Job Opportunities at Marriott International

POSITION SUMMARY

• Check figures, postings, and documents for accuracy. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, audit, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures. Follow-up and resolve past due accounts and vendor invoices until payment in full is received or resolved. Prepare daily consolidated deposits of cash received by all cash handling employees. Document, maintain, communicate, and act upon all Cash Variances. Prepare, maintain, and administer all cashier banks and contracts.
• Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested by Supervisors.                

CRITICAL TASKS

Policies and Procedures

• Maintain confidentiality of proprietary materials and information.
• Protect the privacy and security of guests and coworkers.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• 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.
• Talk with and listen to other employees to effectively exchange information.
• Prepare and review written documents (e.g., daily logs, business letters, memoranda, reports), including proofreading and editing written information to ensure accuracy and completeness.

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.
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.

Physical Tasks

• Enter and locate work-related information using computers and/or point of sale systems. 
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.

General Finance and Accounting

• Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
• Organize, secure, and maintain all files and records in accordance with document retention and confidentiality policies and procedures.
• Record, store, and/or analyze information using property software.
• Control and secure cash and cash equivalents for property according to cash handling policy and procedures.
• Maintain accurate electronic spreadsheets for financial and accounting data.
• Access computerized financial information to answer general questions as well as those related to specific accounts.
• Code documents according to company policies and procedures.
• Classify, record, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers.
• Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables.
• Generate finance/accounting reports from computer system as needed.
• Complete period-end closing procedures and reports as specified.
• Audit statistical, financial, accounting, auditing, or payroll reports and tables.

Accounts Receivable

• Prepare, review, and issue bills, invoices, and account statements according to company procedures.
• Transfer direct billing accounts from guest ledger to Accounts Receivable and file according to company policies and procedures.
• Review group master bills for accuracy.

General Cashier

• Audit cashier banks periodically according to SOPs.
• Document, maintain, communicate, and act upon all Cash Variances according to SOPs.
• Maintain a safe fund to meet the cash operational needs of the property.
• Prepare daily consolidated deposits of cash received by all cash handling employees.
• Prepare, maintain, and administer all cashier banks and contracts.
• Maintain, distribute, and record all petty cash according to SOPs.

CRITICAL COMPETENCIES

• Analytical Skills
• Computer Skills
• Arithmetic Computation
• Learning

Interpersonal Skills

• Team Work
• Interpersonal Skills

Communications

• English Language Proficiency
• Communication

Personal Attributes

• Integrity
• Dependability

Organization

• Detail Orientation

General Finance and Accounting

• Microsoft Office

PREFERRED QUALIFICATIONS

Education

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

Related Work Experience

• At least 1 year of related work experience

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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.

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POSITION SUMMARY

• Assists management in ensuring the quality, consistency and production of areas of responsibility in kitchen.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works with team to improve guest and employee satisfaction while maintaining the operating budget.  Must ensure sanitation and food standards are achieved.  Develops and trains team to improve results.

CANDIDATE PROFILE 

Education and Experience

• Matric Certificate with pass and chef diploma
• Must have 3-4 years practical kitchen experience in the Cold Section
• Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions
• Ability to manage, plan and delegate to staff ensuring deadlines are met.
• Ability to assess quality control and adhere to service standards
• Ability to clearly define productivity standards with quality requirements and methods required to obtain them
• Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files. 
• Employee Relations and Staff development. with a hands on approach
• Assist the HOD with Menu Planning, controls and implementation
• Knowledge of all kitchen hygiene standards and diligence reporting.
• Good understanding of food trends locally & internationally
   

CRITICAL WORK ACTIVITIES

• 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 – ie casual labour, departmental expenses, monthly stock takes and O/E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To support the GEI targets as agreed with the Head Chef
• 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
• Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis
• 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 outlets is as per department SOP’s

Physical Aspects of Position

• Frequent standing and walking throughout the shift
• Frequent lifting and occasionally required to lift up to 24kgs
• Frequent kneeling, pushing, pulling, lifting, standing
• Occasional ascending or descending ladders, stairs and ramps