Job Openings at Marriott Hotel

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.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
• OR
•  2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

• 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.

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POSITION SUMMARY

• Wash, mop, and clean the pool deck.
• Promote a fun and relaxing atmosphere for guests in all recreational activities and areas by expressing an upbeat and enthusiastic attitude.
• Observe activity in the recreational facility and respond appropriately in accordance with local operating procedure in the event of an emergency.
• Promote the rules and regulations of the recreation facility.
• Be aware of possible situations where guests are not able to safely participate in an activity and inform supervisor/manager.
• Provide assistance to injured guests until the arrival of emergency medical services.
• Obtain, fold, and stack towels according to company procedures.
• Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Follow company policies and procedures; ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others.
• Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Enter and locate work-related information using computers and/or point of sale systems.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested.

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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.

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.

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.