Latest Jobs at Marriott International, Inc.

Job Summary

• Contributes general knowledge and skill in technology to provide first-and some second-level support including break-fix (repairs, installations, maintenance of systems) for designated property/properties. Generally works within well-established guidelines to complete routine tasks. Responsible for performing repairs, installations, and maintenance for property-based systems with a particular area. Has knowledge of sophisticated technology equipment/processes.

CANDIDATE PROFILE

Education And Experience

Required:

• High school diploma or GED; 2-4 years experience in the Information Technology or related professional area.

OR

• 2-year degree from an accredited university in Business Administration, Information Technology, or related major; 2 years experience or related professional area.

Preferred:

• System-related professional certifications desired.

CORE WORK ACTIVITIES
Managing Technology Needs within Budget Targets

• Assists and/or provides input to IT Leadership for CAPEX and department operating budgets based on anticipated IT projects and property support/needs requirements.
• Confirms that property/properties are in compliance with appropriate Marriott International Policies (MIPs) and Information Security Manuals (ISMs). Implements solutions as directed to resolve discrepancies.
• Places equipment orders as directed relating to personal computers, telecommunications, local servers/networks; processes invoices for their property/properties.
• Conducts periodic inventories of applications and hardware; prepares reports as requested.
• Confirms that technology assets are secured.
• Complies with technology-related vendor contracts.

Building and Sustaining Relationships with Customers

• Writes and presents proposals, analyses, project plans, cost models, etc. in written and/or oral formats.
• Provides customer service to associates at dedicated property/properties.
• Responds to inquiries from customers/vendors/peer group.
• Provides detailed status reports as requested.

Verifying Client Technology Needs are Met

• Assists in disaster recovery and business continuity as it relates to technology.
• Provides technical guidance.
• Escalates support for all Marriott approved technology solutions (i.e. mobility devices, GPNS) and Request Center Processes.
• Supports guest and associate internet access requirements.
• Escalates problems as appropriate through direct supervisor, CLS IT Field and/or Marriott IT resources.
• Images desktops, installs new software applications, applies patches, maps drives to appropriate server/network.
• Moves/adds/changes PCs/peripherals; migrating data when necessary.
• Performs routine desktop backup as scheduled or directed.
• Provides end-user support.
• Confirms technology security (i.e. encryption, patch deployment) and technology compliance (i.e. Quarterly ID Audits, MAARK1) measures are in place.
• Supports unit infrastructure (servers, switches, router, APs etc.) and engages appropriate MI IT and/or Vendor resources.
• Assists in creating and maintaining secure server environment. Performs server backups and routine preventative maintenance.
• Pulls through support for corporate, regional and property initiatives.

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Job Summary

• Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

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

Developing and Maintaining Budgets

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

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Job Overview

• This position is responsible for all catering operations, including all kitchen, restaurant, beverage and room service operations. Monitor guest and employee satisfaction, maintain standards and meet or exceed financial goals. Demonstrate knowledge and mastery of all applicable catering laws and regulations. Development and implementation of a business plan for catering.

Jobseeker profile

Education and experience requirements

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

Or

• Two-year degree in catering services management, hotel and restaurant management, hotel management, business administration or a related specialisation at an accredited university; 2 years' work experience in catering, kitchen or a related specialist area.

Core work activities

• Establish and maintain budgets
• Develop and manage all financial, employee engagement and guest satisfaction plans and actions for the catering sector.
• Cost management positive indicators to keep kitchens and restaurants running.
• Use the budget to understand financial goals.

Leads the catering team

• Managing the catering sector (excluding catering sales).
• Supervise and manage employees. Manage all day-to-day operations. Fully understand the position of the employee in order to perform their duties when the employee is absent from work.
• Use interpersonal and communication skills to guide, influence and encourage others; advocate for sound financial/business decisions; demonstrate honesty/integrity; lead by example.
• Supervise all kitchen, restaurant, beverage and room service operations.
• Create and foster a hotel environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for service.
• Excellent customer service for all employees.
• Respond quickly and proactively to staff concerns.
• Offers a learning climate focused on continuous improvement.
• Active coaching and counselling for team members.
• Encourage and build mutual trust, respect and cooperation among team members.
• Ensure and maintain employee productivity levels.
• Setting specific objectives and programmes so that work is prioritized, organised and completed.
• Provide leadership, vision and direction to bring sectoral objectives together and give priority consideration in an efficient and effective manner.
• Set clear expectations for employees and team leaders and ensure appropriate rewards are offered when expectations are exceeded.

Ensuring excellent customer service

• Excellent customer service.
• Respond quickly and proactively to guest concerns.
• Understand the brand’s service culture.
• Ensure all employees, team leaders and managers understand the brand’s service culture.
• Set service expectations for all guests, from the inside and outside.
• Be responsible for the guest's complaint/problem until it has been resolved, or has been resolved by the appropriate manager or employee.
• Ensure all ballrooms meet standards and exceed guests' expectations.
• Offer service that goes beyond expectations, achieves customer satisfaction and keeps guests.
• Improve the quality of service by communicating and assisting individuals to understand guest needs and providing guidance, feedback and personal coaching when needed.
• Setting an example, demonstrating appropriate behaviour.
• Manage day-to-day operations, ensure quality and standards, and meet customer expectations every day.

Manage and carry out Human resources activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Timely performance appraisal.
• Advancing fair treatment commitments and open door policies.
• Identify the developmental needs of others and guide, tutor or otherwise help others to improve their knowledge or skills.
• Identify the educational needs of others, develop formal education or training programs or courses, and teach or mentor others.
• Develop action plans based on employee engagement and guest satisfaction results to respond to areas of need and expand strengths.

Other RESPONSIBILITIES

• Compliance with all company accounting procedures. 
• Providing information to supervisors, colleagues and subordinates by telephone, in writing, by e-mail or in person.
• Analyze information and evaluate results to select the best solution and solve the problem.
• Ensuring effective departmental communication and information systems through logs, departmental meetings and hotel meetings.

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Position Summary

• Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• 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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None