Jobs at Marriott International

POSITION SUMMARY

• Responsible for following established procedures in receiving, storing, distributing and capturing of invoices. Support/ assist in stores and cost control. Perform other duties as and when required.

Education and Experience

• Computer literate, Microsoft Word & Excel an essential to have
• Knowledge of Micros Materials Control or similar systems and numeracy essential
• Previous knowledge of receiving, purchasing,  stores & inventory control in a similar environment
• Data capturing experience
• Ability to work without supervision
• Diploma in warehouse management or purchasing management or stock control/stores management would be an advantage
• Flexible working hours
• Be prepared to perform other duties within the department
• Team focused and strong team leader
• Excellent communication skills , peoples person

Core Functions and duties 

Take full responsibility for the day-to-day running of receiving department. Be familiar with Cost throughout the Hotel, recommend and implement measures to control cost.

• Report directly to the Financial Manager
• Assist in ensuring that all items are efficiently received in the loading bay and checked against purchase orders as per the policies and procedures of Marriott.
• Ensure all deliveries of products are made via the receiving bay, and that ALL invoices are stamped and signed as per hotel policy.
• Ensure all items received agree with the invoice, and issue a credit note for incorrect or short deliveries
• Ensure that all deliveries and delivery personnel are supervised, and no stock is ever left unsecured or unsupervised.
• Ensure stock is moved from receiving cages immediately it arrives, to the relevant store, and ensure no stock is left in cages after hours.
• Ensure all items received are checked for Weight, Packaging, Packing and Expiry Information, Quality, Price as Negotiated with supplier.
• Ensure the receiving area and equipment are cleaned daily including the scales and the accuracy thereof and secured after hours report any maintenance needs to the Cost Controller
• Ensure that the correct parcel handling procedure is adhered to, and communication sent immediately the parcel is received.  Ensure accurate records of the parcel are kept at all times.
• Ensure all Delivery & Credit notes are logged and followed up for invoices on a daily basis.
• Ensure the chef is informed upon the receipt of perishable food items and ensure that the qualities of the goods are checked by Senior Chef on duty.
• Ensure proper organization of delivery vehicles to avoid congestion in the loading bay.
• All returns, underages and overages must be clearly noted on the suppliers delivery note or invoice copy.
• Any credit notes must be made out and signed for by the supplier’s delivery representative.  The supplier must retain the original copy.
• Perform checks on receiving temperatures of perishable goods, as well as delivery vehicles, and relevant logs kept for audit purposes as per Marriott policies.  
• Ensure all perishable and shelf life goods are date stamped upon delivery.
• In the case of non-inventory stock, the user who ordered the item must be notified and collect the item from the cage and transport it to their own store.
• All invoices must be matched to the relevant order and prices compared.  Any differences must be investigated immediately against price quotes.

go to method of application »

POSITION SUMMARY

• Maintain adherence to sanitation/health regulations and requirements.
• Meet with the Chef to review assignments, anticipate business levels, changes, and other information.
• Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service.
• Continue preparation work between meal services.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Monitor food quality while preparing food.
• Weigh, measure, and mix ingredients according to recipes or personal judgment.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Ensure proper portion, arrangement, and food garnish to be served.
• Serve food in proper portions onto proper receptacle.
• Anticipate and communicate any assistance needed during busy periods.
• Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out.
• Direct and assist Stewards to maximize clean-up efficiency.
• Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately.
• 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.
• Welcome and acknowledge all guests according to company standards.
• Speak with others using clear and professional language.
• 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. 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.

PREFERRED QUALIFICATION

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 6 years of related work experience.
• Supervisory Experience: 1 year of supervisory experience is required.
• License or Certification: None