Job Opportunities at Marriott International

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.

Each year focusses on different aspects of the business, however discipline exposure may overlap:

• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

JOB SUMMARY

• Responsible for soliciting and managing of reservations sales-related opportunities. Manages and provides training and work assignments to Reservations Sales staff. Actively up-sells each business opportunity to maximize revenue opportunity. Achieves personal and team related revenue goals. Responsible for driving customer loyalty by delivering service excellence throughout each customer experience. Provides service to our customers in order to grow share of the account on behalf of the company.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; no work experience required.

OR

• 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 2 years experience in the sales and marketing, guest services, front desk, or related professional area.

CORE WORK ACTIVITIES

Understanding Markets & Maximizing Revenue

• Identifies new reservations sales business to achieve personal and property revenue goals.
• Understands the overall market, including competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.
• Closes the best opportunities for the property based on market conditions and property needs.
• Monitors same day selling procedures to maximize room revenue and control property occupancy.
• Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution.

Conducting Daily Reservations Sales Activities

• Responds to incoming reservations sales opportunities for the property that are outside parameters of the .
• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.
• Uses sales resources and administrative/support staff effectively.
• Assists in monitoring group reservation forecast data.
• Coordinates with sales and Convention Services to process rooming lists and reservation cards.
• Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).
• Assists with monitoring accuracy of reservation sales orders within tracking systems.
• Tracks no-show reservations and processes charges as needed.
• Checks daily arrivals to ensure all necessary billing instructions are applied to reservations.
• Manages wait list and prioritizes order of wait list contacts to be made.
• Prepares work and maintenance orders.

Providing Exceptional Customer Service

• Supports customer loyalty and property’s brand standards by delivering service excellence throughout each customer experience.
• Services our customers in order to grow share of the account.
• Provides excellent customer service consistent with the daily service basics of the brand.
• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
• Sets a positive example for guest relations.
• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their 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 the company.
• Handles guest complaints and disputes following the instant pacification procedures.

Managing and Conducting Human Resource Activities

• Monitors reservations sales agents while on phone calls.
• Develops, implements and maintains a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
• Utilizes all available on the job training tools for employees.
• Creates monthly labor scheduling for team.

Additional Responsibilities

• Utilizes applicable intranet for resources and information.
• Creates contracts as required.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

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

• Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Identify guest reservation needs, determine appropriate room type, and verify availability of room type and rate. Explain guarantee, special rate, and cancellation policies to callers. Accommodate and document special requests. Answer questions about property facilities/services and room accommodations. Follow sales techniques to maximize revenue. Communicate information regarding designated VIP reservations. Input and access data in reservation system. Respond to any challenges found for accommodating rooming requests by communicating with appropriate individual or department. Oversee accuracy of room blocks and reservations. Input group rooming lists using reservation systems, revise room blocks to maintain the required number of available rooms and keep organized files of all groups. Set-up proper billing accounts according to Accounting policies.
• 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; assist individuals with disabilities; 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. 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 1 year of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

go to method of application »

JOB SUMMARY

• Reporting to the Hotel Operations Manager, the successful incumbent will be responsible for administering front office functions and supervising staff on a daily basis. Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. Position directs and works with managers and employees to carry out procedures ensuring an efficient check in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or equivalent.
• At least 2 years' experience in the guest services, front desk, or related professional area.
• 2-year Diploma from an accredited university in Hotel and Restaurant Management, Hospitality.

CORE WORK ACTIVITIES

Maintaining Guest Services and Front Desk Goals

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.
• Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed goals.

Supporting Management of Front Desk Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Supervises all areas of the Front Office in the absence of the Front Office or Assistant Front Office Manager.

Ensuring Exceptional Customer Service 

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Responds to and handles guest problems and complaints.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Observes service behaviors of employees and provides feedback to individuals.
• Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction.
• Ensures employees understand customer service expectations and parameters.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Managing Projects and Policies

• Implements the customer recognition/service program, communicating and ensuring the process.
• Trains staff and monitors adherence to all credit policies and procedures to reduce bad debts and rebates.
• Supervises same day selling procedures to maximize room revenue and control property occupancy.
• Supervises daily Front Desk shift operations and ensures compliance with all policies, standards and procedures.
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

Supporting Human Resource Activities 

• Supports the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Brings issues concerning employee satisfaction to the attention of the department manager and Human Resources.
• Assists as needed in the interviewing and hiring of employee team members with the appropriate skills.
• Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
• Participates in employee progressive discipline procedures.

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.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Performs all duties at the Front Desk as necessary.
• Runs Front Desk shifts whenever necessary.
• Participates in departmental meetings and continually communicates a clear and consistent message regarding the Front Desk goals to produce desired results.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

go to method of application »

POSITION SUMMARY

• Check figures, postings, and documents for accuracy. Record, store, access, and/or analyze computerized financial information. Control and secure cash and cash equivalents for property according to cash handling policy and procedures. Organize, secure, and maintain all files and records in accordance with document retention and confidentiality policies and procedures. Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Audit statistical, financial, accounting, auditing, or payroll reports and tables. Audit and reconcile all revenue postings.

CANDIDATE PROFILE 

Education and Experience

• A recognised appropriate financial qualification advantageous
• 3 – 4 years' experience in a similar function
• The ability to perform well under pressure
• Accuracy and attention to detail
• Ability to work without supervision and within a team
• Strong planning and organizing skills to meet deadlines with regards to operational requirements essential
• Strong interpersonal and communication skills
• Experience in Commerce and financial processes
• Proficiency in Microsoft packages essential (Word, Excel, email) 
• Accuracy and numerical insight
• Strong analytical skills and ability
• Flexible working hours

CRITICAL WORK ACTIVITIES

Debtors

• Maintain up to date debtors book e.g invoices and statements
• Generate and send out statements by the 3rd of each month 
• Follow up on, collect and allocate debtors payments
• Carry out billing, collection and reporting activities according to specific deadlines
• Perform account reconciliations
• Monitor customer account details for non-payments, delayed payments and other irregularities
• Generate age analysis
• Maintain accounts receivable customer files and records (spreadsheet credit applications and documents)
• Process credit card payments
• Investigate and resolve customer queries
• Process adjustments as and when required as approved by management
• Communicate with customers via phone, email, mail and personally
• Assist with month end closing
• Age Analysis/Credit limits weekly
• Weekly debtors meeting and O-status on a Wednesday 2pm.
• Take minutes and sent out within 48 hours.

General Cashier

• Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. 
• Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. 
• Record, store, access, and/or analyse computerized financial information. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. 
• Complete period-end closing procedures and reports as specified. 
• Audit cashier banks periodically according to SOPs. 
• Maintain, distribute, and record cashier banks, and contracts. Document, maintain, communicate, and act upon all Cash Variances according to SOPs. 
• Act as liaison between property and armoured car service or primary banking institution. 
• Participate in internal, external, and regulatory audit processes and ensure compliance with SOPs. 
• Follow all company policies and procedures.

Duties Included but not limited to the following:

• Cash recon
• Daily banking
• Credit card recon
• Change and change requests

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.
• 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.

Policies and Procedures

• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of proprietary materials and information.
• 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.
• Perform other reasonable job duties as requested by Management.

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.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances 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; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance 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 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

What else do we offer you?

• A professional environment to work in and the opportunity to learn from others in the hospitality industry;
• Being part of the biggest hotel company in the world and career possibilities within Marriott International;
• Personal coaching and training to support with your career development;
• A Take Care program; we focus on your wellbeing in general and organize several healthy and fun activities throughout the year

CORE COMPETENCIES

• Excellent written and verbal communication skills
• Self-directed and able to work without supervision
• Team player – works well as an individual and with co-workers
• Energetic and eager to tackle new projects and ideas
• Highly self-started, motivated individual who thrives in a multi-tasking, fast paced environment
• Passionate about hospitality industry and the ability to make things brilliant
• Punctual and strong organizational skills
• Flexible in working different shifts, like: AM, PM and during the nights
• Good communication or social skills  

WHAT TO EXPECT IF YOU APPLY FOR THE 3-YEAR PROGRAM AFTER COMPLETING ORIENTATION

• Our 3-year long In-Service Trainee Program allows you to truly experience the industry from the ground up, where our founders and many of our leaders began.  You will get immersed in Marriott’s culture and business and find your true calling in the travel industry.  The program equips trainees with practical skills, theoretical knowledge and a broad understanding of the industry.  You will learn first-hand about a hotel’s operations.
• Trainees are placed with a new hotel that forms part of the Marriott group of hotels in South Africa each year.  Trainees are transferred to gain the experience of working in different types of hotels (i.e. city centre, resort, country; different star-gradings; different managers to learn different management styles).  The location at which a trainee may be placed is at the discretion of the program managers, although the personal circumstances of the trainee will be taken into consideration where possible.  Trainees will spend a minimum of 1 year with a hotel before being transferred to a new hotel.  Hotel transfers take place in January of each respective year and trainees are advised by the end of November where they have been placed for the following year.
• Each year focusses on different aspects of the business, however discipline exposure may overlap:
• Hospitality Management:  1st year Food & Beverage related operations; 2nd year Rooms Division related operations; 3rd year Back of house & management related operations.
• Professional Cookery:  1st year Cold Food & related preparation; 2nd year Hot Food & related preparation; 3rd year All Food preparation functions & management operations.
• The theoretical aspect of the industry is covered by study-release periods at Hotel or Culinary School, as well as attending a number of short courses and completing online eLearning programmes during each year.  The trainees are also required to study and complete a portfolio of evidence in their own time.  The costs of these are carried by the company. 
• Graduates are required to take up employment with the company for one year upon graduation and the company supports all graduates to acquire suitable full-time and permanent employment.

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.

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

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: Grade 12
• Related Work Experience: Less than 1-year related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None