Hyatt Regency Chicago Work Values

Daily Duties at Hyatt Regency Chicago :

Responsible for maintaining the quality and standards of the Conference Services Department Floor Operations, with focus on scheduling, accuracy per program agenda, and efficient execution/guidance through pop-up meetings and events needs. This is a meeting that all of the sudden hapenes and there was no information on it that is what a pop up is and they happen every day all the time. Oversees the event execution of property wide events by acting as a resource for the assigned Meeting Planner and vendor(s) recording event progress and success and supporting the efforts of the evening Conference Services staff. When the client wants to change things around in the set up, they must first go through the proper chanel. They contact the meeting planer and then the planner gets us. The way we support the planner is by being on call 100 percent of the time and being scean on the floor. We are the popular guy in school when it comes to the events of a hotel, because the way a hotel makes money to live is through their banquet space. That hotel has 2019 rooms and 250,000 sq ft of meeting space. When would turn the space 4 times in a day sometimes, we are setting around 1 million sq ft of space. ESSENTIAL FUNCTIONS: Oversees the evening (and sometimes the daytime/weekend/flexible) activities of the Conference Setup Supervisor(s), Conference Setup Attendants, and Special Events property wide events. A 6am day starts at 4:30am. I would get to the hotel by 4:30am and walk the meeting room space first, this would take about 45 mins to an hr just depends on what is going on that day, also there are two towers in this hotel. Then get back to the office by 6am to do a pre shift with any where from 12 guys to upwards of 30. First we would run down if any rooms still have to be set or finished up. When I say finished up I mean details in the room being finished such as a vacume, adding pens to the settings or paper pads, candie dishes and such. Then we would run down the times that the rooms are to start because there are rooms that might go off before others, and the ones that start first need to have the water pitchers ready to go at least 30 mins before the meeting is to start. This pre shift usally takes about 15 mins. So then we will split the guys in 2 groups 1 per each tower. Also each group has a supervisor, and what I would do is let the supervisor assign where he wants smaller teams to work on durning the day. So now it is about 6:30am and the teams are starting to do work, well now the meeting planers start to come in and walk their space. They will be calling my and my supervisors to make changes as well to, because the clients want this moved around. This could be anything from he function to start later or maybe not at all, maybe the whole room set to be changed by adding an extra 40 chairs in 30 mins or by taking 400 away in 15 min. Also there is the banquets staff and their managers and captians. The captians would get there around 3 or 4 am depends on when the meals are to go off. They might have coffee breaks to set up and food fucntions to set up. We are in charge of their buffet tables to set up. We would recive a list the day before from their managers saying how many tables they would need for the next day and what kind of tables or sizes. Some tables are longer or short as we as some tables are diferent sizes. So the buffet table list that we would get from the managers the night before, the captians would never agree with and would always want to change the table count or the whole food set up, so they would have to call us first. The reason this is, is because the hotel in the city is all union so a banquet server wont touch a table because it is not in their job title to do that. So now it is 9am, and now the managers from sales and the depertment heads start to come in. Now they start to walk the floor and then talk to the client and look around. Then they will start to call us because they see things that we could be also working on the same day as well too. this will go on till about 10am, then they have their meetings to go to. At 9 is when the guys would have thei 15 min break per their union contract, so then I would be on the floor double checking things in the meeting space. After 9;15 they are back on the floor and start getting ready for events later on in the day. What I mean by this is they start to prp what they can and get the tables and chairs in place that we will need them for room turns or the 2nd shift. We might have to get an extra 500 chairs from the east tower to the west tower or bring an extra 200 72 in round tables from the west tower to the east tower. Now it is let say 11 am. Time for meetings with department heads, these could take from, 30 mins to maybe an hr. While this is going on we have to be doing refreshes in the rooms, this means replacing waters, candies, taking out garbage, fixing the room up while the group is on a break. Just depends on the day really, sometimes you will have a room that is 50,000 st feet that will end, and then that room might have air walls in it. What a air wall is are portable walls, that you can divided a room with. So we might have to break the room into upwards of 5 sepreate rooms in 30 mins before the next event go on. then when theos events are done say in an hr turn it back to one large room. This is a normal day in what my position was to do. So now it is noon and the 2nd shift guys start to show up and hang in the cafe. Also the 1st shift guys will take lunch around 1130 or 1230 for 30 mins. When this is done I would try to be on the floor at this time. To check the clients, the rooms, the meeting planners, getting info for the next days, making sure the room sets have the right counts for the next day and so on. Also every 20 mins each day I would be on the floor for at least 230 mins checking on things. Making myself be seen around the hotel from the lobby to the front desk to the kitchens to the sales office. So each hour of my day I would spend it as so 20 mins in the office and then between 30 and 40 on the floor. Ok so back to the day now it is 130 and first shift is almost done. 2nd shift starts at 2pm on the dot too. This shift is usally a little more guys on it. If there were 30 on the first shift, then on the 2nd there might be 40. The reason for this is the 2nd shift are younger and a little harder to work with. They are at the ages of 21 to 55. Where first shift are between 28 to 55. THe reason there is such a difference is because the first shift are for people with higher senority. The 2nd shift want to get to the first shift but the only way that can happen is if some one leaves the hotel from a higher seniority position. This means then everyone behind the guy who leaves all climb the ladder since it is a union and the seniority is the key factor. The hire date per person sets where they fall into seniority. When 2nd shift stats we have a pre shift talk about what is going on in the hotel for that day and also talk about what is all ready set for the next day and what needs to be still set. Last we talk about what is preped for the next day and what still needs to be prepped. Now it is 215 and I split the guys up between the 2 towers, and let them go to work and now I go to another meeting. This meeting last aging anywhere from 30 to 45 mins. it is just to catch up on the day and see how things are going in food and beverage across the board. and then they would talk about what is going on for the rest of the week and so on. So by this time it is 3pm and now I have lunch for 15 to 20 mins as well in the office or the cafe. when I get back to the office around 4 our admin who gets there at 8am is about ready to be done for her day. she does the paper work in the office durning the day and pre pares what we call our dailys for the next 2 days out, also checks for any changes that may happen, trying to see whazt sales is going to do and how they want to change rooms, food, counts of people, start times and end times. SHe has to have these done by around 4 to bring them to the printer by then because depending on what is going on that day it could take a little while to get these back for the next 2 days. A daile is all the information we would use to the next 2 days for our set up, from times, kind of set up, if there are food functions in the room, what time room turns are to happen and so on. She will leave around 5 pm and then I will go and get the paper work around 5pm. the guys will then be called saying I have the dailys for them and I will go and give it to them. My day is almost done now as well too here. Before I would leave I would do the payroll that is on the computer program time savers. to make suer that their punches are all entered and corect, from their start times, end times and break times. The last part of my day would be to check on the guys and see how the rooms are doing on both sides of the hotels. Also there would be another assistant manager in the hotel he would get there at noon and stay with the guys till their shift was done for the 2nd shift. he would be in charge of them after I would to leave and same with myself if I got there after he was there I wold be in charge of them after he left. We also have a manager and he would be there 5 days a week. How it worked out when we were all there is the manager would get there in the morning by 4 am if not eariler and stay till 5 pm or so. Then me and the other manager would split the guys for the 2nd shift and take our teams to the tower that we would work on for the 2nd shift. So say I would take my 15 guys to the east town and we would work on that one for the night. 2nd shift ends at 1030 pm and I wouls stay till about 1130pm when I would be on the 2nd shift. When there would be a 3rd shift I would get in there at 5pm and my team would be gettin gin at 6pm. the third shift is because some events ran past 1030 so we would come in to get things ready to go over night. the shift would end at 330am as well too. I did 4 of them at the hotel they are very hard to do. There is no one there from sales after 6 for the most part and the meeting planers are gone around after 8 so it is nicer, but harder because you are playing beat the clock. Usally the team consists of mayeb 15 people. So you really cant split them up. What we would do then is this, if we came in at 6pm the 2nd shift is there till 1030 and say there are 40 people there still. So with out 15 we make 55 total. We all would go through all the rooms we could in the time we had but we would also have at least 6 people preping for the stuff we would have to do at night. so when 1030 would hit then we have everythign we need to be preped and ready to go. the reason so much can be done there in that hotel is because we have the computer programs to see what is going on in the spaces very closly. we could look and pull reports that were correct for the next few days, so when we would have a room that was not being used for the next 2 days we would try to set it if there was something in there for the 3rd day. we would always try to work at least 3 days a head of time that is what all the shifts would do there is if we could it would be to work 3 days a head of the day we were on. Assist the Conference Floor Manager with the management and coordination of event set-up, breakdown, and transition of all meeting rooms/function space per Program Agenda and other scheduled activity. Maintain departmental Standards, ensuring Conference Set-Up team's adherence to these established policies. Create and maintain a training program corresponding to most updated departmental procedures. Maintain contact with clients, ensuring all programmatic needs are serviced and they are feeling comfortable about their event(s). Maintain effective communication and strong relationships with those managed, the Conference Services Department, guests, and all property departments. Act as a friendly resource. Assist with production of room set diagrams, adhering to Conference Services standards, supporting distribution timelines, and acting as a great partner to AV production. Screen, interview, select, and train CSA staff and supervisors. Assist Conference Floor Manager with scheduling, reviewing employee hours worked, and operating in Timesaver payroll computer system. Regularly review and assess department operation, promptly addressing employee challenges and documenting/coaching employee shortcomings and successes as necessary. Daily challenges would be lcalls off, keeping positive employee relatships as well as proper relatships with managers and clients, vacation time, seniority accuracy, woring with the union and mangment relatship, keeping proper inventory on equipment from tables and chairs to duct tap and door stops, cleaning procedures for the rooms and then re training new hires on the corect room set up procedures and how to handle issues with guest and managers. I was working toward the point where each person in the department would be able to act to a point as a supervisor. I wanted to be able to team anyone with anyone and they would be fine with the work they were given. that was my long term goal there. My reasoning for this was because then they would know the feeling of the supervisor role and when the supervisor might not be there I could count on anyone to jump in and help out. It would also give them pride in their job knowing that they could be a vital part of the team, and it did not matter if you were there for 15 year or 6 months they all had an equal share in the team as a hole. Determine work schedule and assist Conference Floor Manager in delegation of duties and tasks. Meet with Meeting Planner(s) and Special Events Manager regularly to prepare for events Execute property wide and special events, ensuring all planned elements of the program are carried out flawlessly and pop-ups are dealt with in a prompt and appropriate manner. Regularly attend preparatory meetings to include, but not limited to BEO meeting, pre-cons, CS Operations, shift meetings. Ensure successful vendor experience, remaining mindful of asset protection initiatives. Document and hold vendors accountable for any damages or sub-standard performance. Provide timely feedback on success level of events, advising if alternate event arrangements should be made in the future. Ensure and enforce procedures and policies ensuring safe, healthy, and productive workplace. Participate as a team player with all departments. Act as a leader and a role model to 80 direct employees, but want to hold this for all the departments as well too. Perform other job functions as necessary to ensure property and company goals and guest expectations are exceeded. Was able to work in the largest hotel in the Hyatt comapny because of the previous experience I have had at my other positions as well as the fact that I have worked in severaly other Hyatts. It shows that I am very flexable and I can operate in many different environemtns and under the huge pressure of the department I was in.

What they like about Hyatt Regency Chicago :

Working in an organization that is technologically advanced, creative, and innovative is critical in your assessment of hiring companies. Less important to you are stability of the organization, the length of time an organization has been in business, and the business' plans for the future. You prefer a fast-moving company that will take risks to achieve its goals and objectives. The length of time the company has been in business is irrelevant. Maintaining status quo is unnecessary. You thrive on change, uncertainty and the upside of potential business risks, especially those associated with innovation. Stability for the long haul is not nearly as important as is working in an atmosphere that is charged with a sense of urgency and constant change.

Tags

Motivational, Creative, Out of the box thinker, Team Work, Networking, Corporate Trainer, Trainer, Human Resources, Training Specialist

Skills

P&L responsibilities, Presentation, Ecommerce Strategy and digital marketing channels optimization - SEO, SEM, email, affiliates - for high-profile accounts., Technology Solutions, Sales Support, Software Implementation, Requirements Analysis & Specification, Leadership , Delphi is a program that lets us look up events for clients. , Squrial s a program for assigning servers to sections and what not in a resturant , Time Saver is a payroll system that helps control punches of employees and is also helps with vacation and sick days as well too.

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