Vacancies at Marriott

POSITION SUMMARY

• Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build and 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 work place, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional.
• Guest Experience Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance).
• 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.

PREFERRED QUALIFICATIONS

• Degree or diploma in Hospitality Management or a related field
• Minimum of 1–2 years of experience in a customer service or front office role, preferably in a hotel or luxury service environment.
• Experience in a 4 or 5 Star hotel is highly desirable.

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JOB SUMMARY

• Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE 

Education and Experience

• Degree/Diploma from an accredited university in Culinary Arts, Hotel Management or related Course  
• A minimum of four years’ experience in banqueting within a 5-star hotel environment, in a similar or equivalent position, is required.

CORE WORK ACTIVITIES

• Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant 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 restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates 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. Managing all day-to-day operations. 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.

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• The Head Mixologist is responsible for the creation, preparation and presentation of cocktails and other beverages in all the bars within the hotel while ensuring the beverage revenue target is achieved.  

Duties and Responsibilities

• To create cocktails and other beverage menus as per the style and theme of the different bars in the hotel 
• To ensure all cocktails and beverages are prepared and served as per set hotel standards 
• To work closely with Bar Manager to develop & follow up on plans and actions of all areas and ensure set revenue targets are met
• To track customer behaviour and market trends to inform cocktails and beverage offerings and promotions
• To assist in planning the marketing calendar based on beverage centric promotions 
• To design a training program for the Food & Beverage team to enhance cocktail and beverage knowledge
• To be fully responsible for requisitions of operational items and stock management
• To be fully responsible for inventory management of tools and equipment 
• To ensure excellent service is offered as the hotel standards 
• To ensure hygiene and cleanliness is maintained in food & beverage areas as per hotel standards
• To ensure compliance with safety and security policies as per hotel standards
• A Diploma in Hospitality from a recognized institution; 
• Training in bartending & mixology
• Minimum of three (3) years’ experience in a similar position in a 4 or 5 star rated hotel 
• Food safety management system awareness
• Computer Literate, Micros knowledge an added advantage
• Good Training Skills, with ability to appraise, manage people and prepare budgets
• Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis.
• He or she should be a source of ideas and be proactive when it comes to supporting and enhancing the brand
• A comprehensive and competitive pay and benefits package will be offered.