Hot Jobs at Marriott International

• Serves as the strategic business leader for the property’s Food & Beverage and Culinary operations, including Restaurants/Bars, Room Service, and Banquets/Catering (where applicable). This role is responsible for developing and executing departmental strategies aligned with brand service standards and brand initiatives.
• The position ensures the Food & Beverage/Culinary operation meets target customer expectations, drives employee satisfaction, grows revenue, and maximizes departmental financial performance. It also leads the creation and implementation of property-wide strategies that deliver high-quality products and services, exceed guest and employee expectations, and generate strong returns on investment.
• This position will require shift work and weekends. This is a hands on position. 

CANDIDATE PROFILE Education & Experience Option 1

• High school diploma plus at least 6 years of experience in culinary, food & beverage, or a related field.
• Experience must include a supervisory role managing a team of at least 50 associates
• Must demonstrate prior experience performing at least 80% of the Core Work Activities listed below.

OR Option 2

• A 2-year 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 50 associates
• Must demonstrate prior experience performing at least 80% of the Core Work Activities listed below.

SKILLS & KNOWLEDGE

• Customer & Personal Service – Strong understanding of customer needs assessment, service quality standards, and evaluating guest satisfaction.
• Management of Financial Resources – Ability to allocate and control spending to achieve operational objectives.
• Administration & Management – Knowledge of strategic planning, resource allocation, leadership principles, HR management, and operational coordination.
• Applied Business Knowledge – Awareness of market dynamics and enterprise-level objectives to diagnose strengths, anticipate risks, identify opportunities, and align team actions with business goals.
• Management of Material Resources – Skill in acquiring and managing equipment, facilities, and supplies efficiently.

CORE WORK ACTIVITIES 

Developing and Maintaining Food & Beverage/Culinary Goals

• Sets clear expectations and holds F&B leaders accountable for service behaviors.
• Reviews financial statements to assess performance against budget.
• Recommends CAPEX funding for equipment and renovations aligned with brand strategy.
• Partners with F&B leadership to identify concerns and create strategies for financial improvement.
• Establishes challenging yet achievable operational goals.
• Continuously seeks opportunities to improve service performance.

Developing and Maintaining Budgets

• Develops and manages the Food & Beverage budget.
• Monitors actual and projected sales to ensure revenue goals are met or exceeded.
• Ensures cash control and liquor control procedures are in place and followed.
• Protects profit margins while maintaining high guest and employee satisfaction.

Leading the Food & Beverage/Culinary Team

• Uses strong interpersonal and communication skills to inspire, lead, and influence others.
• Builds mutual trust, respect, and teamwork across the department.
• Consistently meets or exceeds performance, budget, and team goals.
• Leads by example, demonstrating integrity and professionalism.
• Seeks opportunities to increase profit through cost/benefit analysis and new business opportunities.
• Challenges current processes and drives innovation and change.
• Ensures regular and effective communication across all F&B areas (briefings, meetings, updates).
• Maintains open, collaborative relationships across the department.
• Develops a Food & Beverage operating strategy aligned with brand business strategy.
• Identifies staff development needs and provides coaching, mentoring, and skills support.
• Stays current with market trends and introduces new products to enhance customer satisfaction, generate revenue, and maintain competitive advantage.

Ensuring Exceptional Customer Service

• Provides service that exceeds customer expectations to drive satisfaction and loyalty.
• Coaches employees to better understand and meet guest needs.
• Reviews guest feedback (comment cards, satisfaction surveys) and ensures corrective actions are taken.
• Empowers employees to deliver exceptional service.
• Balances cost considerations with a strong commitment to service quality.
• Communicates action plans based on guest feedback to property leadership.

Managing and Conducting Human Resource Activities

• Provides clear guidance, direction, and performance standards to the team.
• Supports leadership team in effectively managing wages, F&B costs, and controllable expenses.
• Recruits leaders with strong functional expertise, creativity, and entrepreneurial drive.
• Sets goals and expectations and holds staff accountable through the performance review process.
• Ensures expectations are clearly communicated and employees feel comfortable raising concerns.
• Collaborates with Human Resources when needed.
• Ensures fair and equitable treatment of employees.
• Provides specific, actionable feedback to提升 performance.

ADDITIONAL RESPONSIBILITIES

• Communicates relevant information to executives, peers, and subordinates promptly.
• Shares information through phone, written communication, email, or in person as needed.
• Analyzes data to determine the best solutions and resolve problems.
• Estimates food, liquor, wine, and beverage needs for purchasing and requisition planning.
• Orders and purchases necessary equipment and supplies.

go to method of application »

POSITION SUMMARY

• Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. 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. 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; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. 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.

PREFERRED QUALIFICATIONS

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 2 years of related work experience.
• Supervisory Experience: At least 1 year of supervisory experience.
• License or Certification: None

go to method of application »

POSITION SUMMARY

• Our jobs aren’t just about mixing drinks.  Instead, we want to build an experience that is memorable and unique.  Our bartenders have the basics down but are constantly on the look-out for new trends, micro-local offerings, and guests’ evolving needs. They are not just a beverage enthusiast, but also the host of the space. Their role goes beyond the bar itself to take ownership of guest service more broadly and do what needs to be done. Bartenders will use their knowledge and expertise to make the bar look and function flawlessly.  They will build relationships with others across the hotel and in the community, to anticipate and deliver on our guests’ needs.   They should be passionate about the guest service experience but also have an eye for detail – from the money that moves through their hands, to the information they provide to guests, to the quality of their drinks.
• 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, protecting company assets, maintaining confidentiality, and ensuring your uniform and personal appearance are professional.  Bartenders will be on their feet and moving around (stand, sit, or walk for an extended period of time) and taking a hands-on approach to their work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without 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 Bartenders – 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

go to method of application »

Position Summary

• The Talent Acquisition Co‑ordinator provides end‑to‑end recruitment coordination support to the Talent Acquisition team, ensuring a smooth, efficient, and high‑quality hiring experience for candidates, hiring managers, and stakeholders. This role plays a critical part in supporting recruitment delivery through strong organisation, communication, and process management.

Scope

• Location: Cape Town, South Africa
• Language Requirements: English (written & spoken)
• Hybrid Model: 4 days in the office
• Role Type: Fixed Term Contract (12 months)

Key Responsibilities

• Provide coordination and administrative support across the recruitment lifecycle
• Schedule and manage interviews across multiple stakeholders and time zones
• Act as a point of contact for candidates, ensuring timely communication and a positive candidate experience
• Support job posting, offer administration, and pre‑employment processes
• Maintain accurate candidate and requisition data within recruitment systems
• Assist with reporting, tracking, and recruitment data accuracy
• Support Talent Acquisition Partners and Hiring Managers with recruitment logistics and process guidance
• Ensure compliance with internal recruitment processes and policies
• Contribute to continuous improvement of recruitment coordination practices
• Flexible to work UAE hours

Experience

• Previous experience in recruitment coordination, HR administration, or a related role
• Proven ability to support multiple requisitions and stakeholders in a fast‑paced environment
• Familiarity with Applicant Tracking Systems (ATS) is preferred
• International experience is desirable; exposure to the UAE market is an advantage
• Minimum of 1 year of relevant experience

Skills & Competencies

• Strong organisational skills with a high level of attention to detail
• Excellent written and verbal communication skills
• Ability to manage competing priorities and consistently meet deadlines
• Service‑oriented mindset with a strong focus on candidate experience and care
• Collaborative team player who builds effective working relationships
• Proactive, adaptable, and solution‑oriented approach to work
• Comfortable working with data, systems, and reporting requirements

go to method of application »

POSITION SUMMARY

• Our Utility Cleaners play an important role in support of a number of vital hotel functions. At our hotels these associates may work across departments (e.g., kitchen, food and beverage, laundry) to support cleaning needs. Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (e.g., dish washing machines, hand wash stations, linen washers and dryers), or transporting dishware or linens across the hotel, these associates do whatever it takes to get the job done.
• 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. Ensure adherence to quality expectations and standards, develop and maintain positive working relationships with other employees and departments, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Report accidents, injuries, and unsafe work conditions to manager. 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.

PREFERRED QUALIFICATIONS

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

go to method of application »

POSITION SUMMARY

• Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests’ service needs. 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. 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: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

go to method of application »

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

go to method of application »

POSITION SUMMARY

• Contact appropriate individual or department (e.g., Sales, Data Administration, Accounting) as necessary to resolve guest calls, requests, or problems. Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott, including up-selling. Determine and give complimentaries to guests as gifts for their patronage (e.g., rewards points, show tickets, gift certificates). Promote awareness of brand image internally and externally. Process requests for redeeming Marriott Rewards points. Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Enter Marriott Rewards information into appropriate software when taking guest reservations. Answer, record, and process all guest calls, requests, questions, or concerns. Perform general office duties to support Sales & Marketing (e.g., filing, sending emails, typing, faxing).
• Assist management in training and motivating employees; serve as a role model. 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; 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. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Monitor the performance of others to ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats. 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.

PREFERRED QUALIFICATIONS 

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 2 years of related work experience.
• Supervisory Experience: No supervisory experience.

go to method of application »

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

go to method of application »

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

go to method of application »

POSITION SUMMARY 

• This position assists with the reactive sales process maximizing hotel revenue and profitability aiming at achieving EBC revenue goals, team booking pace goals, guest satisfaction and the financial performance. Ensures business is turned over properly and in a timely fashion for proper service delivery. Assists in leading all day-to-day activities related to reactive sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.  
• Maintains a productive relationship with the Proactive Sales Team, Event Planning and Operations. Responsible for effective business processes with all sales related channels. Manages all group & event enquiries, negotiating /contracting functions including upsell, as well as operating the groups until handover to Event Planning. 

Managing Sales Activities  

• Qualifies new catering/group business leads and responds to incoming catering opportunities for the hotel. Standard response time is within 24 hours of receiving enquiry. 
• Enters every new lead in Opera; including Ml Leads and OneSource (if applicable). 
• Monitors and manages accurate room blocks forecasts according to group history reports and information given by clients to maximize hotel revenue, making adjustments as necessary. 
• Accurately forecasts catering revenues for every lead. 
• Utilizes the standard template for proposals, ensures sales process follows the handling guidelines. 
• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. 
• Closes the best opportunities for the hotel based on market conditions and hotel needs. 
• Requests quotations from external selected suppliers (when and if needed) to provide a comprehensive quote according to the scope of work. 
• Delivers site inspections in a methodical fashion adhering to the core standards. 
• Hosts entertainments regularly building and strengthening relationships with existing and new customers to enable future bookings. 
• Executes and supports the operational aspects of business booked (e.g., generating and filing proposal, contract, customer correspondence). 
• Documents Contracts/Agreements for all events and groups with rooms booked, following processes and procedures. Maintains files with all required information and/or documentation pre/post events (initial request, proposal, relevant information, signed contract, BEO's, vouchers, etc.). 
• Ensures a seamless turnover of all confirmed groups and events to Event Planning. 
• Ensures knowledge and understanding of Opera Sales & Catering and PMS, and keeps up with any updates in the system. 
• Identifies operational limitations to be able to deliver according to what was promised. 
• Monitors and enforces deadline dates and works with clients to release meeting space not needed to maximize hotel revenues. 
• Assists with selling and following-through on catering promotions. 
• Executes Sales strategies and business processes. 
• Executes and supports Customer Service Standards and hotel's Brand Standards. 
• Participates in and practices daily service basics of the brand. 

Maximizing Revenue & Managing Profitability  

• Understands the overall market - competitors' strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. 
• Maximizes revenue by up-selling packages and creative food and beverage offerings. 
• Gains understanding of the hotel's primary target customer and service expectations. 

Building Successful Relationships  

• Works collaboratively with property Reservations, Sales and Marketing Team to ensure sales efforts are coordinated, complementary and not duplicative. 
• Develops a close working relationship with Banqueting and Operations to ensure execution of strategies at the hotel level. 
• Works with the management team to create and implement a catering sales plan addressing revenue, customers and market. 
• Works with the property's Food and Beverage team to develop menus that drive sales. 
• Interacts effectively with vendors, competitors, local community, and other hotel departments (including Sales, Kitchen and Events) in order to ensure guest satisfaction. 

Providing Exceptional Customer Service  

• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction with the service/program/event. 
• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Marriott International. 
• Monitors the effective resolution of guest issues that arise as a result of the sales process and channeling issues to property leadership and/or other appropriate stakeholders. 

Additional Responsibilities  

• Assists the Reservations Manager in any administrative tasks where possible including but not limited to creation of proposals, contracts, revenue reports, etc. 
• Attends daily events briefing providing accurate updates on details of bookings and enquiries. 
• Attends weekly Sales and Group Summary meetings. 
• Provides all requested credit information to credit manager including timely communication to client of credit policy, receipt of signed contract and deposit. 
• Effectively manages time ensuring the completion of all pre-set tasks on a daily basis. 
• Participates in departmental and Marriott courses as required. 
• Constantly strives toward continuing professional growth and development of self. 
• Protects company assets. 
• Participates in annual Engagement Survey. 

PREFERRED QUALIFICATIONS 

• Education: High school diploma or G.E.D. equivalent. 
• 2-year degree from an accredited university in Marketing, Business Administration, Hotel and Restaurant Management, or related major; 
• Experiences in groups booking and events are required. 

go to method of application »

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 F&B 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 F&B 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. Doing all these things well (and other reasonable job duties as requested) is critical for F&B Service Experts – to get it right for our guests and our business each and every time.           

CRITICAL TASKS

Guest Relations

• Address guests' service needs in a professional, positive, and timely manner.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• 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.
• Thank guests with genuine appreciation and provide a fond farewell.
• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings.
• Assist other employees to ensure proper coverage and prompt guest service.

General Food and Beverage Services

• Maintain cleanliness of work and guest areas by clearing, collecting and returning food and beverage items to proper area.
• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
• Pick-up trays and clean tables as needed to ensure a clean dining area.
• Follow appropriate procedures for serving alcohol, follow local Training & Guidance.
• Thank every guest upon departure, invites them to return, and wishes them a fond farewell.
• Retrieve and deliver food and beverage orders in a timely manner.
• Perform other reasonable duties as requested.
• Coordinates with the respective kitchens to ensure guests’ orders are delivered.

Beverage/Coffee Cart

• Inspect the cleanliness and presentation all china, glass, and silver prior to use.
• Cash/Bank Handling
• Record transaction in MICROS or similar system at time of order.
• Process all payment methods in accordance with Accounting procedures and policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and resource materials; and always maintain cleanliness of workstation.

Closing

• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.

Steps of Service

• Present physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity.
• Check in with guests to ensure satisfaction with each food course and/or beverages.
• Answer questions on menu selections, and check with kitchen staff whenever additional clarification is necessary.
• Communicate with the kitchen regarding the length of wait for food items, recook orders, and product availability.

In-Room Dining/Room Service

• Take room service orders over the phone, answering any questions regarding the menu, inputting order into appropriate system, up-selling, following method of payment policies, reading back the order to confirm its accuracy, and providing expected delivery time.
• Place and log call back for room service order within appropriate time frame to ensure guest satisfaction.
• Notify guests and management of delays in service delivery.

Assists Management

• Communicate with guests, other employees, or departments to ensure guest needs are met.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

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.

Safety and Security

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

Policies and Procedures

• Protect the privacy and security of guests and coworkers.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Maintain confidentiality of proprietary materials and information.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.
• Follow the requirements and tasks as defined in EMEA Food & Beverage Cashiering SOP if associate handles cash.
• Comply with the requirements of the Marriott Cashiering Responsibilities/Petty Cash Fund and Cashier Overage/Shortage SOPs.

CRITICAL COMPETENCIES

Interpersonal Skills

• Customer Service Orientation
• Teamwork
• Interpersonal Skills
• Diversity Relations

Communications

• Communication
• Listening
• English Language Proficiency

Personal Attributes

• Dependability
• Presentation
• Positive Demeanor
• Integrity
• Safety Orientation
• Stress Tolerance
• Adaptability/Flexibility

Organization

• Multi-Tasking

Personal Attributes 

• Information Retention

PREFERRED QUALIFICATIONS

Education

• Higher Education, Diploma or equivalent

Related Work Experience

• At least 1 year of related work experience

Supervisory Experience

• No supervisory experience is required

go to method of application »

POSITION SUMMARY

• Our Heart of House Specialists play an important role in support of a number of vital hotel functions. At our hotels these associates may work across departments (e.g., kitchen, food and beverage) to support cleaning needs. Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (e.g., dish washing machines, hand wash stations), or transporting dishware across the hotel, these associates do whatever it takes to get the job done. 
• 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. Ensure adherence to quality expectations and standards, develop and maintain positive working relationships with other employees and departments, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Report accidents, injuries, and unsafe work conditions to manager. Perform other reasonable job duties as requested by Supervisors.          

CRITICAL TASKS

General Kitchen

• 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.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Receive deliveries, store perishables properly, and rotate stock. 

Dishwashing Activities

• Ensure clean wares are stored in appropriate areas.
• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
• Rack dirty items (silverware, plate ware, etc.).
• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Spray all racked items with hot water to loosen and remove food residue.
• Breakdown dirty bus tubs.

Maintenance, Sanitation, and Cleaning Activities

• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Empty trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
• Wash and disinfect kitchen and linen store room areas, tools, utensils and equipment.
• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
• Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

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.
• Exchange information with other employees using electronic devices (e.g., earpieces, two-way radios, email, DECT Phones).

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS). Follow further local Training requirements & Guidance. 
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

CRITICAL COMPETENCIES

Interpersonal Skills

• Teamwork
• Diversity Relations

Personal Attributes

• Safety Orientation
• Dependability

PREFERRED QUALIFICATIONS

Education

• No Higher Education / No Diploma 

Related Work Experience

• 1 year related work experience is required

Supervisory Experience

• No supervisory experience is required

go to method of application »

JOB SUMMARY

• The Development Chef is responsible for the research, creation, testing, and implementation of innovative, commercially viable menu concepts across all hotel food outlets. This role drives culinary excellence, consistency, brand alignment, cost control, and revenue growth across Breakfast, A La Carte, Room Service, Archer Bar, Pool Bar, Great Room, Keystone and Banqueting operations. The Development Chef ensures all menus align with brand standards, market trends, guest expectations, and financial targets.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 7 years' experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5-7 years' experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

• Ensuring Culinary Standards and Responsibilities are met for Restaurant
• Creating new, trend-driven and brand-aligned menus. 
• Developing and documenting standardized recipes with full costing and yield controls
• Producing plating guides and photographic standards for consistent execution
• Develops, designs, tests and creates new menus, ideas, relationships, systems, or products, including artistic contributions for restaurants.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Developing daily and seasonal menu items for the restaurants with training of chefs, picture standards, recipes and documentation.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.                
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.    

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates

 Honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in 

Employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.        

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company health & safety standards.    

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities 

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

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.
• Attends and participates in all pertinent meetings.
• Does daily briefings

MANAGEMENT COMPETENCIES

• Leadership -Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.  
• Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding.
• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions. 
• Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
   

go to method of application »

POSITION SUMMARY

• Promote awareness of brand image internally and externally. Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott. Recognize opportunities to up-sell the customer and sell enhancements to create a better Marriott experience or event. Encourage guests or callers to purchase or schedule preview package sales/tours. Explain details and requirements related to attending a sales presentation to potential owners. Verify that individuals meet eligibility requirements for preview package sales/tours prior to scheduling a tour for a Marriott vacation club property. Determine and give complimentaries to guests as gifts for their patronage (e.g., rewards points, show tickets). Answer guest questions about property facilities/services. 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; 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. 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; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS 

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