Jobs at Marriott International, Inc.

Job Responsibilities

• Greet persons entering the office, determine nature and purpose of visit, and direct/escort to destination. 
• Open, read, and prepare answers to routine letters. 
• Locate and attach appropriate files to incoming correspondence requiring replies. Take and distribute meeting minutes to appropriate individuals. Handle and distribute incoming and outgoing mail. 
• Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc. 
• Transmit information or documents using a computer, mail, or facsimile machine. Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software. 
• Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests. 
• Operate standard office equipment other than computers such as telephone, typewriter, fax, photocopier, calculator, and electronic peripherals. 
• Document and communicate all guest requests/complaints to appropriate personnel.
• Follow all company policies and procedures, ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. 
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. 
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette. 
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. 
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. 
• Perform other reasonable job duties as requested by Supervisors.

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Job Summary

• Responsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. 
• Strives to ensure guest and employee satisfaction while maintaining the operating budget. 
• Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. 
• Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Core Work Activities
Managing Bar/Lounge Operations:

• Implements agreed upon beverage policy and procedures throughout the property.
• Manages in compliance with all local, state and Federal beverage and liquor laws.
• Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
• Monitors adherence to all liquor control policies and procedures.
• Attends pre- and post-convention meetings as needed to understand group needs
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Manages to achieve or exceed budgeted goals.
• Ensures compliance with all Bar/Lounge policies, standards and procedures.
• Maintains food handling and sanitation standards.
• Manages inventories according to budget and business levels.
• Assists with developing menus and promotions as necessary.

Leading Bar/Lounge Team:

• Trains staff on liquor control policies and procedures.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures employees understand expectations and parameters.
• Communicates critical information to the Bar/Lounge staff regarding each event.
• Ensuring Exceptional Customer Service:
• Provides excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds effectively to guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Provides feedback to individuals in an effort to improve service performance.
• Reviews comment cards and guest satisfaction results with employees.

Managing Human Resource Activities:

• Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
• Participates in the development and implementation of corrective action plans.

Requirements 

Education and Experience:

• High School Diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

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Job Summary

• Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and experience that is memorable and unique. 
• Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. 
• They are empowered to move about their space and do what needs to be done. 
• Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.
• No matter what position you are in, there are a few things that are critical to success – creating a safe work place, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. 
• Guest Experience Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance). 
• Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each and every time.

Requirements

• Education: High School Diploma or G.E.D. equivalent.
• Related Work Experience: No related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None.

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Job Summary

• The Kitchen Steward is responsible for maintaining cleanliness, hygiene, and sanitation standards in all kitchen and food preparation areas.
• The role supports kitchen operations by ensuring that all utensils, equipment, crockery, cutlery, and workspaces are clean, organized, and ready for use.

Key Responsibilities
Cleaning and Sanitation:

• Wash and sanitize dishes, glassware, cutlery, pots, pans, and kitchen utensils.
• Clean kitchen equipment, workstations, floors, walls, and storage areas.
• Ensure all kitchen areas comply with food safety and hygiene regulations.
• Empty trash bins and dispose of waste according to established procedures.
• Maintain cleanliness of staff dining and back-of-house areas where applicable.

Equipment Handling:

• Operate dishwashing machines and other cleaning equipment safely.
• Ensure all cleaning equipment is properly maintained and stored after use.
• Report any damaged or malfunctioning equipment to the supervisor.

Support to Kitchen Operations:

• Assist in receiving and storing food and non-food supplies.
• Transport clean equipment and utensils to designated areas.
• Support kitchen staff during busy periods by ensuring a steady supply of clean utensils and equipment.
• Assist with setting up and breaking down kitchen workstations when required.

Health, Safety, and Compliance:

• Follow all hotel and company health and safety procedures.
• Use cleaning chemicals safely and according to manufacturer instructions.
• Wear appropriate personal protective equipment (PPE) at all times.
• Participate in safety, hygiene, and operational training programs.

Requirements

• Interested candidates should possess an FSLC qualification with 1 - 2 years experience.

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Summary

• A Chef de Partie (CDP), also known as a station chef or line cook supervisor, is responsible for managing a specific section of a kitchen (such as grill, pastry, sauce, fish, or vegetable station) and ensuring high-quality food preparation and service.

Key Responsibilities

• Prepare, cook, and present dishes according to recipes and quality standards.
• Manage and oversee a designated kitchen section.
• Ensure ingredients are properly stored, prepared, and available for service.
• Supervise and train junior kitchen staff, such as commis chefs.
• Maintain food hygiene, sanitation, and safety standards.
• Monitor portion control and minimize food waste.
• Assist in menu planning and recipe development.
• Check food quality and presentation before service.
• Coordinate with other kitchen sections to ensure smooth operations.
• Report equipment issues and kitchen supply needs to senior chefs.

Skills and Qualifications

• Culinary certification or Diploma (preferred by many employers).
• Proven experience in a professional kitchen.
• Strong culinary skills and knowledge of cooking techniques.
• Ability to work under pressure in a fast-paced environment.
• Leadership and team-management abilities.
• Knowledge of food safety and HACCP standards.
• Good time-management and organizational skills.

Reporting Structure:

• A Chef de Partie typically reports to the Sous Chef and Head Chef (Executive Chef) and supervises Commis Chefs and kitchen assistants within their section.