Jobs at Marriott International, Inc.

Position Summary

• Transport guests to/from assigned destinations using property vehicle.
• Document all trips prior to the start of and at the conclusion of each trip.
• Park vehicle in designated location when not in use. Inspect property vehicles for damage and cleanliness.
• Check tire pressure and fluid levels for property vehicle, and refuel as necessary.
• Notify appropriate personnel of any vehicle maintenance needs. Document all vehicle incidents (i.e., damages, accidents) and provide reports of incidents to manager/supervisor.
• Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak with others using clear and professional language; exchange information with other employees using electronic devices (e.g., pagers and two-way radios, email).
• Develop and maintain positive working relationships with others.
• Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Move at a speed required to respond to work situations (e.g., run, walk, jog).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Perform other reasonable job duties as requested by Supervisors.

Requirement

• Candidates should possess relevant qualifications.

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Position Summary

• Respond promptly to requests from guests and other departments. Fill cart with supplies and transport cart to assigned area.
• Enter guest rooms following procedures for gaining access and ensuring vacancy before entering.
• Replace guest amenities and supplies in rooms.
• Replace dirty linens and terry with clean items. Make beds and fold terry.
• Clean bathrooms. Remove trash, dirty linen, and room service items.
• Check that all appliances are present in the room and in working order.
• Straighten desk items, furniture, and appliances. Dust, polish, and remove marks from walls and furnishings.
• Vacuum carpets and performs floor care duties (e.g., in guest rooms and hallway).
• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Support team to reach common goals.
• Ensure adherence to quality expectations and standards.
• Move, lift, carry, and place objects weighing less than or equal to 25 pounds without assistance and in excess of 25 pounds with assistance.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Stand, sit, kneel, or walk for an extended period across an entire work shift.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Perform other reasonable job duties as requested by Supervisors.

Requirement

• Ability to push and pull a loaded housekeeping cart and other work-related equipment over sloping and uneven surfaces.

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Job Summary

• Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works with team to improve guest and employee satisfaction while maintaining the operating budget.
• Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met:

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
• Communications production needs to key personnel.
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Assumes duties of the Sous Chef in his/her absence.
• Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals:

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Candidate Profile
Education and Experience:

• High School Diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.    OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

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Job Summary

• Accountable for overall success of the daily kitchen operations.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maintaining the operating budget.
• Supervises all kitchen areas to ensure a consistent, high quality product is produced.
• Responsible for guiding and developing staff including direct reports.
• Must ensure sanitation and food standards are achieved.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Candidate Profile

• High School Diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area       OR
• 2 year Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.