Jobs at Marriott International, Inc.

Receive and stage merchandise by department, mark appropriately for placement in facility, and deliver merchandise to appropriate department. Stack received merchandise on pallets or carts. Complete requisition forms for inventory and supplies. Notify manager/supervisor of low stock levels in a timely manner. Receive deliveries, store perishables properly, and rotate stock. Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots. Refuse acceptance of damaged, unacceptable, or incorrect items. Adhere to food safety and handling policies and procedures across all food-related areas. Organize, clean, and sanitize all refrigerators and freezers, floors, food equipment, and drains. Remove empty pallets, cardboard, and trash and place in proper storage areas.

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. Speak to guests and co-workers using clear, appropriate and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). 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. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

• 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

• Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen.
• Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.
• Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met:

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities:

• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program.
• Conducts training when appropriate.
• Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals:

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service:

• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.

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.

Additional Responsibilities:

• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.

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Responsible for hotel laundry daily operations and services. Position directs and works with employees to wash, dry and iron linen for both guest rooms and Food and Beverage/Culinary Department within existing time constraints. Maintains a safe and clean work environment. Position strives to ensure guest and employee satisfaction while maximizing the department financial performance.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 2 years experience in the laundry, housekeeping, or related professional area.

CORE WORK ACTIVITIES 

Managing Department Operations and Budgets

• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supervising and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Ensures consistent workflow to minimize peaks and valleys in production.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Supervises daily Laundry shift operations and ensures compliance with all policies, standards and procedures.
• Ordering and managing necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.

Orders cleaning supplies and uniforms within budget.

• Understands the impact of department’s operations on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
• Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
• Works effectively with the Engineering department on Laundry equipment maintenance needs.
• Participates in departmental meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Operates all department equipment as necessary and reports malfunctions.
• Develops, maintains and uses effective back-up plans for breakdowns.
• Evaluates and implements new techniques, supplies and equipment.

Leading Discipline Teams

• Ensuring and maintaining the productivity level of employees.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Providing and Ensuring Exceptional Customer Service

• Providing services that are above and beyond for customer satisfaction and retention.
• Improving 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.
• Empowers employees to provide excellent customer service.

Managing and Conducting Human Resources Activities

• Ensuring employee success and event success recognitions are taking place in all shifts.
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Recruiting, interviewing, selecting, hiring, and promoting employees in the organization.
• Supervises staffing levels to ensure that operational needs and financial objectives are met.
• Effectively schedules employees to business demands and tracks employee time and attendance.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Manages employee progressive discipline procedures.
• Manages the employee performance appraisal process.
• Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Celebrates successes and publicly recognizes the contributions of team members; ensures employee recognition is taking place on all shifts.