New Jobs at Marriott International

POSITION SUMMARY

• Calculate figures for food inventories, orders, and costs. Maintain clear and organized records to ensure all reports and invoices are filed and stored properly. Post invoices using computer programs. Conduct inventory audits to determine inventory levels and needs. Complete requisition forms for inventory and supplies. Notify manager/supervisor of low stock levels. Verify and track received inventory and complete inventory reports and logs. Reconcile shipping invoices and receiving reports to ensure count accuracy. Receive, unload, and process deliveries. Refuse acceptance of damaged, unacceptable, or incorrect items. Troubleshoot vendor delivery issues and oversee return process. Adhere to food safety and handling policies and procedures across all food-related areas. Monitor PAR levels for all food items to ensure proper levels.
• Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; 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; 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 (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Enter and locate work-related information using computers and/or point of sale systems. Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 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

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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 Purpose:

• To ensure effective control, accurate record-keeping, and optimal stock levels of all food, beverage, linen, cleaning materials, and other operational supplies within the hospitality establishment. The Stock Controller supports smooth hotel or restaurant operations by monitoring stock movements, reducing waste, and ensuring timely availability of essential items.

Key Responsibilities:

• Receive, inspect, and verify all deliveries of food, beverages, consumables, and equipment.
• Maintain accurate inventory records using the hotel’s stock control system (e.g., Materials Control, Opera, Micros, etc.).
• Conduct regular stock counts and reconciliations (daily, weekly, and monthly) across key departments (kitchens, bars, housekeeping stores, etc.).
• Ensure proper storage of items per health, safety, and hygiene standards (e.g., FIFO, temperature controls).
• Monitor par stock levels and coordinate timely replenishment of goods to avoid stockouts or overstocking.
• Work closely with the kitchen, bar, and housekeeping teams to forecast usage and adjust ordering schedules.
• Flag and report variances, losses, or damaged items immediately to management.
• Assist with cost control initiatives by tracking consumption and identifying waste or misuse.
• Ensure that all inventory movements (issues, transfers, returns) are properly documented and authorised.
• Assist in month-end reporting and provide support during internal or external audits.

Requirements:

• Education: Matric (Grade 12) required; relevant certificate or diploma in Hospitality Management, Procurement, or Supply Chain preferred.
• Experience: 1–3 years’ experience in a similar role within a hotel, restaurant, or hospitality environment.

Technical Skills:

• Proficient in stock/inventory systems (e.g., Materials Control, Micros, OPERA, or similar)
• Microsoft Excel and basic reporting skills

Core Competencies:

• High attention to detail and accuracy
• Organised and methodical approach
• Strong communication and interpersonal skills
• Ability to work under pressure and meet deadlines
• Integrity and reliability in handling stock and financial information

Working Conditions:

• Based in the hotel storeroom, receiving bay, kitchen, or back-of-house areas.
• May involve early morning shifts or weekend work depending on deliveries and stock cycles.
• Requires physical stamina – lifting boxes, moving stock, and standing for long periods.