BRETT JANIEC

During my time as a Customer Service Attendant I was responsible for a number of different areas! These included the Tavern, Arena and upstairs Bar.

What my tasks included there and on those days were the result of a number of different and/or special needs to be met by the client and implemented by us, the staff. These included setting up tray tables, dining room areas AND for corporate and their business partners, a number of special effects!

My tasks as a Customer Service Attendant extended to beyond a normal Food and Beverage Service, of running food and drinks, to integrating gaming console setup to those ordering from the booths!

I was also engaged in casually checking in board gaming members on the night that it was so assigned. At the Front Desk were a number of different items to be checked out for the guest and I was actively involved in being trained in this area before the end of my tenure!

As with all Housekeeping positions, the nature AND tenure of the room clean is divided by time per room. Included in this is a number of single, double and sometimes triple rooms, all of which Silk Hospitality had at their disposal.

In and around Sydney were dotted a number of different hotels and establishments all requiring the services of an Housekeeper.

In these roles, one was required to liase ABOVE and BEYOND the current standard, to Hotels attracting those of a 5 Star quality and calibre... To which, I prepared these rooms to the expectation which preceded it, among these were The Marriot, The Mercure, The Holiday Inn AND Crown Towers.

Team members were required to greet ANY incoming guest with the formal French salutation... This included any guest, coming in to or leaving their room AND as well, on a day to day basis, while cleaning. Here, the rooms were cleaned to a satisfactory 4.5 Star standard with the aid of a Caddy, to include miniaturised versions of ALL types of equipment, as well as the mop, to be updated on the nominated device, which included all possible options, including status changes. Many of the Double rooms needed a bit of extra time and as well, here, were the challenges of maintaining this standard to the delight of many who often came to stay. All of the Housekeeping duties were done alone at this venue!

My Housekeeping career began at the Ibis Hotel in World Square where the rooms were to be upheld and maintained to a 3 Star standard or level. An added protection of OXIVIR was needed, as this took place during the time of COVID and I remain, to this day, very pleased with the standard I have maintained.

The status, nature and CONDITION of the room clean was made available to me by having the necessary arrangement, prepared AND finalised, as per the number of arrivals and departures, with all available materials on my trolley... This was done in pairs to a standard, minimum time frame.

Qantas, to this day, has the enviable reputation of having its lounges deliberately attended to and monitored by staff within various zones. These include the Business and Club Lounges, with Lounge Booths designating these areas in the First Lounge. A daily roster of duties, such as cleaning the coffee machines, changing the milk and among other things, ordering coffee through the Skip App, as well as preparing fruit for the morning shift are all required. People such as Nicole Kidman, Grant Denyer AND Hugo Weaving all appeared on my shifts, although taking photos was a strict faux pas! The lounges and their equipment were to be maintained to a very high standard, which I brought, fresh from my time in London, as well as the usual, clearing, cleaning and resetting of tables!

Of course, working for the various locations AND through an agency CAN only be one of the perks but of being a part of Supply Group, I was successful in gaining a rota at Tower Bridge’s Hilton, whereby I was employed as successful Conference and Events Steward. To be a master of the buffet required incredible skill AND in mastering this (200 Pax) I was a gifted team leader, before being offered a permanent role within the hotel… Given to understand the nature of compliments, what could be higher than being given one, direct to the Hilton website! Whilst still only a member of the agency to which the Hotel responded with an offer.

The Melbourne Cricket Ground, one of Australia’s sporting icons, was where I learnt to pour beer (At the Heineken Lounge) and to this day, remains a source for many of the patrons and corporate sponsors. Here I learned the valuable art of working in a team, preparing MANY of the menu items to the satisfaction of my supervisors AND having the distinct pleasure of liasing with the guest, as host, to determine the menu items, evaluate on the time required AND to prepare ahead of schedule, any extra items, requests or special dietary items... During this fun time of the game, the pies came out hot and ice-creams were always a delight, many of the guests coming at the behest of their friends who worked for a sponsor at the stadium.