• Current Jobs at Marriott International

  • Posted on: 25 July, 2016 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.

    Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members.

    Director of Marketing Communications & PR

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • The Director of Marketing Communications is responsible for the planning, direction, control, and coordination of all communication activities, with an emphasis on public relations.
    • Promotes and maintains good communications in order to enhance the prestigious image of the hotel and by doing so contributes to the revenues of the hotel.

    Core Work Activities
    Managing Marketing Communications Activities:

    • Develops an annual communications plan with specific goals and budgets as outlined in the hotel's marketing plan/communications manual. Prepares working plans to achieve goals and ensures the communications team is fully briefed on goals and progress.
    • Compares actual achievements against goals on a regular basis and takes corrective action.
    • Assists the DOM in the planning of all mailing activities, and oversees their execution.
    • Ensures that the corporate ID manual is kept up-to-date and implemented as appropriate.
    • Prepares on a timely basis the monthly sales & marketing “communications” report.
    • Supervises and directs photography for advertising, collateral and public relations purposes in liaison with the DOM, the advertising agency and the field marketing department at corporate office.
    • Ensures the department has a comprehensive master slide/photo/CD library for all advertising, collateral and public relations activities, and regularly sends these to corporate office for the image library.
    • Supervises operations of the in-house art department.
    • Monitors activities of competitor hotels and trends within the industry.

    Managing Public Relations Activities:

    • Acts as official spokesperson for the hotel when appropriate and responds to all media requests within 24 hours.
    • Compiles and maintains a comprehensive list of media contacts and manages them as per the media account management system. Delegates assigned accounts to communications staff as appropriate but takes full responsibility for the key media by maintaining and developing close relationships
    • Prepares press releases for appropriate targeted media, locally, regionally and internationally.
    • Works closely with the corporate and international press offices on developing story angles.
    • Plays a key role in community and government relations as well as VIP handling.
    • Secures opportunities, directs and attends hotel sponsored events, and develops targeted partner relationships.
    • Creates and organizes press promotional activities.
    • Participates in the press events/trips organized by the regional PR offices as required.
    • Conducts press blitzes when appropriate.
    • Ensures press kit information is comprehensive and kept up-to-date.

    Managing Advertising Activities:

    • Works with the DOM and advertising agency on the rooms and food & beverage tactical advertising campaigns' creative and media plans.
    • Maximizes advertising budget by ensuring that the hotel's creative message and media activities are consistent with the advertising of sister hotels and the company group advertising.
    • Ensures that the advertising creative is in synergy with the company, projecting a consistent and quality message.
    • Reviews the hotel's market segmentation and other appropriate marketing reports to ensure that the media scheduling matches those segments.
    • Monitors and maintains media schedules as well as prompt settlement of accounts.

    Managing Direct Marketing Activities:

    • Takes an integrated approach to DM activities, ensuring a consistent and quality image is projected.
    • Assists the DOM in the planning, implementation and tracking of electronic marketing activities.
    • Maintains budget control.

    Manages Collateral:

    • Coordinates and executes production of all printed materials, with assistance of advertising agencies, following the specifications stipulated in the corporate ID manual.
    • Ensures hotel information is updated regularly on the internet/intranet.
    • Supervises the production and quality of all displays and temporary signage in hotel public areas.
    • Supervises and budgets for quality gift items as appropriate. Ensures correct usage of hotel logo on gift items as stipulated in corporate ID manual.
    • Supervises the in-house graphic designer and/or print shop.

    Candidate Profile
    Education and Experience:

    • High school diploma or GED; 4 years experience in the sales and marketing, guest services, front desk, or related professional area.

    OR

    • 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 2 years experience in the sales and marketing or related professional area.

    go to method of application »

    Assistant Banquet Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards.
    • Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes.
    • Responsible for managing financial and administrative duties.

    Core Work Activities
    Supporting Management of Department Operations and Inventories:

    • Manages departmental inventories and assets including par levels and maintenance of equipment.
    • Conducts monthly department meetings with the Banquet captains and employees.
    • Maintains attendance log for banquet employees.
    • Maintains and enforces established sanitation levels.
    • Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.).
    • Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
    • Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs).
    • Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
    • Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
    • Schedules banquet service staff to forecast and service standards, while maximizing profits.

    Participating in and Leading Banquet Teams:

    • Attends and participates in all pertinent meetings.
    • Leads shifts and actively participates in the servicing of events.
    • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.

    Providing and Ensuring Exceptional Customer Service:

    • Sets a positive example 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.
    • Strives to improve service performance.
    • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
    • Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.

    Conducting Human Resources Activities:

    • Interviews and hires Banquet captains and employees with appropriate skills.
    • Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
    • Ensures employees understand expectations and parameters.
    • Observes service behaviors of employees and provides feedback to individuals.
    • Reviews comment cards and guest satisfaction results with employees.
    • Participates in the development and implementation of corrective action plans.
    • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

    Candidate Profile
    Education and Experience:

    • High School Diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.

    go to method of application »

    Duty/Night Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation.
    • Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis.
    • Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk.
    • Position directs and works with managers and employees to carry out procedures ensuring an efficient check in and check out process.
    • Ensures guest and employee satisfaction and maximizes the financial performance of the department.

    Core Work Activities
    Maintaining Guest Services and Front Desk Goals:

    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
    • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
    • Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.
    • Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed goals.

    Supporting Management of Front Desk Team:

    • 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 building mutual trust, respect, and cooperation among team members.
    • Serving as a role model to demonstrate appropriate behaviors.
    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Supervises all areas of the Front Office in the absence of the Front Office or Assistant Front Office Manager.

    Ensuring Exceptional Customer Service:

    • 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.
    • Responds to and handles guest problems and complaints.
    • Sets a positive example for guest relations.
    • Empowers employees to provide excellent customer service.
    • Observes service behaviors of employees and provides feedback to individuals.
    • Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction.
    • Ensures employees understand customer service expectations and parameters.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

    Managing Projects and Policies:

    • Implements the customer recognition/service program, communicating and ensuring the process.
    • Trains staff and monitors adherence to all credit policies and procedures to reduce bad debts and rebates.
    • Supervises same day selling procedures to maximize room revenue and control property occupancy.
    • Supervises daily Front Desk shift operations and ensures compliance with all policies, standards and procedures.
    • 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.

    Supporting Human Resource Activities:

    • Supports the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
    • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Brings issues concerning employee satisfaction to the attention of the department manager and Human Resources.
    • 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.

    Additional Responsibilities:

    • Provides information to 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.
    • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
    • Performs all duties at the Front Desk as necessary.
    • Runs Front Desk shifts whenever necessary.
    • Participates in departmental meetings and continually communicates a clear and consistent message regarding the Front Desk goals to produce desired results.

    Candidate Profile
    Education and Experience

    • High school diploma or GED; 2 years experience in the guest services, front desk, 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.

    go to method of application »

    Front Office Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place.
    • You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Responsible for all front office functions and staff.
    • Areas of responsibility include Bell Staff, Switchboard Operations, Guest Services/Front Desk and Retail/Gift Shop, as applicable.
    • As a department head, directs and works with managers and employees to successfully execute all front office operations, including guest arrival and departure procedures.
    • Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.

    Core Work Activities
    Leading Guest Services Team:

    • 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.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Ensures recognition of employees is taking place across areas of responsibility.
    • Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
    • Celebrates successes and publicly recognizes the contributions of team members.

    Maintaining Guest Services and Front Desk Goals:

    • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Keeps Front Office team focused on the critical components of operations to drive guest satisfaction and the desired financial results.
    • Conducts department meetings and continually communicates a clear and consistent message regarding the Front Office goals to produce desired results.
    • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
    • Understands the impact of Front Office operations on the Rooms area and overall property financial goals.
    • Manages department controllable expenses to achieve or exceed budgeted goals.

    Managing Projects and Policies:

    • Ensures compliance with all Front Office policies, standards and procedures.
    • 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.

    Ensuring Exceptional Customer Service:

    • 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.
    • Supervises and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
    • Acts as the “Service Champion” for the Front Office and creates a positive atmosphere for guest relations.
    • Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
    • Strives to improve service performance.
    • Empowers employees to provide excellent customer service.
    • Ensures that all Front Office areas have an atmosphere that is conducive to the overall guest experience.
    • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
    • Responds to and handles guest problems and complaints.
    • Observes service behaviors of employees and provides feedback to individuals and/or managers.

    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.
    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Establishes challenging, realistic and obtainable goals to guide operation and performance.
    • Solicits employee feedback, utilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Ensures employees are treated fairly and equitably.
    • Manages employee progressive discipline procedures for Front Office Staff.
    • Administers the performance appraisal process for direct report managers.
    • Interviews and hires managers and hourly employee team members with the appropriate skills and in a timely manner to meet the business needs of the operation.

    Additional Responsibilities

    • Provides information to 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.
    • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
    • Identifies and analyzes Front Office operational challenges and facilitates the development of solutions to prevent reoccurrence.

    Candidate Profile
    Education and Experience:

    • High school diploma or GED; 4 years experience in the guest services, front desk, or related professional area.

    OR

    • 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration or related major; 2 years experience in the guest services, front desk, or related professional area.

    go to method of application »

    Sales Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • The position is accountable for proactively soliciting and handling sales opportunities.
    • Ensures business is turned over properly and in a timely fashion for proper service delivery.
    • Assists in leading all day-to-day activities related to sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.

    Core Work Activities
    Building Successful Relationships that Generate Sales Opportunities:

    • Works collaboratively with off-property sales channels to ensure sales efforts are coordinated, complementary and not duplicative.
    • Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc.
    • Develops relationships within community to strengthen and expand customer base for sales opportunities.
    • Manages and develops relationships with key internal and external stakeholders.
    • Provides accurate, complete and effective turnover to Event Management.

    Managing Sales Activities:

    • Participates in sales calls with members of sales team to acquire new business and/or close on business.
    • Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).

    Using Knowledge of Market Trends and Target Customer Information to Maximize Revenue:

    • Identifies new business to achieve personal and location revenue goals.
    • Understands the overall market - competitors' strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.
    • Closes the best opportunities for the location based on market conditions and location needs.
    • Gains understanding of the location's primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution.

    Providing Exceptional Customer Service:

    • Supports the company's service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience.
    • Services our customers in order to grow share of the account.
    • Executes and supports the company's customer service standards.
    • Provides excellent customer service consistent with the daily service basics of the company.
    • Sets a positive example for guest relations.
    • Interacts with guests to obtain feedback on product quality and service levels.

    Candidate Profile
    Education and Experience:

    • 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area.

    Or

    • 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.

    go to method of application »

    Restaurant Manager - All Day Dining

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Areas of responsibility include Restaurants/Bars and Room Service, if applicable.
    • Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
    • Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
    • Determines training needed to accomplish goals, then implements plan.

    Core Work Activities
    Managing Day-to-Day Operations:

    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
    • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

    Leading Food and Beverage Team:

    • 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.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Ensures and maintains the productivity level of employees.
    • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
    • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
    • Ensures compliance with all applicable laws and regulations.
    • Ensures compliance with food handling and sanitation standards.
    • Ensures staff understands local, state and Federal liquor laws.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Establishes guidelines so employees understand expectations and parameters.
    • Monitors alcohol beverage service in compliance with local laws.

    Ensuring Exceptional Customer Service:

    • 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.
    • Manages day-to-day operations, ensures the quality, standards and meets 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.
    • Empowers employees to provide excellent customer service.
    • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
    • Handles guest problems and complaints.
    • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
    • Ensures corrective action is taken to continuously improve service results.
    • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
    • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

    Managing and Conducting Human Resource Activities:

    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
    • Ensures employees are treated fairly and equitably. Strives to improve employee retention.
    • Ensures employees receive on-going training to understand guest expectations.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Strives to improve service performance.
    • Ensures recognition is taking place across areas of responsibility.

    Additional Responsibilities

    • Provides information to 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.
    • Assists servers and hosts on the floor during meal periods and high demand times.
    • Recognizes good quality products and presentations.
    • Supervises daily shift operations in absence of Assistant Restaurant Manager.
    • Oversees the financial aspects of the department including purchasing and payment of invoices.

    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.

    go to method of application »

    Hygiene Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation.
    • Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    go to method of application »

    Laundry Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • 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.

    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.

    Candidate Profile
    Education and Experience:

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

    go to method of application »

    Assistant Director of Housekeeping

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Entry level management position that focuses on supporting the day-to-day activities in Housekeeping, Recreation/Health Club and Laundry, if applicable.
    • Position works with employees to clean and maintain guestrooms and public space.
    • 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 and Budgets:

    • Ensures knowledge and understanding of OSHA regulations are up to date.
    • Oversees all lost and found procedures.
    • 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.
    • Ensures guest room status is communicated to the Front Desk in a timely and efficient manner.
    • Works effectively with the Engineering department on guest room maintenance needs.
    • Understands and complies with loss prevention policies and procedures.
    • Ensures all employees have proper supplies, equipment and uniforms.
    • Assists in supervising an effective inspection program for all guestrooms and public space.
    • Manages linen inventory and guest supplies and assists in the ordering of supplies as necessary.
    • Supervises Housekeeping and all related areas in the absence of the Director of Services or Housekeeping Manager.
    • Observes service behaviors of employees and provides feedback to individuals; continuously strives to improve service performance.

    Ensuring Exceptional Customer Service:

    • Handles guest problems and complaints seeking assistance from supervisor as necessary.
    • Assists in the review of comment cards and guest satisfaction results with employees.
    • Sets a positive example for guest relations.

    Candidate Profile
    Education and Experience:

    • High school diploma or GED; 1 year 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.
    • +

    go to method of application »

    Sales Manager (EBC)

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation.
    • Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Leads and manages activities related to the sales functions for properties within region with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives.
    • Achieves personal booking goals and makes recommendations on booking goals of direct reports.

    Core Work Activities
    Driving Sales Opportunities to Maximize Revenue:

    • Conducts targeted account research to determine potential.
    • Solicits and qualifies existing and new accounts whose business opportunities meet company criteria.
    • Identifies, qualifies and solicits new group business to achieve personal revenue goals, while maintaining brand integrity.
    • Understands competitors' strengths and weaknesses, and knows how to sell against them.
    • Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals).
    • Recommends booking goals for sales team members for properties within region.
    • Participates in sales calls with members of sales team to acquire new business and/or close on business.
    • Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).

    Analyzing & Reporting on Sales and Financial Data:

    • Analyzes market information by using sales systems and implements strategy to achieve financial room and catering goals for each property.
    • Assists Revenue Management with completing accurate six period projections.
    • Reviews sales and catering guest satisfaction results to identify areas of improvement.

    Ensuring Exceptional Customer Service:

    • Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction.
    • Executes and supports the company’s customer service standards.
    • Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
    • Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.
    • Gains understanding of each property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.

    Building Successful Relationships:

    • Develops and manages relationships with key stakeholders, both internal and external.
    • Works collaboratively with on and off-property sales channels to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.
    • Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements.
    • Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO managers and customers.

    Candidate Profile
    Education and Experience

    • 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area.

    OR

    • 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.

    go to method of application »

    In-Room Dining Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Entry level management position that is responsible for the daily operations in Room Service.
    • Position directs, trains and assists employees to follow standards in the delivery of food and beverage to guestrooms and hospitality suites.
    • Position assists in ensuring guest and employee satisfaction is achieved while maintaining the operating budget.
    • Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

    Core Work Activities
    Managing Day-to-Day Room Service Operations:

    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Ensures property policies are administered fairly and consistently.
    • Communicates areas in need of attention to staff and follows up to ensure follow through.
    • Supervises daily shift operations and ensures compliance with all Room Service policies, standards and procedures.
    • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

    Leading Room Service Team:

    • 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.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Ensures and maintains the productivity level of employees.
    • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
    • Celebrates successes and publicly recognizes the contributions of team members.
    • Communicates performance expectations in accordance with job descriptions for each position.
    • Ensures that regular on-going communication is happening with employees to create awareness of business objectives, communicate expectations, recognize performance and produce desired results.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Observes service behaviors of employees and provides feedback to individuals.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Strives to improve service performance.
    • Supervises service behaviors of employees and provides feedback to individuals.

    Room Service Financial and Budgeting Goals:

    • 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.

    Ensuring Exceptional Customer Service:

    • 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.
    • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
    • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
    • Empowers employees to provide excellent customer service.
    • Interacts with guests to obtain feedback on product quality and service levels
    • Interacts with guests, via phone or by accompanying server during meal delivery, to obtain feedback on quality of product, service levels and overall satisfaction.
    • Sets a positive example for guest relations.
    • Handles guest problems and complaints.
    • Participates in the employee performance appraisal process, providing feedback as needed.

    Conducting Human Resource Activities:

    • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
    • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
    • Supports a departmental orientation program for employees to receive the appropriate new hiring training to successfully perform their job.
    • Trains staff and monitors adherence to all cash handling and credit policies and procedures.

    Additional Responsibilities:

    • 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.
    • Recognizes good quality products and presentations.

    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.

    go to method of application »

    Director of Event

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover.You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Oversees the functions of Event Management, including the departments of Event Planning, Banquets/Catering, Event Service and Event Technology (Destination Management, if applicable).
    • Position ensures implementation of the brand service strategy and brand initiatives.
    • The position has overall responsibility for executing all property events with a seamless turnover from sales to operations and back to sales.
    • Ensures the team meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing event revenues and maximizes the financial performance of the department.

    Core Work Activities
    Managing Event Management Operations and Budgets:

    • Researches and analyzes new products, pricing and services of competition.
    • Works with direct reports to review scheduled events and troubleshoot potential challenges/conflicts.
    • Ensures the property is apprised of all groups that will impact property operations.
    • Works with culinary team to ensure compliance with food handling and sanitation standards.
    • Oversees Event Operations including Banquets, Event Services and Event Technology.
    • Oversees event planning team (BEO/Resume writers).
    • Ensures meeting space and corresponding heart of the house areas are cleaned and maintained.
    • Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.
    • Leads the execution of brand service initiatives in event management areas.
    • Develops an Event Management strategy that is aligned with the brand’s business strategy and leads its execution.

    Leading Event Management Teams:

    • Sets expectations and holds event management leadership team accountable for desired service behaviors related to product and service delivery.
    • Communicates a clear and consistent message regarding departmental goals to produce desired results.
    • Identifies key drivers of business success and keeps team focused on the critical few to achieve results.
    • Ensures integration of departmental goals in game plans.
    • Ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.

    Managing Profitability:

    • Encourages calculated risk-taking to generate incremental revenue and deliver excellent guest service.
    • Works directly with major groups when high profile and financial impact will be significant (limited instances).
    • Develops working relationships with outside vendors and establishes prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property.

    Ensuring Exceptional Customer Service:

    • Creates an atmosphere in all event management operations areas that meets or exceeds guest expectations.
    • Consult with customers in order to determine objectives and requirements for events such as meetings, conferences, and conventions.
    • Reviews and responds to results of Event Satisfaction Survey.

    Conducting Human Resources Activities:

    • Works with Human Resources to ensure compliance with all applicable laws and regulations.
    • Reviews property specific event operations annually and makes appropriate adjustments.
    • Reviews staffing levels to ensure that guest service and operational needs are met.
    • Communicates and ensures departmental and property emergency procedures are executed when necessary.
    • Ensures that regular, ongoing communication is happening in all areas of event operations (e.g., BEO meetings, pre-event briefings, staff meetings, food and beverage team, culinary team).
    • Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

    Candidate Profile
    Education and Experience:

    • High School Diploma or GED; 4 years experience in the event management, food and beverage, sales and marketing, or related professional area.

    Or

    • 2-year Degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the event management, food and beverage, sales and marketing, or related professional area.

    go to method of application »

    Chief Baker

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • 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 maintaining the operating budget.
    • 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.

    Core Work Activities
    Ensuring Culinary Standards and Responsibilities are Met:

    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
    • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
    • Recognizes superior quality products, presentations and flavor.
    • Ensures compliance with food handling and sanitation standards.
    • Ensures compliance with all applicable laws and regulations.
    • Follows proper handling and right temperature of all food products.
    • Knows and implements brand’s Safety Standards.
    • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
    • Maintains purchasing, receiving and food storage standards.
    • Operates and maintains all department equipment and reports malfunctions.
    • Supports procedures for food & beverage portion and waste controls.
    • 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.

    Leading Team:

    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Ensures and maintains the productivity level of employees.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
    • Leads shifts while personally preparing food items and executing requests based on required specifications.

    Maintaining Culinary Goals:

    • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
    • Schedules employees to business demands and tracks employee time and attendance.
    • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
    • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
    • Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

    Ensuring Exceptional Customer Service:

    • Provides services that are above and beyond for customer satisfaction and retention.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Improves 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.
    • Handles guest problems and complaints.
    • Strives to improve service performance.
    • Helps employees receive on-going training to understand guest expectations.

    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.
    • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
    • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
    • Participates in the employee performance appraisal process, providing feedback as needed.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

    Additional Responsibilities

    • Provides information to 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.
    • Assists Executive Chef with all kitchen operations.
    • Attends and participates in all pertinent meetings.

    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.

    go to method of application »

    Chief Steward

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation.
    • Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
    • Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

    Core Work Activities
    Managing Day-to-Day Operations:

    • Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
    • Schedules events, programs, and activities, as well as the work of others.
    • Monitors the inflow of ordered materials and the maintenance of current materials.
    • Conducts china, glass and silver inventories.
    • Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
    • Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
    • Investigates reports and follows-up on employee accidents.
    • Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
    • Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
    • Enforces proper cleaning routines for serviceware, equipment, floors, etc.
    • Enforces proper use and cleaning of all dish room machinery.
    • Ensures all food holding and transport equipment is in working order.
    • Ensures compliance with all applicable laws and regulations.
    • Ensures compliance with food handling and sanitation standards.
    • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

    Leading Kitchen Team:

    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
    • Ensures and maintains the productivity level of employees.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
    • Celebrates successes by publicly recognizing the contributions of team members.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Communicates performance expectations in accordance with job descriptions for each position.
    • Establishes and maintains open, collaborative relationships with employees.
    • Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
    • Strives to improve service performance.
    • Solicits employee feedback.
    • Understands the impact of department's operation on the overall property financial goals and objectives.

    Ensuring Exceptional Customer Service:

    • Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
    • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
    • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

    Managing and Conducting Human Resource Activities:

    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Recruits, interviews, selects, hires, and promotes employees in the organization.
    • Trains employees in safety procedures.
    • Provides feedback to individuals based on observation of service behaviors.
    • Reviews employee satisfaction results to identify and address employee problems or concerns.
    • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
    • Ensures property policies are administered fairly and consistently.
    • Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
    • Participates in employee progressive discipline procedures.

    Candidate Profile
    Education and Experience

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

    OR

    • 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

    go to method of application »

    Specialty Restaurant Manager - Steak House

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation.
    • Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Areas of responsibility include Restaurants/Bars and Room Service, if applicable.
    • Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
    • Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
    • Determines training needed to accomplish goals, then implements plan.

    Core Work Activities
    Managing Day-to-Day Operations:

    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
    • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

    Leading Food and Beverage Team:

    • 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.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Ensures and maintains the productivity level of employees.
    • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
    • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
    • Ensures compliance with all applicable laws and regulations.
    • Ensures compliance with food handling and sanitation standards.
    • Ensures staff understands local, state and Federal liquor laws.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Establishes guidelines so employees understand expectations and parameters.
    • Monitors alcohol beverage service in compliance with local laws.

    Ensuring Exceptional Customer Service:

    • 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.
    • Manages day-to-day operations, ensures the quality, standards and meets 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.
    • Empowers employees to provide excellent customer service.
    • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
    • Handles guest problems and complaints.
    • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
    • Ensures corrective action is taken to continuously improve service results.
    • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
    • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

    Managing and Conducting Human Resource Activities:

    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
    • Ensures employees are treated fairly and equitably. Strives to improve employee retention.
    • Ensures employees receive on-going training to understand guest expectations.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Strives to improve service performance.
    • Ensures recognition is taking place across areas of responsibility.

    Additional Responsibilities:

    • Provides information to 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.
    • Assists servers and hosts on the floor during meal periods and high demand times.
    • Recognizes good quality products and presentations.
    • Supervises daily shift operations in absence of Assistant Restaurant Manager.
    • Oversees the financial aspects of the department including purchasing and payment of invoices.

    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.

    go to method of application »

    Sous Chef

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • 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 maintaining the operating budget.
    • 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.

    Core Work Activities
    Ensuring Culinary Standards and Responsibilities are Met:

    • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
    • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
    • Assists Executive Chef with all kitchen operations and preparation.
    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
    • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
    • Assists in determining how food should be presented and creates decorative food displays.
    • Maintains purchasing, receiving and food storage standards.
    • Ensures compliance with food handling and sanitation standards.
    • Performs all duties of kitchen managers and employees as necessary.
    • Recognizes superior quality products, presentations and flavor.
    • Ensures compliance with all applicable laws and regulations.
    • Follows proper handling and right temperature of all food products.
    • Operates and maintains all department equipment and reports malfunctions.
    • Checks the quality of raw and cooked food products to ensure that standards are met.

    Leading Kitchen Operations:

    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Leads shifts while personally preparing food items and executing requests based on required specifications.
    • 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.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Maintains the productivity level of employees.
    • Ensures employees understand expectations and parameters.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Ensures property policies are administered fairly and consistently.
    • Communicates performance expectations in accordance with job descriptions for each position.
    • Recognizes success performance and produces desired results.

    Ensuring Exceptional Customer Service:

    • Provides services that are above and beyond for customer satisfaction and retention.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Sets a positive example for guest relations.
    • Empowers employees to provide excellent customer service.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Handles guest problems and complaints.

    Maintaining Culinary Goals:

    • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
    • Trains employees in safety procedures.

    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.
    • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
    • Participates in the employee performance appraisal process, providing feedback as needed.
    • Brings issues to the attention of the department manager and Human Resources as necessary.

    Additional Responsibilities:

    • Provides information to 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.
    • Attends and participates in all pertinent meetings.

    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.

    go to method of application »

    Director of Banquets

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation.
    • Today, you bring your personal style to every experience.
    • You live life to discover.
    • You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place.
    • You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours.
    • That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • Demonstrates knowledge by leading the team to accomplish daily goals.
    • Ensures the highest level of service during events by training and developing staff and executing the requirements of events based on standards.
    • Drives customer satisfaction and capitalizes on revenue during the event phase of a function.
    • Provides clear and concise communications to everyone having ownership in the success of the event.
    • Monitors and controls financial and administrative responsibilities to meet or exceed department goals.

    Core Work Activities
    Managing Banquet Operations:

    • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
    • Applies knowledge of all laws, as they relate to an event.
    • Uses banquet beverage “Use” records to control liquor costs and manage the banquet beverage perpetual inventory.
    • Ensures accurate customer billing for banquet events.
    • Ensures coordination and execution throughout the event.
    • Attends pre-conference meetings to ensure specifications of the group event are well executed.
    • Ensures function space and corresponding heart of the house areas are cleaned and maintained.
    • Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.

    Leading Banquet Team:

    • Attends and participates in all pertinent meetings.
    • Leads shifts and actively participates in the servicing of events.
    • Leads discussions to review scheduled events and proactively avoid service challenges and failures.
    • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

    Managing Profitability:

    • Assists team in developing lasting relationships with groups to retain business and increase growth.
    • Manages department controllable expenses to achieve or exceed budgeted goals.

    Ensuring Exceptional Customer Service:

    • Anticipates guests' needs and responds promptly.
    • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
    • Handles guest problems and complaints.
    • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
    • Empowers employees to provide excellent customer service.
    • Strives to improve service performance.

    Conducting Human Resources Activities:

    • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
    • Observes service behaviors of employees and provides feedback to individuals and/or managers.
    • Interviews and hires employees with the appropriate skills to meet the business needs of the operation.
    • Ensures property policies are administered fairly and consistently.
    • Monitors and manages the payroll function.
    • Schedules banquet service staff to forecast and service standards, while maximizing profits.
    • Ensures employees are treated fairly and equitably.
    • Effectively schedules to business demands and for tracking of employee time and attendance.
    • Celebrates successes and publicly recognizes the contributions of team members.
    • Strives to improve employee retention.
    • Ensures employees receive on-going training to understand guest expectations.
    • Sets goals and delegates tasks to improve departmental performance.
    • Provides additional training to employees of other departments when additional assistance is needed for larger functions.
    • Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

    Candidate Profile
    Education and Experience:

    • High School Diploma or GED; 3 years experience in the event management, food and beverage, sales and marketing, or related professional area.

    Or

    • 2-year Degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the event management, food and beverage, sales and marketing, or related professional area.

    go to method of application »

    Chef de Cuisine

     

    Job Descriptions

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience.
    • You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide.
    • If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people.
    • Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    Job Summary

    • 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 maintaining the operating budget.
    • 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.

    Core Work Activities
    Ensuring Culinary Standards and Responsibilities are Met:

    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
    • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
    • Recognizes superior quality products, presentations and flavor.
    • Ensures compliance with food handling and sanitation standards.
    • Ensures compliance with all applicable laws and regulations.
    • Follows proper handling and right temperature of all food products.
    • Knows and implements brand’s Safety Standards.
    • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
    • Maintains purchasing, receiving and food storage standards.
    • Operates and maintains all department equipment and reports malfunctions.
    • Supports procedures for food & beverage portion and waste controls.
    • 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.

    Leading Team:

    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Ensures and maintains the productivity level of employees.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
    • Leads shifts while personally preparing food items and executing requests based on required specifications.

    Maintaining Culinary Goals:

    • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
    • Schedules employees to business demands and tracks employee time and attendance.
    • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
    • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
    • Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

    Ensuring Exceptional Customer Service:

    • Provides services that are above and beyond for customer satisfaction and retention.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Improves 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.
    • Handles guest problems and complaints.
    • Strives to improve service performance.
    • Helps employees receive on-going training to understand guest expectations.

    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.
    • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
    • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
    • Participates in the employee performance appraisal process, providing feedback as needed.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

    Additional Responsibilities

    • Provides information to 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.
    • Assists Executive Chef with all kitchen operations.
    • Attends and participates in all pertinent meetings.

    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.

    go to method of application »

    Bars & Lounge Manager

     

    Job Description

    • You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

    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.

    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.
    • Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

    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.

    Method of Application

    To apply, visit Marriott Career Page

    Note: Type NIGERIA in the Search Box and Click the SEARCH Button

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