Active Jobs at Marriott International

Function

• Are you ready to grow your dream career!! 
• We are recruiting for a fun, energetic, innovative and enthusiastic experienced Accountant with a positive attitude.
• Reporting to the Assistant Director of Finance the successful candidate will be required to Support the day-to-day execution of general ledger impacted processes, including support to clients as they work with and understand these processes.  
• Performs accounting functions specifically in the areas of daily transactions, account balancing, ledger reconciliation, reporting and discrepancy resolution. 

Education and Experience

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

OR

• 2-year degree from an accredited university in Finance and Accounting or related major; 2 years’ experience in finance and accounting or related professional area.

Required Experience & Qualifications

• Proficient in Excel; experience in People Soft, Sage VIP, OPERA, MICROS & MATERIALS CONTROL will be an advantage
• Good communication and report writing ability.
• Be able to define problems, collect data, establish facts, and draw valid conclusions.
• To follow up on queries/reconciling items and action where necessary.
• The ability to manage the Finance team and work without supervision.
• Good leadership, communication and interpersonal skills.
• Experience in IR management and disciplinary processes
• Effective problem solving, decision making and conflict management skills 
• Attention to detail pertaining to area of responsibility
• Flexibility re working hours’ /Month end week end /Overtime.
• Flexibility to work over weekends, public holidays and after hours when required.

Key Responsibilities

CORE WORK ACTIVITIES

• Managing Work, Projects, and Policies 
• Coordinates and implements accounting work and projects as assigned.
• Coordinates, implements and follows up on Accounting SOP audits for all areas of the property.
• Complies with Federal and State laws applying to fraud and collection procedures.
• Generates and provides accurate and timely results in the form of reports, presentations, etc.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
• Balances credit card ledgers.
• Verifies contracts for groups and performs credit reference checks for direct billed groups if necessary.

Maintaining Finance and Accounting 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.
• Submits reports in a timely manner, ensuring delivery deadlines.
• Ensures profits and losses are documented accurately.
• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
• Maintains a strong accounting and operational control environment to safeguard assets.
• Completes period end function each period.
• Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.

Leading Accounting Teams 

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Motivates and provides a work environment where employees are productive.
• Imposes deadlines and delegates tasks.
• Provides an "open door policy" and is highly visible in areas of responsibility.
• Understands how to manage in a culturally diverse work environment.
• Manages the quality process in areas of customer service and employee satisfaction.
• Managing and Conducting Human Resource Activities
• Supports the development, mentoring and training of employees.
• Provides constructive coaching and counselling to employees.
• Trains people on account receivable posting techniques.

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Demonstrates personal integrity.
• Uses effective listening skills.
• Demonstrates self-confidence, energy and enthusiasm.
• Manages group or interpersonal conflict effectively.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Manages time well and possesses strong organizational skills.
• Presents ideas, expectations and information in a concise well organized way.
• Uses problem solving methodology for decision making and follow up.
• Makes collections calls if necessary

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Function

• We are looking for a dynamic, innovative and guest centric individual to join our amazing team.
• Reporting to the Banqueting Manager the successful incumbent will be required to effectively plan, co-ordinate and successfully manage banqueting events and functions.
• The successful incumbent together with the Banqueting Leadership team will manage the day to day operations within the Banqueting Department whilst maintaining the exceptional customer service standards expected in accordance with Marriott International Policies and Procedures within a pressurized environment.

What We offer

• Market related salary
• Learning and development opportunities through online platforms, on the job trainings and classroom-based courses
• Discounts on hotel rooms, food and beverage and spa in Marriott International portfolio
• Wellbeing activities and sustainability initiatives through the Take Care and 360° programs
• On Property Café
• Medical Aid Company 
• Provident Fund Company Benefits 
• Associate Uniform and Laundry service thereof
• Employee Well-being Programme
• Staff Transport

Required Experience & Qualifications

• A recognized 3 year qualification in Hospitality Management highly recommended
• Minimum of 3 years’ experience in a similar position within a 5 star environment
• Minimum three to five years staff management experience in a senior capacity
• Exposure to IR management and disciplinary processes advantageous
• Proficiency in Microsoft packages essential ( Word, Excel, email ) essential

Professional Disposition 

• Maintain a neat, clean and well-groomed appearance as per company standards
• Good leadership, communication and interpersonal skills.
• Ability to be resilient and work within a pressurized environment
• Strong and effective planning, coordinating, organizing, assigning and delegations of tasks to ensure requirements and standards are met within the Banqueting department
• Knowledgeable of Industry Trends

Project Management skills

• Strong administration skills – payroll input, staff rostering, inventory control, ordering, training
• Ability to use Initiative and be proactive and self-driven
• Effective communication, problem solving, decision making and conflict management skills 
• Ability to use Initiative and be proactive and self-driven
• Ability to work without supervision and within a team
• Attention to detail pertaining to area of responsibility
• Flexible working hours as well as weekends and public holidays as per operational requirements
• Complete all daily duties as set out in departmental duties and requirements.
• Managing and controlling all costs relating to the banqueting operation
• Ensure that the highest standards of events, food and beverage service are maintained
• Providing support and guidance to banquet personnel to ensure successful, smooth running functions ending in a positive guest experience
• 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.
• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
• Adheres to and reinforces all standards, policies, and procedures.

Maintains established sanitation levels.

• Manages departmental inventories and maintains equipment.
• Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.
• Assists team in developing lasting relationships with groups to retain business and increase growth.
• Identifies training opportunities and plans a strategy to accomplish goals.
• Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. 
• Monitors and controls financial and administrative responsibilities including asset protection. 
• Provides clear and concise communications to everyone having ownership in the success of the event.
•  Identifies training opportunities and plans a strategy to accomplish goals.
• Sets goals and delegates tasks to improve departmental performance.
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
• Acts as a liaison to the kitchen staff.
• Leads shifts and actively participates in the servicing of events.
• 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.
• Ensures employees understand expectations and parameters.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• 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.
• Participates in the development and implementation of corrective action plans.
• Attends and participates in all pertinent meetings.
• Perform other duties as and when required.
• Conduct monthly Beverage and OE stock take
• Manage beverage potential for all beverage services

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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.

PREFERRED QUALIFICATION

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

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POSITION SUMMARY

• The Commis Chef supports the kitchen team by preparing ingredients, maintaining cleanliness, and learning cooking techniques under the guidance of senior chefs.
• This role is ideal for individuals beginning their culinary careers and seeking to build foundational skills in a professional kitchen environment.

Key Responsibilities:

• Assist in food preparation including chopping vegetables, preparing sauces, and basic cooking tasks
• Follow recipes and instructions given by senior chefs
• Maintain cleanliness and organization of the kitchen area
• Ensure food items are stored and rotated properly
• Assist in plating and garnishing dishes
• Follow food safety and hygiene standards at all times
• Operate kitchen equipment safely and efficiently
• Work as part of a team to ensure timely and quality food service
• Learn and apply new cooking techniques and skills as directed

Requirements:

• Basic knowledge of kitchen hygiene and food safety
• Culinary training or relevant experience preferred but not always required
• Willingness to learn and take direction
• Ability to work under pressure in a fast-paced environment
• Strong team spirit and communication skills
• Flexible and adaptable attitude
• Physical stamina to stand for long periods and perform kitchen tasks

PREFERRED QUALIFICATION

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: No supervisory experience.