Hot Jobs at Marriott International

POSITION SUMMARY

• Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.
• No matter what position you are in, there are a few things that are critical to success – creating a safe work place, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Experience Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each and every time.

PREFERRED QUALIFICATIONS

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

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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.

Safety and Security

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Complete appropriate safety training and certifications to perform work tasks.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• 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.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures

Interpersonal Skills

• Team Work
• Diversity Relations

Personal Attributes

• Safety Orientation
• Dependability
• Presentation

Stock and Inventory

• Food Storage and Rotation

Basic Cookery

• Recipe

Education

• High school diploma/G.E.D. equivalent

Related Work Experience

• At least 2 years of related work experience

Supervisory Experience

• No supervisory experience is required

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POSITION SUMMARY

• Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build an experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.
• No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each and every time.

CRITICAL TASKS

Guest Relations

• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust.
• Address guests' service needs in a professional, positive, and timely manner.
• Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
• Assist other employees to ensure proper coverage and prompt guest service.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings, including social media where appropriate.
• Thank guests with genuine appreciation and provide a fond farewell.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Stay up-to-date on the local area so that you are prepared to provide specific recommendations for guests.
• Communicate recommendations in a way that builds excitement and interest among guests and associates.
• Perform other reasonable duties as requested.

Guest Services

• Arrange transportation (e.g., taxi cab, shuttle bus) for guests/residents/visitors, and record advance transportation request as needed.
• Contact appropriate individual or department (e.g., Guest Arrival, 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.
• Manage access to technological devices within public spaces (e.g., television, remote control, computer, Internet, games, etc.) and provide basic troubleshooting assistance or refer to appropriate individual or department (e.g., Engineering, Security/Loss Prevention) as necessary.

VIP/Concierge Services

• Gather, summarize, and utilize information about the property and the surrounding area amenities, including special events and activities.
• Respond to guest requests for special arrangements or services (e.g., transportation, religious services, babysitting, dry cleaning, entertainment/sporting events, shopping) by making arrangements or identifying appropriate providers.

Check-in/Check-out

• Keep track of changes in room status (e.g., early check-out, late check-out, room transfer, unexpected stay over) for Housekeeping.
• Organize and coordinate check-in/pre-registration procedures for arriving groups.
• Process all check-outs including express check-outs, resolving any late and disputed charges, settling account, retrieving room key, and requesting comments on guest's stay.
• Process all guest check-ins by confirming reservations in computer system (e.g., Fidelio, PMS, FOSSE, OPERA), verifying guest identity, requesting form of payment, assigning room, and issuing room key in accordance with property policies and procedures.
• Secure valid form of payment (e.g., credit card, cash) prior to issuing room key.
• Sell a room/accommodation to guests without reservations based on availability.
• Verify and adjust billing for guests.

Cash Handling

• Process all payment types such as room charges, cash, checks, debit, or credit.
• Process adjustment vouchers, paid-outs, correction vouchers, and miscellaneous charges.
• Count bank at end of shift and secure bank.
• Balance and drop receipts according to Accounting specifications.
• Obtain manual authorizations and follow all Accounting procedures when computer system is down.
• Count bank at the beginning of shift to ensure that amounts are correct and that there is adequate change.
• Follow the requirements and tasks as defined in EMEA Front Desk Cashiering SOP.
• Comply with the requirements of the Marriott Cashiering Responsibilities/Petty Cash Fund and Cashier Overage/Shortage SOPs.

Reports/Recordkeeping

• Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy.
• Run credit card authorization report and check for discrepancies.
• Review shift logs/daily memo books and document pertinent information in logbooks in the absence of a departmental Supervisor.
• Print contingency lists to have a record of all guests in case of emergency.

Communications

• Provides assistance to coworkers, ensuring they understand their tasks.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Instruct guests on how to access the internet (e.g., dial-up, broadband, wireless).
• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.

Working with Others 

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Handle sensitive issues with guests with tact, respect, diplomacy, and confidentiality.

Policies and Procedures

• Ensure uniform, nametags, and personal appearance are clean, hygienic and professional.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Safety and Security

• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Maintain awareness of undesirable persons on property premises.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

CRITICAL COMPETENCIES

Analytical Skills

• Learning
• Decision-Making
• Problem Solving
• Computer Skills
• Basic Mathematics

Interpersonal Skills

• Customer Service Orientation
• Interpersonal Skills
• Team Work
• Diversity Relations

Communications

• English Language Proficiency
• Communication
• Listening
• Applied Reading
• Writing

Personal Attributes

• Integrity
• Dependability
• Positive Demeanor
• Presentation
• Adaptability/Flexibility
• Stress Tolerance
• Initiative

Organization

• Multi-Tasking
• Time Management

PREFERRED QUALIFICATIONS

Education

• Matric Certificate/ NQF 4

Related Work Experience

• Minimum 6 month's work experience in a similar role.

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Function

• Reporting directly to Head Pastry Chef. Responsible for the preparation and service of all bakery items. Carry out ordering and stock rotation. Maintain the quality and excellent standards of the Westin Cape Town within a pressurized environment.

Required Experience & Qualifications

• Be in possession of a recognised qualification plus three years’ experience within a similar operation and level of responsibilities
• 5-star hotel experience in a similar position highly recommended
• Ability to work with limited supervision
• Team orientation
• Quality driven and ambitious individual 
• Must be flexible with regards to working hours         
• Work with little or no supervision.
• Innovative thinking and creative
• Quality and customer service driven
• Ability to work within a pressurized environment
• Good knowledge and proficient skills in bakery items and artisan bread   
• Good knowledge on operational controls – food cost and wastage, stock rotation, SOP’s.
• Hands on management of food quality, presentation, preparation and consistency standards
• Effective communication and problem solving
• Ability to use Initiative, 
• Be proactive and self-driven
• Attention to detail pertaining to food quality, presentation, preparation and portion control
• Managing and maintaining high standard of kitchen hygiene, food storage and work practices 
• Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service and operations

Key Responsibilities

• Compliance to workplace policies, rules, procedures and standards
• Training of junior staff
• Daily planning and time Management
• Control food cost and wastage
• Kitchen Hygiene and safety
• Effective communication and handovers
• Perform other duties as and when requested

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POSITION SUMMARY

• Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience.
• No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time.

PREFERRED QUALIFICATIONS

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

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Position Summary

• The Office Administrator provides vital administrative, HR, and operational support to ensure the smooth functioning of Protea Hotel Tyger Valley. This role supports the General Manager and the senior leadership team through effective coordination, compliance oversight, and accurate documentation management. The Office Administrator upholds Marriott International standards, ensures statutory and brand compliance, and delivers efficient support to associates and departments across the hotel.

Critical Tasks

Executive & Administrative Support

• Manage the General Manager’s diary, meetings, appointments, and correspondence.
• Prepare supporting documentation and monitor follow‑up actions.
• Provide comprehensive administrative support to senior management and operational teams.
• Manage office supplies, stationery, and administrative resources while adhering to purchasing controls.
• Coordinate service contracts for office equipment (e.g., printers, stationery vendors) in line with procurement procedures.

HR Administration & Onboarding

• Coordinate recruitment administration, including interview scheduling, reference checks, and MIE verifications.
• Prepare onboarding packs and ensure all new hire documentation is accurate and complete.
• Conduct staff and student inductions aligned to Marriott standards and TakeCare culture.
• Maintain confidential and compliant employee records according to legislation and brand requirements.
• Respond to associate HR and admin queries in a timely and professional manner.
• Support HR reporting, filing, and compliance administration.

Training & Development Coordination

• Coordinate internal training schedules and logistics with relevant department heads.
• Maintain training attendance registers and upload records onto Marriott learning platforms (e.g., DLZ).
• Track and ensure completion of all mandatory training for associates.
• Support leadership in driving training compliance and development programs.

Associate Engagement & Recognition

• Coordinate associate engagement and TakeCare initiatives (birthdays, long-service, staff events, surveys).
• Assist in distributing internal communication, event notices, and engagement materials.
• Support the hotel culture by living and promoting Marriott’s core values and TakeCare philosophy.

Operational Support

• Maintain staff schedules, duty rosters, and internal operational reports.
• Update and maintain the hotel organogram to reflect structural changes.
• Manage uniform ordering, distribution, and inventory control.

Compliance, Audits & Statutory Requirements

• Ensure all statutory compliance documents are valid, up-to-date, and properly filed.
• Track and manage internal audit requirements, ensuring corrective actions are completed.
• Prepare documentation for internal, external, HR, Health & Safety, and compliance audits.
• Handle sensitive information with strict confidentiality and discretion at all times.

Health, Safety & Security Administration

• Support the Health and Safety Team with record‑keeping, training schedules, and compliance monitoring.
• Maintain incident reports, safety registers, and emergency contact lists.
• Assist in coordinating fire drills, contractor inductions, and safety-related communication.

Systems & Technology Administration

• Support user access changes and permissions for relevant hotel systems (e.g., Opera, Micros, etc).
• Maintain updated logs for system users to ensure PCI and data protection compliance.

Projects & Continuous Improvement

• Support the General Manager with hotel-wide initiatives, projects, and performance documentation.
• Assist in preparing presentations, reports, and dashboards for monthly meetings.
• Contribute to process improvements, operational efficiencies, and administrative best practice.

Critical Competencies

• Strong organizational and multi-tasking abilities
• High attention to detail and accuracy
• Excellent written and verbal communication
• Ability to manage confidential information with professionalism
• Strong interpersonal and customer service skills
• Proficiency in Microsoft Office Suite
• Ability to work under pressure in a fast‑paced environment
• Strong understanding of HR and administrative compliance

Preferred Qualifications & Experience

• Matric / Grade 12 (required)
• Administrative or HR-related qualification (advantageous)
• 2–3 years’ administrative experience, preferably in hospitality
• Experience with HR processes, timekeeping systems, or compliance reporting (advantageous)
• Familiarity with Marriott systems, policies and procedures are beneficial.

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• Responsible for the overall success of daily kitchen operations. This role requires strong culinary skills, hands-on leadership, and the ability to maintain high standards across all food-related functions. The position focuses on delivering excellent guest experiences, supporting employee satisfaction, controlling costs, and ensuring consistent, high‑quality food. The role includes supervising all kitchen areas, guiding and developing staff, and ensuring all sanitation and food safety standards are met.

CANDIDATE PROFILE
Education & Experience
Option 1:

• High school diploma, plus at least 8 years of experience in culinary, food & beverage, or a related field.
• Experience must include a supervisory role managing a team of at least 15 direct reports.
• Must demonstrate past experience fulfilling at least 80% of the Core Work Activities listed below.

OR

Option 2:

• A 3-year Diploma/Degree in Culinary Arts, Hotel/Restaurant Management, or a related field, plus at least 4 years of relevant experience.
• Experience must include a supervisory role managing a team of at least 15 direct reports.
• Must demonstrate past experience fulfilling at least 80% of the Core Work Activities listed below.

CORE WORK ACTIVITIES 1. Leading the Culinary Team

• Uses strong communication and interpersonal skills to motivate and lead the team.
• Supervises daily operations and steps in to perform duties when needed.
• Builds a culture of trust, respect, and cooperation.
• Sets a positive example and maintains high productivity levels.
• Encourages open communication and addresses employee concerns.
• Ensures employees clearly understand expectations.
• Recognizes team achievements and celebrates success.
• Leads shifts while preparing food and fulfilling guest requests.
• Coordinates all kitchen staff involved in food preparation.

Maintaining Culinary Standards

• Creates and develops new menu items, ideas, and presentations.
• Oversees kitchen shifts and ensures compliance with Food & Beverage policies and procedures.
• Ensures food quality, taste, presentation, and consistency.
• Enforces proper food handling, storage, and sanitation standards.
• Ensures all employees hold required certifications.
• Assists the Executive Chef with all kitchen operations.
• Manages purchasing, receiving, and storage processes.
• Prepares and cooks various dishes, including for special events or VIP guests.
• Maintains high standards for raw and cooked food quality.
• Contributes to food presentation and decorative displays.

Delivering Excellent Customer Service

• Provides exceptional service to drive guest satisfaction and loyalty.
• Ensures daily operations meet customer expectations.
• Coaches staff to better understand guest needs and improve service.
• Observes service behavior and gives constructive feedback.
• Encourages continuous improvement and prioritizes guest satisfaction in meetings.
• Empowers employees to deliver outstanding service.
• Sets a positive example in guest interactions.

Achieving Culinary Goals

• Meets or exceeds performance, budget, and team goals.
• Prioritizes and organizes work to achieve operational objectives.
• Understands how kitchen operations impact broader financial performance.
• Trains employees on safety procedures.

Managing Human Resources Responsibilities

• Identifies and supports staff development needs through coaching and training.
• Designs and delivers training programs as needed.
• Handles payroll administration.
• Addresses issues with management and HR when required.
• Uses labor management systems for scheduling and attendance tracking.
• Reviews staffing needs to balance service, operations, and financial targets.
• Participates in performance reviews and discipline processes.
• Helps implement corrective action plans when needed.

ADDITIONAL RESPONSIBILITIES

• Communicates effectively with supervisors, colleagues, and team members through various channels.
• Analyzes information to make informed decisions and solve problems.
• Attends and contributes to required meetings.