Massive careers at Marriott

Food and Beverage jobs, Catering jobs, Confectionery jobs, Hospitality jobs,  Procurement jobs, Store-keeping jobs, Supply Chain jobs, Finance jobs, Accounting jobs, 

Assistant Banqueting Manager

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.

CANDIDATE PROFILE

Education and Experience

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

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.

Supervisor-Beverage

POSITION SUMMARY

• Inspect grooming and attire of staff, and rectify any deficiencies.
• Communicate with guests, other employees, and/or departments to ensure guest needs are met.
• Ensure staff is working together as a team.
• Monitor dining rooms for seating availability, service, safety, and well being of guests.
• Complete work orders for maintenance repairs.
• Complete scheduled inventories of supplies, food, and liquor.
• Check stock and requisition necessary supplies.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Communicate last call at designated closing time.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Develop and maintain positive working relationships with others, and support team to reach common goals.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Ensure adherence to quality 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).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move 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 by Supervisors.

Mixologist

POSITION SUMMARY

• Prepare drink orders for guests according to specified recipes using measuring systems.
• Issue, open, and serve wine/champagne bottles.
• Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools.
• Prepare fresh garnishes for drinks.
• Stock ice, glassware, and paper supplies.
• Transport supplies to bar set-up area.
• Wash soiled glassware.
• Remove soiled wares from bar top and tables and place in designated area.
• Anticipate and communicate replenishment needs.
• Process all payment methods.
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
• Secure liquors, beers, wines, coolers, cabinets, and storage areas.
• Complete closing duties.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• 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 by Supervisors.

Guest Relations Agent

POSITION SUMMARY

• Supply guests with directions and information regarding property amenities, services, and hours of operation, and local areas of interest and activities.
• Contact appropriate individual or department (e.g., Bellperson, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem.
• Follow up with guests to ensure their requests or problems have been met to their satisfaction.
• Receive, record, and relay messages accurately, completely, and legibly. Respond to special requests from guests with unique needs.
• Communicate VIP arrivals to designated personnel for escort and delivery of amenities.
• Follow all company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation.
• Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals.
• Comply with quality assurance expectations and standards. Identify and recommend new ideas, technologies, or processes to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Assistant Manager – Restaurants 

JOB SUMMARY

• Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision 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. 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

Assisting in Management of Restaurant Team

•  Handles employee questions and concerns.
•  Monitors employees to ensure performance expectations are met.
•  Provides feedback to employees based on observation of service behaviors.
•  Assists in supervising daily shift operations.
•  Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.
•  Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.

Conducting Day-to-Day Restaurant Operations

•  Ensures all employees have proper supplies, equipment and uniforms.
•  Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
•  Ensures compliance with all restaurant policies, standards and procedures.
•  Monitors alcohol beverage service in compliance with local laws.
•  Manages to achieve or exceed budgeted goals.
•  Performs all duties of restaurant employees and related departments as necessary.
•  Opens and closes restaurant shifts.

Providing Exceptional Customer Service

•  Interacts with guests to obtain feedback on product quality and service levels.
•  Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
•  Encourages employees to provide excellent customer service within guidelines.
•  Handles guest problems and complaints, seeking assistance from supervisor as necessary.
•  Strives to improve service performance.
•  Sets a positive example for guest relations.
•  Assists in the review of comment cards and guest satisfaction results with employees.
•  Meets and greets guests.

Conducting Human Resource Activities

•  Supervises on-going training initiatives.
•  Uses all available on the job training tools for employees.
•  Communicates performance expectations in accordance with job descriptions for each position.
•  Coaches and counsels employees regarding performance on an on-going basis.

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 Restaurant Manager.

Driver – Limousine/Van 

POSITION SUMMARY

• Transport guests to/from assigned destinations using property vehicle.
• Document all trips prior to the start of and at the conclusion of each trip.
• Park vehicle in designated location when not in use. Inspect property vehicles for damage and cleanliness.
• Check tire pressure and fluid levels for property vehicle, and refuel as necessary.
• Notify appropriate personnel of any vehicle maintenance needs.
• Document all vehicle incidents (i.e., damages, accidents) and provide reports of incidents to manager/supervisor.
• Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. S
• peak with others using clear and professional language; exchange information with other employees using electronic devices (e.g., pagers and two-way radios, email).
• 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).
• Move at a speed required to respond to work situations (e.g., run, walk, jog). Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Perform other reasonable job duties as requested by Supervisors.

Controller – Rooms

POSITION SUMMARY

• Assign room according to guest request and preferences whenever possible.
• Pre-register designated guests and prepare key packets.
• Organize and coordinate check-in/pre-registration procedures for arriving groups.
• Review/Track/Accommodate requests for room/check-out changes when possible; communicate status to appropriate staff.
• Confirm reservations and cancellations. Review out-of-order rooms daily.
• Ensure rates match market codes and document exceptions.
• Verify and adjust billing for guests. File guest paperwork or documentation.
• Set up/process all guest check-ins/check-outs. Activate room keys.
• Secure valid payment. Identify any over-commitments.
• Perform duplicate reservation checks; block rooms.
• Run daily reports. Follow up with guests to ensure their requests or problems have been met to their satisfaction.
• Receive, record, and relay messages accurately, completely, and legibly.
• Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette.
• Coordinate tasks and work with other departments.
• Serve as a departmental role model.
• Develop and maintain positive working relationships with others; support team to reach common goals.
• Comply with quality assurance standards. Stand, sit, or walk for an extended period of time.
• Enter and locate information using computers and/or POS systems.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors

Reservations Clerk

POSITION SUMMARY

• Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Identify guest reservation needs and determine appropriate room type. Verify availability of room type and rate.
• Explain guarantee, special rate, and cancellation policies to callers.
• Accommodate and document special requests.
• Answer questions about property facilities/services and room accommodations.
• Follow sales techniques to maximize revenue.
• Input and access data in reservation system.
• Indicate special room reservation types (e.g., complimentary rooms, employee discounts, travel agent inspection rates, and wholesale reservations) by inputting the correct code and rate into the reservation system.
• Follow proper escalation procedures when addressing guest concerns.
• Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers.
• 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; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Comply with quality assurance expectations and standards.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Cook

POSITION SUMMARY

• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Test foods to determine if they have been cooked sufficiently.
• Monitor food quality while preparing food.
• Set-up and break down work station. Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Host/Hostess 

POSITION SUMMARY

• Greet guests and determine the number in their party.
• Seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu in front of guest, etc.
• Guide guests through the dining rooms and provide any needed assistance.
• Move and arrange tables, chairs, and settings and organize seating for groups with special needs.
• Ensure place settings are appropriate and each guest has a napkin, clean silverware, and any other item that is part of the standard place setting.
• Check menus to ensure they are current, clean, plentiful, and wrinkle-free.
• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
• Monitor dining rooms for seating availability, service, safety, and well being of guests.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Stand, sit, or walk for an extended period of time.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Server – Banquets

POSITION SUMMARY

• Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.
• Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Ensure courses are cleared and tables are properly crumbed.
• Respond to and try to fulfill any special banquet event arrangements.
• Replenish buffet items to ensure consistency and freshness in presentation.
• Monitor tableware to ensure it is presentable to guests.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Bus tables by removing and separating tableware, plateware, glassware, and flatware.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Support team to reach common goals. Ensure adherence to quality expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested.

Supervisor – Banquet Operations

POSITION SUMMARY

• Ensure staff is working together as a team. Inspect grooming and attire of staff and rectify any deficiencies.
• Communicate with guests, other employees, or departments to ensure guest needs are met.
• Respond to and try to fulfill any special banquet event arrangements.
• Set up banquet area/room, ensuring cleanliness and proper set up of furniture/equipment.
• Inspect and maintain table set-ups for cleanliness, neatness and agreement with group requirements and company standards, and resolve any problems.
• Document pertinent information in appropriate department logbook.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Develop and maintain positive working relationships with others, and support team to reach common goals.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Ensure adherence to quality expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested.

Server – Room Service

POSITION SUMMARY

• Serve food courses and alcoholic beverages to guests.
• Set tables according to type of event and service standards.
• Answer questions on menu selections.
• Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Record transaction in MICROS system at time of order.
• Check in with guests to ensure satisfaction with each food course and/or beverages.
• Maintain cleanliness of work areas, china, glass, etc., throughout the day.
• Complete closing duties, including restocking items, turning off lights, etc.
• Present physical and accurate check to guest and process payment.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Ensure adherence to quality expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested.

Stewards

POSITION SUMMARY

• Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.
• Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment.
• Receive deliveries, store perishables properly, and rotate stock.
• Ensure clean wares are stored in appropriate areas.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes.
• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Rack and spray all racked items with hot water to loosen and remove food residue.
• Sort, soak, and wash/re-wash silverware.
• Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area.
• Clean and mop all areas in assigned departments. Dispose of glass in the proper containers.
• Break down cardboard boxes and place them and other recyclables in the recycle bin.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Protect company assets.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals.
• Ensure adherence to quality expectations and standards.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Stand, sit, or walk for an extended period of time.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested by Supervisors.

Storekeeper 

POSITION SUMMARY

• Receive and stage merchandise by department, mark appropriately for placement in facility, and deliver merchandise to appropriate department.
• Stack received merchandise on pallets or carts.
• Complete requisition forms for inventory and supplies.
• Notify manager/supervisor of low stock levels in a timely manner.
• Receive deliveries, store perishables properly, and rotate stock. Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots. Refuse acceptance of damaged, unacceptable, or incorrect items.
• Adhere to food safety and handling policies and procedures across all food-related areas.
• Organize, clean, and sanitize all refrigerators and freezers, floors, food equipment, and drains.
• Remove empty pallets, cardboard, and trash and place in proper storage areas.
• Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak to guests and co-workers using clear, appropriate and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals.
• Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Perform other reasonable job duties as requested by Supervisors.

Housekeeper – Rooms

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment

Housekeeper – Public Areas

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment

Server – In Room Dining

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatmen

Restaurant Manager

JOB SUMMARY

• Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. 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. 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

Taking an Entrepreneurial Approach to Driving the Restaurant Business

•  Understands financial opportunities by surveying restaurant demand.
•  Partners with key individuals in the local community to assess opportunities.
•  Identifies and analyzes competitors.
•  Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
•  Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.

Leading Significant Marketing/Public Relations/Media Activities

•  Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.
•  Supports on-site/off-site public relations opportunities to promote the restaurant.
•  Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.
•  Serves as the primary point of contact for restaurant events.
•  Participates in local networking activities, which are often off-property, in support of the restaurant.

Managing Day-to-Day Restaurant Operations

•  Supervises and manages employees.
•  Understands employee positions well enough to perform duties in employees’ absence.
•  Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
•  Conducts daily “taste panels” to educate, drive sales and create sales goals.
•  Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
•  Monitors compliance with all applicable laws and regulations.
•  Monitors adherence to liquor control policies and procedures.
•  Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.
•  Monitors alcohol beverage service for compliance with local laws.
•  Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.
•  Assists servers and hosts on the floor during meal periods and high demand times.
•  Advocates sound financial/business decision making.
•  Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
•  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.

Fostering an Environment that Creates Exciting and Memorable Guest Experiences

•  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.
•  Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.
•  Empowers employees to provide excellent customer service.
•  Acts as the guest service role model for the restaurants..
•  Addresses 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.
•  Verifies corrective action is taken to continuously improve service results.
•  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).
•  Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing and Conducting Human Resource and Talent Management Activities

•  Actively participates in the hiring process to identify the right talent to support the outlet’s concept.
•  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.
•  Facilitates the fair and equal treatment of employees.
•  Strives to improve employee retention.
•  Monitors employee attendance of 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.
•  Encourages recognition of employees across areas of responsibility.
•  Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.
•  Establishes guidelines so employees understand expectations and the work.
•  Utilizes interpersonal and communication skills to lead, influence, and encourage others.
•  Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.
•  Encourages and builds mutual trust, respect, and cooperation among team members.
•  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 own work.
•  Monitors 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.
•  Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.
•  Provides work-related training, supervising, follow-up and hands-on management.

Additional Responsibilities

•  Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.
•  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.

Manager Credit

JOB SUMMARY

• Manages the day-to-day operations of accounts receivables, ensuring that invoices being sent out are correct and dispersed in a timely manner. Follows up on any delinquent accounts. Researches and decides upon credit authorization for incoming customers.

CANDIDATE PROFILE

Education and Experience

•  4-year bachelor’s degree in Finance and Accounting or related major; no work experience required.

CORE WORK ACTIVITIES

Managing Work, Projects, and Policies

•  Generates and provides accurate and timely results in the form of reports, presentations, etc.
•  Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
•  Completes accounts receivable period end closing functions and procedures; credit and period end reporting.
•  Upholds the policies and procedures outlined in the credit policy.
•  Interacts with sales and catering staff for timely credit decisions on incoming customers.

Demonstrating and Applying Accounting Knowledge to Credit Management Issues

•  Demonstrates knowledge of job-relevant issues, products, systems, and processes.
•  Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
•  Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
•  Keeps up-to-date technically and applying new knowledge to your job.
•  Stays knowledgeable of accounts receivable system.

Leading Credit Management Team

•  Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
•  Staffs, manages and develops all billing and accounts receivable employees.

Maintaining Finance and Accounting Goals

•  Submits reports in a timely manner, ensuring delivery deadlines.
•  Ensures profits and losses are documented accurately.
•  Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
•  Develops specific goals and plans to prioritize, organize, and accomplish your work.
•  Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
•  Ensures property billings are sent error free and in a timely manner.
•  Monitors receivables for timely collections and follows up with appropriate collection correspondence.

Additional Responsibilities

•  Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
•  Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.
•  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.
•  Maintains positive working relations with customers and department managers.

Hostess Indian – Specialty Restaurant & Bar

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment

Commis 2 Outlet

POSITION SUMMARY

• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
• Test foods to determine if they have been cooked sufficiently.
• Monitor food quality while preparing food.
• Set-up and break down work station. Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Server – Waiters / Waitress Banquets

POSITION SUMMARY

• Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order. Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Ensure courses are cleared and tables are properly crumbed.
• Respond to and try to fulfill any special banquet event arrangements.
• Replenish buffet items to ensure consistency and freshness in presentation.
• Monitor tableware to ensure it is presentable to guests.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Bus tables by removing and separating tableware, plateware, glassware, and flatware.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Support team to reach common goals.
• Ensure adherence to quality expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested.

Storeroom Assistant

POSITION SUMMARY

• Receive and stage merchandise by department, mark appropriately for placement in facility, and deliver merchandise to appropriate department.
• Stack received merchandise on pallets or carts.
• Complete requisition forms for inventory and supplies.
• Notify manager/supervisor of low stock levels in a timely manner.
• Receive deliveries, store perishables properly, and rotate stock.
• Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots.
• Refuse acceptance of damaged, unacceptable, or incorrect items.
• Adhere to food safety and handling policies and procedures across all food-related areas.
• Organize, clean, and sanitize all refrigerators and freezers, floors, food equipment, and drains.
• Remove empty pallets, cardboard, and trash and place in proper storage areas.
• Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak to guests and co-workers using clear, appropriate and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals.
• Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Perform other reasonable job duties as requested by Supervisors.

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