Latest Vacancies at Marriott International

Job Number: 21017967
Location: Ikot Ekpene, Akwa Ibom
Job Category: Food and Beverage & Culinary
Brand: Four Points
Schedule: Full-Time
Position Type: Non-Management

Position Summary

• Prepare plate and platter presentations for banquets. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Prepare and cook food. Weigh, measure, and mix ingredients.
• Wash and peel fresh fruits and vegetables.
• Monitor food quality while preparing food and throughout the day.
• Test foods to determine if they have been cooked sufficiently.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Set-up and break down work station.
• Check and ensure the correctness of the temperature of appliances and food.

Responsibilities

• 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.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs.
• Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; support team to reach common goals.
• Ensure adherence to quality expectations and standards. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time.
• 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.

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Job Number: 21026165
Location: Ikot Ekpene, Akwa Ibom
Job Category: Food and Beverage & Culinary
Brand: Four Points
Schedule: Full-Time
Position Type: Non-Management

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.

Responsibilities

• 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.

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Job Number: 21084172
Job Category: Housekeeping & Laundry
Brand: Sheraton Hotels & Resorts
Position Type: Management

Job Summary

• Responsible for the daily shift operations of Housekeeping, Recreation/Health Club and, if applicable, Laundry.
• Directs and works with employees to ensure property guestrooms, public space and employee areas are clean and well maintained.
• Completes inspections and holds people accountable for corrective action.
• Position assists in ensuring guest and employee satisfaction while maintaining the operating budget.

Core Work Activities
Managing Housekeeping Operations:

• Ensures guest room status is communicated to the Front Desk in a timely and efficient manner.
• Works effectively with the Engineering department on guestroom maintenance needs.
• Supervises the property general cleaning schedule.
• Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments.
• Inventories stock to ensure adequate supplies.
• Supervises daily Housekeeping shift operations and ensures compliance with all housekeeping policies, standards and procedures.
• Assists in the ordering of guestroom supplies, cleaning supplies and uniforms.
• Supports and supervises an effective inspection program for all guestrooms and public space.
• Communicates areas that need attention to staff and follows up to ensure understanding.
• Ensures all employees have proper supplies, equipment and uniforms.

Managing Departmental Costs:

• Participates in the management of the department’s controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Ensuring Exceptional Customer Service:

• Responds to and handles guest problems and complaints.
• Strives to improve service performance.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Conducting Human Resources Activities:

• Participates as needed in the investigation of employee accidents.
• Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Ensures employees understand expectations and parameters.
• Ensures property 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.
• Observes service behaviors of employees and provides feedback to individuals.
• Uses all available on the job training tools to train new room attendants and provide follow-up training as necessary.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Assists as needed in the interviewing and hiring of employee team members with the appropriate skills.
• Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
• Participates in employee progressive discipline procedures.

Candidate Profile
Education and Experience:

• High School Diploma or GED; 2 years experience in the housekeeping or related professional area.

OR

• 2-year Degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.

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Job Number: 21091939

Job Category: Food and Beverage & Culinary
Brand: Marriott Hotels Resorts
Schedule: Full-Time
Position Type: Non-Management

Position Summary

• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
• Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
• Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.
• Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures.
• Monitor the quality of food prepared and portions served throughout shift.

Responsibilities

• Follow all company policies and procedures, including safety and security; report 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 and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others and support team to reach common goals.
• Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

Critical Tasks
Safety and Security:

• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures:

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Follow company and department policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Communication:

• Speak to guests and co-workers using clear, appropriate and professional language.
• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
• Talk with and listen to other employees to effectively exchange information.

Working with Others:

• Support all co-workers and treat them with dignity and respect.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance / Quality Improvement:

• Comply with quality assurance expectations and standards.

Physical Tasks:

• 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.
• Move over sloping, uneven, or slippery surfaces.

General Kitchen:

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

Sanitation and Maintenance:

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment:

• Use baking tools (for example, rolling pin, dough scraper, biscuit and dumpling cutters, sifter) to prepare baked foods.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

Food Preparation:

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
• Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.

Set-up:

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Preferred Qualifications
Education:

• High School Diploma / G.E.D. equivalent

Related Work Experience:

• Less than 1- year related work experience

Supervisory Experience:

• No supervisory experience is required

Critical Competencies
Analytical Skills:

• Arithmetic Computation

Interpersonal Skills:

• Team Work
• Diversity Relations

Personal Attributes:

• Presentation
• Safety Orientation
• Dependability
• Positive Demeanor
• Integrity

Physical Abilities:

• Hand-Eye Coordination
• Stamina
• Physical Strength
• Agility
• Visual Acuity
• Manual Dexterity

Stock and Inventory:

• Food Storage and Rotation

Equipment and Tools:

• Kitchen Measurement Tools

Basic Cookery:

• Recipe
• Mixing Skills
• Measurement
• Bakery Procedures