Latest Jobs at Marriott International

POSITION SUMMARY

• Our Heart of House Specialists play an important role in support of a number of vital hotel functions. At our hotels these associates may work across departments (e.g., kitchen, food and beverage) to support cleaning needs. Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (e.g., dish washing machines, hand wash stations), or transporting dishware across the hotel, these associates do whatever it takes to get the job done. 
• No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Ensure adherence to quality expectations and standards, develop and maintain positive working relationships with other employees and departments, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Report accidents, injuries, and unsafe work conditions to manager. Perform other reasonable job duties as requested by Supervisors.          

CRITICAL TASKS

General Kitchen

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Receive deliveries, store perishables properly, and rotate stock. 

Dishwashing Activities

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

Maintenance, Sanitation, and Cleaning Activities

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

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Exchange information with other employees using electronic devices (e.g., earpieces, two-way radios, email, DECT Phones).

Safety and Security

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

Policies and Procedures

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

CRITICAL COMPETENCIES

Interpersonal Skills

• Teamwork
• Diversity Relations

Personal Attributes

• Safety Orientation
• Dependability

PREFERRED QUALIFICATIONS

Education

• No Higher Education / No Diploma 

Related Work Experience

• No related work experience is required

Supervisory Experience

• No supervisory experience is required

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JOB SUMMARY

• This position is open to South African Citizens Only 
• Responsible for the daily shift operations of Housekeeping, Recreation/Health Club and, if applicable, Laundry. Directs and works with employees to ensure property guestrooms, public space and employee areas are clean and well maintained. Completes inspections and holds people accountable for corrective action. Position assists in ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 3 years experience in hotel housekeeping management 

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; with 2 years relevant work experience in hotel housekeeping operation 

CORE WORK ACTIVITIES

Managing Housekeeping Operations

• Ensures guest room status is communicated to the Front Desk in a timely and efficient manner.
• Works effectively with the Engineering department on guestroom maintenance needs.
• Supervises the property general cleaning schedule.
• Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments.
• Inventories stock to ensure adequate supplies.
• Supervises daily Housekeeping shift operations and ensures compliance with all housekeeping policies, standards and procedures.
• Assists in the ordering of guestroom supplies, cleaning supplies and uniforms.
• Supports and supervises an effective inspection program for all guestrooms and public space.
• Communicates areas that need attention to staff and follows up to ensure understanding.
• Ensures all employees have proper supplies, equipment and uniforms.

Managing Departmental Costs

• Participates in the management of the department’s controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Ensuring Exceptional Customer Service

• Responds to and handles guest problems and complaints.
• Strives to improve service performance.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Conducting Human Resources Activities

• Participates as needed in the investigation of employee accidents.
• Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Ensures employees understand expectations and parameters.
• 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.
• Observes service behaviors of employees and provides feedback to individuals.
• Uses all available on the job training tools to train new room attendants and provide follow-up training as necessary.
• Participates in the employee performance appraisal process, providing feedback as needed.
• 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.

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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

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POSITION SUMMARY

• Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

• 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

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Job Function

• Join our amazing team and deliver unforgettable and memorable experiences. We are recruiting for an enthusiastic individual with a positive attitude. Reporting to the Front Office Manager, the successful incumbent will be required to provide professional and excellent customer service and is expected to support and assist with the front office operational requirements and all related areas as required and to maintain the exceptional customer service standards expected in accordance with Marriott International and Westin Brand Policies and Procedures.

Required Experience & Qualifications

• Appropriate Tertiary Hospitality qualification
• Minimum of 3 years’ experience in a similar position within a 5-star environment
• Good leadership, communication and interpersonal skills.
• Professional Disposition 
• Strong planning and organizing skills to meet deadlines
• Effective problem solving, decision making and conflict management skills 
• Ability to work within a pressurized environment
• Ability to use Initiative and be proactive and self-driven
• Experience in IR management and disciplinary processes
• Ability to work without supervision and within a team
• Attention to detail pertaining to area of responsibility
• Maintain a neat, clean and well-groomed appearance as per company standards
• Extensive working knowledge in MS Office in all MS office applications as well as OPERA

Key Areas of Responsibility

• Ensure that the highest standards of service in the Front Office departments are maintained and developed at all times
• Effectively co-ordinate and organise the operations of the Front Office department
• Provide support and guidance to all Front Office departments to ensure efficiency throughout 
• Achieve hygiene, health and safety standard requirements 
• Interviewing, screening and hiring of new employees
• Appraising performance; recognition and discipline.
• Co-ordinate training programmes and skills enhancement initiatives for Front Office staff in guest service, safety, hygiene, etc.
• Address and resolve both guest and staff concerns.
• Maintain a safe work environment by ensuring high standards of repair, hygiene and safety.
• Guest interaction regarding special requests

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 builds mutual trust, respect, and cooperation among team members
• Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Ensures employee recognition is taking place on all shifts.
• Establishes and maintains open, collaborative relationships with employees

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JOB SUMMARY

• The Pastry Chef de Partie is responsible for preparing, producing and presenting a variety of pastries, desserts, and baked goods in accordance with Company Procedures and Standards. The successful incumbent is to ensure consistency and creativity whilst working efficiently in a fast-paced kitchen environment while managing and leading pastry section team members. 

CANDIDATE PROFILE 

Education and Experience

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

CRITICAL WORK ACTIVITIES

• Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery.
• Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, self and staff development and training, knowledge of current trends, effective implementation and monitoring of controls and systems to ensure consistency 
• To support the Food cost target, with control of wastage and productivity to ensure maximum profit – ie casual labour, departmental expenses, monthly stock takes and O/E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To support the GEI targets as agreed with the Executive Chef
• To ensure that revised or new standards are upheld and maintained in product
• To train and develop all junior members of staff
• Effective time management and forward planning to ensure all service and administrative deadlines are met 
• Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis
• Ensure effective stock ordering according to business levels and correct stock rotation is maintained 
• Assist with preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved 
• To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state
• Check and ensure all MEP to outlets is as per department SOP’s 

Ensuring Culinary Standards and Responsibilities are Met 

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
• Communications production needs to key personnel.
• Produces production prep list. 
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.                                     
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.       

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.       
• Assumes duties of the Sous Chef in his/her absence. 
• Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals

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

Ensuring Exceptional Customer Service

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

Managing and Conducting Human Resource Activities 

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

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

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POSITION SUMMARY

• Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build an experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.
• No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each and every time.

Guest Relations

• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust.
• Address guests' service needs in a professional, positive, and timely manner.
• Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
• Assist other employees to ensure proper coverage and prompt guest service.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings, including social media where appropriate.
• Thank guests with genuine appreciation and provide a fond farewell.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Stay up-to-date on the local area so that you are prepared to provide specific recommendations for guests.
• Communicate recommendations in a way that builds excitement and interest among guests and associates.
• Perform other reasonable duties as requested.

Guest Services

• Arrange transportation (e.g., taxi cab, shuttle bus) for guests/residents/visitors, and record advance transportation request as needed.
• Contact appropriate individual or department (e.g., Guest Arrival, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem.
• Follow up with guests to ensure their requests or problems have been met to their satisfaction.
• Manage access to technological devices within public spaces (e.g., television, remote control, computer, Internet, games, etc.) and provide basic troubleshooting assistance or refer to appropriate individual or department (e.g., Engineering, Security/Loss Prevention) as necessary.

VIP/Concierge Services

• Gather, summarize, and utilize information about the property and the surrounding area amenities, including special events and activities.
• Respond to guest requests for special arrangements or services (e.g., transportation, religious services, babysitting, dry cleaning, entertainment/sporting events, shopping) by making arrangements or identifying appropriate providers.

Check-in/Check-out

• Keep track of changes in room status (e.g., early check-out, late check-out, room transfer, unexpected stay over) for Housekeeping.
• Organize and coordinate check-in/pre-registration procedures for arriving groups.
• Process all check-outs including express check-outs, resolving any late and disputed charges, settling account, retrieving room key, and requesting comments on guest's stay.
• Process all guest check-ins by confirming reservations in computer system (e.g., Fidelio, PMS, FOSSE, OPERA), verifying guest identity, requesting form of payment, assigning room, and issuing room key in accordance with property policies and procedures.
• Secure valid form of payment (e.g., credit card, cash) prior to issuing room key.
• Sell a room/accommodation to guests without reservations based on availability.
• Verify and adjust billing for guests.

Cash Handling

• Process all payment types such as room charges, cash, checks, debit, or credit.
• Process adjustment vouchers, paid-outs, correction vouchers, and miscellaneous charges.
• Count bank at end of shift and secure bank.
• Balance and drop receipts according to Accounting specifications.
• Obtain manual authorizations and follow all Accounting procedures when computer system is down.
• Count bank at the beginning of shift to ensure that amounts are correct and that there is adequate change.
• Follow the requirements and tasks as defined in EMEA Front Desk Cashiering SOP.
• Comply with the requirements of the Marriott Cashiering Responsibilities/Petty Cash Fund and Cashier Overage/Shortage SOPs.

Reports/Recordkeeping

• Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy.
• Run credit card authorization report and check for discrepancies.
• Review shift logs/daily memo books and document pertinent information in logbooks in the absence of a departmental Supervisor.
• Print contingency lists to have a record of all guests in case of emergency.

Communications

• Provides assistance to coworkers, ensuring they understand their tasks.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Instruct guests on how to access the internet (e.g., dial-up, broadband, wireless).
• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.

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

Policies and Procedures

• Ensure uniform, nametags, and personal appearance are clean, hygienic and professional.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

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.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

CRITICAL COMPETENCIES

Analytical Skills

• Learning
• Decision-Making
• Problem Solving
• Computer Skills
• Basic Mathematics

Interpersonal Skills

• Customer Service Orientation
• Interpersonal Skills
• Team Work
• Diversity Relations

Communications

• English Language Proficiency
• Communication
• Listening
• Applied Reading
• Writing

Personal Attributes

• Integrity
• Dependability
• Positive Demeanor
• Presentation
• Adaptability/Flexibility
• Stress Tolerance
• Initiative
• Organization
• Multi-Tasking
• Time Management

PREFERRED QUALIFICATIONS

Education

• Higher Education, Diploma or equivalent

Related Work Experience

• Minimum 12 months experience in a similar role

Supervisory Experience

• No supervisory experience is required

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Job Summary 

• The position is involved in maximizing revenue through increased bookings across the sales office. Assists in all day-to-day activities related to reactive sales with a focus on providing accurate and thorough proposals in a timely manner and follow ups that enable achievement of revenue objectives. Provides an efficient and effective process to quickly handle customer enquiries within pre-defined parameters. Communicates booking information to all relevant departments. Effectively presents and sells all conference and banqueting products which meet customer needs. Follows procedures and guidelines to complete assignments. Handles confidential and sensitive material.

Required Experience & Qualifications

• 2 years experience in Event booking environment, sales & marketing or related professional area 
• A recognized qualification in Events Management or Hospitality Management would be advantageous. 
• Extensive knowledge of sales & catering, events planning and hospitality operating systems i.e. Fidelio Opera
• Strong Communication skills (verbal, listening, writing)
• An effective team player in a team-based environment
• Effective time management skills
• Innovative 
• Proactive and reliable
• Able to work independently and within a team
• Customer service – Internal and External
• Personal effectiveness
• Able to step in and provide support when the Manager is not on duty, ensuring continuity of operations and team support.

Key Responsibilities

• Convert business through proposal, negotiation and contractual agreement to ensure all revenue potential and targets are achieved.
• Liaise closely with clients to establish needs and expectations and maintain records to develop sales opportunities.
• Responds to inquiries/requests in the defined timeline. Processes all correspondence within acceptable agreed timelines.
• Suggests positive alternatives through cross-referrals, and ensures that business booked is within hotel parameters.
• Ensure follow up takes place with clients and opportunities are sought for repeat bookings.
• Prepares and maintains accurate account information, profiles, activities and traces in Opera
• Produces contracts, proposals, invoices, function sheets and other related booking documentation.
• Strong knowledge of hotel product; selling features, benefits
• Creating the proposals, contracts and other related documents for events and conferences that are received
• Adheres to all standards, policies, and procedures.
• Participates in customer site inspections for groups and events
• Implements a seamless turnover to the Event Planning team for consistency and completion
• Ensures effective resolution of guest issues that may arise. Brings issues to the attention of property leadership team as appropriate.
• Uses Meeting Rewards program to build loyalty and improve conversion
• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and monitoring their satisfaction including ESS and BDRC scores.
• Is able to perform the duties of an Event Planning Executive when required 
• Manages the Central Group Mailbox by allocating enquiries to the appropriate team members and requesting flexible dates for enquiries we are unable to accommodate.
• Ensures all enquiries are responded to within the required 24-hour turnaround time and escalates to the Manager when necessary for follow-up or intervention.
• Compiles weekly Group Accommodation and Banqueting Budget reports for internal review.
• Reviews all new blocks created daily to ensure they are correctly built in accordance with company guidelines.
   

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Function

• Join our amazing team and deliver unforgettable and memorable experiences. We are recruiting for an enthusiastic individual with a positive attitude. Reporting to the Front Office Manager, the successful incumbent will be required to provide professional and excellent customer service and is expected to support and assist with the front office operational requirements and all related areas as required and to maintain the exceptional customer service standards expected in accordance with Marriott International and Westin Brand Policies and Procedures.

Experience & Qualifications

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience
• Supervisory Experience: At least 1 year of supervisory experience
• Assist management in training, evaluating, counseling, motivating and coaching employees serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy proces
• Develop/maintain positive working relationships support team to reach common goals,listen and respond appropriately to employee concerns
• Follow company policies and procedures  
• Report accidents, injuries, and unsafe work conditions to manager 
• Complete safety training and certifications  
• Ensure personal appearance is clean and professional  
• Maintain confidentiality of proprietary information protect company assets
• Welcome and acknowledge guests  anticipate and address guests’ service needs  assist individuals with disabilities  
• Speak using clear and professional language prepare and review written documents accurately and completely answer telephones using appropriate etiquette
• Ensure adherence to quality standards
• Enter and locate information using computers/POS systems
• Stand, sit, or walk for an extended period of time
• Perform other reasonable job duties as requested by Supervisors

 Key Responsibilities 

• Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key
• Perform duties of Receptionist, Call Centre Agent when required
• Assist with relieving Assistant Front Office Manager shifts 
• Assist with Admin duties when needed and group preparation
• Set up accurate accounts for each guest according to their requirements. Enter Marriott Rewards information
• Ensure rates match market codes, document exceptions. Secure payment prior to issuing room key, verify/adjust billing
• Compile and review daily reports/logs/contingency lists
• Complete cashier and closing reports
• Supply guests with directions and property information
• Accommodate guest requests, contacting appropriate staff if necessary
• Follow up to ensure requests have been met
• Process all payment types, vouchers, paid-outs, and charges
• Balance and drop receipts
• Count and secure bank at beginning and end of shift
• Obtain manual authorizations and follow all Accounting procedure
• Notify Loss Prevention/Security of any guest reports of theft