Job Opportunities at Marriott International

POSITION SUMMARY

• Greet and escort guests to rooms.
• Open doors and assist guests/visitors entering and leaving property.
• Inform guests of property amenities, services, and hours of operation, and local areas of interest and activities.
• Identify and explain room features to guests (e.g., use of room key, mini-bar, ice and vending areas, in-room safe, valet laundry services).
• Transport guest luggage to and from guest rooms and/or designated bell area.
• Assist with luggage storage and retrieval.
• Assist guests/visitors in and out of vehicles, including assisting guests with loading/unloading luggage.
• Supply guests with directions.
• Arrange transportation (e.g., taxi cab, shuttle bus, limousine/sedan service) for guests/visitors, and record advance transportation request as needed.
• Communicate parking procedures to guests/visitors.
•  
• Follow all company policies and procedures, and report accidents, injuries, and unsafe work conditions to manager.
• Maintain awareness of undesirable persons on property premises.
• Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information.
• Welcome and acknowledge all guests, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others.
• Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats (e.g., small print). Move at a speed required to respond to work situations (e.g., run, walk, jog).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested by Supervisors.

go to method of application »

POSITION SUMMARY

• Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests.
• Transmit information or documents using a computer, mail, or facsimile machine.
• Operate standard office equipment other than computers.
• Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software.
• Handle incoming and outgoing mail, including date stamping and distributing incoming mail.
• Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc.
• Compile, copy, sort, and file records of office activities, business transactions, and other activities.
• Enter and locate work-related information using computers and/or point of sale systems.
• Follow all company policies and procedures, 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, prepare and review written documents accurately and completely, and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• 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.

go to method of application »

POSITION SUMMARY

• Ensure that all tasks are completed in a timely manner, communication is maintained with all senior chefs and that all food handled within the section is in a hygienic manner and to the highest standard. To effectively manage the pastry section through Systematic controls, effective delegation and supervision in accordance with Company Procedures and Standards.

Key Duties and responsibilities:

• Prepare fresh ingredients for cooking/baking according to recipes/menu
• Create, bake and decorate pastries and desserts according to specific dietary requirements, example (gluten free, sugar free, diabetes- friendly etc.)
• Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery
• Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, self and staff development and training, knowledge of current trends, effective implementation and monitoring of controls and systems to ensure consistency
• To support the Food cost target, with control of wastage and productivity to ensure maximum profit – i.e. casual labor, departmental expenses, monthly stock takes and O/E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To ensure that revised or new standards are upheld and maintained in product
• To train and develop all junior members of staff
• Effective time management and forward planning to ensure all service and administrative deadlines are met
• Ensure effective stock ordering according to business levels and correct stock rotation is maintained
• Assist with preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved
• To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state
• Check and ensure all MEP to outlet is as per department SOP’
• Cook food and prepare top-quality menu items in a timely manner
• Test foods to ensure proper preparation and temperature
• Be trained on the procurement system and ensure that placement of all food orders are processed on a daily basis
• Assisting stock takes

go to method of application »

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.

go to method of application »

Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided.  Represents property management in resolving any guest or property related situation.  Manages the flow of questions and directs guests within the lobby.  Serves as Guest Relations Manager and handles the tracking of service issues.

Minimum skills experience & requirements:

• A recognised qualification in Hospitality Management
• 2 years relevant experience in a similar position within a hotel environment
• Proficiency in Microsoft packages as well as extensive knowledge of Fidelio Opera
• Professional Disposition
• Competence to build and effectively manage interpersonal relationships at all levels
• Professional communication and email etiquette,
• Strong and effective planning and organizing skills to ensure operational efficiencies
• Confidence in decision making and conflict resolution abilities
• Competency in administration skills – stock rotation, inventory control and ordering
• Ability to work within a pressurized environment
• Ability to use Initiative and be proactive and self-driven
• Maintain a neat, clean and well-groomed appearance as per company standards
   

CORE WORK ACTIVITIES

Supporting Property Operations and Guest Relations Needs

• Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property.
• Communicates any variations to the established norms to the appropriate department in a timely manner.
• Sends duty manager report to all departments on a daily basis.
• Strives to improve service performance.
• Ensures compliance with all policies, standards and procedures.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
• Understands and complies with loss prevention policies and procedures.
   

Managing the Guest Experience

• Intervenes in any guest/employee situation as needed to ensure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved.
• Empowers employees to provide excellent customer service.
• Provides immediate assistance to guests as requested.
• Serves as a leader in displaying outstanding hospitality skills.
• Sets a positive example for guest relations.
• Responds to and handles guest problems and complaints.
• Ensures employees understand customer service expectations and parameters.
• Interacts with customers on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction.
• Participates in the development and implementation of corrective action plans to improve guest satisfaction.
• Records guest issues in the guest response tracking system.
• Respond to all guest reviews across all platforms
• Identify trends with regards to Guest Feedback and communicate with other departments in order to look for solutions for complaints that filter through.
• Meet and Greet Marriott Bonvoy Members on arrival.
• Lobby duties include – Welcoming guests on arrival and wishing them farewell during departure from the hotel.
• Providing guest with advice on popular restaurants and entertainments and tours during their visit, as well as facilitating reservation requests.
• Manage VIP gifting for guests and Marriott Bonvoy Members
• Making all teams aware of any Birthdays, Special occasions, Honeymoon, Anniversary stays and ensure these guests and Marriott members receive the appropriate amenities specific to your property needs.
• Participates as needed in the investigation of employee and guest accidents.
• Conducts regular inspection tours of the entire facility for appearance, safety, staffing, security, and maintenance.
• Celebrates successes and publicly recognizes the contributions of team members.
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPS) 
• Understands and, if necessary, implements all emergency plans including accident, death, elevator, thefts, vicious crimes, bombs, fire, etc.

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.