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  • Posted: Sep 15, 2022
    Deadline: Not specified
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    Marriott International is a leading global lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. The company operates and fran...
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    Server - Banquets

    Position Summary

    • Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.
    • Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts.
    • Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
    • Ensure courses are cleared and tables are properly crumbed.
    • Respond to and try to fulfill any special banquet event arrangements.
    • Replenish buffet items to ensure consistency and freshness in presentation.
    • Monitor tableware to ensure it is presentable to guests. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Bus tables by removing and separating tableware, plateware, glassware, and flatware.
    • Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and 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, and thank guests with genuine appreciation. Speak with others using clear and professional language.
    • Support team to reach common goals. Ensure adherence to quality 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 and objects weighing in excess of 75 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
    • Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
    • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
    • Perform other reasonable job duties as requested.

    Requirement

    • Candidates should possess relevant qualifications.

    go to method of application »

    Cook

    Responsibilities

    • 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.

    go to method of application »

    Executive Chef I

    Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

    CANDIDATE PROFILE

    Education and Experience

    High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

    CORE WORK ACTIVITIES

    Leading Kitchen Operations for Property

    • Leads kitchen management team.
    • Provides direction for all day-to-day operations.
    • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Serving as a role model to demonstrate appropriate behaviors.
    • Ensures property policies are administered fairly and consistently.
    • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Demonstrate new cooking techniques and equipment to staff.

    Setting and Maintaining Goals for Culinary Function and Activities

    • Develops and implements guidelines and control procedures for purchasing and receiving areas.
    • Establishes goals including performance goals, budget goals, team goals, etc.
    • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
    • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
    • Participates in the budgeting process for areas of responsibility.
    • Knows and implements the brand's safety standards.

    Ensuring Culinary Standards and Responsibilities are Met

    • Provides direction for menu development.
    • Monitors the quality of raw and cooked food products to ensure that standards are met.
    • Determines how food should be presented, and create decorative food displays.
    • Recognizes superior quality products, presentations and flavor.
    • Ensures compliance with food handling and sanitation standards.
    • Follows proper handling and right temperature of all food products.
    • Ensures employees maintain required food handling and sanitation certifications.
    • Maintains purchasing, receiving and food storage standards.
    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

    Ensuring Exceptional Customer Service

    • Provides and supports service behaviors 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.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Responds to and handles guest problems and complaints.
    • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
    • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

    Managing and Conducting Human Resource Activities

    • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
    • Ensures employees are treated fairly and equitably.
    • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
    • Administers the performance appraisal process for direct report managers.
    • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
    • Observes service behaviors of employees and provides feedback to individuals and or managers.
    • Manages employee progressive discipline procedures for areas of responsibility.
    • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

    Additional Responsibilities

    • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
    • Analyzes information and evaluating results to choose the best solution and solve problems.

    go to method of application »

    Driver-Lead

    POSITION SUMMARY

    • Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy.
    • Document all trips prior to the start of and at the conclusion of each trip.
    • Transport guests to/from assigned destinations using property vehicle.
    • Park vehicle in designated location when not in use. Inspect property vehicles for damage and cleanliness.
    • Check tire pressure and fluid levels for property vehicle and refuel as necessary.
    • Document all vehicle incidents (i.e., damages, accidents) and provide reports of incidents to manager/supervisor.
    • Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. 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.
    • Anticipate and address guests’ service needs.
    • Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette.
    • Develop and maintain positive working relationships with others.
    • Ensure adherence to quality expectations and standards; identify, recommend, and implement new ways to increase organizational quality.
    • Read and visually verify information in a variety of formats (e.g., small print).
    • Visually inspect tools, equipment, or machines (e.g., to identify defects). Move at a speed required to respond to work situations (e.g., run, walk, jog).
    • 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 and objects weighing in excess of 75 pounds with assistance.
    • Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
    • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
    • Perform other reasonable job duties as requested by Supervisors.

    go to method of application »

    Manager, Training

    Job Number: 22137429
    Job Category: Human Resources
    Position Type Management

    Job Summary

    • Helps drive company values and philosophy and ensures all training and development activities are strategically linked to the organization’s mission and vision.
    • Works with property leadership team to identify and address employee and organizational development needs.
    • The position is responsible for ensuring effective training is in place to enable the achievement of desired business results.
    • Training programs focus on a variety of topics, including product knowledge, company philosophy, and customer service and leadership skills.
    • Conducts needs assessments, designs and develops training programs and facilitates the delivery of both custom and corporate training programs.
    • Measures the effectiveness of training to ensure a return on investment.

    Core Work Activities
    Administering Employee Training Programs:

    • Promotes and informs employees about all training programs.
    • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
    • Helps employees identify specific behaviors that will contribute to service excellence.
    • Ensures employees receive on-going training to understand guest expectations.
    • Uses effective training methods to ensure employees have a good understanding of guest satisfaction and can demonstrate guest satisfaction skills.
    • Meets with training cadre on a regular basis to support training efforts.
    • Observes service behaviors of employees and provides feedback to individuals and/or managers.

    Evaluating Training Programs Effectiveness:

    • Monitors enrollment and attendance at training classes.
    • Meets regularly with participants to assess progress and address concerns.
    • Partners with operational leaders to assess if employees demonstrate effective technical and leadership skills.
    • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
    • Measures transfer of learning from training courses to the operation.
    • Ensures adult learning principles are incorporated into training programs.

    Developing Training Program Plans and Budgets:

    • Ensures all training and development activities (department specific and general property training) are strategically linked to the organization’s mission and vision.
    • Identifies performance gaps and works with managers to develop and implement appropriate training to improve performance.
    • Makes any necessary adjustments to training methodology and/or re-trains as appropriate.
    • Aligns current training and development programs to effectively impact key business indicators.
    • Establishes guidelines so employees understand expectations and parameters.
    • Develops specific training to improve service performance.
    • Drives brand values and philosophy in all training and development activities.
    • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

    Managing Training Budgets:

    • Participates in the development of the Training budget as required.
    • Manages budget in alignment with Human Resources and property financial goals.
    • Manages department controllable expenses to achieve or exceed budgeted goals.
    • Utilizes P-card if appropriate to control and monitor departmental expenditures.

    Candidate Profile
    Education and Experience:

    • 2-year Degree from an accredited University in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the human resources or related professional area; certified trainer.

    OR

    • 4-year Bachelor's Degree in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; certified trainer; no work experience required.

    go to method of application »

    Accounting Officer

    Job Number: 22157175
    Location: Benin City, Edo
    Position Type: Non-Management
    Job Category: Finance & Accounting

    Position Summary

    • Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
    • Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information.
    • Transmit information or documents using a computer. Maintain accurate electronic spreadsheets for financial and accounting data.
    • Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables.
    • Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.
    • Post requisitions and document selection activities. Ensure accurate maintenance of all employee records and files. Maintain confidentiality and security of employee and property records, files, and information.
    • Regularly coordinate employee celebrations.
    • Follow all company policies and procedures; ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers.
    • Address service needs in a professional, positive, and timely manner. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones and emails using appropriate etiquette.
    • Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
    • Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
    • Perform other reasonable job duties as requested.

    Method of Application

    Use the link(s) below to apply on company website.

     

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