Job Opportunites at Marriott Hotel

Job Description

Engaging in Strategic Planning and Decision Making

• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Analyzes information, forecasts sales against expenses and creates annual budget plans.
• Compiles information, analyzes and monitors actual sales against projected sales.
• Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning.
• Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
• Thinks creatively and practically to develop, execute and implement new business plans
• Creates the annual operating budget for the property.
• Provides analytical support during budget reviews to identify cost saving and productivity opportunities for property managers.
• Implements a system of appropriate controls to manage business risks.
• Ensures a strong accounting and operational control environment to safeguard assets, improve operations and profitability.
• Analyzes financial data and market trends.
• Leads the development and implementation of a comprehensive annual business plan which is aligned with the company’s and brand’s strategic direction.
• Provides on going analytical support by monitoring the operating department’s actual and projected sales.
• Produces accurate forecasts that enable operations to react to changes in the business.

Leading Finance Teams

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Communicates the strategic goals, the focus and the owner priorities to subordinates in a clear and precise manner.
• Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team.
• Oversees internal, external and regulatory audit processes.
• Provides excellent leadership by assigning team members and other departments managers' clear accountability backed by appropriate authority.
• Conducts annual performance appraisals with direct reports according to standard operating procedures.

Anticipating and Delivering on the Needs of Key Stakeholders

• Attends meetings and communicating with the owners, understanding the priorities and strategic focus.
• Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
• Advises the GM and executive committee on existing and evolving operating/financial issues.
• Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors.
• Demonstrates an understanding of cash flow and owner priorities.
• Manages communication with owners in an effective manner.
• Manages property working capital and cash flow in accordance with brand standard operating procedures and owner requirements.
• Facilitates critique meetings to review information with management team.

Developing and Maintaining Finance Goals

• Ensures Profits and Losses are documented accurately.
• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
• Submits reports in a timely manner, ensuring delivery deadlines.
• Develops and supports achievement of performance goals, budget goals, team goals, etc.
• Improves profit growth in operating departments.
• Reviews audit issues to ensure accuracy.
• Monitor the purchasing process as applicable.

Managing Projects and Policies

• Generates and provides accurate and timely results in the form of reports, presentations, etc.
• Reconciles balance sheet to ensure account balances are supported by appropriate documentation in accordance with standard operating procedures.
• Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts).
• Ensures compliance with management contract and reporting requirements.
• Ensures compliance with standard and local operating procedures.
• Ensures compliance with standard operating procedures.

Managing and Conducting Human Resource Activities

• Ensures team members are cross-trained to support successful daily operations.
• Ensures property policies are administered fairly and consistently.
• Ensures new hires participate in the department’s orientation program.
• Ensures new hires receive the appropriate new hire training to successfully perform their job.
• Creates appropriate development plans which develop team members based on their individual strengths, development needs, career aspirations and abilities.
• Conduct performance review process for employees.
• Participates in hiring activities as appropriate.

Education and Experience

• 4-year bachelor's degree in Finance and Accounting or related major; 3 years experience in the finance and accounting or related professional area.or
• Master's degree in Finance and Accounting or related major; 1 year experience in the finance and accounting or related professional area.
   

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Job Description
Leading Kitchen Operations for Property:

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

Setting and Maintaining Goals for Culinary Function and Activities:

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
• Ensuring Culinary Standards and Responsibilities are Met:
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service:

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

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

 Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Job Description