Job Recruitment at Marriott International

JOB SUMMARY

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

CANDIDATE PROFILE

Education and Experience

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

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

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

Setting and Maintaining Goals for Culinary Function and Activities

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

Ensuring Culinary Standards and Responsibilities are Met

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

Ensuring Exceptional Customer Service

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

Managing and Conducting Human Resource Activities

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

Additional Responsibilities

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

go to method of application »

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 Beverage Operations

•  Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
•  Implements agreed upon beverage policy and procedures throughout the property.
•  Manages in compliance with all applicable 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 beverage 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 Beverage 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 beverage 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.