changes that felt rushed and out of touch. Communication dropped off completely, and we were often left guessing what was going on or what was expected. It felt like the people making decisions didn’t take the time to understand the teams actually doing the work. Longtime employees were brushed aside with no real recognition, and all the years of loyalty suddenly felt meaningless. Morale took a big hit, the pay was horrible for the amount of work and pressure we dealt with, and it just didn’t feel like the company cared anymore.

Compensation is not industry best

The culture of hospitality is to work until everywhere is helped, but if the demand of all associates starting on-time so that they can tap-out their team-members who have been working for 8+ hours. Guest facing jobs are exhausting!

work under pressure many workloads

1. High Initial Cost Buying a dishwasher can be expensive, especially high-end or energy-efficient models. Installation and potential plumbing modifications add to the upfront cost. 2. Energy and Water Use Older models can use a lot of electricity and water. Even efficient models use more resources than hand-washing small loads. 3. Maintenance and Repairs Dishwashers can break down, requiring costly repairs. Filters and jets need regular cleaning to avoid clogs and smells. 4. Not All Items Are Dishwasher-Safe Items like wooden utensils, cast iron, non-stick pans, and fine china may get damaged. You’ll still have to hand-wash certain things. 5. Cycle Times Can Be Long Normal or eco cycles can take 2–4 hours, which is longer than hand-washing. Quick cycles use more energy and may not clean as well. 6. Detergent Residue Improper rinsing or wrong detergent can leave spots or residue on dishes. 7. Takes Up Space Not ideal for small kitchens or apartments with limited cabinet/counter space. 8. Noise Some models can be noisy, especially older or cheaper ones. 9. You Still Have to Load and Unload It doesn’t eliminate manual work completely. Poor loading can lead to dishes not getting clean.

no con to mention at all

Long hours and low pay per hour

Sleeping schedule, lack of work/personal life balance

No flexibility; work life balance

Compensation could be higher, we just went through a massive reorg so a lot of the processes are messy

Cons would be the fact that they do work you at times til you want to pull your hair out, or if you are at an airport property and a storm comes in.... You'd better pray for help, they will get an influx of cancelled flights and short staff.

Salary below the market average

Excellent environment with great leaders to work with

too much pressure. lack of manpower

Work life can be hard as times because hotels are open 24/7