Latest Jobs at Marriott International, Inc.

Position Summary

• Inspect guest rooms, public areas, pool, etc. after being cleaned by Housekeeper to ensure quality standards. Run sold room reports, verify room status, determine discrepant rooms, prioritize room cleaning, and update status of departing guest rooms. Assist Housekeeping management in managing daily activities. Act as a liaison to coordinate the efforts of Housekeeping, Engineering, Front Office, and Laundry. Document and resolve issues with discrepant rooms with the Front Desk. Prepare, distribute, and communicate changes in room assignments. Communicate issues to next shift. Complete required paperwork.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. 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. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, and place objects weighing less than or equal to 55 pounds without assistance and in excess of 55 pounds with assistance. Ability to push and pull a loaded housekeeping cart and other work-related machinery over sloping and uneven surfaces. 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. Enter and locate work-related information using computers and/or point of sale systems. Read and visually verify information in a variety of formats (e.g., small print). Perform other reasonable job duties as requested by Supervisors.

Preferred Qualification

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: At least 1 year of supervisory experience.
• License or Certification: None

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Position Summary

• Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Preferred Qualification

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

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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.

CANDIDATE PROFILE

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.

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.

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Position Summary

• Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service 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 workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time.

Preferred Qualifications

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: Less than 1 year related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

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Voyage is available in the following disciplines in Lagos, Nigeria:

• Accounting & Finance
• Culinary
• Room Operations

The experience you’ll gain

• Voyage participants learn by doing! You’ll be fully immersed in the day-to-day operations of a hotel.  If accepted into this elite program, you will:
• Cultivate customer relationships
• Be a champion for innovation within the organization
• Get exposure to managing projects & people
• Improve processes & pitch new initiatives through your Voyage project
• Take on special projects that will draw upon all your training

Destination: Marriott leadership

• You’ll participate in management meetings and collaborate with Voyage participants worldwide. You’ll be expected to solve challenges, as well as offer ideas and innovative solutions. You will also have an opportunity to provide feedback on your curriculum and have an impact on future Voyage hires’ experiences. After graduation, you’ll be well-prepared to pursue your passion and take on new challenges. Many program graduates are ready to step into a Marriott supervisory or entry-level management role right away, because the program has provided a foundation for future leadership.

Ready to embark?

• To become a Voyage participant, you must have graduated from a university or hotel school within the past year. Other qualifications include:
• Bachelors degree or equivalent higher level education required (Associates degree acceptable for Culinary)
• Superior critical-thinking & interpersonal communication skills
• The ability to foster relationships & work collaboratively
• The ability to self-manage & be a self-starter
• A real desire for personal & professional growth
• Work authorization in the country you apply
• Those currently enrolled in a college/university with an expected graduation date within 12 months of the date of application may also be considered.

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Job overview

• Responsible for the overall success of the daily operation of the kitchen. Demonstrate cooking skills through personal tasks, while leading employees and managing all catering-related functions. Efforts to continuously improve the satisfaction of guests and employees while maintaining the operating budget. Supervise all kitchen areas to ensure consistent quality products. Responsible for guiding and training employees, including direct subordinates. It must be ensured that hygiene and food standards are met.

Job seeker profile

Educational and empirical requirements

• High school diploma or high school equivalent (GED); 4 years of work experience in kitchen, catering or related professional fields.

or

• Obtain a two-year degree in cooking, hotel and restaurant management or related majors at an accredited university; 2 years of work experience in the kitchen, catering or related professional fields.

Core work activities

• Ensure that cooking standards and responsibilities are met
• Manage kitchen shift operations and ensure compliance with all catering policies, standards and procedures.
• Estimate daily meal preparation needs every week, and communicate meal preparation needs to kitchen staff every day.
• Assist the executive chef to handle all kitchen operations and prepare meals.
• Prepare and cook regularly or prepare and cook various types of food for special guests or occasions.
• Develop, design or create new applications, ideas, relationships, systems or products, including artistic contributions.
• Assist in determining how dishes should be presented ⁇ and display decorative cuisine.
• Maintain standards for food procurement, reception and storage.
• Ensure compliance with food handling and hygiene standards.
• Perform all duties of kitchen managers and employees when necessary.
• Recognize high-quality products, displays and flavors.
• Ensure compliance with all applicable laws and regulations.
• Follow the appropriate treatment method and temperature for all foods.
• Operate and maintain all department equipment and report failures.
• Check the quality of cooked food to ensure compliance with standards.
• Lead kitchen operation
• Supervise and coordinate the activities of meal preparation chefs and staff.
• Lead shifts while making food in person and executing requests according to required specifications.
• Use interpersonal relationships and communication skills to guide, influence, and encourage others; conduct sound financial/business decisions; show honesty/integrity; lead by example.
• Encourage and establish mutual trust, respect and cooperation among team members.
• Set an example and demonstrate appropriate behavior.
• Maintain the efficiency level of employees.
• Ensure employees understand expectations and factors.
• Establish and maintain open collaborative relationships with employees and ensure that employees do the same within the team.
• Ensure that hotel policies are implemented fairly and consistently.
• Communicate performance expectations based on job descriptions for each position.
• Recognize successful performance and achieve expected results.
• Ensure excellent customer service
• Provide services that exceed expectations, achieve customer satisfaction and retain guests.
• Manage daily operations, ensure quality and standards, and meet customer expectations every day.
• Set a positive example for customer relationships.
• Authorize employees to provide excellent customer service.
• Interact with guests and get feedback on product quality and service level.
• Handle guest issues and complaints.
• Maintain cooking goals
• Achieve and exceed goals, including performance goals, budget goals, and team goals.
• Formulate specific goals and plans to give priority to, organize and complete work.
• Use the labor management system to effectively arrange business needs and keep up with ⁇ employee time and attendance.
• Training employee safety procedures.
• Manage and carry out human resources activities
• Identify the development needs of others, and guide, tutor or otherwise help others improve their knowledge or skills.
• Through communication and assistance to individuals to understand the needs of guests, and provide guidance, feedback and personal tutoring when needed to improve the quality of services.
• Participate in the employee performance evaluation process and provide feedback as needed.
• Bring questions to the attention of department managers and human resources departments when necessary.

Other responsibilities

• Provide information to supervisors, colleagues and subordinates by phone, in writing, email or in person.
• Analyze information and evaluation results to select the best solution and solve the problem.
• Attend and participate in all relevant meetings.

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